Cooking Live Recipes 1/22/25

Hey everyone. Thanks for tuning in to tonight's live. This cocktail and both desserts are perfect for Valentine's Day and super easy to make! Rewatch the live if you need a refresher! xo Suzy

RED DEVIL

1 1/2 ounces vodka

1 1/2 ounces peach schnapps

1 1/2 ounces Southern Comfort

1 1/2 ounces gin

2 ounces Triple Sec

2 ounces OJ

2 ounces Cranberry Juice

Splash of Grenadine

Fill a Boston Shaker with ice, add all ingredients, cover, shake and pour using a strainer. Garnish with a cherry. This recipe is enough for 2-3 drinks.

CHOCOLATE LAVA CAKES

1 cup unsalted butter room temperature

12 ounces bittersweet chocolate (60% cocao)

4 large eggs room temperature

4 large egg yolks room temperature

1/4 cup Hippy Pilgrim Chocolate Vanilla Sugar

1/4 cup organic sugar

1/4 tsp kosher salt

1 tsp Hippy Pilgrim Vanilla Extract

4 TB Flour

Preheat oven to 450 degrees and line muffin tins with cupcake liners.

Melt butter and chocolate over a double boiler until smooth or microwave in 30 second intervals until smooth.

Using a hand mixer, combine eggs, sugar, salt and vanilla extract until thick and pale yellow.

Fold in chocolate and flour and fill muffin tins 3/4 full.

Bake 6-8 minutes until the outside is cooked but the middle still has a jiggle.

Allow to cool slightly before serving with whipped cream and berries.

Serves 12

CREME BRULEE

6 large egg yolks room temperature

1/4 Hippy Pilgrim Vanilla Sugar Cinnamon

1/4 cup organic sugar

2 tsp Hippy Pilgrim Vanilla Extract

2 cups heavy cream

4 TB or more organic sugar

Preheat oven to 300 degrees. 

Whisk egg yolks, sugars and vanilla extract in a bowl.

Simmer the heavy cream until warm.

Slowly whisk the warm heavy cream into the egg mixture. Do not add it all at once.

Place this mixture over a double boiler and whisk gently until it thickens enough to coat the back of a spoon.

Strain into a large glass measuring bowl with a pourable spout.

Divide among 6-8 individual ramekins or in one large tart pan. You may submerge the ramekins halfway with a water bath or bake without. 

Bake for 20-30 minutes until the edges are set and the middle has a slight jiggle.

Refrigerate for at least two hours.

Top with sugar and torch it until it caramelizes.