Valentine’s Day Recipes to Charm Your Sweetheart
These recipes from Nielsen-Massey are too delicious not to share. For the Decadent Chocolate Pudding be sure to use only the best semi-sweet chocolate you can find.
May love find you and light your path!
Decadent Chocolate Pudding
(Serves 5) – Yields about 2 ½ cups
Ingredients:
2 tablespoons cornstarch
2 cups whole milk
4 egg yolks
½ cup of powdered sugar
8 oz. semi-sweet chocolate, melted
1 ½ teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
½ teaspoon Nielsen-Massey Pure Coffee Extract
In a heavy saucepan, combine the cornstarch and milk. Bring to a boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In a small bowl, beat the egg yolks with powdered sugar until they are pale yellow and have thickened. Gradually pour into the cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let it simmer or boil. Remove from heat and then add melted chocolate, vanilla, chocolate and coffee extracts.
Pour into individual serving bowls or ramekins. Chill 3-4 hours until set. Serve with Espresso Whipped Cream.
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Espresso Whipped Cream
(Yield about 1 cup)
Ingredients:
1 cup heavy whipping cream
2 teaspoons sugar
1 teaspoon Nielsen-Massey Pure Coffee Extract
In a chilled bowl, combine all ingredients and whip with an electric mixer until fluffy. Serve with Decadent Chocolate Pudding.
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Rose Water Scented Sugar Cookie Hearts
(Makes about 3 Dozen)
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (purchase or process granulated sugar for 20 seconds in a food processor)
2 tablespoons heavy whipping cream
3¼ teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Rose Water
2 eggs
¼ cup confectioners’ sugar (for dusting work surface)
¼ cup all-purpose flour (for dusting work surface)
Position oven rack in the center of oven and preheat to 350 degrees.
Line two large, heavy light-colored baking sheets with parchment paper; set aside.
In a medium bowl, whisk flour, baking powder and salt until blended; set aside.
In a large mixing bowl, add butter, sugar, cream, vanilla extract and rose water; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.
Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.
In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about ⅛-inch thickness. Use cookie cutters to cut heart shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.
For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.
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Rose Glaze and Rose Piping Icing
Ingredients:
1¼ cups confectioners’ sugar
1 tablespoon meringue powder
2 tablespoons water
¼ teaspoon Nielsen-Massey Rose Water (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
variety gel food colors
In a small bowl, whisk together sugar and meringue powder. Add water and rose water, stir until smooth.
Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached.
Divide icing into small bowls; add desired gel colors.
Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.
