GRAND RAPIDS, Mich. (WOOD) More than 36 million heart-shaped boxes of chocolate are sold for Valentine’s Day each year. But every cupid knows the way to your sweetie’s heart is through a homemade dessert. Chef Terri Rees shares her favorite dessert recipes for Valentine’s Day.
Tie Dyed Valentine’s Marshmallows
- Marshmallows – large
- Red food color
- Mix food coloring in a muffin tin or small glass – just about half way.
- Using a toothpick, swirl the bottom half of a large marshmallow, remove and let dry (I use a piece of Styrofoam that I can “plant” the picks into).
Coconut Heart Cake with Raspberries
- 12 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks unsalted butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sweetened coconut milk
- Preheat oven to 350.
- Whisk flour, baking powder and salt in a medium bowl.
- Cream butter and sugar until light and fluffy – add eggs on at a time, beating well to incorporate, beat in vanilla and reduce mixture to low, adding 1/3 of flour mixture, and then half of the coconut milk. Continue to incorporate remaining ingredients.
- Bake for approximately 30 – 35 minutes, until a toothpick comes clean when inserted. Remove from oven and cool on a rack for 5 minutes and then remove from pans.
- 2 sticks unsalted butter, softened
- 4 cups confectioner’s sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/3 cup coconut milk
- 1 – 2 bags shredded coconut – sweetened
- 2 cups raspberries
- In the bowl of a stand mixer, beat butter until smooth and creamy.
- Add in confectioner’s sugar one cup at a time until well blended.
- Beat in vanilla and salt.
- Add the coconut milk until icing reaches a good piping consistency
- Using an offset spatula, make a crumb coat on the cake. Place in the refrigerator for 20 – 30 minutes to set.
- Frost with the remaining frosting.
- Cover the cake in coconut by generously pressing into the cake over a large bowl (to collect what falls off)
- Decorate with raspberries/strawberries
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1/8 teaspoon salt
- Place butter in a food processor and process for a few seconds. Add ¼ cup sugar until light and fluffy, scraping the sides of the bowl.
- Add vanilla, combine flour and salt and process until dough comes together.
- Press dough into a 9 inch tart pan; make sure the dough is not too thick and trim any excess. Press dough so that it is 1/8 inch above the rim. Prick the bottom of the dough. Chill for at least 30 minutes or over night
- Preheat oven to 375, and bake partially until golden brown, about 25 minutes.
- 1/2 cup sugar
- 2/3 cup fresh lemon juice
- 2 tablespoons heavy cream
- 3 large eggs
- 2 large egg yolks
- Whisk the ½ cup sugar and the lemon juice together in a non-reactive bowl.
- Gradually whisk in the heavy cream, then the eggs, and the egg yolks. Combine thoroughly.
- Pour the mixture into a saucepan and cook over medium heat, whisking constantly until the filling thickens and the whisk leaves a trail (about 4 minutes).
- Strain the filling into a bowl, and then pour into the baked shell.
- Bake for 4 minutes. Cool.
- Using the shortbread crust recipe from the lemon tart, roll out your dough to ¼ inch and cut into desired shapes.
- Bake for 10 – 12 minutes (or until lightly brown)
- Remove and cool
- Decorate as desired
Gouda and Cheddar Fondue
- 1 pound Gouda – shredded
- 8 ounces natural cheddar – shredded
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons powdered mustard
- 1 ½ cups unsweetened apple cider (or juice)
- 1 ½ tablespoons fresh squeezed lemon juice
- Dash of freshly grated nutmeg
- In a large bowl, toss the Gouda, cheddar, cornstarch, and powdered mustard.
- In a medium saucepan, warm the cider and lemon juice until hot, but not boiling.
- Gradually stir in the cheese, letting it melt before adding the next amount.
- Remove from heat and keep warm (not hot) for dipping