It’s Valentine’s Day! Still stumped on what sweet to make your sweetie? Good thing we have a recipe that can be whipped up in a jiffy–these chocolate chip cookies from River Cottage Every Day (Ten Speed Press, March 2011) take just 10 minutes to make and 10 minutes to bake!

Ten-minute chocolate chip cookies

from River Cottage Every Day by Hugh Fearnley-Whittingstall

Makes 14 to 16

1/2 cup (1 stick) unsalted butter

1/2 cup superfine sugar

1/3 cup light brown sugar

1 egg, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

A pinch of sea salt

3 ounces dark chocolate, chopped into small chunks (or use milk chocolate, if you prefer)

Preheat the oven to 375°F.

Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter, and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the fl our, baking powder, and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.

Dot heaped tablespoonfuls of the mixture onto 2 baking sheets lined with parchment paper, leaving a good 11/2 inches in between each one as they really spread out. Bake for 8 to 10 minutes, until the cookies are turning pale golden brown.

Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the parchment paper onto a wire rack and let cool completely. Inevitably, they will be eaten as soon as they are cool enough not to burn fingers.

Recipes from River Cottage Ever Day by Hugh-Fearnley Whittingstall

Want to wow your sweetie with an impressive dessert that’s a total cinch? Try Ina Garten’s recipe for Eton Mess – you’ll be the star of Valentine’s Day!

Eton mess is an English boarding school dessert that incorporates several of my favorite things—fruit, whipped cream, and meringue—all smooshed together. If it’s made with raspberries and served in beautiful glasses, it’s also a very elegant dessert. I cook the raspberries in advance and then assemble the glasses before the party.

Recipe for Eton Mess
from Barefoot Contessa How Easy is That? by Ina Garten

4 (6-ounce) packages fresh raspberries, divided
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon framboise liqueur
1 ½ cups cold heavy cream
1 teaspoon pure vanilla extract
3 (3-inch) bakery meringue shells, broken in pieces

Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.

In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

As blogger and photographer Victoria Belanger–aka the Jell-O Mold Mistress of Brooklyn–says in her new book Hello, Jell-O! (out Feb. 28!!), “champagne is a sign that something special is going on.” Champagne and strawberries in a jello mold–this celebratory creation is bound to be a showstopper at your Valentine’s Day festivities.

Sparkling Champagne and Strawberries Jello

from Hello, Jell-O! by Victoria Belanger (Ten Speed Press, February 2012)
Makes 7 to 10 individual molds or one 7-cup gelatin mold
3 tablespoons (3 envelopes) unflavored gelatin powder
2 cups cold water
1 cup sugar
11/2 cups cold champagne
11/2 cups cold ginger ale
1 cup sliced fresh strawberries

In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened. Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm. Unmold and serve.

Check out more recipes from Hello, Jell-O! by Victoria Belanger:

Recipes From Hello, Jell-O! by Victoria Belanger by TheRecipeClub

If you’re looking for an easy, pretty and sweet dessert to whip up (literally) for Valentine’s Day, look no further. This Pretty’n Pink Mousse from Dylan’s Candy Bar is a simple, beautiful dessert and you can decorate it however you like. Be creative!

Recipe for Pretty’n Pink Frozen Mousse
from Dylan’s Candy Bar by Dylan Lauren

Serves 2

2 cups whipping cream, cold
1¼ cups confectioners’ sugar
1 pint strawberries, washed and mashed
Candy toppings: Conversation Hearts, Red Hots, and marshmallows
Pink chocolate roses

Whip the cream until thick. Gradually beat in the confectioners’ sugar, a little at a time. Fold in the mashed strawberries. Spread in an 8-inch square dish (or mold) and freeze until firm. Top with candy and garnish with a chocolate rose.

Everyone can be in on the sweetness of Valentine’s Day–even those with food allergies–with this Flourless Chocolate Almond Cake from Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen. Trust us when we say that everyone will want a piece!

Flourless Chocolate Almond Cake

from Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen ( Ten Speed Press, January 2012)

Free of soy and oil 
makes one 9-inch cake

cake

8 ounces semisweet dairy-free chocolate*, chopped

³/₄ cup canned light coconut milk

2 teaspoons gluten-free vanilla extract

¹/₄ cup almond meal flour

6 large eggs

¹/₂ cup sugar

glaze

²/₃ cup canned light coconut milk

8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped

1¹/₄ cups sliced almonds, toasted (see below)

Almond Paste (see below)

to prepare the cake: Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper, generously grease the paper and sides of the pan, and set aside.

