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Tuesday, February 12, 2013
Monday, February 11, 2013
1. Lace Winter Bridesmaid Dress
2. Convertible Winter Bridesmaid Dress…
The wrap or convertible wrap dress by Two Birds is the perfect winter bridesmaid dress for any size or shape. You can change the top of the dress from short sleeves to one shoulder or even to a halter dress. Have your girls mix and match their styles and even change them again during the reception. Wouldn’t this be a fun dress to party in time and time again!
3. Tea Length Winter Bridesmaid Dress…
Looking for a winter bridesmaid dress that is short but will still keep your girls from shivering? Pair this adorable vintage style, tea length dress with winter boots and your ladies are good to go. I love the high neck lace overlay and sleeves. Your girls will sure appreciate a short dress like this that is covered up on top when they have to go outside to take photos. Stop by BHLDN for this cute dress and many other wedding dresses and decor.
4. Sparkly Winter Bridesmaid Dress…
Glitter and sparkly details are another hot trend for 2013 weddings. Who wouldn’t want a little sparkle on their wedding day, right?! I haven’t seen many long sparkly dresses so when I found this one, I knew it had to be included in my winter bridesmaid dress list. Love that it comes in sizes 2-16, very figure friendly. Shop at Nordstrom for this sparkly number.
5. Lace Peplum Winter Bridesmaid Dress…
Two trends in one dress, your bridesmaids are going to love you! I really adore the lace overlay look, it’s sexy, yet chic! I would love to wear this myself, which is why it’s a great idea as a winter bridesmaid dress. It can be worn even after the big day for many occasions. Check it out on Nordstrom, right now it’s on sale for 40% off!
6. One Shoulder Winter Bridesmaid Dress…
Go bold and 1920′s style for your winter bridesmaid dresses as your girls walk down the aisle in this gorgeous Adrianna Papell one shoulder beaded gown. It’s a dramatic style that you won’t see on many bridesmaids, so if you are hoping to set your own trend go with this one for your wedding day. Check out Macys for this lovely dress.
7. Ruffle Winter Bridesmaid Dress…
How sweet and romantic are the ruffles on this lovely winter bridesmaid dress! It comes in a blueberry color as well, but I love how chic and sophisticated it looks in this smokey grey. It’s long and covers up the shoulders a bit, so hopefully your bridesmaids will stay warm enough to venture outside in this dress during your photo shoot. You can find this and many others at Nordstrom.
When you’re planning a wedding during the cold season, think of winter bridesmaid dresses that will cover your girls and keep them warm. Your girls could also wear a faux fur shawl with their winter bridesmaid dresses to keep them extra warm as they take pictures in the snow and cold temperature on your big day. 
1. Chocolate Crepes
I love crepes, but if this is one of the decadent chocolate recipes you choose to make, proceed carefully! Crepes are so hard, you have to get the technique down. Once you do, however, you’ll want to make this recipe every weekend, perhaps as a chocolatey end to a lovely brunch with your main squeeze!Ingredients:
1-1/2 cups milk
3 eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup Daisy Brand Sour Cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
Fudge Sauce:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional
Directions:
For batter, place the first nine ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour.
Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour.
For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired. Yield: 10 servings.
tasteofhome.com
2. Chocolate Decadence
Well, of course I had to choose a decadent recipe for Chocolate Decadence! While scrumptious, this is also incredibly easy to make. You’re probably hiding most, if not all, of the ingredients in your kitchen right now! It’s super quick, so throw it together when you’ve got a hankering for some serious chocolate goodness.Ingredients:
Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips
Directions:
Preheat oven to 350°.
Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
myrecipes.com
3. Double Chocolate-Espresso Truffle Pie
I can’t get enough of truffles, and I love finding a way to work a homemade truffle-taste into recipes. This pie is rich, dark, and beyond decadent, so make sure you slice it into very thin pieces. I love this for a girls’ night, just make sure that there’s a designated driver to guard against any sugar comas.Ingredients:
For Chocolate Pastry:
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 cup butter, cut up
5 tablespoons cold water
For Chocolate Filling:
2 cups whipping cream
6 ounces 60% to 70% dark chocolate or bittersweet chocolate, chopped
1 cup granulated sugar
6 egg yolks, lightly beaten
3 tablespoons brewed espresso or strong brewed coffee
1 teaspoon vanilla
Sweetened whipped cream
Chocolate curls and/or shavings (optional)
Directions:
For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.
Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.
On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.
Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.
For filling: In a medium heavy saucepan, combine the whipping cream, chocolate and granulated sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to boiling and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)
Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat; stir in espresso and vanilla. Cool slightly. Pour warm filling into the baked pie pastry shell. Cover and chill for 8 to 24 hours or until filling is set.
To serve, cut into wedges and top each serving with whipped cream. If you like, garnish whipped cream with chocolate curls and espresso beans.
midwestliving.com
4. Chocolate Pots De Crème
Pots de crème seem hard to make but they’re really not. If you like pudding or custard, you’ll love this decadent dessert. If you don’t have ramekins, they’re easy to find at Target or Walmart, and it’s worth having them in the house because once you make this creamy, smooth dessert once and see how quick it is, you’ll want to whip it up frequently!Ingredients:
7 ounces bittersweet or semisweet chocolate, chopped
2 cups half-and-half
3 tablespoons sugar
1 teaspoon instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F. Set six 4- to 6-ounce ramekins or custard cups in a roasting pan or deep baking dish.
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or pur’e in a blender until smooth.)
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Transfer the custards from the water bath to a wire rack and let cool.
Serving: Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings
babble.com
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5. Chocolate Mocha Gooey Butter Cake
I haven’t tried this cake, but chocolate, cream cheese, and butter? It’s sort of a heart attack waiting to happen, I know, but I think this might be the very definition of decadence, don’t you? I think I’ve got to make it, although I’ll probably eat once slice, save one of the Better Half, and then give the rest of it away – just to be on the safe side!Ingredients:
1 egg, lightly beaten
1/2 cup butter, melted and cooled
1 2 layer-size pkg. chocolate cake mix
1 8 – ounce package cream cheese, softened
2 eggs
1 16 – ounce package powdered sugar
1/2 cup butter, melted and cooled
1/4 cup chocolate fudge topping
2 tablespoons very strong brewed coffee or espresso
1 teaspoon vanilla
Powdered sugar (optional)
Directions:
Grease a 13x9x2-inch baking pan; set aside. Preheat oven to 350 degrees F.
For crust: In a medium bowl, stir together 1 egg and 1/2 cup melted butter. Stir in dry cake mix until combined (may need to work together by hand; mixture will be thick). Press evenly into the bottom of prepared pan. Bake 15 minutes.
Meanwhile, for topping: In a large bowl, beat cream cheese with an electric mixer until fluffy. Add 2 eggs, one at a time, beating on low speed after each addition just until combined. Gradually add 16 ounces powdered sugar, 1 cup at a time, beating on low speed until smooth. Slowly add 1/2 cup melted butter, chocolate topping, coffee and vanilla, continuing to beat on low speed until just combined. Pour batter over baked cake crust.
Bake for 35 minutes more (center will not appear to be set). Cool completely in pan on a wire rack before serving. If you like, sprinkle with additional powdered sugar. Cut into bars. Makes 24 bars.
midwestliving.com
6. Chocolate Truffle Cheesecake
I have made this recipe, although to cut down on the richness, I made individual cheesecakes in little ramekins. No matter how you decide to make it, you’ll love it! That crust is particularly amazing, just don’t make it too thick – it’s rich too! Check out the additional recipes for the ganache, and be careful if you choose to top this with the white chocolate, because it’s hard to melt!Ingredients:
1 1/2 cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies; we tested with Keebler Dark Chocolate and Almond Shortbread Sandies)
2 tablespoons melted butter
2 (4-oz.) semisweet chocolate baking bars, chopped
1 cup whipping cream
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs
Ganache Topping
Garnish: fresh raspberries or White Chocolate Snowflake
Directions:
Preheat oven to 300°. Combine crushed cookies and butter. Press mixture on bottom of a 9-inch springform pan.
Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating just until combined. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add chocolate mixture, beating just until blended. Pour batter into prepared crust.
Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 30 minutes. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan. Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove sides of pan, and place cheesecake on a serving plate. Slowly pour warm Ganache Topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.
myrecipes.com
7. Chocolate Flourless Torte
Flourless chocolate desserts are notoriously dense and rich, and this one is no exception. It’s just incredible, plus since there’s no flour to fight with, you get to enjoy a quick clean up. Besides, look at all that chocolate – you even get chocolate curls as a topping!Ingredients:
16 ounces semisweet chocolate, cut up
1 pound unsalted butter or regular butter
1 cup whipping cream
1 cup sugar
1/2 teaspoon salt*
9 eggs
4 teaspoons vanilla
1 cup whipping cream
12 ounces semisweet chocolate, cut up
1 ounce white chocolate, melted (optional)
white chocolate, semisweet chocolate or milk chocolate for topping curls (optional)
Directions:
For torte, grease bottom and side of a 10-inch springform pan; set aside.
In heavy, large saucepan, combine the 16 ounces chocolate, the butter, sugar, 1 cup whipping cream, and salt, if using. Cook over medium-low heat until chocolate and butter are melted; stir frequently. Remove from heat.
In a large bowl, whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into eggs. Return egg mixture to remaining chocolate mixture, stirring until combined.
Pour batter into prepared springform pan, placed on a foil-lined baking sheet. Bake in a 350 degree F oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill in the refrigerator about 4 hours or until firm.
For ganache, in a small saucepan, heat 1 cup whipping cream to just boiling. Place the 12 ounces chocolate in a medium bowl. Add hot whipping cream. Stir until chocolate is melted and smooth. Cool to room temperature.
Set torte on serving plate. With a knife or narrow metal spatula, carefully loosen cake and remove side of pan. Spread ganache over top of torte, allowing some of the ganache to drizzle down sides. Cover and chill in the refrigerator for several minutes or until ganache is set.
If you like, pipe or drizzle stripes or other designs on the torte with melted white chocolate; or top with curls of white, semisweet and milk chocolate. For easier eating, let the torte stand at room temperature about 30 minutes before slicing it. Makes 20 servings.
midwestliving.com
8. Molten Chocolate Lava Cakes
Lava cakes are the loveliest ooey gooey chocolate surprises. They seem like magic but the lava part isn’t all that hard to perfect. They’re great lightly sprinkled with a little powdered sugar, but I like adding a raspberry glaze, just so you get a tart little zing in the midst of all that chocolate. Remember, these are much better if you serve them warm.Ingredients:
2 tablespoons butter
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup butter
3 eggs
3 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon all-purpose flour
Powdered sugar
Fresh raspberries
Fresh mint leaves
Directions:
Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and serve with fresh raspberries and mint leaves. Serve immediately. Makes 6 servings.
midwestliving.com
9. Black Forest Pound Cake
I haven’t made this one yet either, but I have to try. If for nothing else, I love rich, decadent chocolate paired with cherries – check out the additional recipe for the cherry sauce to see what I mean! The sour cream makes this cake very moist, I imagine, and I bet all that dark brown sugar makes for an amazing texture!Ingredients:
2/3 cup butter, softened
1 1/3 cups granulated sugar
2/3 cup firmly packed dark brown sugar
4 large eggs
1 1/4 teaspoons vanilla extract, divided
1 1/2 cups cake flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sour cream
3 (1-oz.) bittersweet chocolate baking squares, finely chopped
Cherry Sauce
1 1/4 cups heavy cream
1 tablespoon granulated sugar
Shaved bittersweet chocolate
Directions:
Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.
Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.
Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).
Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.
myrecipes.com
While I’ve made many of these, I can’t wait to experiment with the others. A rich chocolate dessert is ideal for special occasions where everyone involved has a sweet tooth … but sometimes? Make one just for you, too. For my fellow chocoholics, what’s your most to die for chocolate dessert?
