10 best Valentine sweet recipes

Mid-February is that special time of the year when you can’t help but think about preparing a romantic dinner for your second half. And if not the whole dinner … then at least dessert, because that’s the most enjoyable part of any meal, right? 🙂

Valentine Jelly Heart cookies

Ingredients:

• 2 cups of cake flour
• 1 cup of  butter
• 3 yolks
• 2 tablespoons of powdered sugar
• 1 vanilla sugar
• 2 tablespoons of heavy cream
• 1/2 teaspoon baking powder
• Strawberry jam
• 1 strawberry jelly
• powdered sugar for sprinkling

Preparations:

• Pour the sifted flour and powder into a bowl. Then add sugar, egg yolks, cream, and butter to it. Chop everything up with a knife and then knead the dough. If it sticks to your hands, sprinkle some more flour.
• Form a ball and put the dough in the fridge for 1/2 hour. In the meantime
• dissolve the jelly in 1 cup of boiling water and leave to cool.
• Then we take the dough out of the refrigerator and roll it out to about 3 mm.
• Cut out large hearts, and in the middle of the smaller hearts (you can prick them with a fork)
• Bake the cakes at 180 degrees Celsius for about 15 minutes until they are slightly golden brown.
• Spread the cooled large hearts with jam, put cookies with a small heart cut out on it (you can sprinkle them with powdered sugar).
• Then, in the place of small hearts, pour the firming jelly with a spoon. Leave the strawberry hearts until they are completely concentrated.
• Enjoy your meal!

Jellies  in love

Ingredients:

• 2 1/2 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 packet of dessert gelatin (0.5L)
• 1 pack of cherry/strawberry/raspberry  jelly

Preparations:

• Pour cream into a saucepan, add powdered sugar, and heat the whole thing over low heat.
• Prepare gelatin according to the instructions on the packaging. Pour the gelatin into the cream in batches, mixing all the time. Pour everything into a form lined with cling film.
• Put it in the fridge to let the mass cool down.
• Dissolve the jelly in 0.4l of hot water and let it cool down.
• In the cream mass, cut out the shapes of the heart with a mold.
• Pour the jelly in this place.
• Put everything back in the fridge to let the jelly congeal.

Valentine Day Chocolate cupcakes

Ingredients:

• 2/4 cup of flour
• 1 cup 2 Tbsp of sugar
• 5 oz of bitter cocoa
• 1/2 cup of hot water
• 1 egg
• 110 ml of milk
• 1/4 cup of oil
• 1 tablespoon of vanilla sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• pinch of salt
• 2 cups of heavy cream
• 4 teaspoons powdered sugar (to taste)
• sugar hearts

Preparations:

• In a large bowl, combine all dry ingredients (flour, sugar, vanilla sugar, cocoa, baking powder, baking soda and salt).
• Add egg, milk and oil. Blend everything together (at medium speed).
• Add boiling water and mix quickly.
• Pour the dough into a muffin mold lined with muffins (up to 2/3 of its height).
• Bake the muffins in an oven preheated to 375 F (180 ° C) for about 20 minutes.
• Take the baked muffins out of the oven and let them cool down. Beat the well-chilled cream.
• At the end of churning, add powdered sugar to taste.
• Put the whipped cream into a sprig and squeeze it into the muffins.
• Decorate with hearts.

Valentine Heart Cake

Ingredients:

Sponge cake:

• 4 eggs

• 4 tablespoons of sugar

• 3 tablespoons of flour

• 1 tablespoon of cocoa

• A pinch of baking powder

• A pinch of soda

• A tablespoon of oil

Jelly bars – hearts:

• 3 strawberry jellies

• 1 liter of water

• 3 cups

Cream:

3 1/2 cup of heavy cream

• 2-3 tablespoons of powdered sugar to taste

• 6 teaspoons of gelatin

Preparations:

