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Tag Archives: valentines day

Raspberry Fudge Layer Cake

Raspberry Fudge Layer Cake1Layers of pound cake, chocolate and raspberry are sure you make your Valentine smile this year!

You know those desserts that look incredibly difficult and are super easy? This is one of those. The cake is simply a frozen pound cake sliced and stacked with chocolate and raspberries. Makes you smile, doesn’t it?

Raspberry Fudge Layer CakeHere’s how we made it: (printable recipe)

INGREDIENTS:

  • One frozen pound cake
  • 1 bag of semi-sweet chocolate chips
  • 1 cup of red raspberry jam
  • 1 cup of sliced red raspberries
  • 1 stick of butter
  • 1/2 cup of whipping cream

IMG_0147DIRECTIONS:

  • Remove pound cake from packaging and use a large serrated knife to slice it into 3 or 4 layers
  • Divide the bag of chocolate chips into 2 separate microwave-safe bowls.
  • Add the stick of butter to one, and the whipping cream to the other.
  • Melt each bowl of chocolate, one at a time, in the microwave, stirring every 30 seconds until melted and smooth.
  • Set aside the butter/chocolate glaze.
  • Lay the bottom layer of the pound cake on a baking rack set over a cookie sheet.
  • Spread chocolate/whipping cream mixture generously on the top of this layer and sprinkle with fresh raspberries.
  • On the “bottom” of the next layer, spread raspberry jam and then gently place (jam side down) on top of the raspberries.

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  • Repeat this process until all layers are used.
  • Refrigerate until layers firm up a little (10 minutes or so)
  • Pour remaining chocolate/butter glaze over the top and sides of cake, allowing excess to run through the baking rack and onto the cookie sheet below.
  • Refrigerate until glaze firms up.
  • Cut into slices and enjoy!!!

Raspberry Fudge Layer Cake5My thoughts: This is so easy. A tiny bit messy with all of that melted chocolate, but once it is made, it stores well for a couple of days and makes a beautiful layered dessert. I think you could fill these layers with so many different things for different times of the year. Yum. Enjoy!!! Happy Valentine’s Day! ~r

Raspberry Fudge Layer Cake3

Other fun (and creative!) Valentine’s treats, just click on a picture for the recipe:

White Chocolate Strawberry Cookies!!Chocolate covered strawberry Cake roll!!Frog Oreos!!Creamy cheesecake with sour cream topping

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Chocolate Covered Strawberry Cupcakes

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Chocolate covered Strawberry cupcakes1Easy and fun, these are the perfect Valentine’s Day cupcake!

The story begins: “I had an extra tub of strawberry frosting….”

Last fall, as I was preparing to leave the Navajo reservation and move back to the Midwest, I committed to using up everything in my cupboards rather than buying any new food that I would have to fit in my car for that long trip home.

One of the items in the back of my baking cupboard was one tub of strawberry frosting, and it was the inspiration for this yummy (and incredibly easy!) cupcake idea.

I used a chocolate mix for these cupcakes (also remaining in my cupboard), but you could certainly make your favorite chocolate cupcake recipe for these.

Chocolate Covered Strawberry Cupcakes

When they all were done and I’d taken some pictures, I decided to hold this recipe for February as a fun Valentine’s Day treat! Here it is!!! (printable version)

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to package)
  • One tub of strawberry frosting
  • 1/2 cup of whipping cream
  • 1 cup of semi-sweet chocolate chips
  • 24 Pink Sixlets candies and sprinkles (as desired for decoration)

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners placed in tins as directed. Cool.
  • Make chocolate sauce by melting whipping cream and chocolate chips together in a sauce pan, stirring often, until fully melted and smooth.
  • Spoon strawberry frosting into a microwave-safe bowl, and heat for 15-30 seconds until smooth and liquid when stirred.
  • Grasp a cooled cupcake by the bottom and dip the entire top of the cupcake into the softened strawberry frosting. Set each cupcake on a cookie sheet and set these in the refrigerator to harden up for 5 to 10 minutes.
  • Gently spoon a dollop of chocolate onto the center of a cupcake and smooth it toward the edges, trying to keep it from running over. A couple of mine did and they were fine once they hardened up, just a little messy.
  • Place decorations on immediately and refrigerate until both chocolate and strawberry frosting are firm. They should be fine at room temperature once they have hardened.
  • Enjoy!

