Five Delish Valentine’s Day Desserts
Sharing five delish Valentine’s Day desserts up on the blog today. It is time to treat yourself and your sweetie to some sweets! Scroll on through to see all of the yummy goodies we found on Pinterest.
Sprinkle Chocolate Covered Pretzels
No baking needed! This sweet and salty snack is easy to share and loved by all. Rods or knots can be used.
- 1 bag 16 oz Snyder’s Of Hanover Old Tyme Pretzels or Pretzel Rods
- 1 package 16 oz Chocolate or Vanilla Candiquik or other candy coating
- Melt Chocolate coating according to package directions.
- Line two baking sheets with parchment paper. Working one pretzel at a time, dip your pretzel into your melted candy coating.
- Tap pretzel gently to shake off excess candy coating.
- Sprinkle with sprinkles of choice.
- Place on paper to allow to dry, approximately 30 minutes.
- Repeat with remaining pretzels.
- Store in a covered container.
Photo & Recipe via Love from the Oven
Cherries Dipped in White Chocolate
Tired of chocolate covered strawberries? Try cherries instead!
- 2 big handfuls of cherries
- 150g white cooking chocolate
- 1 packet of silver sugar pearls
- Line a baking tray that will fit in fridge with baking paper.
- Melt chocolate in the microwave. White chocolate can be trickier to melt, so watch it carefully because once it starts to burn, there’s no going back.
- Dip cherries into the melted chocolate a few times then place on the baking tray. While the chocolate is still wet, drop tiny pinches of sugar pearls onto the chocolate. You may have to pick up the cherry to get good coverage.
- Place the cherries in the fridge until the chocolate is set.
Photo & Recipe via Simple Provisions
Red Velvet Cake Bites
These desserts are delicious but small so no need to feel guilty!
- 1 red velvet cake mix
- Ingredients called for on cake mix (usually oil, eggs, and water)
- 1 container cream cheese frosting (or your own favorite frosting recipe)
- 1 lb white chocolate candy coating (almond bark)
- Red candy melts (optional for red stripes on top)
- Bake the cake according to directions on the package.
- Let it cool completely, put the entire cake in a bowl and crumble it up. (Using hands can be easier)
- Stir in your container of frosting about 1/2 a cup at a time. Once it reaches a nice consistency that will hold together when you roll it in a ball, it’s perfect.
- Roll the mashed cake and frosting into balls. You can go as big or as small as you’d like, but keep in mind that these little bites are rich, so most people prefer smaller. If you want them to look more like authentic cake bites, smoosh them down so that they are shape of a disc (not so rounded-out like a ball). Place bites on a large baking sheet and place them into the fridge for about 30 minutes to set up.
- Melt white chocolate candy coating according to directions on back of package. Used a skewer to dip each ball-poke it into the cake ball and dip it into the melted bark. Rotate each bite a couple of times to make sure it was evenly covered with chocolate. Stick the cake bite back onto the pan or onto wax paper.
- Let the bites set up. Stick back into the fridge to harden more quickly if you’d like. If you are going to decorate them with sprinkles, make sure to do it before the candy coating hardens. If you are doing to drizzle with red candy melts, it works best if the cake bite coating has completely set up.
To drizzle the candy melts on top, melt candy according to package directions. Spoon melted candy into a resealable sandwich bag. Clip a TINY corner on the bag and drizzle the candy melts onto each bite.
Photo & Recipe via Six Sisters’ Stuff
Red Velvet Oreo Truffle Brownies
Stack it up with these tasty truffle brownies!
- 1 box (18.25 oz) red velvet cake mix
- 1 cup butter, divided
- 2 eggs
- 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
- 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. Do not overbake.
- Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. 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.
- 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. 4. 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.
Photo & Recipe via Kevin & Amanda
Champagne and Raspberry Cupcakes – Five Delish Valentine’s Day Desserts
Grab a glass of bubbly to accompany your champagne cupcakes!
For the cupcakes:
- 2 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 1 cup champagne, room temperature (I used Korbel Sweet Rose)
- 5 egg whites
- 2 teaspoons vanilla
For the Buttercream:
- 1 cup unsalted butter, room temperature
- 3 tablespoons pureed raspberries (strained to remove seeds)
- 5 cups confectioners’ sugar
- ¼ cup champagne (I used Korbel Sweet Rose)
- 1 teaspoon vanilla
For the Assembly:
20 additional fresh raspberries
Make the Cupcakes:
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
- Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Add the vanilla extract and mix again.
- Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. Scrape down sides of bowl as necessary.
- Fill cupcake liners ⅔ full with batter.
- Bake for 18 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once cupcake are completely cool, frost with Raspberry Champagne Buttercream.
Make the Buttercream:
- In bowl of stand mixer fitted with the paddle attachment, beat butter until creamy.
- Add in raspberry puree and vanilla extract. Mix well.
- Gradually add confectioner’s sugar, 1 cup at a time. Mix and scrape down sides of bowl as necessary.
- Add champagne as necessary to create desired consistency.
- Place icing in piping bag fitted with large round tip and frost cupcakes.
Garnish with a raspberry on top.
Photo & Recipe via The Cake Blog
Dig into these must-have desserts and have a Happy Valentine’s Day!