Favorite Valentine Finds: Valentine’s Day Recipes and Crafts

Since Valentine’s Day is next week, I thought I would share a few of my favorite finds (and splurge recipes) from around blogosphere. What are some of your favorites? I will start with my Cookie Dough Truffles (above).

   

Sweet Sugar Cookie Bracelets from Food Plus Words 

 

Chocolate Malt Cake from Dessert First

Valentine Fruit Kabob Dessert from Best Friends for Frosting

Valentine’s Day Trail Mix from Ingredients, Inc.

How To Pipe Lace on Cookies    

The Best Peanut Butter Cookies from Created by Diane

Valentine Printable Treat Bag Toppers from Love from the Oven

Homemade Valentine Cards from Thirty Handmade Days

Valentine’s Day Heart Topiary from Tiny Prints

Any Occasion Chocolate Cupcakes

This is not one of my typical “lightened-up” recipes, but I had to share these Any Occasion Chocolate Cupcakes with you. My daughter, Leigh, made this recipe for me the night I arrived home from being in Italy for a week. I was so excited to come home to my family and true comfort food. These are so spectacular. You don’t even need to make homemade icing. I wanted to post the recipe for Father’s Day, but I was traveling again this past week. I realized that this recipe is perfect for so many occasions: Father’s Day, birthdays, parties, showers or just because. I thought they would be a great way to start off the week so enjoy.

Southern Thanksgiving Dessert-Pralines and Praline Bundt Cake

img_04271

img_0430

img_0426

I was working in New Orleans last week, and one of my closest food friends took me into a fabulous classic New Orleans candy shop where they were making Pralines, Fudge and other homemade confections. It’s “Southern Candy Makers“, and next time you head to New Orleans, put this stop on the top of your list. It inspired me to try a new recipe with pralines for Thanksgiving. It’s really simple to prepare and my kids loved it for breakfast, a snack, dessert and especially for Thanksgiving.

img_04912

Praline Bundt Cake

Prep: 25 minutes

Cook: 1 hour

Cool: 1 hour

Yield: 12 servings

Ingredients

1  cup  chopped pecans

1  cup  butter, softened

1  (8-oz.) package cream cheese, softened

1  (16-oz.) package dark brown sugar

4  large eggs

2 1/2  cups  all-purpose flour

1  teaspoon  baking powder

1/2  teaspoon  baking soda

1/4  teaspoon  salt

1  (8-oz.) container sour cream

2  teaspoons  vanilla extract

Praline Icing

Preparation

1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

3. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

4. Bake at 325° for 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.

5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.

Praline Icing

Ingredients

1  cup  firmly packed light brown sugar

1/2  cup  butter

1/4  cup  milk

1  cup  powdered sugar, sifted

1  teaspoon  vanilla extract

Preparation

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Southern Candy Makers has two locations on Decatur Street. See http://southerncandymakers.com

Recipe adapted from Southern Living Magazine see http://southernliving.com

Easy Chocolate Lava Cakes for Thanksgiving, Christmas or New Years

img_0568

I have always wanted to learn how to make Chocolate Lava (molten) Cakes, as it is one of my favorite desserts. I have been searching for a way to prepare these without a lot of effort, and I finally hit the jackpot with this recipe. These are simple to prepare, and you can even make the chocolate mixture at least 12 hours ahead of time. Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Try them on Thanksgiving, Christmas, New Years or just for a weeknight or weekend surprise. Serve with vanilla ice cream, whipped cream or just with confectioners sugar.

 

Easy Chocolate Lava Cakes

Dark chocolate may be substituted for semisweet in this recipe.

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients

4 ounces semisweet baking chocolate (I used Ghirardelli)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation

1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. MIcrowave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.