Starts Sat Feb 5 8/7c

Loveuary Recipes

Brandi Milloy - Chocolate Lace Lollipops
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Brandi Milloy - Chocolate Lace Lollipops
Chocolate Lace Lollipops
Seasonal Event:
Valentine's Day


  • 8 oz. Dark chocolate
  • 8 oz. White chocolate
  • Chopped nuts (pistachio, almonds)
  • Dried & freeze-dried fruits (blueberries, raspberries, strawberries, ginger)
  • Sprinkles
  • 20 lollipop sticks


  • Parchment paper
  • Sharpie
  • Piping bag
  • Zip top bag


  1. Using a double boiler method, melt chocolate. To do this fill a pot with a few inches of water. Place heat proof bowl on top of pot (ensuring it is not touching the water) and add 3/4 of the dark chocolate. Heat water until it simmers. Stir chocolate to melt. Add remaining dark chocolate and stir until all of it is melted. Remove from heat. Repeat this step with white chocolate.
  2. Using a permanent marker, draw 10 two- and- three-quarter inch (seven-centimeter) circles on parchment paper. Flip over.
  3. Pour dark chocolate into piping bag or zip top bag and cut a small hole at the corner of the bag. Place lollipop stick in center of each circle. Pipe overlapping lines of chocolate over circle making swirls. Pipe a little more chocolate over lollipop stick. While chocolate is still wet, sprinkle nuts, dried fruits and sprinkles on top. Continue this process with white chocolate.
  4. Place lollipops in refrigerator for about 10 minutes to harden. Enjoy!


  • Instead of double boiler method, you can also melt chocolate in microwave. Place 3/4 chocolate in microwave safe bowl and heat for 30 seconds and then 10 second intervals after that until melted being careful not to burn. Remove chocolate from microwave and add remaining chocolate and stir to melt.
  • Place lace lollipops in cello bags for a beautiful party favor for bridal showers, weddings, baby showers, etc.!
  • Other toppings could include coconut flakes, goji berries, crushed pretzels, crushed candy, butterscotch or peanut butter morsels, sea salt, pepper!
  • You could also use milk chocolate or ruby chocolate—which is a huge trend right now, the 4th chocolate!
  • Swirl several different types of chocolate to create multi-flavored lollipops.
  • Use flower foam board to display lace lollipops at a party.
  • These are such an easy treat but have a huge payoff because they look so custom.
  • Such a fun party idea to have set up for guests!

So easy, my toddler daughter helps me make these!


  • White chocolate with pistachios, blueberries & raspberries
  • White chocolate with sprinkles & chocolate pearls
  • Dark chocolate with almonds and strawberries
  • Dark chocolate with dried ginger and sea salt
  • Dark chocolate with sprinkles & chocolate pearls

Get more from this episode >>

Jessie Sheehan – Silver Cake with Pink Frosting
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Jessie Sheehan – Silver Cake with Pink Frosting


  • 2 1⁄4 cups [270 g] cake flour, sifted
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 tsp table salt
  • 1⁄2 cup [90 g] vegetable shortening
  • 1⁄4 cup [55 g] unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 1⁄2 cups [300 g] granulated sugar
  • 1 cup [240 ml] ice water
  • 4 egg whites, stiffly beaten


  • 1 1⁄2 cups [330 g] unsalted butter, at room temperature
  • 1⁄2 tsp table salt
  • 6 cups [720 g] confectioners’ sugar, sifted
  • 2/3 cup [160 ml] whole milk or heavy cream
  • 4 tsp pure vanilla extract
  • Red food coloring, optional (but so pretty)
  • Pink sanding sugar for decorating

Serves 16


1. Preheat the oven to 350°F [180°C]. Grease two 9-in- by-2-in [23-cm-by-5-cm] round cake pans with non- stick cooking spray or softened butter. Line with parchment paper and grease again.

2. For the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening, butter, and vanilla on medium to medium-high speed until fluffy and light, 2 to 3 minutes, scraping down the bowl with a rubber spatula as needed. Add the granulated sugar and continue beating for another 3 to 5 minutes, until the mixture doubles in volume.

3. Decrease the speed to low and add the dry ingredients in three additions, alternating with two additions of the water, scraping down the bowl as needed with a rubber spatula. Stop the mixer when there are still streaks of flour in the batter. Finish mixing by hand, adding the egg whites in three stages, and folding them in with a rubber spatula.

4. Transfer the batter to the prepared pans and bake for 20 to 25 minutes, rotating at the halfway point. The cakes are ready when a cake tester comes out with a few moist crumbs and the cake has just started to come away from the sides of the pan. Let cool for about 20 minutes and invert the cakes right-side up onto cooling racks. Let the cakes cool to room temperature.

5. The cakes can be tightly wrapped in plastic wrap and stored on the counter for up to 1 day.

6. For the buttercream, in the cleaned bowl of the stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and soft. On low speed slowly add the salt and 2 cups [240 g] of the confectioners’ sugar, scraping the bowl periodically with a rubber spatula. Add one-fourth of the milk and mix until incorporated. Continue mixing in this manner, adding the remaining confectioners' sugar and milk, until the frosting is fluffy and spreadable.

7. Add the vanilla and a few drops of food coloring, if using, and continue mixing on medium-low to medium speed for at least 5 minutes, until fluffy and stable. A longer mixing time results in exceptionally light frosting. The frosting will keep on the counter in an airtight container for up to 1 day but may need to be re-whipped in a stand mixer before using.

8. Generously frost the cooled cake layers with the buttercream, using an offset spatula or butter knife. If you do not want a thickly frosted cake, you will have leftover frosting. Sprinkle sanding sugar on top of the first frosted layer, before placing the second on top of it, and on the top and sides of the frosted cake once you are done. Slice the cake using a long-serrated knife.

9. The cake will keep, lightly covered in plastic wrap, on the counter for up to 3 days.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Amy Traverso - Maple Dumplings (Grandpères)
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Amy Traverso - Maple Dumplings (Grandpères)


  • 2 1/2 cups water
  • 1 1/2 cups maple syrup
  • 1 tablespoon rum (optional, but recommended)
  • 1/2 teaspoon table salt


  • 1 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 4 1/2 tablespoons chilled unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • Chopped toasted pecans and whipped cream, for garnish

Yields: 6 Servings


1. Preheat oven to 180°. In a 4- or 5-quart Dutch oven, bring water, syrup, rum, and salt to a low boil over medium heat. Meanwhile, make the dough.

2. Put flour, baking powder, baking soda, and salt into the bowl of a food processor, and pulse. Sprinkle in butter cubes and pulse 6 to 8 more times so the mixture resembles coarse meal. Transfer mixture to a medium bowl and stir in buttermilk until evenly combined.

3. With a spoon, scoop up a walnut-size bit of dough. Drop it into the syrup, then repeat until the pot is two-thirds full (the dumplings expand). Cover the pot, reduce heat to low, and let the dumplings simmer until fluffy and cooked through, about 10 minutes. Transfer the finished dumplings to a large, heat-proof bowl and keep warm in the oven. Repeat with remaining dough. If the syrup gets too thick, add a bit of water to thin it out.

4. Serve the dumplings warm, topped with a drizzle of syrup, some whipped cream and toasted pecans.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Dessert Pizza
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Dessert Pizza


  • 1 9-inch round frozen pie dough, thawed
  • 1 egg, beaten lightly
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • Nutella
  • Various candies, cereals, and sprinkles for decorating
  • 12-inch cardboard circle cutout

Recipe By Dan Kohler, 2/12/2020

Yield: ~8 Servings


1. Heat oven to 350˚f, line sheet tray with parchment paper.

2. Roll out pie dough until it is roughly 12 inches in diameter.

3. Brush pie dough with egg wash.

4. Fold edge of dough over on top of itself all the way around the circle, making a “pizza crust.” Press to adhere to egg wash.

