Valentine's Day Menu: Appetizer to Dessert!

If your one of those people who either doesn't have the time to search through recipes or simply can't decide on which recipe to make for Valentines Day I've got you covered.  Here is a complete menu from appetizer, to cocktails to main dish and dessert!  If your not a seafood lover simply replace with chicken or sauteed vegetables if you forgo meat or seafood altogether.  

First you need to start out with a cocktail while you prepare your meal....

feel free to have another at dinner :)

(Photo Credit)

Cocktail: Bellini

2 tbl peach puree
Champagne

Drop the peach puree into the bottom of a champagne glass and fill the glass with champagne.




Appetizer: Sausage Stuffed Mushrooms

This is one of our recipes that has been posted in the past but continues to be one of my favorites.  These are a must try!  Click on the link above for the recipe!

(Photo Credit)

Main Dish:  Seafood Fra Diavolo

(Photo Credit)

4 tbl olive oil
6 cloves garlic, diced finely
2 shallots, sliced thin
1 tsp red pepper flakes
3/4 cup white vermouth
1 (28 oz) can petite diced tomatoes
1 tsp salt
12 clams
12 mussels
1/2 lb bay scallops
1/4 lb calamari rings
2 tbl fresh parsley
2 tbl fresh basil
1 lb linguine, cooked according to package instructions

1. In a large pan, saute the garlic, shallots and red pepper flakes in olive oil and season with salt.  
2. After garlic and shallots have become tender, about 4 minutes, add in the clams and mussels and cover.  Cook until the shells have opened discarding any that have remained closed.  Remove from pan and reserve in a dish.
3. Add in the vermouth and allow to bubble for about 1 minute.  Add in the tomatoes and allow to cook 5 minutes.  Add in the shrimp and cook for 1 minute.  Add in the calamari and cook 1 minute longer. 
4. Add the clams and mussels back into the pan and coat everything evenly with the sauce.  Fold in basil and parsley.
5. Meanwhile, cook linguine.  Once cooked, place pasta in large bowl and top with seafood mixture.

*To substitute with chicken use 2 boneless, skinless chicken breasts and pound thin.  You are going to bread the chicken.  Coat with flour, dip in egg wash and coat with Italian seasoned bread crumbs.  Pan fry until both sides are golden and juices run clear.  Cook sauce according to instructions omitting the seafood.

Dessert:  Mini Mocha Lava Cakes

I cannot wait to try these...they look like they are begging to be eaten!  Click on the link above for the recipe!

(Photo Credit)

Lucy~

Fondue Dinner - Appetizer to Dessert!

Fondue is sort of a fancy name for dip.  This Valentines Day create a fancy meal at home with luscious fondue.  It's simple, fun and you'll get to sample lots of different dippers!  You don't have to have a fondue pot, use bowls or small crock pots :)

Appetizer - Pepper Jack Cheese Fondue

credit: http://www.flickr.com/x/t/0095009/photos/coreforce/1952700054/

• 1 cup white wine
• 1/2 lb Gruyere cheese, shredded
• 1/2 lb pepper jack cheese, shredded (if you want to make it not spicy use regular cheddar)
• 2 tbl flour
• 1/4 tsp salt
• 1/4 tsp nutmeg
• dash of paprika
• dippers
• bread cubes, veggies, fruit, pretzels, chips

In a medium size sauce pan bring the wine to a simmer.  Slowly add in half the cheese and allow to melt.  Add in the flour and whisk, finally add in the remaining cheese, salt and nutmeg and stir until melted.  Pour into a bowl, garnish with paprika and cover with plastic wrap until ready to serve.

Dinner -  Garlic Butter Fondue
Serve with anything from beef and shrimp or lobster to chicken.

• 2 cloves garlic, finely diced
• 1 tsp fresh rosemary
• 2 tsp fresh chives
• 1/2 cup butter
• dippers
• beef tips, chicken, lobster, shrimp, shellfish

Place all ingredients in a small sauce pan and melt over low heat.  Allow to simmer on low for 15 minutes so garlic with soften.

