Molten Chocolate Mug Cake: Valentine's Day for One

Are you spending Valentine's Day by yourself? Treat yourself! Here's a great chocolate Valentine's Day Dessert for One: MOLTEN CHOCOLATE MUG CAKE. This is so easy to make and Perfect for One! And, you're special, so celebrate!  FYI: This is a big Mug Cake for One..

Molten Chocolate Mug Cake: Valentine's Day for One

Ingredients
1/4 cup all purpose flour
1/4 cup sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
Pinch of salt
3 Tbsp unsalted butter, melted
3 Tbsp whole milk
1 egg
1/4 tsp pure vanilla extract
1 ounce chopped chocolate  (whatever you have--truffles, chocolate bars, etc..and dark or milk chocolate--your preference)
1 Tbsp water

Directions
In 2-cup capacity microwave-safe mug or bowl, whisk together with fork, flour, sugar, cocoa powder, baking powder, and salt until well combined. Add in melted butter, milk, egg, and vanilla. Whisk well to combine, making sure to mix in flour mixture in bottom. Put chopped chocolate in center of mug. Do not push down; it sinks as it bakes. Drizzle tablespoon of water on top of batter.

Cook in microwave on full power for 1 minute and 15 seconds until cake rises to top, edges look set but surface of center is a little wet and shiny and sticks to finger when touched. It will set up as it sits. Do NOT overbake. If the center still looks raw then give it another 5 to 10 seconds. Cake will fall after it comes out of microwave (like a soufflé). Let cool for 5 minutes to help thicken sauce in bottom.

Optional: Sprinkle with powdered sugar or add ice cream or whipped cream! 

TIP: Short mug with wide mouth works best. If not available, use a small bowl instead. I use a vintage Pyrex Bowl. To know if your mug/or bowl is the right size, pour 2 cups of water into it and this should fill it to the top.

"CATCH-A-VALENTINE" CAKE: Retro Ad with Recipe for Valentine's Day!

I love this Retro Ad & Recipe for Valentine's Day -- Catch-a-Valentine Cake! So pretty and yummy. But it's not chocolate, so I decided to post the photo and original recipe (scroll down), but I've also added a link to a wonderful recipe for Chocolate Cherry Layer Cake for Valentine's Day from Serious Eats. So plan your Valentine's Day celebration and make one or both of these delicious Valentine's Day Cakes.

Catch a Valentine Cake! 

Chocolate Cherry Layer Cake

I love this recipe for Chocolate Cherry Layer Cake from Serious Eats. Tart Cherry Juice is a great ingredient in chocolate cake. The tart cherries bring out the earthy chocolate. I drink tart cherry juice, so it's a staple in my fridge. You won't really taste the cherry in the cake, but it's there, and it does subtly change the chocolate flavor. This recipe also calls for natural cocoa powder. Serious Eats suggests Valrhona Cocoa or Cacao Barry Extra Brute, but you can use Guittard or Ghirardelli...or whatever you have. Of course, the better your ingredients, the better the cake.

For the Serious Eats recipe, tips, and step by step directions, go HERE.

YOUR OWN WINE & CHOCOLATE PAIRING: Valentine's Day

Maybe you're going to a chocolate/wine pairing at your favorite winery or chocolate shop for Valentine's Day? If you're not, it's still not too late to set up one of your own for your sweetie. This would make a great Valentine's Day gift. 

I came across this fabulous guide to wine and chocolate pairing from ProFlowers several years ago. Taylor Poppmeier pairs 14 popular chocolates like peanut butter cups and chocolate covered espresso beans with complimentary wines. Enjoy! 

