Look what I found in the mail box today! I was thrilled when the folks at Texas Living Magazine asked me to help them create a Valentine party for the pages of the February issue.
What could be more fun than a room full of mothers and daughters? Adding chocolate of course! The ladies all enjoyed beautiful Red Velvet Parfaits while creating lovely chocolate treats to enjoy and share.
Scroll down for the recipe
The girls spent their time crafting colorful cake pops.
While the moms made lucious Dark Chocolate Peppermint Bark.
A fantastic time was had by all, including me!
Thank you Lori Rourk of Lori Rourk Interiors for inviting me to assist with this project in the perfectly appointed home you just decorated. And a huge thank you to Texas Living Magazine at http://www.txlivingmagazine.com for the lovely photos that bring my food to life!
Saty tuned in the coming days for more recipes and details of this fun project
Red Velvet Parfait
2 cups chopped red berries
1 Red Velvet Cake
1 recipe Chocolate Ganache
1 recipe Whipped Cream
Assemble red velvet parfaits in a large trifle bowl or in individual clear glasses. Start with a layer of cake, add a small amount of chocolate ganache, then berries and cream and repeat until glasses are full. Top with a bit of cream and a raspberry. Refrigerate until serving.
Red Velvet Cake
2 cups flour
2 cups sugar
1/4 cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup water
½ cup buttermilk
1 ½ teaspoon vanilla
1 ounce red food coloring
Preheat oven to 350 degrees. Prepare 9×13 glass baking dish by coating with nonstick cooking spray and a dusting of flour. In bowl mix together flour, sugar, baking soda and salt and set aside. In a small sauce pan over medium heat bring water coco and butter to a boil, add food coloring and mix well. Add liquid to flour mixture and mix. Add eggs and buttermilk and stir well. Pour batter into prepared pan and cook for 28-32 minutes.
1 cup heavy cream
2 cups semi sweet or dark chocolate chips
1 teaspoon vanilla
Heat cream in a heavy bottom saucepan over medium heat until it begins to simmer. Remove pan from heat, add chocolate and vanilla and stir well. Pour over cooled cakes.
1 ½ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
Beat all ingredients in a cold bowl using an electric mixer until light and fluffy.