Valentine’s Day Recipes for Every Hobby
The best way to someone’s heart is food. In fact, many foods, including chocolate, actually release endorphins that make you feel happy. So show your loved one you care this Valentine’s day with a homemade dessert baked with love, just for them. There’s a dessert for that special someone in your life, whatever their personality type.
For the Foodie
If your significant other is a lover of all things gourmet, try this recipe for Raspberry Poached Pears with Chocolate Sauce.
4 oz DaVinci Gourmet Raspberry Syrup
1 oz DaVinci Gourmet Chocolate Syrup
1 vanilla bean (split lengthwise, seeds scraped out and set aside)
4 oz port wine
4 oz water
¼ cup sliced almonds
¼ cup and 2 tbsp sugar
¼ cup unsweetened cocoa powder
2 cups cranberry or raspberry juice
1 oz semi-sweet chocolate chips
2 tsp cornstarch
3 2″ x 1″ strips lemon zest
4 large, firm pears
1 tsp vanilla extract
In a four-quart saucepan, combine cranberry or raspberry juice, port wine, Raspberry syrup, lemon zest, ¼ cup sugar and vanilla bean (including seeds). Bring to a boil. Meanwhile, peel the pears, leaving the stems intact. With a paring knife, remove the inside core. Add pears to the saucepan. Reduce heat to a simmer, cover and cook, turning the pears occasionally. Cook 15-20 minutes or until pears are tender when touched with the tip of a sharp knife. Remove from heat and let pears cool in the liquid. Refrigerate until chilled, at least one hour or overnight for more brilliant color. Discard poaching liquid. In a small saucepan, whisk together the cocoa, cornstarch and remaining two tablespoons of sugar. Whisk in the water and place the pan over high heat. Bring to a simmer and cook until just thickened, stirring constantly. Stir in the chocolate chips until melted and smooth. Stir in the chocolate syrup. Let cool. In a small skillet over medium high heat, toast the almonds, stirring frequently, until lightly golden, about 3-4 minutes. Remove and put in a bowl. To serve, place a tablespoon of chocolate sauce on each serving plate & sprinkle almonds around base.
For the Kid at Heart
If you love your valentine for their playful personality and spontaneity, whip up this Chocolate Peanut Butter Milkshake, which is sure to delight, no matter their age.
2 oz DaVinci Gourmet Classic Chocolate Peanut Butter Syrup
2 ½ cups vanilla ice cream
2 oz milk
Combine ingredients in a blender and blend until smooth.
For the Crafter
If he or she is always coming up with new ideas and taking on creative projects, make these fun Cherry Vanilla Yogurt Pops using freezer molds.
4 oz DaVinci Gourmet Vanilla Syrup
1 cup low-fat plain yogurt
4 oz fresh or frozen cherries, pitted
Puree all ingredients in a blender until smooth. Pour into freezer pop molds and freeze until solid, about 3 hours.
About 4 pops (depending on mold size)
For the Coffee Lover
If your love loves coffee, bake this Almond White Chocolate Mocha Cheesecake, which tastes like the dessert version of a decadent coffeehouse drink.
1 oz DaVinci Gourmet Almond Mocha Classic Syrup
2 oz DaVinci Gourmet Almond Classic Syrup
1 ½ cups white chocolate chips or white almond bark, finely chopped
1 ½ lbs cream cheese
¾ oz butter, melted
1 ¼ cups crushed vanilla wafers
½ cup granulated sugar
2 cups sour cream
Step 1 – the Crust
Preheat oven to 325°F. Either process wafers in a food processor or crush with a rolling pin. Brush 1 1/2 tablespoons melted butter in bottom of 9-inch or 10-inch springform pan. Sprinkle wafer crumbs in bottom of pan, tilting & tapping pan to completely cover. Pour white chocolate cream cheese mixture into pan and bake for 18 minutes. Remove carefully from oven and allow to cool for 15 minutes.
Step 2 – the Filling
In a double boiler or in a saucepan on very low heat, melt white chocolate chips or white almond bark. Stir every few minutes with a rubber spatula. When melted, remove from heat and set aside. In a food processor fitted with a steel blade, blend cream cheese and sugar until very smooth. Add eggs one at a time and process to incorporate. Add melted chocolate and Almond Mocha syrup, blending until thoroughly mixed.
Step 3 – the Topping
While cheesecake cools, pour the sour cream, sugar and Almond Mocha syrup into food processor and blend for 10 seconds. Pour carefully over the top of the cheesecake. Bake an additional 10 minutes and remove from oven. Cool for 30 minutes at room temperature and refrigerate for a minimum of four hours before serving. Cheesecake will firm up as it cools. Bake 10 minutes, remove from oven, and cool for 30 minutes at room temperature.
Step 4 – Refrigerate
Refrigerate a minimum of four hours before serving.
Step 5 – the Garnish
Toast sliced almonds and gently press around the sides of the cake.
Check out our collection of over 70 Sugar Free Syrups to substitute in one of the recipes above!