Our Valentine's Day Dinner Plan

Butternut squash, mushroom and fontina nachos with crispy sage by How Sweet It Is

While most years Ryan and I have looked at Valentine's Day as another opportunity to get dressed up and spend a night on the town, ever since moving into our new house we have slowly started transitioning into total homebodies. Maybe it's the fact that it's been so cold outside and our fireplaces, cozy blankets, and cuddly pup make our home feel that much more cozy, but to be honest, there's nowhere we would rather be than our little yellow cottage!

So this year for Valentine's Day we will be staying in, opening a bottle of wine from our last trip to Italy, and making dinner together. Thanks to my vegetarian diet plus the fact that our wedding is just a little more than six months away, we have been eating very, very healthy. We decided to ignore the wedding diet for the evening and instead have indulgent night of comfort food. As an afternoon snack we're going to have butternut squash, mushroom and fontina nachos with crispy sage. For dinner, a simple salmon filet roasted with olive oil, sea salt, and pepper, John Legend's famous macaroni and cheese, and roasted carrots and onions with fennel and mint. And last but not least, homemade chocolate cupcakes with sea salt buttercream. A cozy night at home with Ryan, Yoda, and some delicious food? I can't imagine anything better!

Seven Desserts Perfect for Valentine's Day

White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios by Constellation Inspiration

With Valentine's Day being less than two weeks away, it's time you start making your plans. Whether you plan on spending it with your special someone, your gal pals, or simply relaxing at home with your favorite furry friend, there's no excuse not to indulge in a few decadent sweet treats. Last year Ryan planned a romantic date night where we visited all of my favorite spots in the city, but this year I'm leaning towards a quiet evening at home by the fire {and of course, some chocolate and wine}. What are your plans this Valentine's Day?

Recipe :: A Winter Cake

As I mentioned on Monday, Saturday is Ryan's birthday and we are having a big shindig at the house.  While I will probably make cupcakes {people will be stopping in and out all night and I think something bite-sized will be more convenient} I am still contemplating making the adorable little Winter Cake that I made a few weeks ago for my sister's birthday.  I initially saw the recipe on Pinterest {of course}, and thought it was too cute to pass up.  I love how the ladies from freutcake created a tiny winter scene simply out of rosemary, powdered sugar, and white chocolate shavings {genius!}  

Disclaimer: I was out the day of the party and saw the identical cake at my favorite bakery, so instead of making the cake/frosting from scratch I simply used a pre-made cake and decorated it with their instructions.  Hey, like I said before...I'm all about the easy :) Either way, recipe is below!  And be sure to check out freutcake for step-by-step pictures of the decorating process and so much more.

Winter Cake {Recipe via freutcake}

CHOCOLATE CAKE

1/2 cup unsalted butter, softened

1 cup + 3 tbsp all purpose flour

1 1/3 cup dark brown sugar

1 1/2 tsp vanilla extract

2 large eggs

1/2 cup Dutch-processed cocoa powder

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup buttermilk

3 tbsp mayonnaise

Preheat oven to 350 F. Butter and flour two 6” round cake pans.

With a stand mixer or hand mixer, beat butter and sugar together on medium high speed until lightened and fluffy, about 5-7 minutes. Add eggs one at a time until fully incorporated.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Measure out buttermilk and add in vanilla extract. Add a third of the dry ingredients to the butter mixture and mix on low until it just comes together, no more than 30-45 seconds. Add half of the buttermilk, then mix again on low. Continue to alternate the wet and dry ingredients, ending with dry. Gently fold in mayonnaise.

Divide batter evenly (use a scale if you have one) into the two pans and bake for 25 minutes without opening the oven. Rotate pans and continue to bake for another 20-25 minutes.  The cake is done when a skewer come out clean and the cake is barely starting to separate from the sides of the pan.

5. Remove from oven at let cool for 15 minutes, then invert onto cake racks. Once cooled completely, securely wrap each cake in plastic wrap and place in the fridge.

SWISS MERINGUE BUTTERCREAM

5 oz egg whites (about 5 large egg whites)

5 oz sugar (about 3/4 cup)

1 lb butter (4 sticks), room temperature, cut into 1 inch pieces

2 tsp vanilla extract

Fill medium sized saucepan with 2 inches of water and bring to simmer. Fit a glass or metal bowl (not plastic), or the bowl from your stand mixer, over the saucepan so it fits securely to make a double boiler. Add egg whites and sugar to the bowl and whisk constantly until the temperature reaches 140-160 F. If you don’t have a thermometer, make sure the sugar has melted completely by rubbing the mixture between your fingers (it is not hot enough to burn you). Make sure not to let the water boil or it will cook your egg whites.

Remove bowl from saucepan and whip egg white mixture on medium high until it has turned into a thick, glossy meringue the holds stiff peaks. If using a stand mixer, switch to the paddle attachment, turn speed to low and add butter one piece at a time. Continue to add butter about every 20 seconds and mix until smooth. The mixture might look curdled for a while, but just keep mixing until emulsified. Add vanilla.

Tip: Make sure your bowl is clean without a trace of fat so that the meringue can whip up fully. Any residual fat such as butter or oil will prevent the egg whites from whipping up.

ASSEMBLY

2- 6″ round chocolate cakes

1- batch Swiss meringue buttercream frosting

white chocolate bar

sprigs of rosemary and winter savory (optional)

powdered sugar

Trim and discard the domes off the top of each cake with a bread knife. Then, slice each cake half, giving you 4 layers total. Place 1 layer on a cardboard cake board or a cake stand or platter if you do not have one. Add approximately 1/2 – 2/3 cup buttercream and smooth with an offset spatula. Continue with the next 3 cake layers, making sure each layer is as level and even as possible.

Add a thin layer of buttercream to the outside of the cake, called a crumb coat, to seal everything in. Place entire cake in the fridge for approximately 20 minutes or until the buttercream has solidified and makes for a sturdy cake.

Add the remaining buttercream to frost the outside of the cake. To add texture, drag your offset spatula to make a zig zag motion across the cake.

Cut rosemary and savory to varying lengths. These will be your trees so similar heights will look best. Invert sprigs so leaf tips are pointing downwards, then dust with powdered sugar.  Place sprigs onto cake in a cluster to resemble a forest, pressing stem into buttercream to hold it in place.

Using a grater or zester, shave chocolate bar into very fine pieces to resemble snow. Continue until you have about 1/4 cup. Gently sprinkle chocolate shavings onto the cake with a spoon. Store cake in fridge, dusting additional powdered sugar before serving if necessary.

Image via freutcake