A Comprehensive Guide to Baking Brownies

Brownies are like perfect vacations; they mean different things to different people—and, as with destinations, there are countless variations on the brownie theme.

Brownie adherents have their favorites: fudgy, gooey, dense, cakey, all edge, with nuts, never in the same room as nuts, made with cocoa, made with couverture chocolate, frosted, crisp, chewy. To get what you want, you have to know how to get there. See? Just like vacations.

There is a starting point: what all brownies have in common. Chocolate, fat, sweetener, and flour. Eggs? Not necessarily. These days, there are vegan brownies with winsome texture and flavor.

Texture’s a great starting point. Fitting their name, fudgy brownies are moist, with full-frontal chocolate and a texture somewhere between fudge and cake. Gooey ones all but melt away, leaving a fabulously fatty chocolate memory in the mouth. Dense and chocolatey, chewy brownies bring resistance to the conversation. Cakey brownies are fluffy, and they sometimes come with frosting—a horror to some brownie aficionados, and a source of sweet delight to others.

An asset to frosting: because it isn’t baked, you can add booze to it, turning your batch of brownies into an adults-only affair.

You know what you want. How do you get there?

First, Chill Out

Chill your batter. This isn’t only summertime advice. In “Bittersweet: Recipes and Tales from a Life in Chocolate,” Alice Medrich advocates setting your batter-filled pan in the refrigerator for a few days. This will improve the texture–the same way it does when you chill dough for scones–and give flavors time to blend (as with stews, so with brownies).

Bittersweet: Recipes and Tales from a Life in Chocolate, $31.88 on Amazon

More of Medrich's best advice (and recipes).

Read It

Chocolate vs Cocoa Powder + Flour and Eggs

“Using chocolate will give you a melt-in-your mouth, fudgier brownies,” says Miro Uskokovic of Gramercy Tavern, “while cocoa powder will give you a chewier, cakier brownie.” Uskokovic likes his brownies crisp on the outside and gooey in the middle. For him, “less flour is better. Use a cake flour, because that gives you a denser, gooier middle.” His final tip: “slightly underbake it.” If you bake it fully, then that gooiness in the middle will go away.

Kansas City pastry chef Nick Wesemann is another one for playing with textures. “A cakey brownie has a higher portion of eggs,” Wesemann says, “which extends the protein network.”

Mixing Method

To hone your skills at changing recipes, Wesemann suggests finding a recipe you like and changing the mixing method. “For a fudgy brownie, melt your butter and chocolate together and add that to the whipped eggs and sugar. For a cakey brownie, cream the butter and sugar with a paddle for five to ten minutes, slowly add the eggs, and then finally add melted sugar and cooled chocolate.”

KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer, $499.99 at KitchenAid

A classic stand mixer with various attachments is a boon to baking. Use code CHOWHOUND10 to get 10 percent off everything at KitchenAid.com.

Shop

Either way, you’ll add the flour and other remaining ingredients at the end–but these changes in method, Wesemann says, “will allow you to create two types of brownie without the stress of wondering whether a newly created formula is going to fail.” In short, it’s a recipe for success—two ways.

Make It Fudgier

To build a fudgier brownie, Wesemann suggests increasing the sugar. Both Wesemann and Uskokovic say that you can get a gooier brownie by changing from white sugar to brown. Remember, you don’t need to change everything. A shift in ratio—subbing brown sugar for some of the white—may deliver the results you crave.

Another easy way to  bump up fudginess is to add an egg yolk. That will make the brownie richer, without adding oil. Don’t go overboard. Brownies should have some give. Keep it to one added yolk, and you’ll get a more substantial bite without making brownies as hard as overtime.

Make It Cakier

If you like your brownies on the dry side, then you can move that way and elevate your cocoa game with one ingredient change: black cocoa. Very low in fat, it has none of mass-market cocoa’s bitterness. Because it’s acid-free, it won’t react to baking soda. Look for recipes with baking powder instead–or sub just a little bit of black cocoa in a recipe. Your brownies will be darker and richer, with a warm, vanilla-like note.

