mercoledì 15 febbraio 2012

Valentine's Day - Food & Love

Ciao! E' la prima volta che entri nel mio sito? La tua passione è  cucinare? Visita la sezione Mappa del blog scoprirai come utilizzare al meglio gli strumenti pensati per te: lasciare commenti, pubblicare le tue ricette, condividerle con gli utenti di tutto il mondo, e tanto altro ancora! Che aspetti? Entra a far parte del dolce mondo della cucina! By Nuxia.
WelcomeIf you want to read in English you clik on the top in "week's theme." If you find out information on the site and other special content, , making comments and questions to me, I suggest you read first "Mappa del Blog - Blog's Map." Happy reading and have fun cooking recipes "Cooking Sweet Passion "! By Nuxia.

Valentine's Day - Food & Love
The food and love are a cliché, a difficult combination indissoluble, that holds the secret cartel perfect and passion. Valentine's Day is the perfect opportunity to celebrate with your partner, taking it literally by the throat and sbizzarrendoti in the preparation of elaborate meals and meaningful.
May be you do not know, but certain foods possess the right qualities to be promoted to "food of love", real ingredients, if used, will make your meeting two more exciting and full of passion. Learn how to cook the dishes this Valentine's Day!
Who would not want to add a handful of spice to your relation ship? Among the most stimulating substances, no doubt, there are the spices, flavor and intense, evocative feelings for him and her. From horseradish, used primarily in the Eastern traditions, nutmeg, precious ally for the senses masculine scents with us playing in the kitchen are various and all easily available on the market! If you're trying to move the evening, instead of pepper, using vanilla, which is rediscovered an effective stimulating nervous, capable of making our senses literally euphoric!
But the true star of a dinner for two is ginger, recommended by the same Ayurvedic medicine as a remedy for impotence and efficacious spice to awaken the understanding a bit 'dormant.
The ancient Chinese tradition and Eastern Europe, in general, has always considered rice as an auspicious symbol of fertility, but also as an indicator of a healthy sexual activity. Cereals, in fact, are the food most suitable for an evening with your partner because, although they contain a lot of energy, which is not bad, are easily digestible and not heavy.

Among the dried fruits, almonds are a very special ingredient of aphrodisiac cooking, to be used wisely for a multitude of dishes, almost like a secret ingredient of a thousand beneficial properties. Rich in fatty acids, in fact, almonds are great for maintaining healthy sexual hormones, as well as an inexhaustible source of manganese, which protects the sexual organs from possible infections.
The collective imagination, as a aphrodisiac food, mainly refers to the variety of fine seafood and does guide the choice of menu to cook their own dishes based on fish.The latter, in fact, not only qualifies as health food, but it is extremely light and delicate, perfect for an evening for two.
Musselsclams and, especially, oysters are all foods 'stimulating', characteristic explained, in part, from the content of zinc, a mineral which helps to maintain a high excitation and protects the reproductive system, but also on their shape and appearance, that excites the imagination and is very effective to enjoy together!
The exoticism is a little something extra that can give your table a taste of mystery and unknown, just enough to light a spark of understanding in the couple!
Rich colors and intense, fresh and delicate scent, the ingredients of the perfect dinner are sugary and fragrant!
The mango is the perfect conclusion to a romantic evening, preferably mixed or flavored with ginger and cinnamon. Bananas are rich in potassium and vitamin B, are valuable allies in the production of sex hormones, while the avocado Stress, antidepressant, exciting ... but also chocolate, contains many properties that make it, among all, the most popular among the foods aphrodisiacs. Thanks to some substances contained in its composition (theobromine and phenylethylamine), in fact, cocoa can be an effective, stimulating, because it increases the sexual attention and makes euphoric.
Among its numerous varieties, the product without a doubt the most recommended is the dark chocolate in all its delicious bitterness percentages (from 70% up, the bravest). Its chemical components are rich in magnesium, in fact, improve circulation and the depression away, allowing you to live the best understanding of love. It 's known for its miraculous properties, known primarily as the result of fertility.

If you want to discover the tempting recipes for Valentine's Day, You must to visit the section "Your recipes" and "More recipe" for sweets, and "Menu nuxia and not only" for the salt (you can click directly on these titles).

