According to a Saskatoon pastry chef, you do not have to be in a relationship to enjoy the sweet delights of Valentine's Day.
Renee Kohlman, columnist for the Saskatoon StarPhoenix and food blogger, is already bringing ideas for relatives to bite on holiday.
"Sometimes it's just great to get together with your girlfriends and have a dessert party – if you love someone, it's a great time to be together and be in and prepare food," Kohlman said CBC's Saskatchewan Weekend.
One of the inspirations of making goodies is knowing the taste of the audience. Be it a love of chocolate that manifests itself in a dripping lava cake, or the love of a lighter lemon flavor that is turned into a cake filled with sparkling lemon quark.
For her nieces, she makes hearty rice pie treats, which are decorated with heart-shaped sprinkles, but for her partner, who loves chocolate, she breaks some chocolate instead.
Kohlman shared three of her recipes for Valentine's Day recipes from her 2017 book, All the Sweet Things, with CBC's Saskatchewan Weekend.
Chocolate Marshmallow Pie
- 1 slice of your favorite cake batter
- ½ cup chopped (½ inch chunks) dark chocolate
- 2 TBSP. granulated sugar
- ¼ TL. salt
- ½ cup of whole milk
- 20 large marshmallows (use a good brand)
- 1 ¾ whipping cream
- Preheat oven to 425 ° F. Place the grate in the lower third of the oven.
- Roll out the dough on a lightly floured surface to a 12-inch circle and place it in a 9-inch pie plate.
- Cut off the edges and rip them out.
- Lay out the cake crust with aluminum foil or parchment paper, making sure it fits snugly around the edges, but does not overlap the top of the pie, and fill with pie weights or dry beans. While doing so, push the beans up the sides. This prevents the sides from sagging and causing the bottom to swell when baked.
- Place the cake crust on a baking tray and bake for 12 to 15 minutes until the rippled edges of the crust become golden brown.
- Remove the pie crust from the oven.
- Remove the foil and the weights.
- Return the cake crust to the oven (it is still on the baking sheet) and bake for another 8 to 9 minutes until the soil looks slightly golden and dry.
- Remove the pie crust from the oven and remove from the baking sheet. Allow to cool completely before filling on a grate.
- To make the stuffing, melt the chocolate, sugar and salt in a large saucepan or Dutch oven over medium heat until smooth with constant stirring.
- Stir in the milk and marshmallows and increase the heat to a medium level.
- Stir constantly until the marshmallows are completely melted. This will take some time, about 10 minutes.
- Remove the pan from the heat and let the mixture cool to room temperature.
- Whip the whipped cream in a blender equipped with a whisk until stiff peaks form. Gently pour the cream into the cooled marshmallow mixture until no white streaks are left.
- Put the chocolate marshmallow filling into the prepared pie crust.
- The back of a spoon is great to make the whole thing look swoopy and pretty.
- Cool the cake uncovered for 1 hour before serving.
This cake is best eaten on the day you prepare it, but it can be covered with plastic wrap and refrigerated for up to 1 day.
Brown butter spelled brownies
- 1/2 cup unsalted butter plus more to grease the pan
- 11/4 cups of chopped (1/2-inch pieces) dark chocolate
- 3/4 cup of granulated sugar
- 3/4 cup brown sugar packed
- 3 large eggs at room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup spelled flour
- Preheat oven to 350 ° F. Place the grate in the middle of the oven.
- Brush an 8-inch square baking pan with butter and place with parchment paper so that there is an overhang on two opposite sides. Butter also the parchment paper.
- Heat the butter in a medium saucepan over medium heat.
- The butter will foam and bubble and then turn golden. (It's okay to move it.)
- When it starts to turn brown and smell nutty, remove it from the heat and stir in the chocolate and both the sugar.
- Beat the eggs one at a time with a wooden spoon and stir well after each addition.
- The dough will be shiny. Stir in cocoa powder, salt and vanilla. Mix the spelled flour only until the combination.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbles (25-30 minutes).
- Allow the brownies in the pan to cool completely on a griddle.
- Lift them out of the pan with parchment paper.
- Cut the brownies into 16 squares.
Store the brownies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Chocolate Espresso Cake Date
(gluten free and vegan)
- Medjool dates packed with 3 cups
- 2 1/4 cups of very strong, hot brewed coffee
- 2 tbsp pure vanilla extract
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 cups of gluten-free flour mixture
- 3/4 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 3/4 tsp xanthan gum
- 3/4 teaspoon salt
Topping – dark chocolate ganache
- 2 cups chopped (1/2-inch pieces) dark chocolate
- 1 1/2 cups of coconut cream (from two 14-ounce cans of premium full-fat coconut milk)
- Place the pitted medjool dates, coffee and vanilla in a medium bowl.
- Let it rest uncovered for 30 minutes.
- Meanwhile, fill the bottoms of two 9-inch cake pans with parchment paper.
- Grease the bottom and sides with rapeseed oil or coconut oil.
- Preheat oven to 350 ° F. Place the grate in the middle of the oven.
- In a large mixing bowl, sift the cocoa to avoid lumps. Add flour, sugar, baking powder, xanthan gum and salt.
- Stir well to combine.
- Pour the coffee / date mixture into the bowl of a food processor equipped with the steel blade. Process for 1 minute and then scrape off the sides of the bowl.
- Process for another minute or until the mixture is completely smooth.
- Add the dry ingredients to the bowl and process until they form a smooth dough.
- Remember to occasionally scratch the sides of the bowl.
- Spread the cake dough evenly over the prepared cake molds and smooth the tops with a staggered mini spatula.
- Bake for 30 minutes until the cakes rebound on light touch and a toothpick inserted in the center of a toothpick comes out clean.
- Remove and allow to cool.
- Once cooled, wrap them in plastic until you are done to assemble the cake.
- The cakes can be cooled and cooled one day in advance.
- To make the ganache, scrape the thick coconut cream (not the coconut milk liquid) from the
- Cans in a medium saucepan – this should be about 11/2 cups.
- Reserve the coconut water as you may need it later.
- Bring the cream to a boil over medium heat.
- Put the chopped chocolate in a medium bowl. Pour the hot coconut cream over the chopped chocolate and let rest for a few minutes.
- Stir well and make sure it is very smooth and without lumps.
- Cool for 1-2 hours in the fridge, stirring every 30 minutes.
- They want the ganache to be thick enough to spread on the cake. If it gets too thick, place the ganache in the bowl of a blender and beat it with one or two tablespoons of the reserved coconut milk. You want a nice, spreadable consistency (but you do not want it to be so thin that it slips off the cake).
- Place 1 cake on a plate or cake stand.
- Lubricate some ganache on the plate or cake stand to keep the cake in place when icing.
- Spread a lot of ganache over the cake.
- Top with the second cake and cover it all with ganache.
- Cool the cake for 2 hours before cutting.
- If you fancy fancy fruits, garnish them with fresh seasonal fruit.
- Serve with whipped coconut or cream.
The cake stays well packed and in the fridge for up to 5 days.