Wednesday, February 11, 2015

FABBY: Romantic Valentine's for Two

Hello sweet friends!

   I baked a heart "Chocolate Chip Cake" for mother who will come to have lunch with us and than I will freeze the rest for next Saturday, Valentine's Day to enjoy with Alejandro, my sweet Mr. Living.

The Pink Valentine's was used up with friends already.

I used a stack of place mats, chargers and dishes, with pops of red to go with the Valentine's Season.


Romantic Valentine's Table for Two, 2015

My red Valentine's for two is a bit more masculine this opposed to the Pink one I did last week for friends.

I baked the 'Chocolate Chip Cake' way before Saturday because mother will come for lunch tomorrow and I will share it with her, than I'm freezing the rest for the two of us on Saturday evening.

The restaurants are usually packed to the ceiling with people and we don't enjoy going out to these places on Valentine's evening.

A pair of vintage French dog figurines.

I will be making a Cocotte as an entrée in the cute bowls.
Main dish will be 'Beef Stroganoff' with wild rice and salad.

For the dessert we'll have a piece of 'Heart-Chocolate Chip
Cake' with 'Chinese Jasmine tea and little chocolates.'

We'll also have Champagne to cheer for us and our family.

We will also be having an Anniversary of 40 years of happiness this February 25th.

Quite an Anniversary, ha!

Each place setting is composed of a gold placemat, a surfside charger, white Noritake with gold dinner plate, red salad and saucer from Corona-Colombia  and a small cocotte bowl.

The white doggies are vintage French and they are a couple.

A bleeding heart?...NOT at all, lol!

If anyone wishes, the recipe is at the end of this post.

All set for our Jasmine tea.

I couldn't help it and I cut two pieces for tea time today for hubby and me and it was yummy...really!

"Our Romantic Valentine's table for Two. 2015"

You know I'm always so thankful when you come to visit, as you leave me such sweet and kind comments, that you make my day...every time!

Thanking the lovely hostesses for having me at their great parties.

A special thanks to the supportive and generous hostesses that feature me at their special parties, such as:

Mary for "Masterpiece Monday"
Maria Elena for "Tuesdays at our Home"



10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
  • 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 large egg yolks, at room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 4 oz. very finely chopped semisweet chocolate or 2/3 cup mini semisweet chocolate chips
  • 1-1/2 tsp. pure vanilla extract
  • Confectioner's sugar and lemon juice for the icing  (optional)   

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, (in this case I used a heart shaped pan)dust the pan with flour, and tap out the excess.
    In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
    In the bowl of a stand mixer, or Kitchen Aid, fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
    On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
    With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.
    Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

    Fold in the chopped chocolate or chocolate chips.
    Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air.

     Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
    Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely.
    If desired, sprinkle the cake with confectioners’ sugar before serving...or:

    I always love a 'lemon icing' with confectioner's sugar and some lemon juice. (optional)

    I will be partying at:

    Tablescape Thursday
    Tasty Tuesdays
    Before & After Wednesday
    Share Your Cup Thursday
    Home & Garden Thursday
    It's a Party
    Creative Ways Link Party
    Thursday Favorite Things Blog Hop
    Simple and Sweet Fridays
    Foodie Friday

    Home Sweet Home
    Home Matters Link Party
    Food and Crafts-Friday Frenzy
    Saturday Sparks Link Party
    The Chain Linky CLIMB Party
    The Bouquet of Talent Linky Party
    Create with Joy
    Creative Blog Hop