Chocolate Covered Strawberry Cupcake2

My thoughts: These are such an easy cupcake to make, but they are SO yummy- and cute! I love the chocolate and strawberry combination. I hope you have a chance to make these for YOUR sweetheart this year! ~Enjoy!

Other fun Valentine recipe ideas (just click on a photo to see the recipe!)

Frog Oreos!!White Chocolate Strawberry Cookies!!Chocolate covered Strawberry cake roll-- all fixed!!!Raspberry Confetti Kisses

Chocolate Chip Cookie Dough Brownies!

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Cookie Dough BrownieThese soft brownies topped with cookie dough and fudge are an easy family favorite!!

I’m back! Thanks for your patience this past month. This was the 1st break I’ve taken from Easybaked in nearly 4 years, but there are just some times in life that knock you over and even your favorite things (like baking and blogging!) hold no appeal.

We lost my beautiful mom very quickly last month to aggressive cancer. She is woven through this collection of recipes in so many ways. She taught me how to bake, she shared her best dessert ideas, and she helped me brainstorm new and creative ways to remake a recipe.

She was my biggest fan. As I post this recipe later this week, I will miss her text; “Honey, I loved your blog post- are you bringing those home this weekend? They look so good!”

 1934081_25483287512_9140_nThese cookie dough brownies are mom’s recipe- with a new twist. Mom made these all the time, with mint filling. They have been featured here on Easybaked many times- with all kinds of different fillings. If you’d like to see these other recipes, just click on the photo!

Mint Creme Brownie CupsCaramel Fudge Brownies!!Coconut Brownie Cups!!!Peanut Butter Fudge Brownies!!!!!

As you can see, almost any filling is a wonderful addition to these dense, rich brownies. Cookie dough is no exception- it is WONDERFUL, cuts beautifully into squares, and can be kept refrigerated for three to four days or frozen for up to a month. (I love make-ahead desserts!!!) Want to know how to make these? Here you go: (printable recipe)

INGREDIENTS:

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Filling:

  • 4 cups of powdered sugar
  • 1 stick (1/2 cup) of butter, melted
  • 1 tablespoon of vanilla
  • 1 cup of brown sugar
  • 1 cup of flour
  • 1/4 cup of water (more or less, to desired consistency)
  • 1 bag of mini chocolate chips

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)
  • Bake at 350 degrees for 14-16 minutes or until done in center and pulling slightly away from sides.
  • Cool.  

Filling:

  • Place powdered sugar and melted butter into a large mixing bowl, and use a mixer to beat on medium until crumbly.
  • Add vanilla, brown sugar and flour and continue mixing.
  • Add water, a little at a time, until a thick but spreadable consistency is reached.
  • Beat on high until smooth and creamy
  • Add bag of mini chocolate chips, and stir in on low until well blended.
  • Spoon over (cooled!!) brownies, and spread until evenly distributed over entire brownie top. (I used clean hands to press the dough into corners, and then I placed wax paper over the entire top and used my hands to press into a flat, even layer)
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cookie dough filling and spread evenly over top
  • Chill until top layer is hard.
  • Cut into squares. Serve immediately, or stack in an air-tight container with parchment paper between each layer. Refrigerate for several days, or freeze for up to a month. (They are actually really yummy right out of the freezer!!)
  • Enjoy!



Cookies Dough Brownie My thoughts: These are as good as they look. If you like sneaking cookie dough out of the bowl, these are for you! This recipe makes quite a few brownies, and I love that they can be made ahead and some of them frozen for a later date. Enjoy!!

Cookie Dough Brownies

This one’s for you mom. I love you!

More of mom’s recipes here on easybaked:

Ice cream pie!!!!Chocolate drop cookies!Pumpkin RollChocolate Chip Cake

Peppermint ice cream pieone of our summer favorites!  Chocolate drop cookiesone of my first recipes with mom.  Pumpkin roll- people always asked her to bring this to family celebrations.  Chocolate chip cakeher go-to recipe for winning a bake off.

Have you ever visited Immeasurably More? It’s about my non-baking self and all the ways God is directing my steps. Stop by sometime by clicking the link below.

JV blog header

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake!!Creamy chocolate cheesecake topped with a layer of raspberry and sour cream. Unbelievably yummy!!!

If you follow my blog on a regular basis, you will remember this cheesecake from last fall.  It is my Aunt’s recipe and it is literally the best cheesecake I’ve ever eaten.  It is so creamy and smooth…oh my.

