Daily Archives: February 10, 2016
Valentine’s Day is meant to be shared, just like these tasty treats we’re filling you in on.
Ah, love is in the air! Valentine’s Day is quickly approaching, and whether you’re planning on going out for dinner or spending a low-key evening at home, we have a couple of festive ideas to share with you to make your day a little bit sweeter. We’re big fans of dessert and signature cocktails, and so we’re bringing these concepts to you with a special Valentine’s Day twist.
For our “Mint To Be” cocktail, you’ll need the following ingredients:
1/4 cup Mint-Infused Simple Syrup (plus a little extra for glass rim)
3 Chocolate Cookies, finely crushed (we recommend Nabisco Famous Wafers)
1/4 Cup Vodka
2 Tablespoons Cranberry Juice
- Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into a different shallow dish. Invert a martini glass into simple syrup, then immediately into crushed cookies to coat the rim of the glass.
- Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve (and enjoy!) immediately.
What’s a cocktail without a sweet treat to accompany it? Below, you’ll find our delicious brownie recipe.
1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5-6 ounces good caramel sauce, such as Fran’s
2-3 teaspoons flaked sea salt, such as Maldon
- Preheat the oven to 350 degrees F. Butter and flour a 9x12x1 1/2 in. baking pan.
- Melt the butter, 8 ounces of chocolate chips and the unsweetened chocolate together in a medium bowl (set over simmering water). Allow to cool for 15 min. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together 1/2 cup of the flour, baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 min., until a toothpick comes out clean. Don’t over bake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- For an added Valentine’s Day flair, use a small heart-shaped cutter, to serve bite-sized pieces. Place a toothpick through the heart-shaped brownie and rest over a shot of Yard’s Love Stout or a glass of your favorite bubbly.
** Note: You’ll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran’s can be ordered here. Also, it’s really important to let the batter cool completely before adding the chocolate chips, or the chips will melt and ruin the brownies.