A Valentine’s to remember!

Who doesn’t love Valentine’s Day?! But I must begin by saying, we are one of those couples that doesn’t really go all out and celebrate the so-called ‘Hallmark Holidays!” We came up with an idea/agreement that I treat him to dinner on Sweetest Day and he treats me on Valentine’s Day (but not on the actual days to avoid the crowds and pre-fixe menus, etc) but no elaborate gifts or anything! I am one of those lucky girls you always hear about or see in movies, the ones with the boyfriends/husbands that constantly bring them with flowers for no reason, surprise them with gifts, cook them dinner, etc. So I don’t need a Valentine’s Day to feel appreciated and spoiled, but it surely doesn’t hurt to feel special!Unfortunately this year, I dropped the ball on Sweetest Day and we didn’t do a darn thing and we recently purchased our first home and are trying super hard to save as much money as possible so we weren’t even planning on doing dinner for Valentine’s Day.  But I still wanted to do something sweet for my sweetheart and make him feel special for a change! Instead of going out, I decided to make a meal I think he’d order out at a nice restaurant! I went with homemade angel hair pasta with scallops in a white wine, tomato, butter sauce and mussels. And for dessert, 7 layers of pure amazingness!

I’m not going to lie, I decided to do homemade pasta so I can try out some new gadgets I got and the cake, well that was also mostly for me too! But he surely enjoyed it, so it was well worth it! The mussels though, those were all for him!

Homemade Angel Hair:

  • 3 1/4 cups flour
  • 4 eggs
  • 2 T olive oil
  • 1 T water
  • Salt to taste
By hand: pour flour on working surface, make a well in the center, add the eggs and mix by hand, add in olive oil, water and salt and hand knead until dough comes together. If sticky, add more flour, if dry, add more water or oil. With Kitchenaid mixer (preferred method): with paddle attachment, mix together eggs, olive oil, water and salt. Switch to dough hook and add in flour a little bit at a time until dough comes together. Turn out onto a lightly floured work surface and knead by hand until perfectly smooth and together (same rule as before, if sticky add more flour, if dry, add more water or oil). Divide dough into 6 sections and feed one at a time through Kitchenaid mixer attachment or roll out by hand. Feed through pasta cutter attachment or cut by hand, set out to dry. I left mine out overnight and it was very dry and tasted wonderful!
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Sauce (adapted from Giada):
  • 3 T cup olive oil
  • 3-4 T butter
  • 4 cloves garlic, minced
  • 1 shallot, diced
  • 1 bay leaf
  • 1 1/2 t crushed red pepper and/or flakes
  • 1 1/4 cup dry white wine
  • 2 cans diced tomatoes
  • package of mushrooms
  • fresh scallops

Melt butter and heat with olive oil. Saute mushrooms and shallot until soft, add in garlic, bay leaf, crushed red pepper, salt and pepper to taste and cook for 1 minute or until fragrant. Add white wine to deglaze, let cook until reduced by half. Add in tomatoes and let cook down until thickened a bit. Add in scallops and mussels, cover and cook in sauce for 3-5 minutes. Add in some Parmesan and serve over pasta…adding more parm as necessary while eating! Be sure to serve this with some hearty, crusty bread (we baked some Ciabatta rolls and they were perfect for slopping up any extra sauce)!

Dessert is a wee-bit more complicated and took about 3 hours in total to construct…but it was definitely worth it! You essentially bake your favorite brownie, chocolate chip cookie and cheesecake recipes, splitting each batter between 8X8 or 9X9 pans so you end up with 2 brownie rounds, 2 chocolate chip cookie rounds and 2 cheese cake rounds. You  make two different frostings and then assemble from there! Here are the recipes I used:

IMAG0320-1.jpg

This is what it looks like when it is all said and done! Standing at least one foot tall!

Brownies (courtesy of my lovely sister-in-law Mandy):

  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of two 8X8″ or 9X9″ round pans. Line the pan with parchment paper and spray again.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pans and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pans using the parchment paper. Cool completely on a wire rack before assembling cake or frosting!

Cheesecake:

  • 16 ounces cream cheese
  • 4 ounces ricotta cheese
  • 1 cup sugar
  • 1 t vanilla
  • 3 eggs
  • 1/2 cup sour cream
Preheat oven to 425 degrees. Butter two 8X8″ or 9X9″ round pans, line with parchment paper and spray again. Beat cream cheese until light and fluffy. Add in Ricotta and sugar, mix until smooth. Beat in eggs one at a time. Beat in vanilla. Finally, beat in sour cream and blend until smooth. Pour batter into prepared pans, evenly and bake in oven for 15 minutes, turn temperature down to 350 degrees and bake for 45 more minutes. Let cool before removing from pan, freeze until ready to use.
Chocolate Chip Cookies (I used the bake-shop cookie recipe from a previous post):
  • 3/4 cup salted, butter, room temp (if you use unsalted, just add about 1/4 – 1/2 tsp)
  • 1 cup brown sugar
  • 1 egg
  • 2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 bag chocolate chips
Pre-heat oven to 350 degrees. Butter two 8X8″ or 9X9″ round pans, line with parchment paper and spray again. Sift together flour, cornstarch and baking soda; set aside. Beat butter until light and fluffy, cream together with sugar. Beat in egg and vanilla. Add in flour slowly. Fold in chocolate chips. Pour half the batter into each prepared pan and bake for 10 minutes or until golden and still soft. You definitely want a soft cookie, not a crunchy one for this recipe…make sure they are completely cooled before assembling cake!
Marshmallow Frosting:
  • 1 jar (7 oz) marshmallow fluff
  • 1 stick butter, room temperature
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract

To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy. Set aside until cake assembly time (will need to be divided into four equal parts)!

Chocolate Frosting:

  • 6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
  • 4 1/2 cups confectioners’ sugar (no need to sift)
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 tablespoons milk
  • 1 tablespoon vanilla extract

Blend all ingredients together in a food processor until smooth. Refrigerate until ready to use. (will have to be divided in half, and then on of the halves in half so you have 1/2 of the mixture, 1/4 and 1/4).

 

Whew, that’s a lot of components! Ok, now that everything is done and cooled completely, here’s how the layering goes: one brownie layer, marshmallow frosting, one cookie layer, marshmallow frosting, one cheesecake layer, chocolate frosting, graham crackers broken to fit around circle, chocolate frosting, other cheesecake layer, marshmallow frosting, other cookie layer, marshmallow frosting, other brownie layer, chocolate frosting to cover top and sides!

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So the layers will look like this, maybe even a little neater than mine!

Obviously you can arrange the layers  in whatever way you want but I saw this on a blog through Pinterest ( http://www.fatgirltrappedinaskinnybody.com/2011/06/ultimate-smore-anniversary-cake/) and that’s how she did it so I figured I’d follow it! After seeing this, I knew I had to make it, and boy was it amazing, what a creative and great idea!

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About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on February 14, 2012, in Bakery/Dessert Recipes, Brownies, Cakes, Cookies, Non-Bakery Items, Pasta, Sauces. Bookmark the permalink. Leave a comment.

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