I recruited the help of my amazing daughters, too, which made it a family affair! Allie designed some cute Je t'aime designs and wrote on cute wooden hearts for me and also wrote Je t'aime on some cupcake toppers. Abby and Mandi made red velvet cupcakes, Hailey dipped strawberries and photographed for me. Then we all enjoyed the buffet afterwards!!! I couldn't have done it in such a short amount of time without the help of the girls and their sweet friends!
Happy Valentines Day! Je t'aime!!!
Classic Philadelphia Cheesecake with Raspberry Sauce
"Philadelphia Classic Cheesecake"
3 Tbsp sugar
1/3 cup butter butter
4 pkgs (8 oz) each Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp vanilla
Heat oven to 325
Mix graham crumbs, 3 Tbsp sugar and butter: press onto bottom of 9 inch springform pan
Mix graham crumbs, 3 Tbsp sugar and butter: press onto bottom of 9 inch springform pan ( I used 6 small heart shaped springform pans and divided graham cracker crust between them)
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs 1 at a time, mixing on low speed ater each just until blended. Pour over crust.
Bake 55 minutes or until center is almost set. (I did 40-45 min for these smaller cheesecakes)
2 pints raspberries,
1/4 cup sugar
1 Tbsp Lemon juice
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from heat.
Make sure the raspberries and the cheesecake are cooled off before you add them.
Aren't these so fun! It tasted delicious!
Dark Chocolate Creme Brulee
This is a recipe Allie had found on epicurious a few years ago and I think it tastes delicious!
2 cups whipping cream
2 cups half and half
8 oz semisweet chocolate finely chopped
8 large egg yolks
1/3 cup plus 8 Tbsp sugar
Preheat oven to 300. Bring cream and half and half to a boil in heavy large saucepan. Reduce heat o low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk into hot chocolate mixture.
3/4 tsp vanilla
1/8 tsp salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 Tbsp lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration
Preheat oven to 375 degrees. Butter and flour 12 inch madeleine molds: set aside.
Melt 1/4 cup butter and let cool at room temperature. In a small bowl, beat eggs, vanilla and salt at high speed until light
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into better. spoon batter into molds; it will mound slightly above tops.
Bake 14-17 minutes or until cakes are golden and the tops spring back when gently presed with your fingertip.
Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
Servings: Makes 4
- ¼ cup (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 2 tablespoons whole grain mustard
- ½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
- Kosher salt
- 8 slices ½”-thick country-style bread
- 6 oz. ham, preferably Paris ham (about 8 slices)
- 3 oz. Gruyère, grated (about 1½ cups)
- 1 teaspoon herbes de Provence
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
Do Ahead: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
Do Ahead: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.These are seriously delicious!