The Cocoa Trader Black Cocoa Powder, $11.39 on Amazon

Replace some of the Dutch-process cocoa in any recipe with this decadent black cocoa for true chocolate lovers.

Try It

Mix-Ins

Brownies are great for mix-ins. Uskokovic is a fan of chocolate chips. Ashley Dickson, pastry chef at Pondicheri in New York City, likes nuts. Dickson also adds cinnamon to her brownies—not enough to turn them into cinnamon brownies, but enough to brighten the flavors and make that next bite harder to resist.

Don’t Overbake

Start testing for done-ness well before the recipe’s end time. Check again every five minutes. When you push the brownie with the flats of your fingers, it should feel set, and not wobbly. To make sure, test the batter. If you always have toothpicks around, you have the tool you need. If not, then buy a cake-tester. OXO makes one that won’t slip from your hand and land on the hot oven door–not that that’s ever happened to a baker. It’s under $10 at Amazon, which is a bargain for something that will help you to achieve brownie perfection. You don’t want to see damp batter, but it doesn’t need to be bone-dry. When the pick comes out with a few moist crumbs, your brownies are done.

OXO Good Grips Non-Slip Cake Tester, $6.72 on Amazon

Upgrade from your old wooden toothpicks.

Get It

Use the Right Pan

Pan size matters. This may look obvious, but it’s a rookie mistake plenty of experienced home bakers make. If a recipe calls for an eight-inch pan, and you reach for a pan that’s thirteen-by-nine, then you’re going to have thinner, crisper brownies. That isn’t necessarily a bad thing. If you love the ingredients in a recipe, but want a different texture, then changing the size of the pan may bring exactly the results you desire. Flatten your brownies, add edges, maximize thickness…Just know that you’re changing the recipe, and how.

On the subject of pans, don’t bake your brownies in glass. Glass’ heat-absorbing properties increase the likelihood that your brownies will burn. That’s never good news.

Fact of life: baked goods get sticky, especially when and where you don’t want them to–and chocolate chips seem to delight in adhering to pans. Make brownie removal smoother with parchment paper. It’s in every pastry kitchen. One try, and you’ll understand exactly why that’s so.

For Chewy Edge Fanatics

For those who like eating on the edge, Amazon offers not one, but two, edgy brownie pans. The Baker’s Edge turns back and forth like a Friday night queue for a trendy nightclub. For easy carrying to parties, you can get it with a silicone lid (that also comes with wedges, for making smaller recipes. But who’d want to make a smaller batch? Freeze the extras, share them with family members, or use them to make new friends.)

Baker's Edge Nonstick Edge Brownie Pan, $35.95 on Amazon

No need to snatch your edges—they're everywhere with this pan.

Try It

Your other option is the Bakelicious:

Bakelicious Crispy Corner Non-Stick Brownie Pan, $18.99 on Amazon

With holes and bends galore, this turns out brownies with edges everywhere.

Try It

But if you’re a fan of chewier edges and gooier middles, just use a regular square pan. Now, get baking.

Brownie Recipes for Everyone

Best Cocoa Brownies

Smitten Kitchen

Alice Medrich’s chewy, crisp-topped brownies make the most of cocoa powder. Smitten Kitchen’s adaptation is made with seven ingredients you’re likely to have in your kitchen (there go the excuses), with walnuts and pecans as options. Get the Best Cocoa Brownies recipe.

Simple Vegan Brownies

Minimalist Baker

Not all brownies are square. These vegan rounds have crusty tops and tender, almost melt-away centers. To up that ante, add chocolate chips and eat the brownies while they’re warm. Flax stands in for eggs—no weird, unpronounceable ingredients required. Get the Simple Vegan Brownies recipe.

Buttermilk Brownies

A Kitchen Addiction

These fudgy buttermilk brownies have a hint of tartness in the batter and frosting. They pack enough richness to induce a very happy chocolate coma. Get the Buttermilk Brownies recipe.

