From smooth red velvet to decadent chocolate, Valentine’s Day desserts are rich in variety and creativity. So why not indulge a little? Fall in love with the Chocolate Chiffon Pie from The Romney Family Table or the Layered Red Velvet Cake from Sweets and Treats with Six Sisters’ Stuff. Whatever the dessert, you’re sure to find love this holiday with these amazing Valentine’s Day dessert recipes.

From Savoring the Seasons with Our Best Bites
Serves 10–12

Raspberry Sauce Ingredients

• 12 oz. frozen unsweetened raspberries (about 3 cups)
• 1/2 cup sugar
• 3 tablespoons water, divided
• 1 tablespoon cornstarch

Crust Ingredients

• 2 1/2 cups chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
• 6 tablespoons butter, melted

Cheesecake Ingredients

• 1 cup white chocolate chips
• 3 (8 oz.) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 3/4 cup sour cream
• Fresh raspberries, for garnish
• White chocolate curls, for garnish

For Sauce:

Place frozen berries, sugar, and 2 tablespoons water in medium saucepan on medium heat. Stir occasionally, mashing berries with spoon, until mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 tablespoon water with cornstarch in small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1–2 minutes until slightly thickened. Pour sauce through fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.

For Crust:

Combine cookie crumbs and melted butter. Press mixture onto bottom and 1 inch up the sides of 10-inch springform pan.

For Cheesecake:

Preheat oven to 350°F.

Place white chocolate chips in microwave-safe bowl and heat in 30-second intervals, stirring after each, until chocolate is melted and smooth.

Beat cream cheese and sugar in separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour, and sour cream and beat just until combined. With mixer running, add melted white chocolate in steady stream and mix just until incorporated.

Pour half cream cheese mixture over cookie crust and spread evenly. Drizzle 2 tablespoons raspberry sauce over top and use knife to swirl sauce into filling. Pour remaining filling on top and drizzle another 2 tablespoons raspberry sauce over top. Use knife to swirl sauce.

Place springform pan on top of two layers of heavy-duty foil. Wrap foil up sides of pan to prevent water from leaking into pan. Place foil-wrapped pan into larger shallow pan, such as a large roasting pan, and place in oven. Pour enough hot water into larger pan to reach about two-thirds up sides of cheesecake pan. Bake 70–80 minutes or until cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.

Remove both pans from oven and let cheesecake sit in water bath for 30 minutes. Remove springform pan from water and remove foil. Place pan on cooling rack until cooled to room temperature. Cover and refrigerate for 6–8 hours.

When ready to serve, gently remove sides from springform pan and cut cake into 10–12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.

Savoring the Seasons with Our Best Bites

The award-winning food bloggers and authors of Our Best Bites are at it again, this time with all-new recipes focused around the seasons of the year. Savoring the Seasons with Our Best Bites will help you cook up a storm for your family and friends the whole year round using fresh, healthy, seasonal ingredients. Recipes specific to the various holidays abound as well as delightful food crafts to make and enjoy.

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From The Romney Family Table

• 1 9-inch pastry shell, baked and cooled
• 1 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (1 oz.) square unsweetened chocolate, melted
• 1 cup heavy cream; whipped with 4 tablespoons sugar to sweeten
  

Beat butter; add sugar and beat well. Add eggs one at a time, beating 5 minutes after each addition. Add vanilla and chocolate. Pour into prepared pie shell. Top with whipped cream.

From Sweets & Treats with Six Sisters’ Stuff

Cake Ingredients

• 2 (3.4 oz.) boxes instant chocolate pudding
• 3 1⁄2 cups milk
• 1 (8 oz.) tub nondairy whipped topping, thawed
• 1 (16 oz.) package chocolate graham crackers
• 2 cups fresh raspberries (or frozen, thawed)

Chocolate Frosting Ingredients

• 1⁄4 cup (1⁄2 stick) butter, melted
• 3 tablespoons cocoa powder
• 1 1⁄2 cups powdered sugar
• 3 tablespoons milk

For Cake: 

Coat 9x13-inch baking dish with nonstick cooking spray.

