The 30 Best Drool-Worthy Valentine's Day Dessert Recipes Of All Time

best Valentine's Day dessert recipes

Bake some extra love into your relationship with these goodies for two!

Love is often a bittersweet thing ... but these treats for two are anything but bitter!

We've rounded up the best Valentine's Day dessert recipes from bloggers, cookbook writers and chefs to present their holiday-themed cupcakes, cookies, candies, pastries or fruity sweets. You can click through each page to drool over each mouth-watering recipe that's easy to make a fun to share with the person you love.

1. Red Velvet Nutella Cinnamon Roll Hearts

By Yammie of Yammie's Noshery



  • 2 tbsp. sugar
  • 1 1/2 tbsp. (2 packets) active dry yeast
  • 1 cup warm water
  • 2 bottles red gel food coloring
  • 1/4 cup (1/2 stick) melted butter (but not too hot)
  • 1/4 cup oil
  • 3 cups all-purpose flour
  • 3 tbsp. unsweetened cocoa powder 
  • 1 tsp. salt
  • 1/2 cup Nutella or other chocolate hazelnut spread

Cream Cheese Frosting

  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 1 tsp. vanilla extract
  • 3 cups powdered sugar


1. Mix together the sugar, yeast, water, food coloring, butter, and oil. Let sit for about five minutes.
2. Sift together the flour, cocoa powder, and salt. Add about 1/2 cup of the flour mixture to the wet ingredients at a time, mixing well after each addition. Knead for about 10 minutes with dough hook on mixer or by hand.
3. Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.
4. Preheat oven to 375ºF. Roll the dough into a rectangle on a lightly floured surface. It should be about 1 foot by 1 1/2 feet or so (don't worry about being exact). Spread on the Nutella (if it's not soft enough, you can warm some up in the microwave a little to make it easier).
5. Slice the dough into strips (maybe about 1 inch wide or so). Roll the edges of each strip towards each other and then pinch the bottom to make into a heart shape.
6. Place the spirals on a well greased baking sheet. Allow to rise at least five more minutes. Bake at 375ºF for about 9-11 minutes. Frost with cream cheese frosting.
7. For cream cheese frosting, beat together the cream cheese, butter and vanilla. Add the powdered sugar a little bit at a time and beat until smooth. Spread over cinnamon rolls. Drizzle with more Nutella if desired.

2. Valentine's Lovebirds

By Chelsea Lords of Chelsea's Messy Apron



  • 18 heart-shaped peppermint patties
  • 4 squares Plymouth Pantry Almond Bark Vanilla Baking Bar
  • 4 tsp. vegetable oil
  • Red or pink food coloring
  • 18 miniature chocolate chips
  • 18 heart shaped sprinkles (and more if you want to do feathers or other embellishments)


  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 2 and 1/4 cup Fiber One cereal, or substitute chow mein noodles
  • Optional: coconut


Lovebird Assembly

1. Unwrap the peppermint patties and set aside. Line a tray with parchment paper and set aside.
2. In a small ramekin, melt one square of the white chocolate with 1 teaspoon of vegetable oil. Microwave for 30 seconds, flip the square on the other side and microwave for 25 more seconds. Stir until the chocolate is creamy and add more vegetable oil if needed.
3. There are more white chocolate melting tips in the post seen at the bullet points.
4. Working quickly, dip the front of the peppermint patty in the chocolate and shake off the excess. Immediately attach a mini chocolate chip as the eye and a heart sprinkle as the beak. (Alternatively, you can let the chocolate harden and attach the eye and beak with frosting later.)
5. You can also decorate the birds more with sprinkles if desired.
6. Place the peppermint patty on a tray lined with parchment paper and let the chocolate harden.
7. When the chocolate is gone or too hardened to work with, clean out the bowl and repeat the chocolate melting steps with another square of chocolate.
8. To melt 18 peppermint patties, it took me 4 squares of the almond bark baking bar.


9. Line a large tray with parchment paper. Set aside.
10. In a medium sized bowl, combine 1 cup of chocolate chips with 1/4 cup peanut butter. Microwave for 30 seconds, stir and return to the microwave for 20 more seconds. Stir until creamy and microwave more if needed.
11. Stir in the Fiber One or Chow Mein Noodles and create 9 large "nests" on the parchment lined tray.
12. Place the love birds next to each other on the nests and let harden.

Optional: Combine 1/2 cup coconut with 3-4 drops of red or pink food coloring. Stir until the coconut is dyed. Place the coconut around the birds in the nest.