Dessert - Chocolate Fondue

credit: http://www.flickr.com/x/t/0099009/photos/misbehave/392304189/

• 3/4 cup milk
• 3/4 cup cream
• 1 tsp vanilla extract
• 2 tbl butter
• 12 oz bittersweet chocolate
• dippers (oh there are so many options)!
• strawberries, cake, cookies, chocolate hunks, dried fruit, nuts, marshmallows

Place all ingredients except the vanilla in a bowl over a double boiler.  Allow the chocolate to melt slowly while stirring.  Once melted turn off the heat and stir in the vanilla.  You may want to serve while still over the double boiler so the chocolate doesn't harden up.

Lucy~

Ice Cream Pie

This may just look like a clump of something, with another clump of something on top- but Do Not let the image fool you! It is my mother-in-law's recipe for Ice Cream Pie, and it is a family favorite that is now spreading throughout my own extended family...It is easy & once you have had it once, you'll want it every time you think of it- I have a problem when it comes to birthdays in my house because my mother-in-law will make 2 pans of this and we typically always have some left over((meaning me eating it for breakfast, snack & dessert ... everyday till it's gone.)) And with the holidays around the corner, well let's just say she usually has one prepared in the freezer, in case we run low on desserts...?!

Here is how it goes:

13 x 9 Pan

Slightly softened Ice Cream, 2 "1/2 Gal" per pan

3 -4 cups Cornflakes

1 Cup flaked Coconut

1 Cup Brown Sugar

1 stick (1/2 cup) of Softened Butter

In the pan, press ice cream down into an even layer.

In a separate large mixing bowl, crush and crumble together the remaining ingredients and then layer the mixture onto the ice cream and press.

Freeze till ready to serve, take out to slightly soften before serving so it is easier to cut.

For a little more of a  fancier display of this delectable dessert, layer in glasses - such as these:

♥, M.L.E.

Caramel Apple Cheesecake Bars

We are huge dessert lovers here at Six in the Suburbs. As if I needed to clarify that...I'm sure you are well aware of our sweet tooth! This dessert creation from Paul Deen is one that will haunt me in my sleep....

What do you get when you mix caramel apples + crumb topping + cheesecake?

Credit: http://www.flickr.com/photos/kimberlykv/4013533080/

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


Oh Paula Deen, why oh why.

~Sizza

Owl Cupcakes

These cupcakes are so adorable and easy to make.  They would make a perfect party dessert...your guests will love them!

credit:  http://www.flickr.com/x/t/0092009/photos/kmo139/5741842124/ 

You'll Need:

• Chocolate cake mix (or this homemade version)
• Chocolate frosting
• Oreo cookies
• M & M's

Bake the cake mix according to package instructions for cupcakes.  Allow to cool completely.  Once cooled, frost the cupcakes with the chocolate frosting.  Separate oreos and place on either side of the cupcake to create the eyes.  Place 2 brown M&M's in the center of the oreos and one yellow M&M between the oreos for the nose.  With a piping bag or a fork place a small amount of frosting above the eyes for the ears and extra on the bottom of the bottom of the cupcake for his beard.  I found it easy to just use the tip of a fork and pull down some frosting to create the beard.   Enjoy!

Lucy~

Oreo Martinis

Sometimes you just want to have a nice cocktail for dessert.....and sometimes you want both and that's ok too!  What better way to satisfy your sweet tooth while having a cocktail than to have an Oreo Martini :)

credit:  http://www.flickr.com/photos/mihoda/303165301/

Ingredients:
Serves 2

• Ice cubes
• 1 1/2 oz vodka
• 1 1/2 oz creme de cacao
• 1 1/2 oz Irish Cream
• 2 Oreos for garnish

Place all ingredients besides Oreos in a shaker and mix well.  Strain into 2 martini glasses and garnish with an Oreo.  Instead of using a whole Oreo for garnish you could instead crush them up garnish the whole rim of the glass with the crushed cookie.  Simply wet the rim of the glass and dip into the crushed cookie.

