valentines dessert

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

unsalted butter

best dark chocolate

plain flour

cocoa powder

white chocolate

milk chocolate

eggs

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Black Cherry Macarons

Paste

almond flour

powdered sugar

egg whites

Meringue

sugar

water

g egg white

These moist and delicious lemon Valentine cupcakes are topped with a silky Swiss meringue buttercream flavored with a zingy raspberry reduction pipes into delicate roses.

Valentine Cupcakes

raspberries (170 grams)

granulated sugar (12 grams)

lemon (juiced)

all purpose flour (213 grams)

heaping)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams)

sugar (200 grams)

unsalted butter (170 grams, melted)

sour cream (115 grams)

whole milk (118 milliliters)

egg whites (room temperature)

tbsp vanilla extract (7 milliliters)

lemon

pink food coloring

eggs (room temp)

sugar (300 grams)

salt

unsalted butter (454 grams)

tsp orange blossom water (5 milliliters Optional)

Put raspberries, lemon juice and sugar into a small pot and place over medium heat.

Break up the raspberries with the back of a spoon and simmer until reduced by a third or so.&nbsp;

Use a spatula to help strain into a bowl. Place in fridge to chill.

For the raspberry reduction

Preheat oven to 350 degrees. Prep your cupcake pan by lining it with cupcake papers.

Sift the dry ingredients including the sugar into a medium sized bowl. Give it a whisk. Set aside.

Add all of the wet ingredients into a separate bowl and whisk to combine.

Add the soft pink food coloring to the wet mixture a drop at a time. whisk and add more if the color isn't saturated enough.

Combine the wet to the dry ingredients. Whisk to combine.

Pour batter into prepped pan. Bake for 12 to 15 minutes or until the centers are springy to the touch.

Remove from oven and set aside to cool.

For the cupcakes

Place egg whites, sugar and salt into a glass bowl.

Transfer the bowl over a pot of simmering water. Make sure the bowl does not touch the water.

Whisk continuously until the mixture reaches  an internal temperature of 160 degrees or until the sugar has dissolved.

Transfer to a stand mixer and mix on low to high to get soft peeks. Mix until the mixture reaches room temperature.

Add butter 1 tablespoon at a time. Wait until each piece incorporates before adding the next.

Add orange blossom water or vanilla extract.

Whisk in a tablespoon of the raspberry reduction at a time until desired flavor and color are reached.

For the Swiss buttercream

Spread out a dollop of buttercream as the base of your cupcake.

Place the soft pink buttercream into a piping bag fitted with a 125 tip or a medium petal tip.

Pipe a spiral in the center of the cupcake. Begin piping small petals. Make them larger as you go.

For the assembly

No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.

Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!

Full Recipe: https://preppykitchen.com/1504-2/

If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.

A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.

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How to Make Valentines Cupcakes

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tsp baking powder

tsp salt

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

tsp vanilla extract

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Ultimate meringue

organic egg whites,

caster sugar

icing sugar

Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick liner or <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">parchment paper</a> (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> (not plastic). Beat them on medium speed with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift</a> one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Philadelphia cheesecake recipe no bake is a delicious pie with a sweet, creamy filling. It's easy to make and doesn't require baking if you use cream cheese. This no-fuss pie has the best of both worlds with its fluffy and smooth custard mousse filling and an easy graham cracker crust. It doesn’t take much time or effort to make this decadent dessert.

Philadelphia Cheesecake Recipe No Bake

Cups Graham Cracker Crumbs

Butter Melted

¼ Cup Granulated Sugar

Cup Granulated Sugar

Ounces Cream Cheese (2 packages softened)

Teaspoon Vanilla Extract

Ounces Whipped Topping (2 8-ounce tubs)

Combine the ingredients and press into a 9-inch pie pan. Chill in the refrigerator while you make the filling; 30-60 minutes to set. If you are in a hurry, place the pie tin in the freezer for 10 minutes to set up. Proceed with the rest of your recipe.

Combine Granulated Sugar, Whipped Topping or Whipping Cream (whipped), Cream Cheese, and Pure Vanilla Extract. Using a hand-held mixer combine the sugar, vanilla extract, and cream cheese at low speed until creamy and well combined. Fold in the whipped topping.

Transfer to the chilled pie crust. Place in the refrigerator 30-60 minutes to set.

Serve with your favorite topping. When serving, spoon the pie filling or other toppings over the pieces of cheesecake.

Philadelphia cheesecake recipe no bake is a delicious pie with a sweet, creamy filling. It’s easy to make and doesn’t require baking if you use cream cheese. This no-fuss pie has the best of both worlds with its fluffy and smooth custard mousse filling and an easy graham cracker crust. It doesn’t take much time or effort to make this decadent dessert.

