Whether or not you dine out for Valentine’s Day, it’s a treat to make a special dessert for just the two of you. A few years ago we decided not to go out for Valentine’s Day dinner due to the fact some restaurants have limited, overpriced menus for the evening and reservations are difficult. We usually opt for the weekend after the holiday. But that doesn’t mean we can’t have a nice dinner at home with a spectacular dessert. And, by the way, the “two of you” can mean a spouse, relative, good friend, or a neighbor.
Here are some easy, “over the top” desserts to consider making
Chocolate Amaretto Cake:
1 box chocolate cake mix
1-8 oz. carton sour cream
2/3 cup Amaretto
3/4 cup vegetable oil
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. Combine cake mix, sour cream, eggs, Amaretto and oil in mixing bowl. Beat at medium speed 3-5 minutes. Stir in chips. Pour mixture into a greased and floured Bundt pan. Bake 55 minutes. Cool in pan 30 minutes. Remove from pan and drizzle with frosting.
Chocolate Amaretto Frosting:
2 Tbsp. butter
2 Tbsp. cocoa
2 Tbsp. Amaretto
2 tsp. milk
1 cup powdered sugar
1/4 tsp. vanilla extract
Combine butter, cocoa, Amaretto and milk in saucepan. Bring to boil, stir until butter melts. Remove from heat. Add powdered sugar and vanilla. Mix well.
2 Granny Smith apples, cored, peeled and quartered
1 can (8 count) refrigerated crescent rolls
1/2 cup sugar
1/2 stick butter, melted
1 cup orange juice
1 tsp. vanilla extract
Preheat oven to 350 degrees. Wrap 1/4 apple in each roll, place in 8″ pan. Combine butter, sugar, orange juice and vanilla. Pour over apples. Bake for 30 minutes. Serve warm with vanilla ice cream.
If you don’t have much time, try this one:
Sliced Oranges with Cinnamon:
6 navel oranges
6 Tbsp. Cointreau or Triple sec (orange liqueur)
Remove a small slice from the bottom of each orange so it will stand up. Cut away peel with a small sharp knife and cut fruit crosswise into 1/8″ thick slices. Arrange in overlapping rows on serving dish or individual plates. Drizzle liqueur over oranges and sprinkle with sugar and cinnamon.
Bailey’s Irish Cream Chocolate Pie:
1 graham cracker crust or chocolate pie crust, ready made
1/2 cup milk
1/2 cup Bailey’s Irish Cream
1 large package chocolate instant pudding mix
1-8 oz. container frozen non-dairy whipped topping
Combine milk and Bailey’s in large bowl. Add pudding mix and whisk just to combine. Immediately add whipped topping and whisk to combine. Pour mixture into pie crust. Refrigerate at least 30 minutes before serving. Keeps well in refrigerator for 2-3 days.
Toasted Almond Ice Cream Balls:
2 pints vanilla ice cream
1 1/2 cups blanched whole almonds, toasted and finely ground
1- 12 oz. jar butterscotch flavored topping
1/2 tsp. ground cinnamon
Put ice cream in refrigerator for about 30 minutes to slightly soften before starting to make balls. Chill a cookie sheet in freezer. Place ground almonds on wax paper or in pie pan. Line chilled cookie sheet with wax paper. Working quickly, using a 2 1/4 inch ice cream scoop or 2 large spoons, scoop a ball of ice cream, roll in almonds and place on lined cookie sheet. Repeat with remaining ice cream and almonds to make 7 more (8 total) ice cream balls. Freeze until firm, about 2 hours. If not serving the same day, when ice cream balls have hardened, cover with plastic wrap. Stir butterscotch topping and cinnamon together in a small bowl. Serve over ice cream balls.
Parisan Apple Crisp:
2 lbs. Granny Smith apples
1 1/3 cups sugar
1 cup flour
1/4 tsp. cinnamon
1 cup melted butter
1 tsp. vanilla extract
Peel and slice apples. Arrange apple slices in a shallow buttered 9×9″ baking dish. Combine sugar, flour and cinnamon in a bowl and mix well. Stir in butter and vanilla. Spoon over apples. Bake in 400 degree preheated oven for 30-40 minutes or until brown and bubbly. Serve warm. Top with freshly whipped cream or ice cream.