Mickey's Chocolate-Dipped Valentine Cookies

What you'll need

• Batch of sugar cookie dough (homemade or store-bought) *
• Red food coloring
• Disposable food preparation gloves (for kneading food coloring into the dough)
• Plastic wrap
• Rolling pin
• Flour
• Wax paper
• Heart cookie cutter (about 2.5 inches wide)
• Baking sheets
• Cooling rack
• Dark cocoa candy melts
• Small microwavable mixing bowl
• White licorice candies (such as Good & Plenty) - two for each cookie
• Toothpick

* If the store-bought brand of dough you use is too soft to hold the cookie shapes while baking, you can knead in a little extra flour to stiffen it before rolling it out.

How to make it

1. Knead red food coloring into the cookie dough. Then flatten the dough into a disk and wrap it tightly in plastic. Chill the dough until firm.
2. Heat the oven. Working on a flour-dusted sheet of wax paper, roll out the chilled dough to 1/4-inch thickness. Cut heart shapes from the dough. Bake the cookies according to the recipe directions and then let them cool completely.
3. Melt a cup or so of the candy melts in the microwave according to the package directions.
4. Dip the top of each heart in the melted chocolate (if needed, gently scrape the back of the cookie against the rim of the bowl to remove any excess coating). Place the dipped cookies on a wax paper-lined tray.
5. For the finishing touch, use dabs of the leftover melted candy (applied with the tip of a toothpick) to attach a pair of white licorice candy "buttons" to the lower portion of each heart.

Valentine's Day Recipes: Chocolate Raspberry Baci di Dama

Source: http://www.seriouseats.com/recipes/2012/02/chocolate-raspberry-baci-di-dama-cookies-recipe.html

Ingredients

yield: makes about 30 sandwich cookies, active time 40 minutes, total time 2 hours

• 1/2 cup blanched almonds
• 1/3 cup plus 1 tablespoon sugar
• 1 1/2 cups plus 1 tablespoon all purpose flour
• 1 teaspoon instant espresso powder
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 1 tablespoon rum
• 2 teaspoons vanilla extract
• raspberry jam

Procedures

1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast until golden, about 12 minutes. Let cool. Place almonds in a food processor with 1 tablespoon sugar. Pulse until almonds are finely ground. Set aside. Oven can be turned off.
   
   
2. In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.
   
   
3. In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.
   
   
4. Add flour mixture to bowl and beat until just incorporated. Beat in ground almonds. Cover dough in plastic wrap and let chill in refrigerator for one hour.
   
   
5. Preheat oven to 325°F. Line two baking sheets with parchment paper.
   
   
6. Divide dough into 4 parts. Roll first section into a log that is 3/4 inch wide. Cut log into 1/2 inch pieces, similar to making gnocchi. Roll each piece into a ball. Continue with remaining dough.
   
   
7. Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.
   
   
8. Bake cookies until dry and cracked on top, about 15 minutes. Let cool.
   
   
9. Spread bottom side of 1/2 of cookies with a thin layer of raspberry jam. Top each with a remaining cookie to complete the sandwiches.

Valentine's Day Recipes: Chocolate Chip, Hazelnut, Nutella Dream Cookies

Ingredients

yield: 18 cookies, active time 30 minutes, total time 1 hour 45 minutes (includes chilling cookies)

• 2 cups plus one tablespoon all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 2 sticks unsalted butter, at room temperature
• 2 eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup roughly chopped hazlenuts
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup Nutella

Procedures

1. Line 2 baking sheets with parchment paper.
   
   
2. In a medium bowl, whisk together flour, baking powder, and salt.
   
   
3. In a large bowl, beat together butter and sugar with an electric mixture until fluffy, about 3 minutes. Beat in eggs. Add cocoa powder and beat until fully incorporated.
   