In large bowl, whisk together pudding mix and milk for 2 minutes, until slightly thickened. Fold in whipped topping.

Place layer of chocolate graham crackers on bottom of prepared pan. If needed, break a couple graham crackers into smaller pieces so bottom is completely covered. Top graham crackers with 1⁄2 of pudding mixture and then top with 1 cup raspberries.

Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers.

For Chocolate Frosting: 

In medium bowl, whisk together melted butter, cocoa powder, powdered sugar, and milk. Spread evenly over top layer of graham crackers and chill in refrigerator overnight, or at least 6 hours.

Sweets & Treats with Six Sisters’ Stuff

Who doesn’t love dessert? The Six Sisters have gathered together more than 100 of their best dessert recipes into one cookbook that the whole family will enjoy. From cakes and cupcakes and cookies to pies and brownies and ice cream, this cookbook has the easy-to-make, family-friendly recipes you’ve come to expect from the Six Sisters in Sweets & Treats.

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From The Romney Family Table

Soufflé Ingredients

• 4 eggs, separated
• 1/2 cup sugar
• Pinch of salt
• 2 tablespoons Cognac (or 2 teaspoons vanilla extract)
• 4 oz. bittersweet Swiss chocolate
• 1 oz. unsweetened chocolate
• 2 tablespoons heavy cream

Vanilla Sauce Ingredients

• 4 egg yolks
• 1 1/4 cups light cream
• 8 tablespoons sugar, divided
• 1 cup heavy cream
• 1 teaspoon vanilla extract (or scraping of one vanilla bean)

For Soufflé:

Place egg yolks in small mixing bowl and pour sugar over them in a stream. Sprinkle with salt. Stir in liqueur or vanilla extract and set aside.

Melt chocolates together over very low heat. Cool. Stir in heavy cream and then combine with yolk mixture.

Preheat oven to 400°F. Whip egg whites in separate bowl and gently fold into chocolate mixture. Turn into 6-cup soufflé dish that has been buttered and very lightly sugared. Bake for 14 to 16 minutes. Serve with vanilla sauce (below).

For Vanilla Sauce:

Beat egg yolks with mixer until very light and fluffy. Add 4 tablespoons of sugar and beat again until thick, light, and fluffy. Mix in vanilla extract or vanilla bean scraping.

Heat light cream in saucepan until hot but not boiling. Pour hot cream slowly over yolk mixture in the mixer, beating all the time. Transfer sauce to saucepan and cook over low heat until sauce coats the back of a metal spoon. Cool.

Whip heavy cream until soft peaks form. Beat in remaining 4 tablespoons sugar. Fold cream into cooled vanilla mixture.

From Sweets & Treats with Six Sisters’ Stuff
Serves 18

• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup plain Greek yogurt
• 1/2 cup buttermilk
• 1 (1 oz.) bottle red food coloring
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup cocoa powder
• 2 1/2 cups all-purpose flour

Cream Cheese Buttercream Frosting Ingredients

• 1 (8 oz.) package cream cheese, at room temperature
• 1/4 cup (1/2 stick) butter, room temperature
• 2 tablespoons sour cream
• 2 teaspoons vanilla extract
• 6 cups powdered sugar
• 1 Hershey’s Milk Chocolate bar, for topping (optional)

Preheat oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.

In large bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in vanilla, Greek yogurt, buttermilk, and food coloring until combined. Mix in salt, baking soda, cocoa powder, and flour until combined.

Pour batter into prepared cake pans and bake 35 to 40 minutes or until inserted toothpick comes out clean. Let cool completely.

For Cream Cheese Buttercream Frosting:

In large bowl, beat together cream cheese, butter, sour cream, and vanilla until fluffy, about 3 minutes. Beat in powdered sugar until smooth. Frost cake as desired.

If desired, use vegetable peeler on the Hershey’s bar to create chocolate curls for garnish. 