• Separate the proteins from the yolks. Mix the flour with cocoa, baking powder and soda.
• Beat the separated proteins until stiff. Gradually add sugar to the beaten. Then add the yolks one at a time. Add the mixed loose ingredients and oil to the fluffy egg mass.
• Gently mix the dough and pour it onto the prepared baking tray. Bake for about 15-20 minutes at  375 F(180 ˚ C).
• Take out the ready sponge cake.
• Line a cake tin with paper. Put the baked biscuit in its center, curling the sides upwards. We leave to cool.
• JELLY: Dissolve jellies in boiled water (We give less water than in the recipe on the package. This makes it easier to cut out the hearts later).
• Pour the cooled-down jelly into 3 cups. We leave it to solidify.
• When it is ready, gently take it out of the cups and cut out 3 bars with a heart-shaped mold.
• dissolving the remaining jelly 6. I dissolved the jelly left over from the cut, let it solidify and used it for decoration.
• CREAM: Dissolve gelatin in about 0.5 cups of boiled water. We leave it to cool down. Whip the cooled cream. Add sugar to the beaten, and then gelatin. We mix the whole thing thoroughly.
• leave the finished dough to solidify 8. Pour half of the cream onto the bottom of the lined sponge cake. Place 3 jelly bars next to each other on it. Pour the rest of the cream over it. This activity is probably the most difficult because the cream sets quickly, so you have to do it quickly.
• Leave it to cool for about 1 hour.
• Decorate the finished cake as you like.

Valentine’s Day cake with white chocolate cream and raspberries

Ingredients:

Shortbread:

• 2/3 cup of butter
• 1 1/2 cup of plain flour
• 1/4 cup of powdered sugar
• 2 yolks
• 1 tablespoon of milk
• 1 teaspoon of vanilla extract
• pinch of salt

Raspberry meringues:

• 1/2 cup of fresh or frozen raspberries
• 2 proteins
• 1/2 cup + 2 oz of sugar
• pinch of salt

White chocolate cream:

• 2 cups of heavy cream
• 1 cup of white chocolate

Additionally:

• 3 oz of freeze-dried raspberries
• 1/2 cup of fresh raspberries for garnish

Preparations:

Shortbread:

• Mix the flour with salt and powdered sugar. Chop the butter into a bowl, add the yolks, add the vanilla extract and milk. Knead the dough until the ingredients combine and form a ball. Put it in the fridge for 30 minutes to cool.
• Divide the cooled cake into two portions. Roll each of them on baking paper to a thickness of 3-4 mm and cut out a heart shape. It is best to do it with a template cut, e.g. from paper, so that the halves are equal.
• Pierce the dough with a fork and put in an oven preheated to  375 F(180 ° C). Bake for about 15 minutes until golden brown and set aside to cool completely.

White chocolate cream:

• The day before making the cake in a saucepan, heat the cream and add the chopped white chocolate to it. Stir until the chocolate melts, do not boil it! Cool it down, then refrigerate it for a minimum of 12 hours.
• On the day of preparing the cake, put the cream into the pastry bag with a round bottom.

Raspberry meringues:

• Put the raspberries in a saucepan. Pour in sugar (30 g), add a little water and cook for about a quarter of an hour, stirring frequently. Next, pass them through a sieve and leave the syrup to cool.
• Beat the egg whites until stiff with a pinch of salt. Successively pour in sugar, whisking all the time until a shiny and stiff foam is obtained.
• Brush the sides of the pastry bag with part of the syrup, forming 3 stripes inside. Apply whipped foam one after the other.
• Squeeze the meringue onto a baking sheet covered with baking paper with the help of decorative rosette-shaped or star-shaped buttocks.
• Dry the meringues in an oven preheated to 120 ° C for about an hour. Remember to inspect them from time to time as they can quickly turn brown. Set aside to cool.

Preparation of dough:

• 2-3 hours before serving, place the first piece of dough on the plate or tray on which you intend to serve it (the dough is difficult to transfer later). Decorate the top by squeezing out half the cream.
• Cover with the second piece of dough and repeat the operation. Refrigerate the cake to soften it.
• Before serving, decorate them with raspberries and meringues and sprinkle with freeze-dried raspberries grated into a powder.

