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Love Potions – Chocolate Espresso Pots du Creme

Love Potions - Chocolate Espresso Pots du Creme

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.


You can use ramekins or fancy espresso cups – anything that?s oven safe.


* 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


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.

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Love Potions – Superfood Chocolate Candy

Love Potions


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.


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)


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
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
1/2 tsp Course Celtic sea salt
1/4 cup Chopped Golden berries, also known as Incan Berries.

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Love Potions – Chocolate Chunk Cheesecake Cookies

Love Potions - Chocolate Chunk Cheesecake Cookies

Love Potions - Chocolate Chunk Cheesecake Cookies

My friends at 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.


* 4 Tbsp butter, softened
* 8oz cream cheese, softened
* 1 egg
* 1/4 tsp vanilla
* 1 box yellow butter cake mix
* 1 bag chocolate chunks


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

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Love Potions – Pecan Pumpkin Butter Pie


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.


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

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Love Potions: Chocolate Almond Walnut Brownie Cake

chocolate nut brownies
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. The book is divided into four seasons. Since this is the first week of fall, I selected my personal favorite from her fall recipe selection.

Nonstick cooking spray

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

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.

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Love Potions – Mariel’s Breakfast Smoothie

orange drink
Did you have an all-nighter with your cyber-beau? Feeling a little bit guilty about it?

Start the day with a refreshing recipe from Mariel Hemingway’s latest book, Mariel’s Kitchen.
You ?may feel some remorse about the night before, but this healthy drink will start your day off with a smile.

Breakfast Smoothie?

1 cup fresh organic orange juice
1 cup fresh organic carrot juice
2 cups organic GMO-free soy milk or almond milk
2 cups organic bananas, peeled and quartered
2 scoops whey protein isolate powder (about 4 tablespoons)
2 teaspoons Xylosweet, optional

Combine all ingredients with about 2 cubs of ice cubes in a blender.
Blend until combined and frothy. Serve immediately.

This love potion was graciously contributed by Mariel Hemingway, author of Mariel’s Kitchen.

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Love Potions – Easy Pear Appetizer


Love Potions - Easy Pair Appetizer

At my recent book signing event at Donald J Pliner in Beverly Hills, the Italian caterer, La Piu Bella Tavola treated us to delicious limonada cookies. This month they are sharing their secret recipe for the Easy Pear Appetizer for our Love Potions.

Easy Pear Appetizer?

  • 2 Pears?
  • 1 Container of Mascarpone Cheese (in dairy case)
  • Cracked Pepper?
  • Whole Toasted Walnuts?

Remove the core and pits from a pear. Slice pear into 1/4 inch slices, slicing through the entire pear. Whip mascarpone cheese with fork. Add a dollop of mascarpone cheese to the top of the pear slice. Sprinkle cracked pepper lightly on top of the cheese. Top with lightly toasted walnut. Enjoy!?

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Love Potions – Mariel’s Blisscuits

Mariel's Blisscuits

Mariel's Blisscuits

How would you like your life to be filled with bliss? Or at least have you and your loved one’s tummy filled with Mariel Hemingway’s Blisscuits? Mariel shares her special recipe in her new book, Mariel’s Kitchen: Simple Ingredients for a Delicious and Satisfying Life.


2 cups almond meal
1 cup plus 2 tablespoons whey protein isolate powder
1 cup plus 1 tablespoon Xylosweet
1/2 cup finely shredded coconut
3 tablespoons coconut flour
2 1/2 tablespoons ground cinnamon
1 3/4 teaspoons baking powder
2 1/4 teaspoons xanthan gum
1 cup coconut oil
3 large egg whites
1 1/4 teaspoons vanilla extract
3/4 teaspoon almond extract


1. Preheat oven to 300-degrees Farenheit. Cover two large baking sheets with parchment paper and set aside.
2. Place all dry ingredients in a large bowl and mix together well. In a medium bowl, whisk together coconut oil, egg whites, and vanilla and almond extracts. Pour wet ingredients into dry and mix together well.
3. Roll out dough to 1/4 inch thick and cut into 2-inch squares. Or form into 2-inch patties, 1/4 inch thick, with your hands. Place on prepared baking sheets and bake until golden, 15-20 minutes.
4. Let cool before storing in an airtight container for up to 4 days or freeze for up to a month.

Suggestion from Mariel: “Divide dough into 1-cup amounts and wrap tightly in plastic wrap, then in foil. Blisscuit dough can be frozen for up to 2 months. This way you can defrost a cup at a time and bake fresh Blisscuits whenever you like.”

Love Potion was generously contributed by Mariel Hemingway.

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Love Potions – The BEST Chocolate Chip Cookie


Who doesn?t love a great chocolate chip cookie? Chocolate chip cookies probably bring back the most childhood memories and of course, if you?ve ever tried them, Mrs. Field?s chocolate chip cookies are the absolute best!

So what?s a cookie cravin? girl to do when she can?t get a hold of Mrs. Field?s delectable delights? That?s right! Pull out the cookie sheet and make your own!
Todd Wilbur of the fabulous website Top Secret Recipes creates perfect clones of famous brand name products. And luckily, he has a clone recipe for Mrs. Field?s chocolate chip cookies!

So grab that spatula, mixing bowl, and bake the best chocolate chip cookies that money can buy! ?Nibble on a few with your latest cyber-date and soon you will be in cookie heaven!

Love Potion contributed by Heather Jumah, Wealth, Success, and Women.

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Love Potions – The Pomegranate Margarita

pomegranate-martiniJust the berry color alone of the Pomegranate Margarita makes it a sexy drink for you and your cyber date.

Besides being the drink of the season, the pomegranate is now the fruit of choice with some added health benefits.

Here are five juicy pomegranate facts:

1. Pomegranates have more than three times the antioxidants of red wine or green tea.

2. Pomegranates have proven to decrease certain cancers and Alzheimer’s disease.

3. Pomegranates have proven to lower blood pressure and cholesterol as well as protect the arteries

4. Poemegranates have a rich taste that makes it desirable to eat and drink.

5. Although Pomegranates help us find the fountain of life, it is a fun and flirty drink to enjoy on a date.

Jan Finlayson shares her recipe with us for the Pomegranate Margarita for this month’s love potion.


1 cup sugar
1/2 cup water
2 1/2 cups pomegranate juice (see Note)
1 cup a?ejo tequila
3/4 cup fresh lime juice
10 thin strips or slices of cucumber, for garnish


1. In a small saucepan, combine the sugar and water and simmer over high heat, stirring, until the sugar has dissolved; let cool completely.

2. In a tall pitcher, combine the sugar syrup with the pomegranate juice, tequila and lime juice. Stir well, fill the pitcher with ice and stir again. Pour into 10 margarita, martini or cordial glasses, garnish each with a cucumber strip and serve.


To make fresh pomegranate juice, cut the pomegranates in half crosswise and use a citrus juicer, preferably a large one, to extract the juice. One large pomegranate yields 1/3 cup of juice, which can be frozen for up to 6 months.

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