Lucy~

Carrot Cake Whoopie Pies

Here's a no fail carrot cake recipe that won't have you searching for tons of ingredients.  They are also an easy finger dessert guests can take as they go!

credit: http://www.flickr.com/x/t/0091009/photos/17796522@N08/4042757742/

Ingredients

• 1 box carrot cake mix
• 1 stick butter, softened
• 3 eggs
• 1 carrot, grated
• 1/2 cup raisins
• 1 cup walnuts or pecans

Filling:

• 8 oz cream cheese, softened
• 1 stick butter, softened
• 2 cups confectioners sugar
• 2 tsp vanilla extract
• coconut (optional)
• chopped pecans or walnuts (optional)

Directions

1. Preheat oven to 375 degrees.  In a large bowl, beat the cake mix, butter and eggs until incorporated. Stir in the grated carrot and raisins and refrigerate for 30 minutes.  
2. Line baking sheets with parchment paper and drop batter in 2 tablespoon balls onto sheets.  If you'd like to do mini whoopies just drop by 1 tablespoon instead of 2 (this will double your batch).  Bake 10-12 minutes or until golden brown.  Remove from oven and allow to cool.
3. In a medium sized bowl, beat the cream cheese, butter, confectioners sugar and vanilla until fluffy.  Spread filling onto one half of whoopie pie and sandwich the other half on top.  If desired, roll the exposed edges into shredded coconut or chopped nuts!

Makes 12

Lucy~   

'Easy as it gets' Creme Brulee

Creme Brulee is one of those desserts people tend to stay away from, however this simple recipe may change their fears. It is an amazing go to dessert that can be paired with almost anything and is great year round.

 

Image Credit:  http://www.flickr.com/photos/dinnerseries/6794968920/in/faves-76097205@N05/

Ingredients:

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup light brown sugar (or as needed)

 (Preheat oven to 275 degrees F.)

1. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into 7 ounce sized ramekins/oven proof dish. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for approx. 45 minutes. After 45 minutes, check them every ten minutes. They are done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

2. Refrigerate till chilled.

3. Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch the tops till golden brown with a hand held kitchen torch. Or, if you don't have a torch, you can put them under the broiler for a minute or so.

~MLE

Chip and Dip....with a little surprise!

Thought this was fantastic...courtesy of Family Fun...

How easy is this to create??!!

You need 5 carrots...and some almonds for the finger nails. Cream cheese holds the almonds in place...works with any dip too!! I'm thinking it could work for a dessert too...

:) Maddie

Pecan Pie Cupcakes

These cupcakes are like mini-pecan pies...with lots of caramel goodness. Try these for your Thanksgiving or Holiday dessert this year!

Photo: http://www.flickr.com/photos/jamiesrabbits/6428214495/in/photostream/

You'll Need:

For cupcake part:

1 cup chopped pecans

1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

 

For topping:

1 cup chopped pecans

Melted Caramel (caramel squares work great)

optional: Tiny cookie cutouts for top

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray
4. Fill each 3/4 full.
5. Bake in preheated oven for approx. 18 minutes.
6. Pour teaspoon of melted caramel on top, then sprinkle crushed pecans.
7. Let cool!
8. Serve in cupcake tins.

 

~Sizza

Two Ingredient Pumpkin Bread with Crumble Topping

This is by far the easiest and most delicious pumpkin bread out there!

Photo is Copyright Six in the Suburbs

All you need:

1. Spice Cake Box Mix
2. 1 can Pure Pumpkin (15 oz)

Mix together by hand or on low speed. It will be gooey. Spread into pan.

Bake in loaf pan or muffin tins. Set oven to 350. Loafs take about 35-40 mins, Muffins about 25-30 (but check with knife because every oven varies)

for topping I used

• confectioners glaze (confectioners sugar + tsp vanilla extract + water whisked together)
• crumbled brown sugar

Enjoy!!!! Great idea for Thanksgiving dessert this year.

