COOKING WITH NEON DOTS: VALENTINES DAY EDITION!
OMG guys, I haven't done one of these in so long! Since Christmas I believe... Something like that... Anyways, I decided, why not do one;... but this time VALENTINES DAY THEMED! Valentines day is coming up, so I thought I might as well prepare you guys! :) Let's get started!
THE CLASSIC CHOCOLATE COVERED STRAWBERRIES
INGREDIENTS:
Strawberries
Nutella
Zip Lock Bag
Scissors
White chocolate (melted)
INSTRUCTIONS:
Dip the strawberry into the Nutella. Then lay it on a flat surface, preferably a plate. Get your zip lock bag and put your melted white chocolate into the bag. Seal it up and cut the bottom tip of your bag. Then do a zig zag pattern on top of your strawberry. Repeat this over and over. When done, repeat. Put these in fridge until it hardens. You could put it in the freezer, just make sure it has plastic food wrap over it! :)
MOLTEN LAVA CAKES
INGREDIENTS:
2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
pinch of cayenne pepper
pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioner' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
DIRECTIONS:
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small parking knife and transfer to plates while warm. Dust with confectioners' sugar.
Hope you guys found these two delicious recipes helpful. Bye!
XOXO,
Neon Dots
THE CLASSIC CHOCOLATE COVERED STRAWBERRIES
INGREDIENTS:
Strawberries
Nutella
Zip Lock Bag
Scissors
White chocolate (melted)
INSTRUCTIONS:
Dip the strawberry into the Nutella. Then lay it on a flat surface, preferably a plate. Get your zip lock bag and put your melted white chocolate into the bag. Seal it up and cut the bottom tip of your bag. Then do a zig zag pattern on top of your strawberry. Repeat this over and over. When done, repeat. Put these in fridge until it hardens. You could put it in the freezer, just make sure it has plastic food wrap over it! :)
MOLTEN LAVA CAKES
INGREDIENTS:
2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
pinch of cayenne pepper
pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioner' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
DIRECTIONS:
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small parking knife and transfer to plates while warm. Dust with confectioners' sugar.
Hope you guys found these two delicious recipes helpful. Bye!
XOXO,
Neon Dots
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