Salty Deep-Dark Chocolate Brownies

David Lebovitz

David Lebovitz’s deep chocolate brownies get their density from black cocoa and dark brown sugar, and sophistication from espresso and flaky sea salt. These are brownies you could bring to the most elegant dinner party—or cheerfully keep to yourself for an offline weekend at home. Get the Salty Deep-Dark Chocolate Brownies recipe.

Caramel-Filled Brownies

Table For Two

Move from gooey to oozy, and add a complementary flavor. These brownies have a horizontal layer of creamy caramel. You’ll get crisp, rich, and delightfully messy in every bite. Get the Caramel-Filled Brownies recipe.

Grain-Free Tahini Brownies

Ambitious Kkitchen

Going grain-free doesn’t mean missing out. Drizzled with dark chocolate, these tahini-based brownies taste like decadence. Your biggest problem will be keeping the grain-eating omnivores from stealing all of your brownies. Get the Grain-Free Tahini Brownies recipe.

The Very Best Brownies

Cookie and Kate

These brownies bring crackle on top and chew in the middle, with a smattering of chocolate chunks to keep things darkly interesting. Get the The Very Best Brownies recipe.

Related Video: How to Make Vegan Brownies Chewy

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

from Food News – Chowhound http://bit.ly/2uQ6OHY
via IFTTT

This President’s Day, Raise a Glass from The Original Presidential Winery: Jefferson Vineyards

What Is The Difference Between Fudge And Chocolate?

A Beginner’s Guide to French Pastries

The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes, and cookies—all with their own unique origin stories and techniques. To help guide us through five iconic viennoiseries and patisseries, we consulted renowned pastry chef Dominique Ansel, owner of two of New York City’s most popular French bakeries (and yes, Cronut creator).

Macaron

Just a few years ago, the macaron was declared a trending dessert as more and more shops specializing in the almond-flour sandwich cookie popped up here in the U.S. But the delicate treat traces its history back to the 1500s, when queen Catherine de Medici introduced the macaron—first created in Italian monasteries—to France.

You’ll have to be patient with these airy meringue cookies, typically filled with ganache or jam. “The trick with macarons is not to fill them and then eat them right away. The ganache needs to sit and temper between the cookies in the fridge for at least a day, so you can that soft and slightly chewy texture on the inside, while the outer edges stay crisp,” advises Ansel.

Stand Mixers: Tilt-Head vs Bowl Lift

Which one is best for you?

Find Out

Kouign Amann

The name itself looks intimidating, but Ansel simply likens the kouign amann (pronounced queen ah-mon) to “a caramelized croissant.” The sweet, flaky pastry was born in the northern area of Brittany as a way to repurpose leftover bread, but the one you see in shops today is far lighter, made from a technique called lamination, “the process of folding and layering the dough with butter and sugar.” The key to getting a crunchy, buttery kouign amann is speed: “The moment the sugar hits the dough, it starts to draw out the liquid, so you have to work really fast in order to get all those flaky layers in the end. If you have warm hands, chilling them with an ice pack before working the dough helps.”

Éclair

The starting point of an éclair is the same as profiteroles (cream puffs) and gougères: a pâte à choux that’s made from flour, milk and eggs. The choux pastry dough itself is fairly flavorless, serving as the perfect vehicle for a variety of glazes and cream fillings. “I remember years ago when I was first working at Fauchon in Paris under Christophe Adam, he really started to change the way that French people were thinking of éclairs, using different flavors, creative ingredients and decor.”

When it comes to making éclairs, it’s crucial to keep them uniform. “One way to make sure of this is to fold your parchment paper to create even lines or mark it with a ruler and then turn over the parchment before piping,” says Ansel. Also important? “Overfilling each eclair is always better than underfilling!”

Ready, Set, Bake

All the gear you need to start baking like a pro.

Read More

Madeleine

A specialty of Commercy (a town in France’s northern Lorraine region), the humble madeleine got its moment in the spotlight thanks to writer Marcel Proust, who waxed poetic about the petite tea cake—no, it’s not a cookie!—in his book “Remembrance of Things Past.”

Though it requires a special pan, the fluffy shells are made from straightforward ingredients (butter, flour, sugar, a touch of lemon zest), plus a hot oven. “Heat up your molds in the oven first before piping the batter, so that the centers puff up nicely. We bake ours to order for our guests. They take just four minutes and when you take a bite, the madeleine gives off a tiny puff of steam, its last little breath.”