5. Whisk together sugar and cinnamon. Liberally sprinkle all over pie dough. Avoiding the “pizza crust” edge.

6. Transfer pie dough to parchment-lined sheet tray.

7. Poke pie dough all over with fork to prevent bubbles from forming in the oven.

8. Bake for 15-30 minutes or until golden brown on top

9. Remove from oven and cool on wire rack.

10. Smear chocolate-hazelnut spread all over crust, avoiding the “pizza crust” edge.

11. Cut one triangle wedge out of the cardboard circle, it should be equal to ⅛ of the circle.

12. Hold the cardboard circle over the pizza. Sprinkle first topping through the cutout wedge to create a perfect “pizza slice” on the chocolate spread.

13. Rotate the cardboard circle ⅛ and continue adding a new topping, repeat all the way around the pizza until all slices are topped.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Ryan Scott - Simple Pan-Seared Flank Steak with Garlic And Rosemary
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Ryan Scott - Simple Pan-Seared Flank Steak with Garlic And Rosemary


  • 1 lb whole flank steak, rinsed and patted dry with paper towels
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ Tablespoon vegetable oil
  • 3 cloves garlic, rough chopped
  • 3 rosemary sprigs, rough chopped
  • 3 Tablespoons salted butter


  • 1 clove garlic, peeled
  • 1 cup arugula
  • ½ cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • 2 jalapeño peppers, stem removed and cut in half lengthwise
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup olive oil

Ryan Scott’s Simple Pan Seared Flank Steak - Home & Family

Serving Size: 2-3

Prep Time: 5 minutes

Cooking time: 16 minutes

Kitchen Equipment Required: cast-iron pan

TECHNIQUE TIP: Instead of pulling the steak from the pan to rest on the cutting board and get cold, slightly undercook the meat and let it rest in the pan while the pan cools slowly, letting it finish cooking while simultaneously getting rested. The juices will still have time to redistribute into the meat, and you will have nice warm steak for dinner.

SWAP OPTION: Try using fresh thyme, or adding lemon/orange/lime zest and sliced jalapenos for a little zing.

WHY I LOVE THIS RECIPE: This is the fastest way to get delicious, savory mouthwatering steak on the table, and while it cooks I have just enough time to wilt some kale and boil some new potatoes. Dinner in 20 minutes!


1. Preheat your cast-iron pan over a high flame. While the pan is heating (should take 3-4 minutes), sprinkle both sides of the steak with the salt and pepper.

2. When the pan is nice and hot, pour in the vegetable oil. Immediately lay the seasoned steak down in the hot pan and let it cook over high heat undisturbed (don’t touch it!) for 3 minutes.

3. Carefully flip the steak, and top it with the butter. Add in the chopped garlic and rosemary. Using a large spoon, carefully tip the pan to pool the butter and baste the steak while it cooks. The garlic and rosemary should be cooking and getting nice and toasty. Cook the steak like this for 3 minutes.

4. Turn the heat off and move the pan to a cool part of the stove to get the pan started cooling and the steak to slow its cooking. Let it rest in the hot pan for 10 minutes.

5. Carefully remove the steak from the cast iron pan and transfer to a cutting board. Slice against the grain in thin ¼”-½” slices. Top with the warm garlic-rosemary basting butter from the pan and serve immediately.


Serving Size: 6

Prep time: 10 minutes

Kitchen Equipment Required: grill, tongs, food processor

TECHNIQUE TIP: Use your gas range to blister and “grill” peppers for a quick char. Just be sure to turn your range hoods on--it might get pretty smoky!

SWAP OPTION: Try using any herbs for this salsa verde, like tarragon, rosemary or basil.

WHY I LOVE THIS RECIPE: This is my go-to condiment for summer grilling, and is by far the most versatile sauce in my wheelhouse!


1. Toss the jalepeños in a little vegetable oil and a pinch of salt. Place on a hot grill (or directly on the burner of your gas range) and cook on high heat until the outside of the pepper begins to blister and blacken. Remove from the heat and set aside.

2. In a food processor, finely chop the jalapeños with the lemon juice, and put the mixture into a medium bowl. If you like it spicy, include the jalapeño seeds. If not, make sure you remove the seeds from the pepper before chopping.

3. In the same food processor, combine the remaining ingredients and pulse until it looks like pesto. Put this mixture into the bowl with the jalapeño mixture and fold it all together. Store in a covered container in the fridge until serving time.

Jamie DeMent - Honey Citrus Scallops & Pear & Bacon Salad
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Jamie DeMent - Honey Citrus Scallops & Pear & Bacon Salad


  • 1-pound sea scallops
  • Juice of 1 orange
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme
  • 2 garlic cloves, finely chopped
  • Salt & freshly ground black pepper, to taste
  • ½ tablespoon unsalted butter
  • ½ tablespoon canola oil


  • ½ pound bacon, cooked and crumbled
  • 1 Anjou-styled pear, thinly sliced
  • Juice of 1 lemon
  • 6 cups arugula, cleaned and dried
  • ¼ cup roughly chopped fresh mint
  • ¼ cup roughly chopped fresh oregano
  • 3 tablespoons olive oil
  • Sea salt & freshly ground black pepper, to taste
  • ½ pound fresh chevre, crumbled


Makes 4-6 servings


1. Rinse scallops and set them aside to dry

2. Combine the fresh orange juice with the honey, herb, spices, salt, and pepper and pour it over the scallops.

3. Let it sit for 5 minutes, but not longer (because the acid in the citrus will start to cook the scallops).

4. Heat the butter and oil in a large skillet or frying pan on high heat.

5. Once the oil is hot and almost smoking, add the scallops to the pan and sear them about a minute and a half on each side.

6. The scallops will have a nice brown sear on both sides

7. Serve immediately


Makes 4-6 servings


1. Cook the bacon on the stove top in a hot skillet. Set aside to cool

2. Crumble the slices when cool and reserve the bacon crumbles

3. Slice the pear and drizzle it with a little of the lemon juice to prevent the slices from tuning brown

4. Combine the arugula, herbs, and pear slices in a salad bowl

5. Dress everything with lemon juice, olive oil, and salt & pepper to taste

6. Toss everything together to distribute the dressing

7. Top the salad with cheese and bacon crumbles.

8. Serve immediately!

Emily Hutchinson - Box Of Chocolate Cookies
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Emily Hutchinson - Box Of Chocolate Cookies
Box of Chocolate Cookies
Seasonal Event:
Valentine's Day


  • 1 cup or 2 sticks salted sweet cream butter
  • 3⁄4 cup white granulated sugar
  • 1⁄2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red velvet emulsion
  • 1⁄2 teaspoon white distilled vinegar
  • 1 large egg
  • 2 tablespoons unsweetened cocoa powder
  • 3 cups all-purpose flour
  • 1 pinch salt
  • 1 1⁄2 teaspoons aluminum-free baking powder


  • 1 cup salted sweet cream butter, room temperature
  • 1 cup Crisco shortening, room temperature
  • 2 teaspoons vanilla extract
  • 9 cups confectioners’ sugar
  • 5 tablespoons milk (or more of needed)


  • Batch of buttercream
  • Tips- 10, 5, and 2
  • Angled spatula and hot water for smooth buttercream
  • Heart shaped cookies
  • Round cookies
  • Rectangle cookies
  • Square cookies
  • White buttercream
  • Light brown buttercream
  • Dark brown buttercream
  • Pink buttercream
  • Candy heart sprinkles


  • 1 cup hot water
  • 1 Angled spatula
  • Tip 5, 10, or 12
  • Kitchen towel

Emily Hutchinson Box Of Chocolate Cookies - Home & Family


1. Cream butter, sugars, vanilla, red velvet emulsion, vinegar, and egg together in a stand mixer on medium speed for 1 minute.

2. Mix dry ingredients (cocoa powder, flour, pinch of salt, and baking powder) in a separate bowl. I use a whisk to blend the dry ingredients together.

3. Add dry ingredients to your wet ingredients. Mix until the cookie mix becomes a dough and it pulls away from the sides of the bowl.