Taylor Poppmeier

As a self-admitted chocoholic, it's obvious that I enjoy my fair share of my favorite treat. I have always enjoyed a glass of red with a square (or bar) of dark chocolate but was hesitant to enjoy anything more adventurous out of fear that the taste of both would clash. Some connoisseurs argue that the bold flavors make pairing difficult so I am sharing a handy guide with you. ProFlowers created an easy cheat sheet for wine and chocolate pairings. They included everything from high end lavender truffles to the classic favorites like peanut butter cups. So peel open that candy bar and pour yourself a glass of wine. Cheers!

Basic Wine and Chocolate Pairing Rules:

1. The wine should be as sweet as the chocolate.
2. Begin pairing by color. The darker the chocolate, the darker the wine.
3. When possible, opt for a high quality chocolate bar.
4. Consider texture as well as taste.

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Want to start your Valentine's Day celebration at breakfast? Here's a great recipe for Valentine's Day Chocolate Cherry Scones! Or have these great scones with your Valentine's Day afternoon tea!

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
1/4 cup dried cherries, coarsely chopped
3 ounces dark chocolate, chopped

Directions

Preheat oven to 450°.

Stir together first 4 ingredients in large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, dried cherries, and chocolate, stirring just until dry ingredients are moistened. (Do not overwork!)

Turn dough out onto wax paper; gently press or pat dough into 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden. Keep your eye on them.

   

CHERRY PORT HEART-SHAPED BROWNIES for Valentine's Day!

Here's a great recipe for Valentine's Day: Cherry Port Brownies.

Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.

CHERRY PORT HEART-SHAPED BROWNIES

Ingredients
2 Tbsp port

2 Tbsp water  
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)

Directions 
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter. 

RED VELVET CHEESECAKE BROWNIES for Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! And who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's recipefrom the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

Valentine's Day Chocolate Truffle Recipe and Vintage Heart-Shaped Chocolate Molds!

Valentine's Day is all about Chocolate. I love heart-shaped truffles, and they're easy to make if you have the right molds. There are silicon heart shaped molds to make these chocolates, but I'm lucky enough to have a few Vintage heart-shaped chocolate molds I've found over the years. Scroll down for photos of Vintage Heart-Shaped Chocolate Molds.

So here's yet another recipe for Truffles--this time for Valentine Heart-shaped Chocolate Truffles. Of course, you can use any basic truffle recipe and just press into the mold. I usually melt my chocolate and butter in a double boiler, but the microwave works, too.

And, if you don't have time to make your own heart shaped truffles, buy Coeurs de truffes from Guyaux! Guyaux was founded in 1931. They produce traditional French-style truffles-in heart shape this time of year--covered with cocoa powder. Guyaux is a family run company, headed by second and third generation chocolate makers in Paris. It's now run by the grand-daughter of the founder. And, if you want to give a really special gift, buy Guyaux truffles in the traditional French Truffle Box! The basket is a replica of the one used historically to store Perigord truffles… which explains the open-weave lid. Ooo-la-la! So rich and decadent!

Valentine Chocolate Truffle Recipe
Makes 24 chocolate truffles

Ingredients
2 Tbsp unsalted butter, chopped coarsely
9 oz dark chocolate, chopped
1/3 cup whipping cream
1 tsp corn syrup
1/2 cup cocoa powder, sifted for dusting the finished chocolate truffles
You are only limited by your imagination or heart on decorating ideas!

Directions
Melt chocolate and butter in double boiler or in saucepan on top of saucepan over simmering water.
Remove from heat and add cream and corn syrup. Mix until combined and smooth. If you are adding flavorings add them with the cream (kirsch, bourbon, kahlua, etc???).
Pour chocolate truffle filling into heart shaped chocolate mold. Level top with scraper. Put in refrigerator to set.
Once firm, place in freezer for 5 minutes then push out of mold. Dust with sifted cocoa powder.
Store in cool dry place until ready to eat or give as a Valentine's Day gift.

Vintage Valentine Chocolate Molds

CHOCOLATE GAZPACHO for Super Bowl Sunday

So many great foods to serve today for Super Bowl Sunday, but here's one that's right up my alley: Chocolate Gazpacho. I love Chocolate Soup! FYI: This is savory! 

