Short and Sweet

I am keeping this very short and sweet this week with Valentine’s in three days. I could have written about a million things; the many choices of places to go out to eat, helping with decisions on the right flower or flowers to purchase and of course the perfect gift to give, although the two latter would have not been about food.

Instead I thought I would give you a couple of ideas on what you could have for that sweet tooth on Valentines Day at home, after you’ve eaten out. They are ideas from the Food Channel.  I actually saw the episodes in which these were made, and take it from a non baker, it looked very easy.

I would, however, for Valentines Day put strawberry ice cream instead of the orange filling for the cookie in the recipe below. Just for this one time, Valentine’s and all, you know. 

For those of you that LOVE to bake or simply want a great fun dessert for your sweetie on Sunday, I say try either of the two below.

Now if you are thinking “too much work,” then I can bet you that you will find a lot of fun sweet desserts around the FM area to pick from, places like Nicole’s Downtown Fargo, Carol Widman’s West Acres area, and Cafe Chocolat in South Fargo,  just to give you a few ideas. Have a great Valentine’s Day!

Cake Recipe

(Courtesy Paula Deen, Food Network)

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract                                                                                                                            
Special equipment: 10-inch bundt pan

Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.

Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.

Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.

Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Chocolate Orange Cookies

(courtesy Giada De Laurentiis, “Everyday Italian”)

1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested

Orange Filling

1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy.

In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest.

Add the dry ingredients to the butter mixture and stir to combine, using a wooden spoon.

Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch-high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

Until next week eat well and stay safe. Any questions or concerns, email .(JavaScript must be enabled to view this email address)