Chocolate chess pie
Courtesy Southern Girl Desserts
For sheer romance, skip dinner and head straight to dessert. “The best date night meal is dessert and a chocolate chess pie at that,” says Catarah Hampshire, co-owner of Southern Girl Desserts, a dessert company based in Los Angeles. Never heard of one? It’s an old southern recipe and the name is said to have derived from the furniture chest used to store pies and other baked goods to protect them from the elements. The gooey chocolate filling is sure to get the home fires burning.
- 2 cups white sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 5 eggs
- 4 tablespoons cocoa powder
- 1 cup melted butter
- 1 teaspoon vanilla extract
- ½ cup condensed milk
- ½ cup evaporated milk
- store brought pie crust
Preheat oven to 300 degrees. Start by combining sugar, flour, salt, and cocoa into a bowl. Beat eggs into bowl one at a time, then add melted butter, vanilla, and milk and mix until smooth. Pour into par baked pie shell (bake shell in oven for 10 minutes before adding mix). Then bake entire pie in oven for one hour or until the filling is set. Cool in fridge for two to three hours and serve cold. Here are some more cheap date night ideas.
Beet pasta with carrot puree and goat cheese
Chef Derrick Fox is best known for his appearance on Fox TV’s Master Chef. “The great thing about this recipe, it’s very colorful, sexy, light, and vegetarian! ” Fox says. “It can also be a great appetizer or first course.”
- 8 oz of beet juice
- Box of spaghetti
- 2 large carrots
- 2 tablespoons butter
- ¼ cup of heavy cream
- goat cheese crumbles
- olive oil
- Micro greens.
For the carrot puree: peel and chop your carrots in to ¼ inch pieces. In a medium pot, boil carrots until tender. Strain the carrots and place in a blender. While carrots are hot in the blender, add the butter and ½ of the cream. As you’re blending, add the rest of the cream until the puree is a pleasing consistency. (If its not creamy enough add more cream.) Once smooth, return to the pot, cover and keep warm on your stove.
For pasta, in a medium sauce pot, bring the beet juice to a boil. (The pasta will take on the purple color and flavor of the beet juice.) Add 2 servings of spaghetti and cook until al dente. Stain your pasta.
To plate: Drizzle olive oil, salt to taste, add your puree, garnish with goat cheese and micro greens.