VALENTINE'S DAY HOW-TO: EASY CHOCOLATE RECIPES and SWEET DIY CARDS

Want to do something sweet for your Valentine? I've got a few suggestions and they just could not be easier.

MAKE AN IMPRESSIVE (BUT OH SO EASY) DESSERT: STRAWBERRY NAPOLEONS

If he's taking you out for Valentine's Day, skip the dessert and have it at home with a lovely bottle of bubbly. There is something so special about a homemade dessert- especially when the dessert looks like it took hours to make. Use boxed puff pastry you find in the frozen food section of the store along with some fresh whipped cream and some berries infused in your favorite liqueur. Viola! You've got a pastry shop worthy treat that you can even shape into a heart if your heart desires.  Get the recipe...

NOTHING SAYS LOVE LIKE HOMEMADE CHOCOLATE TRUFFLES

Homemade treats are always a welcome gift-and chocolate always tops the list. These homemade chocolate truffles are better than most you find at the store and very easy to make. You can customize these chocolate truffles in your Valentine's favorite flavors and pack them in a tin or box lined with pretty cupcake or parchment paper.  Get the recipe....

BAKE HER (or HIM) A MINI CHOCOLATE SOUFFLÉ

Soufflés are impressive- mainly because people think they are so difficult. Shhhh- they're not. But your technique and timing are both important. You can make this recipe up to 30 minutes before you pop them into the oven. I love chocolate Soufflés paired with a liqueur-infused cream Angalise (yes, you can cheat and use melted vanilla ice cream instead of making your own Anglaise) Get the recipe....

MAKE YOUR SWEETHEART A VALENTINE'S DAY BREAKFAST (MAYBE SERVED ON A TRAY IN BED WITH A FAVORITE BOOK OR MOVIE?)

This year, Valentine's Day (February 14th)  falls on Saturday. The perfect way to start the day is to make your Valentine breakfast. 

START WITH COFFEE...

Start with milk you froth in the microwave or with a whisk and create a symbol of love right in her coffee cup....  a coffee 'card" if you will. Even if you are not an artist like the baristas at your favorite coffee shop or you don't have a cappuccino machine or milk frother at home (I don't have one) you can still whip up this sweet treat with a Mason jar or a whisk. If your Valentine doesn't drink coffee, our friend Robin suggested to use the heart template to sprinkle sugar and cinnamon on bread for cinnamon toast. Get the how-to...

MAKE A PUFFY SKILLET PANCAKE

A big, puffed up skillet pancake- also called a Dutch Baby- is always a hit when you bring it to the table. When you go the extra step to decorate it with a powdered sugar heart or chocolate shavings, it is even more impressive!

For the heart decoration, simply cut a heart from some brown craft paper or tin foil. Place it over the pancake and dust over it with powdered sugar or cocoa from a mesh strainer. You've got an instant Valentine! Get the recipe...

FOR THE KIDS: STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Who are we kidding here? I'd love it if someone made me this decadent stuffed French Toast for Valentine's Day- or any other day, for that matter.

Stuffed with fresh strawberries, marscapone cheese, and Nutella, the chocolate hazelnut spreaed... do you need to know anything else? Get the recipe...

AND WHAT TO DO WHEN YOU FORGOT THE CARD...

Make a DIY Valentine. You don't have to be super creative or have perfect penmanship like all the folks on Pinterest.I think it is perfectly okay just to write out your sentiments out like I did with this little flip book. Get the how-to...

Wishing you a sweet Valentine's Day!

OLD PUNCH BOWLS ARE MAKING A BIG COMEBACK FOR BIG BATCH COCKTAILS

Drag out your Grandmother’s punchbowl… punch has gotten a makeover!

Big batch cocktails served in a pretty punchbowl or large bowl have become trendy. Punchbowls are easy to find (at the moment) at yard sales, thrift stores, or antique stores and are far more elegant than the dispensers we’ve seen so much of the past few years, especially for a holiday soiree. I went up into my dad’s attic to dig out my mom’s old punchbowl for this story and was happy to have it grace our holiday table once again.

An ice ring, made of the ingredients you’ve used in the punch is functional and decorative, too. Make them with a Bundt pan or tube pan. Start with a cup of liquid in the bottom and freeze. Add fruit or herbs and another cup of chilled liquid. Freeze. Continue until you’ve got the look you want. To release the mold, sit the pan in some warm water for a few seconds. It will easily release from the pan. Float it in your punchbowl once you’ve filled it. If the party will last several hours, you may want to make two or three of these or have ice ready once it melts.

Mix up a big batch of one of these cocktails for your next gathering. Guests can serve themselves so there are minimal bartending duties. Keep back up supplies cold in the refrigerator or in a cooler under your bar so you can refill as necessary. I use gallon containers from the restaurant supply store. They are narrow so they don’t take up a lot of space in the fridge.  

I was asked for some recipes featuring Seagram's Escapes for big batch cocktails that would be appropriate for the holidays. Here is what I came up with. Hope you enjoy!

