DIY VALENTINE'S DAY: SURPRISE YOUR VALENTINE WITH A COFFEE HOUSE STYLE LATTE AND HEART (WITHOUT A MACHINE)

If you wake up on Valentine's Day (or her birthday or anniversary, etc) and have no gift or card ready, no worries! Your sweetheart will love your clever Valentine's Day coffee 'card' but let's be real. A heart in her coffee isn't going to get you completely off the hook but it might buy you a little time. Even if you are not an artist like the baristas at your favorite coffee shop or you don't have a cappuccino machine or milk frother at home (I don't) you can still whip up a perfectly frothy latte using a Mason jar or a whisk.

Make a latte milk foam heart like coffee shop baristas make as shown in the photo on the left or use a stencil made from tin foil to easily create a heart design in the milk foam as shown on the right. It's easy to make the milk foam, but to draw the heart design with the milk foam does require practice. I watched a video from BaristaJam.com to learn how.

SUPPLIES

Foil

Scissors

Small mesh strainer

Mason jar with lid or whisk

INGREDIENTS

Espresso or strong coffee

1% or 2% milk

Cocoa or powdered cinnamon

HOW TO:

Make a heart stencil from a small piece of tin foil. Fold a 5x5 inch piece of foil in half. With the scissors, cut half a heart like you did back in grade school. Open it up.

Put a teaspoon or less of cocoa or cinnamon into the mesh strainer.

Make strong coffee or espresso as usual. 

Be prepared to use the milk and foam immediately as it will dissolve quickly.

MICROWAVE METHOD: Pour the milk into the Mason jar or heat-proof jar and tighten the lid. Do not fill more than half full because it will expand.  Shake the jar really hard for 40 seconds until it doubles in volume. Take the lid off the jar. Microwave uncovered on high for 30 seconds. The foam should rise to the top of the jar.

STOVE METHOD: Put the milk into a saucepan. Heat through but do not allow the milk to come to a boil. Whisk the milk vigorously until it foams.

Pour the coffee into a mug and spoon the hot milk and foam on top. Gently place the stencil over the foam and dust the cocoa or cinnamon over it.  

RECIPE: BISCUITS AND CHOCOLATE GRAVY

Traditional buttermilk biscuits with chocolate gravy.... yes. Chocolate. This old-school Southern treat isn’t seen too much anymore. Back in the day, many farm families would make a skillet chocolate sauce or ‘gravy’ and turn their leftover breakfast biscuits into a sweet treat or dessert. 

You can use your own biscuit recipe or even use canned or frozen biscuits if you must. The key is to make sure the biscuits are nice and warm before you spoon over the chocolate gravy. If I'm using leftover biscuits, I warm them in the oven while I'm making the gravy.

TRADITONAL BUTTERMILK BISCUITS 

INGREDIENTS

½ cup cold butter (one stick)

2 cups self-rising flour

¾ cup buttermilk

3 tablespoons butter, melted

DIRECTIONS:

Preheat oven to 450 degrees F.

Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet. Let them barely touch if you want taller biscuits- they'll have each other to push against to help them rise. Don't let them touch if you like a less 'fluffy' biscuit. Brush with melted butter and bake for 12-14 minutes. 

Makes about a dozen.

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CHOCOLATE GRAVY

INGREDIENTS

1 cup sugar

3 tablespoons cocoa powder

2 tablespoons all purpose flour

Pinch kosher salt

1 tablespoon unsalted butter

1 ½ cups whole milk

DIRECTIONS:

Sift the sugar, salt, cocoa powder and flour together. Put butter in a cast iron skillet. Over medium-low heat, add the flour mixture and cook like you would a roux, stirring until it becomes light brown and you've cooked off some of the raw flour taste.

Whisk in the milk, a little at a time, whisking each addition until smooth. Keep whisking until there are no lumps. Turn up the heat to medium heat, stirring continually until it thickens.

I like to add shavings of some really good chocolate when I serve it... I keep scraps just for this purpose.

RECIPE: PARMESAN CHEESE SKILLET SPAGHETTI CAKE

If you're like me, you always make too much pasta and have a ton left over. Here's a way to use it! My Parmesan Cheese Skillet Spaghetti Cake uses pantry or fridge items you simply bake in a cast iron skillet. It's pretty fantastic. In fact, you can throw just about anything you want in there... leftover roasted veggies, a bit of sausage or even leftover short ribs. This easy recipe is great for an impromptu party or for  dinner, as a side dish or anytime you have leftover pasta. Add some marinara on the side. You’ll love it!

PARMESAN CHEESE SKILLET SPAGHETTI CAKE

Prep Time: 10 minutes    Cook time: 15 minutes

INGREDIENTS

1/2 teaspoon plus 1 tablespoon olive oil

1 clove garlic, smashed

12 ounces angel hair pasta, cooked and drained

2 eggs

1 ½ cups Parmesan cheese, grated, plus 1/4 cup more for serving

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

DIRECTIONS: 

Cook the pasta according to package directions. Drain. Toss with ½ teaspoon olive oil. Set aside.

Put the eggs in a large bowl and whisk them well. Whisk in the salt, pepper and the garlic. Add the pasta and the cheese. Toss to coat evenly.

Put 1 tablespoon olive oil in a cast iron or oven-proof skillet over medium high heat. When it gets hot, add the smashed garlic clove and let it cook 1-2 minutes but don’t let it burn. Remove from heat. Use the back of a knife to turn the garlic clove into a paste. Mix it into the pasta.

Turn the heat down to medium. Carefully spin the hot skillet to distribute the olive oil. Pour the pasta mixture into the hot pan. Let it cook 3-4 minutes or until well-browned. Use a large spatula or two small ones to flip the cake and brown the other side; about 4 minutes more. The cake is done when the eggs are set and the cheese is melted.

If you prefer not to flip the cake, no problem. You can finish it in the oven. Before you start, preheat the oven to 425 degrees F. Once you've cooked the cake on the stove to brown the bottom, move the pan into the oven and cook for 10 minutes more or until the top is golden brown and the eggs are completely set. (Make sure to use an oven safe pan like a cast iron skillet)

To serve, run a knife around the edges to loosen the cake and turn it out on a heat-proof platter or wooden cutting board. Sprinkle with more freshly grated Parmesan and some finely chopped Italian parsley.