Chocolate Pecan Meringues with Easy Berry Sauce

Two words of advice - Valentine's Day. It's this week!  If you are looking for an easy but impressive dessert to serve your sweetheart, this is it. 

Only a few simple ingredients are needed to create these beautiful, swirled puffs of chocolate and cocoa.  The recipe calls for espresso powder which is easy to find at the store, but if you'd like to try making your own, I've included directions below.

The cool and dry indoor humidity of winter is the best time to make meringues. Shatteringly crisp on the outside but chewy and decadent on the inside, these are sure to impress.

Alone, these cookies are delightful, but if you wish, you can make a simple frozen berry sauce in less than 30 minutes.  Topped with a scoop of fine vanilla ice cream and berry sauce, you can turn the meringues into a spectacular dessert.  Be sure to use a very sharp serrated knife to cut the tops off of the meringues or they could shatter and break.  If you prefer, you can use the back of a spoon and make a shallow indentation in the top of the meringues before you bake them (think of the pre-made sponge shortcake indentation).  Or, simply fill an ice cream dish with ice cream and berry sauce and serve the meringue cookies on the side!

Whatever your plan for Valentine's Day, whether it's spending time with your special loved one or by yourself watching a good movie with a bowl of meringue cookies, I wish you a very happy day!

Chocolate Pecan Meringue Cookies

Printable Recipe

3 large room temperature egg whites*
1/2 teaspoon cream of tartar
1 cup superfine sugar*
2 ounces bittersweet chocolate, finely chopped
1/4 cup toasted pecans, finely chopped* (optional)
1 tablespoon unsweetened cocoa powder
2 teaspoons espresso powder
Pinch of salt

*Tips: Place whole eggs in a dish of warm water to get them to room temperature more quickly. If you have a coffee/spice grinder or a food processor you can make your own superfine sugar by pulsing several times. Roast pecans in a 350F oven for about 7 minutes. Allow to cool, then chop finely.

Preheat oven to 225F and line a 18 x 13 inch rimmed baking sheet with parchment paper or silicone mat.

Place egg whites into a medium bowl and add the cream of tartar. With a hand mixer, beat the egg whites at low speed until frothy, about 30 seconds. Turn the the speed up to medium and add the sugar while beating, 1 tablespoon at a time, until the egg whites are stiff and glossy. This will take about 1 minute.

Add the rest of the ingredients to the meringue and fold in gently with a spatula to incorporate. Only fold a few times, you want the the meringue to look marbled.

Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet. Using the back 
of a spoon, gently swirl the meringues into approximately 3 inch rounds, making a peak at the top. If desired, you can use the spoon to make an indentation in the top of the meringues if you wish to use them as a base for ice cream and berry sauce.

Bake for 1 hour and 15 minutes, or until the meringues are firm on the outside but still chewy in the 
center. Cool completely.

Meringues can be stored in an airtight container, separating layers with parchment paper, for about a week.

Adapted from: Chocolate Chip Espresso Meringues from Food and Wine

Simple Frozen Berry Sauce

Printable Recipe

2 cups mixed frozen berries (organic preferred) such as strawberries, blueberries and raspberries
1/4 cup sugar or honey
1 teaspoon fresh lemon juice

Place berries in a small saucepan. Over low heat, allow the berries to thaw and soften until they release their juices. Add the sugar or honey and turn the heat to medium low and simmer for about 15 minutes. Taste and adjust sweetness, if necessary.

Remove from heat and mash berries with a large fork or pastry blender. Add the fresh lemon juice and allow to cool.

Store covered in the refrigerator until ready to use. May be reheated gently in the microwave for about 30 seconds when ready to serve.

How to Make Your Own Espresso Powder

This makes about 1-1/2 tablespoons of espresso powder.

If you have an espresso maker at home, after brewing a double shot, save the grounds or ask your barista to give you the grounds after you order your next espresso drink at the coffee shop.

Spread the grounds on a small baking sheet and spread them out to dry.

Preheat the oven to 300F and place the baking sheet in the oven and allow the grounds to toast for 30 minutes.

Allow the grounds to cool and pulse them in a coffee/spice grinder until finely ground.

Gingerbread Hearts

It felt sort of like Christmas again in my kitchen last week. The smell of gingerbread cookies baking on a cold, winter day is heavenly.  The taste of gingerbread cookies with my afternoon tea - even better!    

I hadn't thought of making gingerbread hearts for Valentines Day until a friend of mine forwarded a link to me of a blogger in Norway who turns gingerbread cookies into beautiful works of art that she displays in her home during Christmas.

I don't have the patience for spending hours decorating cookies since I'm not fond of frosted cookies anyway. So, I really didn't give much thought to them and, after all, I had just made my favorite recipe for gingerbread cookies at Christmas.  Also, my one and only attempt at Royal Icing was a total flop.