3. Dark Chocolate Almond Milk Custard

By Pastry Chef Daniel Benjamin of Herons at The Umstead Hotel


  • 1 cup Almond Milk
  • Pinch of salt
  • 8oz Dark Chocolate
  • 1 1/4 cup Water
  • 1/8 tsp Kappa Carrageenan
  • 1/4 tsp Iota Carrageenan

Fruit and Nut Granola

  • 1/2 cup Honey
  • 1/2 cup Maple Syrup
  • 1/4 cup Olive Oil, citrus flavored
  • Nice pinch of salt
  • 1/2 tsp Ground Cinnamon
  • 1 1/2 cup Rolled Oats
  • 1/4 cup Toasted Coconut
  • 1/4 cup Toasted Sliced Almonds
  • 1/4 cup Freeze Dried Raspberries


1. Combined honey, syrup, olive oil, salt, and cinnamon in sauce pan and warm (taste for salt and season as needed).
2. Once seasoned well bring to full boil and boil for 3 minutes.
3. Pour over oats and toss to combine.
4. Pour onto parchment lined sheet pan and bake at 300 until golden brown and crispy.
5. Remove from oven. Remove mixture from parchment paper and pour onto clean cool surface, separate.
6. Once cooled rough chop in food processor to break into pieces.
7. In a bowl combine mixture with coconut, raspberries and almonds.
8. Spoon over custard and top with nice sorbet, blood orange or citrus works nicely.

4. Words With Cookies

By Erica of Erica's Sweet Tooth


  • 1 batch of sugar cookie dough
  • 1 batch of royal icing
  • Black food coloring or black food marker


1. Prepare cookie dough according to the recipe and roll it out into a large rectangle on a floured surface.
2. Measure how large you want your squares to be and cut even tiles with a sharp knife. Bake in a 350ºF oven for about 9 minutes.
3. Prepare the plain white royal icing and load 3/4 of the icing into a plastic squeeze bottle or piping bag to flood the backgrounds of the tiles.
4. Reserve the rest of the icing in a small bowl covered with a damp paper towel.
5. When the white backgrounds are completely dry, dye the remaining royal icing black and load it into a decorating bag with a very small round tip. (You could also skip this step and just use a black food marker!)
6. Pipe the letters and numbers and allow the icing to dry for at least 12 hours before handling them.

5. Strawberry Pecan Fudge Recipe

By Chrissy Page of Dear Chrissy


  • 1 16 oz can of strawberry frosting
  • 1 12 oz bag of white chocolate chips
  • 2/3 cup chopped pecans


1. Lightly spray an 9x9 pan with cooking spray. A 9x13 pan would be fine too, if you want to make thinner bars.
2. Put chocolate chips in microwave safe bowl and melt them, keep an eye on them, melting times will vary and you don't want to burn them! You could also use a double boiler.
3. Stir in entire can of strawberry frosting.
4. Stir in pecans (I saved a little to sprinkle on the top).
5. Spread into pan and chill in refrigerator for 30 minutes.
6. Cut into squares and serve.

6. Raspberry Rockets

By Cindy of Fix Me A Snack


  • 20 raspberries
  • 20 white chocolate chips


1. Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently.
2. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you.
3. Serve.

7. Strawberry Chocolate Chip Cookies 

By Sally of Sally's Baking Addiction


  • 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
  • 1 tsp. baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips


1. Preheat oven to 350ºF. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
3. Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
4. Bake for 10 minutes — do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

8. Valentine's Day Pita Crunch

By Cathy Pollak of Noble Pig


  • 2 packages Candiquik Candy Coating in chocolate
  • 3-4 dozen pita chips or 2 dozen large pretzels festive holiday sprinkles

1. Melt Candiquik in microwave according to package directions.
2. Toss handfuls of pita chips (or a couple of pretzels) in melted Candiquik until fully coated.
3. Place on parchment and sprinkle with holiday sprinkles.
4. Let dry 5-10 minutes.

9. Valentine's Day Gum Drops

By Trish of Mom On Timeout


  • 2 1/2 cups sugar, divided
  • 1 1/2 cups applesauce (I used natural, no sugar added)
  • 6 oz package of Jell-O
  • 2 envelopes unflavored gelatin (.25 oz each)
  • 1 tsp. lemon juice )I used bottled)


1. Coat a 9×13 baking dish with cooking spray. Place in refrigerator.
2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Let stand for 1 minute. Bring to a boil over medium heat stirring constantly. Boil for 1 minute and then immediately pour into cold baking dish. Refrigerate until firm {about three hours should do it.}
3. Loosen the sides of the gelatin with a spatula and invert onto cutting board or waxed paper that has been sprinkled with sugar. The sugar keeps it from sticking.
4. Use small, sharp cookie cutters to cut out gum drops.
5. Sprinkle sugar over a piece of waxed paper and place gumdrops on top of sugar. Let dry for about 8 hours or until slightly sticky.
6. Roll in remaining sugar and store in an airtight container.

