Romancing the Stove

Instead of going out for Valentine’s Day, create an intimate evening for two with recipes from the Best Places to Kiss Cookbook. Romance your special someone with something sweet!

Decadent Chocolate Mousse

8 servings

This is a great company dessert because it looks elegant, everyone loves chocolate, and you can make it ahead. Think of fun ways to serve it-funky tea cups, martini glasses, or long-stemmed wine glasses with iced tea spoons!

Ingredients:

12 ounces semisweet chocolate, broken into 1-inch pieces

2 3/4 cups heavy cream

3 eggs, at room temperature

2 egg yolks, at room temperature

1⁄2 cup sugar

Whipped cream for garnish (optional)

Fresh raspberries (optional)

Chocolate curls (optional)

  1. Melt the chocolate in a double boiler; set aside. In a separate bowl, whip the cream to medium stiff peaks; set aside.
  2. In a large stainless steel bowl, combine the eggs, egg yolks, and sugar. Place the bowl over a hot water bath and whisk until the mixture reaches 140°F; remove from heat. With an electric mixer, whip the heated mixture on high speed until cool, about 3 minutes. Whisk in the melted chocolate. Gently fold in the whipped cream. Pour the mousse into 8 individual serving cups (about 5 ounces). Chill until set, about 1 hour.
  3. To serve, garnish with a dollop of whipped cream, raspberries, or chocolate curls.

From the Sasquatch Stove

Planning a special evening with your honey? Inspire amore with this romantic recipe for Dungeness Crab Mac Cheese from the Best Places to Kiss Cookbook and let us know what you think!

Dungeness Crab Mac and Cheese with Hazelnut Crust

4 servings

This takes comfort food to a new level! The flavor is awesome and

the presentation is beautiful, especially if you opt to bake it in real crab

shells (see the variation below). Either way, this is a delicious and fun way to enjoy Dungeness crabmeat.

Wait for more interesting things and recipes in my next posts!

One of Everything, Please 2

I felt really lucky as I sat there with Amy and ate my cupcake. I felt lucky to have a friend to talk with endlessly about food . . . and we do talk endlessly about food. I felt lucky to be in a cozy bakery on a cold and wet day. And I felt lucky to work for the publisher that has teamed up with  the founder of this exact bakery, to create the beautiful Gluten-Free and Vegan Baking Book.

The book is filled with recipes for the delicious cookies, cakes, muffins, scones, breads, and pies that this bakery makes for its customers. In addition, the first chapter is an informative introduction to cooking with the whole grains, natural sweeteners, and cold-pressed oils that are at the heart of the bakery’s food philosophy.

Here is the recipe for the maple bar that Amy had and that I stole several bites of—yum!

Maple “Butter” Bars

2 3/4 cups brown rice flour

1/4 teaspoon salt

1 cup coconut oil or palm oil

1 cup maple syrup

1 teaspoon vanilla extract

Preheat the oven to 375 degrees F.

Combine the brown rice flour and salt in a medium-size bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil, maple syrup, and vanilla until well mixed. With the mixer on low speed, add the flour mixture a little at a time until well mixed, about 3 minutes.

Spread the batter evenly into a parchment-lined 9- by 12-inch baking pan. Bake until edges harden slightly, about 15 minutes. While the dough is still hot, score it into 12 pieces with a knife. After it has cooled, slice it the rest of the way through and remove the bars from the pan.

Yield: 12 cookies

Thank you for reading this post! See you!