My friend kept dropping hints though. Why should I waste my time! Hint. Hint.

Then we had a snow storm.  I was stuck indoors and decided to give my decorating skills another try.  I won't show you the first few, but after getting the consistency of the Royal Icing worked out and the right tip on my decorating bag, it started to get more and more comfortable.

I cut the heart shapes with a knife to get a variety of free-form shapes. The frosted cookies will be used solely for decoration.  I added a dusting of granulated sugar to some and topped others with sliced almonds.  My friend tells me the taste of these cookies reminds her of old fashioned Windmill cookies.

You can find my personalized recipe for gingerbread cookies here. I punched a hole in the top of each heart with a plastic drinking straw before baking. 

Royal Icing
Adapted from Martha Stewart

Makes about 2 1/2 cups  (I halved this recipe)

5 Tablespoons meringue powder
4 cups confectioners' sugar, or more to thicken icing
6 Tablespoons water
3 drops glycerin

Note: You can find both meringue powder and glycerin at JoAnn in the baking section.

Add the meringue powder and confectioners’ sugar to a bowl Add water, a few tablespoons at a time and mix until the consistency looks good. Not too runny. Add more powdered sugar if needed. Beat for 1 minute. Add glycerin and mix thoroughly.

The icing will keep for several days in an airtight container. After you decorate the cookies the frosting will take about one hour to dry thoroughly so handle carefully until then.

Triple Chocolate Mousse Cake

Here is a show-stopping dessert for a Superbowl party or to woo your special someone on Valentine's Day.  It can be made entirely the day before which makes it perfect for no-stress entertaining.

 

I brought this to my daughter's home for Christmas day dinner.  It fed eight happy people but could have served 12-14 easily.  There wasn't a crumb left on anyone's plate :)  I was able to leave a large slice with my daughter and bring one home to enjoy the following day. 

The bottom layer is a flourless chocolate cake, the middle layer is chocolate mousse and the top layer is white chocolate mousse.  Each layer is made, then cooled or chilled completely before making the next layer.  I decided to serve it with fresh raspberries but the recommended topping was shaved chocolate.  I think either or both would be wonderful! 

This recipe does take a little time consuming but the do-ahead aspect is wonderful and the results are so delicious.  

Shop springform pans with 3 inch sides HERE.  (Affiliate Link)
  

Triple Chocolate Mousse Cake

Adapted from America's Test Kitchen
Printable Recipe

Serves 12 to 16

Notes: You will need a 9-inch springform pan with 3-inch high sides.  The entire cake can be made and refrigerated up to a day in advance.  I removed the cake from the pan the day before, put it on a cake pedestal, covered with plastic wrap and refrigerated it overnight. I used a thin knife dipped in hot water to release the edge of the cake from the spring-form pan and also to cut each slice when serving. I used Ghirardelli 60% bittersweet chocolate for the two bottom layers and Ghirardelli White Chocolate Chips for the top layer. 

Bottom Layer:

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
1/8 teaspoon fine table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar

Middle Layer;
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1 1/2cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer:

3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups cold heavy cream

Fresh raspberries or shaved chocolate for serving, optional

1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9-1/2-inch spring-form pan with 3" high sides. Melt butter, chocolate, and espresso powder in large heat-resistant bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula (a smooth-bottomed cake server also works). 

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 15 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heat-resistant bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9.  Run thin knife between cake and side of springform pan; remove side of pan. If desired you can use a very large, flat turner such as a cake lifter to remove the bottom of the cake from the cake pan. Run a cleaned knife along outside of cake to smooth sides. Cut into slices and serve using a thin knife dipped in hot water for each slice.

Chai-Spiced Love Knots

Last month, Val at ValSoCal posted a recipe for Espresso Glazed Breadsticks that looked so delicious I couldn't wait to try them!  Rather than dipping them in an espresso glaze per her recipe, I decided to bake the espresso flavor right on them.  While I was thinking about how to do that, I decided to also do a Chai spin on the seasonings since I love Chai-spiced tea. I also turned my bread sticks into love knots for Valentine's Day :)  These are the perfect weekend treat paired with a hot cup of coffee, tea, Cappuccino - or milk. 

With my less-than-perfect 'Barista' skills I made a heart in my Capuccino.  The dunking was delicious!

The next time you have a morning to spread a little lovin', try these and thank you to Val for the inspiration!

Since there were several questions on how I made the heart outline in my cappuccino, I thought I'd answer here in my post as well as in the comments.  My method was certainly not the professional Barista way of doing it.  I took a toothpick and pulled the dark color from the outer "crema" ring of the espresso inward to the milk foam layer.  It took several attempts at getting bringing enough of the dark layer in to get the heart dark enough.  Here is a YouTube on how they really do it...