This Chocolate Gazpacho recipe is from Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar I posted years ago, but thought it deserved a repost. Thank You, Mat, for permission to post! And, of course, this Chocolate Gazpacho would be great to serve on Valentine's Day! It's quite versatile! Bookmark it!

Chocolate Gazpacho

Ingredients
3 Tbsp unsweetened dark Cocoa Powder
2 cloves garlic
1 small shallot, diced
1 Tbsp Spanish Sherry Vinegar
1/2 cup Spanish Extra Virgin Olive Oil
1 cup cucumber
1/4 cup bell pepper, diced
1/2 cup to 1 cup cold water
Sea salt and freshly ground pepper to taste

Directions
Place all ingredients into pitcher of blender and blend until smooth. Add enough water to make consistency of choice, but make sure you don’t dilute the flavor.
Season with salt and pepper and refrigerate to chill the soup.
Before serving, garnish with chocolate shavings. You can also add croutons for a crunch.

CHOCOLATE FONDUE with a TWIST: 2 Recipes for Fondue Day. Save for Valentine's Day!

Today is National Fondue Day! How perfect, especially Chocolate Fondue, for Valentine's Day, so bookmark this post. Fondue is so retro and romantic! Who doesn't like to dip things in chocolate? So pull up two chairs at the mid-century table you found at the Flea Market, and enjoy!

A few tips: You can make everything ahead of time: cut up the fruit, put out the marshmallows, and other dippers. Be sure and have lots of napkins on hand, it can get messy. Fondue pots are readily available at most kitchen stores and many hardware stores, and online, of course. Or.. search the attic or ask your mother. You're bound to find one -- maybe even one that's never been used!

Here are two easy Chocolate Fondue Recipes--with a Twist!

CHOCOLATE CARAMEL FONDUE

Ingredients
1 can (14 ounces) sweetened condensed milk
1 jar Recchiuti burnt caramel sauce (I'm partial to this sauce)*
3 ounces extra dark chocolate (75% cacao), chopped
Assorted fresh fruit

Directions
Combine condensed milk, caramel sauce, and chocolate in saucepan. Cook over low heat until chocolate is melted.
Put in fondue pot and keep warm.

Serve fresh fruit--strawberries, bananas, pineapple, oranges for dipping!

More suggested dippers: marshmallows, pound cake, pretzels, biscotti

EASY CHOCOLATE BOOZY FONDUE
Adapted from Rachael Ray

Ingredients
3/4 cup heavy whipping cream
12-15 ounces dark chocolate bars, chopped
2 Tbsp Amaretto or Kirsch
1/2 cup chopped hazelnuts

Directions
Heat 1/2 cup cream in heavy saucepan over moderate heat until cream comes to low boil.
Remove pan from heat and add chocolate.
Let chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with cream. Stir in liqueur and chopped nuts and transfer to fondue pot.

Dip fruit and other goodies as above. Use fondue forks, skewers, or seafood forks

Cartoon of the Day: Valentine's Day Clearance Sale

BREAKFAST FOR DINNER: Red Velvet Pancakes for Valentine's Day!

Why not Breakfast for Dinner for Valentine's Day? These Red Velvet Pancakes are perfect! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold! Hint: If you use a mold, use several and be sure to spray the molds, so the pancakes don't stick.

There are many Red Velvet Pancake Mixes. My favorite Red Velvet Pancake Mix is from The Griddle Cafe. My second choice which is still fab would be the Red Velvet Pancake Mix from Cost Plus World Market. If you have a favorite, let me know by commenting below.

Want to make Red Velvet Pancakes from Scratch? Here are two awesome recipes. The first recipe is my favorite, but the second is great, too. 

Of course you can make these Red Velvet Pancakes any time. How about this weekend?