   
4. Mix in flour mixture until well combined. Stir in hazelnuts and chocolate chips.
   
   
5. Take two tablespoons of dough and form into a ball. Repeat with remaining dough.
   
   
6. Press a large indent into center of ball and fill with about 1/2 tablespoon of Nutella. Crimp dough on top to seal in Nutella then roll dough gently in your hands to recreate the ball shape. Repeat with remaining dough.
   
   
7. Cover cookies and chill in refrigerator for one hour.
   
   
8. Preheat oven to 350 degrees. Bake cookies until beginning to look dry and cracked on top (Nutella will be viscous in the center), 15 minutes.

Valentine's Day Recipes: Cherry Chocolate Brownies

Ingredients

yield: about 30 brownies, active time 20 minutes, total time 50 minutes

• 1 2/3 cup unsalted butter, at room temperature, plus extra for buttering pan
• 1 1/3 cup dried cherries
• 1 quart boiling water
• 13 ounces good dark chocolate
• 6 large eggs
• 1 2/3 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 teaspoon salt

Procedures

1. Preheat oven to 350°F. Butter a 9- by 13-inch pan. Put cherries into a bowl and cover with boiling water. Let sit for 10 minutes to plump up, then drain and set aside.
   
   
2. In a small saucepan, melt butter and chocolate over low heat, stirring occasionally. When smooth and combined, set aside and let cool. In a large bowl, whisk together eggs, vanilla, and sugar. In a small bowl, mix together salt and the flour.
   
   
3. Beat the cooled chocolate mixture into the egg mixture with a wooden spoon. Beat in the flour mixture until just combined. Stir in cherries.
   
   
4. Pour batter into prepared pan. Bake until brownies are lightened in color and start cracking around the top edges, but are still slightly soft in the middle, about 30 minutes. Let cool on a rack and serve.

Valentine's Day Recipes: French Chocolate Espresso Mousse

Ingredients

yield: 4, active time 30 minutes, total time 1 hour, 15 minutes

• 6 ounces high-quality chocolate (60-70% cacao is ideal)
• 1/3 cup plus 2 tablespoons whole milk
• 1 tablespoon instant espresso powder
• 1 egg yolk
• 4 egg whites
• Pinch cream of tartar
• 2 tablespoons sugar
• 1/4 tablespoon salt

Procedures

1. Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process. Place the bowl over a bain marie or a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer. Take off the heat when the chocolate is melted.
   
   
2. Gently bring the milk to a boil and whisk in the espresso powder until it is completely dissolved. Pour over the melted chocolate and slowly whisk. Add the egg yolk and whisk until fully incorporated.
   
   
3. Whip eggs whites on medium speed until they reach medium peak stage. Increase speed to high and gradually add sugar in a slow steady stream until egg whites are firm and glossy.
   
   
4. Using a large rubber spatula, add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten. Gently fold in remaining 2/3 egg whites until there are no streaks. Portion into individual servings or a large bowl. Chill for 45 minutes before serving for peak texture, or up to two days.

Valentine's Day Recipes: Flourless Nutella Chocolate Torte

Special equipment: 9-inch springform pan, foil, large roasting pan, standing mixer with whip attachment, food processor

Ingredients

yield: makes 16 servings, active time 45 minutes, total time 5 hours

• For the Torte:
• 3/4 cup skinned hazelnuts, lightly toasted
• 9 ounces bittersweet chocolate, finely chopped
• 9 ounces milk chocolate, finely chopped
• 3 tablespoons unsalted butter, plus more for greasing pan
• 1 1/4 cups Nutella
• 6 large eggs
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup heavy cream, cold
•  
• For the Garnish:
• 2 ounces bittersweet chocolate, finely chopped
• 16 whole skinned hazelnuts
• 1/4 cup heavy cream
• Cocoa for dusting cake

Procedures

1. Adjust oven rack to middle position and heat oven to 350° F. Coat bottom and sides of 9-inch springform pan with butter. Place bottom of pan over large sheet of foil and fold foil up sides to create a waterproof seal.
   
