Valentine Treats

Today lots of you are getting that special something from your special friend. I thought it would be fun to share some recipes. I received the first one from the gluten-free site I belong to. It is a basic flour recipe, so that you can make those cupcakes for someone. I have a quick little devil’s cup cake recipe and then there is the ice cream truffle recipe. Who doesn’t like that idea?

I have to admit that I am the worst at getting something for my husband. I always fall back on “He’s got me.”

Well this year I am giving him some chocolate. He does have a sweet tooth too. If I am lucky I will purchase it at Nicole’s Fine Pastry today if they have not run out. I hope that you enjoy the two cupcake recipes. They are easy and fast to make.

Sweets are so taken-for-granted, aren’t they? There use to be a time that it was a privilege of only the highest leader to even have chocolate. Well, thank God that has changed. I also miss the valentine card exchange with all the candy hearts that we worked so hard on with our kids for school. I remember too always having that fear that we might miss someone in class or what if someone forgot my child. I wonder if they even do that anymore. Probably not.

Bean Flour Mix

3 tbsp arrowroot flour
1 1/2 cup chick pea flour
2 tbsp guar gum
1 1/2 cup corn starch
1 1/2 cup tapioca starch
All flour mixes can be substituted in non-gluten recipes but it’s a matter of trial and error and personal preference to see what works.

Little Devil’s Food Cakes

From Food Network Kitchens
Cupcakes:
1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water
Frosting:
8 oz. semi sweet chocolate, finely chopped
3/4 cup heavy cream
Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy, such as: framboise, or dark rum; or 1/2 teaspoon mint extract or orange extract.
Fresh raspberries, colorful candies, or chopped pistachios (optional).

For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.

Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk one at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups, filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes; then remove from the tin and cool completely before frosting.

For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

Ice Cream Truffles

Recipe courtesy Paula Deen.
1/2 box wafer cookies
Ice cream, any flavor of choice
Mini baking cups
Toppings: peanuts, chocolate sauce, strawberries or sprinkles

Place wafer cookies into a bag and crush the cookies with your hand, so they are small crumbles of cookies. Pour cookie crumbs onto a lined baking sheet.

With your ice cream scoop, scoop a small amount of ice cream and roll into a ball. Take ball of ice cream and roll into the cookie crumbs.

Place finished balls into mini muffin baking cups. Place in freezer for a few hours or overnight. When ready to eat, you may drizzle with chocolate sauce, peanuts or any topping you desire.

Next week I will have an interview from Andrea Baumgardner and Peter Kelly.

Okay, some of you might think, hasn’t she already written about this? Well, yes and well no. This is the same but different. I wanted to write about the new Green Market space and find out exactly how the move has changed them if at all. I think that the fact they continued makes it worth asking questions. I think too that this place is all about the food. It has its signature in the community. If you were a regular, you know what that is before you even get to the building. I wondered too how that may change. What I do know is they are excited about having you come and enjoy everything they make. Call ahead for information about their valentine special. (701) 232-3821 ext 131; email:

Until next week, eat well and stay safe.