BHG Delish Dish

Stirring Up Ideas In The Kitchen

Valentine’s Day Dessert

Hi friends! It’s Heather from Sprinkle Bakes and I’m back with another chocolate recipe just in time for Valentine’s Day! These Grand Marnier Truffles could not be easier to make, so even if you’re short on time you can still have a luscious homemade treat to give to your sweetheart. All you need to do is print this recipe and grab your best bars of dark chocolate.

Dark Chocolate Grand Marnier Truffles

The original truffle recipe calls for raspberry liqueur, but we’re giving it a citrusy makeover. The orange flavor of Grand Marnier lends a cheerful brightness to dark chocolate. It’s one of my favorite flavor combinations, and it’s a good pick-me-up on grey winter days.

Dark Chocolate Grand Marnier Truffles

A whole 8 ounces of dark chocolate is combined with a little heavy cream in a saucepan and then melted together on the stove top. After the mixture cools, a shot of orange liqueur is stirred in (the fragrance will be heavenly!). The chocolate is then whipped with an electric mixer to give it just a little more volume.

Dark Chocolate Grand Marnier Truffles

I transferred the whipped ganache to a piping bag fitted with a star tip, but if you don’t have piping equipment the ganache can be chilled and rolled into balls. Either way, a generous dusting of pure cocoa powder is in order! It gives the truffles an extra layer of chocolate flavor, and keeps them from melting in your hands when you pick them up for a bite.

Dark Chocolate Grand Marnier Truffles

Candied orange zest makes a tasty topping for these truffles. It’s an optional step, but really makes a pretty presentation. This is one of the easiest truffle recipes I’ve ever made, and I hope you’ll give it a try! Again, you can find the recipe here.


Instead of going out to eat this Valentine’s Day, switch things up by staying in for a romantic dinner for two. I promise that after you take one look at this menu, cozying up by the fire and enjoying a glass (or two) of red wine is just the special occasion you’ve been waiting for.

Since Valentine’s Day only comes once a year, why not go all out on the meal? Half Baked Harvest‘s Surf and Turf: Steak and Lobster dinner follows this advice to a ‘T’. Paired with a spicy roasted garlic chimichurri butter, this recipe will have you reaching for seconds in no time.

Recommended Wine Pairing: Pinot Noir or a full-bodied Chardonnay. For more information about food and wine pairing refer to Better Homes and Gardens wine guide.


Keep to the classics! I can’t think of a more time-honored combination than steak and mashed potatoes. Creme de la Crumb‘s Slow Cooker Buttery Garlic Herb Mashed Potatoes gives regular potatoes a run for their money.


Get in your daily greens with this Lemon Parmesan Asparagus recipe by Damn Delicious. Lemon, Parmesan, olive oil, and sauteed asparagus, what’s not to love?


It isn’t Valentine’s Day without dessert! Thomas Keller’s Chocolate Souffle (courtesy of Seasons and Suppers) is the chocolate treat you’ve been dreaming of.


I hope your Valentine’s Day is filled with lots of love, a bouquet of roses, and a box chocolates!


Hello Delish Dish readers! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be putting a new spin on some tried-and-true BHG chocolate recipes. I’m just so excited to share these Chocolate Bourbon Petits Fours with you! They are deeply chocolaty and have a boozy kick. To get started, you’ll need to grab the recipe for Chocolate-Rum Petits Fours.

Bourbon Chocolate Petits Fours

First, you’ll need to whip up the cakes. There’s only one small tweak in the batter recipe: swap the rum for bourbon whisky (mmm!). I baked these cakes in a bite-size bundt pan, but a mini cupcake pan also works well. After the cakes are baked and cooled, they get covered in rich chocolate ganache. I highly recommend using the best quality bar chocolate you can find – it makes all the difference!

Chocolate Bourbon Petits Fours

If you’ve ever made chocolate ganache, then you already know how easy it is. It’s simply chocolate and cream heated and stirred together. In this version, you’ll make the ganache as directed and then add a tablespoon of bourbon to the mix. The easiest way to cover these cakes is to place them on a cooling rack, and then place the cooling rack in a large baking sheet. Spoon the ganache over the cakes so that they are completely enrobed in chocolate. The excess chocolate will end up on the baking sheet, which can be poured into a bowl and used to cover more cakes.

Chocolate Bourbon Petits Fours

I gave each of these cakes a small pinch of alder smoked salt on top. The smoky flavor of the salt really punctuates the bourbon flavor in the cakes (and makes them irresistible!). You can find smoked salts at kitchen specialty stores and online.

Again, you can find the printable recipe here. Enjoy!

If you’ve made any New Year’s resolutions to trim down and eat healthier, I’ve got you covered, because I’m jumping ahead to some holiday gift giving for Valentine’s Day with candy cluster recipe.

I know, it’s early and I may be slightly a head of schedule, but that’s one of things I’m determined to improve upon this year: procrastination, so let’s do this Valentine’s Day gift-giving treat.

This recipe is highly adaptable, so mix and match any dried fruits and nuts to your preference. To dress things up, get creative and finish with different chocolates, sprinkles or disco dust. And the best thing about this, aside from being a gift just about anyone would love to receive—it’s a no-bake, no-fuss and four-ingredient recipe—yay! And an even bigger yay to this being a ten-minute recipe.

Click here for the recipe to get started.

To make the recipe as seen here:

(1) Replace the almond ratio with pistachios (2) Replace the dried cherries with dried strawberries (sourced from here) (3) Add a 1/2 cup of mini marshmallows (4) Replace the milk chocolate with white chocolate (5) Optional: drizzle top with milk chocolate.

To form as a bark rather than clusters:

(1) Pour mixture on to wax paper lined bake sheet, then using an offset spatula spread to an even finish. Refrigerate to set then cut to desired size.

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