42 Valentine’s Day Dessert Ideas

I started pinning things for Valentine’s Day on Pinterest and couldn’t stop.  Thus, this blog post.  I knew there was no way I was going to be able to make everything I was pinning so I decided to just put them all into one massive blog post and let you decide what to make!  In my opinion, anything pink, red, strawberry, raspberry, cherry or chocolate says Valentine’s Day!  And that’s pretty much what you’ll find in this post.  Lots of pretty, delicious, Valentine’s Day-perfect treats and ideas!  How to choose?!  I hate making decisions.  Especially when it comes to dessert.  They all look amazing.

Enjoy!

 

2-Ingredient Strawberry Fudge

 

2-Ingredient Strawberry Fudge

Berry Banana Smoothie

 

Berry Banana Smoothie

Frozen Cherry Limemade

 

Cherry Limemade

Chocolate Covered Strawberry Popsicles

 

Chocolate Covered Strawberry Popsicles

Chocolate Dream Cupcake Bites with Whipped Chocolate Buttercream

 

Chocolate Dream Cupcake Bites with Whipped Chocolate Buttercream

Conversation Heart Cheesecakes

 

Conversation Heart Cheesecakes

Cupid Corn Cookie Bark

 

Cupid Corn Cookie Bark

Dark Chocolate Raspberry Banana Bread

 

Dark Chocolate Raspberry Banana Bread

Dreamy Mini Cheesecakes

 

Dreamy Mini Cheesecakes

Heart-Shaped Doughnuts

 

Heart-Shaped Doughnuts

Hershey Heart Pretzels

 

Hershey Heart Pretzels

Love Potion #9 Drink

 

Love Potion #9 Drink

Mini Chocolate Cake

 

Mini Chocolate Cake

Pink Confetti Cupcakes

 

Pink Confetti Cupcakes

Pink Lemonade Cake

 

Pink Lemonade Cake

Pretty Pink Cookie Dough Truffles

 

Pretty Pink Cookie Dough Truffles

Puff Pastry Strawberry Tart

 

Puff Pastry Strawberry Tart

Raspberry Coconut Scones

 

Raspberry Coconut Scones

Raspberry Confetti Kisses

 

Raspberry Confetti Kisses

Raspberry Lemonade Bars

 

Raspberry Lemonade Bars

Raspberry Party Punch

 

Raspberry Party Punch

Red Velvet Sweetheart Cupcakes

 

Red Velvet Sweetheart Cupcakes

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Reese’s Cupcake Topper

 

Reese's Cupcake Vday Topper

Skinny Berry Cheesecake Trifle

 

Skinny Berry Cheesecake Trifle

Skinny Strawberry Chocolate Chip Muffins

 

Skinny Strawberry Chocolate Chip Muffins

Strawberries and Cream Popsicles

 

Strawberries and Cream Popsicles

Strawberry and Chocolate Nachos

 

Strawberry and Chocolate Nachos

Strawberry Angel Food Cake

 

Strawberry Angel Food Cake

Strawberry Cake

 

Strawberry Cake

Strawberry Chocolate Chip Cookies

 

Strawberry Chocolate Chip Cookies

Strawberry Cream Pie

 

Strawberry Cream Pie

Strawberry Cupcakes with Strawberry Buttercream

 

Strawberry Cupcakes with Strawberry Buttercream

Strawberry Nutella Poptarts

 

Strawberry Nutella Poptarts

Strawberry Tiramisu

 

Strawberry Tiramisu

Sweet Swirl Cookies of Love

 

Sweet Swirl Cookies of Love

Triple Chocolate Cherry M&M Cookies

 

Triple Chocolate Cherry M&M Cookies

Valentine Love Letter Cupcakes

 

Valentine Love Letter Cupcakes

Valentine’s 5-Layer Finger Jello

 

Valentine's 5-Layer Finger Jello

Valentine’s Day Fruit Pizza

 

Valentine's Day Fruit Pizza

Valentine’s Day Pudding Parfait

 

Valentine's Day Pudding Parfait

Valentine’s Day Fruit Kabobs

 

VDay Fruit Kabob

 

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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

I have not found a cookie in awhile that it is hard to stop eating.  You know, not so rich that you can only handle a few bites and then you’re done?  But more along the lines of “Wow, those are so good I can’t believe I just ate five!!!”.  Yeah, that.  Let me introduce you to these White Chocolate Raspberry Cookies.  They are soooooo good.  The kind of good you can’t just stop at one with.  The are so soft and slightly crisp around the edges and the tartness of the freeze-dried raspberries sets off the sweetness of the white chocolate perfectly.  And I love the slight chewy texture from the oats.  Yep, can’t make these often or we’ll be spending extra time at the gym!

