Who needs love when you've got chocolate?

This Valentine's Day is the TWENTIETH (!!!) that Kevin and I will be celebrating together. And although this commercialized holiday may not resonate well with some, I think it's the perfect excuse to make, and eat ganache.

Dark Chocolate-Cherry Ganache Bars
Adapted from The New York Times

• 150 grams all-purpose flour (about 1 1/2 cups)
• 90 grams confectioners’ sugar (about 3/4 cup)
• 26 grams unsweetened cocoa powder (about 1/4 cup)
• 1/2 teaspoon fine sea salt
• 12 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract
• 52 grams cherry jam (about 2 tablespoons)
• 340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
• 2/3 cup heavy cream
• 3 tablespoons kirsch, rum, brandy or other spirit
• 1/2 teaspoon fleur de sel, for sprinkling

In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.

Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.

Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve. Yields: 18 bars.

Sweet!

Sweet Petite made the Chicago edition of DailyCandy! Heyyy!

Happy Holidays

Wishing all my little ninjas out there a fantastic holiday season.

Vegan banana walnut muffins

The Pilsen Famers' Market season has come to a close, so now I'm left with the taxing chore of deciding how to occupy my time. I've considered doing an occasional indoor market and have set my sights on the farmers' market at Empty Bottle.

I say an "occasional" market because let's be realistic here — I won't be too keen on schlepping around a few dozen pastries when the weather is less than desirable. This market takes place just once a month, has shorter hours, AND also serves booze while open. Genius.

I've inquired on availability and should know by my next post, which seems to be few and far between these days, no?

Well, here's a little something for my vegan peeps; it's from the Post Punk Kitchen http://www.theppk.com. I always seem to have success with their vegan pastry recipes.

The recipe is for banana bread, but I baked mine individually as muffins, so if you choose to do the same, be sure to reduce your baking time to approximately 25-30 minutes (for a dozen).

Vegan Banana Bread 
Adapted from Isa Chandra

• 1/2 cup brown sugar
• 1/2 cups white sugar
• 1/2 cup room temperature margarine (I used Earth Balance)
• 3 very ripe bananas, mashed well
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt 
• chopped walnuts (optional)

Preheat oven to 350º F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes. Makes 12 slices.

A reason to wake up in the morning

Hey, it's my first recipe post in quite some time. Boy, have I been lazy busy. Anywho, I think that you may find this was worth the wait, because... it's... CREPES!

Crepes are relatively easy to make, although I would highly recommend splurging on a crepe pan. They are designed specifically for this use and once your pan is seasoned, consistent crepes are a breeze. I purchased this one: http://www.surlatable.com/product/PRO-504720/de-Buyer-Nonstick-Crepe-Pans

The recipe below is a traditional crepe batter for sweet fillings. Generally, crepe batter for sweet fillings is made with pastry flour, and batter for savory is made with buckwheat flour.

Here comes the fun part — there are an endless number of fillings that you can use. My favorite is mascarpone with strawberries that have been macerated in Port wine and sugar, but most people swear by a simple scoop of Nutella, or a dusting of confectioner's sugar.

Crepes for sweet fillings
Adapted from here

• 4 tablespoons unsalted butter
• 1-1/3 cups whole wheat pastry flour
• 1 cup confectioner’s sugar
• Pinch of salt
• 2 whole eggs
• 1 egg yolk
• 1-1/3 cups whole milk
• 1 tablespoon vanilla bean paste   

In a pan, cook the butter until brown (beurre noisette).

Sift together the flour, confectioner’s sugar and the salt. Whisk together the eggs, egg yolk and the milk. Add to the dry ingredients.

Whisk in the brown butter and vanilla bean paste. Place in container and allow batter to rest overnight.

In a non-stick skillet ladle 1 ounce of batter for each crepe, makes approximately 12 crepes.