4. Preheat oven to 375°F.

5. Remove dough from bowl, wrap in plastic, and place in fridge for at least 15 minutes. If you flatten the dough, it gets colder quicker. This will allow your dough to firm up a bit for rolling and helps prevent spreading.

6. Flour your surface or use some cocoa powder to roll your cookies; most of the flour will bake off.

7. Roll out dough to 1/4-inch thick. Cut your cookies into desired shapes.

8. Place on a baking sheet and bake for 6 to 7 minutes or until the cookies puff up. These cookies will bake fast and they won’t brown since the cookie is deep red.

9. Once baked, let sit for 1 minute on the cookie sheet to firm up. Transfer to a cooling rack.


1. Cream your butter and shortening until well incorporated. Both must be at room temperature to prevent clumping.

2. Once creamed, add your vanilla. Mix again for 1 minute.

3. Sift your powdered sugar to make sure there are no clumps and add it in.

4. Place a towel over your mixer to prevent a powdered sugar storm.

5. Once mixed, slowly add in your heavy cream or milk, 1 tablespoon at a time (you can always add more but you can’t take it out). Continue to add MORE milk than the recipe states if it’s too thick. Temperature and humidity factor in how much more you will need.

6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to overwhip your buttercream. DON’T panic—you won’t ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.

Master tip- add in 8oz of cream cheese to buttercream recipe for a delicious Valentine’s Day treat.


1. Chocolate box: Using a heart shaped cookie, pipe on buttercream with tip 5 or 10. Use my smooth buttercream technique (listed below).

a. Pipe on top of your smooth buttercream using Tip 5 with dark and light brown buttercream to make the chocolates. pipe on swirl design using tip 2 and pink/white buttercream.

2. Box top: Use a heart shaped cookie and tip 5 to outline and fill. Make a bow using white buttercream and also tip 5. Place a heart sprinkle on the center of the bow.

3. Chocolate: Pipe on buttercream using tip 5 and dark or light brown. Make pink or white swirls using tip 2.


1. Pipe on buttercream with tip 12 to cover cookie.

2. Smooth buttercream on your cookie with angled spatula.

3. Dip angled spatula in hot water for 10 seconds and quickly dry.

4. Smooth buttercream with heated spatula until smooth. Repeat if needed.

Peanut Butter Heart Dog Treats
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Peanut Butter Heart Dog Treats


  • 2 eggs
  • 2 cups flour
  • ½ cup creamy peanut butter
  • ¼ cup water


1. Preheat oven to 350F

2. In a large bowl, mix flour, peanut butter, and eggs until slightly combined

3. Add water, one tablespoon at a time, to mixture until it becomes wet enough to roll out as dough

4. Roll out dough

5. Cut out hearts shapes with cookie cutters

6. Place hearts on baking sheet

7. Bake for approximately 15 minutes

Bianca Borges - Milk Street’s Bête Noire
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Bianca Borges - Milk Street’s Bête Noire


  • 8 tablespoons (1 stick) salted butter, cut into 16 pieces, plus more for the pan
  • 12 ounces bittersweet chocolate, finely chopped
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 large navel orange
  • 160 grams (¾ cup) plus 70 grams (⅓ cup) white sugar
  • ½ cup bourbon
  • 3 tablespoons black peppercorns
  • 2 tablespoons Angostura bitters
  • 6 large eggs, beaten
  • Whole-milk Greek yogurt, to serve


  • 2 ounces white chocolate, melted
  • 3 tablespoons dark cocoa powder
  • 2 toothpicks
  • 1 firm, heart-shaped cutout (cardboard, poster board, foam, candy box, etc.)

Start to finish: 1 hour 40 minutes, plus cooling and chilling

Servings: 12

Bête noire is a flourless chocolate cake that gets its silky, ultra-smooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. We bring a uniquely complex flavor to our version by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon. A combination of bittersweet and semi-sweet chocolate yields a rounder, richer finish than just one type of chocolate, while Angostura bitters lend a spiciness and depth that balance the sweetness of the dessert. We forgo the classic ganache coating and opt to use quickly candied orange zest for a garnish that adds contrasting color and texture. Though the cake requires at least 4 hours of chilling to fully set, it’s best served at room temperature, so be sure to remove the cake from the refrigerator at least two hours before serving. For neat slices, dip the knife in hot water, then wipe it dry before each cut.

Don’t use a whisk to combine the ingredients for the batter; a large silicone spatula is better. A whisk incorporates air, which leads to bubbles rising to the surface during baking and marring the smooth, shiny surface. Also, don’t forget to run a knife around the edges of the cake the moment it comes out of the oven; loosening the edges from the sides of the pan prevents the cake from cracking as it cools. Finally, don’t cover the cake before refrigerating, as a cover may trap condensation that can drip onto the cake.


Heat the oven to 275°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with kitchen parchment, then butter the parchment. Set a wire rack in a rimmed baking sheet. In a large bowl, combine the bittersweet and semi-sweet chocolates and the butter; set a fine mesh strainer across the bowl, then set aside.

Using a vegetable peeler, remove just the outer zest of the orange, not the white pith beneath, in long strips; set the strips aside. Halve the orange and juice it into a liquid measuring cup. Measure 3 tablespoons of the juice into a medium saucepan. Add the bourbon to the remaining juice in the measuring cup, then add enough water to equal 1 cup total liquid; set aside.

Add the 160 grams (¾ cup) sugar to the juice in the saucepan, then add the zest strips and peppercorns. Set over medium-high and cook, without stirring but occasionally swirling the pan, until the sugar dissolves, 1 to 2 minutes. Continue cooking, swirling the pan often, until the sugar caramelizes to deep mahogany brown and the peppercorns begin to pop, 4 to 5 minutes. Remove the pan from the heat and carefully pour in the orange juice–bourbon mixture; the caramel will bubble up and harden. Set the pan over medium, bring to a simmer and cook, stirring, until the caramel has dissolved, and the peppercorns no longer stick together, 1 to 2 minutes. Remove from the heat and stir in the bitters.

Immediately pour the hot sugar syrup through the strainer into the chocolate-butter mixture; reserve the strained solids. Jostle the bowl to ensure the chocolate and butter are fully covered with syrup, then let stand for 2 to 3 minutes. Using a silicone spatula, gently stir until the mixture is well combined and completely smooth; it should be barely warm.

Add the beaten eggs to the chocolate mixture and stir with the spatula until homogeneous and glossy, 2 to 3 minutes. Pour into the prepared springform pan. Gently tap the sides of the pan to remove any air bubbles, then use the back of a spoon to smooth the surface. Set the pan on the prepared baking sheet and bake until the cake barely jiggles when the pan is gently shaken, about 45 minutes.

Remove from the oven and immediately run a thin, sharp knife around the edges to loosen the sides of the cake from the pan. Cool to room temperature in the pan, then refrigerate uncovered for at least 4 hours or up to 24 hours.

While the cake cools, transfer the zest strips from the strainer to a small, shallow bowl, removing and discarding any peppercorns stuck to them. Sprinkle the strips with the 70 grams (⅓ cup) sugar, then toss until the strips are completely coated. Cover loosely and store at room temperature until ready to serve.

About 2 hours before serving, remove the cake from the refrigerator. Remove the zest strips from the sugar and shake off excess sugar; reserve the sugar for another use. Cut the strips lengthwise* (see note with decoration instructions) into thin strips. Remove the sides of the springform pan. Arrange the zest slivers on the cake around the edges. Slice the cake and serve with small spoonfuls of yogurt.


Unmold cooled cake and place on a sheet of parchment paper or aluminum foil.

Transfer chocolate to a baggie and push into a corner. Twist top of baggie securely. With scissors, snip off a very small portion of the baggie tip holding the chocolate.

Hold the baggie a few inches above the cake and beginning from one edge of the cake, squeeze the baggie gently while moving in long, fast sweeping motions over the cake, until you reach the opposite edge.

Break toothpicks in half and insert 3 halves in places to support the heart. Place heart cutout over toothpicks.

Place cocoa in a sieve and thoroughly dust the edges of the cake around the heart.

Remove the heart cutout and toothpicks.

