All kinds of love for your Valentine

On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a variety of different love-themed desserts and drinks. Here are a couple of fun and different desserts and a nightcap mocha shake to make Valentine’s dining especially sweet and fun.

Red Velvet Mug Cake

It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.

It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.

This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you.

Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt.

Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended.

Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked.

Valentine’s Day means sharing with someone how much you care, and it’s difficult to find a better way than to share something sweet.

This dessert has Valentine’s Day written all over it, however, it can be enjoyed anytime throughout the year and is perfect for a late-night snack if you’re craving something sugary-sweet.

Find more recipes and dessert ideas for every celebration at Culinary.net.

Servings: 1

Ingredients:

• 6 tablespoons flour
• 2 tablespoons sugar
• 1 teaspoon cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup milk
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 30 drops red food coloring
• 3 tablespoons powdered sugar
• 1 tablespoon cream cheese, softened

Directions:

In 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.

In small bowl, mix powdered sugar and cream cheese until smooth. Drop cream cheese mixture into cake batter. Press into batter until covered. Microwave up to 3 minutes until cake is done.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie’s Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Ingredients:

Crust:

• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 3 tablespoons salted butter, softened

Cheesecake:

• 1 jar (15 ounces) Aunt Nellie’s Sliced Beets
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 cup semi-sweet chocolate chips, melted

Topping:

• 2 tablespoons frozen orange juice concentrate
• 3 tablespoons pure maple syrup
• 1/8 teaspoon ground cinnamon
•  whipped cream (optional)

Directions:

Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.

To make crust: In medium bowl, combine flour and walnuts.

Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.

To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.

In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.

To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.

Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Creamy Raspberry Mocha Parfait

This Creamy Raspberry Mocha Parfait, which combines the flavors of instant coffee, chocolate and raspberries, can be a perfect nightcap to almost any meal.

Servings: 4

Ingredients:

• 2 tablespoons hot water
• 1 tablespoon instant coffee
• 1 packet chocolate pudding mix
• 2 cups milk
• 1 carton whipped topping
• 1 cup heavy cream
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar
• 2 cups raspberries
• whipped cream, for topping
• chocolate powder, for dusting

Directions:

In small bowl, mix hot water and instant coffee. Cool completely.

In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill.

In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.

In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder.

Find more dessert recipes at Culinary.net.