10 Sweet Valentine's Day Desserts | Living the Country Life
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10 Sweet Valentine's Day Desserts

Make the day even sweeter with these special treats!
  • Lemon-Lavender Pudding Cakes

    Prep: 25 minutes

    Bake: 20 minutes at 350°F

    Makes: 6 servings

    Ingredients

    • 1 cup milk
    • 1 tablespoon plus 1/2 tsp. dried lavender
    • 2 lemons
    • Butter, softened
    • Granulated sugar
    • 6 tablespoons granulated sugar
    • 1/4 cup all-purpose flour
    • 1 tablespoon butter, melted
    • 3 eggs, separated
    • Coarse or rock sugar (optional)

    Step 1

    Preheat oven to 350°F. In a small saucepan mix milk and 1 Tbsp. lavender over medium heat until it starts to simmer. Remove from heat and let stand for 15 minutes. Strain and discard lavender.

    Step 2

    Shred 1 Tbsp. peel from lemons to a fine texture. Juice lemons for 1/4 cup juice. Set aside. Butter six 6-oz ramekins; sprinkle each with sugar and tap out excess. Set aside. 

    Step 3

    Combine 2 Tbsp. granulated sugar and flour in a large bowl. Whisk in lemon peel, lemon juice, and butter until texture is smooth. In a separate bowl, whisk together egg yolks and strained milk. Whisk this mixture into the flour mixture until smooth and set aside. 

    Step 4

    Beat egg whites with an electric mixer on medium speed in a small bowl. When soft peaks form, gradually add the rest of the sugar. Beat on high speed until stiff peaks form. Stir a small amount of the egg whites into the lemon mixture to lighten. Fold in remaining egg whites.

    Step 5

    Pour the batter into prepared ramekins to three-fourths full; place ramekins in a shallow baking pan. Bake for 20 minutes at 350°F or until tops spring back when touched. Cool cakes for 5 minutes. Place remaining dried lavender and rock sugar in a blender until fine; sprinkle over the cakes and serve warm. 

    Per serving (one cake): 169 kcal, 7 g fat, 106 mg chol., 89 mg sodium, 22 g carb., 0 g fiber, 17 g sugar, 5 g pro.

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Champagne Truffles

    Prep: 45 minutes

    Chill: 2 hours

    Makes: 25 to 30 truffles

    Ingredients

    • 6 oz. semisweet chocolate, coarsely chopped
    • 1/4 cup butter, cut into small pieces
    • 3 Tbsp. whipping cream
    • 1 beaten egg yolk
    • 3 Tbsp. champagne or whipping cream
    • 1/4 cup unsweetened cocoa powder or sifted powdered sugar

    Step 1

    Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.

    Step 2

    Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.

    Step 3

    Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.

    Step 4

    Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, drizzle with melted white chocolate. Serve in decorative foil candy cups, if desired. Makes 25 to 30 truffles.

    Make-Ahead Tip

    Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.

    Per Serving: 62 cal., 5 g fat (3 g sat.fat), 16 mg chol., 5 g carb., 20 mg sodium, 9 g fiber, 1 g pro.

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Twisted Raspberry Brownies

    Prep: 25 minutes

    Bake: 25 to 30 minutes

    Makes: 24 servings

    Ingredients

    • 1 cup fresh raspberries
    • 1 1/4 cups all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 1 teaspoons kosher salt
    • 11 ounces dark chocolate, coarsely chopped
    • 1 cup unsalted butter, cut into 1-inch cubes
    • 1 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 5 eggs, room temperature
    • 1 1/2 teaspoons vanilla

    Step 1

    Preheat oven to 350°F. Butter sides and bottom of a 13x9x2-inch baking pan.

    Step 2

    Put raspberries in food processor, cover, blend until smooth. If you wish to remove the seeds, sieve the puree. In a medium bowl whisk together flour, cocoa powder, and salt. 

