Treat your beloved with an exotic Valentine’s Day recipe prepared with love! This exclusive collection of Valentine’s Day romantic recipes includes simple and easy-to-prepare recipes for cakes, pies, muffins and sundaes. If you have also developed an interesting recipe, share your culinary skills with the world by writing them to us. We will take the recipe along with your name here on this page.
2 packages (3.5 ounces) of instant blend of vanilla pudding
1 cup of milk
2 cups thick cream
1/2 cup of butter
1/4 teaspoon of salt
1 cup of water
1 cup of all-purpose flour
Mix vanilla pudding mixture, cream and milk completely. Cover and refrigerate to set. Preheat the oven to 425 degrees F (220 degrees C).
Boil the water and butter in a separate bowl. Slowly, mix the flour and salt until the mixture forms a ball.
Put it in a large bowl and beat the eggs one at a time and mix well with a wooden spoon. Mix it well.
Place the mixture on an ungreased baking sheet and heat it for 20-25 minutes until golden brown.
. See that the centers must be dry.
Fill the shells with the pudding mixture and the cream puffs are ready.
1 package of cream cheese
1 cup of powdered sugar
1 Teaspoon vanilla extract
1 defrosted container shake
1 prepared crust cracker Graham
1 cherry pie filling
Beat the cream cheese and sugar in a mixture until it is mixed.
Add vanilla essence and mix for 2-3 minutes.
Gently fold the mixture into the whipped cover.
Transfer the mixture to the cake dough and top with the cherries.
Refrigerate and serve after one hour.
Sweet chocolate cakes
1/4 cup of sugar
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla essence
3 tablespoons of cocoa powder
3/4 cup flour
1/4 cup of brown sugar packed
1/8 teaspoon of salt
1/2 cup of cold water
3 tablespoons of cooking oil
1/2 teaspoon white vinegar
Mix 1 tablespoon of melted butter or margarine and 1 tablespoon of cocoa powder without sugar until smooth.
Add 2/3 cup of sifted powdered sugar. Add 1/4 teaspoon of vanilla and enough milk (2 to 3 teaspoons) to make the consistency of diffusion, beating with a wire whisk or wooden spoon until smooth.
Mix the flour, sugar, cocoa powder, soda and salt in a medium bowl. Make a hole in the center.
Grease a baking sheet with oil and little flour.
Mix water, oil, vinegar and vanilla extracts. Put some dry ingredients and beat until smooth.
Pour the mixture into the pan and bake at 350 degrees for 18-20 minutes.
Hold the cake to cool on a wire rack for 10 minutes.
Using a 3 ¼-inch heart-shaped cutter, cut the cake into 4 heart-shaped pieces.
Spread the chocolate glaze on all the pieces.
Decorate the hearts with icing (optional).
Mini Kiss Peanut Blossoms
3/4 cup creamy peanut butter
1/2 cup butter
1-1 / 2 cups of all-purpose flour
1/3 cup of granulated sugar
1/3 cup of brown sugar
2 tablespoons of milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1-3 / 4 cups of mini chocolate kisses
Heat the oven to 375 ° F.
In a large bowl, beat butter and peanut butter until well blended.
Add 1/3 cup of granulated sugar and brown sugar. Beat until it becomes light and fluffy.
Add the egg, milk and vanilla extract completely and mix well.
Mix the flour, baking soda and salt. Gradually add to the peanut butter mixture and beat very well.
Form the dough into 1-inch balls. Roll in granulated sugar and place on an ungreased baking sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately place 3 mini chocolate kisses on top of each cookie and press lightly down.
Remove the wire rack from the baking tray. It serves when it is completely cooled.
Chocolate and strawberry sundae
500 ml: milk
200 gm: fresh cream
1/2 cup: powdered sugar
2 teaspoons: corn flour puree
1-2 tablespoons: strawberry jelly
1 spoonful: grated chocolate
1 teaspoon: vanilla essence
1 no: wafer cookies
For strawberry sauce:
1 cup: Chasni (sugar syrup)
2-3 tablespoons: strawberry, cut in cubes
2-3 teaspoons: grout of corn flour
2 teaspoons: strawberry puree
2 teaspoons: Powdered sugar
4-5 drops: lemon juice
Heat the milk in a pan. Add sugar, cornmeal cream and cream.
