14 Valentine's Day Dessert Inspirations!

 

This Valentines Day will be more of the same for me. Eating and baking!

My family will go out on our traditional Valentines day dinner, and come home and bake something yummy for dessert!

 

I start about a week before, to start looking for inspiration for my baking adventure, and this year just blew me away with all of the wonderful cooks and bloggers who are creating magic in the kitchen!

 

 

With Valentines Day just a few days away, I find myself pinning all sorts of goodies on pinterest.

I love looking and sharing all of the creative and delicious looking desserts. I am in aw of how easy they make it look. but I know better. Being a baker myself, I know that creating a delicious dessert is no easy task. Some are easy, but most take time and preparation.

 

I will attempt to take on some of these wonderful desserts, and I hope you will find some inspiration here as well. And while I found so many different desserts that I want to try, here is a list of my 14 favorite!

 

 

 

 

 

Photo credit: Tastesbetterfromscratch

                   

Tastesbetterfromscratch - Chocolate cake with chocolate mousse

Photo credit: Firstyum
 

Firstyum - No bake éclair cake

 

Photo credit: Sugarhero

Sugarhero - Chocolate raspberry mousse cake

 

Photo credit: Hungryhappenings

Hungryhappenings - Sweet valentines day dessert

Photo credit: Plattertalk

 

Plattertalk - Puffed chocolate raspberry wontons

 

Photo credit: Thyme for cocktails

 

Thymeforcocktails - Cherry chocolate cheesecake jars

 

Photo credit: Gimme some oven

Gimmesomeoven - Conversation heart brownies

 

Photo credit: The recipe critic

 

Therecipecritic - Sweetheart buddies

 

Photo Credit: Overtimecook

 

Overtimecook - Chocolate crepes with strawberry whipped cream filling

 

Photo credit: Sallysbakingaddiction

 

Sallysbakingaddiction - Peppermint mocha cupcakes

 

Photo credit: Sweettreatsmore

Cherry chocolate chip cookie bags

 

Photo credit: Tamingofthespoon

Tamingofthespoon - Chocolate strawberry mousse cake

 

Photo credit: Playpartypin

 

Playpartypin - Easy mini raspberry chocolate cheesecake

 

Photo credit: Thirtyhandmadedays

 

Thirtyhandmadedays - Strawberry heart oreo's

 

 

 

 

And be sure to check out my own yummy dessert options this valentines day!

 

Strawberry sopapilla cheesecake

Nutella cheesecake bars

 

 

 

Easy Semi-Homemade Tres Leches Cake

Easy Semi-Homemade Tres Leches Cake Recipe

I adapted this recipe from Jamie Sanders.

I usually make cakes and goodies from scratch, but today, my daughter wanted to make a Tres Leches cake that was fast and easy, so I opted for box cake mix. I know, I know. I'm a baker how could I?

I just couldn't help myself. I was in a pinch, and I wanted to see if I could make it taste like Tres Leches. And boy it did!

This cake was so easy, and so good! The key is to let it sit in the refrigerator for at least 8 hours, to soak up all of that creamy goodness. Overnight is even better!

I was testing out this method and box mix just seemed fast at the time. But it was worth it! I had some unexpected company come over, and I enlisted them as my unexpected taste testers, and they just could not stop eating this cake!

It was gone in an hour. No kidding.

Tres Leches stands for "Three Milks" in Spanish, and this method requires the cake to soak in the thee different milks. My husband suggested I could just dip the whole cake in the milk!

I don't think he understands the disaster that would occur if I actually did that. So I'm going with the poke method, which is just poke a lot of holes in the cake, pour the milk over evenly and let it do it's thing. Yeah I'll do it tat way!

And because this tastes so good, I would like to share this with you:)

Ingredients

1 box Butter Yellow Cake mix (plus three eggs, butter, water for the cake mix)

1 can (14oz) Sweetened condensed milk

1 cup Evaporated milk

1 cup heavy whipping cream 

Cooking Instructions:

Prepare and bake cake mix according to package instructions.

Remove from oven and let cool for 5 minutes. Poke holes in the top of hot cake every 1/2 inch, using a toothpick or skewer. (I used a cake tester, which is a tool for checking cake doneness.)

In large measuring cup or bowl, add evaporated milk, heavy whipping cream, and sweetened condensed milk. Mix until combined and pour over top of cake.

Cover and refrigerate cake for at least 8 hours or overnight.

Be sure to make this cake with The Best Whipped Cream frosting you will ever have!

The Best Whipped Cream Recipe

I'm in love with whipped cream. I love the fluffiness, the flavor, and the texture. This is not a frosting that I would put under fondant because it would not hold up long. This frosting, however, is great for desserts, dipping strawberries into, and cakes that call for frosting.

I'm whipping this up in my good old Kitchenaid that once belonged to my mother-in-law and her mother-in-law before her, so it is truly a workhorse.

