APPLE PIE TACOS RECIPE

Ingredients

1. 5 large flour tortillas
2. 4 tablespoons unsalted butter, divided
3. 3/4 cup sugar, divided
4. 3 teaspoons cinnamon, divided
5. 4 Granny Smith apples, peeled and diced
6. 1 tablespoon lemon juice, freshly squeezed
7. 1/4 cup caramel sauce, optional
8. whipped cream, optional

Instructions

1. Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.
2. Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total.
3. In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.
4. Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles.
5. Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place.
6. Bake for 5-6 minutes until golden.
7. Meanwhile, mix the chopped apples with lemon juice and the remaining 1/2 cup sugar and 2 teaspoons cinnamon.
8. Place a skillet on medium heat and add the remaining 2 tablespoons butter. Add the apple mixture and sauté for 3-4 minutes until soft.
9. Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.

For more detail tipbuzz

PEANUT BUTTER FUDGE RECIPE (3 INGREDIENTS)

INGREDIENTS

1. 24 oz White chocolate chips About 4 cups
2. 1 cup Peanut butter Creamy
3. 1/3 cup Chocolate chips Semisweet, Melted

INSTRUCTIONS

1. In a large mixing bowl, add white chocolate chips and peanut butter.
2. Heat in the microwave at 30 second increments and mix until smooth.
3. Pour this mixture into a pyrex dish (Dimensions: 10x7x2), lined with wax paper and spread it out evenly.
4. Pour melted semisweet chocolate randomly on top and run a butter knife through the mixture to create a beautiful swirl pattern.
5. Chill the fudge in the fridge for at least 3 hours or until it sets and is firm enough to slice. Enjoy!

For more detail cakewhiz

EASY NO BAKE LOW CARB KETO DESSERTS (PALEO, VEGAN)

Ingredients

1. 1 1/2 cups chocolate chips of choice I used stevia sweetened keto friendly chocolate chips
2. 1 cup almond butter Can sub for any nut or seed butter of choice
3. 1/2 cup sticky sweetener of choice * See notes
4. 1/4 cup coconut oil
5. 3 cups nuts and seeds of choice almonds, cashews, pepitas etc

Instructions

1. Line an 8 x 8-inch baking dish with parchment paper and set aside.
2. In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
3. Add your nuts/seeds of choice and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.

For more detail thebigmansworld

Bird Food Energy Bites

INGREDIENTS

1. 2 cups old fashioned oats
2. 1/4 cup sliced almonds
3. 1/4 cup chopped walnuts
4. 1/4 cup pepitas
5. 1/4 cup unsweetened shredded coconut
6. 1/4 cup raw sunflower seeds
7. 2 Tablespoons maple syrup or honey
8. 1 Tablespoon sesame seeds
9. 1 Tablespoon coconut oil, melted
10. 1 teaspoon vanilla
11. 1 teaspoon cinnamon
12. 1/2 teaspoon sea salt
13. 1 1/2 cups dates
14. 1 1/2 cups raisins

INSTRUCTIONS

1. Add oats, almonds, walnuts, pepitas, coconut, sunflower seeds, maple/honey, sesame seeds, coconut oil, vanilla, cinnamon and sea salt in a large mixing bowl. Toss to combine.
2. Add dried fruit to a food processor (affiliate link) with the chopping blade and process until the mixture is completely chopped and forms into a big, sticky ball.
3. Pull the dried fruit from the processor and break into small pieces. Add it to the bowl with the oat mixture and use a plastic spatula or your hands to combine everything together.
4. Once combined, form bites into small cookie shaped pucks (or roll into balls). Place on a baking sheet lined with parchment.
5. Enjoy right away or store in the fridge for later. Will last 1-2 weeks in the fridge or 1 month in the freezer.

