Category Archives: Valentine’s Day

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New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.

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It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.

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These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
 
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New York Times Chocolate Chip Cookie Recipe
Author:
Serves: 18-24
Ingredients
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
Instructions
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!

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Pink Velvet Trifle

Happy Valentine’s Day!!!

Are you still on the look out for an easy but show stopper dessert?

Look no further!

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This Pink Velvet Cake Trifle is so good and so easy!

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Nothing says Valentine’s Day like chocolate, whipped cream, and pink cake!

Happy Valentine’s Day!  I love you all!

Pink Velvet Trifle
 
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Pink Velvet Trifle
Author:
Serves: 12
Ingredients
  • 1 recipe prepared red velvet cake, cooked in a 9x13 pan
  • 1 big box instant chocolate pudding
  • 3 cups milk
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Make the red velvet cake, but use pink food coloring instead of the red to make it a pink velvet cake. Cool completely and then cut into cubes.
  2. Make the pudding by mixing together the pudding mix and the milk.  Refrigerate until needed.
  3. Whip the cream, sugar, and vanilla together until stiff peaks form.
  4. Place half of the chunks of pink velvet cake in the trifle dish, top with half the pudding, and half the whipped cream.  Repeat.
  5. If desired, top with chocolate shavings. This trifle is best if eaten the same day it is made, but it will keep in the fridge for a couple of days.
  6. Eat!

My recipe for Red Velvet Cake can be found here.  Just use pink food coloring instead of red to achieve a pink cake.

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Strawberry Cupcakes with Lemon Whipped Cream Topping

So these little suckers are pretty great.

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Easy too.  They are so light you literally could eat 20 of of them.  Don’t ask me how I know that.

The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.

Strawberry Cupcakes with Lemon Whipped Cream Topping
 
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Strawberry Cupcakes with Lemon Whipped Cream Topping
Author:
Serves: 24
Ingredients
  • 1 box strawberry cake mix
  • oil and eggs as called for on box of cake mix
  • 1 cup lemon curd
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
Instructions
  1. Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
  2. Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
  3. Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
  4. Eat!

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Browned Butter Rice Crispy Treats

So yeah….want to take your rice crispy treats up a notch?

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Brown the butter first.  It transforms them into a different treat entirely.  It really gives them a depth of flavor and deep butter flavor like nothing else.

I drizzled mine with pink and red candy melts to make them more festive, but they really don’t need it.

Try it.  You won’t be sorry.

Browned Butter Rice Crispy Treats
 
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Browned Butter Rice Crispy Treats
Author:
Serves: 12
Ingredients
  • ¼ cup butter
  • 6 cups mini marshmallows
  • 6 cups rice crispies
Instructions
  1. In a large pot over medium heat, melt the butter. Keep cooking the butter until it turns golden brown and starts to smell nutty.  Add in the marshmallow and melt.  Once everything is melted, add the rice crispies and coat in the marshmallow mixture.  Place in a greased 9x13 pan and press out evenly.  If its sticking to your fingers, you can lightly wet your hands to press it out.  Let cool completely and cut into squares.
  2. Eat!

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Party Ideas-Valentine’s Day Dessert Party

Can you believe that Valentine’s Day is already around the corner???  Seriously, where does the time go?

This little party idea is so fun and kids and adults love to get together for any reason.

Lets start with the food shall we???

Menu:

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Chocolate covered pretzels.  These are always a hit.  Just take some pretzel rods and dip them in some melted chocolate and add some festive sprinkles.  These can be done at any time of the year, just change up your sprinkles.

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Pie pops!  So cute right???  These suckers are a little time consuming, but boy are they cute!  I used this recipe from the Our Best Bites ladies.  I only did the raspberry one to make it a little easier on myself.

(Note: I couldn’t find raspberry pie filling to save my life.  Maybe we don’t have it in Southern California?  So I bought a can of raspberries in heavy syrup, placed it in a saucepan and added a slurry of cornstarch and water to thicken it up.  It worked great!)

Make sure to use the chocolate chips!  They really make the pie pops great!

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See next to the pip pops?  On the cake stands?  There we have brownies with cookie butter frosting (to die for!).  I just cut them into bite sized pieces and piped on the frosting using a star tip and put a chocolate chip on each one.  The recipe can be found here.

Then underneath them are browned butter rice crispy treats.  Recipe coming this week!

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We also have blackberry cheese cake bars from the Pioneer Woman (I love her.)  These were divine.  Recipe can be found here. And I love that you can make them ahead of time!  Great addition to any dessert bar: big splash with minimal effort.  My kind of dessert.

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These little guys were gone first!  They are so light and fresh you could eat 10 of them without even realizing it! Strawberry Cupcakes with Lemon Whipped Cream topping.  Recipe coming this week!

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And the show stopper!  Pink Velvet Cake Trifle!  So easy and such a hit at the party.  Recipe coming this week!

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(I know the picture is a little blurry, but I wanted to show you the whole table)

As you can see I like to use fabric when decorating for a party.  You buy it once and they have it forever.  I bought three different kinds of Valentine’s Day fabric at Joann’s filled it out with things I already had on hand.

One big tip is when putting together a buffet table is making sure to use things of different height.  I took three bowls and turned them upside down and covered them with a white table cloth.  Then I draped the Valentine’s day fabric over the bowls and added a sparkly white boa.  And there you have it!  A perfectly perfect Valentine’s Day table!

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For the tables, I cut a piece off of the Valentine’s Day fabric and bunched it in the middle of the table and then added in the different colored tulle on top.  Then I used a tall vase that I got at the dollar store and some stock from Trader Joe’s.  Add in some heart bowls filled with candy and you are done!

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That is until this guy figures out he can get to the treats!  But how can you get mad at a face like that???

Happy Valentine’s Day!!!

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Chocolate Sweet Rolls

Ok guys.  These just might be my best invention yet.

So over the holidays, when I was making my famous cinnamon rolls, I had a wacky thought.

What if I could make these chocolate? And  you know what?  It totally worked and they are so good.

What better way to kick off the month of love and chocolate than with chocolate sweet rolls?  There is no better way in my opinion.

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Since my cinnamon roll dough starts with vanilla pudding, I just used chocolate instead!  I have to say that the chocolate dough was an easier dough to work with!  Much more supple (eww I hate that word, but I can’t think of anyway else to describe it!) and just seemed to come together really well.

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So you roll out the dough, slather it with butter and sugar, and sprinkle it with mini chocolate chips.

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