Valentine’s Day is here. Folks, instead of bringing in desserts from outside make some at home for a guaranteed night of romance! You can make-ahead these dishes or make it together with your partner. We have your Valentine’s Day plans sorted, after all food is the way to the heart. So pour your heart into these recipes. These fun ideas are as easy as they are impressive and are sure to melt your better half’s heart.
Maria Goretti, of ‘I Want to B ake Free’, Living Foodz gives us a few delectable recipes.
Carrot cake with condensed milk and butter pecan cookies
· 1 tin (400g) Sweetened Condensed Milk
· 200g- Flour
· 1 tsp-Baking Powder
· 1 tsp-Soda Bicarbonate
· 1 tsp-Nutmeg Powder
· 1 cup (150 ml)-Aerated Soda
· 3 cups-Carrots Grated
1. Preheat oven to 180 0 C, grease and dust a baking tin of 8” diameter with flour. Sieve together flour, baking powder, baking soda and nutmeg powder. Dust carrots with 2-3 tbsp flour to prevent them from settling at the bottom.
2. Soften butter and add Sweetened Condensed Milk and mix well. Add a few tbsp of flour mix to mixture, stir and then add some aerated soda and mix again. Repeat alternatively flour and aerated soda till all the flour and soda are used up. Fold in carrots.
3. Pour batter into the prepared baking dish and bake in the pre-heated oven at 180 0 C for 45-50 mins, or till done. Remove the cake from the tin and allow to cool on a wire rack for 5-10 min. Slice and serve.
Magic Chocolate Flower (with brownie center and crème anglais)
· 100g (3.53 ounces) tempered chocolate per flower
1. Temper your chocolate(spreading the chocolate evenly) and spread the chocolate thinly on some acetate. Using a knife and the petal template cut out individual petals, see video for demonstration.
2. Working quickly before the chocolate hardens curve it up into a half circle. Use something cylindrical to hold it in place.
3. Spread more chocolate out and cut small circles and cut each circle in half.
4. To assemble the dessert use a little chocolate to secure a selection of fruit to the top of your macaron. Place the brownie on top of a chocolate truffle using chocolate to hold it in place.
5. Arrange the chocolate petals around a silicone hemisphere mold.
6. Then using some more chocolate add the base, this is going to hold all the petals in place.
7. Take one half of your flower and use chocolate to hold it in place on the base of the bowl.
8. Then add the chocolate brownie to the middle. And carefully add the other half into place.
For The Brownie:
· 1 (15 ounce) can Hersheys Chocolate Syrup
· 1 cup all-purpose flour (Plus more for dusting…)
· 1 cup sugar
· 1⁄2 teaspoon baking powder
· 1⁄2 cup butter
· 4 eggs 1 teaspoon vanilla
1. Preheat oven to 325. Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer. Add eggs one at a time till incorporated. Add syrup and vanilla.
2. Turn off mixer and stir in the flour and baking powder by hand (it’s less messy this way)
3. Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes. Let cool and release cake from pan.
Note: I always go for less time (one hour) for an extra-moist cake, but it’s still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
For The Crème Anglais
· 5 egg yolks or 90g (3.17 ounces)
· 1/4 cup or 50g (1.76 ounces) sugar
· 1 cup or 250millilitres (8.45 fluid ounces) cream (35% fat)
· 1/2 cup or 125millilitres (4.23 fluid ounces) whole or full cream milk (4% fat)
· 1 vanilla bean
1. Scrape the vanilla bean and combine with the cream and milk in a saucepan and heat.
2. Whisk together sugar and the egg yolks.
3. Once it just starts to boil remove from the heat and pour into the egg yolk mixture whisking as you do.
4. Pour back into the saucepan, refrigerate. When ready to serve the dessert reheat the creme anglaise to 185F (85 degrees Celsius)
5. Immediately pour through a sieve into a jug.
6. Take the dessert to the table and pour some hot anglaise into the bowl.
7. The hot sauce melts the base of the petals making them fall open beautifully.
The Ultimate Cinnamon Rolls
· 3/4 cup milk
· 1/4 cup margarine, softened
· 3 1/4 cups all-purpose flour
· 1 (.25 ounce) package instant yeast
· 1/4 cup white sugar
· 1/2 teaspoon salt
· 1/4 cup water
· 1 egg
· 1 cup brown sugar, packed
· 1 tablespoon ground cinnamon
· 1/2 cup margarine, softened
· 1/2 cup raisins (optional)
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C)
5. Bake in the preheated oven for 20 minutes, or until browned.