For more detail eatingbirdfood

Brownie Batter

Ingredients

1. 2 cups almond butter or allergy-friendly sub
2. 1 cup applesauce or yogurt, such as coconutmilk yogurt
3. 1/2 cup milk of choice
4. 1 tbsp pure vanilla extract
5. 3/4 cup flour, such as oat, white, spelt, sorghum, or almond
6. 1 cup sugar or keto sub (for a refined-sugar-free version, try these Almond Butter Brownies)
7. 3/4 cup unsweetened cocoa powder
8. 1 tbsp baking soda
9. 1/4 tsp salt
10. 1/2 cup chocolate chips, optional

Instructions

1. *For peanut butter brownie batter bars, simply sub peanut butter for the almond. You can also use cashew butter, sunflower butter, or even pecan butter. I haven’t tried but think a buttery spread or coconut oil should work – if anyone tries it before I do, definitely let me know how it goes!
2. Preheat oven to 350 F. Line a 9×13 pan with parchment. If nut butter is not soft, gently heat until stir-able. Combine the first four ingredients in a bowl. Stir remaining ingredients in a separate bowl (really stir well, as you don’t want to end up with a clump of baking soda when you take a bite). Pour dry into wet and stir to combine. Smooth into prepared pan. I like to place a sheet of wax or parchment on top and smooth the batter by pressing down. (Remove the sheet before baking.) Bake on the center rack, 14 minutes for “brownie batter” bars – they should look underdone when you remove them. Let cool, then very loosely cover and let the pan sit either on the counter or in the fridge for at least 8 hours, during which time they will firm up without losing their extreme fudginess. (If you’d prefer cake-ier bars to fudgy ones, you can simply bake longer, but I’d still recommend removing before they look completely done, because they continue to firm up as they cool.)

For more detail chocolatecoveredkatie

EASY FROZEN STRAWBERRY DESSERT

INGREDIENTS

1. 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
2. 3/4 cup unsalted butter, melted
3. 6 tablespoon granulated sugar
4. 8 oz cream cheese, softened
5. 1/2 cup powdered sugar
6. 1 can 14 oz sweetened condensed milk
7. 1 teaspoon vanilla extract
8. 1 cup heavy whipping cream
9. 1 cup diced strawberries
10. 2 1/2 cups whole strawberries

INSTRUCTIONS

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.

For more detail sweetspicykitchen

Blueberry-Lemon Upside-Down Cake

Ingredients

1. 4 cups fresh or frozen unsweetened blueberries, thawed
2. 1/2 cup sugar
3. 2 cups miniature marshmallows
4. 1 package yellow cake mix (regular size)
5. 1/2 teaspoon grated lemon zest
6. Whipped topping

Directions

1. Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows.
2. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

For more detail tasteofhome

Red Velvet Cheesecake Cake

INGREDIENTS

FOR THE RED VELVET LAYERS

1. Butter, for cake pans
2. All-purpose flour, for cake pans
3. 1 box red velvet cake mix, plus ingredients called for on the box

FOR THE CHEESECAKE LAYER

1. 2 8-oz. packages cream cheese, softened
2. 2/3 c. granulated sugar
3. 2 large eggs
4. 1/3 c. sour cream
5. 1 tbsp. all-purpose flour
6. 1 tsp. pure vanilla extract
7. 1/4 tsp. kosher salt

FOR THE CREAM CHEESE FROSTING

1. 2 8-oz. packages cream cheese, softened
2. 1/2 c. (1 stick) butter, softened
3. 2 1/4 c. powdered sugar
4. 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
2. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
3. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
5. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
6. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
7. Using an offset spatula, frost cake with cream cheese frosting.
8. Garnish with red velvet cake crumbs before serving.

