Monday, February 09, 2009

Thinkin Pink

This week is the week of love in the month of love, and nature has it's own version of valentines, the bleeding heart is such a wonder, God was in a good mood the day he created them! I've got a new article up over at my other blog, "The Herbal Farmstead" all about bleeding hearts, a favorite of mine. With spring only a month away, I'm planning and thinking gardening! I had a beautiful bleeding heart at the old house, and the hardest part about leaving that place was all my plants I had to leave behind. The bleeding heart was always one of the first to break ground and treat me to pretty little hearts hanging down, I will miss it, till I can find another to plant here.

Can you believe Saturday is Valentines day already? Like so many, it's also the day I got engaged making it extra special for us, so I like to try to do something different each year, memorable? I had a very busy weekend of painting a friends office, we hoped to get it done before business day today but it will take the rest of the week, if my body holds out? I'm sore all over! Our weather returned to near normal after the ice storms then turned oddly warm, rain today? I don't think it will ever be back to normal, like it should? I"m glad to see some got signed up the cupcake calendar, you still have till Saturday morning when I'll draw a name. I'm enjoying all the pretty blogs dressed up for Valentines day too, and the cards are still coming in...happy dance! Here's a yummy dessert that will be perfect for any Valentines dinner for two!

Chocolate Espresso Souffle
1/2 c. sugar, divided
3 Tbsp. espresso or very strong coffee
5 oz. bittersweet chocolate, chopped
6 egg whites
4 egg yolks
Preheat oven to 400. Thoroughly butter a 2 qt. souffle dish and sprinkle with 1/4 c. sugar. Combine espresso and chocolate in glass bowl, microwave for 1 min., stir till melted. Whisk egg yolks into chocolate mixture. Beat egg whites in bowl with mixer till frothy. Gradually add remaining 1/4 c. sugar, beating till soft peaks form. Stir about 1 cup egg whites into chocolate mixture. Spoon into prepared dish, bake for 30-40 min. or till souffle rises. Serves 6.


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