Love Filled Valentine’s Day Dessert Recipes
One of the things about Valentine’s Day that I seriously look forward to is … chocolate! I MEAN, who doesn’t, honestly? And while there’s nothing wrong with chocolate roses and heart shaped boxes filled with truffles, I thought it might be fun to make my own Valentine’s Day treats and make a day of it. Not only will these recipes impress your special someone, but any excuse to lick chocolate batter off of a spoon is good enough for me. Below are step by step instructions on how to make flour-less chocolate cake, chocolate strawberry cupcakes, and totally vegan, gluten free friendly sugar cookies!
Flour-less Chocolate Cake
- 4 (1 ounce) squares semisweet chocolate, chopped
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Strawberry Heart Cupcakes
Ingredients:
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup strawberry-flavored milk, at room temperature
- 6 strawberries, hulled
Frosting:
- 2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1 stick unsalted butter, at room temperature
- 1/2 cup heavy cream
- 3 strawberries, hulled and halved lengthwise
Directions:
Cupcakes:
- Preheat the oven to 350 degrees F
- Line a 6-cup jumbo muffin pan with paper liners
- Whisk the flour, baking powder and salt in a bowl
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
- Beat in the eggs, one at a time, then beat in the vanilla
- Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
- Divide the batter evenly among the prepared muffin cups
- Bake until a toothpick comes out clean, 25 to 30 minutes
- Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom
- Stuff with the strawberries, then cover with a small piece of the removed cake.
Frosting:
- Sift the confectioners’ sugar and cocoa powder into a medium bowl
- Transfer half of the sugar-cocoa mixture to a large bowl
- Add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth
- Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy
- Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes.
- Top each with a strawberry half.
Healthy Valentine’s Day Cookies
Ingredients:
Directions:
- Preheat oven to 350F. In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.
- Roll dough into a ball and roll out with a roller
- Using a heart shaped cookie cutter, cut out shapes
- Bake for about 8 minutes until the edges turn golden brown
