Valentine’s Day is coming soon, an excuse for me to eat some really delicious desserts and not feel too guilty…
I have chosen some recipes that hopefully won’t keep you in the kitchen to long. You want to have time for other things … ;)) I think these will be pleasing to even the pickiest of eaters. I hope you enjoy them! Bon Appétit! Happy Valentine’s Day!
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Insert toothpicks into the tops of the strawberries.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Drizzle with white chocolate if desired.
Cream Cheese Sugar Cookies
1 cup white sugar
1 cup butter softened
1 (3 ounce) pkg cream cheese softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 cups flour
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Valentine's Day Salad
1 (6 ounce) pkg strawberry flavored jello
2 cups boiling water
1 16 ounce pkg strawberries, partially frozen
2 bananas, peeled and diced
1 (20 ounce) can crushed pineapple, drained
whipped topping, optional
In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.
Spoon mixture into individual heart molds or a 9×13 inch baking dish; chill until firm.
Top each serving with whipped topping, if desired; serve.
Flourless 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 tsp vanilla extract
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.
White Cherry Valentine Cake
1 pkg white cake
1 (4 ounce) jar maraschino cherries
3/4 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Drain the cherries reserving juice; chop cherries and reserve.
Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
Preheat oven to box directions.
Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.
Recipes from allrecipes.com