Love Potions – Sofia Wines
July 28, 2010
At a recent charity event, The Saban Free Clinic’s Extravaganza for the Senses, I walked around a Hollywood Studio Lot filled with some of the finest delicacies and wines for the most discriminating palate.
When I walked past the booth for Francis Ford Coppola’s Winery, a set of hot pink cans filled with sparkling wine caught my eye. It turns out that Coppola promised his daughter Sofia when she was a little girl, that he would someday make a sparkling wine and name it after her. That dream came true on her wedding day.
The vintage, Sofia-Blanc de Blancs from Monterey County is now available in a set of hot pink individual cans with sipping straws perfect for a bachelorette party or a quick night out on the town.
Fruity and refreshing, Sofia Blanc de Blancs is a rare blend of Pinot Blanc, Sauvignon Blanc, and Muscat. Mellow flavors of apples and pears are topped by a hint of citrus and honeysuckle. Elegant in character, this wine is lightly textured and vibrant through the finish.
Weekly Flirt – Live from New York, SATC Excitement
May 28, 2010
Click here and let the flirting begin>>>
Love Potions – Sex and the City Inspired Cocktails
May 27, 2010
As part of our Sex and the City 2 Celebration Week, we’re featuring SKYY® Vodka’s SATC-inspired cocktails.
SKYY created recipes in honor of the film’s release which included: “Glamour Gal,” “Red Over Heels,” “Park Avenue Princess,” “Blonde Ambition” and the “Mr. Manhattan.”
Local restaurants and bars nationwide were serving these signature cocktails along with Patricia Field-designed giveaway items.
Rather stay inside and sip? SKYY has shared their specialty drink recipes with us.
GLAMOUR GIRL
2 oz. SKYY® Vodka
.5oz. fresh lemon juice
.5 oz simple Syrup or 1 tsp. sugar
Drop of Crème de Cassis
Rim a martini glass with Crème de Cassis and sugar.
Shake all ingredients in a cocktail shaker with ice.
Strain into the martini glass.
Finish the cocktail with a drop of Crème de Cassis.
PARK AVENUE PRINCESS
1.5 oz. SKYY Infusions® Grape Vodka
3 oz. 7 UP®
.25 oz. fresh lemon juice
.25 oz red wine
Squeeze and drop half a lemon into a cocktail shaker.
Add SKYY Infusions Grape Vodka and 7Up with ice and stir.
Strain into a tall Collins glass with fresh ice.
Float red wine over top of drink.
RED OVER HEELS
2 oz. SKYY Infusions® Ginger Vodka
1 oz. honey syrup*
.75oz. fresh lemon juice
Shake ingredients with ice.
Strain into a chilled martini glass.
Garnish with an orange peel.
*Combine .5oz. water with .5oz. honey to make honey syrup.
BLONDE AMBITION
2 oz. SKYY Infusions® Pineapple Vodka
1 oz. fresh lime juice
.75 oz. triple sec
.75 oz. Clear Crème de Cacao
Shake ingredients in a cocktail shaker with ice.
Strain into a martini glass.
Garnish with a lemon peel.
MR. MANHATTAN
2 oz. SKYY Infusions® Cherry Vodka
.5 oz. Wild Turkey®101
.5 oz. cola
Combine ingredients with ice into a cocktail shaker and stir.
Pour into a double rocks glass.
Garnish with a maraschino cherry.
To download a printable version of the recipes, click here>>>
Love Potions – Almond Crusted Dipped Bananas
April 7, 2010
Love Potions
Our love potion was contributed by Celebrity Chef Ameera, who says that everything tastes better with love. Besides this simple recipe, Chef Ameera offers cooking classes to spice up your love life.
Is it true the way to a man’s heart is through his stomach? Enjoy!
