According to a pastry chef in Saskatoon, it's not necessary to be in a relationship to enjoy the sweet delights of Valentine's Day.Renee Kohlman, columnist for the Saskatoon StarPhoenix and a food blogger, already offers ideas to share with loved ones."Sometimes it's really great to get together with your girlfriends and make a dessert party or if you're in love with someone, the moment is great to get together and be inside and prepare to eat together, "said Kohlman. Weekend in Saskatchewan at CBC.Part of the inspiration behind the treats is to know the tastes of your audience, that it's a love for chocolate manifesting itself in a oozing lava cake or d & # 39; 39; a love for a lighter lemony taste turned into a cake filled with a tart lemon curd.For his nie prepares Rice Krispie heart-shaped treats decorated with heart-shaped nuggets, but for her partner, who loves chocolate, she will be creating something chocolate. Kohlman told CBC Saskatchewan Weekend three recipes for Valentine's Day recipes book 2017, all sweet things.

Chocolate and marshmallow tart

Renee Kohlman's first suggestion is a chocolate and marshmallow pie. (Submitted by Renee Kohlman)

ingredients

  • 1 disc of your favorite pie dough
  • ½ cup chopped dark chocolate (½ inch pieces)
  • 2 tablespoons. Granulated sugar
  • ¼ c. Salt
  • ½ cup of whole milk
  • 20 large marshmallows (use a good brand)
  • 1 cream whipping cream
  • Instructions

    1. Preheat the oven to 425 ° F. Place the rack in the lower third of the oven.
    2. On a lightly floured surface, spread the dough in a 12-inch circle and place in a 9-inch pie pan.
    3. Cut and flute the edges.
    4. Line the pie crust with foil or parchment paper, making sure that it is snug against the edges, without overlapping the top of the pie, and fill it with pie weights or dry beans , making sure to push the beans on the sides. This prevents the sides from sagging and the bottom from swelling during cooking.
    5. Place the pie crust on a baking sheet and bake for 12 to 15 minutes, until the fluted edges of the crust begin to turn golden brown.
    6. Remove the pie crust from the oven.
    7. Remove the leaf and weights.
    8. Put the pie crust in the oven (it is still on the baking sheet) and cook for another 8 to 9 minutes, until the bottom is lightly browned and dry.
    9. Remove the pie crust from the oven and remove it from the baking sheet. Let it cool completely on a rack before filling.
    10. To make the filling, melt chocolate, sugar and salt in a large saucepan or oven over medium-low heat until smooth, stirring constantly.
    11. Stir in milk and marshmallows and increase heat to medium.
    12. Stir the mixture constantly, until the marshmallows are completely melted. It takes a while, about 10 minutes, so be patient.
    13. Remove the pan from the heat and allow the mixture to cool to room temperature.
    14. In a stand mixer with a whisk beat the whipping cream until stiff peaks form. Gently stir the cream into the cooled marshmallow mixture until no more white streaks are left.
    15. Scrape chocolate marshmallow by filling the prepared pie crust.
    16. The back of a spoon is ideal to give it an elegant and beautiful appearance.
    17. Refrigerate the pie, uncovered, for 1 hour before serving.

    This pie is best eaten on the day of manufacture, but it can be covered with plastic wrap and refrigerated for up to a day.

    Brown butter brownies

    Second place, Brownies with spelled brown butter. (Submitted by Renee Kohlman)

    ingredients

  • 1/2 cup unsalted butter, more to grease the pan
  • 11/4 cups chopped dark chocolate (1/2 inch pieces)
  • 3/4 cup of crystallized sugar
  • 3/4 cup brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1/2 c. Salt tea
  • 1 C. Pure vanilla extract tea
  • 3/4 cup spelled flour
  • Instructions