   
2. Place hazelnuts in food processor and process until finely ground, 15 to 30 seconds; set aside. Place bittersweet chocolate, milk chocolate, and butter in heatproof bowl set over saucepan of barely simmering water. Heat, stirring occasionally, until mixture is melted. Remove from heat and stir in Nutella and chopped hazelnuts until combined.
   
   
3. In bowl of standing mixer fitted with whip attachment, Beat eggs with sugar and salt on medium-high speed until doubled in volume, 3 to 4 minutes. Fold 1/3 eggs into chocolate mixture to lighten. Gently fold in remaining eggs until no streaks remain.
   
   
4. In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan.
   
   
5. Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes. Remove springform pan from roasting pan and place on cooling rack to cool about 30 minutes. Chill until completely set, 2 to 3 hours.
   
   
6. Place chocolate and cream in microwave proof bowl and heat, stirring often, until mixture is warm and chocolate is melted. Whisk until mixture is smooth. Chill, if necessary, until mixture is thick enough to pipe.
   
   
7. Lightly dust torte with cocoa. Place chocolate mixture in piping bag fitted with tip and pipe 16 rounded teaspoon sized mounds along perimeter of torte. Place hazelnut on top of each mound of chocolate. When ready to serve, run sharp knife along inside of pan and remove sides of springform pan.

Valentine's Day Recipes: Raspberry Rosewater Cupcakes

Special equipment: 2 12-cup muffin tins, 24 cupcake liners, electric mixer, rubber spatula, cooling racks

Ingredients

yield: Makes 24 cupcakes, active time 1 hour, total time 2 hours, 30 minutes

• For the Cupcakes
• Baking spray
• 2 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 2 tablespoons rosewater
• 1 1/2 cups milk
• 8 ounces fresh raspberries
•  
• For the Icing
• 16 ounces cream cheese, at room temperature
• 4 ounces (1 stick) unsalted butter, cut into 8 pieces
• Seeds of 1 vanilla bean pod
• 1/4 teaspoon salt
• 16 ounces confectioners’ sugar
•  
• For the Rose Petals
• 36 pesticide-free red and/or pink rose petals
• 2 egg whites, lightly beaten
• 1 cup sugar

Procedures

1. For the Cupcakes: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Coat two 12-cup muffin tins with baking spray and line with cupcake liners.
   
   
2. Whisk flour, baking powder, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Add rosewater and beat just to combine.
   
   
3. Reduce speed to low and add flour mixture in 3 batches, alternating with milk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Fold in raspberries with rubber spatula.
   
   
4. Divide batter equally between prepared cupcake tins. Bake until cake tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tins to cooling racks and cool 10 minutes in pans. Turn cupcakes directly onto racks and cool completely, about 1 hour.
   
   
5. For the Icing: Using whisk attachment, whip cream cheese, butter, vanilla bean seeds, and salt on medium speed until light and fluffy, about 2 minutes.
   
   
6. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.
   
   
7. For the Rose Petals and Assembly: Dip petals, one at a time, in egg whites, gently rubbing whites all over petals with fingertips. Toss petals in sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.
   
   
8. Ice cooled cupcakes and decorate with rose petals. Serve.

Valentine's Day Recipes: White Chocolate and Raspberry Frozen Mousse Bombes

Special equipment: 3-inch silicone dome molds

Ingredients

yield: makes 6 3-inch bombes, active time 1 hour, total time 4 hours

• For the shells:
• 4 ounces white chocolate, melted and tempered
•  
• For the cake:
• 8 ounces butter
• 10 ounces sugar
• 2 eggs
• 3 yolks
• 2 ounces cocoa
• 8.25 ounces all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8.5 ounces buttermilk
•  
• For the mousse:
• 5.25 ounces white chocolate
• 2 ounces heavy cream
• 1 teaspoon gelatin, bloomed in 2 tablespoons water
• 1 pinch salt
• 2 egg yolks
• 6 ounces heavy cream, whipped to soft peaks and chilled
• Frozen raspberries for the center
•  
• For the raspberry sauce:
• 16 ounces frozen raspberries
• 4 ounces granulated sugar

Procedures

1. Prepare the mold: Place the dome mold sheet onto a sheet tray. Using a pastry brush, paint the melted, tempered chocolate evenly on the surface of each of the mold cavities, making sure that the chocolate goes straight to the edge. Place the molds in the fridge to set.
   
