3 Easy Dessert Recipes For Treating Your Valentine
My family, friends and I have always shown our love through food. From cooking dinner with a partner, to surprising a friend with a box of homemade treats - or even making a parent a breakfast of burnt toast in bed.
The time and care that goes into making someone a meal ultimately trumps any flashy, expensive gift. So whether you’re planning a special brunch, hosting a Galentine’s Day bash or having a night in with your partner, these three recipes are guaranteed to make V-Day extra sweet.
Passion fruit cheesecake crepes
Crepes just scream Valentine’s Day brunch to me. These light, vanilla-scented pancakes take minutes to cook and are filled with an intoxicating blend of cream cheese, sugar and passion fruit pulp. They’re then topped with fresh mango, more passion fruit and mint.
- 3/4 cup softened cream cheese
- 2/3 cup icing sugar
- 1/2 tsp vanilla
- 1 passion fruit
- 3 tbsp melted butter, plus more to cook with
- 1 tbsp sugar
- 3/4 cup milk
- 1/2 cup water
- 1.5 tsp vanilla extract
- 2 eggs
- Pinch salt
- 1 cup all-purpose flour, sifted
- 3 passion fruits
- 1 mango, thinly sliced
- 2 tsp sugar
- Fresh mint (optional)
- Prepare the filling by mixing together the cream cheese, icing sugar, vanilla and the scooped-out pulp from one passion fruit in a small bowl until smooth. Cover and refrigerate until it’s time to serve.
- In a medium bowl, whisk together the butter, sugar, milk, water and vanilla. Crack in the eggs and whisk to combine. Add the salt and whisk in the flour in two stages.
- Place your pan over a medium heat and allow to come up to temperature before adding a little butter to coat the pan. Add a 1/4 cup of batter into the pan and swirl it around to coat. Cook the crepe for about 2 minutes on each side, until golden brown. Remove from the pan to a plate and repeat with the remaining batter.
- To make the topping, mix the passion fruit pulp, mango slices and sugar together until the sugar has dissolved.
- To serve, lay one crepe on a plate, spread 2 or 3 tablespoons of the filling mixture on top, then fold in half and half again. Top with the mango and passion fruit mixture, and a few scattered mint sprigs. Serve immediately.
White chocolate & raspberry blondies
Flying solo this year? Got a few friends that are single as well? Pop some bubbly, whip up a batch of these white chocolate and raspberry blondies and settle in for a 1990s Julia Roberts marathon. No Galentine’s Day is complete without a major sugar coma to go along with your hangover - and blondies are the perfect vice.
These delightful morsels are a one-bowl wonder, making clearing up afterwards a breeze. The tang from the raspberries complements the sweetness of the white chocolate and the gooey, buttery blondie base.
Serves: 9-16 squares | Time: 35 minutes
- 1/2 cup butter, melted
- 3/4 cup raw cane sugar
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour, sifted
- 2/3 cup raspberries, plus more to decorate
- 2/3 cup chopped white chocolate
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking tin and line with baking parchment.
- In a large bowl, beat together the butter and sugar until pale and creamy. Add the egg, vanilla and salt and whisk to combine. Stir in the flour until the batter is very smooth, then fold in the raspberries and chopped chocolate.
- Pour the batter into the prepared tin and evenly smooth the top, making sure the batter reaches all sides of the pan. Bake for 23-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on a wire rack.
- Once the blondie has cooled, remove it from the baking tray and scatter with fresh raspberries. Cut into squares and enjoy!
Chocolate-covered strawberry cakes for two
If you’re planning an evening in with your special someone, I’ve got the perfect dessert to accompany your grilled steak and pinot noir. These adorable cakes were inspired by a retro Valentine’s Day treat: chocolate-covered strawberries.
These cakes are super easy to make; the batter and prep work can even be made ahead of time, so all you have to do is throw them in the oven when it’s time for dessert! This recipe makes two rich mini-cakes that are filled and topped with fresh strawberries. A decadent treat that any chocolate lover will swoon over.
Serves: 2 | Time: 35-40 minutes
- 2 tablespoons butter, melted
- 2 tablespoons raw cane sugar
- 1 egg
- 1/4 cup milk
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp unsweetened cocoa powder, sifted
- 1/3 cup self-raising flour, sifted
- 1/4 cup chopped milk chocolate
- About 4 strawberries, diced, plus more for garnish
- Preheat the oven to 350°F. Lightly grease two ramekins with butter, then lightly dust with cocoa powder.
- In a large bowl, beat together the butter, sugar, egg, milk, vanilla and salt until combined. Stir in the cocoa powder and flour in two batches until incorporated and then fold in the chopped chocolate.
- Pour 1/4 of the batter into each ramekin. Top each with half the strawberries and the remaining batter. Smooth the tops and bake for 21-23 minutes, or until a wooden skewer comes out clean. Remove from the oven and allow to cool on a wire rack for at least 10 minutes.
- Top with sliced strawberries and serve with vanilla ice cream. These cakes can be served warm or at room temperature.
Feeling inspired to get baking this Valentine's? Check out our high-quality bakeware to invest in lifelong equipment.