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Valentines Day Treats!

In honour of Valentines Day we thought we'd put together a few recipes in the theme of Love! These ones are as tasty as they are cute! X Energetiks

Valentines Jello Hearts

Ingredients 4 (3oz.) boxes Strawberry Jello 2 envelopes Knox Unflavored Gelatin 5½ cups boiling water, divided 1 can (14oz.) Sweetened Condensed Milk ½ cup cold Water Instructions Spray a 9 x 13 pan with non stick cooking spray. In a large bowl, add the 4 packages of Strawberry Jello. Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved. Pour into the prepared pan and place in the refrigerator for 2 hours or until firm. In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute. Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool. Remove the firm red jello from the fridge and invert onto a cutting board. Re-spray the same 9 x 13 pan with non stick spray. With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste. Arrange the hearts in the pan. Pour milk mixture over the hearts and place in the fridge for 2 hours until firm. Remove and cut into squares.

Recipe from http://www.pinfoody.com/

Red Velvet Crepes

1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 tablespoons sifted cocoa powder 2 cups buttermilk 1 1/4 cups milk 1 large egg 1 teaspoon vanilla extract 3 tablespoons sugar 2 tablespoons red food coloring 2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Mix well; set aside.

In another large bowl, combine the buttermilk, milk, egg, vanilla, sugar, red food coloring and melted butter. Whisk until smooth.

Combine the dry ingredients with the wet ingredients. Stir until smooth.

Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under 1/4 cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost it’s shine, then flip and cook on the opposite side. Remove from the pan and keep warm in an oven set to 200°F. Repeat with the remaining batter.

recipe slightly adapted from duhlicious Cream Cheese Filling

8 ounces cream cheese, at room temperature 1/4 cup powdered sugar 1 tablespoon milk

In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and the milk.

Chocolate Drizzle

2 ounces chocolate chips 2 1/2 tablespoons cream

Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.

Assemble the crepes:

Fill each crepe with a bit of the cream cheese mixture. Roll up, sift powdered sugar on top, and then drizzle on chocolate. Enjoy!
Recipe from http://www.cafezupas.com/
This incredibly easy to make Flourless Chocolate Cake Recipe is to die for! A couple of the lovely ladies in our office have a gluten allergy or sensitivity and anytime I bake they have to miss out. So when this recipe crossed our path, I knew we had to give it a try. And with Valentine's Day right around the corner, it's something all of you can make and enjoy with your loved ones. Not only is is legitimately easy to make, it only takes a total of 35 minutes including bake time, and is incredible moist and delicious!

CAKE INGREDIENTS:

  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1/2 cup of chocolate chips (I used semi sweet)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 5 large eggs (separated)
  • 1/2 cup unsweetened cocoa powder plus additional for sprinkling

CAKE DIRECTIONS:

  • Preheat your oven to 375°F and butter or spray an 8-inch round baking pan (for traditional cake) or an 8 x 12-inch (if you're planning to cut out heart shapes like we did). Line bottom with wax paper and spray with cooking spray.
  • Chop chocolate into small pieces. Combine the chopped chocolate and chocolate chips in a double boiler or metal bowl set over a saucepan of barely simmering water.
  • Melt chocolate with butter, stirring, until smooth.
  • At the same time as you are melting chocolate whisk your egg whites until they form small peaks.
  • Once chocolate is melted remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add egg yolks and whisk well.
  • Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
  • Fold in egg white mixture until just mixed.
  • Pour batter into pan and bake in middle of oven 20 minutes, the top should form a thin crust.
  • Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
  • Take Heart shaped cutter and press into cake, the cake should easily lift out as you remove it
  • Decorate. Eat. Enjoy!
Recipe from http://www.botanicalpaperworks.com/

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'Dancers Among Us' by Jordan Matter