 It has been passed down from generation to generation, and it can mix up anything you can throw at it.

It has it's wear and tear, but it stands the test of time. 

My husband is lactose intolerant, and when he took a sample of this whipped cream, he said "I could eat this all day!" 

And to me, that is the best complement I could have received. And that's why I call it the best! It is really to delicious to be this simple. Hope you enjoy!

For whipped cream frosting:

1 1/2 cups heavy whipping cream

1/2 cup sugar

1 tsp vanilla

Instructions for frosting:

For best results, place bowl of mixer, and whipping attachment in fridge for at least an hour. (Optional)

In the bowl of an electric mixer, add heavy cream, sugar, and vanilla. Start on the lowest setting just to get things combined. Then Whip on high until soft peaks are formed. Place in refrigerator, or serve immediately.

What is the best frosting you've ever had?

Banana Cheesecake Egg Rolls With Nutella Dipping Sauce

I've become addicted to shopping for food online. I admit it. I have a problem.

But it's a good thing I promise:)

Especially when it's flu season, and my family was sick. We all had colds, and my loving and always right mother in law, said that I should order online from VONS (Safeway) home delivery. And I guess I've been living under a rock, because I never knew they had this! 

And I think it is totally awesome! And I mean that in the most valley girl voice!

I love shopping this way. Not only because it is abnormally convenient, but I only get the things I need. And that saves me some serious money.

Usually when I go to the store, I end up getting things that I don't really need, and I end up spending so much more money than I originally intended. But with this method, I make my list, and just order what I need. And if I forget something, I have until 3 am to add that item!

The other day I shopped online. Then a little while later my son said that he needed batteries, and asked if we can go buy some in the morning. I just went back online and updated my order to include batteries and crisis was averted!

And that's where this recipe comes in. I only needed bananas. My husband bought some egg roll wrappers the week before with no idea of what he wanted to make, so I thought about cheesecake. But seriously you can fry almost anything in an egg roll wrapper and it would be delicious!

And I know this because I have fried almost everything I can think of. Just look at my Instagram if you don't believe me. I fried thanksgiving leftovers! - Yup!

But this time I really wanted cheesecake, and it came out better than I imagined.

The banana slices just kind of melted into the cheesecake filling. And with the addition of the Nutella dipping sauce, this dessert should be on a restaurant menu somewhere.

I think this may be the best dessert I have ever made. So now you have to try it so here you go! You can thank me later:)

8 egg roll wrappers

1 block cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

2 bananas

Oil for frying

1/3 cup powdered sugar for dusting

1/3 cup Nutella 

2 tablespoons heavy cream

In the bowl of an electric mixer add cream cheese, granulated sugar, and vanilla. Mix for a few minutes, or until smooth and combined. Place two tablespoons of cheesecake filling, and about four thin slices of banana, in the center of eggroll wrapper, and fold as you would an envelope. Start by bringing the bottom end of wrapper up the center over filling. With a bit of water, wet the two side corners, and bring them into center, one overlapping the other. Roll toward the top and fasten with a bit of water to secure egg roll. Fry Egg rolls in 2-3 inches of oil, in a large frying pan. Temperature of oil should be at 350 degrees. Fry in batches until golden brown on both sides. About 2-3 minutes per side. While Egg rolls are frying, combine Nutella and heavy cream in a microwave safe bowl, and microwave for 30 seconds. Remove from microwave and stir well to combine to a smooth consistency. Set aside. Drain egg rolls from oil on paper towels. Allow to cool, then dust with a bit of powdered sugar.

Serve with a side of Nutella dipping sauce, and indulge like crazy! 

Be sure to take a look at my other Nutella Cheesecake Bars! Perfect for a sweet dessert:)

White Chocolate Dipped Snickerdoodle Cookies

With Christmas only days away, I've been very busy getting my house ready for the holiday family gathering, and I tell you boy, it's been one wild ride. From table settings, menu prep, guest room organizing, shopping for gifts, and my doctors appointments, I feel like I'm just constantly on the go with a to-do list five miles long.

So I needed a break from all of that rush, and I just wanted to curl up on the couch with some white hot chocolate and my ultimate white chocolate dipped snickerdoodles.

I love this recipe not only because it's so easy, but also because there is a little break you can take while the cookie dough is chilling. I use this extra time to run a few errands and wrap a few gifts. Multitasking is one of my better strengths.

I must say that once you bite into one of these cookies, you will never want to buy them store bought again. I also added a bit of banana flavored candy oil, for an extra layer of flavor. This is an optional step.

So happy holidays everyone and enjoy this fabulous recipe that has been adapted from non other than Mrs. Fields.

