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Valentine Deeeeeelish!

As I'm to understand it, there are two schools of thought when it comes to February 14th... the first is that it's a day to celebrate love and that special someone in your life.  The second, is a total 180 degree swing the other way and poo-poo the whole made up "holiday" as an evil trick turned tradition by the greeting card companies and florists.

However you plan on spending February 14th this year may I remind you that everybody's gotta eat, right?  I pulled out the big guns for this occasion... yep the BIG GUNS!  Here are three fool proof recipes that you will surely fall in love with!



Creme Brûlée:

Here's what you'll need:

1 extra-large egg 
4 extra-large egg yolks 
1/2 cup sugar, plus 1 tablespoon for each serving 
3 cups heavy cream 
1 teaspoon pure vanilla extract 
1 tablespoon Grand Marnier 


Preheat the oven to 300 degrees. 
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and Grand Marnier and pour into 6- to 8-ounce ramekins until almost full. 
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. 
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. 










The Chocolate Truffle Pie:
( can also be made into Mini Chocolate Truffle Tarts)

Here's what you'll need:

4 1/2 cups Heavy Whipping Cream
1/2 cup Corn Starch 
1 cup Granulated Sugar
12 oz. Bittersweet Chocolate Chips
1 tbsp Vanilla
1 X 9" Pie Shell, pre baked
1/2 cup Fresh Raspberries
1/3 cup Fresh Blackberries
(you can use any kind of berry you like or just leave the berries out and dust finished pie with powdered sugar)

Combine the corn starch with 1/2 cup of whipping cream and stir until smooth.  Set aside.  In a medium saucepan, heat at medium the remaining 3 1/2 cups of heavy whipping cream to just a scald.  Add the corn starch mixture and with a whisk, stir till smooth.  Keep stirring and add the sugar, chocolate chips and vanilla.  Once the mixture begins to boil (keep stirring) turn the heat down to low and yep... KEEP STIRRING. Cook the pudding (yes, now it's pudding) for an additional 10 minutes, being very careful not to burn the bottom of the pot... yes, you guessed it... KEEP STIRRING.  Once the 10 minutes is up, remove pot from heat and let cool about 15 minutes. 

Pour filling into prepared pie crust and chill in the fridge for two hours or over night is fine too.  Do not cover.  Server with berries or a dusting of powdered sugar.







Super Wicked Chocolate Torte:

Here's what you'll need:

2 cups chopped semi-sweet chocolate
3/4 cup butter
1/3 cup cocoa powder
1 teaspoon instant espresso powder
5 eggs
1 cup minus 1 tablespoon granulated sugar
1 tablespoon all-purpose flour
Preheat the oven to 350F. Lightly butter a 9-inch springform pan and set aside. In a medium saucepan, melt the
chocolate and butter over the lowest heat. Mix in the cocoa powder and espresso powders until smooth and set aside
for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are
completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.
Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the
cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and
loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake an a serving platter and cool completely before serving.

Sending much love to you and yours!  Have a wonderful Valentine's Day xoxoxoxo  Love from, Janie, Luckythedog, Daizy, Sam&Cheese, Bess, Tuna and Annie









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