PEACH CHARDONNAY GRANITA
- 3/4 cup water
- 3/4 Cup sugar
- mint leaves
- 1 cup peach puree or nectar
- 2 cups Chardonnay
- 3 tablespoons lime juice
With Valentines Day right around the corner this pretty in pink "love potion" cocktail is great to share with your sweetie.
This cocktail may be short on ingredients but definitely isn't short on flavor. Blood oranges are a great bright winter citrus that taste like a cross between oranges and raspberries and the pink color is perfect for Valentines Day.
Add blood orange juice and St. Germain to a cocktail shaker full with ice. Shake until combined and cold and poor into a coupe and top with champagne.
This Skillet Brownie Sundae for Two (or one if you really need your chocolate fix ;) ) has a warm dark chocolate brownie topped with vanilla ice cream and caramel sauce.
These brownies are a great for Valentines Day! Add some heart sprinkles and you have a festive and yummy dessert for you and your Valentine. This recipe makes two skillets ( I used these) but if you would like to share one you can add all of the batter to one skillet. This will result in a thick brownie so, add a few more minutes to the cooking time and then you can enjoy a brownie sundae together :)
Preheat the oven to 350 degrees.
In a small saucepan over low heat, melt the butter and sugar together until the butter is completely melted and the sugar begins to dissolve, about 2 minutes. (do not boil)
Remove from the heat and sit to cool slightly. Meanwhile, in a medium bowl stir together cocoa, flour, baking powder, espresso powder and salt.
Once the butter mixture has cooled, mix in the vanilla and egg until just combined. Then add the mixture to the dry ingredients. Once the batter comes together mix in the chocolate chips. Have fun here, you don't have to stop at chocolate ships. You can add any mix ins you like. Caramel candy pieces, toffee pieces, let your imagination run wild ;)
Divide the batter between two 6 inch small cast iron skillets. Bake for 20 minutes. Then, move to a wire rack to cool.
Once they have cooled for about 5 minutes and are still warm, top with ice cream, caramel sauce (recipe to follow), and flaked sea salt.
In a small sauce pan over medium heat, bring the sugar, water, and corn syrup to a boil. Continue to boil until the sugar reaches a nice caramel color. I like to bring my caramel to a nice dark color almost to the brink of burning. It takes some practice to find the perfect color but is the key to a great flavorful caramel. Immediately remove the sugar from the heat when it reaches that color. Then, add in the cream and butter. This will cause the caramel to vigorously boil so be aware. Stir the caramel until the butter is melted and the cream is incorporated.