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Sexy Fun Valentine’s Day Treats for You and Your Honey!!!

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I am a roman­tic gal at heart and love any oppor­tu­nity to com­bine romance and choco­late! I have com­piled a few deli­cious recipes for you and your spe­cial some­one to share on Valentine’s Day.

If you’re a DIY kinda gal that wants to do some­thing fun and low-budget here are some cute food ideas for your roman­tic night!

Frozen Choco­late Bananas:

Ingre­di­ents

Direc­tions

Set an empty egg car­ton, upside-down, on a bak­ing sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.

Put the choco­late into a microwave-safe bowl. Microwave the choco­late on HIGH, stir­ring occa­sion­ally, until melted, about 1 to 2 min­utes, depend­ing on the power of your microwave. Stir in the oil and cool slightly.

Skewer the bananas with a frozen pop stick. Dip the bananas into the choco­late mix­ture, freeze until the choco­late sets slightly, about 2 min­utes. Roll the choco­late bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.

You can also roll the choco­late coated bananas in other top­pings, like toasted coconut or sprinkles.

Choco­late Cov­ered Strawberrries:

Ingre­di­ents

  • 6 ounces semi­sweet choco­late, chopped
  • 3 ounces white choco­late, chopped
  • 1 pound straw­ber­ries with stems (about 20), washed and dried very well

Direc­tions

Put the semi­sweet and white choco­lates into 2 sep­a­rate heat­proof medium bowls. Fill 2 medium saucepans with a cou­ple of inches of water and bring to a sim­mer over medium heat. Turn off the heat; set the bowls of choco­late over the water to melt. Stir until smooth. (Alter­na­tively, melt the choco­lates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the choco­lates are melted and smooth, remove from the heat. Line a sheet pan with parch­ment or waxed paper. Hold­ing the straw­berry by the stem, dip the fruit into the dark choco­late, lift and twist slightly, let­ting any excess choco­late fall back into the bowl. Set straw­ber­ries on the parch­ment paper. Repeat with the rest of the straw­ber­ries. Dip a fork in the white choco­late and driz­zle the white choco­late over the dipped strawberries.

Set the straw­ber­ries aside until the choco­late sets, about 30 minutes

White Choco­late Fondu:

Ingre­di­ents

Direc­tions

In a large saucepan over medium heat, com­bine cream and but­ter. Bring mix­ture to a sim­mer, stir­ring con­stantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Trans­fer to a fon­due pot, chaf­ing dish, or ceramic bowl. Serve imme­di­ately with sliced apples, sliced bananas, straw­ber­ries, cook­ies, pret­zels, and pound cake

Valen­tine Bark:

Direc­tions:

  1. Pre-heat oven to 150 degrees.
  2. Place parch­ment paper on a cookie sheet (prefer­ably with sides).
  3. Sprin­kle morsels onto parch­ment paper.
  4. Place in oven until morsels melt (about 5 or so minutes-I don’t really time it-I just check on the morsels).
  5. Spread morsels evenly over the parch­ment paper with a spatula.
  6. Sprin­kle with cin­na­mon heart candies.
  7. Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
  8. Break apart and divide into bag­gies if giv­ing for gifts.
  9. Makes about 10 snack size bag­gie servings.

We hope you enjoy these sweet lit­tle treats and be sure to let us know if you try any of these recipes! Happy Valentine’s Day to you! xxoooxx…Puregoddess University! 

Ref­er­ences:

www.joyofbaking.com
www.foodnetwork.com
www.food.com

  

 

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Lobster Mac and Cheese Recipe

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I am a huge fan of the Bare­foot Con­tessa from the Food Net­work. She has the most
amaz­ing recipe for Lob­ster Mac and Cheese.

I have been want­ing to try a Lob­ster Mac and Cheese recipe for some­time. I was so happy when I  came across this recipe and I absolutely love it! Here below is the recipe for how to make Lob­ster Mac and Cheese from the Bare­foot Con­tessa. You can check out the video of her mak­ing it here: Bare­foot Con­tessa Lob­ster Mac and Cheese Video.