1. Red Velvet Cupcakes
When it comes to desserts for Valentine’s Day or pretty much any day of the year, red velvet cupcakes make the perfect treat! They’re yummy, red and you can eat them with one hand. It really doesn’t get any better than that!Ingredients:
1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda
Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
Directions:
Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioner’s sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. Makes 12 cupcakes.
Source: joyofbaking.com
2. Meringue Love Letters
If you’re looking for a creative Valentine’s Day dessert idea, meringue love letters are a great idea! You can spell out your Valentine’s name or write a short love message and place it on some decorative plates to make the perfect festive dessert!Ingredients:
3 large egg whites, at room temperature
3/4 cup sugar
Large pinch of coarse salt
Large pinch of cream of tartar
Directions:
Preheat oven to 200 degrees, with racks in upper and lower third of oven. Combine egg whites and sugar in a bowl set over a pot of simmering water; stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes.
Transfer meringue to a piping bag fitted with a ?-inch plain pastry tip (such as Ateco #805). Pipe the letters L, O, V, and E, 3 times each, onto a parchment-lined baking sheet; each letter should be about 4 inches tall and spaced 1 inch apart. Pipe 16 hearts, 1 inch tall and 1 inch apart, onto another parchment-lined baking sheet.
Bake meringues until crisp on the outside but still soft inside, about 1 hour for letters and 40 minutes for hearts. Transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 day.
Source: marthastewart.com
3. Chocolate Covered Strawberries
I think it’s safe to say that chocolate covered strawberries are a classic Valentine’s Day dessert recipe! Imagine sipping champagne while feeding each other sinfully sweet chocolate dipped strawberries, sounds like a Lifetime movie, right?! Use this simple recipe to create your own love story!Ingredients:
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Directions:
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Insert toothpicks into the tops of the strawberries.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
Source: allrecipes.com
4. Chocolate Cupcakes
This next Valentine’s Day dessert idea involves chocolate and then more chocolate! Chocolate cupcakes with chocolate frosting are the ideal dessert for chocolate lovers, and what better occasion to indulge in this treat than Valentine’s Day?! These are perfect to take to a work party or give out to friends!Ingredient:
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).Makes about 16 cupcakes.
Source: joyofbaking.com
5. Triple Berry Sorbet
If you’re not in the mood for anything overly sweet but still want something refreshing and tart after dinner, try this berry sorbet as a Valentine’s Day dessert idea! Triple berry sorbet combines raspberries, cherries and cranberries to make a tasty treat times three!Ingredients:
1 3/4 cups white sugar
1 3/4 cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 1/2 cups cherry juice
1/2 cup lime juice
2 tablespoons frozen orange juice concentrate
Directions:
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
Source: allrecipes.com
6. Conversation Heart Cheesecake
Conversation hearts are the quintessential Valentine’s Day candy. When you transform a luscious cheesecake into a super cute conversation heart, you’ve got a recipe for love! This cake is fun, flirty and will be just as fun to decorate as it is to eat!Ingredients:
1 cup graham cracker crumbs (15 squares)
pinch of cinnamon
1/2 stick butter (melted)
16 ounces (2 blocks) cream cheese, softened
1 cup sugar
3 large eggs
2 cups sour cream
1 teaspoon vanilla extract
food coloring – pink, purple, blue, green, yellow, and red
Supplies Needed:
stand mixer or a mixing bowl and hand held mixer
rubber spatula
Wilton Heart Shaped Silicone Molds
fine tip paint brush (new or food only brush)
roasting pan big enough to fit your heart shaped molds
Directions:
Preheat oven to 325 degrees. You will need a water bath to bake your cheesecakes, so either place your roasting pan in the oven filled with enough water to go half way up the sides of your heart molds and allow the water to heat along with the oven or bring some water to a boil in a tea pot or the microwave. A little trick I use – my roasting pan has an flat rack with handles that fit inside. I set my two heart molds on the rack, so that later I can simply lower the rack along with the filled heart molds into the hot water in the roasting pan.
