Valentines Day Dinner & Desert!

Valentine Recipes!

Indulging on Valentines Day is one of life's guilty pleasures.

Whether you have a sweet tooth or just want to enjoy a delicious meal for the occasion, here you'll find both.

From a rich chocolate cake to a savory steak. In this post, we will explore decadent dishes and desserts that you must absolutely try, savor and serve to your love one(s).

Each dish and dessert is not only fabulous but also offers a unique experience that will leave you craving more.

Treat you and your love ones today and indulge in one (or more) of these delicious creations! Let's start with delicious deserts first!

Chocolate Lava Cake (with a gooey center) - is a classic dessert that never fails to impress. This warm, gooey cake has a molten chocolate center that flows out when you cut into it. The contrast between the warm cake and the cold scoop of vanilla ice cream makes for a delightful combination.

Ingredients:

• 4 oz Dark chocolate

• 4 oz Butter

• 2 Large Eggs

• ½ cup of Sugar

• 2 Tbls Flour

• 1 tsp Vanilla Extract

• ½ tsp Espresso Powder (or instant coffee)

Preparation:

1. Preheat oven to 400°F.

2. In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments.

3. Whisk the eggs and sugar until frothy.

4. In a separate large bowl, whisk the eggs and sugar until pale and fluffy. Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.

5. Generously butter and dust 4 (4 oz) ramekins with cocoa powder or sugar. Divide batter evenly into ramekins and place them on a baking sheet. Bake 10-12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly. Serve with ice cream.

   
   

Why You Should Try It:

The rich, intense flavor of the chocolate combined with the warm, gooey center creates an unforgettable dessert experience.

Mini Molten Chocolate Cakes - Similar to chocolate lava cake, molten chocolate cake is another indulgent dessert that features a gooey chocolate center. It is often served with ice cream or whipped cream.

Ingredients:

• 4oz Dark or Semi-sweet chocolate

• 4 tablespoons Butter

• 2 large Eggs

• 2 tablespoons granulated Sugar

• 1 pinch salt

• 2 tablespoons all-purpose Flour

• butter for greasing pan

• cocoa powder for dusting

Preparation:

1. Preheat oven to 425°F and place baking/cookie sheet in the to heat pan. Generously butter four 6-oz ramekins, making sure to get every corner and crevice. Dust each ramekin with cocoa powder, tapping out any excess. This prevents sticking and adds extra chocolate flavor.

2. Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Let the mixture cool slightly – about 2-3 minutes. You don't want it so hot that it scrambles the eggs.

3. Whisk eggs and sugar in a medium bowl until well combined and slightly pale or until thick.

4. Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.

5. Add salt and flour, whisking just until combined. Don't overmix – you want tender cakes, not tough ones.

6. Pour into greased ramekins about ¾ full. Place ramekins on the hot baking sheet and bake for 12-14 minutes. The edges should be firm and set, but the centers should still jiggle slightly when you shake the ramekin.

7. Remove from oven and let cool for exactly 1 minute – no longer, or that molten center will set! Run a knife around the edges to loosen the cakes from the ramekins. Invert each ramekin onto a serving plate and let sit for 10 seconds before lifting the ramekin off.

   Serve immediately while that center is still perfectly molten! Top with ice cream and/or whipped cream.

   
   

Why You Should Try It:

The rich chocolate flavor and the warm, flowing center make this dessert a true chocolate lover's dream.

Tiramisu - is an Italian dessert that translates to "pick me up." This layered desert features coffee-soaked ladyfingers and a creamy mascarpone mixture to die for and dusted with cocoa powder.

Ingredients:

• 1 - 7oz package of Ladyfingers

• 1 1/2 cups cold of Espresso

• 1 1/2 cups heavy whipping cream

• 8oz container mascarpone cheese, room temperature

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• Cocoa powder for dusting the top

Preparation:

1. Brew strong espresso and let it cool.

2. Add heavy whipping cream to a mixing bowl and beat on medium speed with electric mixers (or a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

3. Dip ladyfingers in the espresso and layer them in a dish.(Don't soak them--just quickly dip them.)

4. Smooth half of the whipped mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth the remaining mascarpone mixture over the top.

5. Dust cocoa powder generously over the top (use a fine mesh strainer to do this). Refrigerate for at least 2-3 hours before serving. Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.