Almond Crusted Chocolate Dipped Bananas with Vanilla Bean Gelato
Yields 4
Ingredients
4 Chilled almost ripe bananas (a little green is ok)
3 1/2 Cups Melting Chocolate
2 Cups crushed almonds
1 Pint vanilla bean gelato
Powdered sugar for garnish
Directions
1. Begin by setting the bananas in the refrigerator for about a hour.
2. Melt the chocolate and set to the side.
3. Chop the almonds and place in a dish.
4. Pull the bananas out of the refrigerator and peel down only 3/4.
5. While holding the unpeeled portion of the banana dip into the chocolate and immediately coat with the almonds.
6. Repeat this step for each banana and sit in the refrigerator upright for 10 minutes or until chocolate is set.
7. On a plate, place 1 scoop of the gelato and lay the banana against the gelato and sprinkle with powdered sugar.
Chef Ameera offers cooking classes including:
Divas on the Dash- for the woman that “doesn’t think” she has time to cook. Learn to make fierce, flashy, and boast-worthy meals that are vibrant to look at and taste as if you slaved over the stove for hours (We won’t tell your secret)
Lovin’ on the leftovers – How to makeover yesterday’s leftovers…after all, the last bite is always the tastiest…
Aphrodisiacs Class – A lover’s guide to intimate taste testing… (this is best enjoyed as a couples class)
Feasts Fit for YOUR King, Princess and Prince – Preparing hearty meals for the family
Tapas Party - Small, festive, plated courses that will arouse your taste buds. All the rave in Latin culture…
Prima Donna Dinner Party - How to prepare, cook for, and host your own dinner party with style and flair. Everything you need to know about hosting a party and enjoying it.
Vivacious Vegetarians - Just because meat is out of the question, doesn’t mean the fun flavors have to be. She will teach you how to make the sexiest vegetarian dishes without sacrificing taste!
4” Stilleto Wearers Only - This class is only for the bold, brave and beautiful. The meal is a little more intensive due to the preparation and explanation of technique but we promise that the end result is almost as fabulous as you are.
Vixens Around the World – She believes that every culture is beautiful and offers bold sensuous flavors that are to be explored and celebrated. In this class we delve into the various international cuisines. The menu changes from week to week, so be sure to inquire as to where we will take our Vixen vacay before you sign up.
Sweet Treats that’ll keep you Petite - This class will teach you how to make sweets that will leave you wanting seconds and thirds… go head and indulge because the only thing we’ve knocked off is the calories
“Put A Ring On It” – She pulls out all the stops in this class. After this meal, he’d be a fool to let you slip away… but we already knew that didn’t we…
If you have a sexy recipe to share in our love potions, we’d love to hear from you at CyberDatingExpert.com
Love Potions – Chocolate Espresso Pots du Creme
March 1, 2010
Photo Credit: Anna Williams
It’s true. Chocolate is known to be an aphrodisiac. Perhaps that’s why the chocolate recipes are the most popular selections in our Love Potions. According to Diana Phillips of Diana Phillips Artisan Chocolates, aphrodisiac is a word derived from the Greek Goddess of love, Aphrodite. Aphrodisiacs are agents that are said to cause the arousal of sexual desire. They have been around since before recorded history, but the meaning and purpose behind them has not changed. People employ these magical substances reputed for romance in hope of stimulating instant amour and erotic interest.
Diana shared with her her recipe for Chocolate Espresso Pots du Creme, adapted from Gourmet Magazine. They are both sinful and elegant and come complete with an added instruction: Meant for spooning into each other’s mouth. Clothing definitely optional.
CHOCOLATE ESPRESSO POTS DU CREME
You can use ramekins or fancy espresso cups – anything that’s oven safe.
Ingredients
* 6 oz fine-quality 55-64% dark chocolate, finely chopped
* 1 1/3 cups heavy cream
* 2/3 cup whole milk
* 2 teaspoons instant-espresso powder*
* 6 large egg yolks
* 2 tablespoons sugar
Preparation
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Garnish with shipped cream or shave some more of the dark chocolate over the top.
yield: Makes 8 servings
active time: 30 min
total time: 5 1/2 hr (includes chilling)
Visit Diana Phillips Artisan Chocolates for more information on chocolate and recipes.
Click here for more Love Potions Recipes>>>
Love Potions – Superfood Chocolate Candy
January 20, 2010
Love Potions
SUPERFOOD CHOCOLATE CANDY
My friend Rose Cole shared with me her most popular recipe from the Wellness With Rose Cookbook.
Enjoy the health benefits of chocolate while still indulging here and there.
Ingredients
1 cup extra virgin olive oil
1/4 cup organic raw almond butter
4 Tbsp agave nectar
1/4 cup organic unsweetened coconut
1/4 cup hemp seed protein
1/2 tsp liquid Stevia or 3 tsp powdered Stevia (6 packets)
1 Tbsp organic vanilla
1 tsp cinnamon
3/4 cup raw chocolate cacao powder (may substitute Chatfield’s roasted carob powder)
1/3 cup goji berries (optional)
Directions
1. Spray on ice cube tray with nonstick spray and set aside or use mini cupcake tins and papers.
2. Melt coconut oil under hot water or spoon into saucepan and melt over low flame. When coconut oil turns to a liquid, pour oil into a medium bowl.
