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Posts Tagged ‘Valentine’s Recipes’

raspberry muffins group platedNothin’ says “Be my Valentine” like a little lovin’ from the oven.

These raspberry muffins are easy to make and you can prepare them the night before (and days before and freeze) then warm up Valentine’s morning for breakfast. They are moist and sweet and guaranteed to be a hit with your sweetie (unless of course they don’t like raspberries, then you are on your own.)

Ingredients for Raspberry Muffins

Ingredients for Raspberry Muffins

Combine dry ingredients then stir in melted butter.

Combine dry ingredients then stir in melted butter.

Mix egg, milk and vanilla together then add to batter.

Mix egg, milk and vanilla together then add to batter.

Blend until mixed, but don't over stir. The batter will still be lumpy.

Blend until mixed, but don’t over stir. The batter will still be lumpy.

Gently stir in raspberries.

Gently stir in raspberries.

When they are well blended, spoon into paper-lined muffin cups.

When they are well blended, spoon into paper-lined muffin cups.

A heaping spoon should do it. I am not, however, the queen of uniformity.

A heaping spoon should do it. I am not, however, the queen of uniformity.

You need a box of sugar in the raw (turbinado sugar).

You need a box of sugar in the raw (turbinado sugar).

And sprinkle a little on top of each muffin before putting into your 400 degree preheated oven.

And sprinkle a little on top of each muffin before putting into your 400 degree preheated oven.

Serve warm with butter melting into every little crevice.

Bake about 12-15 minutes until tops are lightly browned. Serve warm with butter melting into every little crevice.

Bake about 12-15 minutes, until tops are lightly browned, then remove from oven.

Yum!

Raspberry Muffins

2 cups flour

1 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

3/4 cup milk

1 egg

1/4 tsp. vanilla

1 1/2 cups raspberries

Sugar in the Raw (Turbinado Sugar)

Preheat oven to 400 degrees

Combine dry ingredients and set aside.

Melt butter then stir into dry ingredients.

Mix egg, vanilla and milk together. Pour into batter, stirring until blended, but you want to leave a few lumps in the batter.

Gently fold in raspberries.

Spoon into a muffin-pan lined with paper baking cups. Sprinkle tops with a little turbindo sugar (optional) for a sweet little crunch on top when they are baked.

Bake about 12-15 minutes until tops are lightly browned.

Remove and serve with butter (or plain).

She Who Loves Raspberry Treats

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If you’ve followed along with my blog this week, you have a fun appetizer with the fruit slush recipe from Tuesday, Cupid’s Bread from Wednesday and an easy recipe for Manicotti yesterday.

Today’s post is the final touch to your amazingly easy Valentine’s Dinner that is sure to knock the socks off your sweetie-pie.

Chocolate Mousse (from a mix, of course) fills these beautiful and simple meringue shells. Garnish with raspberries and chocolate hearts and you can’t go wrong!

Ingredients for Meringue Shells

Beat egg whites, add in vanilla and cream of tartar. Gradually beat in sugar and continue to beat until stiff and glossy.

Oh... shiny and so lovely!

You can drop dough by spoonfuls on baking sheet or pipe with pastry bag. I like the piped version better.

Piping a shell...

Make sure you make the sides higher than the middle. You are essentially creating a meringue nest.

Bake shells until lightly browned and set, then turn off oven and let them rest for one hour before removing to cool.

While shells are cooling, make chocolate hearts. Melt about two tablespoons semi-sweet chocolate chips in the microwave (nuke in 10-15 second intervals so you don't overcook). Spoon melted chips into a Ziploc bag, cut a hold in one corner and pipe heart shapes onto a parchment-lined baking sheet.

 

Pop in the freezer until set and ready to use.

 

When you are ready to serve, fill shells with Chocolate Mousse.

Top with a dollop of whipped cream and a rapsberry.

Garnish with chocolate hearts (you can add a swirl of chocolate or raspberry syrup to the plate as well if you like.) Then watch your Valentine melt in a puddle at your feet!

 

Meringue Shells

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup sugar

Chocolate Mousse Mix

Raspberries

Whipping Cream

Chocolate Hearts (see directions above)

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar. Beat until stiff peaks form and mixture is glossy.

Drop eight mounds onto parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. (Or pipe through a pastry bag.) Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour.

Cool on wire racks.  Fill shells with chocolate mousse (follow directions on package), top with whipped cream and a raspberry and garnish with chocolate hearts.

Happy Valentine’s Entertaining!

From She Who Loves These Shells

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