   
   

Why You Should Try It:

The combination of coffee and creamy mascarpone creates a delightful balance of flavors that is both rich and refreshing.

No Bake Cheesecake - cheesecake is a versatile dessert that can be made in various flavors. The creamy texture and rich flavor make it a favorite among dessert lovers. (When your in a hurry you can use a tub of Philadelphia No Bake Cheesecake Filling.)

Ingredients:

Graham Cracker Crust:

• 2 cups graham cracker crumbs (I use Honey Maid.)

• 1/3 cup granulated sugar

• 1/2 cup butter, melted

Cheesecake:

• 3 - 8 oz packages cream cheese, room temperature

• 1 1/3 cups powdered sugar

• 2 teaspoons vanilla extract

• 1/2 cup sour cream

• 1 cup heavy cream, cold

Preparation:

Graham Cracker Crust:

1. In a large ziploc bag, add 2 packages of the graham crackers and lay flat. Then lightly pound the bag with a rolling pen, meat mallet or your fist to crumble.) Mix all the the crust ingredients together in your pie pan. (You can also mix in a bowl and the line the bottom and sides of your pie pan with parchment paper.) Then press firmly to form the crust. Refrigerate or freeze while you make the cheesecake filling.

Cheesecake:

1. Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.

2. Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.

3. Pour and spread cheesecake mixture evenly into the crust. Cover and refrigerate at least an hour. (You can make this a day or 2 days in advance.)

   
   

Why You Should Try It:

Cheesecake offers a creamy, rich texture that pairs perfectly with chocolate drizzle.

Crème Brûlée - is a French (known in Spain as Crema Catalana) dessert that features a rich custard base, topped with a layer of hardened caramelized browned sugar that cracks when you tap it with a spoon. The contrast between the creamy custard and the crunchy topping is what makes this dessert truly special. It's the ultimate decadent dessert to treat yourself or to serve when entertaining!

Ingredients:

• 3 cups heavy cream (use whole milk in a pinch)

• 1 cinnamon stick

• 1 Vanilla bean

• pinch of Salt

• 6 large egg yolks

• 3 Tablespoons and ¾ teaspoon cornstarch

• ¾ cup Sugar & 6 Tablespoons of granulated sugar for dusting at the end

Preparation:

1. Simmering Milk: In a saucepan, add milk, salt, and vanilla bean. Bring it to a gentle boil and remove from heat and set aside on a cool stove top burner.

2. Temper the eggs: Whisk egg yolks, sugar and cornstarch until pale. To temper the eggs, slowly add some spoonful's of the milk cream mixture to the egg mixture, whisking constantly. Do about 3 large spoonful's.

3. Remove vanilla bean pod (if using) and cinnamon stick from milk and stir in the tempered egg yolk mixture slowly into the rest of the milk cream mixture, whisk to combine. Continue to cook over medium-low heat, stirring constantly for about 7-10 minutes until thick enough to coat the back of a spoon (swipe a finger across the back of the spoon – it should leave a straight line).

4. Pour or ladle mixture into ramekins (or pie pan) and cover and chill in the refrigerator for 4 hours, or up to 3 days.

5. Right before serving: Top of each ramekins with one tablespoon of sugar. Use a lighter torch or kitchen torch to carefully caramelize the sugar before serving.

   
   

Why You Should Try It:

The satisfying crack of the caramelized sugar topping is a delightful prelude to the creamy custard beneath.

Easy Homemade Red Velvet Cake is a rich, moist cake with a hint of cocoa and a striking red color. It is often paired with cream cheese frosting, BUT this recipe uses the *original frosting recipe for velvet cake, making it a favorite for celebrations.

Ingredients:

For the Cake - You can use a box Velvet cake to save time or make homemade:

• Nonstick baking spray

• 2 1/2 cups cake flour (Pillsbury Softasilk)

• 1 tsp. salt

• 1 cup buttermilk

• 1 tsp. vanilla extract

• 1 tsp. baking soda

• 2 whole eggs

• 1 1/2 tsp. vinegar

• 1 1/2 tsp. cocoa powder

• 1 1/2 oz. red food coloring

• 1 cup shortening

• 1 3/4 cups granulated sugar

For the *Frosting - You can use a can of premade frosting to save time or make homemade:

• 5 Tbsp. all-purpose flour

• 1 cup whole milk

• 1 tsp. vanilla extract

• 2 sticks unsalted butter

• 1 cup granulated sugar

Topping

• 2 cups raspberries

Preparation:

For the Cake:

1. Preheat the oven to 350ºF. Spray a18x12 sheet cake pan (or a slightly smaller jelly roll pan) with nonstick cooking spray. Be sure to get the corners good.

