Romantic Recipes from Debi Mazar and Gabriele Corcos of TV’s Extra Virgin
Whether you’re planning a romantic evening out or in, delight your love with these delicious romantic recipes from Debi Mazar and Gabriele Corcos, stars of The Cooking Channel’s Extra Virgin. They’ve partnered with House Foods Tofu to bring you these Valentine’s Day recipes for the most romantic day of the year.
Tofu Chocolate Rosemary Cookies
Created by Debi Mazar and Gabriele Corcos, stars of The Cooking Channel‘s show Extra Virgin
INGREDIENTS:
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
PREPARATION:
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 and Gabriele Corcos, stars of The Cooking Channel’s show Extra Virgin
INGREDIENTS:
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
PREPARATION:
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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