*When slicing the strips of sugared orange peel, slice them crosswise (instead of lengthwise). Place the strips on the cake, framing the heart.

Meg Quinn – Valentine’s Day Dessert Board
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Meg Quinn – Valentine’s Day Dessert Board


  • Bowl of gummy XO’s
  • Bowl of M&M’s
  • Blueberries and red apples


  • Heart shape cookies
  • Brownies
  • Chocolate Covered Pretzels
  • Big lip gummies
  • Licorice rounds
  • Heart shaped shortbread cookie with jelly filling


  • Pink mints
  • Small gummies
  • Chocolate covered almonds
  • Vanilla meringues

Valentine’s Day Dessert Board - Home & Family


1. Place your ramekins & rounds on board to create foundation. Fill up your ramekins with smaller candies to corral them together

2. Make your apple heart. Using your red apple slice two sides off. Then, take one of the sides & start to thinly slice. Once sliced, mold the apple into a heart shape. Place onto your round & fill in with blueberries to make the apple pop

3. Move onto larger scale items (cookies, brownies, larger gummies) Start lining the edges of the board to create a barrier. One the edges are good to go, arrange them in fun ways around the board (fan out on edges, around ramekins, create rows)

4. Pay attention to color distribution. Spread out similar colors. I.e. chocolate browns on opposite corners, white on opposite corners and so forth. This helps to create visual interest and balance on the board

5. Fill in the holes with smaller candies. Like pink mints, small gummies, chocolate covered almonds, etc.

6. Add little clear scoops around the board to serve (optional)

7. Eat and enjoy!

Quick Chocolate Croissants
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Quick Chocolate Croissants


  • 1 Large Egg
  • 1 tablespoon Cream or Milk
  • One 17.3-ounce Package Puff Pastry Sheets (2 sheets), thawed
  • ~⅔ cup Raspberry Jam (or any fruit jam you prefer)
  • ~2 cups Chocolate Chips
  • Sugar for sprinkling

Mini Croissants & Creamy Artichoke Frittata - Home & Family

Recipe by Dan Kohler, 2/3/2020



1. Heat oven to 400˚ F. Line two baking sheets with parchment paper.

2. Beat the egg and cream in a small bowl with a fork or whisk then set aside.

3. Lightly flour your work surface. Unfold one pastry sheet and lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square, it will be thin.

4. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).

5. Smear about 1 teaspoon of jam on the surface of each triangle. Place about 1 tablespoon of chocolate chips down the center of each triangle.

6. Starting at the wide end, roll each triangle up carefully.

7. Place each croissant on the parchment paper so the tip of the triangle is tucked underneath.

8. If the ends of each croissant appear to be open, pinch them shut gently to prevent chocolate from leaking out while baking.

9. Bend the edges of each croissant into a crescent shape.

10. Lightly brush tops of each croissant with egg wash and then sprinkle with granulated sugar.

11. Repeat steps 3-10 with the second sheet of pastry.

12. Bake 15-20 minutes or until the croissants are golden brown.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

X-O Pancakes
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X-O Pancakes


  • 2 cups AP Flour
  • 1 Egg
  • 1 tablespoon Sugar
  • 1 1/4 cups Milk + More for thinning out batter as needed
  • 1 tablespoon Grapeseed Oil
  • 3 1/2 tsp Baking Powder
  • Pink Gel Food Coloring
  • Squeeze Bottles
  • A flat griddle with adjustable temperatures.

Recipe by Dan Kohler, 9/15/13

Yield: ~6


1. Blend all the ingredients in a blender, or mix together in a bowl using a spoon until there are no lumps. Pour ⅔ batter into one bowl and the remaining ⅓ directly into a squeeze bottle.

2. Whisk pink food coloring into the bowl of batter, thin out with extra milk and set aside.

3. Heat griddle on stove. Grease griddle with cooking spray or neutral oil.

4. Draw “x” and “o” all over the griddle using the batter in the squeeze bottle. Turn the griddle to its lowest setting or turn the flame on your stove down to low. Cook “x’s” and “o’s” for 10 seconds.

5. Using a ladle, scoop the thin, pink batter over the “x’s” and “o’s”, making regular shaped pancakes on top. Cook them on the griddle until bubbles appear on the surface. Check the bottom of each pancake for doneness, then flip and cook the other side.

6. Remove from griddle and serve with syrup or other sauce.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Carly Hughes – Oven-Baked Lobster Tail
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Carly Hughes – Oven-Baked Lobster Tail


  • Fresh or frozen lobster tails
  • 6 tablespoons butter
  • 1 tablespoon flat leaf parsley- chopped
  • 1/2 lemon juiced
  • 2-3 cloves of garlic - smashed and diced
  • Pinch salt


1. If using frozen lobster tails, defrost the lobster tails overnight in the refrigerator. To defrost the lobster tails, place them in the refrigerator for 8 to 10 hours; alternatively you can thaw them by placing them in a bowl of ice cold water until completely thawed.

2. Insert kitchen shears between the meat and the shell, and carefully cut the shell down the center of the back. Be sure to leave the tail intact. Loosen the meat from the shell and carefully lift the tail through the slit to rest on the top of the shell.

3. In a small saucepan, melt 6 tablespoons butter and add the garlic, lemon, parsley and salt. Mix together and keep warm on a low heat.

4. Preheat oven to 350 degrees (f). Place prepared lobster tails on a baking sheet. Brush each lobster tail with the melted butter mixture and bake for 15 minutes. The cooked lobsters should be bright red in color and the meat should be firm.

Kellie Logsdon – Chocolate Almond Tart
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Kellie Logsdon – Chocolate Almond Tart
Chocolate Almond Tart
Seasonal Event:
Valentine's Day
16 Slices


  • 1 ¼ cup almond flour
  • 2 tbsp psyllium husk or coconut flour
  • ¼ cup lakanto monkfruit sweetener or sweetener of choice
  • ½ tsp baking powder
  • ½ cup butter melted


  • 1 cup lily's chocolate chips low carb (lily’s or lakanto brand)
  • 1 ¼ cup cream
  • ¼ cup lakanto monkfruit sweetener powdered, or sweetener of choice


  • ⅓ Cup almonds sliced and toasted


  1. Preheat oven to 350*
  2. Sift together all dry ingredients for the crust so there are no lumps. Melt the butter and then add the butter to the dry ingredients. Using a fork mix all the ingredients together.
  3. Press the crust mixture into the 9” round tart pan with removable bottom. Press mixture evenly up the sides of the tart pan and all of the bottom. Prick the bottom of the tart crust with a fork all over to prevent puffing when baking.
  4. Bake the tart crust for 15 minutes, then remove and let fully cool. Place in fridge to speed up the cooling time if desired.
  5. Place sliced almonds on dry, rimmed baking sheet. Bake in oven for 5-7 minutes at 350*. Watch the toasting process closely as these cook very quickly. You may even turn the broiler on for 30 seconds to a minute to get a nice toasty brown. Again…watch these closely as they will burn if you walk away. Set aside to cool.
  6. In a small saucepan heat the cream to a medium simmer. Stir the cream gently to fully heat through for 1-3 minutes. Carefully pour hot cream over the chocolate chips and let sit for 1 minute. Gently whisk together the hot cream and the chocolate chips until creamy smooth. Add in the powdered sweetener and continue to whisk gently.
  7. Evenly pour the chocolate mixture into your cooled tart shell. Spread evenly to cover bottom of crust and all the way to the sides. Sprinkle the toasted almonds over the top of your tart and then chill in the fridge for at least one hour.
  8. Slice and serve. Whipped cream or low carb vanilla ice cream optional

Tic Tac Toe Valentine's Day Cookie Bars
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Tic Tac Toe Valentine's Day Cookie Bars


  • 1 roll Pillsbury refrigerated sugar cookies
  • 3 tablespoons Valentine’s Day sprinkles
  • ½ cup white chocolate chips
  • Melting candy in pink and white
  • Alphabet silicone mold

Recipe by Dan Kohler, 1/22/2020

Yield: 16 Squares


1. Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving edges hanging over slightly for easy removal later.