Oh and the bright pinkish red bits make them a lovely treat for Valentine’s Day, don’tcha think?

Enjoy!

 

White Chocolate Raspberry Cookies
 
Ingredients
  • 2 c. All-Purpose Flour
  • 1½ c. Quick Oats
  • ½ t. Baking Soda
  • ½ t. Baking Powder
  • ½ t. Salt
  • 1½ c. Granulated Sugar
  • 1 c. Unsalted Butter
  • 2 Large Eggs, room temperature
  • 1 T. Pure Vanilla Extract
  • ¼ c. Raspberry Jam
  • 2 c. White Chocolate Chips
  • 1 c. Freeze-Dried Raspberries
Instructions
  1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, oats, baking soda, baking powder and salt.
  3. In an electric mixer beat the sugar and butter at medium speed until light and fluffy. Beat in the eggs, one at a time, then the vanilla and raspberry jam. Slowly beat in the flour mixture. Beat in the white chocolate chips. Gently fold in the freeze-dried raspberries. Roll into 1½" balls and place on baking sheet.
  4. Bake for 10 minutes, rotating pans and switching racks halfway through. Let cool on pan for 2 minutes then transfer to wire rack and let cool completely.
Notes
Makes 36 cookies.

 

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Dark Chocolate Sugar Cookies (aka homemade Oreos)

I am not the craftiest.  I have admitted this before but I just thought I’d state it again.  So when I spied these dark chocolate sugar cookies online, I knew I would make them but needed to come up with a way to make them cute that didn’t involve royal icing and piping and such.

So behold, the chocolate sugar cookie sandwich!  Also known as cutely shaped, cut-out homemade Oreos.  Really freakin’ amazingly good, never-buy-store-bought-again, homemade Oreos.  Yes, they are THAT GOOD.  I just cut out about 14, 4-inch cookies and then cut smaller shapes out of the middle of half of them.  If you don’t bake the small shapes like I did, you could reuse the dough and get about 16, 4-inch cookies.  Which is what I’d do next time because the tiny ones didn’t turn out terribly cute. But tasty!  And that’s what really matters, right??

Recipe courtesy of Sprinklesbakes.com

Dark Chocolate Sugar Cookies (aka homemade Oreos)
 
Ingredients
Dark Chocolate Sugar Cookies (aka Homemade Oreos)
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1 c. plus 2 T. Granulated Sugar
  • 1 Egg
  • 1 t. Pure Vanilla
  • 2 c. plus 1 T. All-Purpose Flour
  • 1 c. Dark Cocoa Powder
  • ⅛ t. Salt
Buttercream Frosting
  • ⅓ c. (5 T.) Unsalted Butter, softened
  • 2 c. Powdered Sugar
  • 3 T. Heavy Whipping Cream (or milk)
  • 2 t. Pure Vanilla
  • ½ t. Almond Extract (optional)
Instructions
For the Cookies
  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In an electric mixer, beat the butter and sugar together until just incorporated. Do not over-mix at this stage or the cookies may spread while baking. Add the egg and vanilla. Mix on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
  3. In a medium bowl whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will clump around the paddle attachment but that's ok, it's normal and a good sign your dough is the right consistency. With your hands, form the dough into a ball.
  4. On a clean counter-top, roll out your dough to ¼-inch thickness. Cut out desired shapes from the cookie dough and carefully transfer to your baking sheets. Bake the cookies for 15 minutes, rotating pans and switching racks halfway through to endure even baking. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Frost with frosting and decorate with sanding sugar, sprinkles, etc.
For the Buttercream Frosting
  1. Beat butter, sugar and milk about 5 minutes. Beat in extracts.
Notes
Makes 16, 4-inch Sandwich Cookies. Tip: These cookies are best eaten within 24 hours or the same day they are made. They are still very good but not be quite as crisp the next day.

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Strawberry Cakies

Ooey Gooey Butter Cake…in cookie form.  That’s what this little pink nugget of cookie goodness is.  And it’s delicious.  I typically am against cake mixes but it is a must in this cookie (until I can figure out how to make it from scratch, of course!).  It’s soft and chewy all at the same time and bursting with strawberry flavor from the cake mix and tiny little pieces of dried strawberries.  And they’re perfect for that holiday coming up…ya know, the one with hearts and cupid and all that.

