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Try to place your orders no later
then the 11th to assure
Valentine's Day delivery!!





I'm a lover, not a fighter...

Spacer issue one, volume eleven  


Since the beginning of time, or at least as long as I can remember, Valentine's Day was supposed to have been about courting. You know the old rhyme, "First comes love, then comes marriage, then comes the baby in the baby carriage." (I have provided Woodhouse products at left for those who are more visually oriented) Well I'm certain today's children remain just as tiresome as we were, but Valentine's Day seems to have expanded its base. It is no longer just about courting and love between partners, but about affection between all sorts of individuals as well. My strongest memories of Valentine's past were not of girlfriend's, but of my mother making my father and me a very special dinner and giving each of us a card and a little gift. I excitedly looked forward to that dinner each year and it only stopped when I went to college, met my wife and began having dinner with her. I still received cards and a little present from my mother until her death. Along with my future wife came a whole new group to exchange with on Valentine's Day including her mother, sister and grandmother. Perhaps the most fun I've had over the years has been asking each of my two daughters to "Be My Valentine". Thank goodness they continue to say yes. Obviously, I like to spread the love on the 14th and I think you should too. It's fun! It's a perfect chance to remind people what they mean to you and how they make you feel special. It's your turn to make them feel special too. Happy Valentine's Day.

John and Tracy Wood Anderson

I would imagine that if I were to close my eyes and picture the perfect Valentine's Day dinner it would be a romantic candle lit dinner in a superb restaurant with just my wife and me, my sister-in-law and my brother-in-law and... Ok, I never said we were normal, Tracy and I have had a tradition of spending our Valentine's dinner with her sister Cindy and husband Michael. For the last three or four years we have had cocktails at Redd and dinner at Bistro Jeanty, both in Yountville. It has turned out to be a great tradition and one we will continue again this year. As those of you have read our newsletter before know, we try to write about restaurants new to the valley. Bistro Jeanty and its owner Phillipe Jeanty are certainly not new to the valley in fact, few chefs have been in the valley as long. Phillipe opened the Restaurant at Domaine Chandon in 1977 and twenty years later opened his Bistro. On a personal note, in 1987 he hired a newly minted chef from the California Culinary Academy to work in his pastry department, someone you might know, Tracy Wood Anderson! So why bring up a restaurant in it's seventeenth year? Simple, it still one of the best in the valley.




makes 15-20 brownies

My younger daughter Caroline who is currently living in Alabama called the other day to share her genius (she is always pointing out how clever she is - good thing she actually is...). There was a dessert party to go to and nothing sweet in the house but a tin of our hot chocolate mix. Being a thinker, she came up with this recipe for brownies, which I found very clever indeed - and quite delicious. I always like to gild the lily, so have added a little optional frosting and my baking pan was smaller, so the brownies came out taller, but other than that, this one is all hers.

Hot Chocolate Brownies:

1 can of Woodhouse Hot Chocolate, any flavor
1 cup butter
1/4 cup cocoa powder
3/4 cup sugar
1 Tablespoon vanilla
3 large eggs
1/2 teaspoon fine sea salt
1 cup all-purpose flour
Optional nut and stuff according to the flavor of hot chocolate. You could put peppermint chips or whatever. Go with what you feel.

Oven at 350 degrees

Put the butter and Hot Chocolate mix in a saucepan over low heat stirring occasionally until mixed, making sure not to burn the chocolate. Once mixed, add the cocoa powder and mix until combined. Remove the pan from the burner and let cool for at least 5 minutes. Once slightly cooled, add the sugar and vanilla and whick together. Add the eggs one at a time whisking together between each. Now add the salt and flour (and optional extras), and whick until just combined.
Pour the batter into a greased and floured 9x13 inch pan and bake for about 40 minutes, or until a toothpick comes out cleanly. Wait until at least slightly cooled to cut the brownies as they will be gooey when warm.


Optional Chocolate Frosting:
1/2 cup butter (softened)
3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla

In a mixer with a whisk, or with beaters, whip it all together until smooth and fluffy. Wait until the brownies are completely cool before spreading or piping the frosting on them.
BOOM again. Delicious Frosting.

© 2014 Woodhouse Chocolate LOCATION
1367 Main Street
St. Helena, CA 94574
telephone 800-966-3468
email john@woodhousechocolate.com