2. In medium bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; knead in sprinkles and all the chocolate chips until well blended. Press mixture in pan.

3. Bake 20 to 23 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.

4. Remove from pan by lifting edges of parchment paper.

5. While the blondies are baking you can start the tic tac toe pieces. Place small amount of pink melting candies into piping bag. Place bag in microwave for 45 seconds. Repeat with white candies. If candies are still not melted through, continue microwaving. Clip the end of your piping bag and pipe the hearts in two different colors. Then place molds in the refrigerator for about 10 minutes to set.

6. Once set, pop out the hearts pushing from the bottom of the mold.

7. When blondies are baked and cooled, cut into 3×3-inch squares, and arrange like a tic tac toe board. Three across, three down.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Marcel Cocit - Warm Nutella Banana Bread Pudding
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Marcel Cocit - Warm Nutella Banana Bread Pudding


  • Cooking spray or room temperature butter
  • 1 (13-ounce) container Nutella
  • 12 thick slices of egg bread about 3/4-inch (Challah bread)
  • 8 large organic eggs
  • 2 cups cream
  • 2 cups whole milk
  • 2 cups sugar
  • 5 tablespoons hazelnut liqueur (Frangelico)
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 4 ripe medium bananas
  • powdered sugar for garnish

Marcel Cocit - Nutella Bread Pudding - Home & Family

Yield: 20 - 24 Servings


1. Spray or butter a 13 by 9 by 2-inch baking pan.

2. Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 9 pieces and place them into a large stainless-steel bowl.

3. Place your eggs in another bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the Nutella sandwich cubes and mix thoroughly.

4. Next, mash your bananas and stir that into the bread cube mixture. Mix all together and pour the mixture into the prepared baking pan. Let stand for at least 1 hour, occasionally pressing the bread down into the mixture to absorb all the cream mixture.

5. Preheat the oven to 350 degrees f. Bake until the pudding is set in the center, about 40 to 45 minutes. Cool slightly. Sift some powdered sugar over the bread pudding and serve warm.

Cupid Float with Heart Lollipops
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Cupid Float with Heart Lollipops


  • ½ Cup strawberry ice cream
  • 1-ounce grenadine
  • 8 ounces lemon lime soda
  • whipped cream for garnish
  • maraschino cherries for garnish


  • Cooking spray
  • 1 13-ounce bag cinnamon jolly ranchers
  • Silicone heart lollipop mold(s)
  • Lollipop sticks


  • Edible glitter
  • Cellophane bags


Yield: 1 Serving


1. Freeze glass prior to use.

2. Scoop ice cream into bottom of glass.

3. Pour grenadine over ice cream.

4. Slowly pour soda into glass at an angle to reduce risk of overflow.

5. Garnish with whipped cream and cherry.


Yield: 6 Lollipops


1. Coat heart lollipop mold with cooking spray.

2. Unwrap jolly ranchers, place them in zip-top bag and seal it shut.

3. Using a mallet or hammer, smash the jolly ranchers in the bag until they’re broken into small chunks.

4. Add candy to small saucepan and cook over low heat until melted.

5. Pour melted candy into each depression on the lollipop mold, holding a stick in place until it sets.

6. Add crushed candy pieces to each depression in the silicone mold, filling them as much as possible.

7. Allow candy to cool for at least 30 minutes.

8. Once cooled, remove lollipops from mold. If desired, decorate with edible glitter and wrap in cellophane bags as gifts.

Get more Valentine's Day ideas from the Home & Family Love Ever After DIY & Cookbook >>

Hot Chocolate Cake
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Hot Chocolate Cake


  • Butter and/or oil spray for coating the pan
  • 2 tablespoons cocoa powder + 1 tablespoon granulated sugar for coating the pan
  • 1 ¾ cups ap flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • ¾ teaspoons salt
  • 3 large eggs
  • 1 ¼ cups sugar
  • ½ cup neutral oil
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream, chilled


  • 2 cups mini marshmallows
  • 1-pint heavy cream
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Yield: 1 9-Inch Cake


  1. Heat oven to 250˚. Place marshmallows on sheet tray and cook in oven until softened, about 5-10 minutes.
  2. Beat cream in stand mixer with sugar, salt, and vanilla until soft peaks form.
  3. Add warm marshmallows to stand mixer and beat cream to heavy peaks.


  1. Heat oven to 375˚. Cut a round of parchment, place in bottom of 9-inch springform pan. Grease with butter or oil, then coat with mixture of sugar and cocoa powder, shaking out any excess.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a medium bowl whisk together eggs and sugar until lightened in color, and slightly thickened.
  4. Continue to whisk egg mixture while pouring in oil and vanilla.
  5. Stir in half of the flour mixture until combined. Repeat with the remaining flour mixture.
  6. Make whipped cream. Beat heavy cream with whisk or in stand mixer until doubled in volume. Stop when you’ve reached stiff peaks. Fold whipped cream into batter
  7. Pour batter into prepared pan.
  8. Bake in oven until toothpick inserted in the center comes out clean, about 35-40 minutes.
  9. Remove the cake from the oven, let it cool for 10 minutes, then remove the springform collar. Allow cake to cool completely before frosting with whipped cream topping.
  10. Frost cooled cake with fresh whipped cream.

Recipe by Dan Kohler, 1/15/2020

Valentine’s Day Cake
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Valentine’s Day Cake

Ingredients for Red, Pink and White Striped Cake

  • 3/4 Cup Buttermilk
  • 2/3 Cup Sour Cream
  • 1 Tablespoon Vanilla
  • 3 Egg Whites
  • 1/3 Cup Vegetable Oil
  • 1 White Cake Mix (Duncan Hines), sifted
  • Red Gel Food Coloring

Ingredients for White Chocolate Raspberry Buttercream

  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream + 1/4 cup heavy cream
  • 3 sticks (1 1/2 cup) unsalted butter, left out at room temp for 20 minutes to slightly soften
  • pinch of salt
  • 1 Tablespoon vanilla (or clear vanilla if you want it to be whiter)
  • 2 Tablespoons Raspberry Emulsion (Lorann)
  • 6-7 Cups Powdered Sugar

Ingredients for (Pink) White Chocolate Ganache Drip

  • 1 Cup White Chocolate Candy Melts (I use "Very White" or "Bright White" from Wilton)
  • 1/4 Cup Heavy Cream
  • Red Gel Coloring

Valentine’s Day Cake - Home & Family

Directions for Cake

1. Preheat oven to 325 degrees. Prep 3 6" cake rounds with a swipe of shortening and dust of flour. Set aside.

2. In a medium bowl, whisk together the buttermilk, sour cream, vanilla, egg whites, and vegetable oil until thoroughly combined. Sift in cake mix and stir until just combined.

3. Spoon 1/3 of the batter into the first prepared cake round. Add a small drop of red gel coloring to the remaining cake batter and stir (should be pink). Spoon 1/2 the cake batter into the second prepared cake round. Add a few drops of red gel coloring to the remaining cake batter (should be red). Spoon the rest of the cake batter into the third and final prepared cake round.

4. Bake for 25-27 minutes. Remove from oven. Cool for 2 minutes in pan, then flip out onto a cooling rack. Cool to room temperature. Wrap in plastic wrap twice and freeze for easier frosting.

5. Before frosting, slice each round in half to make 6 skinny cake rounds (2 white, 2 pink, and 2 red).

TIPS: Slice cakes when cold and with a super sharp knife. Slice edges first, then slowly the inside to make an even slice. Use plenty of gel coloring - the color bakes out slightly in the oven, so go bold. Wrapping up the cake rounds before frosting them makes it infinitely easier to decorate - the cakes won't wobble around as much and the rounds hold together better at such a skinny shape.

