Cary, NC — Valentine’s Day has mixed reviews, but one aspect of the day that many enjoy is the element of a sweet treat.
If you’re looking for some inspiration, here are a few easy recipes to sweeten up your at-home celebrations this Sunday, February 14.
Chocolate-Dipped Mini Strawberry Cheesecakes
Need I say more? There’s no more classic pairing than strawberry and chocolate and when you add cream cheese, it’s a no-brainer. This recipe is the creation of Maryanne Cabrera and will yield 18 mini cheesecakes. So, if baking for just two people, make sure to cut the recipe down accordingly.
Before you get started, this recipe will require you to have a mini cheesecake pan with removable bottoms. A stand mixer is also suggested, but not necessary. Happy baking!
- 1 3/4 cup ground graham crackers
- 6 Tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 18 strawberries, rinsed and pat dry
- 8 oz 56% dark chocolate, melted
- Combine ground graham crackers and melted butter
- Spoon about 1 1/2 tablespoon of mixture into each mini cheesecake mold cavity
- Use a tamper or cocktail muddler to pack crust into the molds, set aside
- Preheat oven to 325 degrees F
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth
- Add sugar while the machine runs on slow
- Add eggs and yolk one at a time
- Scrape down bowl as needed to ensure thorough mixing
- Add vanilla and salt, mix until smooth
- Evenly divide cheesecake filling among molds, smooth tops
- Bake for 20-25 minutes
- Cheesecake will puff up slightly during baking, but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.
- Once cheesecakes are chilled throughout, remove the mini cheesecake from mold by pushing up on the removable bottoms
- Spoon melted chocolate over each individual cheesecake.
- Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake.
- Serve and enjoy! You’ve earned it.
Valentine’s Snack Mix
Fans of salty and sweet combos will love this snack mix from Julie’s Eats and Treats. I make a similar version of this popcorn-based mix at Christmastime and love it! This takes the same concept and adds a little red, white and pink flair.
Plus, for those not wanting a big to-do this year, this recipe is quick and requires very few ingredients and steps.
- 1 lb. package almond bark
- 12 cups popped popcorn about 1/2 cup kernels if popping stove-top
- 1 1/2 cups M&M’s
- 1 1/2 cups dry roasted salted peanuts
- Large mixing bowl
- Wax paper
- Pop your popcorn and place it in your largest mixing bowl. You’ll need it and it’s much easier to mix if you aren’t struggling to keep it in the bowl
- Put the almond bark in a double boiler or microwave-safe bowl and melt according to directions on the package
- Pour the melted almond bark over the popcorn and stir until everything is well coated
- Spread out on wax paper
- Sprinkle M&M’s and peanuts over mix before it cools
Tip: If you mix it right into the popcorn in the bowl the M&M’s will start melting. Let sit until completely dry and then break into clumps.
Enjoy and Share
From all of us at FoodCary, we hope you have a great Valentine’s Day this year. If you try out one of this year’s Valentine’s Day recipes, please share with us on Facebook or Intagram, tagging @FoodCary.
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