Hey girls! Enjoy these ab fab Galentine’s Day treats with your besties this weekend!
Dirty Martini Pasta
Ingredients
- Kosher salt
- 12 oz. spaghetti or linguine
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, sliced
- 1 cup pitted Castelvetrano or green olives, torn into pieces, plus ⅓ cup olive brine
- Zest of 1 lemon
- 1/3 cup gin or vodka
- 2/3 cup heavy cream
- 2/3 cup finely grated Parmesan, plus more for serving
- 1/3 cup finely chopped fresh parsley
- 3 Tbsp. unsalted butter
Directions
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente according to package directions. Set aside 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic, olives, and lemon zest and cook, stirring frequently, three to four minutes until fragrant.
- Add gin or vodka and cook, stirring occasionally, until reduced by half, about 4 minutes.
- Add cream, olive brine, and pasta and toss constantly, adding pasta water you set aside 1 Tbsp. at a time if needed, until pasta is coated and sauce is emulsified.
- Stir in Parmesan, parsley, and butter until butter is melted; season with salt. Top with more Parmesan before serving.
Pizza Roses
Ingredients
- 1 8-oz. tube crescent dough
- 1/4 cup pizza sauce
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 4 oz. large pepperoni slices, cut in half
- 1 tsp. Italian seasoning
Directions
- Preheat oven to 375° and spray a muffin tin with cooking spray.
- On a lightly floured surface, unroll crescent dough and separate into 4 rectangles. If the dough has perforated edges, pinch them together to seal.
- Using a pizza cutter, cut each rectangle of dough lengthwise into three one-inch-wide strips. Spread a thin layer of sauce onto each strip. Sprinkle with cheeses, then layer pepperoni halves on top half of each strip so that they’re slightly overlapping and the top halves of the pepperoni slices are off the pastry. Fold up bottom half of dough and tightly roll.
- Transfer to prepared muffin tin and bake until golden, 10-15 minutes.
- Serve warm.
Strawberry Brownies
Ingredients
Strawberry Puree
- 1 lb. fresh or frozen strawberries
- 1/4 cup granulated sugar
- 1/2 tsp. pure vanilla extract
- Zest and juice from 1 lemon
- Kosher salt
Brownie Batter
- 10 Tbsp. unsalted butter, cut into 1/2″ pieces
- 6 oz. white chocolate melts
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups granulated sugar
- 1/4 cup freeze-dried strawberries, crushed into powder (optional)
- 1 cup strawberry puree
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp.
- baking powder
- Pink gel food coloring
Strawberry Ganache
- 8 oz. white chocolate melts
- 2/3 cup heavy cream
- 4 to 5 fresh strawberries, thinly sliced
Directions
Strawberry Puree
- Cook strawberries, sugar, vanilla, and lemon juice in a medium saucepan over medium heat – stirring occasionally, until the strawberries begin to break down and sugar dissolves, this will take three to four minutes. Continue to simmer 12 to 15 minutes, stirring occasionally, until mixture is slightly thickened and resembles strawberry jam. Stir in lemon zest and a pinch of salt. Remove from heat.
- Transfer to a standard blender and puree until smooth. Let cool.
Brownie Batter
- Arrange a rack in lower third of oven; preheat to 325°. Line a nine-inch square baking pan with parchment.
- Microwave butter and chocolate melts in a microwave safe bowl. Heat in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
- Fit a standing mixer with the whisk attachment and large bowl then beat egg, egg yolk, sugar, and freeze-dried strawberries (if using) on medium-high speed until pale and fluffy. Beat in vanilla and 1 cup strawberry puree; set aside the remaining puree. Gradually beat in melted chocolate until smooth.
- Switch to the paddle attachment. Sift in flour, salt, and baking powder and beat on medium-low speed until just combined. Add food coloring, a few drops at a time, and beat until desired color is reached. Be careful not to overmix. Pour batter into prepared pan.
- Bake brownies until lightly browned around the edges and a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.
Ganache
- Microwave chocolate melts and cream in a medium microwave safe bowl. Heat in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
- Stir in 1/4 cup strawberry puree. Let cool.
- Spread ganache on top of cooled brownies. Top with strawberry slices and crushed freeze-dried strawberries (if using).
