5 Sweet Treats to Make This Valentine’s Day

hot cocoa and sugar cookies on pink table setting

Valentine’s Day is almost here, and it’s the perfect day to make sweet, chocolate-y, red-and-pink desserts to celebrate! We picked out our favorite, most delicious recipes for the holiday. Enjoy!

Chocolate-Covered Strawberries

You need:

  • 1 pt. strawberries
  • 2 c. semisweet chocolate chips
  • 2 tbsp. coconut oil

Directions: Line a baking sheet with parchment paper. Rinse your strawberries in cool water and pat dry with paper towels. In a microwave safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until chocolate is completely melted. Dip strawberries in chocolate and place on parchment paper. Refrigerate until chocolate hardens. Enjoy!

Author’s Tip: Melt about 2 tbsp. of white chocolate chips and lightly drizzle white chocolate over your chocolate coated strawberries. Sprinkle a dash of red or pink sprinkles on top and bravo, festive chocolate covered strawberries!

Heart-Shaped Sugar Cookies

You need:

  • 3 c. all-purpose flour, plus more for surface
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) butter, softened
  • 1 c. granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 tbsp. milk
  • pink and red frosting

Directions: In a bowl, whisk flour, salt, and baking powder together. In a separate bowl, use a mixer to beat butter and sugar until fluffy. Add milk, egg, and vanilla – beat until combined. Slowly add flour mixture until totally mixed. Once combined, shape dough into a disk and wrap in plastic – refrigerate for 1 hour. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Lightly flower your work surface and roll out dough until 1/8” thick. Cut into hearts using a cookie cutter and place on baking sheets. Bake 8-10 minutes. Once cool, frost with pink and red frosting and add sprinkles!

Chocolate Fondue

You need:

  • 6 ounces semisweet chocolate, chopped into small pieces
  • 4 ounces milk chocolate, chopped into small pieces
  • 1/2- 3/4 cup whole milk
  • 1 and 1/2 tablespoons unsalted butter, optional
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • flaky sea salt, for topping, optional
  • fruit for dipping (such as bananas or strawberries)

Directions: Cut/prepare fruit to be dipped. To make the fondue, combine chocolate, milk, and butter in a small bowl and melt in the microwave for about two minutes. Stir until smooth. Add vanilla and salt – stir. Serve immediately! If fondue starts to harden, microwave in bursts of 15 seconds until re-melted.

Strawberry Shortcake Pops

You need:

  • 1/2 prepared pound cake, crumbled (a little more than 2 c.)
  • 3/4 c. Betty Crocker “Whipped” Whipped Cream Frosting
  • 1 c. chopped (6-8 large) strawberries
  • 2 c. white chocolate (melted)
  • lollipop sticks (available at Michael’s or JoAnn Fabrics)
  • heart-shaped sprinkles

Directions: Mix pound cake, frosting, and chopped strawberries in a bowl. Roll into 1 ½ inch balls. Twist one lollipop stick halfway into the center of each cake ball. Freeze until firm. Dip cake balls into melted white chocolate, coating cake completely. Add a dash of sprinkles. Chill until ready to eat!

Red Velvet White Chocolate Chip Cookies

You need:

  • ½ c. salted butter, softened
  • 1 c. packed light brown sugar
  • 2 tsp. vanilla
  • 1 egg
  • 2 tsp. red gel or liquid food color (use 2 1/2 teaspoons if needed)
  • 1 ¾ c. Original Bisquick™ mix
  • ¼ c. unsweetened baking cocoa
  • 1 c. white chocolate chips (add 1/2 cup more if desired)

Directions: Heat oven to 350 degrees and line two cookie sheets with parchment paper. In a large bowl, beat butter and brown sugar with a mixer until fluffy. Beat in egg, vanilla, and food color. Add Bisquick mix and cocoa – beat until combined. Stir in chips. Place dough in round spoonfuls onto cookie sheets. Bake 8-10 minutes. Cool.

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