From The Lion House Cookbook
Serves 16 

• 4 tablespoons unsalted butter
• 12 oz. dark chocolate, broken up
• 6 eggs, separated
• 2 cups heavy cream
• 1/2 cup powdered sugar

Melt butter and chocolate in the top of double boiler set over simmering water. Stir until smooth. Pour into large bowl and cool slightly.

Beat egg yolks until blended and light yellow in color. Incorporate yolks into melted chocolate mixture. In medium bowl, whip cream until soft peaks form. Add powdered sugar and beat until stiff but not dry. Fold into the chocolate mixture. In medium bowl beat egg whites until stiff but not dry. Fold into chocolate and cream mixture. Chill for service.

The Lion House Cookbook

The Lion House, whose kitchens have continuously produced fantastic home-cooked meals since 1856, now shares more than 500 of its favorite recipes with you. From classics like Lion House Rolls and Sarah’s Salad to unique dished such as Chilled Banana Bisque and Nutmeg Spinach Soufflé, there’s something in The Lion House Cookbook for any appetite—and any level of home cook. And don’t forget dessert!

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From The Lion House Cookbook
Serves 14–16 

• 1 (16 oz.) package Oreo® cookies
• 1/2 cup butter, melted
• 1 1/2 cups white chocolate chips
• 1/2 cup heavy cream
• 1 (16 oz.) carton frozen nondairy whipped topping, thawed
• Chocolate curls, for garnishing
• Fresh berries, for garnishing

Place cookies in bowl of food processor and process until they become fine crumbs. Place in separate bowl. Pour melted butter over crumbs and mix thoroughly. Press crumbs into 8-inch springform pan. Freeze 1 hour.

In small saucepan over low heat, melt white chocolate chips with cream until cream almost scalds. Remove from heat and allow to cool slightly. Stir well to form white ganache. It may look lumpy at first, but keep stirring until it looks smooth and beautiful.

Place thawed whipped topping in bowl of large mixer and whip in ganache.

Fill crust with white mousse, smoothing top from the center outward. Freeze until solid, usually over- night. Garnish with chocolate curls and fresh berries.

From Sweets & Treats with Six Sisters’ Stuff
Serves 10

Ingredients

• 12 Oreo cookies, finely crushed
• 3 tablespoons butter, melted
• 2 (8 oz.) packages cream cheese, at room temperature
• 1 cup powdered sugar
• 1 1/2 cups Nutella
• 1/2 teaspoon vanilla extract
• 3/4 cup heavy cream, divided
• 1/2 cup semisweet chocolate chips

In large bowl, combine crushed cookies and melted butter. Press mixture into bottom of 8-inch springform pan and set in the fridge until firm.

In large mixing bowl, beat together cream cheese, powdered sugar, Nutella, vanilla extract, and 1⁄4 cup of heavy cream with electric mixer until smooth. Spread filling over crust and place in fridge until it sets up.

In microwave-safe bowl, combine chocolate chips and remaining 1⁄2 cup heavy cream. Heat on high power for 1 to 2 minutes, or until chocolate chips are melted, stopping every 30 seconds to stir. Once mixture is smooth, spread evenly over cheesecake. Cover and refrigerate until set. 

From the Lion House Cookbook
Makes 1 pie

1 unbaked (9-inch) pie shell

Filling Ingredients

• 3/4 cup butter or margarine
• 6 tablespoons unsweetened cocoa
• 1 cup sugar, divided
• 2/3 cup ground blanched almonds
• 2 tablespoons flour
• 3 eggs, separated
• 2 tablespoons water

Topping Ingredients

• 1/3 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 cup canned cherry pie filling

Glaze Ingredients

• 1/2 cup semisweet chocolate chips
• 1 1/2 teaspoons shortening

For Filling:

Preheat oven to 350°F. In medium saucepan, melt butter or margarine; stir in cocoa and
3⁄4 cup sugar. Remove from heat and allow to cool for 5 minutes. Add almonds and flour; stir well. Add egg yolks one at a time, stirring well after each addition. Stir in water. In medium bowl, beat egg whites at high speed until foamy. Gradually add 1⁄4 cup sugar, beating all the time, until so peaks form. Fold chocolate mixture into egg whites just until blended. Pour mixture into unbaked pastry shell. Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes.