    Step 3

    Place chocolate and butter in a large heat-proof bowl. Set over a pan of barely simmering water (do not let the bottom of the pan touch the water). If you have a double broiler, place chocolate and butter in the top. Heat and stir occasionally until melted and combined. Remove from heat and add both sugars; whisk until combined. Remove from water and keep mixture at room temperature. 

    Step 4

    Add three eggs to the chocolate mixture and whisk until combined. Add other eggs and whisk until mixed well. Add vanilla. Do not overbeat the batter but stir just until combined.

    Step 5

    Sprinkle the flour mixture over chocolate mixture. Fold with a spatula until just combined

    Step 6

    Pour mixture into the pan and smooth over with a spatula. Drizzle the raspberry puree over the top and swirl in with a butter knife. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out with a couple of moist crumbs. Rotate the pan halfway through baking. 

    Per serving: 226 kcal, 14 g fat, 59 mg chol., 64 mg sodium, 26 g carb., 2 g fiber, 18 g sugar, 3 g pro. 

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Almond-Cherry Truffles

    Start to finish: 35 minutes

    Makes: 40 truffles

    Ingredients

    • 2 cups finely crushed vanilla wafers
    • 1 cup powdered sugar
    • 1 cup toasted almonds, finely chopped
    • 1/4 cup chopped maraschino cherries
    • 1/4 cup light corn syrup
    • 2 tablespoons almond liqueur
    • 2 tablespoons butter, melte
    • 12 ounces white baking chocolate, melted 
    • Small decorating candies (optional)

    Step 1

    Line a cookie sheet with parchment or waxed paper. Then, in a large bowl, blend vanilla wafers, powdered sugar, almonds, cherries, corn syrup, liqueur, and melted butter. Cover and chill until it's easy to handle; about 1 hour.

    Step 2

    Shape mixutre into 1-inch balls and dip in melted white chocolate. Let excess drip back into the pan before placing on the cookie sheet. Decorate with candies and let stand until chocolate coating is set and dried. Store covered in the refrigerator. 

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Red Velvet Cheesecake

    Prep: 45 minutes

    Chill: 4 hours

    Cool: 2 hours

    Makes: 20 servings

    Ingredients

    • 1 lb. milk chocolate, chopped
    • 1/2 cup butter
    • 1 9-oz. package chocolate wafer cookies
    • 1 cup semisweet chocolate chips
    • 1 cup slivered almonds
    • 1/2 cup packed brown sugar
    • 1/2 cup melted butter
    • 4 8-oz. packages cream cheese, softened
    • 1 8-oz. carton dairy sour cream
    • 1/3 cup granulated sugar
    • 1/3 cup buttermilk
    • 1 1-oz. bottle red food coloring
    • 4 eggs
    • 2 egg yolks
    • Fresh raspberries or strawberries (optional)

    Step 1

    In a medium-size saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to another bowl to cool.

    Step 2

    Place wafer cookies, chocolate chips, almonds and brown sugar in a large food process. Cover, process until fine. Add 1/2 cup melted butter; cover and process until well mixed. Transfer crumbs to a 10x3-inch sprinform pan with a removable bottom. Press crumbs onto bottom and up sides of the pan. Leave a 1/2-inch space at the top of the pan and set aside. 

    Filling

    Step 1

    In a large bowl, beat cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer until combined. Add 4 egg and 2 yolks at once and beat until combined.

    Step 2

    Pour filling into crumb crust lined pan. Place pan in a shallow bakin pan on the oven rack. Bake at 350°F for 1 hour, or until 2 inches of the outside edge are set when shaken gently. 

    Step 3

    Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack, then use a metal spatula to loosen cheesecake from sides of pan. Cool 30 more minutes. Remove sides of pan and cool for 1 hour. Cover and chill for at least 4 hours. If desired, garnish with raspberries and strawberries before serving. 