Directions for Buttercream

1. In a small glass bowl, microwave white chips and 1/4 cup heavy cream for 30 seconds. Stir until creamy and no lumps. Set aside.
2. In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high speed until light and fluffy. Add in chocolate ganache mixture you made.
3. Add in pinch of salt, vanilla, and emulsion. Whip up to combine.
4. Add in the other 1/4 cup heavy cream, and then add in the powdered sugar 1/2 cup at a time. Add more heavy cream if needed. Turn mixer on high speed for about three minutes to expand the texture and lighten the color. Hand beat with a wooden spoon afterwards to remove any air bubbles.

TIPS: Making a white chocolate ganache to add to the buttercream is an easy way to have that signature white chocolate taste in every bite without having big chunks of white chocolate. Hand whipping the buttercream gets out any air bubbles in the buttercream to make for a cleaner buttercream on the side of your cake. The raspberry emulsion is an easy way to get the raspberry taste in the buttercream while also keeping the buttercream white. You could also use freeze dried raspberries, raspberry compote, etc, but your buttercream will be a pinkish color.

Directions for Ganache

1. In a medium glass bowl, stir together the white chocolate and heavy cream. Microwave for 30 seconds, stir until thoroughly combined. Add 10-20 more seconds if needed (normally you wouldn't, but just in case).

2. To achieve the pastel light pink color, use a tiny toothpick prick of red color to add to the ganache and stir. A little goes a long way, so go easy.

3. Add to your drip bottle and set aside for ganache drip.


• Valentine's Sprinkles (mixture of different colored sprinkles and nonpareils, etc.)

• Gumballs (from party store)

• Red Fondant Roses (Roll out red fondant, use Wilton rose cutter, roll the two pieces together into a rose, slice off the back, let dry overnight).

• White Sprinkle Chocolate Bark (made by melting chocolate candy melts and adding on sprinkles. Using a sharp knife to cut out triangle shards).

• Marbled Fondant Hearts (made by loosely mixing together red and white fondant pieces, rolling it out, and using a heart cutter for the heart shape. Dry overnight. Attach white sticks to the hearts with melted chocolate as glue.

Assembly Instructions

1. Tape a 6" cardboard cake round to an 8" cake round for ease of decorating.

2. Fill a large piping bag with buttercream.

3. Using a cake turntable, pipe a small dab of buttercream in the center of the 6" cake round to act as glue. Use an offset icing spatula to spread it out.

4. Place down first red cake round, pipe on a layer of buttercream. Place down pink cake round, repeat. White cake round, repeat. Repeat again with the remaining red, pink and white rounds.

5. Crumb coat the entire cake. Freeze for 5 minutes.

6. Add on final layer of buttercream, add sprinkles to bottom rim by pressing them on gently.

7. Add on ganache drip, place in the freezer for 5 minutes to harden.

8. Add on chocolate sprinkle bark, marbled fondant hearts, fondant roses, gumballs, and more sprinkles.

Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
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Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
Seasonal Event:
Valentine's Day


  • 6 ounces pecan pralines
  • 32 Biscoff cookies
  • 4 ounces unsalted butter
  • 4 large egg yolks
  • 3 cups heavy cream, divided
  • 6 tablespoons granulated sugar
  • 8 ounces bittersweet chocolate
  • ¾ cup Nutella hazelnut spread
  • 4 tablespoons Confectioners sugar, divided
  • Pinch Kosher salt
  • 6 ounces fresh raspberries
  • ¼ cup Grand Marnier
  • Juice of one orange
  • Zest of one orange


  • 10.5” tart pan

Dark Chocolate Hazelnut Tart - Home & Family


For the Praline Crust:

  1. Preheat the oven to 375 degrees.
  2. Add Biscoff cookies, pralines and pinch of Kosher salt to a food processor. Blend until mixture resembles coarse sand. Place contents into medium bowl.
  3. Add melted butter and mix until well incorporated and resembles wet sand.
  4. Press the crust mixture into the tart pan, pressing firmly into the bottom and sides.
  5. Bake the tart for 5 minutes. Remove from oven and place in the refrigerator until completely cool.

For the Chocolate Hazelnut Mousse:

  1. Place the chocolate chips into a medium mixing bowl.
  2. In a medium saucepot, whisk together egg yolks, 1 cup heavy cream and granulated sugar until well incorporated.
  3. Over medium-low heat, consistently stir the custard mixture until it thickens and coats the back of a spoon. *Be careful not to boil.
  4. Whisk in Nutella until it melts into the custard, about 1 minute.
  5. Remove warm custard mixture from heat, and strain through a sieve/strainer onto the chocolate chips in bowl. Mix with a rubber spatula until the chocolate melts and is well incorporated.
  6. Place in refrigerator until completely cool, at least 15 to 20 mins.
  7. Chill a large bowl in the freezer for 10 to 15 mins until ice cold.
  8. Place 1 cup heavy cream and 2 tablespoons confectioners sugar into chilled bowl. Whisk rapidly until cream develops stiff peaks.
  9. Fold 1/3 of the whipped cream into the chilled chocolate hazelnut custard until well incorporated.
  10. Add the chocolate hazelnut custard to the large bowl of remaining whipped cream and gently fold until well incorporated into a smooth mousse consistency.
  11. Pour the custard mixture into the prepared tart shell. Chill for at least 6 to 8 hours or overnight.

For the Raspberry Compote:

  1. Place Grand Marnier, orange juice, orange zest, and 2 tablespoons granulated sugar into a medium sauce pot and whisk together. Bring to a boil.
  2. Add the raspberries. Mash and stir occasionally.
  3. Reduce the liquid by half. About 5 to 7 minutes.
  4. Remove from the heat and allow to cool completely.

For the Whipped Cream:

  1. Chill a medium bowl in the freezer for 10 to 15 minutes until ice cold.
  2. Rapidly whisk 1 cup of cream and 2 tablespoons of confectioner’s sugar until stiff peaks develop.

To Serve:

Slice the tart into 10 even wedges and garnish with a spoonful of Raspberry Compote and a dollop of fresh whipped cream.

Get more recipes from David Rose >>

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Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote >>

Chocolate Heart Whoopie Pies
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Chocolate Heart Whoopie Pies

Ingredients for Vegan Chocolate Whoopie Cookie

  • ⅔ cup unsweetened almond milk
  • ½ teaspoon lemon juice
  • 1 ½ cups all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ⅔ cup vegetable oil
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Ingredients for Caramel Filling

  • ¾ cup Vegan Caramel Sauce
  • 8 tablespoons vegetable shortening
  • 4 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 3 to 4 cups powdered sugar


  • 2 ½ - inch heart cookie cutter

Vegan Chocolate Heart Whoopie Pies - Home & Family


1. Preheat the oven to 350. Line 2 baking sheets with parchment paper.
2. Make the chocolate whoopie cookie: In a small bowl, whisk together the almond milk and lemon juice. Allow the mixture to curdle, about 10 minutes.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
4. Whisk the oil, sugar, and 1 teaspoon vanilla into the curdled almond milk.
5. Make a well in the center of the flour mixture and pour in the wet mixture. Mix until well combined.
6. Place the heart cookie cutter on the prepared baking sheet and scoop 1 tablespoon of the batter into the center. Spread evenly, then remove the cookie cutter. Repeat with the remaining batter.
7. Bake until the edges are set and the top is soft to the touch, 10 to 12 minutes.
8. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the caramel filling: Make the Vegan Caramel Sauce and transfer to a large bowl. Add the shortening, vegan butter, and 1 teaspoon vanilla and beat with an electric mixer until creamy. Add the powdered sugar ½ cup at a time, beating well after each addition, until the filling is stiff enough to pipe (you may not need to use all the sugar).
10. Scoop the filling into a piping bag fitted with a #12 decorating tip.
11. Turn half the hearts upside down and pipe filling onto the flat side. Top with the remaining hearts, flat side down.

Honey Almond Cake with Berries and Mascarpone Crème Fraiche
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Honey Almond Cake with Berries and Mascarpone Crème Fraiche
Honey Almond Cake Recipe
Seasonal Event:
Valentine's Day, Spring
1 Three-Layer Cake
Prep Time: 60 minutes Bake Time: 30 minutes Total Time: 90 minutes
Bake the cake featured in the Hallmark Channel original romance movie, “The Secret Ingredient.”

