RECIPES: Impress your valentine with homemade treats

Slade Grove of Slade Grove Creative Gourmet says baking treats from scratch doesn't have to be difficult!

He stopped by Sonoran Living Live to show us how to make yummy treats to impress your valentine.

Here are the recipes:

Wicked Chocolate Whoopie Pies
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For filling
1 cup sweetex
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff
2 teaspoons vanilla paste

Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer to a rack to cool completely.
Make filling:
Beat together sweetex, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Roasted Pears by Slade Grove
2 Anjou pears
Fresh squeeze 3 lemon for the juice
3 oz crumbled blue cheese
1/4 cup dried cranberries
1/4 cup walnuts, toasted and chopped
1/2 cup all natural apple juice
3 tablespoons red wine
1/3 cup brown sugar, lightly packed

Salad Dressing:
1/4 cup olive oil
1/4 cup Lemon Juice
1/4 cup Basting Fluid
6 ounces mixed field greens
Kosher salt

Preheat the oven to 375 degrees F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
In the same small bowl, combine the apple juice, red wine, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the greens among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

You can now purchase their product at the Downtown Phoenix Farmer's Market on Wednesdays and Saturdays or through their website at .

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