Canelé

One of Ansel’s favorite pastries, the canelé is distinguished by both its unique shape and texture. A bite into the crispy, caramelized exterior reveals a flan-like center that’s flavored with vanilla. The recipe originated in Bordeaux and calls for a special copper mold that’s seasoned with beeswax to help create a canelé’s signature golden-brown color.

French Copper Canele Molds, 4 for $49.90 on Amazon

The traditional fluted molds for making these sweet treats are works of art in their own right.

Shop

When it comes to the baking, technique is important. “It’s a one-batter recipe, with just a few ingredients—ours has a bit of dark Caribbean rum and Tahitian vanilla for added depth in flavor—but you have to remember to mix the batter slowly so the air bubbles remain tiny, and let the batter rest for about 24 hours so that the gluten can relax. And while they’re in the oven, make sure to rotate the sheet pan every 15 minutes for uniformity and even baking. ”

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

from Food News – Chowhound http://bit.ly/2v8MG4l
via IFTTT

The Taste of an Oyster

What Is the Difference Between Cocoa and Cacao?

Although these two chocolatey substances are spelled nearly identically, there is a significant difference between cocoa and cacao, especially when you’re using it in a recipe. Both cocoa and cacao come from the cacao tree (Theobroma cacao), which is found in tropical regions of Central and South America.

The fruit of the tree is called a cacao pod, which contains roughly 40 beans (which are then processed). The outer lining of the inside of the cacao bean is the fattiest part, referred to as cacao butter, which is taken out during the processing and separated from the cacao nibs, which are the tiny edible parts of the bean. You can purchase cacao nibs, cacao paste (which is made by heating and grinding cacao nibs to make a rich paste that is dried and contains all of the nutrients and flavors of raw cacao), and cacao powder.

Cacao is essentially the purest form of chocolate that you can eat. It is an excellent source of antioxidants, fiber, monounsaturated fats, and contains high levels of magnesium.

Chocolate of the Month Club

Purely delicious, if not quite as healthy as the raw stuff.

Sign Up

The key difference between cacao and cocoa? Heat. Cocoa powder is almost identical to cacao powder, except for that it has been processed at a much higher temperature heat. The higher heat destroys some of the nutritional value, and often packaged cocoa that you can purchase in supermarkets contains added sugar.

Some cocoa powder goes through a process called Dutch processing, where the cocoa powder is processed with an alkalized solution, which reduces the bitterness and makes it less acidic. Dutch-processed cocoa is the preferred type for making hot chocolate, but is often called for in recipes for baked goods as well. Dutched cocoa powder has a reduced acidity (7 on the pH scale) and one thing you need to watch out for when baking with it is whether or not your recipe contains baking soda and/or baking powder. Recipes using Dutch-processed cocoa powder often only call for baking powder, which has a neutral pH.

Tired of reading about cacao and want to taste the difference yourself? Check out these 7 recipes for some cocoa and cacao-filled treats.

1. Dark Chocolate Avocado Mousse with Coconut Cream

Jeanine Donofrio

A rich chocolate mousse made with avocados? Believe it. This is a truly decadent vegan dessert that you can feel good about since it contains two whole avocados. Get the Dark Chocolate Avocado Mousse with Coconut Cream recipe.

2.  Chocolate Peanut Butter Cake

Chowhound

This chocolate Bundt cake has a swirl of creamy peanut butter and is topped with a shiny, bittersweet chocolate glaze. It doesn’t get much better than this chocolate-peanut butter combo. Get our Chocolate Peanut Butter Cake recipe.

3. Tropical Fruit Salad with Cacao Nibs

Chowhound

This tropical fruit salad is a quick dessert that you can serve with very little preparation. Bananas, kiwi, mango, papaya, and lime juice are combined with crunchy cacao nibs and toasted hazelnuts for added texture. Get our Tropical Fruit Salad recipe.