Source: hungryhappenings.com
7. Boozy Bourbon Chocolate Cupcakes
If you want a more adult version of the chocolate cupcake, these boozy bourbon cupcakes will do the trick! Treat your lover to a tasty and tempting chocolate cupcake made with coffee liqueur and bourbon whiskey to make dessert a little nice and a little naughty!Ingredients:
Cupcakes
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
¼ cup bourbon whiskey
3 eggs
1 teaspoon vanilla
Filling:
¾ cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur
Frosting
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar
Garnish
¼ cup coffee liqueur
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
Source: bettycrocker.com
8. Iced Strawberry Hearts
If you’re looking for a cool Valentine’s Day dessert recipe, these iced strawberry hearts will make the perfect ending to your dinner for two or a dinner party! The great thing about this dessert is that it’s so simple to make, so you can focus all your attention on dinner and your date!Ingredients:
4 cups fresh strawberries
6 tablespoons superfine sugar
1 1/4 cups low-fat vanilla-flavored yogurt
6 heart-shaped molds (ideally silicone)
Directions:
Wash, hull and roughly chop the strawberries. Place them with the sugar in a food processor or blender and whiz until smooth.
Fill the heart molds halfway up with strawberry puree and freeze for several hours or until set.
Top with the vanilla yogurt and freeze until completely frozen.
Dip the molds in hot water for a few seconds, carefully unmold the hearts and serve immediately.
Source: nydailynews.com
9. Valentine Cake
If you’re having a dinner party or need to make a dessert for a group of people, this Valentine cake is beautiful and delicious! This layered cake is filled with whipped cream and raspberries, then dusted lovingly with confectioner’s sugar and cocoa powder to make the perfect holiday treat!Ingredients:
6 tablespoons unsalted butter, melted, plus more for pan
1 1/3 cups all-purpose flour, sifted, plus more for pan
1 cup granulated sugar
6 large eggs
1 teaspoon pure vanilla extract
Raspberry Simple Syrup for Valentine Cake
Whipped Cream for Valentine Cake
2 pints raspberries
Confectioners’ sugar, for dusting
Cocoa powder, for dusting (optional)
Directions:
Heat oven to 350 degrees. Butter an 11 1/2-by-9 1/4-by-2 1/2-inch heart-shaped cake pan and line with parchment paper. Butter and flour the parchment paper, and set aside.
Set the bowl of an electric mixer over, but not touching, a pot of simmering water. Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes. With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift in the flour in three additions, folding gently after each. Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset spatula.
Bake until the cake is springy to the touch and golden brown, about 40 minutes. Transfer to a wire rack to cool completely. When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake.
To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut sides of cake liberally with simple syrup. Spread bottom layer to within 1/2 inch of edge with half of the whipped cream. Cover cream with an even layer of raspberries. Spread remaining whipped cream over berries. Place top of cake cut side down over cream. Dust with confectioners’ sugar and cocoa powder, if desired.
Source: marthastewart.com
I hope this list of delectable desserts gave you a Valentine’s Day dessert idea for you and your special someone! No matter why or who you’re celebrating with, we can all indulge our sweet tooth and enjoy something sweet and sinful! Although Valentine’s Day is normally associated with romantic love, you can also spend the holiday celebrating friendship and family! How are you spending the day?
It seems that following the birth of her son, Adele is now BACK after her performance at the Golden Globes last month, and her appearance at the Grammys last night.
However, Adele's son Angelo is never far from her mind, with the singer showing off a brand new tattoo at the Grammys, which is thought to be a tribute to her little boy, Angelo.
Adele has had the letter 'A' tattooed just behind her ear. It could stand for 'Adele,' but we reckon it's actually a tribute to the bubba.
The tattoo was clearly visible with Adele wearing her hair in her trademark chic up 'do.
However, the singer ditched her trademark black dresses for something a little more colourful.
Whilst her floral dress was a welcome change from the standard black, it got everybody talking, with some tweeters suggesting she was wearing her gran's curtains. Awkward.
However, Adele did go on to win the Grammy for Best Solo Pop performance for Set Fire to the Rain, which is her NINTH Grammy award.
Unlike her acceptance speech at the Golden Globes, Adele didn't mention little Angelo.
