By early January, all your favorite merchants roll out ads to pressure you into a buying a pricey present to give your sweetie on Valentine’s Day. Give me a break.
For the longest time, I grudgingly acknowledged the date with a card for whoever my significant other was at the time, feeling manipulated by what felt like a contrived event.
I mellowed with time. In fact, I came to welcome the opportunity to put a thaw in the mid-February chill with treats not only for my loved one but co-workers and neighbors as well. My love of cooking helped melt my bah-humbug attitude.
I spoke with my friend and Atlanta Journal-Constitution food writer C.W. Cameron for her tastiest Valentine's Day favorites, and she pointed me toward three sumptuous recipes from Chrysta Poulos, a creative director ofpastry for local restaurants such as King+Duke, The Optimist, St. Cecelia and 246.
This trio of homemade goodies, including brownies and truffles, allows you to create and share a Valentine’s Day gift from the heart, as opposed to a store. (Where dark chocolate is specified, Poulos prefers Valrhona 64 percent dark chocolate pistoles.)
Red Velvet Cheesecake Brownies
3 1/2 cups dark chocolate (about 1 1/4 pounds)
1/2 pound unsalted butter
2 1/2 cups plus 1/3 cup granulated sugar, divided
1/2 cup lightly packed light brown sugar
9 eggs, divided
3 tablespoons red food coloring (one 1-ounce bottle)
1 tablespoon plus 1/2 teaspoon vanilla, divided
1 1/2 cups all-purpose flour
1 teaspoon plus 1/4 teaspoon salt, divided
1/2 cup cream cheese, room temperature
1/2 cup mascarpone, room temperature
Sparkling sugar, sprinkles, edible glitter, if desired, for rolling truffles
Graham cracker crumbs, for garnish, if desired
Preheat oven to 325 degrees. Lightly spray a rimmed 12 1/2-inch-by-17-inch baking sheet. Line with parchment paper and spray again.
In a large microwave-proof bowl, melt chocolate and butter. Allow to cool to room temperature.
In the bowl of a stand mixer fitted with paddle attachment, combine cooled chocolate-butter mixture with 2 1/2 cups granulated sugar and brown sugar and beat until combined. With machine running, add 8 eggs, one at a time. Add food coloring and 1 tablespoon vanilla. Add flour and 1 teaspoon salt, and beat until just combined. Pour two-thirds to three-quarters of batter into prepared baking sheet and spread with offset spatula to make an even layer. Move the remaining batter to a bowl and set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and mascarpone until smooth. Slowly add remaining 1/3 cup granulated sugar. Then beat in remaining egg, remaining 1/2 teaspoon vanilla and remaining 1/4 teaspoon salt. Spread cheese mixture evenly over brownie batter in prepared baking sheet.
Drop remaining brownie batter in dollops across cheese mixture. Use a butter knife to drag the two mixtures together to create a swirl pattern. Bake 35 minutes or until brownie is just set. A toothpick inserted in the center should come out mostly clean. Do not overbake. Let cool completely. May be made up to 1 day ahead before cutting.
Dip a heart-shaped cutter into hot water and cut out brownies. Dip cutter into hot water between cutting each brownie for clean edges. Garnish heart-shaped brownies with graham cracker crumbs, if desired. Make truffles by rolling remaining brownie scraps into 1-inch balls and rolling in colored sugar or sprinkles. Makes: 24 2 1/2-inch hearts and 50 1-inch truffles.
Passion Fruit Brownies
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
10 tablespoons unsalted butter, melted and slightly cooled
3 eggs
1/2 teaspoon vanilla extract
7 tablespoons passion fruit juice, divided
1 cup powdered sugar
Sparkling sugar, sprinkles, edible glitter, if desired, for rolling truffles
Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch baking dish. Line with parchment paper and spray again.
In a large bowl, whisk together flour, sugar and salt.
In a small bowl, whisk together condensed milk, melted butter, eggs, vanilla and 4 tablespoons passion fruit nectar. Pour butter mixture into flour mixture and whisk to combine. Spread batter in prepared baking dish and bake 30 minutes or until set and top has just turned golden brown. A toothpick inserted in the center should come out mostly clean. Do not overbake. Let cool completely on a wire rack.
In a small bowl, combine powdered sugar and remaining 3 tablespoons passion fruit juice. Pour over brownies and allow to cool and set completely before cutting. May be made up to 1 day ahead before cutting.
Dip a heart-shaped cutter into hot water and cut out brownies. Dip cutter into hot water between cutting each brownie for clean edges. If desired, make truffles by rolling remaining brownie scraps into 1-inch balls and rolling in colored sugar or sprinkles. Makes: 18 2-inch hearts and 20 1-inch truffles.
Brownie Truffles
1 1/2 cups dark chocolate (about 9 ounces)
1/4 pound unsalted butter
3 tablespoons plus 1 teaspoon cocoa powder
1 cup granulated sugar
1/4 cup lightly packed dark brown sugar
3 eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
Sparkling sugar, sprinkles, edible glitter, if desired, for rolling truffles
Preheat oven to 350 degrees. Lightly spray an 8-by-8-inch square baking dish. Line with parchment paper and spray again.
In a large microwave-proof bowl, melt chocolate and butter. Whisk in cocoa.
In a medium bowl, whisk together granulated sugar, dark brown sugar, eggs, vanilla and salt. Pour sugar mixture into chocolate mixture and whisk to combine. Stir in flour and beat until just combined. Pour batter into prepared baking dish and bake, rotating pan half way through, for 30 minutes or until a toothpick inserted in the center comes out mostly clean. Do not overbake. Let cool completely on a wire rack. May be made up to 1 day ahead before cutting.
Cut brownies into small squares and roll each square in palm of hands to make balls. Roll balls in sparkling sugar or other garnish of your choosing. Makes: 48 truffles
Insider tips
Wait until the brownies are completely cool before cutting. For best results, bake them the day before and cut after they’ve rested for 24 hours.
When cutting brownies, clean your cutter with hot water between pieces to get the best-looking results.
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