10. Red Velvet Cheesecake Ice Cream Recipe

By Ashton Swank of Something Swanky


  • 15.25 oz Red Velvet cake mix
  • Eggs and oil per instructions on cake mix box
  • 14.5 oz can sweetened condensed milk
  • 8 oz Cool Whip (lite, free, sugar free is okay too)
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla extract
  • Optional crushed pecans


1. Mix and bake the Red Velvet cake according to the directions on the box. You can bake it in any size pan(s), it doesn't matter. Let cool completely.
2. In a large bowl, use an electric hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, butter, lemon juice, and vanilla until smooth.
3. Cut the Red Velvet cake in half. Crumble one half into the ice cream batter, leaving large chunks.
4. Gently fold the cake pieces into the ice cream batter. Pour ice cream batter into a seal-able, freezer safe container. Sprinkle with the crushed pecans.
5. Seal and freeze overnight. Serve frozen.

11. Chocolate Heart Peanut Butter Cookies

By Mavis Butterfield of One Hundred Dollars A Month


  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup peanut butter (I used creamy JIF)
  • 1 cup butter, softened
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • additional granulated sugar (for rolling cookies in)
  • 2 bags of heart shaped chocolate candy


1. In large bowl, combined the 1/2 cup granulated sugar, brown sugar, peanut butter, butter and eggs until nice and smooth.
2. Mix in the flour, baking soda, and baking powder.
3. Use a 1 tablespoon cookie scoop, and drop 1 inch cookie balls on to a plate of  granulated sugar and roll until covered with sugar.
4. Place cookies on a lined cookie sheet (I use silpats) and bake at 375ºF for 8 — 10 minutes. Carefully remove the cookies from the oven and immediately press 1 unwrapped chocolate heart into center of each cookie.
5. Cool, then transfer to a cookie platter or store in an airtight container.

12. Valentine's Day Strawberries + Cool Whip

By Lauren Evarts of The Skinny Confidential


1 container of all-natural TruWhip
1 container of organic strawberries
A handful of sprinkles 


1. Add about four generous scoops of cool whip to a bowl and scatter a bunch of heart shaped sprinkles on top.
2. Dip each strawberry in cool whip and add a few more sprinkles to each strawberry.
3. Enjoy with your loved one!

13. Heart-Shaped Macarons

By Lisa of Sweeterific


  • 7 oz powdered sugar
  • 4 oz almond flour
  • 4 oz egg whites
  • Pinch of cream of tartar
  • 3 1/2 oz sugar
  • Red food coloring


1. Sift powdered sugar and almond flour together. Set aside.
2. In a mixer bowl, whisk egg whites on medium speed.
3. Once the whites become foamy, add a pinch of cream of tartar. Whisk on high-speed to incorporate.
4. Slowly stream in granulated sugar. Continue to whisk until whites reach a medium peak.
5. At this time, add food coloring and whisk to incorporate. Add as much or as little food coloring to get desired color.
6. Whisk until stiff peaks.
7. Fold in the dry ingredients in three additions and carefully fold with a spatula to incorporate each time.
8. Once all the dry ingredients have been incorporated with the meringue, transfer batter to a piping bag with a round tip (I used an Ateco 803 tip).
9. Pipe heart shapes on parchment lined sheet pans. Tap sheet pan against counter to remove any air bubbles. Allow macarons to rest 1 hour before baking.
10. Bake at 310ºF for 10-12 minutes.
11. Once cooled, fill macarons with buttercream.

14. Valentine's Day Toffee Chocolate Chip Cheeseball

By Aimee of Shugary Sweets


  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 tbsp. brown sugar
  • 1/2 cup mini semi-sweet chocolate morsels
  • 1/2 cup toffee bits (Heath)
  • Sprinkles


  • In a large mixing bowl, beat cream cheese and butter until fluffy, about 3 minutes. Add both sugars and beat until completely blended. Stir in morsels and toffee bits.
  • Wrap mixture in a large piece of plastic wrap and refrigerate for 1-2 hours. If desired, lay on serving tray and shape into a heart, cover with sprinkles!
  • Optional: you can also cover this in chopped nuts or additional mini chocolate chips.