For more detail delish

Lemon Raspberry Bars

Ingredients

For the crust:

1. 3 cups graham cracker crumbs
2. 12 tablespoons salted butter melted
3. 1/2 cup sugar
4. Zest of one lemon

For the filling:

1. 4 large egg yolks
2. 2-14 oz. can fat free sweetened condensed milk
3. 1 cup fresh lemon juice
4. 1 1/2 teaspoons lemon zest
5. 12 ounces fresh raspberries

Instructions

1. Preheat the oven to 350F.
2. Spray a 9x13" inch baking dish with cooking spray.
3. In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
4. Stir until graham cracker crumbs are moist.
5. Press crumbs into the prepared pan.
6. Bake for 10 minutes.
7. Remove from oven and allow to cool to room temperature.
8. Whisk the egg yolks and condensed milk until well mixed.
9. Stir in the lemon juice and lemon zest.
10. Stir until mixture begins to slightly thicken.
11. Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
12. Pour the lemon raspberry filling evenly over the graham cracker crust.
13. Bake for 15 minutes, or until just set.
14. Cool to room temperature, then chill for at least one hour before serving.
15. Cut into bars and serve.

For more detail ohsweetbasil

THE BEST CHOCOLATE CUPCAKES EVER!

INGREDIENTS

1. 15 ounce box devil's food cake mix
2. 3.9 ounce box instant chocolate pudding (dry)
3. 1 1/4 cups chocolate chips
4. 4 eggs
5. 3/4 cup canola oil
6. 3/4 cup warm water
7. 8 ounces sour cream

INSTRUCTIONS

1. Preheat oven to 325°. Line cupcake liners in 2 muffin pans.
2. In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined.
3. Next mix in the eggs, canola oil and water. Then stir in the sour cream.
4. Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Do not overcook.
5. Remove from oven and allow chocolate cupcakes to cool on a cooling rack. Wait to frost until cooled completely.

For more detail iheartnaptime

8 Easy Valentines Day Dessert Recipes to Try this Year!

8. Red Velvet Cake Truffles

Red Velvet Cake Truffles are the ultimate Valentine’s Day treat. Be prepared to fall head over heels for these sweet bites!

Get the recipe here

7. Red Velvet Sugar Cookies

Small batch sugar cookies: red velvet sugar cookies with hearts for Valentine’s Day!

Get the recipe here

6. Red Velvet Cheesecake Brownie Recipe

This red velvet cheesecake brownie recipe is simple, moist, and delicious!

Get the recipe here

5. Cherry Cordial Chocolate Cupcakes

Cherry Cordial Chocolate Cupcakes are a perfectly decadent super delicious cupcake! They taste just like those cherry cordials we all love but in party-friendly cupcake form! Who could resist? A perfect treat for Valentines or a birthday.

Get the recipe here

4. Triple Berry Tiramisu

TRIPLE BERRY TIRAMISU is sweet, beautiful, easy, and SO delicious! The perfect easy dessert recipe for Valentine’s Day or any other day of the year!

Get the recipe here

3. Strawberry Truffle Kiss Cookies

This easy cookie is perfect for filling your cookie jar this week. Strawberry Truffle Kiss Cookies are pink, sparkly, and taste amazing.

Get the recipe here

2. Valentine’s Day Donuts

Valentine’s Day Donuts – treat your Valentine to a batch of these cute homemade donuts!

Get the recipe here

1. Chocolate-Covered Strawberries Five Ways

Chocolate-Covered Strawberries are so delicious and so simple to make! Here are 5 easy decorating tricks to make the most gorgeous chocolate-dipped strawberries ever!

Get the recipe here

Sharing is caring!

For more detail homediy

“Pinkie Bars” Sugar Cookie Bars with Cream Cheese Frosting

“Pinkie Bars” Sugar Cookie Bars:

1. 3 1/2 cups flour
2. 1/2 teaspoon salt
3. 1 teaspoon bak­ing pow­der
4. 1 cup but­ter, softened
5. 1 1/2 cups sugar
6. 2 eggs
7. 1 teaspoons vanilla extract
8. 1 teaspoon red food coloring

Cream Cheese Frosting:

1. 1 8 Oz cream cheese, softened
2. 1/2 cup butter, softened
3. 2 cups powdered sugar
4. 1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Have a cookie sheet (jelly roll) pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
3. In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
4. Add the flour mixture until a soft dough forms. Press into the bottom of the cookie sheet. Bake for about 15 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
5. To make the cream cheese frosting, beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and sprinkle with your favorite sprinkles. Enjoy!