4. Superseed Bar

Chowhound

Cocoa powder isn’t just for desserts; these superseed bars are packed full of nutritious ingredients like almonds, sunflower seeds, wheat germ, chia seeds, Medjool dates, and flax seed meal. You can store these bars at room temperature for up to three days in an airtight container or keep them wrapped individually in the freezer for a grab-and-go snack. Get our Superseed Bar recipe.

5. Chocolate Guinness Cupcakes

Chowhound

With a full bottle of Guinness stout in the batter and almost a cup of sour cream, these are some extremely rich cupcakes, and a great intro to beer desserts. Combined with the cream cheese frosting, these chocolate cupcakes are a real showstopper and are great paired with an Irish coffee for a St. Paddy’s Day-inspired dessert. Get our Chocolate Guinness Cupcakes recipe.

6. Cocoa-Cayenne Pepper Balls

Chowhound

Cayenne pepper, orange zest, cocoa powder, and vanilla make for a flavorful popcorn ball that that only takes minutes to assemble. You can make 3-inch rounds as the recipe suggests or make a series of small, miniature balls and double your fun (they make great gifts too!). Get our Cocoa-Cayenne Pepper Balls recipe.

7. Devil’s Food Cake

Chowhound

A perfect birthday cake, this Devil’s Food layer cake is made with almost a full cup of unsweetened cocoa powder and ¾ cup of hot coffee (or espresso) to bring out the chocolate flavor. Get our Devil’s Food Cake recipe.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

from Food News – Chowhound http://bit.ly/2GhUHtp
via IFTTT

What Is the Difference between Mousse and Pudding?

Although mousse and pudding are both delightful endings to any meal, they are not to be confused. Both mousse and pudding can be made in a sweet or savory fashion, but mousse has a much lighter texture. Mousse is made light by whipping air into it with the addition of egg whites and often some heavy cream; unlike pudding, mousse is not usually cooked.

Mousse contains raw egg whites so you should be careful to use the freshest eggs possible. Mousse is often served chilled or sometimes frozen—the most iconic mousse, chocolate mousse, is usually served chilled with a dollop of whipped cream. Pudding is often bolstered with cornstarch, gelatin, or tapioca and thickens during the cooking process. Pudding is an easy dessert to scale up for a crowd, and occasionally includes add-ins like fruit or nuts.

Both pudding and mousse can easily be made vegan or without dairy. Looking for a quick and easy dessert or savory side dish? Pudding and mousse are versatile picks that you can quickly tailor for any occasion—check out these nine recipes and get started.

KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer, $499.99 at KitchenAid

A stand mixer makes airy mousse easy to achieve. Use code CHOWHOUND10 to get 10 percent off everything at KitchenAid.com.

See It

1. Dark Chocolate Avocado Mousse

   

   Jeanine Donofrio

If you’re looking for a dairy free recipe that’s luxurious, this is your best pick. Almond milk, avocados, cocoa powder, and 70 percent cacao baking chocolate make it hard to tell this chocolate mousse isn’t actually made from cream. Get the Dark Chocolate Avocado Mousse recipe. 

2. Easy Vanilla Pudding

   

   Chowhound

An extremely simple and classic dessert, vanilla pudding is made from sugar, whole milk, egg yolks, butter, vanilla extract, salt, and thickened with cornstarch. Let it set in the fridge for a few hours before serving. Get our Easy Vanilla Pudding recipe.

3. White Chocolate Mousse with Blackberry Compote

   

   Chowhound

An elegant dessert best served in a dramatic glass, this white chocolate mousse pairs beautifully with the blackberry sauce made from fresh lemon zest, lemon juice, sugar, and a tablespoon of cornstarch. Get our White Chocolate Mousse with Blackberry Compote recipe.

4. Vegan Butternut Squash Pudding

   

   Love and Lemons

The perfect recipe for a colorful side dish, this pudding contains roasted butternut squash and is flavored with vanilla, cinnamon, nutmeg, ginger, and sea salt. Get the Vegan Butternut Squash Pudding recipe.

