Valentine’s Day Dessert: 5 Fabulous Options
Food and holidays are intrinsically tied together in my mind. And none more so than Valentine’s Day dessert.
Italian and pasta may be the “food” of love, but the “dessert” of love is chocolate in all it’s iterations.
Now, I know that there are some of you who don’t like chocolate. Horror of horrors! I really do not understand this phenomenon, however, I am nothing if not realistic. So, all Valentine’s Day dessert options cannot be chocolate based.
Shall we settle for four out of five?
Also, if chocolate is the iconic Valentine’s Day dessert, peanut butter and chocolate combined is the holy grail of Valentine’s Day dessert. Thus, I’ve included my two favorite chocolate peanut butter dessert recipes.
Finally, if you need a gluten-free Valentine’s Day dessert, flan has you covered. Yum! Flan is my hands-down favorite non-chocolate dessert. It’s simple, delicious, and has gorgeous presentation value.
Black & White Bread Pudding
- 1 (12 oz) loaf French bread, cubed and toasted
- 1 (11.5 oz) package semi-sweet chocolate chunks
- 3 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 6 ounces (a scant cup) white chocolate baking chips
- 4 large eggs, lightly beaten
- 1 Tbsp vanilla or the seeds from 1 vanilla bean
-Preheat the oven to 350 degrees. Cube bread, and place in a greased 9×13″ pan. Toast for 8-10 minutes.
-Sprinkle chocolate chunks over toasted bread cubes.
-Cook milk, cream, and sugar in a large saucepan over medium heat, stirring often, about 6 minutes or just until bubbles appear. Do not boil. Remove from heat. Whisk in the white chocolate until melted.
-In a bowl, lightly beat the eggs, then, while whisking, slowly pour in about 1/4 of the custard mix. Pour the eggs into the remaining hot custard, stirring constantly until well combined. Add the vanilla. Pour over the bread cubes and let soak for 10 minutes.
-Bake at 350 degrees for 45 minutes, or until set. Serve warm with White Chocolate Bourbon Sauce.
White Chocolate Bourbon Sauce
- 3/4 cup heavy cream
- 6 ounces (scant cup) white chocolate baking chips
- 1 Tbsp butter
- 1/8 tsp salt
- 2 Tbsp bourbon
-Cook the cream in a saucepan over medium heat, stirring often, 2 minutes or just until bubbles appear. Remove from heat. Whisk in the chocolate, butter, and salt until the chocolate melts. Whisk in the bourbon.
- 1 cup white sugar
- 4 eggs, separated
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup plus 2 Tbsp of milk
- fresh fruit for garnish
-Preheat the oven to 350 degrees.
-Boil a kettle of water or 6-8 cups.
-Melt the sugar in a heavy saucepan over low heat stirring constantly, until it becomes a golden brown syrup. (about 10 minutes). Immediately pour it into a round 2 quart baking dish, swirling so that the syrup coats the bottom and about 1″ up the sides. Set aside to cool.
-Place the egg yolks in a blender, and blend on high for 5 minutes. Then add the sweetened condensed milk, milk and egg whites, and blend until combined. Pour egg mixture into the baking dish, and cover with foil.
-Line a roasting pan with a damp towel, and place the flan into the roasting pan. Place the roasting pan in the oven and pour the boiling water to reach halfway up the sides of the baking dish.
-Bake in the preheated oven for 50-60 minutes, until a knife inserted one inch from the edge comes out clean.
-Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours. Run a sharp knife around the edge, and invert on a plate.
-Optional but beautiful…Serve with fresh fruit (kiwi, mango, strawberries, raspberries) and whipping cream.
For another simple gluten-free recipe, check out this 6 Ingredient Panna Cotta.
Reese’s Cheesecake Brownies
- 1 (9×13″) fudge brownie mix (and anything it calls for)
- 1 (8 oz) package cream cheese
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 (12 oz) package of Reese’s Pieces
- 1 cup chocolate chips
- 12 large Reese’s Peanut Butter Cups, chopped
-Preheat the oven to 350 degrees. Grease a 9×13″ pan.
-Prepare the brownie batter according to package directions and pour into the greased pan. Set aside.
-In a large bowl, beat together the cream cheese and peanut butter until smooth. Stir in the sweetened condensed milk, and beat until smooth. Stir in the Reese’s Pieces. Spoon cheesecake over batter evenly.
-Bake at 350 degrees for 40 minutes or until the cheesecake layer is set and the sides are golden.
-Cool on a wire rack for 30 minutes, and then refrigerate for 30 minutes.
-In a small saucepan over low heat, combine the whipping cream and chocolate chips. Stir and heat just until the chocolate is melted and the ganache is smooth. Pour and spread evenly over the top of the brownies.
-Chop the 12 peanut butter cups, and sprinkle over the top of the brownies. Store covered in the refrigerator.
Perfect Peanut Butter Pie
- 1 sleeve of Chocolate graham cracker crumbs, crushed
- 6 Tbsp of butter, melted
- 1 Tbsp sugar
- 1 (8 oz) brick cream cheese, softened
- a scant cup of creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup (4 oz) milk
- 1 (8 oz) container whipped topping
- 1/2 cup chocolate chips or 1 (room temperature) chocolate bar
-First,, mix together the graham cracker crumbs, butter and sugar, press into a pie plate, and bake at 350 degrees for 8 minutes. Cool thoroughly.
-Mix the cream cheese, peanut butter and sugar together until smooth. Add the milk, and beat until there are no lumps! Fold in the whipped topping with a spatula. Pour all in to the prepared crust.
-Use room temperature chocolate bar to make curls with a vegetable peeler, and generously sprinkle on top. OR…Melt 1/2 cup chocolate chips with 1 tsp of shortening. Drizzle on top of the pie in a grid pattern. Then pull a toothpick diagonally through the lines. Very dressy effect for little effort.
-Freeze for several hours. Most importantly, remove from freezer 10-15 minutes before serving for ease in cutting.
Toffee Cheesecake Bars
For the bottom layer:
- 1 box yellow cake mix
- 1 large egg
- 1 stick butter, melted
For the top layer:
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla
- 3-3/4 cups powdered sugar
- 1 stick butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup Heath bar pieces
-Preheat oven to 350 and lightly spray a 9×13” pan. Set aside.
-In a mixing bowl, combine the cake mix, 1 egg, and 1 stick melted butter. Mix until well combined and press into bottom of prepared pan.
-In the same bowl, beat the cream cheese until smooth. Beat in the eggs and vanilla. Take the time to beat it until there are no lumps and it is fluffy. Add the powdered sugar, beating to make sure it’s well combined. Slowly drizzle in the melted butter. Fold in the chocolate chips and Heath bar pieces.
-Pour over the cake base and spread evenly. The bake for 40-50 minutes or until the middle is gooey but not liquid. Remove from oven and let cool completely before cutting into bars.
Valentine’s Day Dessert
Did you know that two delicious dessert recipes are included in each Classic Comfort and Variety menu? So, gift your Valentine the gift that keeps on giving-a She Plans Dinner subscription!
Happy Valentine’s Day!chocolate , dessert , holidays