In a food processor, grind the chocolate into a coarse meal. Heat the coconut milk in a saucepan over medium-high heat, until it just reaches a boil. Pour the milk over the chocolate in the food processor and pulse until smooth. Transfer the chocolate to a large bowl. Stir in the vanilla and almond meal flour.

Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume. Fold the eggs into the chocolate mixture until just incorporated. Pour the batter into the prepared pan and bake until a dry crust forms on top but the center is still slightly soft, 20 to 22 minutes. Transfer the pan to a wire rack and allow the cake to cool completely, about 1¹/₂ hours. Refrigerate for 2 hours or overnight to set. The cake will fall as it cools. Before removing the cake from the pan, lightly press down on the top of the cake to compact it further and to even out the crusty top. Remove the sides of the pan. Using the cake pan as a guide, cut out a 9-inch cardboard round and place it on top of the cake. Invert the cake onto the round, gently brush away any large crumbs. The cake can be prepared 1 day ahead if tightly covered and kept at room temperature.

to finish the cake: Roll the almond paste between 2 sheets of plastic wrap to a thickness of about ¹/₈ inch. Cut out a 9-inch circle, using the bottom of the cake pan as a guide. Place the almond circle atop the cake. Transfer the cake to a wire rack and place the rack over an extra-large bowl. The bowl will be used to catch the excess chocolate glaze.

to prepare the glaze and decorate the cake: Set a small saucepan over low heat and melt the coconut milk and chocolate, stirring until smooth. Remove from the heat and cool until the glaze is almost set but still spreadable. Spread the sides of the cake with just enough glaze to even out any imperfections, taking care not to let any crumbs get into the remaining glaze. Slowly reheat the glaze over low heat until it is smooth and just pourable, but not thin and runny. Pour the remaining glaze into the center of the cake and, working quickly, spread it over the top of the cake and around the sides, working the glaze as little as possible. Allow the glaze to cool slightly. Sprinkle the almonds around the outer edge of the top of the cake, forming a 1¹/₂-inch border. Gently press the almonds onto the sides of the cake so they adhere to the glaze. Transfer the cake to a platter and allow the glaze to set for about 30 minutes. Serve at room temperature.

almond paste

1¹/₂ cups almond meal flour

³/₄ cup sugar

3 tablespoons water

1¹/₂ tablespoons freshly squeezed lemon juice

to prepare the almond paste: Place the almond meal flour in a food processor. In a medium saucepan combine the sugar, water, and lemon juice over medium-high heat. Stir the mixture until the sugar dissolves and begins to boil. When it begins to boil, start a timer and boil the syrup for 3¹/₂ minutes, until it reaches the soft ball stage or until a candy thermometer reaches 240°F. (The soft ball stage is the point at which a drop of boiling syrup dropped in cold water forms a soft ball.) With the motor running, begin pouring the syrup into the processor in a slow stream, and process until fully incorporated, about 2 minutes. Spread a piece of plastic wrap on the counter and spoon the paste onto the center. Shape the paste into a log and wrap tightly in plastic wrap. Refrigerate for 1 week to cure or up to a month. To work with the paste, bring it to room temperature before rolling it out.

toasted nuts and seeds

Free of egg, soy, sugar, and oil

to toast nuts: Place the nuts in a large skillet over medium-high heat. Toss them continuously in the skillet until the nuts begin to crackle and turn a light golden color. Transfer the nuts to a plate and spread them in a single layer to cool.

to toast sesame seeds: Place the seeds in a small skillet over medium-low heat. Toss the seeds continuously in the skillet until they begin to crackle and pop, 1 to 2 minutes. Transfer the seeds to a plate and spread them out in a single layer to cool.

to roast nuts: Preheat the oven to 300°F. Line the bottom of a rimmed baking sheet with parchment paper. Spread the nuts on the prepared pan in a single layer. Bake until they turn a light golden color, 10 to 15 minutes, depending on the size of the nuts. Nuts burn easily, so watch them closely.

to store toasted or roasted nuts or seeds: Allow the nuts or seeds to cool completely before you store them or they will become soggy. Store in an airtight container at room temperature for up to 1 week.

