Two of my favorite Valentine’s Day desserts are cheesecake and chocolate covered strawberries. Combined, they make the perfect treat for your sweetie!
These are a fun take on the classic mini cheesecakes. Oreo cookies make for a great chocolate crust and strawberry preserves mixed into the cheesecake give it it’s strawberry taste and pink color. A simple ganache and strawberries make a perfect, simple topping.
Continue readingChampagne punch is probably my favorite cocktail. I have a fancy punch bowl and I love having it filled with a fun variation for girlfriend get togethers.
It’s also something I haven’t made since the pandemic started – with the lack of parties, there has been a lack of reason to make drinks for a crowd. It didn’t occur to be until now, 10 months into the pandemic, that I could make a scaled-down version.
Continue readingWhat’s better than chocolate lava cake? Chocolate lava cake with warm, melty peanut butter sauce in the middle. Seriously you guys – this is what dreams are made of.
We fell in love with lava cakes after a cruise a few years ago and they’ve since become my go-to special occasion dessert. And this one is freaking amazing. If you’re a chocolate-peanut butter fiend like me, you will love this! That melty peanut butter is really something special.
One of the best things about this recipe is that it makes just two little cakes – perfect for Valentine’s Day, an anniversary or any other occasion where you want something special for a smaller crowd. The recipe can, of course, be scaled up to make more – but sometimes it’s nice to have something already sized for two!
Chocolate Peanut Butter Lava Cakes
(adapted from The Cookie Rookie)
Serves 2
2 Tbsp. + 1 1/2 tsp. all-purpose flour
1 1/2 tsp. unsweetened cocoa powder
4 1/2 Tbsp. unsalted butter, softened
6 oz. German Baking Chocolate, chopped
1 1/2 Tbsp. creamy peanut butter
1 1/2 tsp. powdered sugar
1/4 cup sugar
3 egg + 1 egg yolk
Pinch salt
Preheat your oven to 425 degrees. Spray two ramekins with non-stick spray. Combine 1 1/2 tsp. flour with the cocoa power and coat the inside of the greased ramekins with it – shake off any excess. Place prepared ramikins on a baking sheet and set aside.
Combine 4 Tbsp. butter and the chopped chocolate in a medium saucepan over low heat, stirring until completely melted and smooth. Remove from heat and set aside for a few minutes to cool.
In a small bowl, combine the remaining butter, peanut butter and powdered sugar until smooth.
Using a stand mixer, beat the sugar, eggs, and salt on medium-high for about three minutes, until the mixture is think and pale yellow. Using a spatula, fold in the chocolate until no longer streaky. Fold in the flour and mix until smooth.
Use 2/3 of the batter to fill the ramekins, then place half of the peanut butter mixture on top of each ramekin. Cover the peanut butter with the remaining batter.
Bake for 14-16 minutes – the top should be set but the cake should still have a little jiggle. Let sit for 10 minutes, then run a knife around the edge and invert onto a plate. Dust with powdered sugar and serve immediately.
Need more ideas for Valentine dishes for two? Here are some great ideas!