Romance is in the air as Valentine’s Day is right around the corner. Roses are going on sale, the card sections in the stores are beginning to thin out, and candy conversational hearts are beginning to make their pleas of love. No matter if the occasion is Valentine’s Day, or simply a moment in which the perfect moment to express love towards another arises, wining and dining automatically partner with any romantic instance. One of the most anticipated parts of that dining experience can be dessert. When accompanied by low light, quite music in the background and amazing company, a delicious, decadent dessert evokes all the wonderful, fulfilling, romantic emotions that coincide with a beautiful connection.

The idea of a perfectly delicious and decadent dessert can vary from person to person, depending on countless subjective thoughts by individuals. Oftentimes, a simply prepared dessert that is not too heavy or too sweet will be etched into a memory of the evening, whether served immediately after the meal, or later in the evening. Sometimes, desserts that follow in the color scheme of the holiday can be fun, as long as it isn’t overdone. For instance, the first color that comes to mind upon the mention of Valentine’s Day is red.  Red, dessert, and celebrating here in the south all lead to one thought. Red Velvet Cake. 

While the stories around Red Velvet Cake remain mysterious, from where it originated, to how it became its crimson color, one thing is true. Red Velvet Cake is loved by many and it is often the big seller at many local bakeries. When made at home, a good red velvet cake recipe can be adapted to fit the needs of the occasion, whether it is made in the form of a cake, cupcakes, a loaf, or roll. Then, it can be enjoyed over and over, with the same great taste, but in a different suit.

The other ingredient that is often associated with romance is chocolate. Chocolate cake, chocolate truffles, chocolate dipped strawberries, chocolate fondue all ooze romantic goodness. It is adored by so many, as it has been since Europeans discovered Aztec people using cacao seeds for royal and religious ceremonies. And, February is a month full of days to honor the sweet, stimulating, creamy goodness.  Which one(s) will you choose to celebrate? Will you have a fondue party with the family and/or friends with National Chocolate Fondue Day on February 5th? Do you have plans to bring cheesecake and brownies together in the same bite with Cream Cheese Brownie Day on February 10th? Are you attempting to maintain clean and minty breath? Maybe a National Peppermint Patty Day on February 11th will prove useful. Craving turtles or nut clusters? February 25 celebrates National Chocolate-Covered Nuts Day. Lastly,nobody slam the door because it would be awful for a perfectly risen soufflé  to fall before enjoyed on National Chocolate Soufflé Day on February 28th.

What are your favorite desserts to share on special occasions? Do prefer chocolate desserts or ones without? Do you enjoy making the desserts at home or purchase them? What memories do you hold dear that have been formed around desserts?

Red Velvet Cake

This recipe was passed on to me about fifteen years ago by a lovely woman, Mildred.  At ninety years young, she assured me that this recipe would win the hearts of many. The recipe has never let me down.  I hope the same applies to you as well.

• 2 ¼ cups sifted cake flour
• 2 Tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups sugar
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 2 oz. red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla

Preheat oven to 350◦ F. Grease/flour 2 9-inch cake pans, or line 26-28 muffin pans.

In a medium bowl (or on a piece of waxed paper), sift together the flour, cocoa, baking soda, baking powder, and salt, and set aside. In a large bowl, cream the butter and sugar. Beat in eggs, one at a time. Then, alternately add the flour mixture and buttermilk, in thirds, beginning and ending with flour. Mix in food coloring, and vinegar, then add vanilla. ***STOP THE MIXER before adding the food coloring. Then…start slow and work your way to a higher speed when mixing in the coloring. That is, unless you want red walls, cabinets, a polka dot shirt and even some freckles!

Spread the batter evenly in the pans, or in muffin tins filled ¾ full. Bake for 20-30 minutes for the cake, 15 minutes for the cupcakes, or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

Cream Cheese Frosting

• 3 – 8 ounce cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 pound confectioners’/powdered sugar
• 1 teaspoon pure vanilla extract
• 1-2 cups chopped pecans, toasted (optional)

To prepare the frosting, in a large bowl, cream the cream cheese and butter. Beat in the confectioners’ sugar until fluffy. Add vanilla.

When assembling the cake, make sure the cake is completely cook before frosting. Add ¾ cup to 1 cup of cream cheese frosting on top of one of the cake layers. Top with second layer. With the remaining frosting, cover the top and the sides of the layer cake. If deciding to use the chopped nuts, either sprinkle randomly or cover the cake on the sides. To do so, hold the bottom of the cake plate with one hand and use the other hand to add the nuts over the bowl. Using a bowl allows the extra, reusable nuts to fall back into the bowl. (For additional step by step directions, check out these thoughts.)

For the cupcakes, make sure that cupcakes have completely cooled before frosting to prevent the frosting from softening or melting. Carefully brush the top of the cupcake with a pastry brush or your finger to remove any crumbs that might be on the top of the cake.

When frosting with a spatula or rounded knife, make short strokes to spread the icing outward from the center. Then, work the icing in a circular motion, without letting the spatula touch the cupcake.

When frosting with a pastry bag, measure (if using a tip) and cut the end of your pastry bag. Insert a tip before adding the frosting, then fill the bag half way with frosting. Do not overfill. Twist the bag at the top of the frosting before piping to prevent any frosting from coming out the end. Hold tip approximately ¼" above cupcake top at a 90° angle to surface. Beginning at the outer edge, work inward and pipe a spiral of icing, ending in the center. Stop pressure before pulling the tip up and away. Cake/cupcakes can remain covered, at room temperature for up to two days.

*Red velvet cakes pictures included here are topped with a chocolate ganache.

Flourless Chocolate Almond Torte
The fudgy, rich cake pleases the palate with the addition of the almond flavoring. A small piece goes a long way.

• ½ cup plus 2 Tablespoons unsalted butter
• 8 ounces bittersweet or semisweet chocolate, chopped
• 1 cups graham cracker crumbs
• ¼ cup plus 1 Tablespoon ground almond flour
• ¾ cup sugar
• 4 large eggs, slightly beaten
• ½ teaspoon almond extract
• 1 Tablespoon confectioners’/powdered sugar for dusting (optional)

Preheat oven to 325°F. Butter an 8-inch-diameter springform pan with 2 3/4-inch-high sides.

Melt 2 tablespoons of butter and mix together with 1 cup of graham crackers.  Evenly press on the bottom of the prepared pan. Set aside.

In a small/medium saucepan, melt butter and chopped chocolate over low heat. Stir to prevent burning. Set aside to cool slightly.

Stir together the almond flour and sugar. Add eggs and mix together with an electric mixer. Pour in chocolate mixture and extract, and combine well.

Pour the batter into the prepared pan. Bake for 40 minutes or until set; cool completely on a wire rack. Remove the sides of the pan, sprinkle with powdered sugar. (The top may crack as it crusts over.)