1. RED VELVET PANCAKES WITH CREAM CHEESE GLAZE 
(Adapted from About.com)

Pancakes:
1 1/2 cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp Dark cocoa powder
1 tsp salt
2 eggs
1/4 cup milk
8 ounces buttermilk
4 Tbsp unsalted butter, melted, and cooled slightly
1 tsp pure vanilla extract
1 tsp white vinegar
2 tsp red liquid food coloring
3/4 cup dark chocolate chips
Extra butter or nonstick cooking spray

Cream Cheese Glaze:
4 ounces light cream cheese, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 Tbsp milk

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze: 
In small bowl, use fork to stir together cream cheese, powdered sugar, and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

2. BISQUICK RED VELVET PANCAKES WITH CREAM CHEESE GLAZE
(recipe from Betty Crocker)

Cream Cheese Topping
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 Tbsp milk
2 cups powdered sugar

Pancakes 
2 cups Original Bisquick™ mix
1 Tbsp granulated sugar
1 Tbsp unsweetened cocoa
1 cup milk
1 to 1 1/2 tsp red paste food color** (Do not use liquid red food coloring in this recipe)
2 eggs
Powdered sugar, if desired

Directions 
In medium bowl, beat cream cheese, butter, and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

** Do not use liquid red food coloring in this recipe**

Valentine's Day Chocolate Truffle Recipe and Vintage Heart-Shaped Chocolate Molds!

Valentine's Day is all about Chocolate. I love heart-shaped truffles, and they're easy to make... if you have the right molds. There are silicon heart shaped molds to make these chocolates, but I'm lucky enough to have a few Vintage heart-shaped chocolate molds I've found over the years. Scroll down for photos of Vintage Heart-Shaped Chocolate Molds.

So here's yet another recipe for Truffles--this time for Valentine Heart-shaped Chocolate Truffles. Of course, you can use any basic truffle recipe and just press into the mold. I usually melt my chocolate and butter in a double boiler, but the microwave works, too.

And, if you don't have time to make your own heart shaped truffles, buy Coeurs de truffes from Guyaux! Guyaux was founded in 1931. They produce traditional French-style truffles-in heart shape this time of year--covered with cocoa powder. Guyaux is a family run company, headed by second and third generation chocolate makers in Paris. It's now run by the grand-daughter of the founder. And, if you want to give a really special gift, buy Guyaux truffles in the traditional French Truffle Box! The basket is a replica of the one used historically to store Perigord truffles… which explains the open-weave lid. Ooo-la-la! So rich and decadent!

Valentine Chocolate Truffle Recipe
Makes 24 chocolate truffles

Ingredients
2 Tbsp unsalted butter, chopped coarsely
9 oz dark chocolate, chopped
1/3 cup whipping cream
1 tsp corn syrup
1/2 cup cocoa powder, sifted for dusting the finished chocolate truffles
You are only limited by your imagination or heart on decorating ideas!

Directions
Melt chocolate and butter in double boiler or in saucepan on top of saucepan over simmering water.
Remove from heat and add cream and corn syrup. Mix until combined and smooth. If you are adding flavorings add them with the cream (kirsch, bourbon, kahlua, etc???).
Pour chocolate truffle filling into heart shaped chocolate mold. Level top with scraper. Put in refrigerator to set.
Once firm, place in freezer for 5 minutes then push out of mold. Dust with sifted cocoa powder.
Store in cool dry place until ready to eat or give as a Valentine's Day gift.

Vintage Valentine Chocolate Molds

MOLTEN CHOCOLATE MUG CAKE: Valentine's Day for One

Are you spending Valentine's Day by yourself? Treat yourself! Here's a great chocolate Valentine's Day Dessert for One: MOLTEN CHOCOLATE MUG CAKE. This is so easy to make and Perfect for One! And, you're special, so celebrate! 

