Swoon-Worthy Desserts For Your Sweetheart
Nothing says ‘I love you’ quite like a homemade dessert. Impress your sweetheart with these swoon-worthy treats that are sure to win their heart. From decadent chocolate cakes to creamy cheesecakes, these desserts are perfect for any special occasion or just because. Indulge in the sweetness of love with these delicious creations.
BY HIRANMAYII AWLI MOHANAN
Berries and Cream Cookies
This pretty-in-pink recipe only requires 40 minutes of your time. The secret to the cookies’ blush color? Freeze- dried raspberries.
Ingredients:
• 3 cups (360g) all-purpose flour
• 1 teaspoon kosher salt
• 3⁄4 teaspoon baking soda
• 1 cup (226g/2 sticks) unsalted butter, at room temperature • 13⁄4 cups (350g) granulated sugar
• 1 large (50g) egg
• 1 large (14g) egg yolk
• 2 teaspoons (9g) pure vanilla extract
• 3⁄4 cup (12g) freeze-dried berries, such as strawberry, raspberry or a mix
Directions:
- In a medium bowl, whisk together the flour, salt and baking soda to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and egg yolk, and mix to combine. Add the vanilla and mix to combine. Add the flour mixture and mix until just combined; reserve the medium bowl. (Try to not overmix the dough or the cookies will be tough.)
- In a food processor or high-speed blender, pulse the freeze-dried berries into a fine powder.
- Divide the dough in half, and transfer one half to the reserved mixing bowl; set aside. To the stand mixer bowl, add the berry powder and mix on medium speed until just combined.
- Preheat the oven to 360°F (175°C) and line three baking sheets with parchment paper.
- To form the cookies, pinch off a small piece (22g or a rough tablespoon) of each dough and lightly press them together, the rolls the dough into a ball. Arrange the dough balls between the baking sheets (about 8 per sheet).
- Bake the cookies one baking sheet at a time, until they are puffed and set but not golden ont he edges, 9 to 10 minutes. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for 3 days.
Brown Butter Snickerdoodle Blondies
Your S.O. will be totally impressed that you took the time to brown butter for these crackly, caramelly, cinnamon-kissed bars.
Ingredients:
• 1 stick unsalted butter
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon kosher salt
• 1 large egg
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar • 1 tablespoon ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Spray an 8-by-8 inch baking pan with nonstick spray.
- In a small saucepan or skillet, melt the butter over medium heat, swirling and stirring with a silicone spatula until the milk solids are browned and it smells nutty, 5 to 10 minutes. Transfer to a medium bowl and cool slightly, about 5 minutes. Add the sugar, vanilla extract and salt, and whisk to combines. Stir in the flour.
- Transfer the batter to the prepared pan, using a silicone spatula to coax it into the corners ans smooth the top (it’s thick). In a small bowl, combine the granulated sugar and cinnamon; sprinkle on top of the blondies. Transfer to the oven and bake until golden-brown and just set, 20 to 25 minutes. Cool in the pan before slicing and serving. The blondies will keep in an airtight for about 5 days.
Salted Caramel Brownies
Be still our salty-sweet loving heart. A heart-shaped cookie cutter makes these fudgy gems holiday-appropriate in a flash.
Ingredients:
Yummy Homemade Caramel:
• 1/2 cup sugar
• 4 tablespoons salted butter
• 3 tablespoons heavy cream
• pinch of salt
Fudgy Thick Brownies:
• 4 ounces unsweetened chocolate (one bar) • 1 stick salted butter (8 tablespoons)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla • 3/4 cup flour
• pinch of salt
Directions:
- Prep: Preheat oven to 350. Line a flat plate with parchment paper and coat with cooking spray. Line an 8×8 square baking pan with parchment paper and coat with cooking spray.
- Make that caramel: place the sugar in a small saucepan over medium high heat. Stir frequently – the sugar will form clumps and eventually become smooth. Remove from heat. Add butter and stir in. Add cream and stir in. Return to heat – let it get smooth and bubbly for another few minutes. Pour the caramel on the parchment-lined plate. Freeze for 20-30 minutes to solidify.
-
Brownie time: Melt the chocolate and the butter (microwave or double boiler). Whisk in the sugar. Whisk in the eggs and vanilla. Whisk in the flour and salt.
-
Caramel meets brownie: Cut the cooled caramel into small squares. Stir most of them into the brownie batter and transfer to the pan. Arrange the last few caramel pieces on top of the brownies. Bake for 30 minutes (more or less to taste). Cool in the fridge or freezer for easier cutting.
Ingredients:
For The Cupcakes:
• 3 1/2 tablespoons granulated sugar • 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/8 teaspoon espresso powder
• 1/4 teaspoon baking soda
• 2 tablespoon vegetable oil
• 1 egg white, room temperature
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
For The Frosting:
• 4 tablespoons of butter, room temperature
• 2/3 cup powdered sugar
• 1 teaspoon rosewater
• 1/2 teaspoon vanilla
• 1 tablespoon raspberry preserves
• red and brown food colouring, for colour! (I started with 3 of red and 1 of brown)
Directions:
- Preheat oven to 350°F. Line a cupcake moulds for 2 cupcakes. Set aside.
- In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.
- Pour into cupcake moulds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.
- Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
- While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt and food colouring in a medium bowl with hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy. Spoon in the raspberry preserves, swirling around only once. It won’t look mixed enough, but once you put the frosting in a piping bag and then pipe onto the cupcakes it will naturally swirl more.
-
Transfer the frosting into an icing bag with your preferred tip. Frost your cupcakes and enjoy with your boo!
Vegan Alfredo
M&M Cheesecake Cookie Bars! It’s a combo of sugar cookies, cheesecake and M&M’s all layered together to make the ultimate dessert bar.
Ingredients:
For the Cookie Layer:
• 1 cup unsalted butter at room temperature
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 teaspoons vanilla extract
• 2 1/2 cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup Valentine’s Day M&M’s
For the Cheesecake Layer
• 8 oz cream cheese room temp • 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
Directions:
-
-
Cream together the butter and sugars in a large stand mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Toss in a handful of the Valentine’s Day M&M’s and mix for a quick second. Chill the dough while you make the cheesecake layer.
-
For the Cheesecake Layer
Directions:
-
- Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
- Preheat your oven to 350 degrees F. Line a 9×13 baking pan with tin foil and spray it with non-stick baking spray.
- Press 1/2 of the cookie dough mixture into the bottom of the pan to make 1 even layer.
- Spread the cheesecake mixture on top of the cookie dough.
- Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture ans then sprinkle with the remaining Valentine’s Day M&M’s.
-
Place it into the oven and bake for 40-45 minutes until the cookie dough is golden brown. The inner part of the dish might look a bit jiggly, but not to fear. Once the bars have baked, remove them from the oven and let them cool on the counter for 30 minutes. Then transfer them to the fridge and cool completely for at least 2 hours. Cut and serve as needed.