We kept Valentine’s Day low key this year, content just to be together.
I woke to a cup of coffee in a cheerful mug on the bedside table. I gave myself a little bit of love by going to acupuncture during the day. In the evening, we enjoyed a date night at home. We exchanged thoughtful gifts- vintage ski books for John, delicious soaps and flowers in happy yellow hues for me. Chef Hubby donned his apron and made one of his specialties, a spicy pasta with shrimp, fresh herbs, and a light tomato sauce. I love watching him cook- our styles are so different.
We dusted off a special bottle of wine from the “good” stash downstairs, letting it breathe in our tilted, twirling carafe. Our meal was lit by candles at the dining room table and jazz music was punctuated by our contented sighs- dinner was delectable. For dessert, I threw together the simplest chocolate molten cakes at the last minute- a gooey, rich cake that fell in love with the wine.
We fell asleep with full bellies and a crooked-eared dog on our feet.
The “Day for Love“ was simply full of it.
Chocolate Molten Cakes (via the Pioneer Woman)
- 4 squares baking chocolate
- 1 stick of butter
- 1 cup of powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons of flour
Preheat oven to 425 degrees. Spray four custard cups or ramekins generously with nonstick spray. Microwave chocolate squares and butter for one minute. Whisk together until chocolate has completely melted.
Stir in sugar, then eggs and yolks, then flour.
Divide between cups and bake on a baking sheet for 13 minutes. The center will still be soft. Don’t be tempted to keep them in for just one more minute… they won’t be gooey enough!
Serve with whipped cream (or pistachio gelato and decadent red wine, like we did). Yum!
Hungry for more? Check out the collection of recipes on the FOOD BLISS link.