Your recipes:
Chocolate Decadence
( This recipe by Tracy )

4 tbsp. butter, plus extra for pan
3/4 cup evaporated milk
2 cups sugar
1/2 tsp. salt
1 1/2 cups miniature marshmallows
1 tsp. vanilla extract
1 12-oz. bag semisweet chocolate chips

Butter an 8-inch square baking pan. In a heavy 2-quart saucepan, combine the butter, milk, sugar and salt and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in the miniature marshmallows until they have fully melted. Stir in the vanilla extract. Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.Turn the mixture into the buttered pan and smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife. For heart-shaped pieces, gently press a mini heart-shaped cookie cutter onto each square and remove excess. Makes 16 2-inch squares (or slightly smaller hearts).
Recipe of the 2012/02/08

Chocolate Chiffon Cake:
(This recipe By Nuxia)

3 large eggs, separated
1 large egg white
1 cup (200 grams) granulated white sugar, divided
2/3 cup (85 grams) all purpose flour
1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder (not Dutch-processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (120 ml) safflower, canola, or corn oil
1/3 cup (80 ml) water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Chocolate Whipped Cream:
1/2 cup (120 ml) heavy whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons (28 grams) granulated white sugar
3/4 tablespoon cocoa powder (I use Dutch-processed)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Fresh Raspberries (optional)
Raspberry Sauce (optional)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
Chocolate Chiffon Cake: Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.
For Chocolate Whipped Cream: In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
To Assemble the Cake: Once the Chocolate Chiffon Cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream. Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact.Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache.
For the Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir with a whisk until smooth. Add the liqueur, if using.
To Cover the Cake with the Ganache: Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache, strain to remove any crumbs and use to make truffles.)
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving. Decorate the top of the cake with fresh raspberries, if desired. Raspberry Sauce would also make a nice accompaniment to this dessert.
Recipe of the 2012/02/08

( This recipe by Nuxia )

2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves
2 ounces (60 grams) white chocolate, grated
Homemade Raspberry Preserves: (optional)
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice

Shortbreads: In a separate bowl whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies.
Note: You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.
Homemade Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn.
Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.
Recipe of the 2012/02/08

Chocolate Hearts Recipe:            
( This recipe by Nuxia )

10 ounces (280 grams) semisweet chocolate or milk chocolate, cut into small pieces
3 cups (90 grams) Rice Krispies® cereal
Chocolate Hearts: Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

Place the chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat. Gently stir in the Rice Krispies®cereal until evenly coated. Immediately pour the mixture into your prepared pan and lightly pat until even. Place in the refrigerator until set. Cut into squares, hearts, or other shapes. Can be stored in the refrigerator for several days.
Recipe of the 2012/02/08

Valentine Cookie Bouquets

( This recipes By Annie  - Los Angeles)


1 stick(s) (1/2 cup) unsalted butter, softened
1/3 cup(s) granulated sugar
1/4 cup(s) packed light brown sugar
1 large egg
1 1/2 teaspoon(s) vanilla extract
3/4 teaspoon(s) baking powder
1/2 teaspoon(s) ground cardamom (optional)
1/4 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
Decorating Icing (recipe follows)
You’ll also need: 3-in. heart-shaped cookie cutter; 15 (10-in.) bamboo skewers; red gel food color; 3 pastry bags with plain writing tips; tall glasses or vases; plastic foam (Styrofoam); granulated sugar

Beat butter and sugars in large bowl with mixer until light and fluffy, about 3 minutes. Beat in egg until blended; add vanilla, baking powder, cardamom and salt. Gradually add flour and beat until just smooth. Shape dough into a disc; cover with plastic wrap and refrigerate 1 hour.
Heat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick foil. Roll out dough between 2 sheets parchment or wax paper to 3/8-in. thickness. Cut out 8 hearts with cookie cutter. Transfer 4 hearts to each prepared baking sheet with small spatula. Insert the point of a skewer (by gently twirling it between your thumb and index finger) about 2 1/2 in. into dough through pointed tip of each heart. Gather and refrigerate dough scraps.
Bake 12 to 14 minutes, until cookies are golden brown at edges. Cool on sheet on wire rack 5 minutes; transfer to rack and cool completely. Roll, cut and bake remaining hearts as directed above.
Divide decorating icing into 3 bowls. Tint one bowl red and one pink; leave one white. Transfer half of each color batch to separate pastry bags fitted with plain writing tips; refrigerate pastry bags. Thin the remaining icing with a few tsp water to the consistency of slightly whipped cream. Spread thinned icing over hearts; let dry completely. Outline hearts and decorate with patterns using the thick icing in pastry bags. Let designs dry completely.
To assemble: Fill glasses or vases with foam blocks cut to fit. Pour in sugar between glass and foam to cover. Trim skewers to varying lengths and insert into foam (space the cookies evenly so they're balanced to prevent tipping).
Plan ahead: You can bake and decorate cookies up to 4 days ahead. Store covered at room temperature.
Recipe of the 2012/02/08 