For Topping:

In medium bowl, combine sour cream, sugar, and vanilla. Spread over warm pie. Spoon cherry pie filling over the top and return pie to oven for 5 minutes.

For Glaze:

Melt chocolate chips and shortening over low heat in small saucepan, stirring constantly. Drizzle over pie and refrigerate for at least 2 hours.

From Our Sweet Basil Kitchen
Serves 4

• 4 croissants, sliced open
• Butter, softened
• Chocolate-hazelnut spread (like Nutella)
• Sliced strawberries
• Freshly whipped, sweetened cream

Spread a very light coat of butter over each croissant half.

On a grill pan or outdoor grill heated to medium heat, place croissant halves facedown and grill just until marks appear, 1 to 2 minutes.

Quickly apply generous layer of chocolate hazelnut spread over half of grilled croissants, top with berries and whipped cream, followed by croissant tops. Serve with dollop of whipped cream on top.

From The Romney Family Table

Cake Ingredients

• 1 cup butter, softened
• 2 1/2 cups sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 2 cups boiling water

Chocolate Frosting Ingredients

• 6 ounces semisweet chocolate chips
• 1 cup butter
• 1/2 cup light cream
• 2 1/2 cups powdered sugar
• 2 cups sweetened whipped cream for frosting inner layers

Preheat oven to 350°F. Grease (or spray) and flour three 8-inch round cake pans.

Cream together butter, sugar, eggs, and vanilla in large mixing bowl. Set aside.

Sift together flour, baking soda, baking powder, and salt. Set aside.

Mix together cocoa and boiling water. Add to creamed ingredients. Beat in dry, sifted ingredients. Divide batter into three prepared cake pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans and cool.

For Chocolate Frosting:

In saucepan over low heat, melt chocolate and butter together. Stir in cream. Sit mixture over ice. Stirring constantly, add sugar until frosting holds its shape.

To frost, place one cake layer on serving plate and top with 1 cup whipped cream. Repeat with second cake layer. Add third cake layer and frost top and sides of cake with chocolate frosting.

The Romney Family Table

NEW YORK TIMES BESTSELLER! Home is where good things happen—and for the Romney family, the heart of the home is the kitchen. In The Romney Family Table, Ann Romney, wife of former Massachusetts governor and presidential candidate Mitt Romney, reflects on her many years as a mom, shares family recipes, and describes some of her favorite and not-so-favorite moments of raising a family.

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From Savoring the Seasons with Our Best Bites
Makes 16-18 (2-inch) pops or 6 (4-inch) mini pies

Apple Pie Filling Ingredients*

• 1 medium tart green apple, peeled and shredded
• 1/4 teaspoon ground cinnamon
• 1 tablespoon packed brown sugar
• 1 tablespoon flour
• 1 1/2 teaspoons lemon juice
• 1 tablespoon cold butter, shredded

*Canned pie filling may also be used.

Pie Pop Ingredients

• 1 unbaked pie crust (homemade or store-bought)
• 6-inch lollipop sticks (available at craft stores)
• Small bowl of water
• 2 tablespoons butter, melted
• Coarse sugar or sprinkles for topping

Glaze Ingredients

• 1/2 cup powdered sugar
• 1 tablespoon butter, melted
• 1–3 teaspoons milk 

For Pie Filling:

Combine all ingredients.
Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat, if desired.

For Pie Pops:

Roll out pie crust dough on floured surface about 1⁄8-inch thick. Cut out heart shapes (or other shapes of your choosing) and place on baking sheet.

Place about 1–2 teaspoons of filling on each dough cutout, keeping filling at least 1⁄4 inch away from the edges.

Place 6-inch lollipop stick in center of shape, with top of stick near top of shape. Wet your finger in small bowl of water and wet edge of pie crust shape. Wet edges of second pie crust shape (one without filling) and place on top of the other. Press together gently with your fingers to seal cutouts together.