For more detail tipsfromatypicalmomblog

Valentine Cookies

Ingredients

INGREDIENTS

1. 1 cup unsalted butter 227g, unsalted, room temp
2. 1 cup granulated sugar 234g
3. 2 eggs
4. 4 cups all-purpose flour 500g, sifted
5. 3/4 cup cornstarch 80g, sifted
6. 3/4 teaspoon kosher salt 4g
7. 1 tablespoon vanilla extract 15mL
8. 1/4 cup pink sanding sugar 50g
9. few drops pink food coloring

Instructions

1. It's easiest to make two separate batches of cookie dough; one uncolored and one pink just use half the ingredients for each batch. You can however make a big batch of dry and a big batch of wet ingredients then divide in half using a scale, color one and mix.
2. In these instructions we will be making two batches starting with the uncolored batch.
3. Sift 2 cups flour, 40g cornstarch, and about 1/3 tsp salt into a large bowl then whisk to incorporate.
4. In a stand mixer fitted with a paddle attachment cream 1/2 cup room temperature butter, and 1/2 cup sugar together.
5. Mix in 1 1/2 tsp vanilla extract, then one egg to the sugar/butter mixture.
6. Add 1 egg to each sugar/butter mixture.
7. On low, mix in dry mixture until almost combined. Scrape the bowl down then mix once more until just combined.
8. Roll out to a 1/4 inch thickness then transfer onto a baking sheet and place in refrigerator to chill. I like to roll my cookie dough between two layers of plastic for ease of transfer and clean up.
9. Now it's time to make the pink batch. Repeat the above steps but add in a few drops of soft pink food coloring to the butter sugar mixture along with the vanilla.
10. Roll out as before and sprinkle about ¼ cup pink sanding sugar onto the pink batch. Give a gentle roll to press the pink sugar into the dough.
11. Cover with plastic, transfer to a baking sheet and chill for at least 20 minutes to firm up.
12. Once the dough has chilled use a ruler and a sharp knife to cut ½ inch strips of dough. Return to fridge while you work on the next batch.
13. Layer pink and white stripes so that they are touching.
14. Cover dough with a sheet of plastic wrap or parchment paper then roll to create a seal. Transfer to the fridge to chill on last time.
15. Preheat to 375 degrees F.
16. Cut cookies with a heart shaped cutter.
17. Carefully lace cookies on a baking sheet lined with parchment paper or a silicone baking sheet.
18. Bake for about 12 minutes then allow to cool before enjoying.

For more detail preppykitchen

RED VELVET OREO TRUFFLES

Red Velvet Oreo Truffles Ingredients

1. 20-24 Oreo Red Velvet Sandwich Cookies (12.2-Ounce Package)
2. 12oz Bag of White Chocolate Melts or White Chocolate Chips – I used Wilton Bright White Candy Melts
3. Assorted Valentine Sprinkles – I Used Wilton Sweetheart Valentine Sprinkles Mix
4. Wilton Red Candy Melts – optional
5. 8 oz brick of cream cheese – softened

HOW TO MAKE RED VELVET OREO TRUFFLES

1. First, line a large baking pan with wax or parchment paper and set aside. Open the brick of cream cheese and place in a large mixing bowl to soften at room temperature for 30 minutes.
2. Pulse the red velvet Oreo cookies (the whole cookie) into crumbs in a food processor and add to the cream cheese. Mix well with a rubber spatula until well incorporated. Cover and chill for 30 minutes for easier handling.
3. Next, roll the Oreo mixture into 1 inch balls and place on the lined baking sheet. Chill for an additional 15 minutes.
4. Meanwhile, in a double boiler pan, melt the white chocolate melts under low/medium heat. Stir occasionally until melted and smooth. Pour into a shallow bowl for easier dipping.
5. Now, dip an Oreo ball into the melted chocolate and place back on the lined baking sheet. Immediately cover it with sprinkles.
6. The chocolate will harden rather quickly because the Oreo balls have been chilled so be sure to sprinkle right away or you may have to dip the balls again in the chocolate. Repeat that step until all of the truffles have been coated with chocolate and sprinkled.
7. (Optional – you could also drizzle some melted red chocolate melts on top of the truffles if you wanted to add more color)

