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Posts Tagged ‘Valentine recipes’

RecipesofLove_ebookRemember I said yesterday I had exciting news to share….

Here it is!

I’m so pleased and honored to be a part of this fun book, out just in time for Valentine’s Day!

Recipes of Love: Romantic Recipes by Sweet Romance Reads

The book offers more than 60 recipes and  snippets of stories by sixteen of the award-winning authors of Sweet Romance Reads.

Love at the 20-Yard Line Cover 01-15

If you turn to my section in the book, you’ll find recipes made by Haven Haggarty for Brody Jackson in Love at the 20-Yard Line, along with an excerpt from the story.

Recipes include everything from Filet Mignon to sugar cookies and fudge.

The ebook is only 99 cents!

And where can you find the book chock-full of recipes and stories, you ask?

Amazon: http://indi.uno/1x8HHWt

B&N: http://indi.uno/1yCIdxL

Kobo: http://indi.uno/18L21cb

iTunes: http://indi.uno/1x0SGRQ

Google: http://indi.uno/16tLEzK

It will also be available in paperback very soon!

If you haven’t yet, you might like to sign up for the Sweet Romance Reads newsletter. It comes out just a few times a year, but it features some special short stories. I might even have contributed something for the Valentine newsletter… Here is a link: http://www.sweetromancereads.com/ It’s easy to sign up – just scroll down the page until you see “Mailing List” on the right hand side. Enter your email and then confirm. You’re all set!

Just for fun, I’ll give away two copies of the book to anyone who leaves a comment  on my facebook page today.

You can leave any comment you like – or tell me if you have a favorite Valentine recipe.

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bread dough hamber patty with heart cutter

If your true love is a carnivore like mine, then today’s recipe will be a big hit! Make your meat-eater happy with these fun Heart Shaped Hamburgers. (Sorry for the photo of raw meat right up front…)

On a side note – if you don’t want to make burgers, you could also cut the meat into heart shapes for use with pasta (think meatballs, except in the shape of hearts).

We’ll start with the dough for the buns then move on to the burgers.

bread dough ingredientsIngredients for the buns.

Start by scalding milk with oil and sugar.

Once the milk mixture has cooled to lukewarm, you can add in a package of yeast.

Sprinkle yeast over the milk and let rest for a minute.

Stir in yeast and four cups of flour.

Place the pan in a warm area, cover with a tea towel and let the yeast do its thing for about an hour. I like to put my pan in front of the fire. It is warm and makes the dough smell heavenly.

When they’ve puffed up a bit, bake them in a 350 degree oven until the tops are golden brown.

bread dough bun sliced openSlice open and build that perfect burger. (And you might not even need to slice, since the two hearts are easily separated.)

bread dough meatFor the burgers, add whatever spices you like to the meat, then flatten it out to  whatever thickness you like. I think ours were about 1/2 inch thick.

bread dough cut out burger pattyUsing the same cookie cutter (so the meat and buns are somewhat uniform), but out heart shapes in the ground beef.

bread dough heart burgers ready to bbq

How fun is that? Grill them or fry them or cook them however you like.

(I may have begged until CC cooked our outside on the BBQ. Good thing the snow is gone and the temps warmed up yesterday!).

bread dough burger on bun

Once the meat is cooked, place it on your bun, add your favorite toppings and enjoy!

Hamburger Hearts

Dough

2 cups milk

1/2 cup vegetable oil

1/4 cup sugar

1 package active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/3 tsp. baking soda

1/2 tbsp. salt

Hamburgers

1-2 pounds of ground beef

spices

your choice of condiments

Scald the milk, oil and sugar in a medium saucepan over medium heat (bring heat to nearly a boil, but don’t let it boil!). Set aside and cool to lukewarm (think temperature of a baby’s bottle). Sprinkle yeast on top of milk and let rest for one minute.

Add four cups of the flour and stir until just combined. It is going to be sticky. Cover with a tea towel and set in a warm place for an hour.

Remove the towel and add baking powder, baking soda, salt and final 1/2 cup of flour. Stir to combine.

Roll out and cut into heart-shapes with a cookie cutter. I used one that was about four-inches wide. Place a single layer of hearts on a baking sheet, then place a second layer on top of the first (like you’re making a heart sandwich, except without the filling).

Cover with a tea towel and return to a warm area to rise for another 20-30 minutes.

Preheat oven to 350 degrees.

When dough is ready, bake for about 10- 15 minutes, until the tops are a lovely golden brown.

You should be able to easily separate the tops and bottoms of your heart-sharped buns, but if not, just got them in half.

While the buns are baking, mix your ground beef with whatever spices you like. Pat it out to whatever thickness you like your burgers then use the  same cookie cutter you cut out the buns with to cut out your burgers.

Cook (grill, fry, toss on the barbecue – whatever you like), then slide onto the bun. The bread will be just slightly bigger because it expands and the meat tends to shrink a little.

