Posts Tagged ‘valentine’s day’
Nothing says Valentine’s Day like chocolate covered strawberries. They really are the perfect treat for any occasion, but they’ve become associated with this day of love, so here’s a recipe on how to make your very own.
In case you don’t already know, we have a whole bunch of last-minute Valentine’s Day gifts in the store, if you remembered that you probably should bring your sweetie something wonderful. We have a great selection of local chocolate from Chocosutra, The Chocolate Makers Studio and Dr. Sue’s Chocolate. We also have beautifully printed local cards from Studio Slo Mo and scarves from Little Minnow Designs. Or if you’re feeling like giving your sweetheart a basket of vegetables, we’ve got you covered.
If you’re looking for something to do, stop by the store tonight for our game night. We’ll be kicking off the festivities at 7 pm, with free cupcakes from Princess and Moose’s Sister Bakery, happy hour all night, and lots of awesome board games.
Enjoy this day of love. Whether you’ve got a special someone or not, take some time today to thank the people in your life that you do love. Give your mom and dad a call. Hug your best friend. Kiss your cat or dog on the head and thank them for their endless love.
Happy eating, and happy loving!
Chocolate Covered Strawberries
Recipe: The Food Network
- 6 oz chocolate chips (semisweet or dark)
- 3 ounces white chocolate (optional)
- 1 pounds strawberries, washed and dried very well
Put the semisweet or dark chocolate and white chocolate into 2 separate heat proof 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.
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.
If you’re planning on doing something romantic for your sweetie, we think your best bet is homemade goodies. Breakfast in bed is sure to make your significant other swoon. Take the time to make them swoon, it’ll be worth it.
We are having a “feed your love” sale, with a whole lot of great products at a bargain price. One of our sweet treats is coconut sugar. This sweetener is making its way up the chain of alternative and healthy baking as it’s less refined than it counterpart, white sugar. This means that it retains all of its natural minerals and vitamins.
It also has a low glycemic index of 35, compared to white sugar with an index in the 60s. This means the coconut sugar is metabolized more slowly and can be easier on the system, which some say makes it a diabetic friendly sweetener.
It’s similar to brown sugar in taste, with a light hint of caramel flavor. Coconut sugar doesn’t come from the coconut itself, but is harvested directly from the flower. The coconut nectar is heated to remove excess moisture, leaving the crystals behind.
Now that you have a little background about coconut sugar, we’ll get back to the recipe. Whip up a batch of these, serve warm with some local butter and you’ll impress the sweetheart for sure.
Morning Glory Muffins
From: King Arthur Flour
- 1/2 cup raisins
- 2 cups whole wheat flour
- 1 cup brown sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 cups carrots, peeled and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds
- 3 large eggs
- 2/3 cup vegetable or coconut oil
- 2 tsp vanilla extract
- 1/4 cup orange juice
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin.
In a small bowl, cover the raisins with hot water and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt. Stir in the carrots, apple, coconut, nuts and sunflower seeds.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan. Bake for 25-28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack and then turn out of pans to finish cooling.