3. Slowly whisk in almond butter, cinnamon, Stevia, and agave nectar one at a time.
4. Next, whisk in vanilla.
5. Then slowly stir in cacao (or carob), almond meal, coconut, and hemp seed protein one at at time, sprinkling evenly as you go.
6. Batter should run off of spoon. Spoon into ice cube tray, or cup cake papers and chill in freezer for 15
minutes.
6. Sprinkle goji berries on the top.
Fun Optional Add-ins
1-3 drops of your favorite edible essential oil: peppermint, lavender, lemon, rose, tangerine. You can find the best essential oils at www.RoseCole.com/RoseRecommends
1/2 tsp Course Celtic sea salt
1/4 cup Chopped Golden berries, also known as Incan Berries.
Love Potions – Chocolate Chunk Cheesecake Cookies
December 16, 2009
Love Potions - Chocolate Chunk Cheesecake Cookies
My friends at Bakespace.com have been featuring different cookies every day this week.
If you are in the mood to get decadent and don’t mind avoiding counting the calories, here’s one of my favorites.
INGREDIENTS
* 4 Tbsp butter, softened
* 8oz cream cheese, softened
* 1 egg
* 1/4 tsp vanilla
* 1 box yellow butter cake mix
* 1 bag chocolate chunks
DIRECTIONS
1. Combine first five ingredients and stir in chocolate chunks.
2. Drop dough by Tbsp on cookie sheet.
3. Bake for 9-11 minutes at 350 degrees, being careful not to overcook.
4. Raspberries, blueberries also good in place of chocolate chunks.
This Love Potion recipe was contributed by kmmahon2 at BakeSpace.com.
Cyber-Dating Expert Weekly Flirt
November 11, 2009
Click here and let the flirting begin>>>
Love Potions – Pecan Pumpkin Butter Pie
November 11, 2009
Pecan Pumpkin Butter Pie © Williams-Sonoma
We are getting close to Thanksgiving, so it’s time to eat your heart out, or at least try a new recipe for the holiday season.
This PecanPumpkin Butter Pie with Butterscotch Cream courtesy of WILLIAMS-SONOMA, will make him call you sweetheart after dessert and all month long.
INGREDIENTS
For the Pie
- 4 eggs
- 2 cups (about 1 1/3 jars) pecan pumpkin butter
- 2 cups evaporated milk
- 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
For the Butterscotch Cream
- 1 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
- 1/4 tsp. kosher salt
- 1 1/2 cups heavy cream
- 1 Tbs. bourbon (optional)
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
To make the pie, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.
To make the butterscotch cream, in a heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes; stir with a wooden spoon during the first 2 minutes of cooking (use pot holders to protect your hands), but do not stir after this point. Remove the pan from the heat and very carefully stir 1/2 cup of the cream into the hot syrup, then stir in the bourbon. Let the butterscotch sauce cool to room temperature. You will need 1/3 cup of the sauce for the butterscotch cream; reserve the remaining sauce to drizzle over the pie, or use as a topping for ice cream or cake.
In the bowl of an electric mixer fitted with the whisk attachment, combine the remaining 1 cup cream and the 1/3 cup butterscotch sauce. Beat on high speed until stiff peaks form, 2 to 3 minutes.
To serve, cut the pie into slices and serve with a dollop of the butterscotch cream. Serves 8 to 10.
The Love Potion is provided courtesy of WilliamsSomona.com
Love Potions: Chocolate Almond Walnut Brownie Cake
September 22, 2009
Mariel’s Chocolate Almond Walnut Brownie Cake
She calls it a real chocolate lover’s cake. This yummy recipe once again comes from Mariel Hemingway’s book, Mariel’s Kitchen
Nonstick cooking spray
Ingredients
8 ounces dark chocolat, chopped
1/2 cup almond meal
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Xylosweet
5 tablespoons coconut oil
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts
Directions
1. Prehear oven to 350 degrees/Fahrenheit.
2. Spray an 8-inch springform pan with nonstick cooking spray.
3. Place dark chocolate in microwave-safe bowl and heat on high at 30 second intervals, stirring between intervals, until chocolate has melted and is smooth. Set aside.
4. In a medium bowl, stir together almond meal, cocoa powder, baking powder, and salt.
5. In a separate bowl, using an electric mixer, beat Xylosweet and coconut oil until well-combined.
6. Add eggs one at a time to Xylosweet mixture, beating well after each addition. Continue beating until mixture has turned pale and creamy, about 5 minutes.
7. Beat in melted chocolate and vanilla until just blended.
8. Fold in dry ingredients and walnuts.
9. Pour into prepared springform pan and bake until cooked through, about 35 minutes. Let cool before cutting.