2. In a small bowl, sift together cake flour and salt. Set aside.

3. In a separate small bowl, stir together buttermilk, vanilla, baking soda and eggs. Add vinegar and stir. Set aside.

4. In another separate small bowl, mix together the cocoa and red food coloring. Set aside.

5. In a medium bowl cream together shortening and sugar until fluffy.

6. Alternate adding flour mixture and buttermilk/egg mixture until all combined. Then add red coloring mixture and beat well until combined.

7. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.

8. Remove the pan from the oven and let cake to cool in the pan for at least 20 minutes.

For the *Frosting/Icing:

1. Combine flour and milk in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add vanilla once cooled.

2. In a medium bowl (if using a stand mixer use the paddle attachment) cream butter and sugar until light and fluffy. Add the cooled milk mixture and beat well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy, similar to whipped cream.

Frosting/Icing Options:

• In the pan: Once cake has cooled completely, Ice the cake in the pan and top each piece with a raspberry.

• Out of the pan: After cake has cooled in the pan for 20 minutes, place a large cutting board or serving plate on top of the cake pan, then invert the board/plate and cake, allowing it to turn out onto the board/plate upside down. Let the cake cool completely before icing and top each piece with a raspberry.

*Instead of using a cream cheese frosting recipe that most of us think is standard for red velvet cake, this frosting recipe came from Tasty Kitchen member Missy Dew: "That’s the Best Frosting I’ve Ever Had". It's so good, and such a great alternative to cream cheese frosting, which can be a little too rich. Apparently, this is actually the original frosting recipe for red velvet cake, before cream cheese frosting took over the scene. Homemade Cake recipe came from Ree Drummond.

Why You Should Try It:

The unique flavor and stunning appearance of red velvet cake makes it a showstopper! You're going to Love this!

Surf and Turf / Steak-n-Lobster - Fancy, restaurant surf and turf is super easy to make with fresh lobster tail and tender rib-eye steaks with a delicious garlic butter sauce. This is one of my favorite Valentine's Day dinners. And besides your husband (or dad) doesn't need another tie. What he'd Love is an epic surf and turf dinner tonight. It's super quick and easy in about 20-30 minutes. And you can complete the meal with a side of creamy mashed potatoes and roasted vegetables.

Ingredients:

Steak & Lobster:

• fresh or frozen (1 to 1.5 lbs ea) wild-caught lobster tails - 1 large or 2 small per person (if using frozen, thaw them overnight in the fridge – do not microwave)

  • garlic butter for the lobster dipping - 2 tablespoons melted butter, lemon juice, parsley, and 1 teaspoon garlic

• 1 rib eye steak per person

  • garlic butter for the steak - soft butter & Lawry's garlic salt - mix and refrigerate

• garlic salt (Lawry's is the best) and pepper - to season the steak.

• olive oil - for grilling

Preparation:

1. Make garlic butter for lobster: In a small bowl, combine melted butter, lemon juice, parsley, and minced garlic. Stir well and brush a generous amount on the lobster meat.

2. Make garlic butter for steak: In a small bowl, combine softened butter & Lawry's garlic salt. Refrigerate until steaks are done, then poke steaks with a fork and place a bit of butter on each steak to melt into the steak.

3. Prepare the steaks. Bring steaks out of the fridge 20-30 minutes prior to grilling,(to bring them to room temperature.) Pat the steaks dry and season with garlic salt and pepper.

4. Prep the lobster:

   1. Cut the shell with a pair of kitchen shears, but go no further than the tail fin.

   2. Butterfly the meat with a large knife - insert a large kitchen knife into the same path as the shell cut line, then  split the meat, being careful not to slice all the way through the lobster.

   

   3. Open the lobster like a book. The remaining soft membrane will keep the sections intact while exposing the meat. Baste with garlic butter.

