Whip up something sweet for your sweetie


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
  • Toothpicks


  1. Mix food coloring in a muffin tin or small glass – just about half way.
  2. 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


  1. Preheat oven to 350.
  2. Whisk flour, baking powder and salt in a medium bowl.
  3. 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.
  4. 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.

Coconut Icing


  • 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


  1. In the bowl of a stand mixer, beat butter until smooth and creamy.
  2. Add in confectioner’s sugar one cup at a time until well blended.
  3. Beat in vanilla and salt.
  4. Add the coconut milk until icing reaches a good piping consistency


  1. Using an offset spatula, make a crumb coat on the cake. Place in the refrigerator for 20 – 30 minutes to set.
  2. Frost with the remaining frosting.
  3. Cover the cake in coconut by generously pressing into the cake over a large bowl (to collect what falls off)
  4. Decorate with raspberries/strawberries

Lemon Tart

Shortbread Crust


  • 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


  1. 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.
  2. Add vanilla, combine flour and salt and process until dough comes together.
  3. 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
  4. Preheat oven to 375, and bake partially until golden brown, about 25 minutes.

Lemon Curd


  • 1/2 cup sugar
  • 2/3 cup fresh lemon juice
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 2 large egg yolks


  1. Whisk the ½ cup sugar and the lemon juice together in a non-reactive bowl.
  2. Gradually whisk in the heavy cream, then the eggs, and the egg yolks. Combine thoroughly.
  3. 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).
  4. Strain the filling into a bowl, and then pour into the baked shell.
  5. Bake for 4 minutes. Cool.

Shortbread Cookies

  1. Using the shortbread crust recipe from the lemon tart, roll out your dough to ¼ inch and cut into desired shapes.
  2. Bake for 10 – 12 minutes (or until lightly brown)
  3. Remove and cool
  4. 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


  1. In a large bowl, toss the Gouda, cheddar, cornstarch, and powdered mustard.
  2. In a medium saucepan, warm the cider and lemon juice until hot, but not boiling.
  3. Gradually stir in the cheese, letting it melt before adding the next amount.
  4. Remove from heat and keep warm (not hot) for dipping

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