February is the month where we focus on love. Love of ourselves, love of our partner in life, and love of our friends. It’s also the month of chocolate. Now, who doesn’t love chocolate? Here are 2 recipes from my best selling book,“Love At First Bite”
Raspberry-filled golden butter heart cakes.
Golden Butter Cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Baking Spray
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into your heart pans which have been sprayed with baking spray. Bake at 325° until a toothpick inserted in center comes out clean, 21 minutes. Cool 10 minutes. Invert pan onto a wire rack over waxed paper and hit the hearts with a spoon to loosen the cakes to fall out.
Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan. Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
OR… here’s a HACK: Get a can of raspberry pit filling in your grocery store. ( It’s easier and no one will know!)
I then used a small heart cookie cutter to cut a hole into each cake and fill it with the fruit filling. Then I placed the heart I cut out back inside.
1 can Sweetened Condensed milk (14 ounces)
1 cup milk chocolate melting wafers
1 cup dark chocolate melting wafers
1 teaspoon pure vanilla extract
( you can make your won chocolate, but why when it’s so much easier using melting wafers! You can get them in craft stores or the grocery store )
Line an 8×8 pan with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate wafers on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir in the sweetened condensed milk, to combine. If needed, heat an additional 30 seconds. Stir until the wafers are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (You can place in the refrigerator for 2 hours to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.