When I asked the columnist of “Cooking for One” for his most romantic recipe for our Love Potions, Joe immediately knew his chocolate chip recipe he made for his boyfriend Carl was the one that all single daters would enjoy. Joe proudly told me this was the most romantic recipe in his new book, Eat Your Vegetables: Bold Recipes for the Single Cook.
In an excerpt in Joe’s book, he say, “Perhaps it’s not wise, but I judge a relationship potential by how a guy eats. That is, a man who consumes food with gusto stands a better chance with me than one who pokes around at his plate, complains about a (large) portion sizes, or declares dessert off-limits.
One day when Joe’s boyfriend Carl wasn’t feeling well, Joe made him chicken soup with ginger and green onions. After a half-hour of finishing the soup, Carl felt better and said, “Got any cookies?” Joe whipped up a new recipe for this cookies, which I had the pleasure of nibbling on during our cooking session.
If a way to a man’s heart is through his stomach, jot down this recipe and serve it to your guy at dessert.
Carl’s Chocolate-Chunk Cookies
Makes 8-10 very large cookies
- 1/2 cup raw unsalted pecan halves
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup rolled oats
- 2 tablespoons unsweetened finely shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 egg
- 1 teaspoon Fiori di Sicilia or vanilla extract, or 1/2 teaspoon orange oil plus 1/2 teaspoon vanilla extract (optional)
- 6 ounces bittersweet chocolate, shaved with a knife into irregular slivers and chunks
Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.
Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together the all-purpose and whole wheat flours, oats, coconut, baking soda, and salt. In a separate bowl, using an electric hand mixer on medium-high, beat the butter and sugar until fluffy. Beat in the egg and Fiori di Sicilia.
Reduce the mixer speed to low, add the flour mixture, and mix just until incorporated. Stir in the chocolate chunks and pecans. Line two baking sheets with parchment paper. Drop 1/4-cup mounds of dough onto the sheets, 4 inches apart.
Bake, rotating the sheets halfway through, until golden brown on the edges, 12-15 minutes. Remove the cookies and let them cool on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to three days.
Note: You can freeze these before baking. Just drop the mounds onto just one baking sheet, as close together as you need without touching, and freeze them until firm. Then transfer them to heavy-duty freezer bags and store in the freezer for up to six months. To bake from frozen, increase the time to 25 minutes or longer.
Many thanks to Joe Yonan and Ten Speed Press for permitting us to feature this love potion recipe.
Click here to purchase your copy of the book.
Looking for more Love Potions romantic recipes? We’ve got you (and your date) covered.
Last Thanksgiving we featured Pecan Pumpkin Butter Pie, which is still one of my favorites.
This latest recipe comes from PecanPieRecipe.com and is a wonderful addition to our Love Potions.
This two-layer pie has a bottom layer of tender sweet potatoes, combined with cinnamon, ginger, nutmeg, cane syrup and vanilla. The pecan pie filling is spread over the top with a garnish of whipped cream and chocolate curls.
1 Prepared Sweet Pie Crust
1 pound Sweet Potatoes, baked until fork tender, peeled and mashed
1/2 cup Pure Cane Syrup
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon freshly grated Nutmeg
5 Extra Large Eggs
1 1/2 teaspoons Pure Vanilla Extract
1 1/2 cups Pecan pieces
1/4 cup Light Corn Syrup
1/2 cup Granulated Sugar
1/2 cup firmly packed Light Brown Sugar
Sweetened Whipped Cream, accompaniment
1. Preheat oven to 375 F.
2. Combine sweet potatoes, cane syrup, cinnamon, ginger, nutmeg, 1 egg, and 1/2 teaspoon of the vanilla in a large mixing bowl.
3. Spoon sweet potato mixture into the unbaked pastry shell. Spread smooth.
4. Sprinkle pecan pieces onto the filling.
5. Beat 4 eggs in a large bowl. Add 1-teaspoon vanilla, corn syrup, sugar, brown sugar, and salt.
6. Pour egg mixture over pecans.
7. Bake 1 hour, or until pastry edges are golden brown, and filling is set.
8. Cool on wire rack. Allow 1 hour.
9. Remove from the oven and cool on a wire rack for 1 hour before serving.
10. Garnish with chocolate and sweetened whipped cream.
All of us at Cyber-Dating Expert wish you a very Happy Thanksgiving.
