Valentine’s Day is coming up very soon! Whether you plan to spend the holiday with a special person, or even your friends, you may want to have some sort of amazing treat or snack that you can gift those that you care about. You can even make some snacks and desserts for yourself if you like! Food is an amazing way to show your love and consideration for people that you love. If you take the time out of your day to make some of these foods, the ones that you love will surely appreciate it! A list of delicious Valentine's Day themed food recipes has been compiled below to aid in your Valentine’s Day preparations!
Chocolate Lava Cakes:
Yield: 4 servings
Total Time: 20 minutes
-Baking spray, for spraying custard cups
-1 stick butter
-2 ounces bittersweet chocolate
-2 ounces semisweet chocolate
-1 1/4 cups powdered sugar
-2 whole eggs
-3 egg yolks
-1 teaspoon vanilla
-1/2 cup all-purpose flour
-Vanilla ice cream, for serving
Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
White Chocolate-Raspberry Parfaits
Yield: 6 servings
Total Time: 1 hour and 30 minutes
-1 1/2 cups raspberries
-3 tablespoons granulated sugar
-1 1/2 teaspoons fresh lemon juice
For the mousse:
-4 ounces white chocolate, chopped
-2 cups heavy cream
-3 tablespoons confectioners' sugar
-1 teaspoon pure vanilla extract
-2 cups raspberries
-Shaved white chocolate, for topping
Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
Valentine’s Double Chocolate Bark:
Yield: 6 servings
Total Time: 1 hour
-4 ounces white chocolate, chopped
-8 ounces bittersweet chocolate, chopped
-Sprinkles, sanding sugar, candy hearts and coated chocolates, for toppings
Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.
Chocolate-Covered Strawberry Cheesecake:
Total Time: 2 hours and 45 minutes
Servings: 12 to 14 servings
-Nonstick cooking spray
-One 15.25-ounce box chocolate cake mix (plus required ingredients)
-Two 1-pound containers long stem strawberries
-1/2 cup granulated sugar
-One 8-ounce package cream cheese, at room temperature
-3 1/2 cups heavy cream
-Two 1/4-ounce packets unflavored powdered gelatin
-4 ounces semisweet chocolate, chopped
-1 tablespoon unsalted butter
For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.
Pepperoni Pizza Dip:
Yield: 8 servings
Total Time: 30 minutes
-8 oz. cream cheese, at room temp
-1/2 c. sour cream
-1 clove garlic, grated
-3/4 tsp. dried oregano
-Pinch of red pepper flakes
-6 oz. mozzarella cheese, coarsely grated, divided
-1/2 c. grated Parmesan, divided
-1/4 c. pizza sauce or marinara sauce
-2 oz. mini pepperoni slices
-1 baguette, warmed and sliced
Heat oven to 400°F. In medium bowl, combine cream cheese, sour cream, garlic, oregano, red pepper flakes, and 1/2 teaspoon salt. Fold in 1 cup mozzarella and all but 2 tablespoons Parmesan.
Transfer mixture to shallow broiler-safe 1-quart baking dish. Top with pizza sauce; sprinkle with remaining mozzarella and Parmesan, then pepperoni. Bake until bubbling and cheese is beginning to brown, about 15 minutes, broiling 1 to 2 minutes. if needed. Let rest 5 minutes before serving. Serve with baguette slices for dipping.
-4 tsp. mayonnaise
-2 slice white sandwich bread
-1 tbsp. butter
-2 large eggs
-Finely chopped capers
-Finely chopped fresh herbs
Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired.