Tag Archives: Valentine’s Day

Valentine’s Day V :: Jay Z and Beyonce’s Baby Blue Valentine Cookies

15 Feb

  • 1/2 c. butter, room, unsalted
  • 1 egg
  • ½ c. sugar
  • 1/2 tsp. vanilla extract
  • 2 c. all purpose flour
  • ½  tsp. baking powder
  • ½  tsp. salt
  • blue jolly ranchers or other blue hard candy, crushed.
  • Optional ingredients: icing, sprinklesfor decoration
Quick royal icing recipe: beat 2 large egg whites with 2 tsp. fresh lemon juice with electric mixer until combined. Gradually add 3 cups of confectioners sugar until desired consistency.
Directions: cream together butter and sugar until smooth. Beat in vanilla and egg. Combine with flour, baking powder, and salt. Chill dough overnight or for at least 45 min. before baking, crush blue jolly ranchers with a sharp knife or smash while wrapped in tea towel with hammer. Preheat oven to 400 F, roll out onto floured surface to a quarter inch thickness. Cut out heart shapes with cookie cutter and place 1 inch apart on ungreased parchment paper on cookie sheet. Bake for 6 minutes. Take out cookies and immediately cut out desired shape into the cookies while still soft. Place enough crushed jolly ranchers in the cutouts to cover the area and pop cookies back in oven at 200F for approximately 5 minutes. Surface of candy should come out glossy and cookies should now be completely done, with golden edges. Let sit for 15 minutes, or until candy surface is hard to the touch, carefully peel off from parchment paper and decorate if desired .

Valentine’s Day IV :: Frida Kahlo and Diego Rivera’s Mexican Spiced Lava Cake

14 Feb
I think this gooey lava cake is just Frida and Diego’s love/hate relationship personified. Full bodied, rich and contradictorily sweet and spicy, this grown-up version of the classic lava cake is just sexy.  

  • 1.5 oz. bittersweet chocolate (chopped)
  • 6 tbsp. all purpose flour
  • 1 large egg
  • 6 tbsp. granulated sugar
  • 1½ tbsp. unsalted butter
  • ¼ tsp. cinnamon
  • ¼ tsp. chili powder or cayenne powder
  • Pinch of salt
  • Icing sugar for dusting
Serves 2
Direction: preheat oven to 400 F. Butter 2 ramekins or standard muffing tins and dust with granulated sugar; shake out extra. Cream butter and granulated sugar until fluffy. Add egg and beat in flour and salt until just combined, do not over beat to foaminess. Melt chocolate in microwave for 40 seconds. Mix in chocolate until no streaks are left. Pour in prepared ramekins or muffin tins and bake for 8 minutes. Remove from oven and let sit for 10 minutes. Turn cakes upside down on serving plate and dust with sifted icing sugar. Decorating tip: place cutout of paper heart on top of cake before dusting with sugar, this will leave a heart shaped impression.

Valentine’s Day III :: Adam and Eve’s Sinful Pomegranate Martini

14 Feb
Can’t remember where but Pomegranate has been suggested to me as the “other” forbidden fruit. Frankly, it’s a such a sexier alternative to the good ol’ granny smith so it was easy incorporating this into my Valentine’s Day collection. 


You’ll need:
  • 2 oz. vodka
  • 2 oz. pomegranate juice
  • ½ oz. grenadine syrup
  • Juice of half a lime
  • Fresh pomegranate seeds to garnish
Shake all ingredients and serve in two martini glasses. Serve with pomegranate seeds for pops of intense pomegranate flavour with every sip.

Valentine’s Day II :: Barbie and Ken’s Pink Velvet Souffle

14 Feb
Yes, these two are dolls, plus I’m rather suspicious of their immaculately leggy proportions but they’ve made my couples-inspired recipe collection nonetheless because I’m a huge fan of the colour-palette. This naturally flavoured and food colouring-less souffle is as pretty as their pastel dreamhouse and as airy as Barbie’s noggin. 


  • 2 oz. fresh or frozen raspberries, thawed 2 tbsp. sugar
  • 2 egg whites
  • Pinch of salt
  • Butter for greasing ramekins or muffin tins
Directions: Puree raspberries until smooth, strain out seeds with fine mesh strainer if necessary. Preheat oven to 400 F, butter the insides of 2 ramekins, and do not allow for any unbuttered spots or areas with clumps of butter to help soufflés rise well. Coat inside with sugar, and shake out excess.  In a clean and cool metal bowl, beat the egg whites with pinch of salt until foamy. Gradually incorporate the sugar while beating on high until mixture forms stiff, glossy peaks. Add half of the egg whites to the raspberry puree and gently fold in. continue with the rest of the egg whites until uniformly coloured. Spoon batter into ramekins or muffin tins, fill almost to the top. Bake for 10 minutes until tops have begun to turn golden brown.  Dust with powdered sugar and serve immediately, very immediately.

Valentine’s Day I :: Yoko Ono and John Lennon’s Strawberry Fields Cupcakes

13 Feb
Valentine’s Day has always been a difficult holiday to enjoy; not that I’m one of those sour types to spit on all the red and white garland displays at the dollar stores. I guess If I were, I’d know exactly what to do.  No, Valentine’s Day to me is neither offensive nor a reason to crap my pants with joy—just difficult to relate with, even speaking as one half of a couple myself. This year however, I’ve put my finger on the one thing it’s been missing all along. Every other holiday of the year invites all kinds of indulging, baking, and marathon meals. Valentine’s Day just lacks that same amount of good food; and I’m not talking plastic sprinkles and boxed chocolate here, but food made from the heart . So with these series of carefully chosen recipes inspired by some of Cupid’s best handiwork, I wish you a loving and delicious February 14th.
Yoko Ono and John Lennon’s Strawberry Fields Cupcakes

I know Yoko Ono gets a bad rap for being a controversial person and for breaking up the Beatles and all but hardly a person could deny her relationship with John Lennon was an ardent and sexy one. I love these cupcakes for their fragrant strawberry scent, my kitchen smells just like a strawberry field I’ve not yet witnessed. I also imagine these should be shared in the nude, at various points of the day whilst loafing in bed.  

  • ½ c. butter, unsalted
  • 1 1/3 cup all purpose flour, sifted
  • 2/3 c. fresh or thawed frozen strawberries
  • ¼ c. milk, preferably at least 2%
  • 1 large egg, room temperature
  • 1 egg white
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1tsp vanilla extract
  • ½ tsp. lemon zest
  • ¼ tsp. salt
  • 8 oz. cream cheese, chilled
  • 2 c. icing sugar
  • 2 tbsp. strawberry puree
  • 2 tbsp. vanilla extract
  • 5 tbsp. butter, room temperature
Cupcake directions: preheat oven to 350 F. In food processor, puree strawberries until consistency is smooth. Cream butter with sugar until fluffy and combine egg and egg white, vanilla, lemon zest, until smooth. In separate bowl, combine milk and 1/3 cup of the strawberry puree, save rest for frosting. In another bowl, sift together flour, baking powder and salt. Beat with hand mixer flour mixture, milk mixture and butter mixture all together until a uniform consistency is achieved. Divide equally into lined muffin tins or mini-cupcake tins and bake for 15-18 minutes until tops are dry but bouncy. Cool completely before icing.
Icing directions: cream the cream cheese and butter by hand or with mixer until softened and fluffy. Slowly incorporate icing sugar and vanilla extract. Add strawberry puree last and combine until no more streaks. Use immediately or store ahead of time in refrigerator.
more coming very soon…
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