5. Parmesan Mousse

   

Parmesan cheese with sliced and caramelized onion, rosemary, canola oil, and white wine are whipped with heavy cream for a mousse that pairs beautifully with any grain or roasted vegetables. Get the Parmesan Mousse recipe.

6. Easy Rice Pudding

   

   Chowhound

Arguably the most comforting dessert of all time, rice pudding is made with only a few ingredients that you likely already have in your pantry and can easily be dressed up with the addition of fruit, nuts, and spices. Get our Easy Rice Pudding recipe.

7. Basic Chocolate Mousse

   

   Chowhound

A dinner party standby and Valentine’s Day staple, knowing how to make a basic chocolate mousse is an admirable life skill. This quick and easy recipe comes together in a snap with five ounces of semisweet chocolate, a cup of cold heavy cream, and egg whites. Get our Basic Chocolate Mousse recipe.

8. Salmon Mousse

Martha Stewart

Combine smoked salmon with fresh lemon juice, salt, and sour cream to create a creamy whipped texture and then serve with fresh dill and a crusty baguette.Get the Salmon Mousse recipe.

9. Savory Bread Pudding

   
   

   The best possible reinvention for stale bread, bread pudding is easy to make for a crowd and the perfect choice for a make-ahead meal. This recipe includes spinach, cheddar cheese, and applewood-smoked bacon, making it a great breakfast pick. Get the Savory Bread Pudding recipe.

Related Video: How to Make Easy Vanilla Pudding

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

from Food News – Chowhound http://bit.ly/2SjrwMX
via IFTTT

How to Host the Perfect Galentine’s Day Bash

Galentine’s Day has officially transcended the television screen, where it was mentioned by Leslie Knope on “Parks & Recreation,” to become a holiday that many hold near and dear to their hearts. Celebrated on February 13, the holiday is meant to be a day wherein you celebrate the leading ladies in your life–and we can’t think of a better reason to gather around the table (or bar)!

While Galentine’s celebrations can really take any form you’re partial to, we’ve rounded up some food, drinks, and party accessories that will help you toast to the leading ladies in your life.

Step 1: Set The Scene

You’re definitely going to need to set the scene, but don’t worry—that doesn’t mean breaking the bank. In addition to purchasing some cute decorative accessories, make sure to bust out the pink and red throw pillows, duvets and throws that you already own. You’ve got this!

XO Garland, $6.80 on Etsy

Etsy

This garland would be so perfect for the mantle, door frame, or even draped across your kitchen cabinets. It definitely makes a big impact for less money.See It

Flower Shop Candle, $24.50 at Bath & Body Works

Bath and Body Works

There’s no better scene-setter than placing candles around your home. Bath & Body Works has some beautiful (-looking and -smelling!) candles available that are perfect for any Galentine’s celebration.See It

Vintage Goblets, 6 for $36.99 on Amazon

Amazon

These gorgeous vintage goblets are the perfect scene-setters for your Galentine’s bash. Their light pink hue is so pretty you’ll definitely use them year-round.See It

Valentine’s Dish Towels, $7.99 at TJ Maxx

TJ Maxx

While you don’t necessarily need to decorate your entire place in pink and red, make sure to grab some fun dish towels or other small details that will make all of your friends grin. These cuties are from TJ Maxx.See It

Alma Cake Stand, $18 at Anthropologie

Anthropologie

This cake stand would be perfect for displaying your Galentine’s treats!See It

Step 2: Drink Up!

Galentine’s Day calls for the most delicious, friendship-affirming cocktails. Of course, it’s never a bad idea to throw in a couple of wine options as well. While you’re welcome to pre-make some cocktails for the girls, it could also be a fun activity to do together.

Honeymoon in Paris

Del Frisco’s Grille

The Honeymoon in Paris, which lives on the menu at Del Frisco’s Grille, is the perfect sweet, fresh cocktail that will have the girls asking you for the recipe.

Ingredients:

• 1 1/2 ounces Cognac
• 1/2 ounce Benedictine
• 1 ounce lemon juice
• 1/2 ounce lavender syrup
• 1/2 ounce apricot nectar

Instructions:

• In a shaker, combine the ingredients with ice and shake well.
• Strain and pour.

