- Valentine’s Day is just around the Corner. I am not a baker but its the one time I love making desserts. Here are some delicious desserts are sure to make your Valentine’s Day a sweet one.
Special thank you for Carolina for Sharing these
Chocolate Raspberry Brownies
- 1 1/4 cup semi-sweet chocolate chips
- 1/2 cup butter
- 3/4 cup brown sugar, tightly packed
- 2 larges eggs
- 1 tsp instant coffee dissolved in 2 tbsp water OR 1 tsp espresso powder (optional)
- 3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 1/4 teaspoon instant coffee or espresso powder
- 1 package cream cheese, room temperature
- 1/3 cup seedless raspberry preserves
- 1/4 cup powdered sugar
- 1/4 cup semi-sweet chocolate chips
- 1/4 tbsp heavy whipping cream
- Heat oven to 350 degrees and grease a 9×9 inch square pan
- Melt chocolate chips with the butter, and let cool slightly
- Beat the brown sugar with the eggs in a large bowl, then add in the chocolate mixture and coffee/espresso powder, mixing well.
- Stir in the flour and baking powder.
- Spread the mixture evenly into the prepared pan
- Bake 30-35 minutes until a toothpick inserted comes out clean. Set aside to cool
- Melt chocolate chips with the instant coffee/espresso powder.
- Beat the cream cheese and preserves in a small bowl until smooth.
- On a low speed, beat in the chocolate mixture and powdered sugar and beat until fluffy
- Spread over the brownies
- Heat the heavy whipping cream, then mix in the chocolate chips, heating the two until they’re well mixed and the glaze is shiny.
- Drizzle over the brownies and chill for two hours, then cut the brownies into bars.
*Can be dusted with powdered sugar and garnished with a fresh raspberry–Maybe try it with some homemade Banana Icecream
Red Velvet Cookies with Cream Cheese Frosting
Makes approximately 18-20 cookies
- 1 3/4 c all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/2 c unsalted butter, room temperature
- 1 c of granulated sugar
- 1 large egg, room temperature
- 1 tbsp of red dye
- 1 1/2 tsp of vanilla extract
- 1/4 c sour cream, room temperature
- 1/4 c unsalted butter, room temperature
- 4 oz cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 c powdered sugar
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a medium bowl, sift the flour, cocoa powder, baking soda and salt
- In the bowl of a standing mixer with the paddle attachment, beat the butter and sugar at medium speed until fluffy
- Mix in the egg, the food coloring and the vanilla
- With the blender low, add half of the dry ingredients, followed by the sour cream and then the remaining dry ingredients, stirring until combined (dough will be thick and sticky).
- With a two-tablespoon scoop, portion the batter onto the baking sheets, leaving about 2 inches between the cookies
- Bake about 15 minutes, or until the centers of the cookies bounce back when they are lightly pressed.
- Transfer the baking sheets to the wire racks and allow the cookies to cool for a few minutes before removing the cookies to the racks to cool completely
- In the bowl of a blender foot equipped with the paddle attachment, beat the butter, cream cheese and vanilla at medium-low speed until combined, about 30 seconds.
- With the blender low, gradually add the sugar from the confectioners and beat until combined, about 1 minute. Raise the mixer to medium-high and beat it for about 1 minute, or until the glaze is soft and fluffy.
- Spread the icing over the completely cooled cookies.