Ingredients for Almond Cake

  • 1 cup plus 2 tbsp. buttermilk
  • 2 ¼ cups granulated sugar
  • 6 large eggs
  • 1 tbsp. vanilla extract
  • 1½ tsp. almond extract
  • 2 ¼ cups all-purpose flour
  • 1 cup almond meal flour
  • 1 ½ tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup plus 2 tbsp. canola oil

Ingredients for Vanilla Honey Glaze

  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, fresh
  • ½ cup confectioner’s sugar
  • 4 tbsp. half and half cream

Ingredients for Mascarpone Crème Fraiche

  • 3 (8-oz.) packages mascarpone, room temperature
  • 1 ¼ cups crème fraiche
  • 1 cup confectioner’s sugar
  • 1 ½ tsp. vanilla extract
  • As needed, whole strawberries
  • As needed, sliced toasted almonds
  • As needed, fresh mint sprigs

Erin Cahill Makes a Honey Almond Cake - Home & Family


  1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan; spray with cooking spray.
  2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.
  3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.
  4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.
  5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes; invert on wire rack to release cakes.

To Prepare Glaze:

  1. Combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half in a bowl and whisk until smooth.
  2. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)

To Prepare Mascarpone Crème Fraiche:

  1. Combine mascarpone, crème fraiche, confectioner’s sugar and vanilla extract in a large bowl and whisk until smooth.

To Assemble Cake:

  1. Place first cake on cake pedestal or serving plate.
  2. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with second cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake. Top with third cake layer. Spread about ¼ of mascarpone crème fraiche over top of cake.
  3. Spread remaining ¼ of mascarpone crème fraiche on sides of cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape top and sides of cake to remove excess mascarpone crème fraiche forming a smooth surface.
  4. Top cake with strawberries, toasted almonds and fresh mint sprigs.
  5. Chill thoroughly before serving.

NOTE: Find prepared crème fraiche in the dairy aisle of your grocery store. Crème fraiche is easy to make if not available in your area. Combine 1¼ cups heavy cream with 2 tbsp. buttermilk. Cover and let sit at room temperature for 12 hours or until thickened. Refrigerate until ready to use.

Love Pasta
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Love Pasta

Ingredients (Pasta in Turkey Bolognese Sauce)

  • 1 box Rotini (or heart shaped pasta for Valentine’s Day)
  • 1 lb. lean ground turkey meat
  • 2 tsps. Italian Seasoning
  • 1 tbsp. Extra Virgin Olive Oil
  • 3 cloves garlic, chopped
  • Pepper to taste
  • Salt to taste
  • ½ white onion
  • 4 Beefsteak tomatoes, cubed
  • 2 cups Parmesan cheese, freshly grated
  • ½ cup water
  • Sugar to taste

Love Pasta - Home & Family


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, make Bolognese: In a large skillet or pot over medium heat, heat oil. Add onion and garlic and cook until tender, 5 to 7 minutes.
  3. In a bowl, mix ground turkey with Italian seasoning; season with salt and pepper.
  4. Add ground turkey to garlic and onion; cook until no longer pink, 5 minutes more.
  5. Turn down heat and add cubed tomatoes and ½ cup of water, let stew for 20 minutes.
  6. After 5 minutes, start layering in the Parmesan cheese, mixing frequently, adding water if needed to keep the mixture moist. Stir in sugar to taste.
  7. Toss with pasta.
  8. Serve, adding Parmesan on top. Serve with rustic bread or garlic bread.

Valentine’s Day Cake Bites
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Valentine’s Day Cake Bites


  • 1 15.25-ounce box Vanilla Cake mix
  • 1 3.5-ounce box Vanilla Pudding mix
  • 1 cup Sour Cream
  • 1 cup Milk
  • ¼ cup Vegetable Oil
  • 3 large eggs
  • ⅓-⅔ cup Vanilla Frosting (use your discretion)
  • ~24 ounces White Candy melts, melted
  • 4 cups Shredded Coconut
  • Pink and Red Food Coloring (as much as you’d like, for coloring the coconut)
  • ~1 tablespoon Water
  • 80-96 candy eyes
  • 48 White Chocolate Hershey’s Kisses
  • 1 pound Red Licorice Laces

Fuzzy Valentine’s Day Cake Bites - Home & Family


1. Heat oven to 350˚.
2. Line a 9x13-inch baking pan with parchment paper or spray it with baking spray.
3. Combine cake mix, pudding mix, sour cream, milk, oil, and eggs in a large mixing bowl.
4. Using an electric mixer, beat on low speed for 30 seconds.
5. Increase speed to medium and beat for 2 minutes.
6. Pour into pan.
7. Bake for 28-34 minutes until a toothpick inserted in the center of the cake comes out clean.
8. Allow cake to cool completely.
9. Crumble cake into a large bowl, preferable the bowl of a stand mixer.
10. Add ⅓ cup frosting and stir or beat until well blended and smooth. If too dry, add more frosting until desired texture is achieved.
11. Scoop out 40-48 tablespoon size portions of the cake ball dough and roll into balls. Set aside to dry for an hour.
12. While cake is drying, make colored coconut. Divide coconut shreds into two plastic bags. Dissolve 10-12 drops of red food coloring in 1-2 teaspoons of water. Pour solution into one bag of coconut, shake until coconut color is even. Repeat with remaining coconut, using pink with the water instead of red.
13. Prepare antennae and feet: Cut licorice laces into 2-3 inch pieces (you’ll need two for every cake ball), set aside as antennae. Unwrap White Chocolate Kisses and set aside (you’ll need one chocolate kiss for every cake ball).
14. Dip the cake balls in melted white candy melts and immediately roll each ball in colored coconut.
15. Press covered cake ball onto pointy end of chocolate kiss. Insert two pieces of licorice lace for antennae at the top.
16. Use melted white candy melts to attach two candy eyes to each cake ball.

Mocha Meringues with Whiskey Cream
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Mocha Meringues with Whiskey Cream

Ingredients for the Meringues

  • 2 cups icing sugar
  • 4 egg whites
  • 2 tsp of cornflour
  • 1 tsp of white wine vinegar
  • 3 tsp of good quality cocoa powder
  • 2 tsp of instant espresso powder
  • ½ cup of chopped toasted hazelnuts

Ingredients for the Dark Chocolate Sauce

  • ¼ cup caster sugar
  • ¼ cup of water
  • ½ cup of good quality dark chocolate, finely chopped
  • 1 tsp of cocoa powder
  • ½ tsp of espresso powder

Ingredients for Whiskey Cream

  • 1 ½ cups of cream
  • 3 tbsp of whiskey
  • 3 tbsp of icing sugar

Mocha Meringues with Whiskey Cream - Home & Family


Preheat the oven to 150°C/300°F/Gas Mark 2. Line two baking trays with baking parchment.

1. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar. When this is mixed through, sift the cocoa powder and espresso powder over the meringue mix and gently fold in.

2. Using a tablespoon, place 3-inch/8cm spoonfuls of the meringue mix onto the baking tray and flatten each one gently in the centre with the back of a spoon. Bake for 45 minutes.

3. Place the sugar and water in a small saucepan over a medium heat and stir gently to dissolve the sugar. Add the espresso powder, whisk through and bring the mix to a steady simmer for 3 minutes. Remove from the heat, allow to sit for 1-2 minutes, then add the chocolate and whisk through until combined. Sift in the cocoa powder and whisk until smooth.

4. For the whiskey cream, whisk the cream into soft peaks. Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine. To assemble the meringues, place one on each plate, add a spoonful of whiskey cream on top, drizzle with the chocolate sauce and sprinkle with the toasted hazelnuts.

