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.
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?
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
In a large bowl, whisk together the flour, oats, baking soda, baking powder and salt.
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.
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.
I love dessert tables. From the beautiful colors, creativity, attention to detail and mouth-watering sweets, I am truly inspired whenever I see them. These Valentine’s Day themed tables are so unbelievably beautiful…I hope you enjoy them as much as I do!
Click on the pictures to see even more beautiful photos.
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??
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
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.
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.
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
Beat butter, sugar and milk about 5 minutes. Beat in extracts.
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.
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.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
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.
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.
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
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
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.
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.
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.
For a thinner white chocolate coating, use use white chocolate candy melts. That's what I will use the next time.