   
2. Prepare the cake: Preheat the oven to 350°F. Make an X with butter on the surface of a sheet tray, and line the tray with parchment. In the bowl of a stand mixer fitted with a paddle attachment on high speed, cream the butter and sugar until they are light and fluffy, scraping down the sides of the bowl periodically. Add the eggs and yolks one at a time and mix well after each addition. Sift dry ingredients together, turn the mixer down to low speed, and add half of the dry ingredients, followed by half the buttermilk. Mix on low until just incorporated, then add the rest of the dry ingredients and buttermilk and mix until just incorporated. Remove the bowl from the stand mixer and finish mixing by hand with a large rubber spatula, then pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 15-20 minutes, rotating halfway through, until a tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Allow the cake to cool for 15 minutes in the pan, then run a knife around the edge and place a piece of parchment and an inverted sheet tray on top and turn the cake upside down onto the new parchment. Pull the parchment off the top gently and allow the cake to rest for 10 minutes before cutting cake circles with a cutter that is the same size as the cavities of the mold.
   
   
3. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Melt the bloomed gelatin in the microwave (stop every 15 seconds to check it) and stir to add it to the mixture. Whisk the egg yolks and the salt together, then add them to the chocolate mixture a little bit at a time, whisking as you go to prevent them from cooking into chunks. Whisk the mixture for 1 minute over the double broiler, then remove it from the heat and place in the fridge to cool to room temperature, a point where the mixture is neither warm nor cold (about 20 minutes). At this point, the chocolate mixture will be firmer. Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to incorporate it.
   
   
4. Assemble the bombes: Place the mousse in a piping bag. Remove the chilled mold from the fridge. Pipe the mousse into each of the shells, taking care to only fill it just to the top. Place a raspberry or two into each bombe and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse. Put the mold on a sheet tray in the freezer and allow it to freeze for at least 4 hours.
   
   
5. Make the sauce: Place the frozen raspberries and sugar in a saucepan over low heat, stirring occasionally. The raspberries will begin to melt, then they will liquefy. Stir to help break them up in the pot. When the fruit begins to simmer, remove from heat and force the juice through a fine mesh strainer. Discard the seeds, chill the sauce.
   
   
6. Plate the dessert: Set out plates for portioning. Place a tablespoon of sauce on the plate, then drag the spoon through the spot to create a design. Loosen the edges of the bombes from the molds and turn the cavities inside out to unmold the bombes. Allow them to sit for 20 minutes so the cake can thaw, then carefully place the bombes on the plates and serve.

Valentine's Day Recipes: Mussels with Fennel and Bacon

Ingredients

yield: 2 people, active time 30 minutes, total time 30 minutes

• 2 pounds mussels, cleaned and de-bearded
• 3 slices thick-cut bacon, diced
• ½ head fennel, diced
• 2 garlic cloves, peeled and left whole
• 3 sprigs thyme
• ½ cup dry white wine
• 4 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped
• juice of one lemon
• salt and pepper

Procedures

1. Add bacon to a large pot set over medium-high heat. Cook, stirring often with a wooden spoon, until diced bacon is starting to crisp up and has rendered some fat. Add fennel, reduce heat to medium, and cook until it is softened.
   
   
2. Add thyme, garlic, mussels, and wine. Cover the pot. Cook until mussels have opened up, about 4 minutes. Discard mussels that don’t open. When mussels are done, turn off heat, and add butter, parsley, and lemon juice. Stir well, and season to taste with salt and pepper. Dump mussels in a large bowl, and serve with crusty bread.

