Valentine's Treats for the Sweet

GourmetGiftBaskets.com has just released a few new items that should appeal to Valentines all over the country. 

Here are just a few of the brand new offerings for your sweetie!

Sweets For My Valentine, $29.99, (SKU 4581) – For the gift-giver on a budget or the gift receiver that loves all things sweet, this new tower hits the bullseye with cupids everywhere. 

It includes Pink Cotton Candy Popcorn. I mean, how much better could this be? 

Valentine’s Day Chocolate Popcorn Tin, $54.99, (SKU 7254A) – This is the most decadent popcorn offering this year for Valentine’s Day – 2 gallons of gourmet greatness. 

It features three popular flavors: Mint Cookie Mayhem, Peanut Butter Cup and Cookies & Crème. Tastebuds everywhere will fall in love with this combo. 

 

Beer My Valentine Six-Beer Bucket, $69.99, (SKU 4500V) – Finally, a Valentine’s Gift nearly every guy would love.

 This bucket is replete with savory snacks and Salt & Cracked Pepper Popcorn, Honey Mustard popcorn, roasted peanuts, and even beef jerky! Plus it has some great beers including Smuttynose Old Brown Dog, Sam Adams Boston Lager, and Grey Lady Ale.

Call today and get these great treats for your valentine!

Celebrate National Pumpkin Day with Tropical Smoothie Cafe's New Fall Flavors

National Pumpkin Day is October 26, but I couldn't wait until then to get my hands on some pumpkin-themed items this Fall. The best place to start- Tropical Smoothie Cafe!

Their new Pumpkin Pie Smoothie is fantastic- feels just like Fall. My first sip was of a slightly spicy, cinnamony goodness! 

Made with real pumpkin, Ghirardelli® white chocolate, cinnamon and non-fat yogurt, this smoothie instantly transformed my afternoon to a cool, breezy autumn getaway! I really loved this smoothie, and it tastes just like pumpkin pie in a glass.

Tropical Smoothie Cafe's other Fall flavor is the Salted Caramel. This sweet, caramel smoothie took the stress out of my afternoon, and I kicked back and enjoyed the roasted banana, Ghirardelli® sea salt caramel, dates, non-fat yogurt and cinnamon.

Get yourself to Tropical Smoothie Cafe- these flavors are only around while the leaves are falling!

The Melting Pot Just Started Their Restaurant Week Special Menu and You'd be Crazy to Miss These Fondues

The Melting Pot just started their 12-day restaurant week special -for only $35 per person! It’s running January 14th-19th & 21st-26^th, and let me tell you, you don’t want to miss this delicious event. 

There’s the 4 Course Experience with 3 different entree fondues to choose from, a new cheese fondue, a fresh salad and then to finish, chocolate fondues.

Sometimes when Steve and I go, I don’t order off the special restaurant week menu and opt for my menu favorites, but not this time. 

We ordered the whole lineup and it truly was the best MP fondues we have had!

These are the options and we started with …

We began with wine, a velvety Sav Blanc, which went well with the Pesto Walnut Swiss Cheese Fondue. It had creamy fontina, raclette, Gruyere and Parmesan cheeses swirled with white wine, garlic, fresh pesto and cracked black pepper, then topped off with chopped walnuts. 

I wasn’t sure how I’d feel about this, and Steve and I ate every bite- it was divine. The pesto gave it just enough of a kick, and the pepper and garlic blended well with the various cheeses. 

The walnuts added perfect crunch with the dippers of apples, pretzel bread and grapes, and our server, Bobby Joe, brought out a sublime balsamic to dot the top of the cheesy morsels, and that was the perfect complement to each bite.

The second course freshened our palates with a Pear and Arugula salad. Fresh arugula greens tossed with our homemade champagne vinaigrette, sliced pears, Gorgonzola cheese, honey roasted almonds and dried cranberries.

All entrees are served with fresh vegetables and a variety of unique dipping sauces as well as our court bouillon cooking style, which is what we got. 

More cooking style options are available for additional charge, and vegetarian and gluten free alternatives available upon request.

 Each guest can choose one of the following:

The Wayne: Jalapeno filet mignon, chicken & vegetable potstickers, herb coated chicken breast & pacific white shrimp.

