Valentine’s sweets for your sweetie

Published 12:12 pm Tuesday, January 1, 2019

Valentine’s Day is undoubtedly one of the sweetest holidays of the year. If you or your loved ones enjoy delectable treats, consider checking out these recipes. They not only look delicious, but are tasty, too.

Red Velvet Brownies

Red Velvet Brownies


  • 1 (4-ounce) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 (1-ounce) bottle red liquid food coloring
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Cream Cheese Frosting
  • White chocolate curls, optional garnish

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Preheat oven to 350º F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Cream Cheese Frosting


  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

— Recipe from

Chocolate-Dipped Strawberries

Chocolate-Dipped Strawberries


  • Container of strawberries
  • Semi-sweet chocolate chips or Wilton dark cocoa melts
  • 1/2 cup Wilton bright white chocolate melts
  • 1/2 cup Wilton pink chocolate melts
  • Assorted sprinkles


Line a baking sheet with wax or parchment paper and set aside.

Rinse strawberries and dry completely.

In a small, microwave-safe bowl, microwave the semi-sweet chips for 45 seconds. Stir until completely melted and smooth. Repeat as necessary. Dip one-third of the strawberries into the melted chocolate, covering completely accept for the stem. Place on the lined sheet. Before the chocolate hardens, add sprinkles if desired. Set aside.

Repeat with the white chocolate melts and the pink chocolate melts.

Use remaining chocolate to drizzle a different color over the strawberries, as desired.

Place the chocolate-coated strawberries in the refrigerator for 30 minutes to allow chocolate to harden.

Store in an airtight container, in a single layer, in the refrigerator for up to 3 days until ready to serve. 

Strawberry Puppy Chow

Sweetheart Buddies


  • 5 ounces white almond bark or white chocolate chips
  • 5 ounces red candy melts
  • 1 teaspoon shortening
  • 5 cups Chex cereal
  • 1 cup strawberry cake mix
  • 1/2 cup powdered sugar
  • Valentine’s colored chocolate candies, such as Sixlets or M&Ms
  • Directions

Start by dividing the Chex mix into two bowls, 2 1/2 cups in each.

In a microwave safe dish, melt 5 ounces of white almond bark or white chocolate chips. Add 1/2 teaspoon of shortening so the almond bark will spread evenly. Microwave 30 seconds at a time until melted. Pour in the first bowl and stir until the cereal is evenly coated.

Melt the red candy melts after adding 1/2 teaspoon of shortening to the candy melts. Check and stir the mixture in 30 second intervals. When completely melted, pour mixture over the second bowl of Chex mix and stir until evenly coated.

In 2 gallon-size plastic baggies, put 1/2 cup of the strawberry cake mix in each bag  along with 1/4 of powdered sugar. Add a bowl of the Chex mix to each bag and shake until coated.

Valentine’s Day Fruit Kabobs


  • Fruit solid enough to be skewered (melon, apples, pears, pineapple)
  • Short bamboo skewers
  • Small heart-shaped cookie cutters
  • Directions

Thinly slice your fruit, and then take the cookie cutter and cut out the hearts. Thread fruit onto the skewers and serve.

Valentine’s Pancakes


  • Pancake mix
  • 1 medium mixing bowl
  • 1 large egg
  • Red food coloring
  • Turkey baster or something with a small spout


Mix your batter to your liking, and then add a few drops of food coloring. Start with 2 drops, mix well and then add until you get the color you like.

Add batter to turkey baster or bottle with a spout.

Carefully pour your batter into the pan while making your heart shape. To make it super easy, buy a heart-shaped cookie cutter. Place cookie cutter on the pan and pour the batter directly into it. Cook to perfection.

— Recipe from

Chocolate Mousse


  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 1/2 cups whipping cream, divided
  • 8 ounces semi-sweet baking chocolate, chopped
  • 2 teaspoons vanilla extract
  • For garnish:
  • Shaved chocolate
  • Whipped cream


Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.

Heat 1 cup of cream in a  small sauce pan until hot. With the mixer on, stream half of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low, and cook until thick, stirring constantly for 5 minutes.

Mix in the vanilla, and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.

Pour the mix into a large bowl, cover and place in fridge for 1 1/2 to 2 hours, stirring every 20 to 30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.

Pipe or spoon the mousse into small glasses. Cover and place in fridge until ready to serve.

Garnish with fresh whipped cream and shaved chocolate.

— Recipe from

Valentine’s Bark


  • 1 1/2 packages vanilla candy coating
  • Pink or red food coloring
  • Cherry chocolate M&Ms
  • Sprinkles


Melt 6 cubes of candy coating in a small pot on low heat, stirring constantly. When all melted, add pink or red food coloring. Pour over a baking sheet lined with parchment paper.

Place in fridge for a half hour.

Melt an additional 6 cubes of candy coating in a small pot on low heat, stirring constantly. When all melted, pour over first layer and spread.

Top with cherry M&Ms and sprinkles.

Refrigerate for an additional hour.

— Recipe from