Valentine's Day Recipes: Ambrosia Layer Cake

Special equipment: electric mixer, 2 9-inch round cake pans, parchment

Ingredients

yield: 10 to 12, active time 1 hour, total time 2 hours

• baking spray for pans
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 3 large egg yolks
• 2 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 tablespoons water
• 2 teaspoons unflavored gelatin
• 8 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 4 cups heavy cream, chilled (See Notes)
• 2 cups mini-marshmallows, plus (optional) additional for decorating
• 1 1/2 cups sweetened flaked coconut
• 1 cup finely chopped fresh pineapple
• 1 large ripe mango, peeled and cut into 1/4-inch dice (about 1 cup)
• 1 1/2 cups sliced almonds, toasted

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and lightly coat paper with baking spray.
   
   
2. In large bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolks and eggs, one at a time, beating well after each addition.
   
   
3. In glass measuring cup, combine milk, 1 teaspoon vanilla extract, and almond extract. In medium bowl, combine flour, baking powder, and 1 teaspoon salt. Decrease mixer speed to medium-low and add flour mixture in three batches, alternating with milk mixture. Scrape sides and bottom of bowl with rubber spatula as needed.
   
   
4. Divide batter between prepared pans. Bake until cake tester inserted in center of cakes comes out clean, 20 to 25 minutes. Let cake cool in pans set on wire racks 10 minutes, then turn out directly onto the racks and cool completely, 30 to 45 minutes.
   
   
5. Meanwhile, combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. Place cream cheese, confectioners’ sugar, remaining 1 teaspoon vanilla, remaining 1/4 teaspoon salt, and dissolved gelatin in large bowl and whisk on medium speed until lightly whipped, about 2 minutes. Add cream and whisk just until thickened, about 2 minutes. Reserve 4 cups whipped cream.
   
   
6. Fold marshmallows, coconut, pineapple, and mango into remaining whipped cream; set aside.
   
   
7. To assemble, cut each cooled cake round in half. Place one cake round on serving dish or cake stand and spread with one-third of marshmallow mixture. Top with second cake round and repeat with another third of marshmallow mixture. Repeat with remaining cake rounds and marshmallow mixture.
   
   
8. Frost sides and cake with reserved plain whipped cream. Press almonds onto sides and top of cake, and decorate with optional additional mini-marshmallows. Refrigerate cake for 30 minutes prior to slicing.

Valentine's Day Recipes: Mudslide Cupcakes

Mudslide Cupcakes

Yields 18-24 cupcakes

Homemade Bailey Irish Cream


• 1 cup of heavy cream
• 14 oz sweetened condensed milk
• 1 ½ cup of Jameson Irish Whiskey
• 1 teaspoon instant coffee
• 2 tablespoon of semi-sweet chocolate, melted
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Instructions:

Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.

Butter Cream Frosting Base

• 3 large egg whites, at room temperature
• ¾ sugar
• Pinch salt
• 1 cup unsalted butter, room temperature and cut into 16 pieces

Instructions:

1. Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.

2. Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.

3. Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.

Bailey’s and Chocolate Kahlua Frostings
To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.

To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

Chocolate Cupcakes


• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
Preparation: Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

Instructions:

1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Assembly:
1. Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.

2. Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.

Valentine's Day Recipes: White Chocolate Cheesecake with Cherry Topping

Special equipment: 9-inch springform pan, large roasting pan, aluminum foil, standing mixer fitted with paddle attachment

Ingredients

yield: serves 12 to 16 people, active time 30 minutes, total time 9 hours

• Nonstick baking spray
• 8 ounces graham crackers, finely crushed
• 7 tablespoon unsalted butter, melted
• 1 pound cream cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 2 1/2 cups sour cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 12 ounces white chocolate, finely chopped
• 15 ounce can cherry pie filling

Procedures

1. Adjust oven rack to middle position and heat oven to 350°F. Lightly spray inside of 9-inch springform pan with nonstick baking spray. In medium bowl, stir together graham cracker crumbs and butter to moisten. Firmly press into bottom of springform pan. Bake until edges are just starting to turn golden, about 15 minutes. Remove pan from oven. Reduce oven temperature to 325°F.
   