Use fork to crimp edges, being sure to seal edges around stick. Poke fork once into top of pie so steam can vent. If desired, brush top of pie with melted butter and sprinkle with sugar (or leave plain to glaze after baking).

Bake pies 15–20 minutes or until barely golden brown. Cool for a few minutes and then transfer to cooling rack.

For Glaze:

Whisk together all ingredients until smooth. Add milk until desired consistency is reached. Gently brush or spoon glaze over pies while still warm. Cool completely before packaging. If desired, place in cellophane bags and tie with ribbons and labels.

From Our Sweet Basil Kitchen
Serves 9–12

• 1 (11 oz.) package caramel squares, unwrapped
• 2/3 cup plus 2 tablespoons evaporated milk, divided
• 1 1/2 cups flour
• 2 cups sugar
• 1/2 cup plus 1 tablespoon Dutch-processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup plus 1 tablespoon unsalted butter, melted
• 1 1/4 cup chocolate chips

Preheat oven to 350°F and grease 9x13-inch baking pan.

Place caramels and 1/3 cup of evaporated milk in microwave-safe dish. Heat at high power in 30-second intervals, stirring in between each, until smooth and melted.

In another large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add melted butter and remaining 1/3 cup plus 2 tablespoons evaporated milk and stir with wooden spoon until the batter is thick, with no floury streaks remaining.

Spread and press half of batter into prepared pan. Bake 8 minutes, remove from oven, and sprinkle evenly with chocolate chips. Slowly pour melted caramel evenly over entire surface of brownies to be sure that everything is covered in caramel.

Using your hands, scoop up palm-sized portions of remaining brownie batter and press flat between your hands. Gently lay over caramel until covered. Return to oven and bake 15 minutes.

Cool before cutting into bars.

Our Sweet Basil Kitchen Cookbook

Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Carrian grew up in the Pacific Northwest and prefers garden-fresh produce, natural ingredients, and healthy eating. Cade, raised in South Carolina, loves all things Southern—particularly if it involves a grill. Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family.

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From Recipes from The Roof
Serves 6–8 

• 2 pints fresh strawberries
• 1 pound semisweet chocolate
• 1 pound white chocolate 

Wash strawberries with cold water and towel dry. Melt chocolate in microwave in microwave-safe bowl for 30 seconds. Remove bowl and stir chocolate. Repeat 30-seconds-and-stir rotation until chocolate is smooth and runny. Be careful not to burn chocolate. Line baking sheet with parchment paper. Dip strawberries in melted chocolate and place on parchment paper to let chocolate set up.

For an added air, melt small amount of white chocolate and drizzle it over already covered berries.

Recipes from The Roof

Considered one of the premiere restaurants in Salt Lake City, The Roof restaurant offers international cuisine and a world-renowned dessert buffet, located in a building that once served as one of the world’s grand hotels. Now known as the Joseph Smith Memorial Building, the Hotel Utah operated from 1911 to 1987 before undergoing a complete renovation. In celebration of the building’s 100th anniversary, this unique cookbook features recipes from each of the three current restaurants — The Roof, The Garden, and the Nauvoo Café — as well as popular dishes from JSMB Catering Services.

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From Recipes from The Roof
Serves 12–14

Cake Ingredients

• 1 package white cake mix
• 1 (16 oz.) can raspberry filling 
• 1 cup fresh raspberries, for garnish

Whipped Cream Frosting Ingredients

• 2 cups heavy cream
• 1⁄2 cup powdered sugar
• 1 teaspoon vanilla

Raspberry Sauce Ingredients

• 1⁄2 cup raspberry jam
• 1 tablespoon warm water

For Cake:

Prepare and bake cake following package directions for two 9-inch round cakes. Cool and cut each cake layer into two layers so that you have four layers. Spread raspberry filling evenly between four layers and chill for 30 minutes.

For Frosting:

In mixing bowl, whip cream, sugar, and vanilla until soft peaks form and hold their shape.

For Sauce:

Combine raspberry jam with warm water and mix well. Frost sides of cake with frosting. Drizzle sauce over top and garnish with fresh raspberries.