Tag archive for Valentines

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Tuckers
Recipe from Dorie Greenspan

I made the cookies exactly as the recipe specified and they really are absolutely perfect. Apparently the trick to making these cookies is to not rush them. “…go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.” Dorie says.

Ingredients
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food colouring
White sanding sugar

Preparation
In a medium sauce pan, cook the coconut, egg whites and sugar over medium-low heat. Stir the coconut mixture occasionally until it feels hot and dry to the touch, this should take about 10 minutes.
Now it is time to flavour the coconut! Turn the mixture out into a heatproof bowl, stir in the vanilla, rose extract and one drop of red food colouring. Mix well resisting the temptation to add more colour. Cover with plastic wrap patting it right on top of the dough to prevent it from drying out as it chills. Cool for 5 hours or overnight.

Heat the oven to 300°. Line a baking sheet with a double layer of parchment paper or two silicone baking mats. Form dough into 1 tablespoon sized balls, shape into hearts and dip in sanding sugar.

Put cookies in the oven and bake for 25-30 minutes, until they are lightly golden and firm to the touch. Transfer to a wire rack and allow to cool.

If you are like me, you are a Valentines Day slacker. I decided to whip up a batch of brownies and call it. By the way, this was my first batch of brownies ever! So, fingers crossed, I have made a yummy chocolatey treat. I turned to Gilt Taste for my recipe. I couldn’t help it, these brownies looked easy, but also fancied up just enough to make them a special treat. I can tell you they smelled delicious while they were baking. But the verdict is still out on taste, I’m sure I’ll have an update later. However, if you are looking for a sure thing to go along with a bottle of bubbly there is no better choice than kettle corn.

Sweet & Salty Kettle Corn

Ingredients
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt

Directions
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

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Adapted from Gilt Taste | Makes 8 2″ brownies

2/3 cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
5 ounces unsweetened excellent chocolate
2 cups sugar
2 teaspoons best-quality vanilla extract
4 farm fresh organic eggs
½ teaspoon sea salt
1 cup all-purpose white flour, sifted

1. To prepare the pan, butter a 9×9 square pan and line the bottom with parchment paper. Butter the bottom again and lightly dust the pan with chocolate or cocoa powder.
2. Preheat the oven to 400 degrees.
3. Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla.
4. Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned quite white. Add the chocolate mixture to the eggs, beating on low until just mixed.
5. Gently stir in the flour until it just disappears.
6. Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350 degrees. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
7. Invert the pan, remove the parchment paper and invert again onto a cutting surface. Cut into squares.