15. Bubblegum Sugar Cookies

By Hayley Parker of The Domestic Rebel

  • 1 box sugar cookie mix (I used Krusteax), plus ingredients on back of box
  • 1 tbsp. oil
  • 2 pkts Duncan Hines Frosting Creations Bubblegum frosting mix
  • 1/4 cup butter, softened
  • Splash vanilla extract
  • 3 tsp. milk
  • 3 cups powdered sugar
  • Rainbow sugar sprinkles

1. Preheat your oven according to package directions. Line 2 baking sheets with silicon baking mats, or spray lightly with cooking spray and blot excess spray with a paper towel. Set pans aside.
2. In a large bowl, stir together the sugar cookie mix, the ingredients on the back of box, one packet of the bubblegum mix and the tablespoon of oil together until a soft dough forms. Scoop tablespoonful-sized balls of dough and place them about 2" apart on the greased cookie sheets.
3. Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even cooking, or until golden brown and centers are set. Cool approximately 5 minutes on the pan before transferring to a wire rack to cool entirely.
4. For the frosting, beat the butter and the splash of vanilla until creamy. Gradually add the powdered sugar, about a cup at a time, until a soft yet spreadable frosting is achieved. Add the milk if frosting becomes too pasty or thick. Lastly, beat in the remaining bubblegum flavor packet until combined.
5. Pipe or frost cooled cupcakes with the bubblegum frosting, topping with copious amounts of rainbow sugar sprinkles. Store leftovers airtight 1-2 days.

16. Black Forest Cupcakes

By Liz of Hoosier Homemade



  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 2 cups flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup (2 sticks) butter, unsalted
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 2 1/2 tsp. vanilla extract
  • 2/3 cup sour cream

Cherry Filling

  • 1 can Oregon Pitted Cherries, dark sweet (you can also use tart cherries, just add more sugar to taste)
  • 1/3 cup sugar
  • 3 tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1 tsp. almond extract


  • 1 1/2 cups heavy whipping cream, cold
  • 6 tbsp. powdered sugar
  • 1 tsp. vanilla extract


  • Chocolate curls
  • Fresh cherries or maraschino cherries with stems



1. In a small bowl, whisk together the hot water and cocoa until smooth, set aside.
2. In another bowl, whisk together flour, baking soda, baking powder and salt, set aside.
3. In a small saucepan, combine butter and sugar, heat stirring occasionally until the butter is melt. Pour into a large bowl and beat on medium speed until mixture is cooled, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Add the vanilla, mix, and then add the cocoa mixture, mix well.
6. Add dry ingredients in two additions, alternating with sour cream, beat just until combined.
7. Preheat oven to 350ºF and fill cupcake pan with liners.
8. Divide batter into liners and bake 15-18 minutes or until a toothpick inserted comes out clean.
9. Cool completely.

Cherry Pie Filling

10. Drain cherries, reserving the liquid.
11. Add water to measure 1 1/4 cups, add to small saucepan.
12. Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens.
13. Continue whisking so no lumps form and filling is smooth.
14. Remove from heat and add lemon juice and almond extract, fold in cherries.
15. Cool completely. Store leftovers in fridge.
16. To fill cupcake, use a small knife and cut out a cone shape from the middle of the cupcake.


17. Pour whipping cream into a large bowl and beat on medium until it starts to thicken.
18. Gradually add powdered sugar, beat on high until stiff peaks form (be careful not to overbeat).
19. Fold in vanilla.
20. Fit a decorator bag with a #1M Large Round Tip and fill with whipping cream.
21. Pipe onto filled cupcake.
22. For chocolate curls, use a vegetable peeler to "peel" chocolate. I used a Hershey's candy bar, but any chocolate bar will work. It works best if the chocolate is firm, but a bit warm.
23. Top with a cherry.

17. Cherry Cordial Cupcakes

By Erin of Lemon-Sugar


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1/2 cup vegetable oil
  • 2/3 cup boiling water

Dark Chocolate Ganache Filling

  • 8 oz dark chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tbsp. light corn syrup

Cordial Cream Filling

  • 1/2 cup confectioners sugar
  • 4 tbsp. heavy cream
  • 1 tsp. maraschino cherry syrup (optional)
  • 1 can cherry pie filling



1. Preheat oven to 350ºF.
2. Prepare two 12-cup cupcake tins with paper liners. Set aside.
3. In the bowl of your electric mixer whisk together your dry ingredients.
4. Add buttermilk, oil, eggs, vanilla and beat on medium/low speed for 2 minutes.
5. Stir in boiling water by hand.
6. Fill cupcake papers 1/2 to 2/3 full, and bake for 18-22 minutes or until a cake tester comes out clean. Do not overbake.
7. Remove from pans immediately and allow to cool completely on a wire rack before filling.

