Cooking on the Cove_ Weeknight pasta and chocolate cake for Valentine’s

’re gearing up for St. Valentine’s Day proper right here on the cove and, by request, I’m bringing once more our family’s favorite week-night pasta dish. This melding of two recipes – one from unbelievable Brunswick buddies and one from my daughter Rachel – is the precise pasta to serve to your loved ones members on this 12 months’s weeknight day of affection.

Made up shortly and served with a crisp salad, warmth bread and possibly a glass of wine, you’ll nonetheless have room for this decadent heart-shaped chocolate cake. Certain, we wish additional chocolate cake on account of St. Valentine’s Day is explicit and the rest of February is, correctly, very Februaryish. We must always uncover pleasures wherever we’re in a position to and chocolate cake with pink frosting helps. On a regular basis.

Getting proper all the way down to enterprise: For the cake, the eggs, milk and bitter cream all needs to be at room temperature and all dairy merchandise should be full fat. This is not the time to stint.

Don’t have a heart-shaped baking pan? Use two 8-inch pans, one sq. pan and one spherical. As quickly as baked, slice the spherical cake in half and place the two halves on each side of the sq. cake to kind a coronary coronary heart. For many who solely have one coronary coronary heart pan, you probably can slice the muffins length-wise to make two layers.

Counting on the way in which you ice the cake (which should be carried out merely sooner than serving) you may need some frosting left over. No worries—pipe it throughout the serving plates or stick it throughout the fridge for an extra occasion. It could preserve for only a few days, or throughout the freezer for as a lot as 3 months.

Adorning ideas embrace sliced strawberries, totally different berries, sprinkles, grated chocolate, or edible flower petals. Make it equivalent to you indicate it and don’t overlook the love.


Pasta with bacon, onions and pink pepper

1 pound bacon, chopped

1-2 onions, thinly sliced

1 large pink pepper, thinly sliced

12 ounces angel hair pasta

Freshly grated Parmesan cheese for garnish

Freshly ground black pepper



Olive oil, as wished

Convey an enormous pot of water to a boil. Add salt and pasta. Cook dinner dinner until al dente and drain, reserving only a few tablespoons of pasta water.

In an enormous skillet, prepare dinner dinner bacon over medium heat until carried out nonetheless not too crispy. Take away bacon to a paper-towel lined plate and discard drippings, reserving 2 tablespoons throughout the skillet for sauteing onions and pepper until tender-crisp.

Add pasta and bacon to greens throughout the skillet. Add a splash of pasta water and toss gently. Add a drizzle of olive oil if wished. Serve immediately with Parmesan and freshly ground pepper.

Yield: 4 servings


Chocolate bitter cream cake

1 1/2 cups flour

3/4 cup cocoa

1 1/2 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda


2 large eggs

1 large egg yolk

1/2 cup full milk

1/2 cup bitter cream

1/2 cup vegetable oil

1/2 cup scorching water


2 1/2 teaspoons vanilla

Preheat oven to 350. Line the underside of cake pans with parchment paper. Spray the sides with cooking spray.

In an enormous bowl, whisk collectively flour, cocoa, sugar, baking powder, baking soda and salt. Put apart.

In a single different large bowl, whisk collectively eggs, egg yolk, milk, bitter cream, oil and vanilla extract. Slowly whisk in scorching water until blended.

Stir moist elements into dry elements, being cautious to not over-mix.

Pour batter evenly into prepared pans and bake 20-25 minutes or until a toothpick comes out clear when inserted in the middle of the muffins.


Place pans on a wire rack and allow to sit back for half-hour, then take away from pan and funky muffins absolutely sooner than frosting and adorning.

Yield: 2 (8-inch) muffins

Strawberry cream cheese frosting

1 1/2 cups modern strawberries, finely chopped, or thawed frozen strawberries

4 teaspoons sugar

4 teaspoons lemon juice

1/2 cup butter, at room temperature


8 ounces cream cheese, at room temperature

1/2 teaspoon vanilla

3 to 3 1/2 cups powdered sugar, sifted

1 pinch salt

4-6 sliced strawberries for adorning

Place strawberries, sugar and lemon juice to a small saucepan over low heat. Stir usually for about 10-Quarter-hour or until mixture thickens and reduces to about 1/3 cup. Take away from heat and spoon strawberries in a small bowl. Refrigerate to sit back absolutely.


In an enormous bowl, beat butter and cream cheese on medium extreme until blended. Add powdered sugar and beat on medium extreme for 1-2 minutes until mixture is light and fluffy, scraping down sides of bowl with a spatula.

If the frosting is simply too skinny, add additional powdered sugar a tablespoon at a time. If it’s too thick, add a tablespoon of milk.

Add vanilla, cooled strawberry mixture, and a pinch of salt. Beat 1-2 minutes until absolutely blended. Retailer in fridge then carry to room temperature to frost the cake merely sooner than serving.

Yield: Enough frosting for a two-layer cake or one coronary coronary heart cake constructed as above.

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