Love this recipe from The Dairy-Free & Gluten-Free Kitchen? Check out our post on making Denise’s French Toast. For even more recipes, check out the excerpt below:

Recipes From the Dairy-Free and Gluten-Free Kitchen by Denise Jardine

These Lemon Bars from Sweet & Skinny (Clarkson Potter, 2011) are a great way to lighten up Valentine’s Day. You can feel guilt-free when you’re eating them, since they’re less than 200 calories a pop! However, they taste just as decadent as the real thing.

Browning the butter is the key—it makes the crumbly cookie crust taste deceptively buttery. The addition of orange juice to the filling gets the sweet-tart balance just right with less sugar. If you wish to dust the tops with powdered sugar, do so just before serving to keep it from disappearing into the bars.

Recipe for Lemon Bars
from Sweet & Skinny by Marisa Churchill

Makes 16 Bars
PER BAR: 170 CALORIES, 4.5 GRAMS FAT

Crust:
Nonstick pan spray
¼ cup Browned Butter, softened
¾ ounce (1½ tablespoons) reduced-fat cream cheese (neufchâtel), preferably Kraft brand
2 teaspoons non-hydrogenated vegetable shortening, such as Spectrum brand
¼ cup powdered sugar
1 tablespoon liquid egg substitute
1 teaspoon pure vanilla extract
1 cup all-purpose flour

Filling:
1 tablespoon finely grated lemon zest
¾ cup strained fresh lemon juice (from 3 to 4 lemons)
¼ cup strained fresh orange juice (from 1 to 2 oranges)
¾ cup liquid egg substitute
1²?³ cups granulated sugar
½ cup plus 1 tablespoon
all-purpose flour
¹?8 teaspoon salt
2 large eggs
Powdered sugar, for garnish (optional)

To make the crust: Coat a 9-inch square baking pan with pan spray.

In a medium bowl, using an electric mixer on medium speed, mix the butter, cream cheese, shortening, and powdered sugar together for 5 to 6 minutes, until the mixture is completely smooth. (If using a standing mixer, use the paddle attachment.) Add the egg substitute and vanilla, and mix for another 2 minutes. Scrape down the sides of the bowl with a spatula. Then add the flour and mix for an additional 5 minutes.

Press the dough evenly into the prepared pan, covering the bottom and about ¼ inch up the sides. (If the dough becomes sticky, cover it with a piece of plastic film and continue to press with your fingertips or the flat bottom of a glass; remove the film before baking.) Place the pan in the freezer and chill for 10 to 15 minutes, until the dough is firm to the touch.

Meanwhile, preheat the oven to 350°F with one rack in the upper third of the oven and another rack in the center position.

Prick the dough all over with a fork. Bake it on the center oven rack for 20 minutes. Then move the pan to the upper rack, rotating the pan from front to back, and bake for another 10 minutes, or until the crust is a deep golden brown all over.

To make the filling: In a medium bowl, whisk together the lemon zest, lemon and orange juices, and egg substitute; set aside.
In a large bowl, whisk together the sugar, flour, and salt until well combined. Whisk in the juice mixture, then the eggs, continuing to whisk for 1 to 2 minutes longer, until the mixture is completely free of lumps.

To finish: Remove the crust from the oven, stir the filling once more, and then immediately pour it into the crust. Loosely drape a sheet of aluminum foil over the top and return the pan to the center rack of the oven. Bake for 35 to 40 minutes, until the filling is set.

Transfer the pan to a wire rack and leave it for several hours, until the pan is cool to the touch. Then refrigerate the pan for several hours for easiest cutting.

To serve: Cut into 4 strips in one direction, then 4 in the other, to make 16 bars. Dust the tops of the bars with powdered sugar just before serving, if desired.

Refrigerate any leftover bars, tightly wrapped, for up to 4 days, or freeze them for up to 2 weeks; thaw frozen bars overnight in the refrigerator before serving.

Bring out the bubbly this Valentine’s Day with this sweet cocktail from David Lebovitz’s Ready for Dessert–the paperback of which will be out next Fall!