Get the Recipe and Print it too on both sites:
https://patternprincess.com/philadelphia-cheesecake-recipe-no-bake/
https://wholesomefarmhouserecipes.com/no-bake-cheesecake/

0:00 Introduction showing a slice of no bake cheesecake topped with cherry pie filling and blackberry pie filling
0:07 graham cracker crust made with crushed graham crackers, sugar, and melted butter, mix, press and chill.
0:13 Cream cheese cheesecake mixture; sugar, vanilla extract, and cream cheese mix at low speed until creamy and well combined. Fold in the whipped topping. 
0:21 add the cheesecake mixture to the pie crust.
0:24 serve with your favorite topping

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Lace Sugar Cookies

Sugar cookies

all purpose flour

pistachio

limes

baking powder

unsalted butter,

cream cheese,

lime juice

Marshmallow fondant

7 ounces. marshmallow fluff (I used Jet-Puffed Marshmallow Creme)

1lb. powdered sugar

For decorating

Rainbow Dust Metallic Red

Black Sugar Lace

This simple recipe for a basic biscuit dough can be adapted to suit your tastes – experiment with different shapes and flavours, from lemon fingers to chocolate cookies

Easy biscuits

butter, softened

Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.

Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

For basic vanilla biscuits: Pre-heat the oven to 180C/160C fan/gas 4. Chill the dough for 20 - 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.

These luscious Heavenly Chocolate Raspberry Trifles are constructed with freshly homemade Bittersweet Chocolate Pudding layered on Angel Food Cake, topped with fresh raspberries.  For a festive touch, a dollop of whipped cream and Valentine's sprinkles make it holiday-ready but it can be enjoyed anytime.

The Angel Food Cake is your choice of store-bought or homemade.  I created a gluten-free version by baking from a GF mix (source noted in recipe).

Heavenly Chocolate Raspberry Trifles

Sugar

Cornstarch

Salt

Milk

unsalted Butter; each tablespoon cut roughly into 4 pieces ((does not need to be precise))

Vanilla Extract

Ghirardelli Bittersweet 60% Cacao chips

Angel Food Cake

Whipped Cream ((store bought or home prepared) to top trifles)

Valentine’s sprinkles ((optional))

Before beginning, place a fine mesh strainer over a heatproof mixing bowl which holds 4 cups volume or more, and set aside.

In a medium saucepan combine the sugar, cornstarch and salt; whisk to combine fully.

Pour ¼ cup of the milk into the dry mixture in the saucepan and whisk to dissolve the cornstarch completely. Add the remaining 1 ¾ cups milk and the lightly beaten egg yolks to the mixture, whisking to fully combine.

Heat saucepan over medium heat, stirring often using a heatproof spatula, until the mixture comes almost to a simmer and begins to show small bubbles. Reduce heat to low, continuing to stir constantly, scraping the bottom and sides of the pan while stirring, until the pudding thickens (5-10 minutes).

Continue to stir the pudding constantly. When the pudding can be spooned onto the top of the pudding mixture and it holds its form, rather than melting back into the mixture, it should be removed from the heat (approximately 5 additional minutes).

Add the butter to the pudding mixture; stir until butter is fully dissolved.

Pour pudding mixture through strainer, using the stirring spatula to press the mixture through the strainer, as well as scraping the outside of the strainer into the bowl.

Add the vanilla extract and chocolate chips, stirring until the chocolate is fully melted and combined with the rest of the pudding.

Pour pudding into a quart size Mason jar or an alternative container which will hold up to 4 cups with a sealable top/lid. Seal and place in the refrigerator until fully set (approximately 1-2 hours).

Instructions for the Chocolate Pudding:

For larger Trifles, select a serving glass or Mason Jar which holds 2-2 ½ cups volume.  Place 1 cup of the cake cubes at the bottom of the glass, followed by ½ cup chocolate pudding.  Layer on ½ cup raspberries and finish with a dollop of whipped cream and sprinkles.  If desiring smaller servings, the ingredients may be divided in half and layered into serving glasses holding 1 ½ cups volume to make 12 servings.

Top 12 valentines dessert recipes from across the web

The most viewed valentines dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best ever chocolate brownies recipe

Black Cherry Macarons

Valentine Cupcakes

Strawberry Truffle Cupcakes

Ultimate meringue

Philadelphia Cheesecake Recipe No B...

Lace Sugar Cookies

Easy biscuits

Heavenly Chocolate Raspberry Trifle...

Best ever chocolate brownies recipe

Easy 2-Ingredient Lemon Sticky Pudd...

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Top 12 valentines dessert recipes from across the web

The most viewed valentines dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever chocolate brownies recipe

Black Cherry Macarons

Valentine Cupcakes

Strawberry Truffle Cupcakes

Ultimate meringue

Philadelphia Cheesecake Recipe No B...

Lace Sugar Cookies

Easy biscuits

Heavenly Chocolate Raspberry Trifle...

Best ever chocolate brownies recipe

Easy 2-Ingredient Lemon Sticky Pudd...

Black Forest Cake Recipe in a 9x13 ...

The most viewed valentines dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine