What do you know? That Special day for lovers is approaching, and what better way to spend it with your significant other than baking the most delectable, delicious treats together?
We’ve put together some of the most tastiest recipes for you and your sweet pea to share:
1. Chocolate Covered Strawberries
PREP 20 min
INACTIVE 30 min
YIELD 1 pound chocolate covered strawberries
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
2. Red Velvet Cheesecake Cookies
PREP 35 min
1 cup all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
Pinch of salt
6 tablespoons unsalted butter, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon red food coloring
Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners’ sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
3.) Sugar Cookie Parfait
PREP 23 min
4 ounces light cream cheese, soften
1⁄4 cup sugar
1 cup vanilla yogurt
3 cups strawberries, sliced
1 cup small sugar cookie, roughly crushed
1 tablespoon almonds, sliced, roasted
In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it’s creamy. Add yogurt and mix until the mixture is homogeneous.
Put strawberries in a large bowl. Add remaining sugar and stir delicately to coat well. Let rest for 5 minutes at room temperature (stir one time).
In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies. Repeat with remaining ingredients. Cover with a plastic wrap and put in the fridge for 2 hours. When ready to serve, garnish with roasted almonds.
4.) Pink Berry Prosecco Cockatail
PREP 5 min
1/4 cup sugar
1/2 teaspoon finely grated lime peel
2 cups mixed berries (such as blueberries, raspberries, blackberries and sliced strawberries)
1 bottle prosecco or other sparkling white wine, chilled
In a small saucepan, bring the sugar and 1/4 cup water to a boil. Cook, stirring often, until the sugar completely dissolves, 3 to 5 minutes. Stir in the lime peel and let cool.
Pour the syrup over the mixed berries and toss to coat. Divide the berries among 4 martini glasses and fill each glass with prosecco.
5.) Classic Sugar Cookies
2hrs 24 min
PREP 15 min
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.