Whether you're spending valentine's day this year with a loved one, or planning on curling up on the couch with a box of chocolates to watch some chick flicks, (cue The Notebook please!) we’ve got a great recipe for you to indulge in this v-day.
We’re totally in love (hey, it’s Valentine’s day afterall!) with these Marbled Red Velvet Cheesecake Brownies from the Novice Chef
Here’s what you’ll need:
Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.
Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.
Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.
Bake for 30 minutes, rotating halfway through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!
One of our very own Totties happens to be thebomb.com in the kitchen and she is sharing her must-eat, guilt-free, dairy-free crepes.
What you'll need?
Some extras if you want to get fancy:
Maple Syrup (you'll want that)
Blueberries (if you want some fresh bursts of goodness and some antioxidants)
Mix all those 3 ingredients together, let the batter rest for an hour in your fridge covered.
Once rested, grease up a skillet with a few drops of coconut oil (or grape seed oil, wtv).
Once your pan/ skillet is ready to go, whip out your ladle and place a scoop of batter onto the skillet. Make sure the batter is spread evenly.
The cooking time on each side should be around 30 seconds, you will know to flip it when the batter is no longer sticking to the pan, so giggle that pan girl!
Plate these bad boys, drizzle (or drench) some maple syrup, top with some blueberries and some crushed walnuts. BAMN! Perfection.
Check out our homegirl Andra's amazing recipes @lunchdesk
There is no question , we love us some starbs. But there are those days where you cannot find a valid reason to leave the house. Even for coffee.
But it’s #PSL season you say? Have no fear , we have searched for the best recipe so you can make it from the comfort of your own hibernation cocoon. And it’s easy-peasy thanks to Kitchn.com delicious recipe.
P.S.L - Known world wide as the abbreviation for Pumpkin Spice Late (Totties know)
Makes 2 drinks
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form
Listen up ladies.
We found us the best marshmallow recipe you ever did taste.
We won’t lie. They are fluffy beyond belief and they lasted about 67 seconds before there were none left (We made 2 batches)
Those puppies didn’t stand a chance with us Tottie troopers.
WHAT YOU NEED
2 tbsp. of powdered gelatin
1 cup cold water, divided
2 cups granulated sugar
¼ tsp. salt
2 tsp. vanilla extract
WHAT YOU NEED TO DO
1. In a small bowl, combine the gelatin and half of the water.
2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar.
3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.
4. Add in gelatin and bring the mixture to a boil over a medium high heat, then removing it from the burner.
5. Add in the salt and vanilla extract.
6. Transfer the mixture to a stand mixer and whisk it on low for 1-2 minutes. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.
7. Once the steam from the mixing bowl has subsided a bit, turn the speed up to full. Do this for about 10 minutes, or until the mixture has doubled in size. Once it is thick and creamy, you are done.
8. Pour the mixture into a non-stick 9x12 pan and let cool. Once cooled, cut the marshmallows into squares and dust with powdered sugar.
9. Drop those yummies into your favorite hot cocoa or eat them solo.