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15 Decadent Desserts to Fall in Love with This Valentine's Day

by | Feb. 09, 2017

Fun

15 Decadent Desserts to Fall in Love with This Valentine's Day


From smooth red velvet to decadent chocolate, Valentine's Day desserts are rich in variety and creativity. So why not indulge a little? Fall in love with the Chocolate Chiffon Pie from The Romney Family Table or the Layered Red Velvet Cake from Sweets and Treats with Six Sisters' Stuff. Whatever the dessert, you're sure to find love this holiday with these amazing Valentine's Day dessert recipes.

White Chocolate Raspberry Cheesecake

15 Decadent Desserts to Fall in Love with This Valentine's Day

From Savoring the Seasons with Our Best Bites

Serves 10–12

Raspberry Sauce

  • - 12 oz. frozen unsweetened raspberries (about 3 cups)
  • - 1⁄2 cup sugar
  • - 3 tablespoons water, divided
  • - 1 tablespoon cornstarch

Crust

  • - 21⁄2 cups chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
  • - 6 tablespoons butter, melted

Cheesecake

  • - 1 cup white chocolate chips
  • - 3 (8 oz.) packages cream cheese, softened
  • - 1 cup sugar
  • - 3 large eggs, at room temperature
  • - 1 teaspoon almond extract
  • - 1 teaspoon vanilla extract
  • - 2 tablespoons flour
  • - 3⁄4 cup sour cream
  • - Fresh raspberries, for garnish
  • - White chocolate curls, for garnish

For Sauce:

Place frozen berries, sugar, and 2 tablespoons water in medium saucepan on medium heat. Stir occasionally, mashing berries with spoon, until mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 tablespoon water with cornstarch in small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1–2 minutes until slightly thickened. Pour sauce through fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.

For Crust:

Combine cookie crumbs and melted butter. Press mixture onto bottom and 1 inch up the sides of 10-inch springform pan.

Preheat oven to 350°F.

For Cheesecake:

Place white chocolate chips in microwave-safe bowl and heat in 30-second intervals, stirring after each, until chocolate is melted and smooth.

Beat cream cheese and sugar in separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour, and sour cream and beat just until combined. With mixer running, add melted white chocolate in steady stream and mix just until incorporated.

Pour half cream cheese mixture over cookie crust and spread evenly. Drizzle 2 tablespoons raspberry sauce over top and use knife to swirl sauce into filling. Pour remaining filling on top and drizzle another 2 tablespoons raspberry sauce over top. Use knife to swirl sauce.

Place springform pan on top of two layers of heavy-duty foil. Wrap foil up sides of pan to prevent water from leaking into pan. Place foil-wrapped pan into larger shallow pan, such as a large roasting pan, and place in oven. Pour enough hot water into larger pan to reach about two-thirds up sides of cheesecake pan. Bake 70–80 minutes or until cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.

Remove both pans from oven and let cheesecake sit in water bath for 30 minutes. Remove springform pan from water and remove foil. Place pan on cooling rack until cooled to room temperature. Cover and refrigerate for 6–8 hours.

When ready to serve, gently remove sides from springform pan and cut cake into 10–12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.


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The award-winning food bloggers and authors of Our Best Bites are at it again, this time with all-new recipes focused around the seasons of the year. Savoring the Seasons with Our Best Bites will help you cook up a storm for your family and friends the whole year round using fresh, healthy, seasonal ingredients. Recipes specific to the various holidays abound as well as delightful food crafts to make and enjoy.


Chocolate Chiffon Pie

From The Romney Family Table 
  • - 1 9-inch pastry shell, baked and cooled
  • - 1 cup butter, softened
  • - 3⁄4 cup sugar
  • - 2 eggs
  • - 1 teaspoon vanilla extract
  • - 1 (1 oz.) square unsweetened chocolate, melted
  • - 1 cup heavy cream; whipped with 4 tablespoons sugar to sweeten

Beat butter; add sugar and beat well. Add eggs one at a time, beating 5 minutes after each addition. Add vanilla and chocolate. Pour into prepared pie shell. Top with whipped cream.


Chocolate Raspberry Éclair Cake

15 Decadent Desserts to Fall in Love with This Valentine's Day

From Sweets and Treats with Six Sisters' Stuff

Serves 15

Cake

  • - 2 (3.4 oz.) boxes instant chocolate pudding
  • - 3 1⁄2 cups milk
  • - 1 (8 oz.) tub nondairy whipped topping, thawed
  • - 1 (16 oz.) package chocolate graham crackers
  • - 2 cups fresh raspberries (or frozen, thawed)

Chocolate Frosting

  • - 1⁄4 cup (1⁄2 stick) butter, melted
  • - 3 tablespoons cocoa powder
  • - 1 1⁄2 cups powdered sugar
  • - 3 tablespoons milk

For Cake: 

Coat 9x13-inch baking dish with nonstick cooking spray.