The King of Prussia: Cold water lobster tail, filet mignon & sriracha lime shrimp- this! this! this! and some chicken too.

The Audubon: Herb-coated chicken breast, pacific white shrimp, atlantic salmon & sesame wasabi-coated ahi tuna.

The Fourth Course- dessert of course! We got two fondues for dessert, I enjoyed the flaming turle with a bit of sea salt and caramelized nuts and flambeed, and Steve enjoyed the Cookie butter crunch chocolate fondue- which was a dream! 

Silky, smooth white chocolate blended with sweet and creamy cookie butter, honey roasted almonds and a hint of caramel. it was gingerbready and smooth, and went perfect with our Melting Pot coffees ( always so great!).

All too soon, it was over. Truly a fabulous meal and you should get here too for the Restaurant Week specials. 

$35.00 per person

*tax, drinks and gratuity not included. Coupons and other discounts are not valid with this menu special with the exception of chocolate covered strawberry coupons.

610-265-7195

The Melting Pot is located at 150 allendale rd ste 2100

king of prussia, pennsylvania.

 get directions

Hours of operation

Monday-thursday: 4:30pm-10:00pm
friday: 4:30pm-11:00pm
saturday: 3:30pm-11:00pm
sunday: 3:30pm-9:00pm

Pictures by Stephen Trimble.

Special Thanks to the King of Prussia Melting Pot manager and team!

Chocolate Granita, Perfect for the Holidays, by American Heritage Chocolate

With AMERICAN HERITAGE® Chocolate, individuals have a culinary partner for making new stories of their own - from creating to entertaining to educating. Try this for the holidays. 

Chocolate Granita

Give this icy refresher a try: Chocolate Granita, a chocolate treat served in Italy. 

Grazie Così Buono

Active Time: 20 minutes

Time to Freeze: additional 3 to 4 hours

Serves: 6

Ingredients

1 C brewed coffee (regular or decaffeinated)

1 C water

½ C sugar

1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)

Directions

1.     In a medium saucepan over medium heat, combine the coffee, water, and sugar. 

Bring to a simmer. Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.

2.     Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer. After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours.  Once the entire granita has reached this consistency, it is ready to serve. 

Celebrate Chocolate's Global Influence with American Heritage Chocolate

AMERICAN HERITAGE® Chocolate is unique because it taps into the stories of our collective past - from chocolate’s Mesoamerican roots, dating back over 3500 years, to its place in the lives of European and Colonial American families. And…its history is surprising. For instance, a lesser known fact is that chocolate was a drink for thousands of years, only becoming a confection in the mid-19^th century.

Additionally, while its rich history gives us context for chocolate’s intriguing global story, AMERICAN HERITAGE® Chocolate, with its historic pedigree and variety of product formats, provides an inspiring, versatile way to make, bake, test, explore, play, share and show love. 

Chocolate Cardamom Poke Cake

Yield: 12 Servings

Active Time: 30 minutes

Additional Time to Set: 3 hours

Ingredients

For the Cardamom Cake:

3 cups all-purpose flour

1 3/4 C sugar

1 1/2 tsp. baking powder

1 Tbsp. cardamom

3/4 tsp. salt

4 large eggs

3/4 C butter, melted

1 cup whole milk

1 Tbsp. vanilla extract

For the Chocolate Pudding:

2 1/4 C whole milk, divided

1 ½ Tbsp. cornstarch

1/2 C sugar

Pinch of salt

1 egg

2 egg yolks

1 cup AHC chocolate drink mix

2 Tbsp. unsalted butter, at room temperature 

Directions

For the Cardamom Cake:

1.     Pre-heat oven to 350F, and grease a 9 x 12 inch glass or metal baking pan.

2.     In the bowl of a standing mixer fitted with a paddle attachment, or in a large bowl, if using a hand mixer, combine the flour, sugar, baking powder, cardamom, and salt. Add the remaining ingredients, and beat on medium speed until combined, about two minutes.

3.     Pour the batter into the prepared pan, and bake in the pre-heated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. While the cake bakes, make the chocolate pudding.

