Showing posts with label Valentine's Day. Show all posts
Strawberry Daiquiris for Your Valentine
in Cocktails, Holidays, Rum, Strawberries, Triple Sec, Valentine's Day on Friday, October 14, 2011
We all know that cards, candy, flowers, and a gourmet meal (or a reserved table at your local White Castle
Daiquiris always include rum, sugar and lime or lemon juice but, they can also have other types of liquor such as tequila. Daiquiri is also the name of a beach in Cuba
Strawberry daiquiris are light and refreshing with that sweet/sour thing going on, ending up in a beautiful, dazzling red color. Since red is the color for Valentine’s Day, here is the perfect, delicious cocktail for you and your sweetheart!
STRAWBERRY DAIQUIRIS
Ingredients:
2 ½ ounces light rum
1 ounce lime juice
½ ounce Triple Sec
½ teaspoon superfine sugar
1 cup ice
5 strawberries
Strawberries for garnish
Method:
Mix all ingredients in a blender for about ½ minute at high speed until smooth. Pour into a tall glass and garnish with strawberry.
Serves 2
Ooh, la la!!! El amor está en el aire esta hoy!
Bese su Valentino!
Bese su Valentino!
French Silk Pie
in Chocolate, Desserts, Holidays, Pies, Valentine's Day on Thursday, October 13, 2011
Who doesn’t love the classic decadent French Silk Pie with its mousse-like filling of luscious, delectable chocolate? With tomorrow being Valentine’s Day, here is another dessert that is nearly perfect!
I don’t know about you but, pie is my absolute favorite dessert and this pie will make your sweetheart drool! This French Silk Pie is so easy to make and it will thrill even your most avid chocoholic. Go for the best quality of chocolate; the better the chocolate, the better the pie.
With its mounds of chocolate mousse between a great pastry shell and a heavenly layer of whipped cream, you will have him begging for more! Plus, the shaved chocolate on top makes a pretty presentation.
It’s a powerful chocolate pie and it won’t last long!
French Silk Pie
Ingredients:
1 baked pie shell
2 (1-ounce) squares unsweetened chocolate
½ cup butter, softened
¾ cup sugar
2 eggs
2 teaspoons vanilla
1 (4-ounce) carton frozen whipped topping
¾ cup whipping cream
2 tablespoons powdered sugar
Shaved chocolate (optional)
Method:
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low, cook until chocolate melts. Let chocolate cool.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer. Until light and fluffy.
Stir in chocolate.
Add eggs, one at a time, beating 5 minutes after each addition. Stir in vanilla.
Fold in whipped topping, and spoon mixture into baked shell.
Chill 2 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread whipped cream on pie; garnish with shaved chocolate, if desired.
Ummm, good! Can’t you just taste it now?
Red Velvet Cake
in Cakes/cupcakes, Cocoa, Desserts, Holidays, Valentine's Day on Tuesday, October 11, 2011
“It’s the Dolly Parton of cakes: a little bit tacky, but you love her,” said Angie Mosier, an Atlanta
Photo credit ~ Make My Cake Bakery, New York City
The day that you either love or hate, depending upon your love-life status, is fast approaching and here is a charmer of a dessert, Red Velvet Cake for the day! I can’t really tell you what it tastes like other than delicious because it is neither a chocolate (although there is a little cocoa in it) cake nor a white cake and it certainly doesn’t taste like anything red, as in berries. It has a distinct flavor of its own. It has to be the brilliant red color that is so alluring!
Red Velvet Cake, according to some, was invented in the 1920’s at the Waldorf Hotel in New York City Savannah
Whatever your love-life status is, you will love this cake! It actually looks like ketchup when it is poured into the cake pans to bake. It is so very moist with a fabulous cream cheese frosting covering it; sinfully good and rich. Those people in the South have a good reason to be crying out their “oohs” and “aahs” when it is served! Sweet, it is!
This recipe is out of “Mrs. Wilkes’ Boardinghouse Cookbook.” Mrs. Wilkes took over a non-descript turn-of-the-century boardinghouse on a brick street in historic downtown Savannah
Mrs. Wilkes is in her nineties now and four generations of Wilkeses help her keep the restaurant’s tables laden with platters of her fried chicken, ribs, biscuits and her Red Velvet Cake. Here it is:
Photo credit ~ Make My Cake Bakery, New York City
Red Velvet Cake
Ingredients:
2 eggs
1 ½ cups sugar
1 ½ cups vegetable oil
1 teaspoon white vinegar
2 ½ cups cake flour
1 teaspoon baking soda
2 to 3 tablespoons cocoa
1 cup buttermilk
1 teaspoon vanilla
1/8 ounce bottle red food coloring
Method:
Preheat the oven to 350 degrees. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and food coloring.
Pour into three 8” greased and floured cake pans.
Bake for about 25 minutes. Press lightly; if the layers are spongy, then the cake is done. A toothpick will come out clean.
Let set in pans for 10 minutes on wire racks.
Frost when cool.
Frosting
Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter
1 (1 pound) box confectioner’s sugar
1 cup chopped pecans (optional)
1 teaspoon vanilla
Method:
Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost the cake layers.
Not only deeeelicious, it’s also beautiful!
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