Valentine’s Day Treat Ideas

Maya Anderson

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If there’s one time to up your romance game, it’s with Valentine’s Day. While flowers and candy are always great, sometimes what your significant other is going to love is just a romantic dinner, where the both of you can unwind and relax. Here are three easy Valentine’s Day recipes to make for him or her this holiday!

Chewy Brownie Ice Cream Sandwiches

Ingredients

Cooking spray

1 c. all-purpose flour, spooned and leveled

1/2 c. unsweetened cocoa powder

1/4 tsp. kosher salt

1 c. (2 sticks) unsalted butter, cut up

8 oz. bittersweet chocolate, chopped

1 1/2 c. sugar

4 large eggs

3 pt. coconut gelato, softened

Shredded coconut, for coating

Directions

Preheat oven to 325°F. Lightly grease an 18- by 13-inch rimmed baking sheet with cooking spray; line with parchment paper, leaving a 3-inch overhang on the two long sides. Whisk together flour, cocoa, and salt in a bowl.

Microwave butter and chocolate in 30-second increments, stirring in between, until melted. Whisk in sugar. Whisk in eggs, just until combined. Fold in flour mixture, just until combined. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 9 to 11 minutes. Cool completely in pan.

While still in the pan, slice brownie in half crosswise. Freeze, in pan, until firm, at least 30 minutes. Remove one brownie half, and invert second brownie half in pan. Scoop coconut gelato onto inverted brownie, and top with remaining brownie half (top side up) to create a sandwich; gently press together. Freeze, in pan, until firm, 1 hour or up to 2 days. Cut evenly into 12 sandwiches. Coat edges with shredded coconut.

 

Red Velvet Brownies with Cream Cheese Frosting

Ingredients

1 (4-oz.) bittersweet chocolate baking bar, chopped

¾ cup butter

2 cups sugar

4 large eggs

1½ cups all-purpose flour

1 (1-oz.) bottle red liquid food coloring

1½ teaspoons baking powder

1 teaspoon vanilla extract

Cream Cheese Frosting:

1 (8-oz.) package cream cheese, softened

3 tablespoons butter, softened

1½ cups powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line a 9×9 or 7×11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.

In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.

Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.

To make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

 

Strawberry-Lime Cheesecake

Ingredients

1/2 c. slivered almonds

1/4 c. sugar

2 tbsp. potato starch

1/2 c. matzo cake meal

4 tbsp. unsalted butter

Filling

4 package cream cheese

1 1/2 c. sugar

1 c. sour cream

1/4 c. potato starch

4 large eggs

1 tbsp. grated lime zest

  1. lime juice

Topping

1 lb. container strawberries

1/4 c. sugar

Directions

Heat oven to 325 degrees F. Butter the bottom of a 9×3-inch springform pan.

Crust: Pulse almonds, sugar, and potato starch in a food processor until almonds are finely ground. Add matzo cake meal and pulse to combine. Add butter; pulse to blend. Press crumbs into bottom of prepared pan. Bake 15 minutes or until crust is golden; cool on a rack. Butter sides of pan.

Filling: Beat cream cheese, sugar, sour cream, and potato starch in a large bowl with a mixer on medium speed, until smooth. On low speed, beat in eggs, one at a time, until blended. Beat in zest and juice, then pour over crust.

Bake 1 hour, or until puffed around edges and center still jiggles slightly when shaken. Turn oven off; let cheesecake sit in oven with door ajar for 1 hour. Remove cheesecake to a wire rack. Carefully cut around edges of cheesecake to loosen it from pan. Cool completely on rack. Cover and refrigerate at least 4 hours, or up to 2 days ahead.

Up to 4 hours before serving, remove pan sides; loosen cheesecake from bottom of pan, and slide onto serving plate. To serve, toss strawberries and sugar in a medium bowl; let stand until syrupy. Spoon some strawberries on top of cheesecake; serve remaining with slices.