1. 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

Makes: 24

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

Filling:

• 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

Glaze:

• 1/4 cup semi-sweet chocolate chips
• 1/4 tbsp heavy whipping cream

Directions:

Brownies:

1. Heat oven to 350 degrees and grease a 9×9 inch square pan
2. Melt chocolate chips with the butter, and let cool slightly
3. Beat the brown sugar with the eggs in a large bowl, then add in the chocolate mixture and coffee/espresso powder, mixing well.
4. Stir in the flour and baking powder.
5. Spread the mixture evenly into the prepared pan
6. Bake 30-35 minutes until a toothpick inserted comes out clean. Set aside to cool

Filling:

7. Melt chocolate chips with the instant coffee/espresso powder.
8. Beat the cream cheese and preserves in a small bowl until smooth.
9. On a low speed, beat in the chocolate mixture and powdered sugar and beat until fluffy
10. Spread over the brownies

Glaze

11. Heat the heavy whipping cream, then mix in the chocolate chips, heating the two until they’re well mixed and the glaze is shiny.
12. 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

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

Frosting:

• 1/4 c unsalted butter, room temperature
•  4 oz cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 1/4 c powdered sugar

Directions:

Cookies:

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
2. In a medium bowl, sift the flour, cocoa powder, baking soda and salt
3. In the bowl of a standing mixer with the paddle attachment, beat the butter and sugar at medium speed until fluffy
4. Mix in the egg, the food coloring and the vanilla
5. 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).
6. With a two-tablespoon scoop, portion the batter onto the baking sheets, leaving about 2 inches between the cookies
7. Bake about 15 minutes, or until the centers of the cookies bounce back when they are lightly pressed.
8. 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

Frosting:

9. 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.
10. 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.
11. Spread the icing over the completely cooled cookies.

 

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