Heart in the glass

Ingredients:

• about 1 1/2 cup of sweetened condensed milk
• 3 teaspoons of gelatin
• 1/4 cup of white wine
• 2 cherry jellies
• 2 cups of heavy whipping cream
• 3-4 teaspoons of powdered sugar
• 2 tablespoons of vanilla extract (can be omitted)
• dried goji berries for decoration (or chocolate shavings)

Preparations:

• In a pot, bring the milk and wine to a boil. Remove from heat and leave to cool slightly. Then add the gelatin, mix well and pour it all over a large flat plate. Store in the refrigerator to concentrate.
• During this time, measure how much water is in the 4 cups that you are going to use to prepare the dessert and dissolve both jellies in this amount of hot water. Set aside to cool.
• Using the mold, cut out 4 pretty hearts from the condensed-milk jelly. Carefully detach them from the plate and stick them to the inner wall of each goblet, taking care not to pollute the space around the hearts. So that the hearts do not slide down and keep their position in the center of the vessel, it is best to lean the cup against something until the cherry jelly is concentrated.
• When the cherry jelly starts to solidify, fill the cups with it and put it in the refrigerator immediately until it is completely concentrated.
• Beat the cooled cream until stiff, adding the powdered sugar and the extract at the end of whipping. Fill a needle with a knurled tip and squeeze the cream out to form a cone. Garnish with goji fruit or chocolate shavings.

Creamy Gelatin Ring

Ingredients:

Flavored Gelatin:

• 1 (6 oz.) pkg. strawberry flavored gelatin dessert
• 2 cups water

Creamy Gelatin

• 1 cup water
• 1 (1 oz.) pkg. unflavored gelatin
• 1 (15 oz.) Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
• 1½ cups sweetened condensed milk
• 1 Tbsp. vanilla extract
• Medium & small heart cookie cutters

Preparations:

• Gelatin: Dissolve the packet of flavored gelatin into 1 cup boiling water in a medium glass bowl. Once the gelatin powder has dissolved, stir in 1 cup of cold water. Pour gelatin into a 9×13 sheet tray or glass dish. Refrigerate until thickened for a minimum of 1 hour or until the gelatin is set firm.
• Once set, cut strawberry gelatin with the heart cookie cutters into 8 medium and 15 small hearts. Remove hearts from pan, place onto a plate, and refrigerate. Take remaining strawberry gelatin leftover from the heart cutouts and place it in a bowl. Set aside.
• In a bowl: Slowly add a package of unflavored gelatin to 1 cup of cold water. Allow dissolved unflavored gelatin to bloom. Microwave mixture for 30-40 seconds or until completely dissolved.
• In a blender: Pour Sour Cream, condensed milk, vanilla, and unflavored gelatin, turn blender speed to medium-low and blend for 30 seconds or until all ingredients are fully incorporated.
• In a Bundt Pan: Arrange 8 small hearts, point-side facing outward, cutouts on the bottom of the Bundt pan at each ridgeline. Pour about 2 Tablespoons of the Sour Cream mixture over the hearts in the Bundt pan covering just enough of their edges. Refrigerate for about 3-5 minutes, enough time for the creamy gelatin to set and keep the hearts in place.
• Remove Bundt Pan from the refrigerator. Slowly pour about ¾ cups of the Sour Cream mixture into Bundt Pan. Let it sit for 8-10 mins.
• Arrange 7 small hearts cutouts, point-side up, around the inner wall of Bundt pan evenly spaced. Arrange 8 medium hearts, point-side up, cutouts around the outer wall of Bundt pan. Slowly pour remaining Sour Cream mixture into Bundt pan in a circular motion. Cover mold with plastic and then refrigerate for a half-hour or until firm.
• Take remaining strawberry flavored gelatin left over from the heart cutouts and microwave for 30-40 seconds or until fully liquified.
• Remove the gelatin mold from the refrigerator. Pour strawberry gelatin on top of the creamy one. Cover pan with plastic wrap and refrigerate for 4- 5 hours, until completely firm. For best results, refrigerate overnight.
• To unmold the gelatin, dip the mold in warm (not hot) water up to the rim. Don’t let the water come over the rim and into the mold. Keep submerged for about 10-15 seconds. Gently invert creamy gelatin onto a serving platter. Slice, serve and enjoy!

