Download: 14 Valentine's Fun Ideas For The Whole Family

What You Need:

 

Your Ad Here

How to Make It:

1. Empty the flour into a large mixing bow.
2. Add the baking soda, cocoa powder and salt and whisk to combine well.
3. Put the butter into a separate bowl.
4. Add the sugar, egg and vanilla to the butter.
5. Beat with a mixer on low speed 30 seconds or until completely combined.
6. Set the mixer speed to medium and continue to beat the mixture for another 30 seconds.
7. Add the flour mixture to the butter mixture and beat on low speed 15 seconds just until the flour mixture is moistened.
8. Place a piece of plastic wrap on a flat surface and transfer the dough to the wrap.
9. Wrap the dough in the plastic wrap and refrigerate at least 4 hours.
10. Heat the oven to 350 degrees and allow it to heat while finishing the cookies.
11. Line a cookie sheet with parchment paper.
12. Unwrap the dough and cut it into 1/4 inch slices.
13. Place the slices 1/2 inch apart on the prepared cookie sheet.
14. Bake 8 minutes or until the cookies are firm.
15. Place the parchment paper with the cookies on a wire rack to cool.
16. Place the chocolate chips, shortening and peppermint extract together in a microwave safe bowl.
17. Microwave on high 30 seconds or until the shortening has completely melted.
18. Remove and stir until you have a smooth consistency.
19. Drop one cookie at a time into the chocolate mixture and use a fork to turn the cookie so it is completely covered.
20. Place the cookies on wax paper to cool and set about 15 minutes. 

Serving Size:  24

Cherish You Strawberry Delight

What You Need:

How to Make It:

1. Place the chocolate chips into a small saucepan.
2. Pour the whipping cream over the chips.
3. Place the pan on low heat and stirring constantly melt the chips until they are smooth.
4. Remove the pan from heat and blend in the orange juice.
5. Cool the mixture about 30 or until room temperature.
6. Place the sliced strawberries in the bottom of dessert cups.
7. Layer the pound cake on top of the strawberries.
8. Spoon the chocolate mixture over the top.

Serving Size:  4

What better way to tell your loved ones how much you cherish them.  Serve this dessert and they will have no doubts.  Not fond of strawberries then use raspberries, orange slices or your favorite fruit instead.

From the Heart Fondue

What You Need:

How to Make It:

1. Place the half and half into a small sauce pan over medium heat.
2. Add the butter and 1 T of rum and bring the mixture to a slow simmer.
3. Once simmering, remove the pan from the heat.
4. Add the chocolate and whisk until the chocolate has completely melted and the mixture is smooth.
5. Pour in the remaining rum and whisk until combined.
6. Transfer to a small fondue pot or a custard cup place on a heated serving plate.

Serving Size:  4

This is the perfect dipper for fresh strawberries, raspberries or even fortune cookies.  If the chocolate becomes too thick for dipping whisk in 1 t of half and half at a time until you achieve the desired consistency.

Chocolate Hearts

1. Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly.
2. Work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor.
3. If the paste seems too soft, add more sugar.
4. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour.
5. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking.
6. Bake in a very moderate oven.
7. When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool.
8. The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake.

Baileys Chocolate Pots de Creme 

Pot de creme (pronounced poh duh KREHM) is a traditional French dessert that consists of a rich, creamy custard cooked and served in small pots. The classic flavoring is vanilla but here we will be adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups.

Preheat oven to 300 degrees.

1. Add chopped chocolate to a large bowl.
2. Heat cream and a pinch of salt in a small pot until it just comes to a boil.
3. Pour the hot cream over the chocolate and whisk until melted and smooth.
4. Let cool slightly, then stir in the Baileys Irish Cream and vanilla.
5. In another bowl, whisk together the egg yolks and sugar.
6. Slowly drizzle the warm chocolate into the egg mixture while stirring. Strain the mixture through a sieve into another container and let cool completely (15 - 20 minutes).
7. Pour the custard mixture evenly into custard pots, baking dishes, or ramekins.
8. Place the dishes into a deep pan and fill pan with hot water until half way up the sides of the ramekins.
9. Tightly cover with pots de creme lids or aluminum foil poked with a few holes.
10. Bake until custard is set around edges but still slightly liquid in center (about 35 - 45 minutes).
11. Custard will become firmer as it cools.
12. Remove pots de creme from water bath, remove lids or foil, and let cool at room temperature for about an hour.
13. Transfer to refrigerator and cool completely (at least 3 hours).
14. You can make these up to two days ahead of time.
15. Serve cold with a dollop of whipped cream on top.

Looking for Valentine's ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants. The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get free sample recipes just for visiting the site.

See the full list of secret recipes: America's Most Wanted Recipes