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Strawberry Shortcake

    Prep: 20 minutes

    Chill: 1 hour

    Bake: 7 minutes at 450°F

    Makes: 8 servings

    Ingredients

    • 3 cups sliced fresh strawberries
    • 2 tablespoons sugar
    • 1 2/3 cups all-purpose flour
    • 1 tablespoon sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 3 tablespoons butter or margarine
    • 1 beaten egg
    • 1/2 cup buttermilk
    • 2 cups frozen light whipped dessert topping, thawed, or one 1.3-ounce envelope whipped dessert topping mix

    Step 1

    In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.
    Step 2

    In another  medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet.
    Step 3

    Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk.
    Step 4

    To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. 

    Per serving:  224 cal., 8 g total fat (5 g sat. fat), 39 mg chol., 211 mg sodium, 33 g carb., 2 g fiber, 4 g pro.

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Heart Sandwich Cookies

    Prep: 45 minutes

    Bake: 10 minutes at 350°F

    Makes: 24 cookies

    Ingredients

    • 3 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 tablespoons milk
    • 1 tablespoon vanilla extract
    • 1 teaspoon pure ground vanilla beans or 2 tsp. vanilla extract
    • Vanilla sugar (recipe included)
    • 1 recipe Vanilla Cream Cheese Frosting (recipe included)

    Step 1

    In a medium bowl combine flour, cream of tartar, baking soda, and salt. Set aside.

    Step 2

    In a large bowl beat butter for 30 seconds. Add sugar and beat until smooth and well-combined. Beat in milk, vanilla, and ground vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour mixture by hand until dough is soft. 

    Step 3

    Separate dough into two halves. Cover and chill for 30 minutes. On a floured surface, roll half the dough at a time until 1/8 inch thick. 

    Step 4

    Preheat oven to 350°F. Use a 3-inch round cookie cutter to cut circles from dough. Using a heart-shaped 1-inch cookie cutter, cut hearts from the centers of half the dough circles. Place circles on parchment paper-lined cookie sheets and reroll the scraps to cut out additional dough circles. 

    Step 5

    Sprinkle the dough circles that have the centers cut out with vanilla sugar. Bake cookies for 10 to 12 minutes or until golden brown. Let cookies cool on cookie sheets for about a minute before transferring them to wire racks to cool completely. 

    Step 6

    Spread bottoms of solid cookies with 1 1/2 teaspoons of the Vanilla Cream Cheese Frosting. Top each covered cookie with a heart cut-out cookie, sugar side up. Refrigerate filled cookies to store. 

    Vanilla Sugar

    • 4 cups sugar
    • 1 vanilla bean

    Pour sugar into a large, clean jar. Using a sharp paring knife, slit vanilla bean lengthwise. Insert both halves into sugar, making sure all the bean is covered. Keep in a sealed container and store for 2 weeks before using.

    Vanilla Cream Cheese Frosting

    • 6 ounces cream cheese, softened
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract

    In a medium bowl stir together cream cheese, powdered sugar, and vanilla extract until smooth. 

    Per serving: 223 kcal, 10 g fat, 28 mg chol., 126 mg sodium, 31 g carb., 0 fiber, 18 g sugar, 2 g pro.

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Chocolate Pistachio Cookies

    Total time: About an hour

    Makes: 48 cookies

    Ingredients

    • 2/3 cup packed brown sugar
    • 1 cup butter
    • 1 teaspoon vanilla
    • 1 beaten egg
    • 2 1/4 cups all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 3/4 cup finely chopped pistachio nuts
    • 3/4 cup semisweet chocolate pieces
    • 1 tablespoon shortening
    • 1/2 cup ground pistachio nuts

    Step 1

    In a medium saucepan combine butter and brown sugar. Heat and stir over low heat until melted. Remove saucepan from heat and stir in vanilla. Cool for 15 minutes before stirring in beaten egg, flour, and cocoa powder. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle. 

    Step 2

    On a floured surface, roll half of dough at a time to 1/4-inch thickneess. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet. 

