Awww love is definitely in the air. Can you feel it? If you can’t, then these Red Velvet Raspberry Cupcakes are sure to get you in the loving mood.
Red velvet is the quintessential flavor for Valentine’s Day. The perfectly red color is cupid’s favorite, and its dash of chocolate is a sweetheart’s dream. I knew a month ago that I definitely wanted to make red velvet cupcakes for the holiday but with a fun twist. BHG, of course, provided the perfect recipe. Finding these Red Velvet Raspberry Cupcakes in their recipe collection was a dream come true.
I didn’t plan on making one single change to this recipe because I adored it as is. The only thing I did was add a pinch of red food coloring to the frosting to create a fun pink color perfect for Valentine’s Day.
These are simply darling. The cupcakes are perfectly moist with the whisper of chocolate flavor I love in red velvet. And the cream cheese frosting is fantastically fluffy with a hint of raspberry flavor which takes it over the top. I used a fun piping tip for the frosting to dress these up for the sweethearts in my life. Then each cupcake got its personal cherry (really raspberry) on top.
The results were just what I wanted for the holiday. Make these for the ones you want to feel loved on Valentine’s Day, and they will feel exactly that.
Happy (almost) Valentine’s Day, Delish Dish! The part I love best about Valentine’s Day is that it isn’t just a holiday for you and your honey. You can celebrate Valentine’s Day with all the loved ones in your life! And what better way to celebrate than with gorgeous love-themed recipes which I am more than happy to share!
Hope you found some V-Day inspiration to share with your special someone(s)!
Delish Dish | Tags:
blogger recipes, blogs, Brunch, cheesecake, cinnamon rolls, Desserts, donuts, drinks, friday finds, mocktails, nonalcoholic drinks, Red Velvet, Sweets, Valentine's Day
Surprise your special someone this Valentine’s Day with quick and easy Bittersweet Chocolate Bark with Pretzels.
While I’m all for the convenience of store-bought candy, it’s hard to avoid going the DIY route when it’s as easy and customizable as this Bittersweet Chocolate Bark with Pretzels. I’ve swapped the spicy candy additions in the original recipe for a little something salty and a little something sweet. But before we get to the toppings, let’s talk chocolate.
If there ever was a time to splurge on high-quality chocolate, this is that moment. Aim for the best bittersweet chocolate you can find, as it’ll be the primary canvas upon which you scatter a colorful array of toppings, so you want that canvas to be as pleasing to the palate as possible.
And then it comes time to top the melted chocolate with all of your favorite snack items, from salted pretzels and sour gummy O’s to heart-shaped sprinkles and any other festive or flavorful odds and ends stashed in your pantry.
The final touch to your confectionery canvas? A swift drizzle of pink candy melts that lend a pop of color to your Valentine’s Day dessert dream. You can purchase candy melts in large grocery stores or craft stores, or find every color of the rainbow by purchasing them online.
- Kelly Senyei, Just a Taste
The countdown to Valentine’s Day is on! We may be just 48 hours away from the most romantic day of the year, but that doesn’t mean those who are menu-less (or Valentine-less) need to panic. I’ve got dessert covered with this quick and easy recipe for Chocolate Pillows topped with a sweet and tangy cherry port sauce.
These crispy wonton pockets are filled with bittersweet chocolate then deep-fried to golden brown perfection. Have a fear of frying? Kick those concerns to the curb with my essential deep-frying do’s and don’ts:
- DO use a deep-fry thermometer to accurately gauge the temperature of the oil and to know the optimum moment when to add foods to the oil
- DON’T overcrowd the pan with food items or you’ll risk dropping the temperature of the oil so much that the foods won’t cook fast enough (Result: soggy fried foods)
- DO choose an oil with a high enough smoke point, such as canola oil or vegetable oil, and avoid extra-virgin olive oil
- DON’T leave any water near or around the pot of boiling oil or, if the two meet, you’ll end up with a spitting, splattering pot of hot oil
- DO have a paper towel-lined plate ready to transfer the fried items onto after they’ve been cooked
Ready to woo your Valentine with these hot, crispy, chocolate-stuffed sweets? Gather your ingredients and bring the oil to a boil for quick-fix Chocolate Pillows.