Enjoy!

Strawberry Cakies
 
Ingredients
  • ½ c. (1 stick) Unsalted Butter, softened
  • 1, 8 oz. Package Cream Cheese, softened
  • 1 Large Egg
  • 1 t. Vanilla
  • 1 Box Strawberry Cake Mix
  • ½-3/4 c. Finely Chopped Dried Strawberries
  • 1 c. Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Mix in the egg and vanilla thoroughly. Beat in the cake mix and then the dried strawberries. The mixture will be very sticky, but that's ok, it's nothing a little powdered sugar can't handle. Put powdered sugar in a bowl. Coat your hands in powdered sugar and pinch off some of the cookie dough, roll into a ball about 1" in diameter and dredge in the powdered sugar then place on the baking sheet. Keep using the powdered sugar to coat your hands in order to work with the dough. Place the balls about 2" apart on the baking sheet and bake for 12 minutes, rotating and switching racks halfway through to ensure even baking. Let cool on pan for 2 minutes and move to a cooling rack and let cool completely.
Notes
Makes 30 cookies.

 

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White Chocolate Cherry Cookies

Well now that Christmas and New Year’s is behind us it’s on to the next holiday–Valentine’s Day!  There are so many cute things to make and bake for Valentine’s Day it’s really hard to know how to choose or where to start. But, I had seen these cookies on Pinterest and the ingredients alone made me want to make them immediately.  I have a thing for cherry-almond anything.  And cute, pink baked goods.

Speaking of pink, you can’t make much for a holiday that is trademarked in pink and red without using UNGODLY amounts of  dye.  And these cookies are no exception to that but you could always omit the dye and bring in the color with the sprinkles and sugar…at least it cuts back on the unnatural ingredients a little.

These were supposed to be a shortbread cookie but the dough was so incredibly dry I just couldn’t resist adding more liquid, plus I wasn’t happy with the flavor and wanted to amp up the cherry and almond in it.  They might not have quite the crumbly shortbread texture and actually more closely resemble a soft sugar cookie, but these cookies are AMAZING.  Jeremy and I could have eaten them all and according to him they are the best cookie I’ve ever made and I never need to make him a birthday cake ever again, just these cookies.  Done.

Enjoy!

Recipe adapted from BHG

White Chocolate Cherry Almond Cookies
 
Ingredients
  • 2½ c. All-Purpose Flour
  • ½ c. Granulated Sugar
  • 1 c. (2 sticks) Cold, Unsalted Butter
  • ½ c. Maraschino Cherries, drained, squeezed (somewhat) dry with paper towels and finely chopped
  • 11 oz. White Chocolate Chips
  • 3 t. Almond Extract
  • ½ t. Pure Vanilla
  • 6 T. Cherry Juice, reserved from the maraschino cherries
  • Pink or Red Dye
  • Sprinkles, sanding sugar, etc for decor
Instructions
  1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together flour and sugar. Using a pastry blender or two forks (I actually prefer to use my fingers), cut in the cold butter until the mixture resembles fine crumbs. Stir in drained and chopped cherries and ⅔ cup of the white chocolate chips. Stir in the cherry juice, almond extract, vanilla and food dye. Knead the mixture a bit to get it into a more cohesive mass. Pinch off a chunk of dough and form a ¾-inch ball. Place on the cookie sheet and press down slightly with a drinking glass that has been dipped in granulated sugar.
  3. Bake for 10-12 minutes (mine took 12 minutes exactly) or until the centers are set. Do not overbake. Cool for 1 minute on the cookie sheet and then transfer to a wire rack and let cool completely.
  4. In a small bowl, melt the rest of the white chocolate in the microwave at 20-second intervals, stirring between each. Dip half the cookies in the melted white chocolate and decorate with sprinkles, sugar, etc. Place on foil and let dry completely.
Notes
For a thinner white chocolate coating, use use white chocolate candy melts. That's what I will use the next time.

 

 

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Pink Ombre Swirl Cake

I am absolutely IN LOVE with this cake from Glorious Treats.  From the different shades of pink, to the perfect swirls covering the whole cake, I just can’t stop staring at this beautiful creation!

I must make this soon.  The prettiness is killing me.  In a good way.

For step-by-step instructions and more gorgeous pictures, head on over to her blog and get inspired!

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