Chai-Spiced Bread Sticks

Adapted from Espresso Glazed Breadsticks at ValSoCal
Printable Recipe

1 can refrigerated bread sticks (such as Pillsbury)
6 tablespoons sugar (I used 5 tablespoons of regular granulated sugar and 1 tablespoon of coarse sparkling sugar)
1 teaspoon instant espresso powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon vanilla paste or scrape 1/2 vanilla bean

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or a silicone liner.

Mix together the sugars and all of the seasonings with a fork until well combined.

Unroll dough and separate into strips and place on baking sheet. Sprinkle generously with sugar mixture. Pull and twist into pretzel shapes, if desired, or make simple twisted bread sticks and place on the lined baking sheet. Sprinkle the top with any remaining sugar.

Bake for 10 to 13 min or until golden on the edges. Remove and cool.

These are best eaten freshly baked,  the day they are made.

Lavender-Lemon Pound Cakes and Happy Valentine's Day!

Wishing all of my blogging friends and readers a very Happy Valentine's Day and weekend! Thank you all for your friendship and kindness and I wish you all the very best in return!


This recipe for Lavender Pound Cakes was first shared by my friend, Mimi at In The Middle of Nowhere a couple of years ago on another cooking forum. They are delicious and I hope you try them! Topped with a strawberry 'heart' they are a delicious treat for Valentine's Day.  Even better if you have the silicone heart molds :)

Lavender-Lemon Pound Cakes with Lemon Glaze
Recipe Courtesy of Monica Glass, Pastry Chef
Printable Recipe

12 miniature cake molds or cupcake molds

For the cake:

2½ cups sifted all-purpose flour*
1½ teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
2 egg yolks
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons dried lavender, coarsely crushed or ground
¾ cup buttermilk, room temperature

For the sugar glaze:
2 cups powdered sugar, sifted
3 tablespoons heavy cream
1 tablespoon lemon juice
Finely grated zest of 1 lemon

Generously grease two 6-cup mini Bundt pans or muffin cups with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven.

Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla.

Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not over mix.

Spoon the batter into each cup, filling it only ¾ full and distributing it evenly between the 12 Bundt or muffin cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Do not open the oven until at least 30 minutes into baking so your cakes will not fall.

Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point.

Prepare the glaze:

Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve.

Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.

*Sift the flour, then measure for accurate results.

Chocolate Pots de Crème for all of my Valentines~

A rich and chocolatey dessert for all my dear friends, cyber and tangible, and for my wonderful family. They are wonderful finale to any holiday or special dinner.

I've had pots de crème that have been like eating chocolate truffles, dense and heavy, but these are more like a custard. Delicious!


A mouthful of love from me to you...



Chocolate Pots de Crème
from Baking, from My Home to Yours by Dorie Greenspan

"While you can serve pots de crème at room temperature, I prefer these chilled. I usually serves them with a little lightly sweetened whipped cream or a dollop of crème fraîche." Quote by Dorie Greenspan

Makes 8 servings (my little lion cups are only 1/3 cup so I got 11 full servings)

4 ounces bittersweet baking chocolate, finely chopped*
1 1/2 cups whipping cream, divided
1 1/2 cups whole milk
1 large egg
5 egg yolks
1/4 cup sugar
Pinch of salt

Place rack in center of oven, and preheat to 300F. Line a roasting pan with 2 layers of paper towels. Place 8 (4-ounce) custard cups, ramekins, espresso, or pot de crème cups in pan.

Place the chopped chocolate in a large heat-proof bowl. Bring 1/2 cup cream to a boil and immediately pour over chocolate, and let sit 1 minute. Use a rubber spatula to gently swirl in circular motions until ganache is smooth. Set aside.

Combine the remaining 1 cup of cream and the milk in a small saucepan and bring to a boil. Meanwhile, a large bowl, whisk egg, yolks, sugar and salt until pale and slightly thickened. Whisk in a small amount of the hot milk in order to temper the eggs. Slowly whisk in remaining hot milk. Then, slowly whisk egg mixture into the ganache, stirring gently to combine.

Skim foam from surface and gentely pour custard into cups. Fill pan with hot water to come halfway up the sides of cups. Cover tightly with plastic wrap, poke 2 holes in opposite corners and slide pan into the oven.**

Bake at 300° for 35 to 40 minutes, or until tops darken and the centers barely jiggle. Remove from the oven and allow the custards to rest for 10 minutes on a rack. Peel away the plastic wrap, remove cups from water bath, and let them cool to room temperature. Cover tightly with plastic wrap and chill overnight or up to 1 day.

*My notes: I used Valhrona 85% dark bittersweet. The second time I made them I used 5 ounces of chocolate for a more intense chocolate flavor.

**I was very worried when I read plastic wrap, but since they bake at such a low temperature, there was no problem at all. Just don't forget to poke the holes. I actually reduced the oven temperature to 290F and cooked them for the full 40 minutes.