Valentine’s Day is just around the corner and now is the time to start planning out the day! Most people will buy store-bought candy or pastries for their loved one. Why not kick it up a notch and earn some extra points by making something from scratch! Here is a list of some of our favorite sweets for your Sweetie!
1 box (18.25 oz) red velvet cake mix
1 cup butter, divided
1 package (about 36) whole Oreos
1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)
1 bag (12 oz) mini chocolate chips (about 1.5 cups)
1 cup (1/2 pint) heavy whipping cream
- 1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set.
- 2. Crush whole Oreos in a sealed bag. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
- 3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
Chocolate Lava Cake
2 tablespoons butter
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup butter
3 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
1 tablespoon all-purpose flour
- 1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
- 2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
- 3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
- 4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.
Peanut Butter Truffles
3/4 cup whipping cream
1/2 cup creamy peanut butter
1 cup semisweet chocolate pieces
8 ounces chocolate-flavored candy coating
- 1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2-quart baking dish. Cover and chill about 1 hour or until firm.
- 2. Line a baking sheet with parchment or waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1-inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.
- 3. In a heavy small saucepan, melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.
- 4. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.
Easy Mini Cherry Pies
1 box Pillsbury™ Refrigerated Pie Crust, softened as directed on box
1 can (21 oz) cherry pie filling
1 tablespoon water
- 1. Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out.
- 2. Use 3-inch diameter round cutter to cut 12 circles from dough. Use small heart-shaped cutter to cut 12 hearts from remaining dough, rerolling scraps as needed.
- 3. Press circles into 12 ungreased regular-size muffin cups; fill with pie filling. Top each with heart-shaped cutout.
- 4. In small bowl, beat egg and water. Brush over crust on each.
- 5. Bake about 20 minutes or until golden brown and bubbly.
Cookie Dough Trifle
1 1/2 c. unsalted butter, softened
1 1/2 c. brown sugar
1 tbsp. vanilla extract
3 1/4 c. crushed graham crackers
1/3 c. milk
1 1/2 tsp. salt
1 1/3 c. mini chocolate chips
Whipped Cream Layer
2 pkg. Cool Whip, thawed
1 c. mini chocolate chips
8 chocolate chip cookies
Chocolate Pudding Layer
2 (3.4 oz.) boxes instant chocolate pudding mix
4 c. cold milk
- 1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk. Fold in chocolate chips. Crumble and pour 1/3 of the mixture into the bottom of a trifle dish.
- 2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour 1/3 of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
- 3. Make chocolate pudding layer: Combine pudding mixes and milk, whisking until granules have dissolved. Let pudding has set, 5 minutes, then pour 1/3 of the mixture on top of the cookies, smoothing to create an even layer.
- 4. Repeat layers until you've reached the top of the dish.
- 5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.