Recipe

Ingre­di­ents

  • Kosher salt
  • Veg­etable oil
  • 1 pound cavat­appi or elbow macaroni
  • 1 quart milk
  • 8 table­spoons (1 stick) unsalted but­ter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Ched­dar, grated (2 cups)
  • 1/2 tea­spoon freshly ground black pepper
  • 1/2 tea­spoon nutmeg
  • 1 1/2 pounds cooked lob­ster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Direc­tions

Pre­heat the oven to 375 degrees F.

Driz­zle oil into a large pot of boil­ing salted water. Add the pasta and cook accord­ing to the direc­tions on the pack­age, 6 to 8 min­utes. Drain well.

Mean­while, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 table­spoons of but­ter and add the flour. Cook over low heat for 2 min­utes, stir­ring with a whisk. Still whisk­ing, add the hot milk and cook for a minute or two more, until thick­ened and smooth. Off the heat, add the Gruyere, Ched­dar, 1 table­spoon salt, the pep­per, and nut­meg. Add the cooked mac­a­roni and lob­ster and stir well. Place the mix­ture in 6 to 8 indi­vid­ual gratin dishes.

Melt the remain­ing 2 table­spoons of but­ter, com­bine them with the fresh bread crumbs, and sprin­kle on the top. Bake for 30 to 35 min­utes, or until the sauce is bub­bly and the mac­a­roni is browned on the top.

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Twice Baked Cauliflower for your Holiday Dinner.

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Holiday answer to baked potato

Twice Baked Cauliflower

This past Christ­mas I spent my hol­i­days in San Diego with some really good friends that I have known for a long time. My friend was hold­ing a very nice din­ner where he made most of the items so I decided to try my hand at cook­ing. Yes cook­ing! I am not a great big cook so this was going to be a chal­lenge for me but I actu­ally do like to cook. So  I remem­bered a recipe I tried a few months back when I was eat­ing low carb. It was a twice baked Cau­li­flower recipe and it was absolutely deli­cious. I made it this past Christ­mas and it was a total hit! So even if you are all thumbs in the kitchen like me, you can still pull off this easy to do dish, enjoy!

I got this recipe from Kayln’s Kitchen here: http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html

Twice Baked Cauliflower:

(Makes 6–8 serv­ings)
Ingre­di­ents:
1 large head cau­li­flower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parme­san cheese (If you only have finely grated Parme­san, use a bit less)
6 slices bacon, cooked until very crisp, fat blot­ted with paper towel and then crum­bled
1 cup reduced fat sharp ched­dar cheese
(I used Kraft 2% milk sharp cheddar)

Instruc­tions:
Pre­heat oven to 350F/180C. Cut out stem and core from cau­li­flower, and cut into small pieces. Cook in large pot of boil­ing salted water until cau­li­flower is ten­der, but not overly soft. Drain well and mash with potato masher, leav­ing some chunks. Mix in light cream cheese, light sour cream, green onion, Parme­san, and 3/4 of the crum­bled bacon.

Spread evenly in a medium-sized glass casse­role dish. Sprin­kle with low-fat ched­dar cheese and reserved bacon. Bake 30–35 min­utes, or until hot and bubbly.

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Shake of the Day

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For the past few weeks I have been on a low glycemic, , low sugar health plan. This plan uti­lizes healthy shakes and bars that give your body the essen­tial nutri­ents it needs plus a lot of pro­tein and fiber. I stum­bled across this book called Slen­der in a Blender. They have a lot of really cool shake recipes to spice up your shakes and give them some pzazz.  You can use any pro­tein pow­der of your choice. I used pro­tein pow­der from USANA. Here is a recipe for the hol­i­day sea­son called Cozy Gin­ger­bread Latte enjoy!!

COZY GINGERBREAD LATTE

  • Vanilla meal replace­ment pow­der ( I use Usana) one to three scoops
  • Ten ounces of water
  • 1 tsp. molasses
  • 1 tsp. cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp grated fresh gin­ger ( or 1 tsp ground dried ginger)
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 cup ice

Mix all ingre­di­ents and enjoy! To check out the site you can go here

 

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