Ingredients: 

1/2 cup granulated sugar

1/3 cup light brown sugar

1/2 cup or one stick softened butter

1 egg

1/2 tsp vanilla 

1/4 tsp banana flavor candy oil (optional) 

1 1/2 cups all purpose flour

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp cream of tartar

For rolling dough:

2 tablespoons granulated sugar

1 tsp cinnamon

Instructions:

In a large bowl of an electric mixer, combine together butter, 1/3 cup light brown sugar and 1/2 cup granulated sugar and mix on high speed until smooth. Add egg, vanilla and optional banana flavoring and beat until just combined. 

In a separate large bowl, sift in flour, salt, baking soda, and cream of tartar.

Add dry ingredients to the wet ingredients in bowl of mixer and mix until well combined. Dough will seem a little loose right now, but this is where you then chill the dough for about 60 minutes in the refrigerator. This is where I get to wrapping presents, or running a few quick errands.

While the cookie dough is being chilled, pre-heat oven to 325 degrees, then mix together 2 Tablespoons of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Remove cookie dough from fridge.

Take about 2 Tablespoons of the dough and roll it with hands to form a ball. Roll dough balls in cinnamon sugar mixture and place them onto a cookie sheet that has been covered with parchment paper. 

Bake in oven for 12 to 14 minutes. Remove from oven, and set aside to chill. Cookies may seem a bit underdone, but they will flatten a bit, once they get removed from the oven.

Let cookies cool completely, then dip half of cookies into white chocolate that has been melted down to a smooth consistency. Place on a parchment paper covered cookie sheet, or wire rack, and let chocolate harden. About 10 minutes.

Store cookies in a airtight container. 

 

Strawberry Sopapilla Cheesecake

It's going to be storming here soon. The weather reports are warning that this will be the worst storm we have had in over three years! And while, I know we need the rain, I know how gloomy its going to be. But while the sun is still shining, I would like to share a wonderful and very easy recipe for a dessert that looks like it took hours to make.

After viewing this recipe many times on the web, I thought it would be fun to make this with some strawberry preserves added in to give it an extra twist of flavor. The possibilities on added fillings to this dish are endless!  I'm sure any flavor of fruit preserves would be delicious! And you could also try adding chocolate chips, Nutella, or even shredded coconut. Wouldn't that be yummy!

This recipe was very easy and would be perfect for any gathering or occasion.  Quick tip for those who are making this recipe: Make it a day ahead and let it chill overnight so it will be easier to cut when serving.

Ingredients:

2-8oz blocks of cream cheese softened

2 cans of crescent rolls

1/4 cup strawberry preserves

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup granulated sugar

1 tablespoon of cinnamon 

Directions:

Preheat oven to 350 degrees.

In the bowl of a mixer, combine cream cheese, 1 cup of sugar, and vanilla extract and mix until combined. Unroll 1 package of crescent rolls on the bottom of an ungreased 9x13 baking pan. Make sure to close the seams of crescent rolls. Spread cream cheese mixture on top of crescent layer. Place dollops of strawberry preserves, on top of cream cheese layer, and swirl strawberry preserves throughout. Unroll the remaining package of crescent rolls on top of cream cheese layer, and carefully close any seams. Melt butter and drizzle all over top of crescent roll, then sprinkle generously with remaining sugar and cinnamon. Bake for 25-30 minutes until browned. Let cool then refrigerate. Best served cold.

My family loved this recipe, and I know you will too!

Lemon Bars

I have never tried lemon bars before. I always thought it was such a difficult dessert to make. It looks so complicated, like it has so many steps to them, and that seemed daunting. But this is my eye opening lesson for today. To never judge a book by its cover. To not just look at something and say to myself "I could never do that" " It looks to hard!"

From now on, I will give it a shot more often, because you never know how easy something could be! And when you accomplish the challenge, you feel so ready to try more and more.

That's the way I felt with these Lemon Bars. They are surprisingly easy and   Absolutely delicious! My family has never tried Lemon Bars either, but once they took a bite, they were hooked! So much so, that they were looking for more when we ran out. They are so light and fresh, and the lemon makes it Devine. Just writing about them makes my mouth water!

So never be afraid to try something new. You never know how easy something can be! A lesson for every part of life:)

Ingredients:

1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup powdered sugar

1 cup granulated sugar

2 eggs

2 teaspoons grated lemon peel

2 teaspoons lemon juice from 1 lemon

1/2 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar for dusting

Directions:

Preheat oven to 350 degrees.

In the bowl of a mixer, combine flour, butter and 1/4 cup powdered sugar.

Press into ungreased 8 inch square baking pan, building up the edge to create a crust, up 1/2 inch. Bake for 20 minutes. Let cool a bit

While the baked crust is cooling a bit, mix granulated sugar, eggs, lemon juice, lemon peel, baking powder and salt, in the bowl of a mixer, and mix until light and fluffy. Pour over crust, and bake for about 25 minutes. Cool completely and cut into squares.

I was able to cut a dozen from the pan. I let them cool in fridge, as they taste best when chilled. Dust liberally with powdered sugar, then serve.

I found them to be very light and fresh tasting. perfect for the spring! My family absolutely loved them and I know you will too!