Sizza

Irish Car Bomb Cupcakes

These cupcakes are a perfect dessert for St. Patrick's Day!  The dark Guinness stout pairs perfectly with the chocolate and adds richness to the cake without being too sweet :)

Credit: http://www.flickr.com/x/t/0091009/photos/tawest64/5593473483/

Makes 24 cupcakes
Ingredients:

• 1 3/4 cup butter
• 3/4 cup unsweetened cocoa
• 1 cup Guinness beer
• 1 tbl vanilla
• 1 3/4 cup sugar
• 2 cups flour
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 1/2 cup sour cream

Chocolate Ganache (Optional)

• 9 oz bittersweet chocolate, chopped
• 1 cup heavy cream

Bailey's Butter cream Frosting

• 1 stick butter
• 4 cups powdered sugar
• 5 tbl Bailey's Irish Cream

1. Preheat oven to 350 degrees and line cupcake tins with liners or grease with butter and dust with cocoa powder.
2. In a large bowl, beat the sugar and butter until creamy.  Slowly add in the eggs, one at a time, the sour cream and the vanilla.  
3. In a medium bowl whisk the cocoa powder, flour, baking soda and salt until combined.  Slowly add i the dry ingredients with the wet while mixing until mixed.  Finally pour in the Guinness beer and mix until batter is smooth.
4. Pour into muffin tins until 2/3 full and bake about 20 minutes or until tooth pic comes out clean.  Allow to cool completely.
5. Meanwhile make the frosting.  In a large bowl, beat the butter until creamy.  Add in the powdered sugar and Irish cream until smooth.  If you choose to top the cupcakes with a a layer of ganache, wait until the cupcakes are cool before making the ganache.  In a double boiler melt the chocolate with the heavy cream.  Dip the cupcakes in the chocolate and allow chocolate to set.  Top with the Bailey's frosting and decorative St. Patrick's day candies.

Homemade Ricotta Cheese

Ricotta cheese is one of the most versatile cheeses, delicious in a savory dish or sweetened in a dessert. Interested in making it on your own? You are going to be surprised at how easy it is!

 

Image Credit: http://www.flickr.com/photos/grongar/5033608294/

Ingredients:

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Directions:

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

~MLE

Pumpkin Pie Crumble Bars

Pumpkin pie crunch....Where texture marries taste...YUM! Hope you're not too pumpkin'd out for this  one. It's a must for thanksgiving dessert sharing!

Photo Credit: Duncan Hines

What you will need:

• 1 can (15.5 oz.) solid pack pumpkin
• 1 can (12 oz.) evaporated milk
• 3 large eggs
• 1½ cups sugar
• 1 Tbsp. pumpkin pie spice
• ½ tsp. salt
• 1 package Duncan Hines® Classic Yellow Cake Mix
• 1 cup butter or margarine, melted
• 1 cup chopped pecans                                                                 

1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
5. Cool completely. To serve, cut into squares. 

Breakfast Strawberry Ice Cream

Ice cream for breakfast....that will get your kids attention, and they won't even know it's good for them!  This is so tasty and just sweet enough that you will even want to serve this for dessert :)  My daughter had this for a snack yesterday and she had fun dolling it up jimmies and a little whip cream....she loved it!

credit:  http://www.flickr.com/photos/jeffreyww/5042573615/

Ingredients:

1/2 cup frozen strawberries
1/2 ripe avocado, removed from the skin and diced
2 tbl plain yogurt
2 tbl honey

Place all ingredients in a blender and blend until thick and smooth.  Add a tablespoon or so of water or apple juice if it is too thick and has trouble blending.

Top with your favorite ice cream toppings if desired!

Lucy~

Butterfly Cupcakes

These are a a great idea for a girl's birthday. . . or for an Easter dessert that the kids can make!

