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4 Delicious Desserts to Make on Valentine’s Day!

Valentine’s Day and baking are the perfect combination, right? Sweet treats on a sweet day! So whether you’re looking to whip something up for (or with!) your friends or boyfriend, we’ve got you covered with four of our favorite V-Day recipes.

SWEETHEART CUPCAKES

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Ingredients
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
  2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
  3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
  4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
  5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
  6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Source: allrecipes.com

COCONUT ICE

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Ingredients
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring

  1. Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
  2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
  3. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

Source: allrecipes.com

CONVERSATION HEARTS

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Ingredients

1 1/4 -ounce packet unflavored gelatin powder
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 1 -pound boxes confectioners’ sugar (about 8 cups), plus more for kneading
Assorted food coloring, for tinting
Assorted extracts (such as peppermint, strawberry or almond), for flavoring (optional)
Cooking spray
Food decorating pens, for writing

  1. Whisk the gelatin, corn syrup, vanilla, salt and 1/2 cup boiling water in a stand mixer bowl until the gelatin dissolves.
  2. Using the paddle attachment, beat in the confectioners’ sugar on medium-low speed, 1 cup at a time, to make a stiff, sticky dough.
  3. Transfer the dough to a clean surface and knead, adding more confectioners’ sugar as needed (up to 1 cup), until the dough is smooth, pliable and slightly tacky, about 5 minutes.
  4. Divide the dough into 4 pieces. Flatten 1 piece into a disk. (Cover the rest with plastic wrap.) Add a few drops each of food coloring and extract to the center of the dough; fold in the sides and pinch closed, then knead until the color is distributed.
  5. Lightly coat a large piece of parchment paper with cooking spray. Roll out the colored dough on the parchment until 1/8 to 1/4 inch thick. Cut into hearts using 1-inch cookie cutters; transfer to a parchment-lined baking sheet. Repeat with the remaining dough, using different colors and extracts. Let the hearts sit at room temperature, uncovered, until dry and hard, about 24 hours, flipping them halfway through. Write messages on the hearts using food decorating pens. Store in an airtight container for up to 1 week.

Photograph by Sam Kaplan

Source: foodnetwork.com

VALENTINE SANDWICH COOKIES

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Ingredients

For cookies:

1 cup butter
1 1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

For frosting:

1 cup sifted confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon water
2 drops red food coloring

  1. In a large bowl, cream together butter and confectioners’ sugar. Beat in egg, vanilla and almond extract. Mix well.
  2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
  3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
  4. Place each piece separately on an ungreased cookie sheet, 1 – 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.
  5. For frosting: Blend sugar, salt and flavoring. Add just enough water to make it easy to spread. Add 2 drops red food coloring and mix well.

Source: allrecipes.com

Girls, which recipe is your favorite? Are you planning to do any Valentine’s Day baking this year? Tell us your thoughts in the comments below!

Image: Thinkstock.com

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1 Comments

  1. Champ2343

    Posted by Champ2343 on February 14, 2014 at 11:21

    I might make the coconut ice one! That looks good! 🙂