I decided to add a few twists to the recipe by making it chocolate and adding raspberries to the topping.  It worked beautifully and added so much flavor!  It is really quite easy to make.  I hope you enjoy it as much as I did!!!!

Here’s the recipe (printable version):

INGREDIENTS:

Crust:
  • 1 1/4 cups Honeymaid graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar 
Filling: 
  • 3/4 cup sugar
  • 3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1 cup of semi-sweet chocolate chips
Topping: 
  • 1 pint (2 cups) sour cream
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • pinch of salt
  • 1/3 cup of canned raspberry pie filling

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a medium bowl, combine crust ingredients together until well combined.
  • Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    
  • For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
  • Add the eggs, one at a time, beating between each addition.
  • Add the vanilla, lemon juice and salt and beat until smooth and creamy.
  • Melt the one cup of chocolate until smooth, and add to cheesecake mixture, beating until completely incorporated.
  • Pour into crust.
  • Bake at 350F degrees for 35-45 minutes.
  • While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
  • After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
  • Pour topping over hot cheesecake, gently spreading to edges.
  • Return cheesecake to oven and bake for an additional 12-15 minutes.
  • Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  
  • Refrigerate several hours (or overnight)
  • Run a small knife around the edges of the pan and remove them before serving.
  • Serve with extra raspberry pie filling– YUM!
  • Enjoy!!!!

 

Chocolate Raspberry Cheesecake!!
My thoughts:  You can see in my pictures that I added a cup of raspberry pie filling over the crust before I poured the cheesecake batter in.  It was really yummy, but made it hard to remove the bottom of the springform pan (which I always do before pictures).  If you don’t mind leaving the bottom on, this is a yummy addition to the recipe!  Just gently spread it out over your graham crust and pour the cheesecake over the top.
Chocolate Raspberry Cheesecake!!

We love raspberries here at Easybaked!  Check out our other yummy raspberry recipes!

Raspberry Lemon Cream Cups!!!Raspberry Confetti KissesRaspberry Truffle TartRaspberry Lemon drop Cakes!!!

White Chocolate Strawberry Cookies

White Chocolate Strawberry Cookies!!Just in time for Valentines Day- these pretty pink strawberry cookies are made using a cake mix and full of creamy white chocolate chips.

These are such easy and pretty little cookies!  They are chewy and moist and flavorful- I really think you are going to love them!

Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 box of Duncan Hines Strawberry cake mix
  • 1/3c. margarine (soft, at room temperature)
  • 1/2 box (4 ounces) of Philadelphia cream cheese (soft, at room temperature)
  • 1 bag of white chocolate chips
  • 1 egg

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cover 2 cookies sheets with parchment paper.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Melt 1/3 cup of white chocolate chips and stir in.
  • Add cake mix  and stir until combined.  Use clean hands to knead mixture into a heavy cookie dough.
  • Add remaining white chocolate chips and combine well.
  • Make evenly- sized small balls of dough using a spoon or a cookie scoop.

Strawberry Cookies!!!

  • Place on a parchment paper- covered cookie sheet, leaving room for cookies to spread as they bake.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven, slide parchment paper (cookies and all!) onto a clean counter, and cool.

White Chocolate Strawberry Cookies!!

My thoughts:  I really love these cookies.  The white chocolate chips are SO yummy.  I like them best warm out of the oven and all gooey!  These are an easy recipe to make with kids, and a perfect treat to give for Valentines Day!

White Chocolate Strawberry Cookies!!

Other fun Valentines treats on easybaked:

Strawberry Lemonade Cupcakes!!!!Strawberry layer cakeChocolate covered Strawberry cake roll-- all fixed!!!Rich Chocolate Ganache Mini Cupcakes

Frog Prince Oreos

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Frog Oreos!!

These adorable edible frogs are made with Oreo cookies and pretzels- cute and soooo yummy!

“You have to kiss a lot of frogs before you meet your prince…..!”

Someone posted a picture of frogs made with Oreos on Facebook last week and I came across it just after spending time on the phone with a friend who’s just been “dumped” by her boyfriend.  When I saw the picture I immediately thought of all the “frogs” I’ve dated and knew I had to make us some frogs for Valentine’s Day!