   
2. In heatproof bowl set over pan of barely simmering water, gently heat white chocolate until melted. Remove from heat.
   
   
3. In standing mixer fitted with paddle attachment, cream cream cheese and sugar on medium speed until smooth, about 2 minutes, turning off mixer and scraping down paddle and sides of bowl as necessary. Add eggs, one by one, until smooth, scraping bowl as necessary. Mix in sour cream, lemon juice, and vanilla until smooth. Mix in melted white chocolate until smooth.
   
   
4. Wrap outside of springform pan with foil to create a waterproof seal. Pour batter into springform pan and set into large roasting pan. Place roasting pan in oven and fill with 1 inch hot water.
   
   
5. Bake until edges are set and center jiggles just slightly, 60 to 75 minutes. Turn oven off and let cheesecake sit 1 hour. Remove cheesecake from roasting pan and chill in refrigerator until completely cold and set, 4 to 6 hours.
   
   
6. Run a sharp knife around the inside of the springform pan and remove ring. Spoon cherry topping over cheesecake and serve.

Valentine's Day Recipes: Raspberry Liqueur Chocolates

Special equipment: Saucepan, candy thermometer, baking sheet, wooden spoon

Ingredients

yield: Makes about 32 chocolates, active time 1 hour, total time About 3 hours

• 2 cups granulated sugar
• 1/4 cup light cream
• 1 tablespoon light corn syrup
• 2 tablespoons raspberry liqueur, such as Chambord
• One (12-ounce) package semisweet chocolate chips
• 2 tablespoons solid vegetable shortening, unsalted butter, or flavorless oil

Procedures

1. Combine sugar, cream, corn syrup, and 1/2 cup water in heavy medium-large saucepan. Boil over medium-high heat, stirring constantly with wooden spoon until sugar dissolves. Clip candy thermometer to side of saucepan.
   
   
2. Reduce heat to medium-low. Cook, stirring occasionally, until thermometer reaches 240ºF (soft-ball stage), 20 to 30 minutes. Watch mixture carefully. If it bubbles too close to surface of saucepan, stir gently until it recedes.
   
   
3. Remove saucepan from heat. Cool, without stirring, to 110ºF, about 40 minutes. Remove thermometer. Add raspberry liqueur and beat with wooden spoon until fondant mixture is creamy, thick, and quite stiff, 10 to 12 minutes.
   
   
4. Form the fondant into 1-inch balls and arrange on baking sheet lined with wax paper. Let stand until dry and firm, about 30 minutes.
   
   
5. Melt chocolate and vegetable shortening in heatproof bowl set over pan of simmering water. When chocolate is completely melted and smooth remove bowl from pan. Using two forks, carefully roll balls in chocolate. Return balls to baking sheet lined with wax paper and let stand until dry, about 2 hours. Store, tightly covered, in a cool place for up to two weeks.

Valentine's Day Recipes: Chocolate Strawberry Martini

Ingredients

Whipped Cream
5 Strawberries
1/3 Cup of Cocoa Powder
2 Ounces of Vodka
1 Ounce of Raspberry Liquor
Ice

Directions
Muddle 3 strawberries in a bowl until soft and juicy, and then add to a cocktail shaker along with ice, vodka and raspberry liquor.

Then shake vigorously for 1 minute until fully blended.

Next, slice 2 strawberries down the center lengthwise and rim the martini glass with them before dusting the glass with cocoa powder.

Use the remaining powder to coat the cut strawberries, and then strain the shaker into the glass.
Garnish with whipped cream and a coca coated strawberry.