    1. Preheat the oven to 350 ° F. Place the rack in the center of the oven.
    2. Lightly butter an 8-inch square pan and cover with parchment paper, leaving an overhang on 2 opposite sides. Also butter the parchment paper.
    3. Heat the butter in a medium saucepan over medium-high heat.
    4. The butter will foam and bubble then become golden. (There is no harm in making a sensation.)
    5. When it starts to brown and smell a hazelnut smell, remove it from the heat and stir in the chocolate and the two sugars until smooth.
    6. With the help of a wooden spoon, beat the eggs one at a time, stirring well after each addition.
    7. The hitter will be brilliant. Stir in cocoa powder, salt and vanilla. Mix spelled flour until it is well blended.
    8. Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out with only a few crumbs that adhere to it, or 25-30 minutes.
    9. Let the brownies cool completely in the pan on a wire rack.
    10. Lift them using parchment paper.
    11. Cut the brownies into 16 squares.

    Store the brownies in an airtight container at room temperature for up to 3 days or freeze them for up to 1 month.

    Chocolate date cake

    (gluten free and vegan)

    Third, a gluten free and vegan espresso chocolate date cake. (Submitted by Renee Kohlman)

    ingredients

  • 3 cups of packaged and pitted Medjool dates
  • 2 1/4 cups of hot coffee very strong
  • 2 tbsp. At the table of pure vanilla extract
  • 1 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups gluten-free flour mixture
  • 3/4 cup of coconut sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 c. Tea xanthan gum
  • 3/4 c. Salt tea
  • Topping – Ganache with dark chocolate

  • 2 cups chopped dark chocolate (1/2 inch pieces)
  • 1 1/2 cups coconut cream (from two 14-ounce cans of high quality coconut milk)
  • Instructions

    1. Place the Medjool dates, coffee and vanilla pitted in a medium bowl.
    2. Let them rest, uncovered, for 30 minutes.
    3. Meanwhile, cover the bottom of two 9-inch cake pans with parchment paper.
    4. Grease the bottoms and sides with canola oil or coconut oil.
    5. Preheat the oven to 350 ° F. Place the rack in the center of the oven.
    6. In large bowl, sift cocoa (to avoid lumps), then add flour, sugar, baking powder, xanthan gum and salt.
    7. Mix well.
    8. Pour the coffee / date mixture into the bowl of a food processor equipped with the steel blade. Treat for 1 minute, then scrape the sides of the bowl.
    9. Process for one minute or until the mixture is completely smooth.
    10. Add the dry ingredients to the bowl and mix until you get a smooth dough.
    11. Do not forget to scratch the sides of the bowl once in a while.
    12. Spread the dough evenly in the cake pans, smoothing the top with a mini offset spatula.
    13. Bake for 30 minutes, until the cakes stand out when you lightly touch them and that a toothpick inserted in the center comes out clean.
    14. Remove and let cool.
    15. Once they are cool, wrap them in plastic until you are ready to glaze and assemble the cake.
    16. The cakes can be prepared a day in advance and refrigerated.
    17. To make the ganache, scrape the thick cream with coconut (not the liquid with coconut milk) of
    18. cans in a medium saucepan – this should be about 11/2 cups.
    19. Reserve the coconut water because you may need it later.
    20. Bring the cream to a boil over medium-high heat.
    21. In a medium bowl, place the chopped chocolate. Pour the hot coconut cream over the chopped chocolate and let stand a few minutes.
    22. Stir well, making sure that it is very smooth, without lumps.
    23. Cool in the refrigerator for 1 to 2 hours, stirring every 30 minutes or so.
    24. You want the ganache to be thick enough to spread on the cake. If it is too thick, place the ganache in the bowl of a stand mixer and beat it with one or two tablespoons of reserved coconut milk. You want a nice spreadable consistency (but you do not want it so thin that it slips off the cake).
    25. Place 1 cake on a tray or stand.
    26. Spread some ganache on the tray or cake rack to keep the cake in place while chilling.
    27. Spread a good amount of ganache on the cake.
    28. Cover with the second cake and cover completely with ganache.
    29. Cool the cake for 2 hours before cutting.
    30. Garnish with fresh seasonal fruits and flowers if you feel like it.
    31. Serve with whipped coconut or dairy cream.

    The cake is well preserved in plastic and is refrigerated for up to 5 days.