D.O.M Benedictine Liqueur (price varies), on Drizly

Twenty seven carefully selected herbs and spices make this liqueur unmistakable.

See It

Zuma Mai Tai

Zuma Restaurant

It may be the middle of winter, but you and your best girlfriends will think you’re on the beach with this take on a classic Mai Tai from the restaurant Zuma.

Ingredients:

• 2 dashes orange bitters
• 2 dashes Angostura bitters
• 1/4 ounce orgeat (almond cordial)
• 3/4 ounce fresh lime juice
• 1 ounce blood orange juice
• 1 1/2 ounces pineapple puree
• 2 1/2 ounces Zuma grog (or try our Grog recipe)

Instructions:

• In a shaker, combine the ingredients with ice and shake well.
• Strain into a pint glass with crushed ice.
• Garnish with a mint plouche, dried lime wheel, cherry skewer, and a straw.

Angostura Orange Bitters, $10.97 on Amazon

This snappy selection from the OG bitters producer will make a frequent appearance in your cocktails.

See It

Monin Almond Orgeat Syrup, (price varies) on Drizly

No Mai Tai is complete without sweet and nutty almond cordial!

See It

Little Black Box, $49 at WineSociety

WineSociety

This little box is not only pretty, but it contains the most perfect red, white, and rosé wine blends that all of your friends are absolutely sure to love.See it

Don’t forget the treats! While you’re welcome to host a full-blown feast, having the girls over for some tasty treats is never the wrong move. Plus, fun fact: calories don’t count on Galentine’s Day.

Step 3: Let Them Eat Cake!

Everyone looks forward to food at any party, so make sure it’s warranted. I’ve rounded up some sweet treats that will bring a smile to all of your girlfriends’ faces.

Red Velvet Cake

Chowhound

Red velvet cake is not only one of the most delicious, decadent desserts—it’s absolutely perfect for Galentine’s Day. Our simple recipe is is based on the one from “The Lee Bros. Southern Cookbook” by Matt and Ted Lee. Cream cheese icing? You better believe it. Get our Red Velvet Cake recipe.

Heart-Shaped Pizza

Shutterstock

It never hurts to have some actual, non-dessert food available for the girls that showed up hungry. Lucky for you, we’ve rounded up the perfect gear to help you make a heart-shaped pizza.

You’re also welcome to order a few snacks ahead of time. After all, no one has ever complained about having more food options.

Frosé Ice Cream Bar, $58 at Jeni’s Splendid Ice Cream

Jeni’s Splendid Ice Cream

While an ice cream sundae bar would also be amazing, Jeni’s Splendid Ice Cream went the extra mile and created a flavor just for the best unofficial holiday. This frosé sorbet is light, refreshing, and perfect.See It

Chocolate-Covered Strawberries, $30 at Sheri’s Berries

Shari’s Berries

Is there a better treat for the ladies than chocolate-covered strawberries? Sheri’s Berries is offering a full dozen with a variety of flavors, including milk, dark chocolate, and white chocolate versions!See It

Doughnut Plant Mini Valrhona Rose Cake Doughnuts, 12 for $65 at Goldbelly

Goldbelly

Doughnuts are always a hit, plus it’s super easy to arrange them on a gorgeous cake stand for presentation. These Doughnut Plant treats feature a chocolate cake doughnut with a rosewater glaze and gorgeous rose crystals on top. Don’t worry, I’m sure none of your friends will mind if you go the Krispy Kreme route either.See It

Step 4: Entertain the girls!

Valentine’s Day Photo Props, $10 on Amazon

Snap a photo to commemorate your sweet evening with good friends.See It

Cupcake Decorating Kit, $11.99 on Amazon

Amazon

This doesn’t have to be a huge part of your evening if you don’t want it to be, but you could set up a cupcake decorating station and let your friends head on over and decorate to their hearts’ content!See It

Step 5: Don’t forget the party favors.

Check out our Galentine’s Day Gift Guide for perfect presents to give your girls.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop

from Food News – Chowhound http://bit.ly/2GvCKH7
via IFTTT