Molten Chocolate Mug Cake: Valentine's Day for One

Ingredients
1/4 cup all purpose flour
1/4 cup sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
Pinch of salt
3 Tbsp unsalted butter, melted
3 Tbsp whole milk
1 egg
1/4 tsp pure vanilla extract
1 ounce chopped chocolate  (whatever you have--truffles, chocolate bars, etc..and dark or milk chocolate--your preference)
1 Tbsp water

Directions
In 2-cup capacity microwave-safe mug or bowl, whisk together with fork, flour, sugar, cocoa powder, baking powder, and salt until well combined. Add in melted butter, milk, egg, and vanilla. Whisk well to combine, making sure to mix in flour mixture in bottom. Put chopped chocolate in center of mug. Do not push down; it sinks as it bakes. Drizzle tablespoon of water on top of batter.

Cook in microwave on full power for 1 minute and 15 seconds until cake rises to top, edges look set but surface of center is a little wet and shiny and sticks to finger when touched. It will set up as it sits. Do NOT overbake. If the center still looks raw then give it another 5 to 10 seconds. Cake will fall after it comes out of microwave (like a soufflé). Let cool for 5 minutes to help thicken sauce in bottom.

Optional: Sprinkle with powdered sugar or add ice cream or whipped cream! 

TIP: Short mug with wide mouth works best. If not available, use a small bowl instead. I use a vintage Pyrex Bowl. To know if your mug/or bowl is the right size, pour 2 cups of water into it and this should fill it to the top.

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Want to start your Valentine's Day celebration at breakfast? Here's a great recipe for Valentine's Day Chocolate Cherry Scones! Or have these great scones with your afternoon tea!

VALENTINE'S DAY CHOCOLATE CHERRY SCONES

Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
1/4 cup dried cherries, coarsely chopped
3 ounces dark chocolate, chopped

Directions

Preheat oven to 450°.

Stir together first 4 ingredients in large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, dried cherries, and chocolate, stirring just until dry ingredients are moistened. (Do not overwork!)

Turn dough out onto wax paper; gently press or pat dough into 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened.

Bake at 450° for 13 to 15 minutes or until golden. Keep your eye on them.

   

RED VELVET CHEESECAKE BROWNIES: Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! Who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's from the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

SWEET STORY CAKE FOR VALENTINE'S DAY: Vintage Ad with Recipe

Here's a great 1948 Vintage Spry Ad for a "Sweet Story Cake" It's perfect for Valentine's Day! "Every Cake Rates a Kiss"   FYI: Spry was similar to Crisco.

SWEET STORY CAKE

Here's the original recipe on the Ad

Ingredients

• For Cake:
• 2½ cups sifted cake flour
• 1½ cups of sugar
• 3½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup shortening
• ¾ cup milk
• ¼ cup maraschino cherry juice
• 1 teaspoon vanilla
• 2 teaspoons almond extract
• 4 egg whites, unbeaten
• 18 maraschino cherries, well drained and finely chopped
• ½ cup walnuts or pecans, finely chopped
• 
  
• For Frosting: (I doubled this)
• 2 Tablespoons shortening
• 2 Tablespoons butter
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• ½ teaspoon salt
• 4 cups sifted confectioner's sugar
• 9 Tablespoons scalded cream
• Red or pink food coloring

Directions

For Cake:

1. Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and maraschino cherry juice and add ¾ cup of this liquid. Add flavoring extracts and mix with mixer on low for 2 minutes (100 strokes by hand).
2. Add remaining liquid and egg whites and beat for another 2 minutes. Fold in cherries and nuts. Bake in two 9-inch pans or two heart-shaped pans at 375 degrees for 20 to 25 minutes. (If you pour all the batter in one pan, bake at 350 degrees for 45-50 minutes)
3. When cool, cut layers with heart shaped pattern, if you didn't use a heart-shaped pan. Spread with frosting, and outline a short Valentine's message with a toothpick and fill in letters and outline of cake with sugar pearls. 
4. For Frosting:
5. Combine shortening, butter, flavorings and salt and blend well. Beat in ½ cup sugar. Add hot cream alternating with remaining sugar, beating well after each addition. Add only enough cream to make a nice spreading consistency. Add a few drops of red or pink food coloring to tint frosting a delicate pink before spreading on cake.