Add vanilla essence, once the mixture thickens, place it in the freezer once it has cooled.
To make strawberry sauce, take chasni in a pan. Add the cornmeal mash, the powdered sugar, the strawberry puree and cook it.
Now add the strawberry cut into cubes, the lemon juice and cook for a while. Strawberry sauce is ready.
Take 1-2 tablespoons of strawberry gelatin in a glass. Add 1 tablespoon of ice cream and strawberry sauce.
Add another scoop of ice cream and strawberry sauce. Finally add the grated chocolate and the strawberry cut into cubes.
Serve chocolate and strawberry ice cream with wafer cookies.
Ingredients for 4 people)
150 gm: chopped dark chocolate / white chocolate
8 tablespoons: puffed rice
3 tablespoons: chopped nuts assorted
2 tablespoons: Raisins
1 no: grated rind of an orange
Roast the inflated rice in a moderate oven at 180 ° C for 10-15 minutes or until golden brown and crunchy. Cool
Repeat the same process with the nuts.
Combine nuts, rice and raisins.
Melt chocolate over a source of steaming water in a heat resistant container.
Add the rice, nuts, raisins and crust. Put lots of the chocolate mixture in a lightly greased tray.
Leave in a cool place to set before removing it from the tray.
Store in an airtight can.
200 gm: butter
300 gm: flour
30 gm: whipped cream
120 gm: Raw cream
300 gm: strawberry
10 gm: Track
Rub the butter and flour together until the gritty texture is added and the sugar is caked to soften the dough.
Align the tarts with the dough and bake. 180 degrees Celsius.
Fill the pies with custard and place the strawberry halves.
Put the chopped track on the sides
4 cup: castor sugar
3 1/4 cup: nuts
2 1/4 cup: butter
2 cup: flour
1 cup: Cocoa powder
2 teaspoons: vanilla essence
1/2 teaspoon: Baking powder
10 no: Eggs
1/2 teaspoon: salt
Sift flour, baking powder and cocoa powder.
In a bowl, mix butter, vanilla essence and sugar until creamy, add salt
Now, gradually mix the eggs one by one. Add flour and fold well to form a smooth mixture. Add 3/4 of the nuts and mix well.
Grease a baking sheet and pour the mixture. Sprinkle the rest of the nut on the top
Bake in a moderate oven for 35 – 40 minutes or until ready.
Tea cake with marble from Choco
250 gm: butter
250 gm: sugar
225 gm: flour
25 gm: cocoa powder
5 gm: baking powder
5 no: Eggs
Mix butter and sugar.
Add the eggs little by little and continue mixing until they are very spongy.
Separate 1/5 of the mixture and mix with the cocoa powder.
Add the flour and baking powder to 4/5 of the remaining mixture and mix.
Put the mixture (white part) in a round cake tin.
Put the cocoa mixture in veins and mark it with the help of a stick or fork.
Bake the cake at 180 degrees C for 30 minutes
Banana and coconut muffins
120 gm: Maida
100 gm: butter
100 gm: breakfast sugar
75 gm: Chopped banana
10 gm: dried coconut powder
3 no: beaten egg (fluffy)
3/4 teaspoon: baking powder
1/4 teaspoon: vanilla essence
Mix the butter and sugar until the sugar dissolves and the mixture is fluffy.
Beat the eggs until they are fluffy and add the vanilla essence.
Mix the egg with the butter and the sugar mixture gradually.
Sift the flour with baking powder and add to the cream mixture.
Also add the dried coconut powder and the banana cut into cubes.
Gently mix everything together.
Place the mixture in greased muffins (2 teaspoons) each.
Bake in the preheated oven at 150 c for 30 min.
Chill and serve or serve hot.