Valentine's Day Recipes: Dark Chocolate Cherry Fudge

Ingredients

yield: makes 2 dozen pieces, active time 30 minutes, total time 3 hours 30 minutes (includes chilling)

• 8 ounces dark chocolate, chopped
• 1 teaspoon vanilla extract
• 1/2 cup marshmallow fluff
• 1 cup sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup cherry jam
• 1/3 cup heavy cream
• 1/3 cup water
• 1/2 stick (4 tablespoons) unsalted butter
• 3/4 cup dried cherries

Procedures

1. In a large bowl, mix dark chocolate, vanilla, and marshmallow fluff.
   
   
2. In a large saucepan mix sugar, condensed milk, cherry jam, heavy cream, water, and butter. Stir over medium heat until butter has melted and sugar has dissolved. Increase heat to medium high and let mixture come to a boil. Cook, stirring constantly, until a candy thermometer reads 230 degrees, about 20 minutes.
   
   
3. Pour mixture from saucepan over the chocolate mixture. Stir until chocolate has melted and mixture has thickened, about two minutes. Pour fudge into chocolate molds or prepared pan. Let chill in refrigerator for 3 hours.

Valentine's Day Recipes: Gluten-Free Raspberry Cheesecake Brownies

Ingredients

yield: make 15 brownies, active time 20 minutes, total time about one hour

• For the Brownie Base
• 4 ounces (1 cup) white rice flour
• 2 ounces (1/2 cup) sweet rice flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 8 ounces (2 sticks) butter, softened
• 14 ounces (2 cups) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• For the Cheesecake Topping:
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• Raspberry Swirl:
• 1/3 cup raspberry jam

Procedures

1. Preheat oven to 325°f;. Grease a 9x13-inch baking pan with nonstick cooking spray. In medium mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, salt and xanthan gum.
   
   
2. In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a thick batter forms. Spread batter evenly into prepared pan.
   
   
3. Prepare the cheesecake topping. In small bowl, cream together cream cheese and granulated sugar until thick. Add egg. Mix until smooth. Pour evenly over brownie batter. Dot raspberry jam evenly over pan. Using a knife, gently swirl raspberry jam through cheesecake topping.
   
   
4. Bake until cheesecake topping is golden brown and brownie base is set. A knife inserted in the center of the pan should come out clean with a few crumbs clinging to it. Allow brownies to cool before cutting into squares.

Valentine's Day Recipes: Chocolate Cherry Cordials

The cherries are soaked overnight in a few tablespoons of liquor. Any liquor will work—try brandy or even Grand Marnier.

• Using good quality chocolate will give superior results.
• Fondant can be made ahead of time and stored in airtight container at room temperature before remelting.
• A marble slab is very convenient to work and cool the fondant, but a rimmed sheet pan can be substituted.
• If you get tired of working the fondant, you can take a rest for a few minutes and then resume.
• If after melting fondant it's too thick to dip cherries, mix in extra cherry juice, 1/2 teaspoon at a time, until desired consistency is achieved.
• Make sure to completely coat cherry with chocolate to prevent syrup from leaking out.
• Chill the cherries a minimum of 48 hours to allow the fondant time to fully dissolve.

Special equipment: instant read thermometer, pastry brush, rimmed sheetpan or marble slab, bench scraper, offset spatula

Ingredients

yield: makes 24, active time 1 hour 30 minutes, total time 2 days, 14 hours

• To soak the cherries:
• 24 maraschino cherries with stems
• 3 tablespoons bourbon or liquor of choice 
•  
• For the Fondant:
• 1 cup granulated sugar
• 1/3 cup water
• 4 tablespoons liquid from maraschino cherry jar
• 1 tablespoon light corn syrup
•  
• To Dip the Cherries:
• 8 ounces bittersweet chocolate, finely chopped

Procedures

1. Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
   
   
2. Place cherries on paper towel lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F on instant read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
   
   
3. Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
   
   
4. Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to small saucepan and set over low heat, stirring until just melted. Remove from heat.
   
   
5. Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared sheetpan. Remelt fondant if it thickens before cherries are finished being dipped. Let fondant dry onto cherries, about 10 minutes.
   
   
6. Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
   
   
7. One by one, dip fondant covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment lined sheetpan. Chill at least 48 hours before serving.