I’ve mentioned before how much I like Valentine’s Day. I enjoy it about as much as my husband loathes it. Should make for an interesting February 14th. But one thing my husband does love is sugar. As a kid, he is used to climb on top of the kitchen cabinet to dip his fingers into the tang container…just to get a little fix. I’m no stranger to the love of sugar either. I love a good rice pudding, a rustic fruit tart, and pretty much anything with chocolate. Well almost anything…
Two years ago, I made a dark chocolate pot de creme for Valentine’s Day that was so bitter and dense we nearly through them out the window (literally). Last year, I improved with a red velvet cake that went over pretty well. The hubby is in charge of Valentine’s Day this year (as promised due to my loyal, albeit unlucky, Steelers support during the Super Bowl). However, when I just told him about this post he made sure to tell me “not to get my hopes up” for Valentine’s Day. Ah love.
Below are a few options for your valentine. These have not been road tested, but how can you NOT want to try something called a “Thin Mint Fattie.” Sign me up.
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Thin Mint Fatties
- 1 small container vanilla ice cream
- Caramel or butterscotch
- 8 Thin Mint Girl Scout Cookies
Lay out the Thin Mints. Put a tbsp of vanilla ice cream on each cookie. Heat up the caramel/butterscotch in the microwave or on the stove, and then drizzle a little on half the cookies. Finally press the cookies together like two lovers. What is next – a Samoa sundae (actually count me in for that one!)?
Chocolate Strawberry Heart-Shaped Ice Cream Sandwiches
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon milk
- 2 to 2 1/2 pints strawberry ice cream, slightly softened
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.
Cheesecake Filled Chocolate Covered Strawberries
- 2 pints strawberries
- 8 oz cream cheese
- 1 tsp Vanilla
- 1/3 c sugar
- 8 oz whipped cream
- 8 oz chocolate for dipping strawberries (like Ghirardelli 60% Bars)
- 2 oz white chocolate
Wash Strawberries and lay on paper towel to dry. Melt chocolate, and holding the strawberry by the stem dip them in the chocolate and place on a wax paper. Place the chocolate covered strawberries in a cool place or in the fridge or freezer. While they cool, beat cream cheese, sugar, and vanilla, and beat until smooth, and fold in whipped cream. Next cut off tops of strawberries and cut out a little of the white inside of the strawberries. Then using a pastry bag, pipe the cream cheese mixture into the strawberries. Melt white chocolate, allow to sprinkle on to the strawberries with a fork.