For more detail momontheside

Cupid Chow Recipe

Materials

1. 1/2 cup creamy peanut butter
2. 1/4 cup butter
3. 1 cup milk chocolate chips
4. 1 tsp vanilla
5. 9 cups Chex cereal
6. 2 cups powdered sugar
7. 1 cup M&Ms
8. sprinkles of your choice

Instructions

1. Combine peanut butter, butter, and chocolate chips in a microwavable bowl.
2. Microwave for 1 minute, then stir until melted and creamy. Add vanilla and stir. In a large bowl with a cover, pour chocolate mixture over cereal.
3. Cover and shake until cereal is evenly coated. Sprinkle powdered sugar over cereal. Cover and shake until evenly coated. Add M&Ms and sprinkles of your choice.

For more detail craftymorning

Red Velvet Cheesecake Cupcakes

Ingredients

Red Velvet Layer:

1. ¾ cup all-purpose flour
2. 1 ½ Tablespoons unsweetened cocoa powder
3. ½ teaspoon baking soda
4. ¼ teaspoon salt
5. 5 Tablespoons unsalted butter-softened
6. ½ cup sugar
7. 1 egg yolk
8. 1 Tablespoon milk
9. 1 teaspoon vanilla extract
10. red food coloring

Cheesecake Layer:

1. 12 oz. cream cheese-softened
2. 2 Tablespoons sour cream
3. 5 Tablespoons sugar
4. 1 egg white
5. 1 ½ teaspoon vanilla extract

For garnish:

1. 1 ½–2 cups whipped cream
2. heart shaped sprinkles

Instructions

1. Preheat oven to 350 F. Line cupcake pan with cupcake liners and set aside.
2. To make the red velvet layer, stir together flour, cocoa powder, baking soda, and salt together, then set aside.
3. In a large bowl beat the butter on high speed, until creamy. On medium speed beat in the sugar until combined. Then, beat in egg yolk, milk, and vanilla extract. Mix in food coloring.
4. Add dry ingredients into the wet ingredients and mix in on low speed. Add more food coloring if needed.
5. Spread 1 Tablespoon of mixture into the bottom of each cupcake liner (The mixture will be very sticky).
6. Bake 6-7 minutes to pre-bake the crust (slightly prebaked crust will rise and sink in the center, and that’s OK).
7. To make the cheesecake layer beat the cream cheese on medium-high until smooth, then add sour cream and sugar and mix until combined. Add the egg white and vanilla and mix on medium speed until combined. Do not overbeat or the cheesecake will crack. Add 2-3 Tablespoon of cheesecake mixture on top of the red velvet, spreading it to completely covers.
8. Bake for about 18-20 more minutes, until cheesecake topping is no longer jiggly when you shake the pan. Tent loosely with aluminum foil to make sure the tops of the cheesecake does brown.
9. Cool for 30 minutes at room temperature, then refrigerate to set for 1-2 hours. Before serving top with heaping Tablespoon of whipped cream and garnish with sprinkles if desired.

For more detail omgchocolatedesserts

17 Desserts for a Romantic Valentines Day Dinner

Deep Dish Red Velvet Cookies for Two

Deep Dish Red Velvet Cookies for Two

End a delicious Valentine’s dinner with the perfect dessert, a small Red Velvet cookie topped with ice cream and chocolate, one for each half of the loving couple.