    Step 3

    Bake at 350°F for 9 minutes or until edges are firm. Move to a wire rack to cool. 

    Step 4

    In a small saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat and dip half of each cookie into the chocolate, then roll edges of cookie in ground pistachio nuts. 

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Champagne Cake

    Prep: 40 minutes

    Bake: 40 minutes at 350°F

    Serves: 9

    Ingredients

    • 1/2 cup butter
    • 4 egg whites
    • 2 cups all-purpose flour
    • 2 1/4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1 cup sugar
    • 1 1/2 teaspoons vanilla
    • 1 cup champagne
    • 1 Recipe Champagne Butter Frosting (below)
    •  Flaked coconut (optional)

    Step 1

    Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan. Line bottom of pan with parchment paper. Grease paper and lightly flour pan; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

    Step 2

    Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium speed about 3 minutes or until light and fluffy. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined.

    Step 3

    Wash beaters thoroughly. In a medium mixing bowl beat egg whites on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into cake batter. Pour batter into the prepared pan.

    Step 4

    Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; remove parchment paper. Cool completely on wire rack.

    Step 5

    Frost top and sides of cake with Champagne Butter Frosting. If desired, sprinkle top of cake with coconut.

    Champagne Butter Frosting 

    • 6 tablespoons butter, softened
    • 1 pound powdered sugar (4 cups)
    • 4 to 5 tablespoons champagne or milk
    • 1 teaspoon vanilla  
    • Champagne or milk

    In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in champagne and vanilla. Gradually beat in remaining powdered sugar. Beat in enough additional champagne to reach spreading consistency.

    Per serving: 685 cal., 23 g fat (15 g sat. fat), 47 mg chol., 491 mg sodium, 111 g carb., 1 g fiber, 82 g sugar, 5 g pro.

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts
  • Dark Chocolate Raspberry Cakes

    Prep: 45 minutes

    Bake: 18 minutes at 350°F

    Makes: 24 cupcakes

    Ingredients

    • ​1/2 cup butter
    • 2 eggs
    • 1 2/3 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2/3 cup granulated sugar
    • 2/3 cup packed brown sugar
    • 1 1/2 teaspoons vanilla
    • 1 cup buttermilk 
    • 2 cups raspberries
    • Chocolate Truffle Icing
    • Raspberries

    Step 1

    While butter and eggs stand at room temperature, preheat the oven to 350°F. Coat 24 muffin cups with nonstick cooking spray and set aside. 

    Step 2

    In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside. 

    Step 3

    In a large bowl, beat butter with a mixer for 30 seconds. Slowly add sugar mixture while beating, until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. 

    Step 4

    Alternately add flour mixture and buttermilk to the mixture until combined. Beat all together for about 20 more seconds.

    Step 5

    Divide the batter in half and spoon one half into the bottoms of muffin cups. Divide the 2 cups of raspberries among the muffin cups by adding several berries to the center of each cup. Spoon the rest of the batter over berries in muffin cups. 

    Step 6

    Bake for 18 - 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing cupcakes from pans. 

    Step 7

    Prepare Chocolate Truffle Icing. Glaze cakes by placing them upside down on a slotted spoon, holding them over the icing bowl, and spooning icing over the cake. Place glazed cakes on a wire rack or sheet and chill until icing is set. Garnish with additional raspberries. 

    Chocolate Truffle Icing

    • 1 cup whipping cream 
    • 2 tablespoons light-color corn syrup 
    • 1 1/3 cups semisweet chocolate chips
    • 3/4 teaspoon vanilla

    In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat until mixture simmers. Remove from heat and stir in chocolate chips and vanilla. Whisk until chocolate melts. Transfer to a bowl, cover, and chill for 20 minutes or until icing reaches a thick consistency. 

    Date Published: February 7, 2018
    Date Updated: February 12, 2018
    Tags: Desserts

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