I’ve only occasionally been in love on Valentine’s Day, and usually I watch horror movies with my other single friends to celebrate the day. Can you relate?  If so, these frogs are for you!!

Frog Oreos!

I am 2 1/2 hours from a Hobby Lobby.  It is (as far as I know) the only place I can get candy melts and other fun decorative things for food blogging.  When I packed up my car to move here for 8 months I remember packing the candy eyes.  I can see myself thinking, “Well, I’m sure the Navajo will not have a store that sells candy eyes…I better bring those!”

I didn’t bring them.  Or I lost them….?

So today I found myself standing in the kitchen with every ingredient I needed for these…except eyes.

I melted white and black candy melts and piped little eyes.  Don’t do that.  Go and buy the Candy Eyes.  They are super cheap and really cute.  My eyes are a little crazy looking….but then again, they remind me a little of some guys I’ve dated, so I guess it all worked out in the long run for me.

Frog Oreos!!

Ready for this recipe?  Here you go! (Printable Recipe)

INGREDIENTS:

  • One package of Oreo cookies
  • One bag of small pretzels
  • Two bags of Wilton candy melts in green
  •  Candy Eyes
  • Mini M&Ms (you’ll only need the red, so you can eat the rest!!)
  • Green jimmies (for the warts!)
  • Candy hearts (I piped mine with red candy melts, but I’d have used candy hearts if I’d had them!)

DIRECTIONS:

  • Melt the green candy melts in a microwave safe bowl in 30 second increments, stirring in between until completely melted and smooth.
  • Spread a sheet of parchment paper over the counter you will be working on.
  • Dip Oreos, one at a time, in the green candy melts, spooning the candy over the top and sides and then lifting with a fork and tapping excess away.  
  • Gently slide the covered Oreo against the edge of the bowl to remove excess candy melt from the bottom, and then slide off fork on to parchment paper.
  • Place two eyes on the top, an M&M in the front for a tongue, sprinkle with jimmies and place a heart candy on top.
  • Allow Oreos to completely harden.
  • Reheat candy melts if needed (they might harden up while the Oreos cool).
  • Dip pretzels into candy melts, using the same technique as the Oreos.  
  • Place two pretzels bottom to bottom on a clean sheet of parchment paper and while they are still melted, set a decorated Oreo on top and allow this to harden together.

My thoughts:  If you’ve never dipped things in chocolate or candy melts before, it will take you a little while to get the technique down.  The biggest tip I have is to tap off as much as you can before you set it on the parchment paper.  If you leave too much of the candy melts on the Oreo or pretzel it will drain off into a big puddle around it when you set it on the parchment paper.  It is also nice to have a clean set of tweezers handy to place the eyes and M&M with.  I had so much fun decorating mine…I think they got more cross-eyed and dumb looking the longer I thought about some of the guys my friends and I have dated.  I actually laughed out loud a few times.  I’m easily entertained!! 🙂

Frog6

If you are celebrating the holiday because you have found your prince, here are some ideas for YOU 😉

Raspberry Confetti KissesRaspberry Lemon Cream Cups!!!Baileys Irish Cream CupcakesRed velvet cookies with cream cheese icing!!

Candy EyesEditorial note:  I stopped at the local grocery to get milk today and wandered through the baking aisle.  They have candy eyes! I underestimated the Navajo Nation.  All of my new friends here are asking where to get the supplies to make these. Lavina and Kathy: they have candy eyes at Basha’s 🙂  Yay for us!!!

Andes Mint Layer Cake

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Andes Mint Layer Cake!

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping.  The perfect chocolate dessert!

Tah Dah!!!  One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top.  YUM!!!!!!

I love making this cake in various forms.  It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe.  I think you will love it!! Andes Mint Cake!!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip  (found near the jello/pudding boxes at the grocery)
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • Andes Baking Chips 10 oz
  • One container of pre-made chocolate frosting

DIRECTIONS:

  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Fold in Andes mint baking chips, saving aside a few for topping.
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Sprinkle the remaining Andes Mint bits on top.
  • Refrigerate until serving, this will make the middle layer firm and easy to cut.

Andes Mint Cake!!!!

My thoughts:  I love this cake.  It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it!  Enjoy!  ~r

Andes Mint cake!!!!

Other yummy chocolate treats here on easybaked:

Brownie Oreo Cookie CupGerman Chocolate PieRich Chocolate Ganache Mini CupcakesCaramel Fudge Brownies!!

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