Assorted Valentine's Day Recipes
Ideas for valentines day recipes including Valentine's Day Chocolate Decadence Cake, Valentine's Day Old Fashioned Fudge, Valentine Sweetheart Sandwich Cookies, Chocolate Pecan Valentine's Day Kisses, Valentine's Day Lollipops, Peanut-Butter Valentines Day Kisses, and links to more recipes.
Valentine's Day Chocolate Decadence Cake
6 oz Semisweet chocolate, chopped
2 oz Unsweetened chocolate, chopped
1/3 c Freshly brewed espresso
1 c Unsalted butter
1 tb Vanilla extract
6 lg Eggs; separated, room temp.
1 c Dark brown sugar; packed
1/2 c Sugar
1/3 c All-purpose flour, sifted
Dark Chocolate Glaze (see below);
or powdered sugar
Position rack in center of oven and preheat to 350 F.
Butter 10-inch-diameter springform pan with 2-inch-high sides. Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth.
Pour into large bowl. Cool.
Mix in vanilla extract.
Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.
Fold yolk mixture into chocolate mixture. Fold in flour.
Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites.
Gently pour batter into prepared pan.
Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.
Transfer to rack and cool (cake will fall).
Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.)
Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate.
Frost with Dark Chocolate Glaze.
If you prefer, just place a stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.
Dark Chocolate Glaze (for Decadence Cake)
4 oz semi-sweet Dark Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/2 c chopped walnuts
In a small, heavy saucepan over medium heat, melt chocolate and butter. Stir frequently until smooth. Remove from heat. Stir in milk, corn syrup and vanilla. Put glaze aside to cool.
Place the cake on a rack over a baking sheet. Pour glaze onto the center of the cake and let it run down the sides. Use a spatula to smooth the glaze and coat the sides.
Add the walnuts to the top and sides of the cake.
Chill about 10 minutes to set glaze.
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Valentine's Day Old Fashioned Fudge
2 c Sugar
2/3 c Milk
1/2 ts Salt
2 tb Corn syrup
2 oz Unsweetened chocolate*
2 tb Butter
1 ts Vanilla
Nuts, finely chopped (optional)
*or 1/3 cup Cocoa.
Butter a loaf pan.
Combine sugar, milk, salt, corn syrup, and chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until chocolate melts and sugar is dissolved. Cook, stirring occasioanlly, to 234 F( soft ball stage).
Remove from heat and then add the butter.
Cool mix to lukewarm(120 F).
Add vanilla, and beat vigorously and continuously for 5 to 10 minutes with wooden spoon or a Mixmaster (mixture will hold its shape when dropped from wooden spoon, shine will not be there).
Quickly stir in nuts (if using), spread quickly and evenly in buttered pan.
Cool until firm, cut into squares.Makes one pound.
Valentine Sweetheart Sandwich Cookies
1/4 lb Unsalted butter
1 1/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Unsweetened cocoa
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
4 tb Unsalted butter
1 ts Vanilla extract
4 c Confectioner's sugar
Cream the butter and sugar in a large bowl until light. Beat in eggs and vanilla; set aside.
Sift the cocoa, flour, salt, baking powder, and baking soda together. Stir the dry ingredients thoroughly into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
Preheat oven to 375F and butter 2 cookie sheets.
Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the cookie sheets.
Bake for 10 to 15 minutes or until cookies are puffed and surfaces slightly dry and cracked.
Cool on racks.
To make the filling, cream the butter until light. Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency of creamy frosting.
When the cookies are cooled completely, spread about 1/2 tablespoon of filling on the bottom of one cookie, then top with the bottom side of another cookie.
Makes about 3 dozen cookie sandwiches.
Chocolate Pecan Valentine's Day Kisses
3 Egg whites
1/4 ts Cream of tartar
3/4 c Granulated sugar
1/2 c Finely chopped pecans or walnuts
1/4 c Sifted unsweetened cocoa powder
1/2 ts Vanilla
1 pn Salt
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt.
Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets.
Bake in 250F oven for about 45 minutes or until outside is firm but inside slightly soft.
Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days.
Valentine's Day Lollipops
2 Plastic 6-count lollipop mold
8 oz Imported white chocolate
8 oz Imported bittersweet chocola
12 Lollipop sticks
12 Red cellophane bags (optional
12 Gold ribbons (optional)
Lightly oil lollipop molds.
In small bowl set over saucepan of simmering water, stir white chocolate just until melted and smooth. Remove bowl from the water and set aside.
In another small bowl set over same saucepan of simmering water, stir bittersweet chocolate just until melted and smooth. Cool chocolates slightly.
Drizzle small spoonful of white chocolate into bottom of each mold. Drizzle small spoonful of bittersweet chocolate over.
Using toothpick, swirl chocolates slightly to marbleize. Repeat layering of chocolates and swirling until molds are filled.
Insert lollipop sticks into groove in molds and rotate sticks to coat with chocolate. Gently tap molds on work surface to release air bubbles.
Refrigerate lollipops until very firm, at least 3 hours or overnight. Refrigerate cookie sheets until chilled. Invert molds onto chilled cookie sheets. Gently bend corners to release lollipops (it may be necessary to let molds stand 30 seconds and then repeat bending). If desired, insert each lollipop into cellophane bag and tie decoratively with ribbon. (Lollipops can be prepared 3 days ahead).
Cover tightly and keep refrigerated.
Peanut-Butter Valentines Day Kisses
18 oz creamy peanut butter
1 1/4 c granulated sugar
2 ea large eggs
9 oz milk-chocolate kisses
Heat oven to 350. Have cookie sheets ready.
With a wooden stir peanut butter, sugar and eggs in a medium-size bowl until thoroughly blended. (Dough will be slightly sticky)
With floured hands, roll level measuring tablespoons full of dough into 1 1/4" balls.
Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes until cookies look dry with tops crackled.
Remove from oven and immediately press a chocolate kiss in the center of each cookie.
Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire racks.
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