~Valentine Treat 6~

My vintage and antique valentines are featured in this weekend’s edition of

The Rochester Post Bulletin!

My friend, Sandy Erdman, wrote a great article!

There was only enough room for two of the valentines

to be pictured….soooo…

I thought I’d share some of my other favorites here.

and the following selections are reproductions, but still very sweet…

and now for that brownie recipe…

~Bonny Doon “Book of Love” Brownies~

Are you familiar with Bonny Doon’s Framboise “Book of Love” raspberry liqueur?

This stuff,  simply put, is raspberries in a bottle. It’s so good, and begs to be served with chocolate. It’s amazing alongside a slice of my flourless chocolate espresso torte, or a piece of cheesecake. My raspberry brownie recipe takes this pairing one step further. I pour a whopping cup of this liquid loveliness into the brownie batter, and what is the result? Nirvana.

To make brownies:

Preheat oven to 400 degrees F.

2 cups flour

1 cup Dutch process unsweetened cocoa powder

1 teaspoon baking soda

1 cup butter, melted

2 cups sugar

1 cup buttermilk

1 cup Bonny Doon Framboise

2 eggs, lightly beaten

1 teaspoon vanilla

Combine flour, cocoa powder and baking soda in a large mixing bowl. In a separate bowl, combine butter, sugar, buttermilk, liqueur, eggs and vanilla until mixed well. Add to the flour mixture. Mix well. Pour into a well buttered 9×13 cake pan. Bake for 20 to 25 minutes or until just set.

Enjoy!

~Melissa