Are you living in fear of Valentine’s Day? Do you have no idea what to buy? Do you think you’re a terrible cook and incapable of baking? Don’t worry about it! I’m here to help!
I have several baked goods on which I use Chocolate Ganache. It’s rich and creamy but not too sweet. That makes it a great topping for cupcakes and cookies, and even a wonderful fruit dip. That means you can go buy some simple cookies like Madeleines or even Chocolate Chip cookies, dip them in ganache, and present your Valentine with a semi-homemade treat that will be sure to wow.
The picture is my oldest son’s birthday cake that I’ve been making him since he was maybe 13. He’s 20 now and the cake has become a treat we have all grown to love. Isn’t it pretty? It’s shiny and so delicious!
Easy Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
- Fill a sauce pan half full of water and heat on high.
- Place the chocolate the the cream in a bowl that will nest on top of the sauce pan. Heat until the chocolate has melted.
- Remove from heat and let cool for 5-10 minutes.
- For smaller items, you can dip and let set on a sheet of waxed paper. For larger items like cakes, slowly pour starting in the middle of cake, and spread with a rubber spatula.
I love Valentine’s Day because it’s my oldest son’s birthday, hence the heart shaped cake. I’ve said it before and I’ll say it again, he is the best Valentine gift I will ever get and I love nothing more than making his favorite foods for him on his special day.
Happy Valentine’s Day!
I’m skipping right over the Super Bowl and going to Valentine’s Day. No chili or wing recipes from me this week!
If you are a follower, you know that Valentine’s Day is also our oldest son’s birthday. He gets the same special heart shaped cake and his favorite pasta (aka Crazy Sexy Pasta).
I’ve been dying to make brownies, or better yet, have brownies made for me. My Faithful Assistant is usually gangbusters to make brownies. His response to my request. “We don’t have any mix.” I have failed as a parent.
I saw this recipe for Supernatural Brownies and was interested in trying them. Of course, I didn’t have the proper ingredients, and I didn’t read the recipe before I went to the store so I ended up with not enough chocolate and the wrong sugar. Oh well. My loss may be your gain. I scavenged in the pantry and came up with chocolate chips, turbinado sugar, and seedless raspberry preserves. The result? Pretty terrific!
8 oz semi-sweet chocolate (1 1/3 cups chocolate chips)
2 sticks of butter
3/4 cup white sugar
3/4 cup turbinado sugar
3 tbsps seedless raspberry preserves
2 tsp vanilla
1/2 tsp salt
1 1/2 cups flour
- Melt the chocolate, sugars, preserves, and butter either in a double boiler or the microwave.
- Remove from heat and allow to cool for a few minutes, while you whisk the eggs, vanilla, and salt. Add to the chocolate.
- Fold in the flour and pour batter into two fudge pans (9 1/2″ x 6″ foil) lined with buttered parchment paper.
- Bake at 350 for 40 minutes.
These brownies are freaking awesome, if I do say so myself. I love the dense, fudgey texture, and the slight hint of raspberry is fantastic! They aren’t too sweet so you really taste the chocolate. I’m not sure if it makes a difference, but I used Kerrigold butter. I was overtaken by the shiny wrapper one day. It was too much for me to resist. You can probably use regular store brand butter and come away with some insanely delicious brownies of your own.
No mix. I think I should hide my delicious brownies from that tiny baked-good heathen.