CHERRY PORT HEART-SHAPED BROWNIES: Valentine's Day

Here's a great recipe for Valentine's Day: Cherry Port Brownies.

Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.

CHERRY PORT HEART-SHAPED BROWNIES

Ingredients
2 Tbsp port
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)

Directions 
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter. 

STRAWBERRY ICE CREAM CHOCOLATE HEART SANDWICHES: National Strawberry Ice Cream Day

Today is Strawberry Ice Cream Day. This seems a little odd coming in the middle of January, but ice cream is great all year round, so why not?

I chose a recipe for today's holiday that will also be great for Valentine's Day, so be sure and bookmark it. Recipe is from Martha Stewart. Her recipe calls for homemade vanilla, which is really lovely, but if you don't have time for that, you can always use whatever vanilla you have.  I have lots of heart shaped cookie cutters, but you can use any cookie-cutter shape you'd like for these ice cream sandwiches. I especially like strawberry ice cream that has bits of strawberry in it. Much richer and luscious.

STRAWBERRY ICE CREAM CHOCOLATE HEART SANDWICHES

Ingredients 
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, room temperature
1 -1/2 tsp pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 Tbsp milk 

2 to 2 1/2 pints strawberry ice cream, softened

Directions
In medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.
In bowl of electric mixer fitted with paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping sides of bowl at least once.
Divide dough in half, and shape each half into flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Roll dough out on floured surface, sliding offset spatula under the dough to release every few turns of rolling pin. Roll dough to 1/8 inch thick.
Cut dough using variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich.
Place hearts on parchment-lined baking sheet; chill until firm, about 30 minutes.
Remove from refrigerator; use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With underside of half cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from freezer.
Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

Cartoon of the Day: The Plea

MOLTEN CHOCOLATE MUG CAKE: Valentine's Day Dessert for One

Are you spending Valentine's Day by yourself? Treat yourself! Here's a great chocolate Valentine's Day Dessert for One: MOLTEN CHOCOLATE MUG CAKE. This is so easy to make and Perfect for One!  Of course you can always make two. If you do, bake them in the microwave separately rather than two at the same time.

Molten Chocolate Mug Cake: Valentine's Day for One

Ingredients
1/4 cup all purpose flour
1/4 cup sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
Pinch of salt
3 Tbsp unsalted butter, melted
3 Tbsp whole milk
1 egg
1/4 tsp pure vanilla extract
1 ounce chopped chocolate  (whatever you have--truffles, chocolate bars, etc..and dark or milk chocolate--your preference)
1 Tbsp water

Directions
In 2-cup capacity microwave-safe mug or bowl, whisk together with fork, flour, sugar, cocoa powder, baking powder, and salt until well combined. Add in melted butter, milk, egg, and vanilla. Whisk well to combine, making sure to mix in flour mixture in bottom. Put chopped chocolate in center of mug. Do not push down; it sinks as it bakes. Drizzle tablespoon of water on top of batter.

Cook in microwave on full power for 1 minute and 15 seconds until cake rises to top, edges look set but surface of center is a little wet and shiny and sticks to finger when touched. It will set up as it sits. Do NOT overbake. If the center still looks raw then give it another 5 to 10 seconds. Cake will fall after it comes out of microwave (like a soufflé). Let cool for 5 minutes to help thicken sauce in bottom.

Optional: Sprinkle with powdered sugar or add ice cream or whipped cream! 

TIP: Short mug with wide mouth works best. If not available, use a small bowl instead.  I use a vintage Pyrex Bowl. To know if your mug/or bowl is the right size, pour 2 cups of water into it and this should fill it to the top.