Skip the store-bought sweets this Valentine’s Day and try these easy dessert recipes. From no-bake to the most decadent lava cake that are perfect for school parties, playdates, or your family.
All recipes by Annie the Baker.
Peanut Butter “Parfait”
Makes 9 individual desserts
Chocolate Cookie Crumble:
2 ¼ cups OREO cookies, finely crushed (in a blender or food processor)
2 ½ oz melted butter
Combine and place 2-3 tbsp in the bottom of each individual serving dish.
Peanut Butter Chocolate Truffle Layer:
¾ cup creamy natural peanut butter (like Laura Scudder’s old fashioned peanut butter)
⅔ cup good quality milk chocolate
Melt the milk chocolate over double boiler and then add the peanut butter and stir until smooth. Pour onto the prepared crust and chill until firm.
Peanut Butter Cream Layer:
8 oz cream cheese, room temperature
½ cup granulated sugar
½ cup brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup creamy natural peanut butter
1 cup heavy cream
Beat softened cream cheese 2 minutes (or until no lumps) in Kitchen Aid mixer with paddle attachment. Add sugars, vanilla and salt - beat until smooth, about 5 minutes. Scrape bowl - Add peanut butter - beat 1-2 minutes. In another bowl - Whip the cream to soft peak stage and then fold into the peanut butter mixture. Pour onto prepared chocolate cookie crust (on top of the firm chocolate peanut butter layer) and refrigerate for at least 3 hours or overnight. Serve with dollop of whipped cream and honey roasted peanuts (or beer nuts) sprinkled on top.
Buttermilk Panna Cotta
Makes 10 - 4 oz servings
1.5 cups heavy cream
1.5 cups milk
½ cup sugar
½ vanilla bean, scraped
5 gelatin sheets or 4 teaspoons granulated gelatin
1.5 cups buttermilk
In a large saucepan, bring cream, milk and sugar to a simmer, until sugar is dissolved. Remove from heat. Let cool for about 5 minutes. Add the gelatin sheets to the mixture, mix well to combine. Add buttermilk and strain through a fine mesh chinois. Pour into 4 oz serving cups and chill overnight or at least 8 hours to set. Serve with fresh fruit sauce (strawberry, raspberry, blackberry, rhubarb, or huckleberry).
Makes 10 lava cakes (4 oz servings)
1 ½ cups granulated sugar
1 ¼ cups chopped bittersweet chocolate (at least 72%)
11 Tbsp butter (1 stick + 3 Tbsp), plus more butter for molds
1 ¼ cups cake flour
Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir to combine. Set aside.
In a Kitchen Aid mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Add the chocolate and butter mixture to the egg mixture and combine. Add the cake flour and stir to combine.
Pour into well greased (with soft butter, all over the bottom and sides of 4 oz tins) Or lightly sprayed silicone molds. Fill to just below the rim. Bake in a very hot 425 F oven. For 6-8 minutes, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle still has about a dime size puddle. Do not want to over bake these cakes. Let the cakes set up for about 1-2 minutes and then unmold onto a plate. Serve with vanilla ice cream or whipped cream. Enjoy!
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