Ingredients
For the Hot Chocolate
1 1/2 cups milk
2/3 cup chocolate-chip chunks
2 tbsp unsweetened cocoa
2 tsp of powdered sugar For the Lavender Vanilla Bean Marshmallow
Adapted from Gourmet
1 1/4 cups water
1 tsp fresh lavender
2 vanilla beans (scrape the beans out of the pod)
2 cups sugar
1/2 cup agave
2 egg whites
3 1/2 packets of gelatin
Instructions
Mix together all of
your ingredients on low heat until everything is melted. Serve with Lavender
Marshmallows.
For The Lavender Vanilla Bean Marshmallow
1. Combine water, lavender, and 1 vanilla bean in a pot
and bring to a boil. Remove lavender and vanilla bean.
2. Combine sugar, agave, and 1/2 cup of the infused water
from step 1 in a pot. Bring to a boil to create simple syrup. Set aside.
3. Stir together 1/2 cup lavender-infused water and gelatin
packets. Set aside.
4. Whip egg whites with your second vanilla bean until soft
peaks form.
5. Using a rubber spatula, fold in your lavender-infused
gelatin, simple syrup, and soft peaks. Dust a 9 1/2 x 13 baking pan with powdered
sugar, then pour your marshmallow mixture into the pan and allow to set in the
fridge for three hours.
6. Use a knife or a cookie cutter to cut into individual
marshmallows.
2 cups granola (recipe below)
2 cups blueberries
1 1/2 cups plain yogurt For the Gypsy Granola
5 cups old-fashioned oats
1/2 cup agave
3/4 cup sugar
1/4 cup canola oil
2 tbsp salt
3 cups unsweetened dried coconut
2 cups sliced almonds
1 tbsp Savour This Kitchen Gypsy Spice Blend
Instructions
1. Assemble in a glass in
the following order: layer of yogurt, layer of granola, layer of blueberries.
For the Gypsy Granola
1. Preheat oven to 300°F. Combine agave, sugar, and
canola oil in a small pot over low heat until the sugar has dissolved into
the oil.
2. Pour oil-sugar mixture over oats, coconut, and almonds in bowl. Stir
together with Gypsy Spice Blend and salt.
3. Line baking sheet with parchment paper. Spread
granola mix over parchment paper. Turn oats over every 10 minutes. Bake
20-30 minutes.
4. Remove from oven, set on oven rack, and allow to
cool.
For the Dough
1/4 cup warm water
2 1/4 tsp dry active yeast
3 large eggs
2 1/2 cup milk
1/2 cup brown sugar
1/4 tsp salt
6 tbsp melted butter
2 cups flour For the Strawberry-Rhubarb Filling
1 1/2 cups rhubarb, sliced thin
3 1/2 cups fresh sliced strawberries, circle-shaped
1 cup brown sugar
1/2 cup water
1 1/2 tsp lemon juice
For the Lemon-Curd Mascarpone Frosting
3 egg yolks
1/2 lemon zest
1/4 cup lemon juice
6 tbsp sugar
3 tbsp butter
1 cup mascarpone
1-2 tbsp powdered sugar
Instructions
For the Dough
1. Combine warm water and yeast in a bowl and set for 10
minutes.
2. Whisk eggs and 1/2 cup milk in a bowl and then set
aside.
3. Mix together egg/milk mixture, yeast mixture, brown
sugar, and salt in a large bowl and then set aside.
4. Add 2 cups milk and melted butter to the ingredients
in the large bowl from step 3 in a stand mixer, using bread hook to mix.
5. Add 2 cups of flour to the ingredients in the stand
mixer, using bread hook to mix. Then remove from stand mixer and place in greased
bowl. Cover and allow to rest and rise for the next 2 hours.
6. Roll out sweet dough mixture to roughly 18’’ in
length. Spread with strawberry-rhubarb filling (recipe below) and roll like a
giant cigar, nice and tight. Then cut into 1-inch pieces across and place in
round cake pan and allow to rest for 15 minutes.
7. Bake at 350°F for 30 minutes. Spread sweet rolls
with lemon-curd mascarpone frosting (recipe below).
For the Strawberry-Rhubarb Filling
1. Bring all ingredients to a boil (except for 1/2 cup
strawberries) in a medium-sized saucepan, stirring constantly and
crushing berries slightly with back of spoon. Boil until thickened, about
10-15 minutes.
2. Add last 1/2 cup fresh strawberries. Stir filling
for 3 more minutes, then remove from heat.
For the Lemon-Curd Mascarpone Frosting
1. In a small saucepan, stir lemon juice, lemon
zest, sugar, and egg yolks constantly until thickened. Then incorporate
butter.
2. Strain lemon curd through fine-mesh strainer.
Then cover and place in refrigerator.
3. In a small bowl,
combine mascarpone, 1/2 cup of lemon curd, and 1-2 tablespoons of powdered sugar.
4. Set
aside until you are prepared to frost sweet rolls.
Are you planning a breakfast in bed this
Valentine’s Day?
P.S. If you’d like to
print out the adorable "Let’s Stay in Bed" card for your own Valentine, you can download it
right HERE.
Photos: Joe+Kathrina
Food and Recipes: Savour This Kitchen
Concept and Design: Tasteful Tatters
Florals and Styling: Heirloom Design
House
Custom Wood Serving Trays: Maker &
Meadow
Card Printout: Alyssa Designs
Things