WINTER SANGRIA

Sangria is one of my favorite beverages to make for a party because you can put just about anything in it to compliment your menu. For this Winter Sangria, I wanted warm, holiday notes of orange, and cinnamon, and a hint of clove. Serve chilled or over ice.

INGREDIENTS

¾ cup granulated sugar

¾ cup water

4 whole cloves

2 oranges, sliced into wheels

2 red apples, diced into large chunks

1 green apple, diced into large chunks

1 cup cranberries, sliced in half

2 (750 ml) bottles red wine

1 cup brandy

1 teaspoon orange bitters (can substitute Angostura bitters)

3 bottles Seagram’s Escapes Sangria

Cinnamon sticks for garnish (optional)

DIRECTIONS:

To make the simple syrup: Add sugar and water to a saucepan. Stir to combine. Bring to a boil over medium-high heat. Stir to help dissolve the sugar. Remove from heat. Add the cloves. Allow to cool completely. Strain to remove the cloves, discard the cloves. Set aside. (Note: Simple syrup will keep in the refrigerator for a week or more.)

To make the Sangria: Combine the simple syrup, wine, brandy, and fruit together in a large container several hours (up to 24 hours ahead) before you plan to serve it so the fruit can infuse the wine.

To serve, pour the chilled wine mixture into a punchbowl or large pitcher. Add the bitters and the Seagram’s Escapes Sangria. Stir gently. Serve chilled with a cinnamon stick for garnish.

Yield: About 2 ½ quarts

LEMON LIME CHAMPAGNE FIZZ

Lemon lime punch is always a hit. By adding some lemon and lime wheels plus a few cranberries to an ice ring, you make it even more festive for the holiday season. Try adding lemon, lime, or orange sherbet for a dessert cocktail your guests will love.

INGREDIENTS

2 cups granulated sugar

2 cups water

24 fresh mint leaves plus more for garnish

1 ½ cups fresh lemon juice

2 cups fresh lime juice

½ cup Cointreau or other orange liqueur

1 (750 ml) bottle citrus vodka

1 (750-ml) bottle Champagne or sparkling wine

3 bottles Seagram’s Escapes Lime Margarita

Lemon and limes, sliced for garnish

DIRECTIONS:

To make the simple syrup: Add sugar and water to a saucepan. Stir to combine. Bring to a boil over medium-high heat. Stir to help dissolve the sugar. Remove from heat. Add the mint leaves. Allow to cool completely. Strain to remove the mint. Discard the mint. Chill. (Note: Simple syrup will keep in the refrigerator for a week or more.)

To make the punch: Stir together the juices, mint syrup, and 2 cups water. Check the sweetness. You can add a bit more juice or sugar to your taste. Add the vodka and orange liqueur. Chill for at least 3 hours. When you are ready to serve, add the vodka mixture to the punchbowl. Carefully pour in the sparkling wine and Seagram’s Escapes. Add ice or an ice ring and the additional mint for garnish. Serve over ice.

Yield: About 1 ½ gallons of punch

Want more punch recipes? Check out some of these from Southern Living, Garden & Gun, and Food & Wine. Or one of my favorites, Milk Punch which is simply 1 cup whole milk and  2 ounces of brandy in a shaker with ice and nutmeg. Shake until frothy and pour.

RECIPE: PEPPERMINT HOT CHOCOLATE

Brrr... there's a chill in the air and the holidays are right around the corner. No matter if you're just cuddled up in a blanket watching Christmas movies or coming in from holiday shopping, make up a mug of this fast and super rich hot chocolate! Check out the variation at the end... a shot of something extra to warm you up fast!

PEPPERMINT HOT CHOCOLATE

Makes 2 large mugs

INGREDIENTS

2 1/2 cups milk (use whole or skim, whatever you like)

3 tablespoons unsweetened cocoa

3 tablespoons sugar

6 squares (3 ounces) 60 % Cacao dark chocolate, chopped 

1/2 teaspoon vanilla

dash salt

4 soft peppermint candies or 2 soft peppermint sticks, crushed fine + 2 peppermint sticks for garnish

1/2 cup heavy cream or whipping cream

DIRECTIONS:

Put the candies in a plastic bag and crush them using a rolling pin or mallet. Set aside. Put the milk in a saucepan. Slowly bring to a simmer, stirring occasionally. Reduce the heat. Add the sugar and stir to dissolve. Put the cocoa in one of the mugs. Add a bit of the hot milk and stir until it becomes smooth, adding more milk to thin it out. Add it back to the saucepan. Next, add the chopped chocolate and stir until it is completely melted. Let the chocolate heat through, stirring constantly. Add the crushed candies and stir until they are melted. Pour into mugs and drizzle a little heavy cream on the top. Garnish with a peppermint stick, whipped cream, a dusting of cocoa, marshmallows, or even more crushed candies... whatever you like and your diet can afford!

Variation: Add a shot of brandy, vanilla vodka, chocolate or white chocolate liqueur, coffee liqueur, or peppermint schnapps to your mug for some extra warmth!

FOR A CROWD: I make the hot chocolate in a pot and then transfer to a slow cooker for serving. Makes temperature control and serving so easy!