Fun & Sexy Valentine’s Day Treats

Valentine’s Day is next week and to help you celebrate with your loved one, we have gathered some sexy and sweet treats to whip up for that special day. From heart shaped Nutella and strawberry stuffed french toast for breakfast to red velvet brownies with white chocolate butter cream frosting for dessert, take a look at some great recipes to add some sweetness to your romance filled day.

Red Velvet Cupcakes


  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract


  1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
  3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
  4. With mixer on low speed, slowly beat in flour mixture until blended.
  5. Fill muffin cups two-thirds full.
  6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.


Salted Caramel Lava Cake


4 oz of semi-sweet baking chocolate squares [113 grams]

4 oz of butter [1 stick or 113 grams]

1/3 cup of sugar or icing sugar

2  large eggs

1/3 cup A P flour [All purpose white flour]

Some butter for greasing 4, 3 inch diameter, ramekins

6-8 caramel squares

a little rock salt/sea salt

100% cocoa powder for dusting ramekins, optional


Preheat oven to 425 deg [218 deg celsius]

Butter the ramekins. Dust with cocoa powder[optional]

Cut each caramel square into a few smaller pieces and press some salt onto them and set aside. If you leave them whole they might not melt all the way through.

Microwave the chocolate squares and butter for one minute in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combine.

Add the sugar and mix it in.

Whisk in the eggs and incorporate.

Stir in the flour. Work the flour in gently to combine.

Divide batter among the 4 ramekins.

Gently push the salted caramel bits into the batter covering them.

Place ramekins on a cookie sheet and bake between 10-14 minutes. The cake is ready when it has a domed appearance, the center is a little moist and the edges of the cake, dry and firm.

Remove from the oven, insert a knife and go around the cake, invert onto serving plates, garnish with salt and serve.


Heart Shaped Nutella and Strawberry Stuffed French Toast


  • 3 large eggs
  • 2/3 cup milk
  • 1/4 teaspoon vanilla
  • pinch of nutmeg
  • 8-12 thick slices bread
  • 1/2 cup nutella (more or less)
  • 8-10 strawberries, stemmed and sliced
  • 1/2 cup heavy whipping cream
  • Powdered sugar to taste


  1. In a shallow pie plate or dish, whisk together the milk, eggs, vanilla and nutmeg until well-combined. Using a heart-shaped cookie cutter or a sharp paring knife (free hand the heart shape, which is what I did), cut a heart out of each piece of bread. I like to save the crusts and excess bread for homemade bread crumbs – just toss them all in a ziploc bag and put them in the freezer.
  2. Heat a nonstick griddle or skillet over medium heat (add a bit of butter if your skillet is prone to sticking). Dip each piece of heart-shaped bread into the egg/milk picture so the liquid soaks into the bread. Cook the bread for 2-3 minutes on each side until golden. Remove to a plate and repeat the process until all the bread is cooked. Whip the cream and powdered sugar (to taste, 1/2 tablespoon or so) until stiff peaks form.
  3. Spread a healthy amount of nutella on one slice of cooked bread. Top with sliced strawberries. Spread nutella on another slice of bread and place the bread nutella side up on top of the strawberries. Top with another layer of sliced strawberries and a final piece of french toast. Dollop a bit of whipped cream on top and sprinkle with a bit of grated nutmeg, if desired. Serve immediately.

Chocolate Cheesecake Cherries


60 fresh cherries


2 oz spreadable cream cheese

1½ tablespoons powdered sugar

½ teaspoon vanilla

3 tablespoon whipped topping or whipped cream

Chocolate 10­-12 oz good quality milk or dark chocolate

2 tablespoons semi­sweet or dark chocolate chips (optional)


1. Wash and dry cherries. Remove stems and pit cherries placing on paper towels to dry.

2. Combine cream cheese, powdered sugar and vanilla. Gently stir in whipped topping and place mixture in a piping bag with a tip that will fit inside the hole of the pitted cherry.

3. Dab each cherry dry and fill with cheesecake filling.

4. In a small ziploc bag, melt about 1 oz of chocolate. Pipe a small amount to “seal” the top and bottom of each cherry. Set the cherries on their side on a parchment lined pan. Place in the freezer for about 5 minutes.

5. Meanwhile, place a small amount of the chocolate in a microwave bowl. Microwave at 30% power in 30 second increments until most of the chocolate is melted. (You don’t want to melt it all the way, stirring will melt the remaining pieces).

6. Dip each cherry into the melted chocolate turning to coat. Allow excess chocolate to drip off and place cherries on a parchment lined pan.

7. If desired, melt 2 tablespoons semi­sweet or dark chocolate chips in a small ziplock bag for about 20 seconds in the microwave. Snip a tiny piece off the corner and use to pipe a design on your chocolates.

8. Cool at room temperature 15 minutes. Refrigerate until serving.

Red Velvet Brownies With White Chocolate Buttercream Frosting


For the brownies:
    • 3 tbsp unsweetened cocoa powder
    • 1 oz red food coloring (or a scant 2 tbsp)
    • 2 tsp pure vanilla extract, divided
    • 1/2 cup (8 tbsp) unsalted butter, at room temperature
    • 1 1/2 cups granulated sugar
    • 2 large eggs, at room temperature
    • 1 1/4 cups all-purpose flour
    • 1/4 tsp salt
For the white chocolate buttercream frosting:
  • 1/2 cup (8 tbsp) unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
  • 1 – 2 tbsp heavy cream


  1. To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  4. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

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