Honey-Chocolate Valentine Cake

( This recipe by Crysten84 )


3 (1 ounce each) squares unsweetened chocolate
1/2 cup(s) water
1/2 stick(s) (1/4 cup) butter or margarine
1/2 cup(s) sugar
2 large eggs
1 cup(s) all-purpose flour
3/4 teaspoon(s) baking soda
1/2 cup(s) buttermilk
1/2 cup(s) honey
1/2 teaspoon(s) vanilla extract

Chocolate Glaze:
1 1/4 cup(s) semisweet chocolate chips
3 tablespoon(s) solid vegetable shortening

1/4 cup(s) semisweet chocolate chips

Sweetheart-rose petals

Heat oven to 350 degrees F. Grease a 9-inch heart-shaped cake pan (see Note). Line bottom with waxed paper. Grease paper and lightly dust pan and paper with flour.
Heat chocolate and water in a small saucepan over low heat, stirring often, until chocolate melts and mixture is smooth. (Or put chocolate and water in a medium bowl. Microwave on high, checking every 30 seconds, until chocolate is melted. Stir until smooth.)
Mix flour and baking soda on a sheet of waxed paper. Mix buttermilk, honey and vanilla in a small bowl until blended.
Beat butter and sugar in a large bowl with electric mixer until creamy. Beat in eggs one at a time. With mixer on low speed, add flour mixture in 3 additions alternately with buttermilk mixture until well blended. Beat in chocolate mixture. (Batter may look speckled, but chocolate will blend in when baked). Pour into prepared pan.
Bake 35 to 40 minutes or until cake comes away slightly from sides of pan and a pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert on rack and let cool completely.
Glaze: Heat chocolate and shortening in a saucepan over low heat, stirring often, until melted and smooth. (Or heat chocolate and shortening in microwave as directed in Step 2.) Let cool 10 to 15 minutes. Pour over top and sides of cake and, working quickly with a large spatula, spread until cake is coated.
Decoration: Put chocolate chips in a bottom corner of a gallon-size ziptop food-storage bag. Put filled corner of bag in a small bowl and add boiling water to cover. Let stand about 2 minutes until chocolate softens. Dry outside of bag. Knead chocolate through bag until completely melted and smooth. Snip off the tip of a corner. Pipe parallel lines about 3/4 inch apart on top of cake. Quickly draw a toothpick across the lines, alternating direction and wiping toothpick between each stroke.
To serve, scatter rose petals on cake. If petals are from pesticide-free homegrown roses, munch away. If from a florist, remove petals before eating cake.
Recipe of the 2012/02/08 

Valentine Lollipops

( This recipes by Susan )


2 cup(s) sugar
1 cup(s) water
2/3 cup(s) light corn syrup
1 teaspoon(s) cinnamon extract
3 or 5 drops liquid red food color You’ll also need: candy thermometer, heart-shaped lollipop molds, 4- to 6-in. lollipop sticks (depending on size of molds)

Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil.
Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300ºF or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
Recipe of the 2012/02/08 

Strawberry Valentine Cake 
( This recipe by Macy76)

2 1/4 cup(s) cake flour (not self-rising)
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 1/4 stick(s) (10 Tbsp) unsalted butter, softened
1 1/3 cup(s) sugar
2 teaspoon(s) strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cup(s) buttermilk Strawberry Meringue Buttercream
1 ounce(s) pkg frozen halved strawberries in syrup, thawed
1 1/4 cup(s) sugar
1/4 cup(s) water
5 large egg whites, at room temperature
1/4 teaspoon(s) cream of tartar
2 stick(s) (1 cup) unsalted butter, softened
4 drop(s) liquid red food color Filling
1 pound(s) container strawberries, hulled and diced
1/2 cup(s) reduced-sugar strawberry preserves, scraped through a sieve You’ll also need: baking spray, candy thermometer

Heat oven to 350ºF. Coat two 8 x 2-in. round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.
Bake for 38 to 40 minutes, until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
Purée strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.
In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, until syrup reaches 240ºF on a candy thermometer, about 5 minutes.
In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.
Meanwhile, in a large bowl, combine butter, strawberry purée and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.
Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced strawberries in a layer over buttercream. Spread 2 Tbsp jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Pipe buttercream "kisses" on top if desired.
Recipe of the 2012/02/08 

