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Valentine’s Treats for Your Sweet

It’s never too late to show the ones we care about a little extra love by cooking for them this Valentine’s day! Whether it’s your signature peanut butter and jelly sandwich to a 4-course meal, food made with love always taste better.

Here’s a couple of our favorite Valentine’s inspired recipes to try this year. A sweet treat for breakfast or for dessert!

White Chocolate and Strawberry Scones with Strawberry Glaze

Ingredients for Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1/2 teaspoon Strawberry extract
  • 1/4 Cup Strawberry jam or preserves
  • 1 cup white chocolate chips (may substitute regular or milk chocolate chips also)

Ingredients for Glaze:

  • 1/4-1/2 cup water or milk
  • 2 cups confectioners’ sugar, sifted
  • 1 Teaspoon Strawberry Extract
  • 1 tablespoon butter
  • 1 Teaspoon Pink Food Coloring


Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream and peppermint extract. Fold everything together just to incorporate; do not overwork the dough. Fold the strawberry preserve and then the white chocolate chips into the batter.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze. You can also use a heart cookie cutter to make heart shaped scones.

To make the Strawberry glaze; Mix the 1/4 cup milk and confectioners’ sugar together in a bowl. Stir until the sugar dissolves. Add the butter. Microwave it for 30 seconds on high. Whisk the glaze to smooth out any lumps. If it is too thick, add more of the milk. Fold in the Strawberry Extract and food coloring. Drizzle the glaze over the top of the scones. Let it set a minute before serving.

Red Velvet Flourless Chocolate Cake

Yield: One 4” Cake Serves: 2

Ingredients for Cake:

  • 5 Tablespoons semi-sweet chocolate chips
  • 2.5 Tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoons espresso powder, optional
  • 1/2 teaspoon vanilla extract, optional
  • 1 large egg
  • 2.5 tablespoon cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • 1 Tablespoons Red Food Coloring , 1 Teaspoons if using gel coloring

Ingredients for Cream Cheese Glaze:

  • 6 oz cream cheese, softened
  • 6 Tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk, plus more if desired
  • 1/2 tsp vanilla extract


For Cake; Preheat the oven to 375°F. Lightly grease cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted, and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the egg and food coloring, beating briefly until smooth. Add the cocoa powder and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before decorating with powdered sugar or cream cheese glaze and Valentine Sprinkles.

For Cream Cheese Glaze; In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. You can store in an airtight container in refrigerator.