Ganache Filling

1. In a small glass bowl, heat cream and corn syrup in microwave until steaming hot but not boiling, about 60 seconds.
2. Pour chopped chocolate into hot cream, and allow to sit for 60 seconds.
3. Stir until chocolate is completely melted and smooth.
4. Refrigerate ganache for 24 hours or until thickened (optional)

Cordial Cream

1. Combine milk, cherry syrup and confectioners sugar in a small bowl, and stir until well combined and smooth.


1. Cut a 1-inch deep well out of the top of each cupcake. You can use a small cookie cutter or a sharp paring knife.
2. Sprinkle confectioners sugar over the top of each cupcake.
3. Spoon or pipe a dallop of cooled ganache into each well.
4. Spoon a generous spoonful of cordial cream over the chocolate.
5. Spoon 1-3 cherries and glaze on the top of each well.
6. Store in an airtight container for up to 3 days, refrigerated if possible.

18. Strawberry Pot de Crème

By Susan Nye of Around The Table


  • 1/3 cup heavy cream
  • 3 oz good quality milk or bitter sweet chocolate, cut into small pieces
  • Pinch cinnamon (optional)
  • Pinch espresso powder
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. Grand Marnier
  • 1/4 cup heavy cream, whipped with 1/4 teaspoon pure vanilla extract
  • Fresh, whole strawberries


1. Put the cream, chocolate and cinnamon in a small microwave safe bowl. Zap on high for 10 seconds, stir and repeat until chocolate is almost melted.
Let sit for a minute or two and whisk to combine.
2. Whisk in the vanilla and Grand Marnier. Pour into small cups or glasses. Refrigerate for at least 2 hours. Serve with a dollop of whipped cream and a perfect, whole strawberry.

19. Red Velvet Twinkies

By Chef Roger Waysok of South Water Kitchen


  • 6 large eggs, at room temperature
  • 1 1/4 cup sugar
  • 1 tbsp. cocoa powder
  • 1 tbsp. red food coloring
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tbsp. vanilla extract
  • 1 1/2 cup cake flour

Cream Cheese Filling

  • 5 oz cream cheese
  • 1 1/2 cups confectioners sugar
  • 1/2 tsp. vanilla extract


1. Beat egg yolks then add, sugar food coloring, vanilla.
2. In separate bowl, combine cocoa powder, flour, salt and baking powder. 
3. Add flour mixture to egg mixture mixing just until combined.
4. In separate bowl, whip egg whites until stiff peaks.
5. In batches, combine whites with cake mixture folding gently to preserve the egg white fluffiness. 
6. Put batter into desired pans sprayed with nonstick baking spray.
7. Bake at 350ºF until cake is fluffy and set.
8. Combine filling ingredients in a bowl and mix until smooth and spreadable.
9. Once the cakes are cooled, fill with cream cheese filling using a pastry bag and inserting into cake to fill.

20. Flourless Chocolate Hazelnut Cookies

By Caroline Chirichella of La Cucina Prima Donna


  • 1 cup of blanched and roasted hazelnuts
  • 1 1/2 cups of confectioners' sugar
  • 1/4 cup dark cocoa powder plus 1 tbsp.
  • 1/8 tsp. salt
  • 1 tsp. espresso powder
  • 2 egg whites
  • 1/2 tsp. hazelnut extract
  • 1/2 tsp. vanilla extract
  • Coarse sea salt


1. Preheat your oven to 350ºF. Prepare a baking sheet with parchment paper and treat with cooking spray.
2. Mix in a large bowl your hazelnuts, confectioners' sugar, cocoa powder, salt and espresso powder. Add your eggs whites, hazelnut and vanilla extract. Using an electric mix, mix until combined and wet for around 2 minutes. I like to use an ice cream scoop to scoop the batter out and make them all uniform.
3. Top the cookies with a sprinkling of coarse sea salt. Bake for 15-17 minutes, you want the tops of the cookies to crack. Serve immediately and enjoy! Buon Appetito!

21. Grilled Chocolate Raspberry Yummy Quesadilla

By Brad Barrett of GrillGrates


  • 16 oz container whole ricotta cheese
  • 3/4 cup confection sugar
  • 1 tsp. vanilla
  • 4 tortillas
  • Semi-sweet chocolate morsels
  • Fresh raspberries


Quesadilla Assembly

1. Spread 1/3 of the filling on one tortilla (this is the bottom of the sandwich).
2. Sprinkle semi-sweet morsels.
3. Lay second tortilla on top.
4. Spread light film of filling on top.
5. Cut raspberries in half and layer onto the top tortilla.
6. Add a few more chocolate morsels for color.


7. Medium heat 400ºF. Use a grilling spray or wipe the raised rails with oil.
8. Slide the quesadilla off the cutting board onto the GrillGrates — close lid.
9. Check in 3-4 minutes by slightly lifting an edge to see the sear marks.
10. Quarter turn if dark searing or wait and quarter turn in 2-3 minutes. close lid.
11. Use The GrateTool to check for firmness of quesadilla. Crispy, firm is perfection.
12. Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
13. Let stand for 2 minutes.
14. Cut and serve!

22. Strawberries With Vanilla-Scented Cream

By Patricia Rago of Cook For Your Life


  • 3/4 cup (6 oz) low-fat cream cheese, at room temperature
  • 1 1/2 tbsp. of powdered sugar
  • 1/2 tsp. vanilla essence
  • 12 large ripe strawberries
  • 1/4 cup toasted sliced almonds


1. In a large bowl, beat the cream cheese, sugar, and vanilla together until it is light and creamy, about 3 minutes. Set aside.
2. Trim the stems from the top of the strawberries and scoop out the white part with a teaspoon. Slice the tips off the strawberries so that they can stand upright. Reserve for decoration.
3. Fill an icing bag or Ziploc with the corner cut off with the cream cheese mixture, and pipe the cream into each strawberry. Top with the pieces of reserved strawberry and sprinkle with toasted almonds. Refrigerate until ready to serve.

23. Faux Chocolate Orange Pots de Crème

By Hope Cohen of Fast. Fresh + Simple


  • 1 cup half and half
  • 6 oz bittersweet chocolate chunks or chips
  • 2 large or extra-large eggs at room temperature
  • 2 tbsp. orange liquor, such as Gran Marnier or Cointreau
  • Pinch fine sea salt
  • Crème fraîche, purchased or homemade (page 000), for garnish
  • Finely grated orange zest and raspberries, for garnish


1. Scald the half and half in a small saucepan just until bubbles form at the edge of the liquid; do not boil.
2. Meanwhile blend the chocolate, eggs, orange liquor, and salt in a blender on high for about 1 minute. Carefully add the hot cream through the removable cap in the lid of the blender. Continue to blend the mixture on high for another 30 — 60 seconds until the mixture is completely smooth, scraping the sides down, as needed. Allow to rest for 5 minutes.
3. Pour and scrape into serving glasses and chill in the refrigerator until set, at least 3 hours or overnight.
4. Garnish each pot with a dollop of crème fraîche, orange zest and raspberries.

24. Mini Heart-Shaped Tres Leche Cakes

By Shannah Of Just Us Four's "Perfect Valentine's Dinner At Home"


  • 1 Nestle Tres Leche Cake Kit
  • 3 eggs (room temperature)
  • 1/4 cup canola oil
  • 1 cup milk
  • Icing (adapted from the Food Network)
  • 4 cups heavy cream
  • 1/2 tsp. vanilla extract
  • 1 cup powdered sugar
  • 4 oz mascarpone cheese
  • 1 tbsp. milk


1. Start by mixing the cake mix from the cake kit with the eggs and canola oil. Bake according to the package directions. (I used a mini baking sheet so mine only baked for about 10 minutes so keep this in mind.)
2. Let the cakes cool for about 10 minutes. While the cake cools, mix the two milks provided in the baking kit with the 1 cup of milk. Then, poke holes in the cakes with a wooden skewer.
3. Pour the milk mixture over the cake (1 tbsp. per cake if doing the mini hearts like mine) and refrigerate for 2 hours.
4. To make your frosting, add heavy cream, powdered sugar and vanilla to a cold metal bowl. Beat until stiff peaks begin to form. Turn mixer to low and add in mascarpone cheese. Add milk in 1 tsp. amounts if needed to get the right consistency.
5. Once cake refrigeration is complete, remove from fridge and let sit for about 30 minutes. Then, frost with your frosting.

25. White Chocolate Lemon Heart Cake Balls

By Dede Wilson of Bakepedia

These are cake "balls" in a heart shape. You create a cake ball mixture using white cake and lemon curd and press it into a pan, the after chilling. The lemon is more of a background flavor; this recipe is for the white chocolate lover. Make sure to use a high quality white chocolate that contains cocoa butter. I like Valrhona Ivoire, not only for its flavor, but also for its fluid texture once melted.

Makes about 28, 2 to 3-inch hearts


  • 1 13x9-inch white cake batter (use your favorite recipe. A standard 8-inch or 9-inch layer cake recipe that makes two layers will give you the correct amount of batter).
  • 2 tbsp. finely grated lemon zest
  • 1/2 cup lemon curd, homemade or purchased
  • 12 oz white chocolate, finely chopped, such as Valrhona Ivoire
  • Disco Dust such as the color Pink Rose, optional (or you can use what color you like)


