Monthly Archives: February 2009

Valentine’s Day and Mardi Gras

Love'n Bake

-It’s cold outside but warm in our kitchens.  We’re thinking of – what else – chocolate for Valentine’s Day.  This month we’ve put a gooey heart of chocolate into a warm coffee-scented chocolate cake.  And for those celebrating Mardi Gras or looking for a delicious brunch option, plump crêpes filled with a classic combination of almond, ricotta and raspberries.

Laissez les bons temps roulés.

FROM OUR RECIPE BOX – Individual Chocolate Mocha Lava Cakes

Individual Chocolate Mocha Lava Cakes

Individual Chocolate Mocha Lava Cakes

 

What better way to celebrate a special birthday, anniversary or Valentine’s Day than with a warm, dense chocolate dessert. Inspired by molten lava cakes that have been so popular recently, we created an easy chocolate batter flavored with coffee. All of the ingredients are mixed into a batter that is beaten in a mixer until it resembles fluffy marshmallow. The batter can be mixed ahead and kept for several days in the refrigerator to be baked to order.  (Fill the individual ramekins in which you plan to bake the batter ahead of time then bake them right before serving.)  A gooey center of Love’n Bake Chocolate Schmear doubles the chocolate punch, retaining its moistness after baking.

 For the Chocolate Mocha Lava Cake Recipe, Click HERE.

 

FROM OUR RECIPE BOX  – Raspberry Almond Ricotta Crêpes

Raspberry Almond Ricotta Crêpes
Raspberry Almond Ricotta Crêpes

A world of tradition surrounds Fat Tuesday, (Mardi Gras, Shrove Tuesday) the Christian celebration of the start of Lenten fasting. Crêpes and pancakes figure into many Mardi Gras celebrations as a simple way to use up any butter or eggs before a period without.

We’ve paired the intense flavor of our Almond Schmear with creamy ricotta as a plump filling for warm crêpes.  The tartness of raspberries contrasts nicely with the ricotta although blueberries would work well too.  Crêpes can be made ahead and kept frozen making this a perfect dish to serve at brunch.  As the season’s change, sautéed fresh fruit such as pears or peaches would make an excellent accompaniment.  (And for those with a real sweet tooth, try our Chocolate Schmear in this recipe in place of the Almond Schmear.)

For the Raspberry Almond Crepe Recipe, click HERE.