Valentine’s Day is the one-day out of the year where you can really express how much you love your sweetheart. And as if Valentine’s Day wasn’t sweet enough, Yellow Dog Café shared two ways to add more sweetness. Surprise your valentine with these delicious treats.
White Chocolate Raspberry Martini
- 1 ½ ounce white chocolate raspberry Godiva vodka
- 1 ½ ounce white chocolate Godiva liqueur
- Splash of Half & Half
Preparation: Add ingredients to a cocktail shaker and fill with ice. Shake with lots of love and strain into a chilled glass. Garnish with a homemade marshmallow blended with raspberry puree and dunked in dark chocolate ganache.
Triple Chocolate Delight
- ½ cup of butter
- 1 cup of sugar
- 1 tsp. of vanilla extract
- 2 eggs
- ½ cup of cocoa
- ½ cup of flour
- ¼ tsp. baking powder
- 1/8 tsp. salt
- ½ cup of chopped walnuts
- Potato chips
- 3 cups of ricotta cheese
- 1 ½ lbs. of cream cheese
- ½ cup powdered sugar
- 12 ozs of white chocolate chips
- 1 cup of sundried cherries
- 1 tsp. of vanilla essence
- 1 tsp. of chocolate essence
Preparation: Preheat oven to 325 degrees. Melt butter. Stir in sugar and vanilla. Add eggs one at a time, beating after each egg. Add cocoa. Beat until well blended. Add flour, baking powder and salt. Beat well. Stir in nuts and pour into greased 9 x 13 pan. Crush potato chips and sprinkle on top of brownie mixture. Bake at 325 degrees for 10 to 12 minutes until done.
Whip together three cups of ricotta cheese and 1 ½ lbs. of cream cheese and ½ cup of powdered sugar. Fold into cheese mixture: 12 ounces of white chocolate chips, 1 cup of sundried cherries, 1 tsp. of vanilla essence and 1 tsp. of chocolate essence. Spread on top of baked brownie. Chill and cut into squares with hot, wet knife.
Preparation for ganache: Melt 1 cup of butter and add two cups of chocolate chips. Stir until smooth and set in a warm place to spoon over Triple Chocolate Delight before serving.
This recipe is a sneak peek of Yellow Dog Café’s newest cookbook due to hit shelves in late 2015.
This article appears in the February 2015 issue of SpaceCoast Living.
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