1. Prepare the batter for the white cake folding in the lemon zest right before pouring into greased pan. Bake and cool as directed.
2. While cooling, line an 8-inch square pan with plastic wrap so that it overhangs all sides. (You can use two large pieces of wrap). Set aside.
3. Once the cake has cooled, cut it in half crosswise, wrap one half well in plastic wrap and freeze for future cake ball use.
4. Crumble other half into a large bowl; use hands and pastry blender to create even fine crumbs. Add 1/4 cup lemon curd, and start mixing it in with a rubber spatula. The mixture will begin to moisten; keep going. Add a couple of tablespoons of lemon curd at a time, until the mixture begins to form a ball and comes away from the sides of the pan.
5. Press the mixture firmly into the plastic wrap lined pan. It is important to press it in firmly and evenly because the bottom will eventually be the top of your hearts and you want as smooth and even a surface as possible. Use your fingers and/or a small offset spatula to make sure the mixture is even on top as well. (If you have another 8-inch pan and it nests within this one, you can use it to press the top down evenly with a piece of plastic laid on top of the cake ball mixture). Cover the top of the pan with plastic wrap and refrigerate until firm, at least two hours or up to overnight.
6. Unmold the cake from the pan by lifting the plastic wrap up and out. Remove plastic and place cake square on cutting board, top side down. Use your cutter to cut out as many hearts as possible. You will most likely have to pick each heart up as you go and pop it out of the cutter. Be careful to retain the heart's shape.
7. Melt the chocolate in top of double boiler or in microwave. Stir until smooth. It is best to have the chocolate in a deep, narrow container so that it is easy to submerge the hearts. (This all depends on the size of your hearts, of course. Try a 2 –cup liquid measuring cup). Line a baking sheet with aluminum foil and have two forks handy.
8. Place a heart on a fork (do not pierce with fork) and lower into melted chocolate until it is completely submerged. Use both forks, if necessary, to withdraw heart from chocolate, then perched on one fork, tap the fork repeatedly against the side of the container to encourage excess chocolate to drip back into container. Take your time here; you want as much chocolate to fall away as possible while still keeping entire heart coated.
9. Place heart on aluminum foil lined pan. Repeat with remaining hearts, spacing them on pan so that they do not touch. Refrigerate briefly until chocolate firms to the touch, about 30 minutes. If you have excess chocolate that has pooled around the base of the hearts, you can trim it away with a sharp paring knife.
10. Sprinkle Disco Dust on top of hearts, or apply with a small artists brush. Hearts are ready to serve (they are best at a cool room temperature) or they may be stored in an airtight container in a single layer for 3 days.

26. Chocolate Strawberry Cupcakes

By Helen of Helen's Bakery


Vanilla Cupcakes

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • 40g unsalted butter
  • 120ml milk
  • 1 egg
  • 1/4 tsp. vanilla extract

Chocolate Sponge

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g unsalted butter
  • 120ml milk
  • 1 egg
  • 1/4 vanilla extract

White Chocolate Icing

  • 50g melted white chocolate
  • 300g icing sugar
  • 80g unsalted butter
  • 25ml whole milk
  • 1/4 tsp. vanilla extract

Dark Chocolate Icing

  • 300g icing sugar
  • 100g unsalted butter
  • 40g cocoa powder
  • 40ml milk

Chocolate Coated Strawberries

  • 24 strawberries
  • 100g dark chocolate
  • 100g white chocolate


1. Pre-heat the oven to 170ºC (150ºC fan) and line two cupcake trays with paper cases. To make the vanilla and dark chocolate sponge mix all the ingredients together until smooth. Spoon the mixture into the cupcake cases and bake for 20-25 minutes until golden brown and the sponge bounces back. Leave to cool.
2. To make the white chocolate icing, mix together the sifted icing sugar, butter, vanilla and milk together until smooth. Then, slowly pour in the melted chocolate. To make the dark chocolate icing, mix all the ingredients together until smooth. For the chocolate coated strawberries, melt the white and dark chocolate separately in a clear bowl over simmering water. Keep stirring then dip each strawberry into the chocolate. On the vanilla sponge, pipe a swirl of dark chocolate icing and pop a white chocolate strawberry on top. Do the same for the dark chocolate sponge but with white chocolate icing.

27. Valentine's Day Chocolate Bark

By Jennifer Quillen of The Rebel Chick


  • 1 bag (16 oz) of milk chocolate chips
  • 1 bag of red or pink Wilton candy melts
  • Optional assorted sprinkles


1. Line a cookie sheet with waxed paper.
2. Melt chocolate chips in a microwave safe bowl for 30 second intervals, stirring the chocolate at each interval. Total cooking time should be between 1 minute and 30 seconds to 2 minutes, depending on the brand of chocolate chips you are using.
3. Pour melted chocolate onto lined cookie sheet and put into the fridge to cool while you are cooking the candy melts.
4. Repeat the melting process with the candy melts, though they usually only take 1 minute and 30 seconds maximum to cook.
5. The chocolate should be cooled and a bit firm at this point, so remove from the fridge. Pour the candy melts onto the prepared chocolate and immediately add sprinkles if you are using sprinkles.
6. Place in the fridge to harden, it should take about 20 minutes.
7. Store in an airtight container in the fridge and this Valentine's Day Chocolate Bark Recipe will last up to two weeks!