- Kelly Senyei, Just a Taste
Happy Valentine’s Day! It’s been chilly out here in the woods so tonight I am making this Sipping Chocolate for my sweetheart. Making hot cocoa from scratch is really simple- you basically just melt bits of chocolate and a dab of honey in milk over medium heat and stir until they are all melted together and smooth. I topped mine with whip cream, chocolate shavings and a pinch of cayenne pepper (for a hot kick!). My favorite technique for making curly chocolate shavings is to use a potato peeler. Save a couple squares out of the chocolate bar for this and just swipe the peeler along the edge of the bar to create the shaving. (*tip: milk chocolate has more wax in it than dark chocolate which makes the shavings curl better and less likely to break). I have found it’s easiest to create the shavings right over the whipped cream since picking them up often causes them to break. Enjoy!
(Recipe is adapted from this Double Hot Chocolate recipe. I used honey instead of corn syrup and just one type of chocolate )
1 chocolate bar (milk or dark, approx 1.5 oz., save a couple squares for shaving)
topping: whipped cream, chocolate shavings and a pinch of cayenne pepper
1. In a 2-quart heavy saucepan combine milk, chocolate, and honey. Cook and stir over medium heat until chocolate is melted and mixture is smooth.
2. Serve in warmed latte mugs or bowls. If desired, top with sweetened whipped cream and sprinkle with grated bittersweet chocolate and a pinch of cayenne pepper.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
Valentine’s Day is tomorrow and in addition to the heart-clad boxer shorts and bag of Skittles I usually give my husband for the holiday (I know, I really go all out…) is a sweet, homemade dessert.
It’s our tradition – he makes the dinner plans, and I provide a sweet treat to enjoy afterwards. Past favorites include these Red Velvet Whoopie Pies, and homemade cupcakes are always a popular option, but this year I’m keeping it easy yet dazzling with Individual Brownie Trifles with fresh berries and homemade whipped cream. It was love at first sight when I first saw this recipe, and much to my surprise one of my fellow Delish Dish bloggers must have fallen in love with it too! She featured it last week in tall shooters with raspberries, but I like it with strawberries in martini glasses. No matter which way you prefer, it really is the perfect dessert for Valentine’s Day.
Trifles made from layers of crumbled brownie, fresh strawberries, and homemade whipped cream topped with cocoa powder look and taste like they came from a restaurant, but only you and I will know that they take less than 15 minutes to prepare, and can be assembled hours in advance, too!
Start by making the homemade whipped cream. There are few things in life as wonderful and luxurious as homemade whipped cream, and it’s so simple to make! Just chill the bowl of your electric mixer, or a large glass bowl if you have a hand-held mixer, in the freezer for 10 minutes then add 2/3 cup heavy whipping cream, 1/4 teaspoon vanilla extract, and 1 Tablespoon powdered sugar.
Whip the cream for 3-5 minutes, or until it reaches medium-peak stage. Be careful not to over-whip the cream or it could turn into butter, and Individual Brownie Trifles with fresh berries and homemade butter doesn’t quite have the same ring to it.
Once the whipped cream is prepared, layer 1/4 cup crumbled brownie (could use store-bought or homemade) into the bottom of a serving dish, or martini glass for a fun presentation, followed by a dallop of the whipped cream, and fresh berries. I used sliced strawberries, but raspberries or cherries would be divine!
Repeat the layers once more then top with a dusting of cocoa powder.
Cheers to you and your sweetie this Valentine’s Day!
*Note: I used powdered sugar instead of regular sugar in the whipped cream, and fresh strawberries instead of raspberries. I also omitted the chocolate sauce.