Be Mine


02-08-2015 Wrap me in Chocolove Caramels

Dear Valentine:

The lore of February 14th, a day for lovers, includes a tale of a mischievous, youthful deity.  He oversees romance and has the power to invoke a lustful appetite.  This legend is mirrored in both Greek and Indian cultures.  In Greek mythology, the deity is known as Cupid.  The god of desire, affection and physical love.  He’s Aphrodite’s son.  He strikes his suspects with love arrows causing them to become uncontrollably in love.  His story is one of love and souls coming together to create pleasure.  However, Cupid has two kinds of arrows, a gold-tipped one that inflames love and a lead-tipped arrow that fills the target with hatred.  In India,  the deity is named Kama.  Kama’s bow is made out of a sugarcane stalk and is strung by a line of bees.  He has five special flower arrows, that have stimulating, aphrodisiac qualities, like jasmine blossoms for example, that cause his targets to be ‘lovestruck’.  The effects vary depending on where he strikes.  If he aims at your heart, you’ll experience the initial excitement of attraction.  As he  is carried off in a chariot drawn by love birds, it is said that any place Kama strikes, you’ll be slayed with love.

I’m aiming to melt your hearts too.  My “Be Mine” Valentine is a handcrafted valentine heart box filled with Cupid-inspired homemade treats that will awaken sweet lovemaking for all who partake.  I have twelve on my list.  Surrender to the irresistible principle of pleasure and subscribe to ‘cafelamour.me’ today.

Delightfully yours,

Honey L’Amour

Valentine Contents:

  • Hey Pumpkin Caramels
  • Pretty Little Sweets
  • Wrap Me in Chocolove Caramels

RECIPES

02-08-2015 Wrap me in Chocolove Caramels

WRAP ME IN YOUR CHOCOLOVE CARAMELS

Chocolate is the queen of aphrodisiacs.  The complexity of her compounds are so intricately designed to stimulate euphoric feelings that she melts in your mouth at the temperature of a kiss.  Make out with these chocolate covered caramels lingering in the lovejoy this creamy bonbon gives.  Makes 28 one-inch caramels

 

 

INGREDIENTS
¾ cup heavy cream
½ cup milk, plus 2 tablespoons
1 cup sugar
½ cup brown sugar, plus 2 tablespoons
1 teaspoon sea salt
1 tablespoon unsalted butter
1 ½ tablespoon water
¼ cup corn syrup
1 cup 56% dark chocolate, melted ♥♥

Recipe adapted from Food52.com/Chocolate-Covered Lavender Caramels by Em Hassan

  •  Line and butter 6- by 6-inch square baking and set aside.
  •  Clip a candy thermometer to the saucepan. Add cream, milk, brown sugar, salt, butter, syrup, and water and bring to a simmer over medium-low heat.
  • With a wooden spoon, stir clockwise constantly until the caramel reaches 246° F (about 25 minutes).
  • Remove from the heat and pour into lined dish. Tap the pan to help smooth the top, set aside to cool for 15 minutes, and then place in the fridge overnight.
  • Immerse your cutter or knife in boiling water to make cutting easier. Cut the caramels.
  • Place melted chocolate in a glass and drop the caramels in the chocolate to coat. Gently pick up the caramels with a fork, sprinkle with lavender, and place on parchment to cool.
  • Store in an airtight container for up to 10 days

02-08-2015 Hey Pumpkin Caramels

HEY PUMPKIN

Turning into a pumpkin after midnight is not such a bad thing after all.  Pumpkin has been found to increase penile blood flow by 40%.  This bonbon of seduction lays it on thick, it is made with pumpkin puree, pumpkin spice and pumpkin seeds.  Never doubt your fairy god mother.    

INGREDIENTS
2/3 cup unsalted pumpkin seeds ♥♥
1 ½ cups heavy cream
2/3 cup pumpkin puree ♥♥
1 teaspoon pumpkin spice ♥♥
2 cups white sugar
½ cup corn syrup
1/3 cup maple syrup
¼ cup water
4 tablespoons unsalted butter, diced
1 teaspoon lemon juice
¾ teaspoon fleur de sel

Original recipe at Food52.com [https://food52.com/recipes/7115-salted-pumpkin-caramels}

COOKING INSTRUCTIONS

  • Dry toast the pumpkin seeds in a skillet until they start to pop.
  • Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the sides of the parchment paper. Evenly spread out the toasted pumpkin seeds on the bottom of the pan, on top of the parchment.
  • In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture warm, but not boiling. Set aside.
  • In a second pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted,.
  • carefully add the cream and pumpkin mixture to the sugar mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This  approximately 30 minutes, watch carefully and stir it frequently, once it reaches the 240 degrees F, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  • Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top.
  • Let the caramels fully set overnight before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper (very important, my candy paper was not waxed, have fun getting the goodies out ;).
Raspberry Cookies

Little Pretty Sweet

PRETTY LITTLE SWEET THING

I am in love with these sexy cookies, you will be too! 

INGREDIENTS
2 ¾ cup all-purpose flour
2 sticks unsalted butter +2 tablespoons, softened
2/3 cup white sugar
2 egg yolks
¼ teaspoon salt
½ teaspoon vanilla extract ♥♥
½ teaspoon lemon zest
Filling: raspberry jam

 COOKING INSTRUCTIONS

  • Cream together the butter and sugar in your mixer. Once you have a smooth mixture, add in the salt and the egg yolks and mix again, until creamy and yellow. Then, add in the flour in three portions, and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate overnight.
  •  Once you are ready to use the dough, take it out of the fridge, and let it warm up a little bit until you are able to roll it out. On a floured surface, roll the dough out to about a 1/4 inch thickness, and cut out your heart shapes. (You want to cut out half of the shapes with the small heart hole in the middle, and half of them without it.) Preheat your oven to 350 degrees F and place your hearts on parchment paper lined baking sheets. Bake for about 8 – 10 minutes, or until the cookies are just very lightly golden.
  •  Cool completely. Dust the top cookies with confectioners’ sugar, spread the jam on the bottom cookies, sandwich together. Store the cookies in an air-tight container.

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