Valentine’s Day is only a week away. February 14th is a day when we can indulge in over-sized novelty heart shaped boxes full of chocolate without guilt, and everything seems to be turned into red-velvet. I myself am not a fan of red velvet cake, and have never made one. Chocolate, however, I understand.

Over the years I have made several Valentine’s Day desserts. Whether your single, in a relationship, or just want to share some love with your girlfriends (check out this Valentine’s Day in Girly Soiree by The Glitter Guide). These February 14th treats are perfect for satisfying your holiday-induced sweet tooth. I am making something for this year, but will share that recipe next week. For now, these recipes are sure to please.

These cupcakes have always gotten a lot of attention around Valentine’s Day. Decadent Devil’s Food Cake with smooth buttercream topped with fondant hearts // Recipe Here

Chocolate Cupakes with Whipped Vanilla Buttercream. ‘Send’ Some love today with these little stationery inspired cupcakes // Recipe Here

A smaller, bite-sized version of the larger cupcakes. Like a small bunch of carnations, these are great for bringing to the office, lunchroom or school // Recipe here

A secret ingredient makes these Soft Chocolate Chip Cookies perfect for dunking. Even better the next day. Wrap them up in a pretty cellophane bag, or treat box for sharing // Recipe Here

Looking for something truly decadent? Try these rich, silky smooth, sinful Dark Chocolate Cupcakes. The frosting is run-through-your-teeth smooth. Top with Valentine’s sprinkles or fondant hearts // Recipe Here

Creamy and indulgent, this Coffee Ice Cream is a dreamy apres-dinner dessert to cool the senses. Add some hot espresso and make an Affogato for a more sophisticated dessert // Recipe Here

Fill a heart shaped tin with these rich individually wrapped Chocolate Honey Truffles for someone special. Make ahead and keep in the fridge for easy distribution // Recipe Here

A Valentine’s Day staple. A truly simple no bake dessert that is the epitome of love. Chocolate enrobed strawberries, dipped and drizzled in chocolate, nuts and coconut. Best served the same day. Make in the morning, enjoy at night // Recipe Here & Step by Step Instructions Here

Try a recipe and share some love&chocolate with a loved one for Valentine’s Day this year.

I’m definitely missing Mexico. The hot weather ( it was -3 here in Vancouver yesterday ) the delicious food ( back to yogurt and oatmeal for breakfast ) and the beach hammocks. Yup I could go for another vacation right about now…

I didn’t back too much before we left, having to get into a bathing suit and all. But now that we’re back I wanted to use my new camera and bake something delicious. That, and Adam asked for cookies about the minute we got home. I had been thinking about this recipe for quite a while now but had not tested it out yet.

I had received these packets of Starbucks Hot Cocoa a week or so before we left. Now, their not just any cocoa mix, their Salted Caramel hot cocoa. I’m not a coffee drinker at all, so I hardly frequent Starbucks. I also don’t drink a lot of hot chocolate either. I’ll drink tea on occasion but I’m most likely to pour myself a giant glass of ice water or perhaps juice. Hot drinks just aren’t my thing. I think I just can’t justify all the calories in those super-sweet coffee drinks or even drinking a glass of hot chocolate. I am however partial to their summer cold tea drinks, like their Black Tea Lemonade. Mmm… Now I’m definitely wishing for summer!

Now for the cookies. I usually go for the regular chocolate chip cookie, but I was for some reason craving the double-chocolate cookie taste of cocoa cookies. I figured I could just substitute the cocoa for a package or two of the Starbucks hot chocolate mix. Now, I used two packages but topped it off with regular cocoa to make the 3/4 cup.

These cookies are chewy, chocolate-y and addicting. I may or may not have eaten about 10 yesterday for breakfast and lunch. But I had salmon for dinner, so it equals it out. Right? I think so. Thankfully I was able to give some to our friends on the first floor. Who knows how many I’ll have eaten by tonight. The funny thing is I was craving a tall glass of cold milk with these, and I have not had milk for two months now. I found out I have a slight allergy when I was younger and I’ve recently decided to stay away from it seeing as how it makes me feel sick. Which means no cereal. Now for those who don’t know me well, cereal was my life. I would have a bowl for breakfast, and often a bowl for lunch most every day. I could eat a box of special K in a week, maybe even shorter. So to give up cereal was hard. I haven’t switch to any almond milk or soy, just because I don’t like the taste and I’m finding it’s not so bad to not drink milk. I’ve had oatmeal for breakfast, made with hot water, and get calcium from cheese and other foods. So the glass of milk was merely a prop. But how I craved it, and I’m certain it would be a perfect pair to these double-chocolate cookies.