   YOU CAN*GRILL THE STEAKS & LOBSTERS AT THE SAME TIME!

5. Bake basted lobster in the oven at 425°F for10 minutes (or broil on high for 4-5 minutes) until the lobster is firm and opaque and its internal temperature reaches 135-140°F.

   • Optional: *Grill basted lobster on medium heat flesh side down first for 5 minutes, then flip. Baste again and cook another 4-5min shell side down.

6. *Grill the steaks. Brush olive oil over a grill on medium high heat for 3-4 minutes. Place steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create crisscross X grill marks and cook for another minute. Add remaining butter and minced garlic and baste the steaks by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. For medium rare, cook until internal temperature reaches 135°F. For medium done, cook until 140°F. Let rest for 5 minutes.

7. Serve. Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.

Why You Should Try It:

The combination of the buttery meats makes for a visually stunning seafood extravaganza on your dinner plate!

Garlic Mashed Potatoes are a perfect side dish for any meal. Preparing dinner, especially for a holiday, can be super stressful, thankfully mashed potatoes aren't. creamy (or chunky) mashed potatoes are very easy and simple to make with this recipe.

Ingredients:

• 3 lbs. Idaho or Yukon gold (russet will work in a pinch) potatoes (4-5 large potatoes), peeled and cut into 1 inch pieces

• 2 cloves garlic

• 3/4 cup butter, cut into 1-inch pieces

• 1/4 cup (or 2 ounces) cream cheese

• 3/4 cup half and half cream

• 1 teaspoon Lawry's garlic salt

• 1/4 teaspoon ground black pepper

• fresh parsley, finely chopped (optional, for garnish)

Preparation:

1. Place potatoes and garlic in a large pot, add water until potatoes are covered about an inch. Salt with Lawry's garlic salt. Cook over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.

   • Super easy microwave cheat: Place each potato in a sandwich zip lock bag. Close bag to leave an opening about an inch, to allow heat to escape. Microwave for 3 minutes (You may hear potatoes squeal). Check for doneness by using a dish towel to smash them. If they're not done then repeat for 1 minute intervals until done. Place in a pot on stovetop on low heat and mix with a fork and continue with step 3.

2. Drain and place back in the pot over warm or low heat. Use a potato masher or fork to mash the potatoes until chunky.

3. Add garlic salt, butter and cream cheese and use an electric hand mixer (or mix by hand with large fork or wooden spoon) to mix until they are melted and incorporated into the potatoes.

4. Slowly pour in cream and continue to mix.

5. Remove from heat and transfer to a serving dish, garnish with parsley, butter and serve warm.

Why You Should Try It:

The silky texture and delicate flavor makes it a sophisticated yet simple side dish option.

Grilled, Air Fry or Roasted Veggies: asparagus, baby carrots, green and red peppers, zucchini, corn wheels, use any of your favorite veggies.

Chop baby carrots in half long ways, corn into 1 inch wheels and peppers into strips. In a medium bowl add veggies and drizzle with olive oil and toss them together.

AirFryer: place veggies or veggie foil packet into the air fryer and season with Lawry's garlic salt. (place a piece of foil over veggies if not using packet) Cook on 375-400°F for 5-6 minutes. Toss with tongs and no foil for another 5-6 mins. Repeat until *done. (Use foil as needed to prevent burning until *done)

Grilled: place them on a sheet of foil, salt with Lawry's garlic salt and wrap it up like a packet. Grill with steak & lobster until *done. You can also place them on the grill or Kabob them.

Oven Roasted: Preheat oven to 375°F. Place veggies on a sheet of foil on a cookie sheet and drizzle with olive oil, salt with Lawry's garlic salt or Italian seasoning. Toss to combine. Arrange in a single layer and place baking sheet into the preheated oven. *Bake for 30-40 minutes until tender.

*Note: you may need to increase cooking time if using large carrot pieces.

Final Thoughts

Dinner "in" is a wonderful way to celebrate life's precious moments, big or small. From the rich flavors of chocolate lava cake to the savoryness of surf-n-turf, there’s a taste for every palate. Whether you choose to make these treats at home or seek them out at your favorite place, each of these decadent dishes promises to deliver a delightful experience. ENJOY!