Sweets for your Sweetie

I'm searching through recipes trying to come up with a nice Valentine's Day meal to make. Dessert is my favorite so I started searching through the dessert recipes. Here are the contendors.


RED VELVET CUPCAKES
4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 tablespoon white vinegar
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring

CREAM CHEESE FROSTING
1 pkg. (3 oz.) cream cheese, at room temperature
2 tablespoons butter, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
3 cups powdered sugar

Assorted sprinkles (optional)

FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 18 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired.

FOR CREAM CHEESE FROSTING:
BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

TIPS:
• You may substitute store bought cream cheese frosting (one 16-oz. container) to save time.

• Frosting can be piped on with a pastry bag for a professional look.



MOLTEN CHOCOLATE CAKES
2 tablespoons plus 3/4 cup (1 1/2 sticks) butter, divided
8 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into pieces
3 large eggs
3 large egg yolks
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Powdered sugar

PREHEAT oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with two tablespoons butter.

STIR 3/4 cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.

BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.

TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.



BERRY HEART PARFAITS
/2 cup quartered fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/4 cup raspberry or blackberry liqueur
1 container (8 oz.) mascarpone cheese (plain or coffee flavor)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla extract
20 NESTLÉ CRUNCH Hearts, unwrapped, chopped
NESTLÉ Milk Chocolate Hearts
6 wrapped NESTLÉ CRUNCH Hearts (red), for garnish
NESTLÉ Milk Chocolate Hearts (red)


COMBINE strawberries, raspberries, blackberries, blueberries and liqueur in medium bowl. Refrigerate for 30 minutes.

COMBINE cheese, cream, sugar and vanilla extract in small mixer bowl. Beat on high speed until thick; fold in chopped Nestlé Hearts. Refrigerate for 30 minutes.

LAYER 6 parfait glasses with alternating berries and cream mixture, ending with cream mixture. Top each parfait with 1 red wrapped Nestlé Heart.


VALENTINE CHEESECAKE
CRUST
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted

CHEESECAKE
36 NESTLÉ BUTTERFINGER Hearts
NESTLÉ Milk Chocolate Hearts
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs

TOPPING
1 container (16 oz.) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

PREHEAT oven to 350° F.

FOR CRUST:
GREASE bottom and side of 9-inch springform pan.

COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.

FOR CHEESECAKE:
SET aside 12 Nestlé Hearts to use for garnish. Unwrap and cut remaining Nestlé Hearts in quarters.

BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé Hearts over bottom of crust to 1/2-inch from edge. Pour filling into crust.

BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.

FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

REFRIGERATE for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé Heart.

Oh my, they all look so great! Decisions, decisions! Maybe I'll make 2 of the desserts!

Which dessert looks the best to you?

Darlene