This sumptuous Stuffed Strawberries With Mascarpone Cheese and Dark Chocolate recipe is a perfect for couples who prefer dining out but like their “dessert” at home.
The strawberries are fantasy food for lovers: finger-amiable, juicy and sweet.
Combined with the mascarpone cheese and the the dark chocolate, it’s a delicious treat to share with your sweetheart, both decadent and healthy.
12 large strawberries
4 ounces mascarpone cheese
1/2 teaspoon super-fine granulated sugar
2 drops vanilla extract
2 tablespoons grated dark chocolate (save a little for sprinkles)
1. Rinse and dry strawberries. With a paring knife, remove the hull and inner meat of the berry, forming a cavity in the berry. Also slit the sides of the strawberry in quarters just a little to allow for stuffing.
2. Mix stuffing ingredients until incorporated. With a small teaspoon, stuff the cheese filling into the cavity of the berry. Sprinkle additional grated chocolate on top. Serve cold.
Love Potions was contributed by The Seduction Cookbook: Culinary Creations For Lovers and can be found on page 66 of the book.
This Thanksgiving season, we searched near-and-far to find the perfect Love Potion romantic recipe to bake for your sweetheart, while showing gratitude for your relationship.
With over 1500 rave reviews on AllRecipes.com, this double layer pumpkin cheesecake recipe tops our list for Thanksgiving.
If you have four hours of time on your hands, along with a spare 425 calories, this recipe must be on your list this year.
Not spending Thanksgiving with your sweetheart? Don’t fret. This yummy recipe can be shared throughout the holidays. Let your cyber-date know what’s on the menu and he’ll happily schedule you in his calendar.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
This recipe and photo are provided courtesy of AllRecipes.com For more love potions recipes, click here
1 Tbsp. of unsalted butter
1 Tbsp. olive oil
1/4 cup finely chopped onions
1 cup of Arborio rice
1/2 cup of dry Champagne
1 can of low sodium chicken broth (14.5 oz.)
1/2 pound medium uncooked shrimp
1/4 cup freshly grated Parmesan Cheese
A few sprigs of finely minced fresh parsley
Place butter and olive oil in a medium saucepan over medium heat. Add onions and saute 1-2 minutes until onion is translucent.. Add the rice and saute 2 minutes coating rice with the butter mixture. Add Champagne; simmer until the liquid is almost evaporated, stir frequently while simmering. Add the broth, simmer until rice is almost tender, stir with a wooden spoon, stir frequently for about 15 minutes. Add the shrimp and simmer, stirring frequently until the shrimp is cooked through and the rice is al dente, add small amounts of broth if the mixture is too thick. Stir in the parmesan cheese. Taste and season with salt and pepper. Serve on warmed plates and sprinkle top lightly with minced parsley. Serves 2
You can steam some fresh asparagus and serve the rice over the aspargus with the tips pointing out.
The Love Potion recipe was contributed by Heatherr Jumah.
Click here for more Love Potions Recipes.
Just in time for summer, Match.com’s Stir Events held a cooking class attended by 16 singles in Los Angeles. Knowing I could improve on my culinary skills, I was one of the first to sign up.
The event was held at Sur la Table at the trendy Farmers Market at The Grove with an even mix of men and women. Sure there was a lot of comparing dating disasters and bad dates, but everyone had a wonderful time.
We prepared three dishes, led by Chef Alexx Guevara including Perfect Risotto, Grilled Chicken and Vegetable Kabobs, and a light summer desert of Mixed Summer Berries with Zabaglione.
My favorite dish was the Perfect Risotto, worthy of being featured in our Love Potions and being served to impress your next Internet date.
Ingredients (yields 4)
6-8 cups chicken stock
Boiling water, as needed
3 tablespoons unsalted butter, divided
1/3 cup (about 2 medium) fine chopped shallot
2 cups (about 14 ounces) Arborio or Carnaroli rice
3/4 cup (1-1/2 ounces) finely grated Parmean cheese
1 teaspoon chopped fresh chives, for garnish
Pour the chicken stock into a large saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover, and keep hot. Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.
In another large saucepan, heat 2 tablespoons butter over medium heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3-4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.
Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed. Add the remaining stock 1/2 cup at a time, stirring constantly and adding more broth after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16-2o minutes.
Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt and white pepper. Remove from heat and stir in the remaining 1 tablespoon butter and Parmesan. If risotto is thick, use any leftover stock to thin as needed. To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.