Chocolate Pillows

Chocolate Pillows

Chocolate wrapped in a crispy deep-fried wonton is a one-of-a-kind end to the Valentine’s meal, and don’t forget the ice cream on the side.

Nutella Cheesecake

Nutella Cheesecake

This no-bake dessert is easy and quick to put together, looks beautiful, and the fresh strawberries and Nutella are a perfect mix.

Chocolate Valentines Day Desserts

Red Wine Chocolate Cake

Red Wine Chocolate Cake

As if a chocolate cake layered with delicious buttercream wasn’t enough, this treat uses chocolate ganache and fresh raspberries to add a bit of beauty to the top, and a lovely chocolate “hello” to greet that special Valentine.

Chocolate Petit Gateau

Chocolate Petit Gateau

This tiny treat is simple to make with only six ingredients, but when served with a scoop of ice cream, becomes the perfect size for a Valentine’s dessert.

Individual Chocolate Souffles

Individual Chocolate Souffles

These sweet treats need only a few ingredients and a bit of time, and look lovely with a heart-shaped dusting of powdered sugar for a special sweetie.

Strawberry Valentines Day Desserts

Chocolate Covered Strawberry Cakes

Chocolate Covered Strawberry Cakes

This lovely dessert is topped with a fresh strawberry dipped in chocolate, and to add a little more romance to a Valentine’s Day dessert, it is the perfect mini size for two.

Chocolate Covered Strawberry Hearts

Chocolate Covered Strawberry Hearts

Rather than using strawberries for a garnish, cut them in half and place them side by side, and then cover with chocolate for some homemade Valentine’s hearts.

Strawberry Rose Bouquet

Strawberry Rose Bouquet

This strawberry bouquet is not only beautiful, but is quite easy to make, with only a few cuts into the berries, and some wooden skewers for stems.

Valentines Day Trifles and Mousse

Chocolate Raspberry Pots de Creme

Chocolate Raspberry Pots De Creme

This dessert is the perfect mixture of chocolate and raspberries, and the Ghirardelli Valentine’s Day Impressions chocolates are a sweet new twist on conversation hearts.

Raspberry Mousse

Raspberry Mousse

This velvety treat is light and sweet, topped with chocolate drizzle and raspberries, and best of all, it is so easy to make.

Strawberry Explosion Cheesecake Trifle

Strawberry Explosion Cheesecake Trifle

Though made with white cake and strawberries, the beauty of this trifle is that it can be personalized with whatever fruit or cake flavor that is preferred by the celebrating couple.

Easy Valentines Day Desserts

20-Minute Raspberry Panna Cotta

20-Minute Raspberry Panna Cotta

These pretty mint and vanilla treats take very little time to make, though will take only a fraction of that time to eat.

Easy White Chocolate Mousse Raspberry Cups

Easy White Chocolate Mousse Raspberry Cups

When served in a store-bought chocolate cup, and topped with a fresh raspberry, this tiny treat requires only four items to make, but looks like it’s been made by a professional.

Easy 6-Ingredient Valentines Pudding Desserts for Two

Easy 6-Ingredient Valentines Pudding Desserts for Two

Only a few ingredients layered together and served in a martini glass make for a beautiful dessert that is delicious, yet low in calories, perfect for those who prefer a healthier dessert.

Other Romantic Desserts

Cherries Dipped in White Chocolate

Cherries Dipped in White Chocolate

Bring cherries out of Christmas for a whole new look for Valentine’s Day, coated with white chocolate and decorated with sugar pearls, an easy to make treat to share with a loved one.

Red Velvet Cupcakes in a Jar

Red Velvet Cupcakes in a Jar

Spice up the traditional cupcake by layering it with a tasty cream cheese frosting in a pretty jar, and top them with pink and red heart candies for a Valentine’s treat for every member of the family.

With Valentine’s only days away, there may be some out there scrambling for the perfect dessert ideas for those that they love. Any of these 17 desserts will make the perfect treat, whether for a large group, or just an intimate meal for 2.