5 Recipes For Valentine's Day

Servings: 10-12

INGREDIENTS
8 ounces cream cheese, softened

1 pint strawberry ice cream

1 cup graham crackers, crushed

1 cup strawberries (chopped)

7 ounces (2 bars) dark chocolate

Garnish

Graham crackers, crushed

Topping

2 cups cornflakes

1 cup whole shelled pecan halves, coarsely chopped

¼ cup (½ stick) unsalted butter

¼ cup brown sugar

PREPARATION

1. In a large bowl, blend cream cheese with an electric mixer until smooth.

2. Mix in the ice cream and blend well.

3. Add graham cracker crumbs and strawberries and mix into the ice cream.

4. In a parchment-lined 9x9 pan, pour in the ice cream mixture and even out the surface.

5. Freeze for 4-6 hours or until frozen.

6. Lift ice cream out using the parchment, then cut into desired size.

7. In a small bowl, melt the dark chocolate until smooth.

8. Evenly coat each piece with the melted chocolate and immediately sprinkle with graham cracker crumbs.

9. Place back in the freezer for 30 min.

10. Enjoy!

Servings: 10- 12

INGREDIENTS
1 box red velvet cake mix, prepared according to package instructions

16 ounces cream cheese

1 cup powdered sugar

2 teaspoons vanilla extract

2 cups cream cheese frosting

PREPARATION
1. Preheat oven to 375°F/195˚C.

2. In a large bowl, prepare the red velvet cake batter.

3. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.

4. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.

5. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.

Servings: 12

INGREDIENTS
Dozen of regular glazed doughnuts

1 cup of chocolate chips (optional)

Sprinkles (optional)

PREPARATION
1. Slice doughnut in half.

2.Head pan at medium-high and place doughnut glaze-side down.

3.Place pot on top of the doughnut, and put a heavy object on top of the pan to press down. (We used a can of tomatoes.) Let sit for 1 minute.

4.Take off the weighted pot and flip the doughnut. Place weighted pot back on the doughnut for 30 seconds.

5.Turn off heat and remove doughnut onto a dry rack.

6. Optional toppings: Microwave 1 cup of chocolate chips. Stir every 30 seconds until chocolate is smooth. Drizzle on the doughnut chip and add any other toppings.

Servings: 1-2

INGREDIENTS
1 cup of whipping cream

1 tablespoon of espresso powder

2 tablespoons of powdered sugar

Chocolate squares

Melted dark chocolate

Melted white chocolate

Strawberries

Whipped cream

PREPARATION
1. In a large mixing bowl, whip together the heavy cream, espresso powder, and powdered sugar until you have stiff peaks.

2. Refrigerate covered so it can stiffen more before you add it to the chocolate box.

3. Form the chocolate box. Use melted chocolate to ‘glue’ the pieces together, leave the top off. Feel free to decorate the top. Set chocolate.

4. Add the refrigerated whipped coffee cream, top with some whipped cream, add the strawberry and place on the top piece of chocolate

INGREDIENTS
1 pound fresh strawberries

1 cup white chocolate

1 cup milk or dark chocolate

2 tablespoons coconut oil

Crushed peanuts

Chocolate cookie crumbs

PREPARATION
1. Melt 1 tablespoon of coconut oil with 1 cup of chocolate, repeat with white chocolate.

2. Insert toothpick into the top of a strawberry.

3. Coat strawberries entirely in white chocolate.

4. Chill strawberries for about 15 minutes or until hardened.

5. To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white “v” in the center of the strawberry.

6. With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.

7. Chill once more for 15 minutes or until hardened.

8. Enjoy!