Sweet Treats for Valentine's Day
by Houston Family Magazine
With Valentine’s Day just around the corner, you may be wondering what sweet treats you can give your sweetheart this year—or maybe you just want to make something special for yourself. Either way, these delectable desserts are a great way to pamper the object of your affection, whether it’s your spouse, your kids, your friends or family, or something just for you.
Chocolate Strawberries with Sugar
This dessert is a romantic classic, and for good reason—chocolate and strawberries are made for each other. Adding a coat of orange sugar only intensifies the sweetness of this delicious dish!
Ingredients
- 2 tablespoons sugar
- 1 teaspoon finely grated orange peel
- 6 ounces high-quality dark chocolate (such as Lindt or Black & Gold), chopped
- 16 large ripe strawberries
Directions
1. Line baking sheet with foil. Using fingertips, mix sugar and orange peel in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
2. Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with orange sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.
Roasted Cherry Sundae
Roasting cherries brings out their natural flavor and richness. Once roasted, they make an even-better-than-usual topping for your favorite ice cream.
Ingredients
- 2 cups pitted fresh or frozen (not thawed) red or black cherries
- 2/3 cup sugar
- 2 teaspoons cornstarch
- 1 pint ice cream of choice (we recommend vanilla, chocolate, or cherry garcia)
- whipped cream (optional)
Directions
1. Preheat the oven to 400°F.
2. Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.
3. Divide ice cream into two ice cream glasses, then spoon roasted cherries over top and serve. Top with whipped cream, if desired.
Candied Rose Petal Cookies
What’s more romantic than rose petals? Not a thing—and, as it turns out, they make a delicately sweet dessert treat once candied, as well. Appeal to your honey’s sweet tooth and sense of romance with these dainty cookies!
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons heavy cream
- 1/2 cup rose spread
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups roughly chopped dark chocolate
Directions
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.
Romeo & Juliet Cookies
In Italy, bakers sell cookies named baci di Giulietta (Juliet’s kisses) and sospiri di Romeo (Romeo’s sighs) in honor of the famous lovers. Make your own tasty tribute to romance with this simple recipe.
Ingredients for Romeo cookies
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour, sifted
Ingredients for Juliet cookies
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour, sifted
- 1/4 cup Dutch-process cocoa powder, sifted
Directions
1. To make Romeo cookies: Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the almond extract. Add the salt and flour, beating just until each addition is incorporated.
3. Drop by rounded teaspoonfuls onto one of the prepared pans. Set aside until you prepare the Juliet cookies.
4. To make Juliet cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla. Add the salt, flour, and cocoa powder, beating until each addition is incorporated.
5. Drop by level teaspoonfuls onto the second prepared pan. (These cookies spread more than the Romeos, so leave more space between the batter drops.)
6. Place the pan of the Romeos and the pan of Juliets in the center of the oven. Bake 8 to 10 minutes, or until the Romeos just start to brown at the edges. Cool completely on wire racks.
Red Velvet Cupcakes
Red velvet cakes and cupcakes are a great treat for Valentine’s Day—their color is festive, and their rich taste appeals to the hedonist in all of us. A perfect holiday indulgence!
Ingredients for cupcakes
- 3 1/2 cups cake flour (not self-rising)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, at room temperature
- 6 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons baking soda
Ingredients for icing
- 6 tablespoons all-purpose flour
- 2 cups milk
- 2 cups (4 sticks) unsalted butter, softened
- 2 cups sugar
- 2 teaspoons vanilla extract
Directions
1. Preheat oven to 350°F. Grease and lightly flour three cupcake pans, or insert paper cupcake cups.
2. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
4. Divide the batter among the prepared pans. Bake for 18-20 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
5. While cupcakes are cooling, begin to prepare the icing. In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
6. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
7. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!).
8. Ice cupcakes and serve.
Raspberry Sorbet
If you want a dessert that’s simple and not too indulgent, yet still festive, try this velvety raspberry sorbet. Its vivid color and sweet taste make it a lovely holiday treat, and its low-fat ingredients make it a healthy choice for those counting their calories.
Ingredients
- 1 12-ounce package IQF frozen unsweetened raspberries, defrosted, or 12 ounces fresh raspberries
- 1/3 cup seedless black raspberry preserves
- 1/4 cup water
- 2 teaspoons fresh lime juice
- 1 tablespoon sugar
- 4 fresh mint sprigs
Directions
1. Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
2. Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
3. Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
4. At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.