They aren’t overly sweet by any means, just the perfect amount. I think I got about 2-3 dozen out of the recipe. I also got to use some of my 100% pure vanilla extract that I brought back from Mexico. I bought two large bottles!

Salted Caramel {Cocoa} Cookies

Ingredients:

• 1 1/4 cups butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat flour {you can use AP if you like}
• 2 packages Starbucks Salted Caramel Cocoa { + regular Cocoa to equal 3/4 cup total }
• 1 cup chocolate chunks {or chocolate chips}
• 1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs + vanilla
3. In separate bowl, stir together the flour, cocoa/cocoa packages and baking soda; gradually mix into the creamed butter mixture in stand mixture with paddle attachment.
4. Pour in chocolate chunks and mix until incorporated.
5. Drop dough by teaspoonfuls onto cookie sheet/greased cookie pan. { use less dough for thinner cookies, and more for thicker cookies }
6. Bake 9-11 minutes.
7. Let set and cool on cookie sheet, then remove from sheet onto wire rack to cool completely. { I usually have two cookies sheets going so one can cool while I place another in the oven }

Cookies will keep in storage for a few days { That is, if they last that long! }

Did you know that January 24 is National Peanut Butter Day!? Celebrate by baking cookies!

Now, As I’ve mentioned before, I have a slight peanut allergy. When I was 16 I went for allergy tests and they said I was allergic. Funny, as I had definitely consumed my fair share of peanuts and peanut butter in my 16 years and hadn’t experienced any type of reaction. So I quit it. Cold turkey.  No Pb&J sandwiches, no Reeses Peanut Butter cups, no Oh Henrys. Zilch. I was livin peanut free. Which was good I guess. But a girl can only go so long without peanut butter. So dare devil that I am, I decided It was about time I ate them again, seeing as how I’d lived 16 years with it. So now whenever I have a craving for peanut butter I go right ahead and eat it. In small quantities that is.

And I just purchased some new mixing bowls! I was getting mad the other day as somehow all the bowls seemed to have dissapeared. We moved two years ago, downsized, and I think half of our stuff is still packed up I swear! So I decided it was about time I bought some new ones. So I got a set of glass Pyrex ones. Their great!

Ingredients – in nice little prep bowsl! (that’s a first!)

Mix it up good!

Roll em into ball and dip em in sugar!

Flatten with a fork – and put in oven!

Chunky-Peanut-Butter-Chocolate-Chip Cookies

Ingredients:

• 2 1/4 Cups All Purpose Flour
• 1 Tsp. Baking Soda
• 1/2 Tsp. Baking Powder
• 1 Cup Butter, Room Temperature
• 1 1/4 Cups Crunchy Peanut Butter
• 1 Cup Brown Sugar
• 3/4 Cup Sugar
• 2 Eggs
• 2 Tsp. Vanilla
• 1 1/2 Cups Chocolate Chips

Directions:

1. Preheat oven to 350.
2. Lightly grease a baking sheet.
3. In a bowl whisk together the flour, baking soda, baking powder. Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium until smooth and creamy.
4. Add the peanut butter. Beat on slow and add the sugars.
5. Add the eggs one at a time, mixing after each one. Scrape down the sides and bottom of the bowl with a spatula or wooden spoon, and on low speed, add the dry ingredients, mixing until just combined.
6. Mix in the chocolate chips.
7. *Optional* Pour 1/2 cup sugar (fine, granulated or large decorating sugar) into a small bowl. Use a small ice cream scoop or spoon to scoop dough and then roll the dough into small balls and then roll the ball into the small bowl of sugar, coating it evenly.
8. Place on the backing sheet. Using a fork, press it into the top of the cookie, to make the signature criss cross pattern on the cookie, flattening it just slightly.
9. Bake for 12 minutes, until slightly browned and just about set in the center.
10. Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them.Note – You can make these in advance, and roll the cookie dough into the little balls, storing them in a container and freezing them until ready to use. When baking from frozen cookie, place them on the sheet and into the oven for a few minutes til they get soft, and then pull them out and make the criss cross pattern with the fork, and then stick em back in the oven to fully bake =) baking time may need to be increased by a minute or two since they are baking from frozen. You can also make these with smooth peanut butter, or if you want crunchy add peanuts to them.

Enjoy = )