Top with your favorite condiments and listen to your meat-eater praise your efforts.

With the cookie-cutter I used, I had 24 hearts or 12 buns. The number you get will depend on the size of your cookie cutter. I used a 1 1/2 pound package of ground beef and got six burgers. You can cut the bread recipe in half if you want to make a smaller batch.

She Who May Have Enjoyed These, Too

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Cherry Bars plated

If your sweetheart is a cherry fan (or dessert lover in general) these bars are easy to make and taste so good, especially warm with a scoop of vanilla ice cream.

Make your sweetie smile and make up a batch for Valentine’s Day.

Cast of cherry bar characters

Cast of cherry bar characters

Cream butter and sugar then add eggs, extracts and mix. Blend in dry ingredients.

Cream butter and sugar then add eggs, extracts and mix. Blend in dry ingredients.

Grease pan and spoon half the dough into the bottom.

Grease pan and spoon half the dough into the bottom.

Spoon in cherries.

Spoon in cherries.

Spread them out to every corner.

Spread them out to every corner.

Top with remaining dough by dropping on top. Don't try to spread. You want blobs and globs.

Top with remaining dough by dropping on top. Don’t try to spread. You want blobs and globs.

While the bars are baking, mix your glaze. Add milk, almond and vanilla extract to powdered sugar.

While the bars are baking, mix your glaze. Add milk, almond and vanilla extract to powdered sugar.

cherry bars glaze

Then when the bars and done and still hot, pour glaze over the top.

Then when the bars and done and still hot, pour glaze over the top.

And try not to eat the whole pan before you can share with the one who makes your heart pitter-patter.

And try not to eat the whole pan before you can share with the one who makes your heart pitter-patter.

Cherry Bars

1/2 cup butter

1 cup sugar

2 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

1 1/2 cups flour

1/2 tsp. slat

1 (21-oz.) can cherry pie filling

Glaze

1 cup powered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 tbsp. milk

Preheat oven to 350 degrees.

Grease an 8 x 8 baking pan. (You can double the recipe and bake in a large 15 x 10 baking pan).

Cream butter and sugar until well blended. Add eggs and mix. Add extracts and blend then stir in dry ingredients.

Spoon half the dough into the baking pan, pressing down lightly. It will be sticky.

Pour pie filling over the dough and spread out.

Drop remaining dough by the spoonful on top of filling.

Bake for 40 minutes, until top is golden brown. Drizzle with the glaze and serve warm. A scoop of vanilla ice cream makes it even better.

To make the glaze – combine sugar with extracts and milk. It should be very thin and pourable and smell deliciously of almond.

She Who Made Her Sweetheart Happy with These Bars

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valentine-heart

From now through Valentine’s Day, I’ll be posting Valentine themed recipes, craft ideas, tips and more! Check back daily to get in on the fun. I may even do a giveaway next week…

To get things off to a good start, here is a recipe for yummy Coconut French Toast. It’s fast and easy to make – perfect for serving to your sweetie Valentine’s Day morning.

coconut toast plated

Ingredients for making Coconut French Toast.

Ingredients for making Coconut French Toast.

 

Melt butter in  microwave safe bowl. Just takes about 10-15 seconds if your butter isn't right out of the fridge.

Melt butter in microwave safe bowl. Just takes about 10-15 seconds if your butter isn’t right out of the fridge.

Beat in egg, then add sugar and vanilla. Mix well.

Beat in egg, then add sugar and vanilla. Mix well.

 

Finally stir in coconut.

Finally stir in coconut.

 

Place bread on a baking sheet. (I use foil to cover mine because I don't like scrubbing off any spills.) Spread batter over the bread and bake at 350 for about 15 minutes, until bread is lightly browned.

Place bread on a baking sheet. (I use foil to cover mine because I don’t like scrubbing off any spills.) Spread batter over the bread and bake at 350 for about 15 minutes, until bread is lightly browned.

Remove from sheet and top with chocolate syrup, regular syrup, whipped cream, powdered sugar, fruit, or whatever tickles your fancy.

Remove from sheet and top with chocolate syrup, regular syrup, whipped cream, powdered sugar, fruit, or whatever tickles your fancy. If your sweetheart loves coconut, they’ll be sure to thank you for your efforts.

 

Coconut French Toast

1/2 cup flaked coconut

1/2 cup sugar

1/4 cup butter, melted

1 tsp. vanilla extract

6 slices white bread

Preheat oven to 350 degrees.

Melt butter in microwave safe bowl. Beat in the egg then add vanilla and sugar, mixing well. Stir in coconut.

Place bread on  baking sheet and spread topping on one side only.

Bake for about 15 minutes, until bread is lightly browned.

Serve with your choice of tempting toppings (like chocolate syrup) and enjoy!

Makes three servings. If you need to serve more, the recipe is easily doubled.

She Who Loves Coconut 

 

 

 

 

 

 

 

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