Valentine Dessert 

( This recipe by Cory - California )


3 tablespoon(s) seedless red raspberry jam
1 cup(s) fresh raspberries
2 Twinkies snack cakes

Stir jam and 1 Tbsp water in a bowl until smooth. Add raspberries; toss gently to coat.
Cut Twinkies in half diagonally, starting about 1 in. down from top left to 1 in. from bottom of opposite side. For each heart, put 2 halves together on 1 serving plate. Spoon raspberry mixture over and around hearts. Garnish with mint, if desire
Recipe of the 2012/02/08 

Valentine Cake 
( This recipe is  Beth - New York 


3/4 cup(s) unsweetened cocoa powder
2 1/3 cup(s) boiling water
2 1/3 cup(s) granulated sugar
3/4 cup(s) oil
3 large eggs, at room temperature
1 tablespoon(s) vanilla extract
2 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 stick(s) (1⁄2 cup) butter, softened
1 1/2 teaspoon(s) vanilla extract
3 cup(s) confectioners’ sugar
6 ounce(s) unsweetened baking chocolate, melted and cooled
About 1⁄2 cup heavy (whipping) cream
Chocolate Hearts
1/2 cup(s) semisweet chocolate chips
1/2 cup(s) milk chocolate chips
1/2 cup(s) white chocolate chips

Heat oven to 325°F. Coat two 8 x 2-in. heart-shaped cake pans* with nonstick spray. Line bottoms with wax paper.
Cake: Put cocoa powder and boiling water in a medium bowl; stir until smooth. When cool, add next 4 ingredients. Beat with mixer on medium speed until blended. On low speed, add flour, baking soda and salt. Beat just until smooth (batter is thin). Divide between pans.
Bake 45 to 55 minutes until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes. Run knife around edges of cakes, invert on rack, peel off paper and cool completely.
Frosting: Beat butter and vanilla in a large bowl with mixer on medium speed until creamy. Reduce speed to low and beat in 1⁄2 cup sugar, then melted chocolate. Alternate beating in remaining sugar and 1⁄2 cup cream. Increase speed to medium; beat, adding more cream if needed, until spreadable.
To assemble: Turn cakes right side up. With a serrated knife, trim tops level if necessary. Place 1 layer top side down on serving plate. Spread top with 1 cup frosting. Add other layer, top side down.
Brush any crumbs off cake. Coat with a thin layer frosting, then spread and swirl on remaining frosting.
Shortly before serving: Place hearts on cake.
Line a baking sheet with wax paper. Have ready assorted-size heart-shaped metal cookie cutters and red paste food color.
Melt 1⁄2 cup semisweet chocolate chips as package directs.
Pour onto lined baking sheet and spread with a metal spatula to a 6 1⁄2-in. square. Refrigerate 5 minutes until set.
Fill a shallow bowl with hot water. Dip cookie cutter(s) in water about 30 seconds, tap off excess water and cut out chocolate hearts. Refrigerate until needed. Repeat with 1⁄2 cup milk chocolate chips. Melt 1⁄2 cup white chocolate chips as bag directs. Remove about 1⁄4 and tint red. Spread white and red chocolate on lined baking sheet; proceed as above.
: can be baked and frosting made up to 2 days ahead. Wrap layers separately; store at cool room temperature. Refrigerate frosting. To use, bring frosting to room temperature; beat until spreadable. The hearts can be made up to 1 week ahead. Refrigerate.

Recipe of the 2012/02/08 

More Recipes:

Nuxia 's Muffins with soft heart
(This recipe is 
By Nuxia )
This recipe was created with love by Nuxia, for its many users of this site. gentle way to say thank you and wish you all happy Valentine's Day and .... wish much happiness to singles!