In large bowl, whisk together pudding mix and milk for 2 minutes, until slightly thickened. Fold in whipped topping.

Place layer of chocolate graham crackers on bottom of prepared pan. If needed, break a couple graham crackers into smaller pieces so bottom is completely covered. Top graham crackers with 1⁄2 of pudding mixture and then top with 1 cup raspberries.

Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers.

For Chocolate Frosting: 

In medium bowl, whisk together melted butter, cocoa powder, powdered sugar, and milk. Spread evenly over top layer of graham crackers and chill in refrigerator overnight, or at least 6 hours.


Sweets & Treats

Who doesn't love dessert? The Six Sisters have gathered together more than 100 of their best dessert recipes into one cookbook that the whole family will enjoy. From cakes and cupcakes and cookies to pies and brownies and ice cream, this cookbook has the easy-to-make, family-friendly recipes you've come to expect from the Six Sisters in Sweets & Treats.


Soufflé au Chocolat

From The Romney Family Table
  • - 4 eggs, separated
  • - 1⁄2 cup sugar
  • - Pinch of salt
  • - 2 tablespoons Cognac (or 2 teaspoons vanilla extract)
  • - 4 oz. bittersweet Swiss chocolate
  • - 1 oz. unsweetened chocolate
  • - 2 tablespoons heavy cream

Vanilla Sauce

  • - 4 egg yolks
  • - 1 1⁄4 cups light cream
  • - 8 tablespoons sugar, divided
  • - 1 cup heavy cream
  • - 1 teaspoon vanilla extract (or scraping of one vanilla bean)

Place egg yolks in small mixing bowl and pour sugar over them in a stream. Sprinkle with salt. Stir in liqueur or vanilla extract and set aside.

Melt chocolates together over very low heat. Cool. Stir in heavy cream and then combine with yolk mixture.

Preheat oven to 400°F. Whip egg whites in separate bowl and gently fold into chocolate mixture. Turn into 6-cup soufflé dish that has been buttered and very lightly sugared. Bake for 14 to 16 minutes. Serve with vanilla sauce (below).

For Vanilla Sauce:

Beat egg yolks with mixer until very light and fluffy. Add 4 tablespoons of sugar and beat again until thick, light, and fluffy. Mix in vanilla extract or vanilla bean scraping.

Heat light cream in saucepan until hot but not boiling. Pour hot cream slowly over yolk mixture in the mixer, beating all the time. Transfer sauce to saucepan and cook over low heat until sauce coats the back of a metal spoon. Cool.

Whip heavy cream until soft peaks form. Beat in remaining 4 tablespoons sugar. Fold cream into cooled vanilla mixture.


Layered Red Velvet Cake

15 Decadent Desserts to Fall in Love with This Valentine's Day

From Sweets and Treats with Six Sisters' Stuff

Serves 18

  • - 1  cup (2 sticks) butter, softened
  • - 2  cups granulated sugar
  • - 4 eggs
  • - 2 teaspoons vanilla extract
  • - 1 cup plain Greek yogurt
  • - 1⁄2 cup buttermilk
  • - 1 (1 oz.) bottle red food coloring
  • - 1/2 teaspoon salt
  • - 1 teaspoon baking soda
  • - 1/2 cup cocoa powder
  • - 2 1/2 cups all-purpose flour

Cream Cheese Buttercream Frosting

  • - 1 (8 oz.) package cream cheese, at room temperature
  • - 1⁄4 cup (1⁄2 stick) butter, room temperature
  • - 2 tablespoons sour cream
  • - 2 teaspoons vanilla extract
  • - 6 cups powdered sugar
  • - 1 Hershey’s Milk Chocolate bar, for topping (optional)

Preheat oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.

In large bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in vanilla, Greek yogurt, buttermilk, and food coloring until combined. Mix in salt, baking soda, cocoa powder, and flour until combined.

Pour batter into prepared cake pans and bake 35 to 40 minutes or until inserted toothpick comes out clean. Let cool completely.

For Cream Cheese Buttercream Frosting:

In large bowl, beat together cream cheese, butter, sour cream, and vanilla until fluffy, about 3 minutes. Beat in powdered sugar until smooth. Frost cake as desired.

If desired, use vegetable peeler on the Hershey’s bar to create chocolate curls for garnish. 


Sweets & Treats

Who doesn't love dessert? The Six Sisters have gathered together more than 100 of their best dessert recipes into one cookbook that the whole family will enjoy. From cakes and cupcakes and cookies to pies and brownies and ice cream, this cookbook has the easy-to-make, family-friendly recipes you've come to expect from the Six Sisters in Sweets & Treats.