Photo: http://www.flickr.com/photos/reid-bee/3465769065/

You'll Need:
Mini pretzels
Icing / frosting
M+Ms
Red or Black Licorice (strings)
Food coloring (your choice)

Directions:

1. Bake and frost cupcakes.
2. At an angle, add "wings" by sliding the smaller end of the pretzel into the center of the cupcake.
3. Add icing dots to center for butterfly body.
4. Add M+M for head.
5. Cut licorice into 1 inch pieces, and push 2 below head.

Spring is still a couple months away, but these will brighten up any day :)

- Sizza

Lemon Coconut Cream Cake

I was trying to think of an alternative lemon cake recipe for an upcoming birthday, and remembered an episode of Paula Deen's show where she make Lemon Coconut Cake... Here is my adaptation of the delicious dessert.

Photo: http://www.flickr.com/photos/ongline/2299199259/

You'll Need:

1 box (18 1/4 ounces) lemon cake mix
Whole milk, as called for by cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces canned or frozen shredded coconut

For Frosting:

2 large egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup, or 1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
About 1/2 cup shredded sweetened coconut

Directions:

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.

To make the cake: Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.

In a medium bowl, stir together the sour cream, sugar and coconut. Spread between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don’t pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.

On the day you are ready to serve the cake, make the frosting: In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.

This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

This is such a moist, tangy, deliciously coconutty treat.

Enjoy!

Sizza

'Tis the Season for Powdered Doughnut Snowmen

Here's a sneak peak to our holiday dessert ideas...this one is so adorable. Powdered donuts with orange candy noses (using candy corn or orange jelly beans) and frosting eyes/mouth. This no-bake, easy treat will be great for Christmas cookin'.

Photo: http://www.flickr.com/photos/58026849@N03/7194042370/

The weekend after Thanksgiving we'll be showcasing many more creative finds! Make sure to follow us on pinterest, and check back here on the blog for more holiday fun.

:) The Six

Pineapple Lush

Photo credit: Kraft Foods

Have you seen this delicious dessert from Kraft Foods? I'm making it for Easter...hopefully it tastes as good as it looks!! Super easy too!

Ingredients:

1

can (20 oz.) DOLE Crushed Pineapplein Juice, undrained

1

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

cup thawed COOL WHIP Whipped Topping

1

pkg. (10 oz.) round angel food cake, cut into 3 layers

10

small fresh strawberries

Directions:

MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.

STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.

REFRIGERATE 1 hour. Top with berries.

Baked Stuffed Caramel Nut Apples

Why not bake and stuff your apples this year? There is less peeling, and chopping, and more time to spend eating these delicious, hot, creation!

Photo: http://www.flickr.com/photos/quintanaroo/1958774633/

You'll Need:

1 tablespoon sugar
3/4 cup apple cider
1 cup finely chopped walnuts or pecans
Caramel squares for melting
2 tablespoons unsalted butter
4 medium apples (7 to 8 ounces each)


Directions:
(Makes 4 apples)

1. Position rack in center of oven and preheat the oven to 350 degrees.
2. Place the apples on a cutting board. With a sharp knife, carefully cut the top 1/2-inch from each apple.
3. Using an apple corer or a small melon baler, scoop out the stem, core, and seeds from each apple, leaving the bottom intact.
4. Stand the apples in a 9-inch square baking dish, cut side up.
5. Divide the coarsely chopped nuts among the apples, about 2 tablespoons of nuts per apple.
6. Warm caramel squares in microwavable bowl or double boiler.
7. Place 1 1/2 teaspoons of the butter inside each apple, on top of the nut pieces, and then generous spoonful of warm caramel.
8. optional: In a small bowl, whisk together the cider and sugar and pour the cider mixture over and around the apples.This will make apples extra juicy!
9. Using oven mitts or pot holders, place the baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes.
10. Using oven mitts or pot holders, carefully remove the apples from the oven and let sit for 5 minutes.
11. Serve hot or warm, spooning the pan juices over the apples, and add vanilla ice cream if you want!

Enjoy this delicious dessert with your family ;)

Sizza