Sunday, February 8, 2015

Tuscan Inspired Desserts for Valentine's Day

from Celebrity Chefs, Debi Mazar and Gabriele Corcos

Oh what a day – Valentine’s Day, that is. Whether you’re celebrating this holiday with single friends or spending a romantic evening with your special someone, the question arises, what’s for dessert? Don’t serve the same old treat this year – Debi Mazar and Gabriele Corcos, stars of the Cooking Channel’s Extra Virgin, have partnered with House Foods Tofu to create delectable (and healthy) recipes for this sweetest of days!

End a romantic evening or friendly dinner with Debi & Gabriele’s Tofu Chocolate Budino. This twist on a classic chocolate pudding combines their Tuscan style of cooking with House Foods Premium or Organic Tofu Soft, cocoa powder, vanilla and brown sugar for a true match made in heaven!

And if a more low-key night in is on the horizon, cuddle up with Debi & Gabriele’s Tofu Chocolate Rosemary Cookies. These unique treats combine House Foods Premium or Organic Tofu Soft with rosemary, chocolate chips and walnuts for a spin on the traditional that will definitely sweeten up your sweetheart!

Tofu Chocolate Rosemary Cookies
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin

Cookies close up sm
1 ½ cups all purpose flour
½ tsp baking powder
½ tsp salt
1 tsp dried rosemary, crushed, plus more for sprinkling
½ package (7 oz) House Foods Premium or Organic Tofu Soft, patted dry
1 large egg
¾ cup granulated sugar
½ cup canola oil
1 tsp pure vanilla extract
4 oz 60% bittersweet chocolate, chopped 
4 oz semi sweet chocolate, chopped
½ cup chopped toasted walnuts

Heat oven to 400 degrees. Line a sheet tray with parchment paper or a silicone-baking mat.

In a large bowl, whisk together the flour, baking powder, salt, and rosemary. Set aside.

Add the tofu, egg, sugar, oil, and vanilla to the bowl of a food processor and puree until smooth.

Combine the tofu mixture with the dry ingredients and stir well (batter will be thick).  Once smooth, stir in the chocolate and nuts. Lay out a 24-inch sheet of parchment paper. Spread the dough across the middle (leaving about four inches on each side of the dough to twist) then roll up the dough into a log, twisting the ends of the parchment to close.

Place in the freezer to firm up for at least 1 hour.

Slice the dough with a serrated knife into ½ inch rounds, place on the sheet tray, patting into perfect rounds, if necessary, then sprinkle the tops lightly with more rosemary. Bake for 14 minutes, until set, and lightly golden around the edges.

Makes 36

Tofu Chocolate Budino
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
1 (14 ounce) package House Foods Organic or Premium Soft (silken) Tofu
8 ounces good quality bittersweet chocolate, chopped
3/4 cup light brown sugar
2/3 cup water
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract

Combine sugar, water, and cocoa water in a medium sized saucepan. Bring to a boil, and stir until sugar is dissolved. Simmer for 5 minutes. Turn off heat and cool slightly. 

Melt chocolate in a glass bowl set over a saucepan of lightly simmering water.

Add both mixtures plus Tofu into a blender and puree until completely smooth. Divide the chocolate mixture among ramekins and place in the refrigerator for 2 hours or up to overnight.

Serves 4-6


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