We don't blame her though - since she announced her pregnancy, Adele has remained fiercely protective of her son. After her speech at the Golden Globes, EVERYONE suddenly became obsessed with the baby, and finding out his name.
Adele refused to reveal what the baby was called, but was pictured wearing a gold necklace with the name 'Angelo' written on it. However, she still hasn't officially confirmed that that is the tot's name.
We reckon he will have been very proud of his mum last night, though.
However, Adele's son Angelo is never far from her mind, with the singer showing off a brand new tattoo at the Grammys, which is thought to be a tribute to her little boy, Angelo.
Adele has had the letter 'A' tattooed just behind her ear. It could stand for 'Adele,' but we reckon it's actually a tribute to the bubba.
The tattoo was clearly visible with Adele wearing her hair in her trademark chic up 'do.
However, the singer ditched her trademark black dresses for something a little more colourful.
Whilst her floral dress was a welcome change from the standard black, it got everybody talking, with some tweeters suggesting she was wearing her gran's curtains. Awkward.
However, Adele did go on to win the Grammy for Best Solo Pop performance for Set Fire to the Rain, which is her NINTH Grammy award.
Unlike her acceptance speech at the Golden Globes, Adele didn't mention little Angelo.
We don't blame her though - since she announced her pregnancy, Adele has remained fiercely protective of her son. After her speech at the Golden Globes, EVERYONE suddenly became obsessed with the baby, and finding out his name.
Adele refused to reveal what the baby was called, but was pictured wearing a gold necklace with the name 'Angelo' written on it. However, she still hasn't officially confirmed that that is the tot's name.
We reckon he will have been very proud of his mum last night, though.
Adele
The Brit singer divided fashion critics in her red floral Valentino SS13 Couture frock - but we loved it.
Beyonce
The Love On Top singer was fashion forward in a monochrome Osman jumpsuit.
Taylor Swift
The Trouble singer opted for another J. Mendel gown - this time wearing a Grecian style gown from its SS13 collection.
Allison Williams
The Girls actress looked sophisticated in a gunmetal grey Kaufmanfranco gown.
Alexa Chung
The Brit model opted for a girly Valentino Red dress with a slick of red lipstick.
Carrie Underwood
The country starlet looked stunning in a Roberto Cavalli gown with sheer bottom half.
Jennifer Lopez
The US singer showed off her legs in this one-shouldered Anthony Vaccarello SS13 dress with thigh-high split.
Kelly Osbourne
The Fashion Police host looked amazing in a cut-out Paule Ka frock.
Katy Perry
John Mayer's girlfriend flaunted her best assets in this mint green Gucci Resort 2013 gown.
Rihanna
The pop singer wowed in a red Azzedine Alaia gown with sheer halterneck and a slick of red carpet.
The big hair trend on the BAFTA red carpet this year was the up do, with stars showing their different takes from Paloma Faith's elaborate beehive to Jennifer Garner's stylishly messy low bun
Paloma Faith, who was performing at the ceremony, arrived with this exotic beehive hairdo, kept up with sparkly clips.
Alice Eve's hair was styled by Marc Trinder for official BAFTA Stylist Charles Worthington into an edgy quiff with a glam twist. Plenty of hairspray required!
Proving big buns aren't going anywhere, Amy Adams went for an impressively neat up do with not a wisp out of place and a huge wrap of hair high up on the top of her head.
Gemma Arterton gets the prize for most dishevelled hairstyle on the red carpet. Wearing her brown locks up she channelled her inner rock chick with wavy bangs on either side of her centre parting. Maybe we'll chalk this one up to the rain.
Andrea Riseborough went for a centre parting at the front with soft curls framing her face and an elegant bun showing off her neckline in her strapless Vivienne Westwood gown.
Laura Bailey went for a simple pulled back style with a sweeping fringe and low pony tail, showing off her green jewelled earrings.
Sunday, February 10, 2013
Get your underwear drawer on trend and treat yourself to some stylish lingerie this Valentine's Day with our favourite pieces to suit all budgets
Masquerade by Panache, Arquette Balconnet bra: £45 Arquette brief: £22
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