Ingredients for 24 muffins

200 g of flour
200 g of dark chocolate
3 medium eggs
75 g of granulated sugar
100 ml of fresh milk
115 g butter, softened
1 teaspoon baking powder
1 teaspoon of baking soda
1 sachet of vanilla powder or vanilla essence
In addition:
Ready-made custard (made ​​by hand with a liter of milk)

Melt the chocolate in a double boiler.
Turn the oven to 175 ° C -180 ° C ( about 350° F ).
In a bowl with a blender, mix the butter with the sugar. Combine eggs, flour, baking powder and baking soda, alternating with milk. Finally, the vanilla or essence. Finallythe chocolate and stir the mixture. In a mold to be greased and floured muffins orbetter if covered by the special cards for muffins, fill with the mixture to thechocolate, the mold for 1/4. Put in a spoonful of custard (should not be liquid).Pouring, therefore, other 2/4 of dough in the chocolate. Repeat for all molds. Bakefor about 25 minutes. Check the cooking by inserting a toothpick in the side edge of the dough with chocolate. The toothpick should come out completely dry. Serve with cream frosting or powdered sugar. The idea in more than Nuxia:
I make these cakes even in this other way: I leave the dough without chocolate and I do and add the chocolate custard. Another idea to use both mixtures to createmarbled muffins.
Recipe of the 
2012 /02/14

Red Velvet cup cake
(This recipe is Kesha - Montgomery, IL)

Red Velvet Cupcakes:
1 1/4 cups (125 grams) sifted cakeflour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:
8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream(double cream) (35-40% butterfat)

Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
Cream Cheese Frosting:In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes.
Recipe of the 2012/02/13

Dark Chocolate Heart
(This recipe By Nuxia )

200 g milk chocolate
100 g butter + nuts for a mold
3 eggs
50 g flour
100 g of caster sugar

Preheat the oven (180 ° C).In a saucepan, melt the chocolate and the butter cut in small pieces over low heat.In a bowl, add sugar, eggs, flour and chocolate. Mix well.Grease and flour the pan and pour cake batter.Bake about 20 minutes (25 minutes in a Pyrex baking dish). Out of the oven, the cake seems cooked. This is normal, let cool, then unmold.
Recipe of the 2012/02/10

Baci di Alassio
(This recipe is from Monica - Alassio)

For the kisses (Baci):
40 g cocoa powder bitter
30 g acacia honey or wild flower
500 gr flour Hazelnuts 
Whites of 3 eggs
250 g caster sugar

For the ganache:
150 g dark chocolate
100 g cream

Toast in preheated oven at 180 ° spread the hazelnuts on a baking sheet for about 5 minutes, so that would release their oil, let them cool and then transfer them in a blender along with the cocoa and sugar; operate up to a powder as smooth as possible Whip the egg whites very firm with a pinch of salt.Transfer the flour obtained in a bowl and add the egg whites in a couple of shots stirring gently with a spatula; ultimately honey.Take a pastry bag with star nozzle of 1 cm in diameter, pour a little of the compound at a time into the bag and then formed tufts of perpendicular homogeneous holding the bag on baking sheet, preferably lined with a special paper, formed about 30piles (so they then have 15 kisses end) and cook in oven at 200 degrees for about 12 minutes, let them cool completely.Prepare the ganache mounted;taken to the limit of the boil the cream and then pour in boiling chopped dark chocolate in a bowl, so leave to remarry without stirring for 5-10 minutes, stir now with a spoon and then fitted well for about 10 minutes with the electric whisk or with the 'help the planet.Pour the ganache into another pastry bag without using bicchette metal and then pour little compound on one of the kisses and joined with another. lasciste rest possibly also in the fridge in order to compact the best ganache.
Recipe of the 2012/02/10

Cupcakes from a tender heart
(This recipe is Nuxia)

ingredients per4 people
Your market
100 + 8 g of dark chocolate squares
3 eggs
80 g of powdered sugar
50 g of a nut butter +
1 tablespoon + 1 teaspoon of flour
Preheat the oven to 260 ° C or at a lower temperature if your oven does not reachthe indicated temperature. In this case you should keep a little more gentle in youroven, until it becomes cooked. Melt 100g chocolate in a double boiler. Add the butter. In a bowl beat eggs and sugar. Gradually add the flourAdd the chocolate and mix wellGrease and flour your tins.
Pour one third of the mixture into the ramekinsPut 2 squares of chocolate and then cover with the rest of the preparation. Place the ramekins in the oven about 10 minutes.
Taste them hot or warm
Recipe of the 2012/02/09

Baci di Dama

(This recipe is from Stefania from Torino - Italy)

100g butter
100 g starch
  75 g powdered sugar
  65g almonds
1 egg
Gianduja cream or chocolate ganache
almond essence
granulated sugar.