Raspberry cheesecake in the shape of a heart for Valentine’s Day

Ingredients:

• 2 1/2 cup of farmers cheese for cheesecake / cream cheese
• 1 1/2 cup of raspberries (you can use frozen)
• 1 cupof heavy cream
• 1 raspberry jelly
• 2 cups of biscuits
• 2 teaspoons of cocoa
• 1 teaspoon of powdered sugar
• 1/2 cup of butter
• 1 packet of vanilla sugar
• 5 tablespoons of lemon juice
• 1/4 cup of sugar

Preparations:

• Dissolve the jelly in a glass of hot water and set aside to cool.
• Mix the cottage cheese with sugar and vanilla sugar.
• Whip the cream and add to the cheese mixture. Mix.
• Blend the raspberries and add to the cheese. Mix thoroughly.
• Add lemon juice to the cooled jelly and mix with the cheese mixture.
• Crumble biscuits. Add cocoa and powdered sugar.
• Melt the butter, mix with the cookies. Line the bottoms of the heart-shaped forms with them.
• Put the raspberry cheese on the bottoms and refrigerate for a few hours to make the cheesecakes solid. Delicious dessert for Valentine’s Day ready!

Blood Orange Mascarpone Panna Cotta

Ingredients:

• 1 package granulated gelatin
• 8 ounces mascarpone cheese
• 1/3 cup blood orange juice

• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla bean paste or extract

Blood Orange Sauce:

• 3/4 cup blood orange juice
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• dried rose petal/tea, fresh raspberries, blood orange segments for garnish

Preparations:

• Prepare four 4 ounces or larger ramekins, molds or glasses by very lightly greasing with coconut oil or vegetable oil. You can skip this step if you do not plan on unmolding the panna cotta. I used 4 French wine glasses as my molds but you could easily leave it in the glass for serving.
• In a small bowl, sprinkle the gelatin over 3 tablespoons of cool water. Mix and let sit to soften.
• In a small saucepan over medium heat, heat together the mascarpone, blood orange juice, cream, sugar, and vanilla until it just begins to bubble on the edges. Lower the heat and add in the softened gelatin, mixing until completely melted. (do not let boil)
• Pour the mixture into your prepared ramekins, glasses or molds. Place in the fridge for at least 4 hours or until set.
• To un-mold your panna cotta, run the sides of your mold under warm water until it begins to loosen. Use your finger to gently pull the panna cotta from the edge. Then, invert onto your serving dish.

Blood Orange Sauce: 

• In a small saucepan, whisk together sugar and cornstarch. Then,  over medium-high heat, mix in the blood orange juice. Bring to a boil and let boil for 1 minute until thickened.
• Refrigerate the sauce and chill for at least 2 hours before serving. 

Strawberries and Cream Crêpe Cake

Ingredients:

• 1-3/4 cups milk
• 3 eggs
• 2 teaspoons Pure Vanilla Extract, 4 Oz.
• 2 packages (8 oz.) cream cheese, softened
• 2/3 cup confectioner’s sugar
• 1 cup heavy whipping cream, chilled
• 1/2 cup seedless strawberry jam
• 1 drop Color Right Pink Food Color Open Stock
• Fresh strawberries
• 2 tablespoons butter, melted
• 2 cups pancake and baking mix

Preparations:

• In a large bowl, whisk together milk, eggs, butter, and 1 teaspoon vanilla until smooth. Add pancake and baking mix and whisk until smooth.
• Heat an 8 to 10-in. nonstick skillet over medium-high heat. Prepare with vegetable pan spray. Pour about 3 tablespoons batter into the pan and swirl to cover the bottom of the pan with batter.
• Cook about 45 seconds, until edges begin to brown, then flip crêpe over and cook 15 seconds longer. Set aside. Repeat process with remaining batter. Allow all crepes to cool.
• In a large bowl, beat cream cheese and the remaining 1 teaspoon vanilla using an electric mixer on low speed until smooth (do not use whip attachment).
• Add confectioners’ sugar and beat until smooth. Add cream 1/4 cup at a time, beating until mixture is stiff. Remove 1 1/2 cups mixture; set aside. Beat strawberry jam and pink color (if using) into remaining filling until smooth.
• Place 1 crêpe on serving plate; spread with about 2 1/2 tablespoons strawberry filling. Top with another crêpe, and repeat process until all crêpes are used, ending with a crepe on top.
• Fit a pastry bag with tip 1M and fill with remaining plain cream cheese filling.
• Pipe swirls on top of cake and top each with a fresh strawberry. Dust with additional confectioners’ sugar, if using. Serve immediately or refrigerate until ready to serve.