VALENTINES DAY RECIPES

The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.

If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.

SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.

SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.

SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.




So, here's the first of my Valentines Day recipes and it's a good one. How does chocolate dipped strawberries sound? For a healthier version; make with 12 ounces of (Ghiradelli) dark chocolate chips. This amount covers two pounds of strawberries.

CHOCOLATE COVERED STRAWBERRIES

16 ounces of semi-sweet chocolate (or milk chocolate)
4 ounces white chocolate

I use a small crock pot instead of a double boiler which works out very well. Dip the strawberries in the chocolate, let them cool in the fridge for approx. 15 minutes and then take a toothpick, dipped in the melted white chocolate and lightly drizzle it over the chocolate. (See above picture)

OR:
Stick toothpicks in the strawberries, and dip them in the chocolate, and then placed them in upside down plastic strainers/colanders with small holes. You can also use Styrofoam to stick them on after dipping.

OR:
After you dip the berries, let the excess chocolate drip off, and placed them on a wax paper lined cookie sheet in the refrigerator for about 4 hours until you are ready to serve them. (The chocolate will harden in about 30 minutes.)

If you have left over chocolate, drizzle it over pretzel sticks or angel food cake and put them in the refrigerator to harden.

Another one of my recipes for chocolate dipped strawberries that has a twist to it...

CHOCOLATE COVERED STRAWBERRIES WITH CANDY

16 ounces of dark, semi-sweet or milk chocolate
1-1/2 lb fresh strawberries

DIPPING IDEAS:
1 cup mini M&M's, crushed red hots or any candy that you like
1/4 cup homemade graham crackers, crushed
1/4 cup nuts, crushed
shredded coconut
whipped cream

Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool. Sprinkle topping of choice on top. My recipes for chocolate dipped strawberries are requested all the time. Enjoy - it's not just for Valentines Day.






Nothing says "I Love You," than this Valentines Day recipe...

HOMEMADE RED VELVET CAKE RECIPE

Ingredients

2-1/2 cups cake flour
1-1/2 cups white sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup butter
1-1/4 cup buttermilk**
3 eggs
1 TBS pure vanilla extract
2 oz red food coloring (optional)

Directions

PREHEAT oven to 350 degrees. Butter two 9 inch (or three 8") cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Sift the dry ingredients together and place in a mixing bowl. Add the oil and mix. Then add the remaining ingredients and mix until incorporated.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

**BUTTERMILK:
1 TBS plus 1/4 tsp lemon juice or vinegar
1-1/4 cup milk

Measure out lemon juice or vinegar in a bowl and add milk. Let sit for 15 minutes and then it's ready for this recipe.

I use this frosting with my best red velvet cake recipe. If you want something different, I have more cake frosting recipes for you to browse through.

FROSTING:

Ingredients

8 oz cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar, sifted
1 cup pecans, finely chopped

Directions

Beat the cream cheese and butter until fluffy. Add the powdered sugar, beat and fold in the pecans. I serve this cake cold.





A delicious twist on one of my best red velvet cake recipes...how about red velvet cheesecake as my next Valentines Day recipe? Yum.

HOMEMADE RED VELVET CHEESECAKE RECIPE

Ingredients

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar

CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring

TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish

Directions

PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).

Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.

Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.

Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.

TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.

*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.

HOMEMADE CHOCOLATE CANDY RECIPES

1 cup homemade creamy peanut butter, divided
4-1/2 TBS homemade unsalted butter, softened
1/2 cup homemade powdered sugar
1/2 tsp salt
2 cups semisweet chocolate chips or chunks
4 regular-sized milk chocolate candy bars, chopped
paper-lined miniature muffin cups

Combine 1/2 cup peanut butter with powdered sugar and salt; beat until smooth. Melt the chocolate chips, candy bars and remaining peanut butter in the microwave or double boiler; whisk until smooth and creamy.

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture. Top it off with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired and refrigerate until set. Store in an airtight container. Makes approximately 3 dozen.







I just want to wish each and every one of you a Happy Valentine's Day - and I hope you enjoy these homemade Valentines Day recipes.