Directions

For the Chocolate Pudding:

1.     In a small bowl, whisk the cornstarch with 1/4 cup of milk, until smooth. Set aside.

2.     In a medium saucepan, over medium-high heat, combine the remaining milk with the sugar and salt. Whisk until the mixture reaches a boil, then pour the cornstarch mixture into the pot, whisking constantly. Allow the mixture to reach a boil, then reduce heat to medium-low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes. 

3.     In a medium bowl, whisk the whole egg with the egg yolks. Temper the eggs by gradually whisking about 1 cup of the hot pudding into the eggs until thoroughly incorporated, then scrape this mixture back into the saucepan. Cook the pudding over medium heat, whisking constantly, until it just comes to boil, about 1 minute.

4.     Add the chocolate and butter and whisk until melted, and the pudding is smooth, about 1 minute. Remove from heat and set aside until the cake has finished.

5.     Once the cake is baked, use the handle of a wooden spoon to poke holes over every ½ inch of the cake, poking only about half-way down the cake. Pour the still warm pudding evenly over the cake. Cover, and place in the refrigerator to set, about 2 hours, before serving. Poke cake will last, refrigerated, 4 days.

Chocolate + Tahini Ice Box Pie

AMERICAN HERITAGE® Chocolate has a unique place in the history of MARS, Inc. and in the hearts and minds of people all over America who appreciate an artisanal, authentic approach to making and celebrating chocolate.

The brand’s unique flavor profile makes it a joy to explore new ideas! Like the complexity of a fine wine, a bite of AMERICAN HERITAGE® Chocolate reveals layers of taste. That should be no surprise. The mildly spicy and slightly sweet recipe is flavored with a blend of 11 spices and ingredients available during the 18^th century that range from the heat of chili peppers, to the warmth of vanilla, to the freshness of orange peel.

Chocolate’s global story finds a natural home in America.  One nation of many, with a history of welcoming peoples from across the world, America truly is an international melting pot. Celebrating a cross section of generations and cultures, from Hispanics, Native Americans, Japanese Americans, African Americans, Jewish Americans and European Americans, among others, all peoples/cultures have a Chocolate Story, whether it is 3,500 years old or 200 years old.

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try our international recipes and experiment with exciting new ways to share love.

Chocolate + Tahini Ice Box Pie

Yield: 8 servings

Active TIme: 30 minutes

Addition Time to Freeze: 3 hours

Ingredients

For Chocolate Sauce:

3/4 C cream

2 Tbsp. sugar

2 Tbsp. unsalted butter

2 blocks (6 oz) AHC chocolate, chopped (or ¾ C drink mix)

1 tsp vanilla extract

For No-Bake Graham Cracker Crust:

9 whole graham crackers

7 Tbsp. unsalted butter, melted

¼ C packed brown sugar

Pinch of salt 

For Tahini Ice Cream:

Two pints Vanilla ice cream, softened out of freezer for 30 minutes 

3 Tbsp. tahini

Directions

For Chocolate Sauce:

1.     In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside.

For No-Bake Graham Cracker Crust:

2.     In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.

3.     Press the graham mixture into a 9-inch pie plate and set aside.

For Tahini Ice Cream:

1.         In a large bowl, mix the softened ice cream with the tahini.

2.        In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.

3.         When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.

 ENJOY!

Cake Decorating for the Master and Beginner

Janice Murfitt, food stylist, author of over 20 cookbooks, and celebrated cake decorator, is sharing her delectable dessert techniques and recipes in the new book All-in-One Guide to Cake Decorating: Over 100 Step-by-Step Cake Decorating Techniques and Recipes. 

Not only is this guide quintessential for aspiring sugarcrafters, it's also lauded by Publisher's Weekly as a "must have for anyone with the slightest interest in cake decorating." It's an amazing book, with fabulous tips, amazing pictures, and smart advice. 

All-in-One Guide to Cake Decorating covers the most popular methods of icing and decoration, including buttercream, sugarpaste, chocolate, marzipan and flower paste. The book offers a delicious array of fantastic to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.

Janice Murfitt is a highly qualified cake decorator, cookery writer and editor, food journalist, and home economist who specializes in cake making and decorating. She has written over 20 cookbooks and her work has been featured in many leading magazines. Learn more at www.janicemurfitt.com.