- If you’re looking for something to bake for your Valentine, these Valentine Heart Cookies from The Knead for Speed should do the trick. They’re brown sugar cookies with bright red hearts baked right in – so you get a valentine right in the cookie itself! The secret here is to make the red hearts separately and press them into the brown sugar cookies as you flatten them onto the baking sheet, so that when they bake, everything melds into one sweet cookie.
- Oreo Stuffed Chocolate Chip Cookies are definitely the way to go if you’re looking for a new twist on an old staple. Picky Palate transformed ordinary cookie dough into these decadent treats by wrapping it around a whole oreo cookie. When the cookies bake, the oreo stays intact, leaving you with an impressive looking stuffed cookie that has a melty, sweet chocolatey center to contrast with the buttery cookie dough surrounding it.
- Speaking of chocolate chip cookie dough, a batch of Chocolate Chip Cookie Dough Cupcakes, like the recipe that The Girl Who Ate Everything tried, is another way to satisfy your cravings. These are chocolate chip cupcakes stuffed with chocolate chip cookie dough and topped with chocolate chip cookie dough frosting. The stuffing is an eggless cookie dough, so it is perfectly safe to eat, and the frosting has both brown sugar and butter to give it that cookie flavor.
- Nutella is great when simply spread on a baguette or a piece of toast, but it is an easy ingredient to be creative with, too. Crispy Waffle used it in a batch of Creme Fraiche Ice Cream with Nutella. When you scoop this ice cream out to serve it, you’ll get swirls of nutella in with the creamy ice cream. The swirl is difficult to add if you actually try to swirl it in, but if you layer the ice cream and the nutella into your ice cream container when you are ready to chill the ice cream, you’ll get swirls when you scoop. You can also try this technique with store bought ice cream if you don’t have an ice cream maker at home.
- The Warm Chocolate Raspberry Tarts that The Litle Teochew baked are a Pierre Herme recipe. The tarts have a light, buttery shell and are filled with fresh raspberries and a flourless chocolate filling. The tarts are baked just enough to set the filling and, unlike other tarts that need to be cooled before serving, these are served while still warm. This means that every bite is going to deliver the bright taste of fresh berries and a burst of oozing, indulgent chocolate. A few fresh raspberries and a bit of vanilla ice cream or whipped cream will finish these off.
A tour of the Bouchon Bakery, Yountville, CA
Chocolate Truffle-Filled Peanut Butter Cookie Cups