For more romantic recipes worth serving on a date, Visit Love Potions.
Julie Spira is an online dating expert, bestselling author, and founder of Cyber-Dating Expert. She creates irresistible profiles for singles on the dating scene. For dating advice, sign up for our Weekly Flirt and like us at Facebook.com/CyberDatingExpert.
To celebrate St. Patrick’s Day, if drinking green beer or nibbling on a mint-chocolate chip ice cream cone aren’t on your menu, we’re thrilled to share Rose Cole’s healthy recipe for her Raw Mint-Chip Shamrock Shake.
- 1-2 Tbs cacao nibs (or chocolate chips)
- 1 frozen large banana (the more ripe, the better)
- 1-2 drops peppermint extract (or handful of fresh mint leaves)
- 1/4 cup frozen spinach (or opt for all-natural green food coloring, or just make a white mint shake)
- 2/3 cup non-dairy milk of choice (coconut, almond, hemp, etc. Use more or less, depending on desired thickness.)
Optional Ideas & Add-ins
- cocoa powder
- chocolate protein powder
- garnish with fresh mint leaves
- 2-4 drops liquid stevia (I love the peppermint liquid stevia from Sweet Leaf)
- a pinch of guar gum and xantham to make pudding (or just reduce milk)
Blend everything together and enjoy! For more healthy recipes, visit RoseCole.com.
For more romantic recipes, check out our Love Potions!
There are many recipes on the Internet for the holiday season, but some of my favorites can be found on the Williams-Sonoma website.
This year, they’ve curated a list of recipes guaranteed to spice up your love life. The recipe that made it to the holiday edition of Love Potions is the simple ginger cookies. They say these ginger cookies are irresistible.
Ginger is also high in potassium and is known to improve your immune system.
Photo Credit: Williams-Sonoma
- 1 1/4 cups pecans or macadamia nuts
- 14 Tbs. (1 3/4 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar, plus more for sprinkling
- 1 extra-large egg
- 1/2 cup dark molasses
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking soda
- 1 1/2 Tbs. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1/4 cup minced crystallized ginger
Preheat an oven to 325°F. Line 2 baking sheets with parchment paper. Using a sharp knife, cut each log into slices 1/8 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake until golden, 8 to 10 minutes. Remove from the oven, transfer to a rack and sprinkle with sugar. Let cool.
Did you know that this week, October 10-15 is Chocolate Week in the U.K.?
Throughout the country, chocolate lovers are attending tasting events and celebrating the holiday.
Here in the U.S., we celebrate National chocolate day in March, perhaps to keep the sweetness of Valentine’s Day alive. Since we live in a global society, I’ve decided we should celebrate from afar.
Chocolate, as you may know, has many benefits. It’s an antioxidant and consumed in moderation, can be good for your health.
Chocolate makes an excellent gift for someone you may have a crush on and to bring on a date.
Sharing chocolate can be romantic as you spoon-feed each other some delicious chocolate mouse. Check out some of our chocolate recipes in our Love Potions for some suggestions for the holiday.
Chocolate is passionate. Heart shaped chocolate can be an aphrodisiac, so I suggest you stop by your local chocolatier, guilt-free, and celebrate the holiday.
Julie Spira is an online dating expert and author of the bestseller, The Perils of Cyber-Dating: Confessions of a Hopeful Romantic Looking for Love Online. Visit her at http://CyberDatingExpert.com and follow @JulieSpira on Twitter and on facebook.com/cyberdatingexpert
Getting ready for the warm weather? Our friends at BakeSpace have contributed another luscious recipe for our Love Potions.
Enjoy this creamy rasberry gelato dessert worth serving to your date or sweetheart.
- Servings: 6-8
- Preparation Time: 3 hours
- 12 oz. fresh raspberries
- 2/3 c. sugar (I used half granulated and half vanilla sugar)
- 2 c. whole milk
- 1/2 c. heavy cream
- 1 tsp. fresh lemon or lime juice
1. Process berries, sugar, and whole milk in a food processor or blender until smooth. Pour into a nonreactive bowl.
2. Add in the heavy cream and mix just enough to combine. (Do not whip the cream.) Add in the lemon or lime juice. Cover and refrigerate for at least four hours and up to overnight.
3. Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or freeze up to one month.
***Note: You can substitute the following fruits using the above recipe: bananas, peaches, pears, strawberries, blackberries, apricots, Granny Smith apples, and blueberries.