Pink Grapefruit–Champagne Sorbet Cocktail

from Ready for Dessert by David Lebovitz (Ten Speed Press, 2010)

Makes about 1 quart (1 liter) sorbet; 8 servings

2 cups (500 ml) freshly squeezed pink grapefruit juice

3/4 cup (150 g) sugar

1 cup (250 ml) Champagne or other sparkling wine

Champagne or other sparkling wine, for serving

In a small saucepan, warm 1/2 cup (125 ml) of the grapefruit juice and the sugar, stirring until the sugar completely dissolves.

Pour the mixture into a medium bowl and add the remaining grapefruit juice and the Champagne or other sparkling wine. Cover and refrigerate until thoroughly chilled.

Freeze in an ice cream machine according to the manufacturer’s instructions.

To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.

Tip: You can scoop the sorbet onto a chilled baking sheet and store the balls in the freezer so that they are quickly and easily dropped into the serving glasses just before serving.

David Lebovitz on The Recipe Club:

An Ice Cream Craze with David Lebovitz’s The Perfect Scoop

David Lebovitz comes to San Francisco

More recipes from Ready for Dessert

Recipes From Ready for Dessert by David Lebovitz

This recipe from BabyCakes Covers the Classics (Clarkson Potter, 2011) is especially for our vegan and gluten-free friends, but really anyone (gluten-free, vegan, or neither!) will love this donut. Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut that will leave your Valentine breathless and endlessly happy. We’re going to bake them, not deep-fry them! If you’re OK with sugar, this should be your go-to recipe, as it yields a fantastically crispy outside that secures the light, pillowy inside. The donut here is shown with cinnamon sugar topping, but you can add whatever you like!

Recipe for Plain Cake Donut from BabyCakes Covers the Classics:
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
½ cup potato starch
¼ cup arrowroot
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
¼ cup vanilla extract
½ cup hot water

Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2½ tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.

Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Spice up everyone’s childhood favorite–that ubiquitous store-bought tapioca pudding in plastic containers–with espresso, spices, and a brûléed top. This Cappuccino Tapioca Pudding from Joe Yonan’s Serve Yourself is sure to make your sweetie swoon.

Cappuccino Tapioca Pudding with Cardamom Brûlée

from Serve Yourself by Joe Yonan (Ten Speed Press, March 2011)

Makes 6 (1/2-cup) servings

3 cups milk, preferably low-fat

1/3 cup small pearl tapioca

1 tablespoon instant espresso powder

2 egg yolks, whisked to combine

1/4 teaspoon fine sea salt

1/3 cup plus 2 tablespoons sugar

1/2 teaspoon ground cardamom

Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.

Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.

Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.

Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.

When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don’t blacken the sugar, then eat.

These Compost Cookies from Momofuku Milk Bar (Clarkson Potter, 2011) are some of the best cookies you’ll ever have. Your Valentine will go nuts for these rich, delicious cookies that feature everyone’s favorite snacks: chocolate and butterscotch chips, potato chips, pretzels, graham crackers, and coffee (grounds).

Recipe for Compost Cookies from Momofuku Milk Bar:
Makes 15 to 20 cookies

225 g butter, at room temperature (16 tablespoons (2 sticks))
200 g granulated sugar (1 cup)
150 g light brown sugar (2?3 cup tightly packed)
50 g glucose (2 tablespoons)
1 egg
2 g vanilla extract (1/2 teaspoon)
225 g flour (1 1?3 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
4 g kosher salt (1 teaspoon)
150 g mini chocolate chips (3/4 cup)
100 g mini butterscotch chips (1/2 cup)
1/4 recipe or 85 g Graham Crust; recipe follows (1/2 cup)
40 g old-fashioned rolled oats (1?3 cup)
5 g ground coffee (2 1/2 teaspoons)
50 g potato chips (2 cups)
50 g mini pretzels (1 cup)

1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.

4. Using a 2.-ounce ice cream scoop (or a 1?3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.

7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Note: In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.

Graham Crust:
Makes about 340 g (2 cups)

190 g graham cracker crumbs (1 1/2 cups)
20 g milk powder (1/4 cup)
25 g sugar (2 tablespoons)
3 g kosher salt (3/4teaspoon)
55 g butter, melted, or as needed (4 tablespoons (1/2 stick))
55 g heavy cream (1/4 cup)

1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 2 tablespoons) butter and mix it in.

3. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.