28. Blueberry Hand Pies

By Brooke McLay of Cheeky Kitchen


Blueberry Pie Filling

  • 1 pt. blueberries
  • 1/2 cup sugar
  • 1 tbsp. lemon juice
  • 2 tbsp. cornstarch

The Glaze

  • 2 egg whites
  • 1/2 cup sparkling sugar


1. Preheat oven to 400ºF. In a medium saucepan, combine all filling ingredients. Stir together over medium-high heat until thickened, about 5-7 minutes. Allow to cool. Roll pie crust to 1/4" thick, cut into large hearts with a cookie cutter. Spoon a small amount of pie filling into the center of one of the cut heart shapes. Gently lay a second pie crust over the top of the filling, and use the tines of a fork to seal the edges. In a small bowl, beat together the egg whites with 3 tablespoons of water. Brush the tops of the sealed pies with the egg whites and sprinkle generously with sparkling sugar. Place on a baking sheet. Bake for 15 — 18 minutes, or until the edges of the pie begin to brown slightly. Remove and cool until warm to the touch. Serve warm with giant scoops of vanilla ice cream.

29. Chewy Brownie and White Chocolate Strawberry Mini Trifles

By Jamie of Jamie Cooks It Up


Chewy Brownies

  • 1/4 t baking soda
  • 1/4 cup and 2 tbsp. cocoa powder
  • 2 tbsp. and 2 tsp. canola oil
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1 egg
  • 2 tbsp. and 2 tsp. canola oil
  • 2/3 c flour
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt

White Chocolate Pudding

  • 1 (3.3 oz) instant white chocolate pudding
  • 1 1/2 cup whipping cream
  • 1/2 cup milk
  • 1 lb fresh strawberries
  • Hershey's chocolate syrup
  • Cool whip


1. Preheat your oven to 350ºF. Into a medium-sized mixing bowl place 1/4 teaspoon of baking soda and 1/4 cup plus 2 tablespoons of cocoa powder. Toss them around to combine.
2. Add 2 tablespoon plus 2 teaspoons of canola oil and 1/4 cup boiling water. (I just boiled my water in the microwave).
3. Blend the ingredients together until they thicken just a bit. Should only take about 30-40 seconds.
4. Add 1 cup sugar, 1 egg, 2 tablespoon plus 2 teaspoons of canola oil, 2/3 cup flour, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Blend the ingredients just until they are combined and smooth.
5. Spray a 9x9 pan with cooking spray and spread the batter out evenly into the pan. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow the brownies to cool completely.
6. Toss one package of instant white chocolate pudding into your stand mixer or medium-sized mixing bow. Add 1 1/2 cups whipping cream and 1/2 cup milk. Beat the mixture (I used the whisk attachment on my Kitchen Aid) until it's nice and thick. Should only take a couple of minutes.
7. Wash 1 pound of strawberries. Slice the green stems off and cut the strawberries up into pretty slices.
8. When your brownies are completely cool, cut them into a small chunks.
9. Make your mini trifles by placing 4-5 brownie chunks in the bottom of each dish. Top with about 1/3 cup of the pudding,some fresh strawberries, and a drizzle or two of chocolate syrup.
10. Add a dollop of cool whip and a few more strawberries. Refrigerate until ready to serve.

30. Red Velvet Brownies With Cream Cheese Filling

By Carrian of Oh Sweet Basil


  • 1 Box Duncan Hines red velvet cake mix
  • 1/3 cup evaporated milk
  • 3/4 cup margarine, melted and cooled
  • 1 cup White chocolate chips
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla


1. Mix the cake mix, evaporated milk, and margarine in the bowl of a standing mixer until smooth. Set aside to thicken for a moment.
2. Heat the oven to 350ºF.
3. Grease a 9x13" baking dish and spread 1/2 the dough onto the bottom. Bake for 6 minutes and remove from the oven.
Sprinkle the white chocolate chips all over the brownie and drop dollops of the cream cheese mixture. Wait a minute for the cream cheese to begin to soften and melt into the chocolate. Very carefully spread the mixture all over the brownie.
4. Pick up heaping tablespoons of the remaining dough and flatten into the palm of your hand. If your hands are too warm if will melt into your hands. You can try spraying your hands with cooking spray, chilling the dough in the fridge and running your hands under cool water. Place the dough all over the top like a patchwork quilt, until it is completely covered.
5. Bake again for 16 — 19 minutes. Cool on the counter and then place in the fridge to help chill the filling even more. Remove 20 minutes before eating to bring back to room temp.