Valentine’s Day | College Eats
Valentines Day is a universally inclusive holiday to celebrate with your partner, bae, or your group of friends on your floor. College Eats put together lovely recipes for this Valentines Day that are customizable to your partner’s preference and easy to prepare with your friends on your floor. Chocolate is the primary ingredient for two of the recipes, which we melt using a make-shift double boiler on the stove, but if you do not have access to a stove we recommend melting the chocolate in the microwave. Choose your favorite candies to roll and rush your midterm stress on to and sprinkle over the chocolate covered pretzels and popcorn with your friends. For those who want an alternative to chocolate on Valentines Day, try the Heart in the Frame. Making the heart-shaped fried eggs and toast will deliver the message to your special somebody or friends that they are appreciated. Elevate your toast and egg with hot sauce, salsa, or vinaigrette. Make sure to follow us on social media at CollegeEats_SU on Instagram and on Facebook, and send us pictures of your prepared dishes.
— Chocolate Covered Pretzels with Goodies Ingredients:
• 1 bag of heart-shaped, lightly salted pretzels
• 1 1/2 cups semi-sweet chocolate
• 1 Tbsp Canola Oil Sprinkles or Candy of choice (M&Ms, Sugar hearts, Oreos)
1. If you are using larger pieces of candy, place in a zip-lock bag and roll out into smaller pieces with a rolling pin or large bottle.
2. Fill a small saucepan with 1 cup of water. Heat water on medium and add a metal or glass bowl (make sure the water touches the bottom of the bowl). Add chocolate and 1 Tbsp of canola oil; stir the chocolate as it melts.
3. When the chocolate is completely melted, remove the pot from heat and keep the chocolate bowl on top of the pot.
4. Dip half of each pretzel into the chocolate and then place on a flat surface. Sprinkle your toppings on top of the chocolate half of the pretzel. Re-apply chocolate if you desire.
5. Allow chocolate to stiffen on your counter or in your fridge for thirty minutes to an hour.
— Chocolate Covered Popcorn with Valentine Sweets Ingredients:
•1/3 cup of popcorn seeds
• 1 1/2 cups of white chocolate
•1 Tbsp of Canola oil 2 Tbsp of milk Candy or Sprinkles of choice
1. Pop the popcorn seeds and spread the popcorn evenly on a rimmed baking sheet lined with parchment paper.
2. Fill a small saucepan with 1 cup of water. Heat water on medium and add a metal or glass bowl (make sure the water touches the bottom of the bowl). Add chocolate and 1 Tbsp of canola oil; begin stirring the white chocolate and add milk if you see it needs to be loosened.
3. Once the white chocolate is loose, remove the pot from the stove and drizzle the chocolate over the popcorn. Shake the popcorn to get an even distribution of chocolate and sprinkle candy over the popcorn.
4. Allow to cool for 20 minutes.
–– Egg in a Heart Toast Ingredients:
• 4 pieces of toast 4 eggs 8 Tbsp of butter
1. Cut hearts in the center of your toast with a knife or with a heart-shaped cookie cutter. If you are cutting with a knife, stack two pieces of toast and cut (the density makes cutting the shape easier). Reserve the heart-shaped pieces of toast for later.
2. In a pan wide enough to hold two pieces of toast, heat the stove to med-high and add 3 tbsp of butter to the pan. Once the butter melts, add the toast and the heart-shaped pieces in the pan. Cook the beard for 3-4 minutes until the bottom is golden brown.
3. Flip beard and apply one more tbsp of butter. Then add one egg to each heart-hole.
4. Cook eggs for 1-2 minutes, until the white is almost completely cooked through. Flip the two pieces of toast and cook for 30 seconds to a minute longer. The longer you cook the egg the firmer the yolk will be.
5. Remove from the pan and enjoy immediately.