Grind the almonds with a spoonful of sugar, in a bowl mix together the softened butter with the flour, starch, powdered sugar, ground almonds, half an egg and a few drops of almond essence. Divide the mixture into approximately 60 equal balls thatyou will have on one or more plates; baking at 170 ° C  for 18 'approximately; at the end of cooking (the balls will be slightly flattened) 
,  then stuffed with a peak of gianduia cream and merge the two cookies.
Recipe of the 2012/02/09

Nuxia's Menu but not only:

Crostini Fish
(This recipe is  By Nuxia)


1 kg of shrimp
4 baguette baguettes type
5 tomatoes1 clove garlic
2.5 cm root gingerparsley
9 tablespoons of oil
salt to taste
pepper to tasteClean well the prawns. Take the tomatoes, and then pass them sbollentali with the mill, put the sauce on the stove and add salt, pepper and 3 teaspoons of oil. Make a very thin chopped ginger, garlic and most of the parsley, put it in a pan with 6 tablespoons oil and fry over high heat, add the prawns and cook for a minute. Cut the bread into slices, put on each slice a little 'over the sauce and add the prawns with the chopped vegetables with pepper powder and decorate with parsley.
Recipe of the 2012/02/08

Risotto of love

(This recipe is By NUXIA)


180 g Carnaroli rice or Vialone Nano
1 onionBig Red Beet 
140 g butter
60 grams of almonds threads
1 \ 2 white wine
1 bay leaf Parmesan cheese, vegetable broth, salt, pepper to taste.Bollisci beets in a saucepan unpeeled, until tender result. Blend the beetroot with a drizzle of olive oil and a ladle of broth and keep aside. You fry the chopped onion with a large knob of butter, then add the rice, tostalo for 1 minute and add the bay leaf and blend it all with the white wine. Once the wine evaporated gradually add the broth, stirring occasionally with a wooden spoon and cook according to their cooking times. Meanwhile, in a skillet, toast almonds fillets over medium heat, without oil, until they assume a blond color and set aside. When the rice is cooking come to turn off the heat and add the 40 grams of butter, pureed beets before, and half the almonds. Insaporisci abundant risotto with parmesan cheese, salt and pepper.
Recipe of the  2012/02/08 

Triumph of Love

(This recipe is BY NUXIA)


2 fillets of sea bass
12 oysters (minimum)
half a glass of lemon juice
1 bunch parsleyolive oil
2 teaspoons white vinegar
Salt and pepper

Wrap the fillets of sea bass in foil and put them in the refrigerator for a day. Remove the fillets from the fridge, cut into thin slices, arrange them on a plate and set them aside. Prepare the marinade by chopping the parsley and dill for 5 seconds. Add oil, lemon juice, vinegar, salt and pepper and blend 10 seconds. Pour the marinade over the fish fillets and let marinate for about an hour. Open the oysters with the appropriate boxcutter, place them over the fillets of sea bass and oyster liquid pouring over a little lemon juice.

Recipe of the  2012/02/08 

Exotic salad

(This recipe is BY NUXIA)

1-2 avocados, depends on how large
6-8 small onions
200 g of barley
1 large ear of corn and fresh
honey lemon
extra virgin olive oil

Boil the corn and barley in salted water for 30 minutes. Wipe, spruzzaci over a few drops of lemon juice and olive oil and then allowed to cool. Peel onions and cut into quarters, put them in a baking dish. Mix the honey, olive oil, a pinch of salt and then condisci onions, stir well and cook in preheated oven at 150 ° C until they are soft and golden. Meanwhile, on a grid, you toast the cob and then cut away the grains in the vertical direction. Peel the avocado, then cut it into small pieces. Mix thoroughly and serve.Recipe of the  2012/02/08 

Cups of chocolate                                   
(This recipe is BY NUXIA)

80 gr. dark chocolate
150 ml fresh cream
8/10 Fabbri cherries to decorate
2 drops of red food coloring
1 tablespoon of sour cherry syrup

Funds chocolate in water bath. Helping with a brush coating with silicone molds of hot 
chocolate (for muffins) and stow it in the fridge for a quarter of an hour. When the first layer has set, proceed with the second in the same way (there is no need to heat the chocolate in contact with the hot water, indeed, the pot will keep the liquid).Put everything back in the fridge. While you wait 15 minutes, features the cream with the syrup and the dye, and when it has reached a firm consistency pour into the pastry bag. Bring out the fridge baskets and fill them with cream, ending with some black cherry for garnish. To maintain the attachment of whipped cream, while the rattle, use ½ packet of styling creams, that you find at the supermarket.
Recipe of the 2012/02/08

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