Prep Time: 24-36 hours*
Cook Time: 45 minutes
8 oz. cake flour (1 cup minus 2 tbsp.)
8 oz. bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt (i.e. sea/kosher salt)
2 ½ sticks butter, room temp
1 ¼ cups light brown sugar
1 cup plus 2 Tbsp. granulated sugar
1 tbsp. vanilla extract
1 11.5 oz bag milk chocolate chips
1 11.5 oz bag dark chocolate chips (spring for the fancy, extra dark)
Sea/kosher salt for garnishing
Mix flours, baking soda, baking powder and salt together. In a separate bowl, cream butter, sugars, eggs and vanilla. Mix dry and wet together and add chocolate chips.
Prep Time: 5 minutes
Cook Time: 10 minutes (plus 1 hour to chill)
1 3.4 oz package cook-and-serve chocolate pudding (not instant)
¼ cup dark chocolate, chopped
1 ½ cup milk
1/3 cup + 1 tbsp. Frangelico liqueur
½ cup heavy cream
1 tbsp. sugar
2/3 cup hazelnuts, chopped
In a pot, over a medium heat, mix pudding, chocolate, milk and 1/3 cup. Frangelico. Whisk as it heats so pudding dissolves and chocolate incorporates. The rule for knowing when stovetop pudding is done is when bubbles break the surface, wait one full minute, then remove from heat. (If you grew up on instant this will seem like mad science, but trust, it’s worth it.)
Almond Cake with Raspberry Sauce — No offense to all you lovers out there, but the best kind of V-Day is the No Boys Allowed kind. Between getting dressed up and trying to out-gift someone, and drinking wine in yoga pants with your best friends? No contest. Being single is no excuse for not eating a ridiculous, decadent dessert. And this quick and easy recipe was made just for a Valentine’s
with your besties. It’s non-traditional (no chocolate) while acknowledging the holiday (deep red raspberry sauce), and just happens to be one of my all-time favorite – just like my girlfriends.
Prep Time: 20 min.
Cook Time: 45 min.
¾ cup sugar
½ cup (1 stick) unsalted butter, room temp.
3 large eggs
1 8oz. can almond paste (hidden on some high shelf of the baking aisle)
½ tbsp. almond extract (and no more. This stuff is potent – but I’m an almond fan)
½ tsp. salt
½ tsp. baking powder
1/3 cup flour
1 late-80s and/or early-90s movie (to taste)
Preheat oven to 350. Butter an 8-inch cake pan (or something around that size). Cream butter, sugar and eggs together until combined. Scoop almond paste out of the can and add it to the mixture in little chunks. Add extract. Cream this mixture until it’s lump-free.
1 10 oz. bag of frozen raspberries
2 tbsp. sugar
½ tbsp. lemon juice
Pour all ingredients into a pot, over a medium heat. Stir/mash with a wooden spoon, until the berries are completely pulverized and the mixture is hot. Strain the sauce over a bowl (I used a colander with small holes) until all the liquid comes through. You should have a smooth but seeded, rich red sauce.