Cream and Berry Filled Chocolate Cups

Feb 2, 2015

While these decadent little cups of chocolate, cream, and berry bliss are easy to make, a little time and patience are required to make them a sweet success. The oohs and aahs you’re sure to get from your loved one(s) is worth every minute spent!

Ingredients

• 3/4 cup dark bittersweet chocolate chips
• 3/4 cup milk chocolate chips
• 2 teaspoons Shortening

You will also need paper cupcake liners, cupcake or muffin baking pans, a food-safe paint brush, piping tips, piping bag or plastic bag.

Directions
To make dark chocolate cups: Add bittersweet chocolate chips and 1 teaspoon shortening to microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until chips are completely melted. Remove bowl from microwave and use the brush to paint the inside of the cupcake liners with the melted chocolate. Be sure to coat evenly making sure to get inside the liner grooves and other crannies. Try to do this as quickly as possible because the liner tends to sag before too long from the weight of the chocolate.

Place chocolate-painted liner in one of the cupcake pan’s mold. This will help the liner keep the shape. Continue working with the other cups until finished. Hint: If the melted chocolate starts to harden, just microwave for a few seconds, stir, and carry on.

Refrigerate chocolate cups for 20-30 minutes to allow the chocolate to completely harden.
After the chocolate has hardened, carefully peel the paper liner away from the chocolate cup. Place chocolate cups on a plate and return to fridge until ready to fill.

Sweet Whipped Cream Filling:

• 1 cup Heavy cream
• 1/4 cup Confectioner’s sugar
• 1 teaspoon Vanilla extract

When making whipped cream filling it helps to have cooled utensils. Placing a metal bowl, whisk or beaters in the refrigerator for 15 minutes before making the filling will do the trick.

Pour chilled cream into a large bowl. Whip until soft peaks start to form. Add sugar and continue beating until firm peaks form. Using a piping bag or plastic bag with corner snipped off, fill bag with cream and pipe the whipped cream into the chocolate cups. Refrigerate until ready to serve.

Note: If desired, you can reserve a little of the cream to make leaves. Simply add a scant drop of green food colouring to the mixture and mix well to distribute colour evenly. Using a flat tip in a piping bag, spoon in the green cream and pipe on the leaves. Garnish with whole or sliced berries just before serving.

To make milk chocolate filigree decoration: Trace hearts or other designs onto a piece of parchment paper. Place parchment paper on a baking sheet.

Add milk chocolate chips and 1 teaspoon shortening to microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until chips are completely melted. Remove bowl from microwave.

Using a plastic bag, poke a small round tip through one corner. Spoon chocolate into bag and pipe the chocolate onto the parchment paper following the traced designs. Make sure piping is at least 1/4 inch thick to avoid breaking when they are removed from the baking sheet.

Place baking sheet in freezer for at least 15 minutes.

Remove and gently peel the embellishments off the paper and place them on the filled chocolate cups.

Perfect French Toast

Feb 2, 2015

Start Valentine’s Day with a sweet breakfast surprise for your loved one. This quick and easy French Toast recipe tastes so good, your sweetheart will think you slaved in the kitchen all morning.

Ingredients

• 2 cups whole milk
• 6 large eggs
• 1/4 cup honey, warmed in microwave for 10-15 seconds (you can substitute with Amber Agave Sweetener if you wish)
• 1/2 teaspoon salt
• 8 (1/2-inch) slices stale Brioche, Challah Bread, or any other good quality bread
• Butter for grilling

Directions

1. Preheat your nonstick griddle or skillet to 300°F and your oven to 350°F.
2. Whisk together the first 4 ingredients until thoroughly combined.  Pour mixture into a shallow dish and soak the bread in the batter.  You may have to soak the bread in small batches. Soak one side of the bread for two minutes and then turn it over and soak the other side for about one minute.
3. Place a wire rack over a baking sheet. Remove the soaked bread and place on wire rack for a few minutes to allow excess to drip off and to allow the bread to fully absorb the liquid.
4. Add butter to the griddle or skillet and grill bread slices; about 2 minutes on each side. Be careful not to let bread burn or become too brown.
5. Remove the slices from the griddle and place on a wire rack over a baking sheet. Place in the oven and cook for about 5 minutes to finish cooking through to the center of the bread.
6. Remove from oven and serve immediately.
7. Garnish with powdered sugar, cinnamon, agave nectar, or honey if desired.

King’s Hawaiian Original Sweet Round Bread is also a delicious alternative for making French Toast. See their famous recipe on kingshawaiian.com

Baked Macaroni & Cheese for Two

Feb 2, 2015

Made with a creamy sauce using three different types of cheese, this macaroni & cheese is comforting, delicious and just perfect for two!

Ingredients

• 6 tablespoons unsalted butter
• 2 tablespoons very fine breadcrumbs
• 8 ounces elbow macaroni or fusilli rigati
• 4 tablespoons flour
• 2 cups milk
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 1/4 cups freshly grated Gruyère cheese
• 1 cup freshly grated sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 350°F. Using 2 tablespoons of the butter, grease the sides and bottoms of two 12-ounce ramekins. Gently dust with breadcrumbs, shaking out any excess, and place ramekins on a baking sheet. Set aside.
2. Cook the pasta: Add water to a medium saucepan and bring to a boil. Add salt and pasta and cook for about 5-7 minutes. (note: the pasta will be slightly undercooked but will finish cooking when baked. Drain pasta and set aside.
3. Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk until lightly golden brown. Gradually add the milk and stir constantly, until the mixture is smooth and slightly thickened. Add mustard and salt and pepper, to taste; stir. Add 1 cup of the Gruyère cheese, along with the cheddar and Parmesan cheese. Whisk until the cheese has melted and the mixture has thickened. Add the pasta to the cheese mixture and mix gently until pasta is coated.
4. Spoon mixture into greased ramekins and top each with remaining 1/4 cup of Gruyère cheese. Season top of cheese with salt and pepper and bake for 25-35 minutes, until bubbly and slightly golden brown.