Roasted Chicken with Porcini Cream, Charred Carrots and Mustard Frill
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Roasted Chicken with Porcini Cream, Charred Carrots and Mustard Frill

Ingredients for Chicken

  • Brining liquid
  • 12 cups water
  • 1/2 cup table salt
  • 1/4 tsp. pink salt
  • 1/3 cup sugar
  • 3 heads garlic
  • Zest of ½ an orange
  • Zest of ½ a lemon
  • 1 sprig rosemary
  • 1/2 stick cinnamon
  • 5 sprigs thyme
  • 1/2 cup coriander seeds
  • 2 tsp. cloves
  • 1 1/2 tsp. allspice
  • 1/2 tsp. juniper berries
  • One, 2-3 pound, farm raised chicken
  • 5 sprigs thyme
  • 4 tsp. softened butter
  • 1 cup mustard frill for garnish

Ingredients for Porcini Cream

  • 10 grams dried porcini mushrooms
  • 1/2 shallot, chopped
  • 2 Tbsp. butter
  • 3/4 cup sherry wine
  • 1/2 cup cream
  • 1/2 tsp. picked thyme leaves

Ingredients for Charred Carrots

  • 1 bunch organic, multi colored, baby carrots
  • 1 Tbsp. coconut oil
  • Salt to taste


For Chicken:
1. Bring water to a boil. Add all ingredients for the brine and infuse for 5 minutes. Cool to room temperature and transfer to refrigerator until fully chilled.
2. Place the chicken into a large bowl or container and pour brine over until completely submerged. Brine in the refrigerator for 2 days.
3. Remove the chicken from the brine and dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
4. Preheat the oven to 450°F
5. Truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
6. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done (internal temp approximately 165F), 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices (should be clear and not pink) and thyme and let it rest for 15 minutes on a cutting board.
7. Remove the twine. Separate the middle wing joint and eat that immediately! Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter.

For the Mushroom Cream:
1. Sweat the shallots and porcini mushrooms in the butter.
2. Deglaze with sherry wine until all of the liquid is absorbed and nearly dry.
3. Cover with cream and add thyme.
4. Simmer for 30 minutes. Cover and infuse for 10 minutes.
5. Transfer to a blender and blend until smooth. Strain through a fine sieve.

For the Charred Carrots:
1. Do not peel the carrots but rather wash and scrub very well.
2. Dry off carrots, rub with coconut oil, place on a sheet pan and broil until charred and soft.
3. Season with salt to taste.

Raspberry Jam Linzer Hearts
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Raspberry Jam Linzer Hearts


  • Requires 2 standard rimmed cookie sheets
  • Parchment paper
  • 2 heart shaped cookie cutters (one must be two sizes smaller than larger cutter)


  • 1 cup salted, softened butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. vanilla extract
  • 1 1/8 cup AP flour
  • 1 cup almond flour
  • Raspberry or strawberry jam for filling the hearts
  • Confectioner’s sugar for dusting


1. To make the dough, cream butter and sugar until pale and fluffy on low speed. Add egg and vanilla, then mix on low speed until just combined. Add salt and flours, then gently mix until it just comes together. Do not overmix dough.

2. Pat dough into a disc, and wrap in cling film. Refrigerate 30 minutes.

3. To make the cookies, remove dough and allow to sit on the counter 5-7 minutes, until it’s workable but still cold. Roll out dough to 1/4 inch thickness. Cut out 12-14 hearts using your 2-2 1/2 inch heart shaped cookie cutter. Place cookies on a baking sheet and bake 8-10 minutes at 350°F. While the first batch of cookies is baking, roll out dough again and cut out 12-14 more hearts using 2-2 1/2 in cookie cutter. With the small heart cookie cutter, cut a heart out of each cookie. Bake this batch, including the mini hearts, 8-10 minutes. Repeat this process until all dough is used up.

4. Allow cookies to cool completely before assembly. Place 1 tsp. of jam on each full cookie. Dust a light layer of confectioner’s sugar on each cookie with a cut out heart along with the mini hearts. Place the cut out heart on top of the full cookie as if it were a lid. Use the small hearts to decorate the platter of cookies.

Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
Seasonal Event:
Author of "The Cookie Book," Rebecca Firth is making a batch of delicious cookies with dark chocolate.

Ingredients for Cookies

  • 1¾ cups (210 g) dark chocolate, finely chopped
  • 8 tablespoons (115 g) unsalted butter, room temperature
  • 1 tablespoon (15 ml) freshly brewed espresso or strong coffee
  • ¾ cup (144 g) granulated sugar
  • ¼ cup (55 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 3 teaspoons (15 ml) real vanilla extract
  • 1½ cups (204 g) bread flour
  • ½ cup (43 g) unsweetened dark (Dutch process) cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons (7 g) sea salt

Ingredients for Cookie Coating

  • ¾ cup (144 g) granulated sugar
  • ¾ cup (98 g) powdered sugar


1. In a medium, heat-safe bowl, add the chocolate, butter and espresso and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let
2. the water come to a boil. Stir frequently until melted and smooth. Take off of the heat, add the granulated sugar and brown sugar and mix until smooth. Whisk in the eggs and vanilla.
3. Set aside.
4. In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt. Add this to the chocolate mixture and blend in as few strokes as possible. 5. Wrap tightly and refrigerate for 1 to 2 hours, or until the dough has firmed up.
6. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
7. To make the cookie coating, put the granulated sugar and powdered sugar in separate, shallow bowls to roll the cookie dough in. Roll 1½ tablespoons (21 g) of dough into a ball, plop it into the granulated sugar and cover completely. Don’t shake any off as you want it well coated. Then roll the balls in the powdered sugar.
8. Again, don’t shake off the excess.
9. Place the covered dough balls on the baking sheet, about 2 inches (5 cm) apart from each other. Bake one sheet at a time in the center of the oven for 11 minutes.
10. Don’t overbake...they will be soft and appear underdone when you pull them out of the oven.
11. Let the cookies cool on the sheet for 15 minutes. Then remove the cookies and place on a cooling rack.

Candy Airplanes and Candy Arrows
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Candy Airplanes and Candy Arrows

Materials and Ingredients for Candy Airplanes

  • Hair tie
  • Gum
  • Smarties
  • Mints
  • Heart Stickers

Materials and Ingredients for Candy Arrows

  • Kabob Skewers (or a dowel)
  • Chocolate Hearts
  • Mini Kit Kats

Directions for Candy Airplanes

1. The first step you’re going to do is take 2 pieces of gum, and wrap scrapbook paper around the gum pieces.
2. Then you’re going to take a hair tie & string it through 2 circular mints.
3. Set your Smarties candy in the middle of the 2 mints.
4. Flip the hair tie over the wings aka the gum piece.
5. Then just for a final touch put a little heart sticker on the top!

Directions for Candy Arrows

1. Take your mini kit kats & lift up the tab of the wrapper & tape the skewer to the inside.
2. Now just for extra security you can just dab a little hot glue on the end to make sure it doesn’t fall apart.
3. Then on the side with the point literally stick the point right into a chocolate heart.
4. Create feathers for the back side from scrapbook paper.
5. Hot glue feathers onto the back & ta-da!

Get more information about this episode >>

Vanessa and Cameron's Chocolate Covered Strawberries
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Vanessa and Cameron's Chocolate Covered Strawberries
Chocolate Covered Strawberries
Seasonal Event:
Valentine's Day

Ingredients and Materials

  • Long Stemmed Strawberries (or regular strawberries if you prefer)
  • Dark Chocolate Melts
  • White Chocolate Melts
  • Food Dye
  • Plastic Icing Bottles
  • Wax paper
  • Refrigerator

Vanessa and Cameron’s Chocolate Covered Strawberries - Home & Family


1. Melt your chocolate melts, either in a double boiler or in the microwave.

2. Wash and completely dry your strawberries. Pat them dry then set them out until you are sure they are dry. This will keep the chocolate from slipping off when you dip it.

3. Dip your strawberries into the dark chocolate and place them on wax paper to cool.

4. Mix a few drops of food dye into your melted white chocolate and pour it into the plastic bottle.

5. Squeeze a few lines across the strawberries creating decorative lines.

6. Place your finished strawberries in the refrigerator until completely hardened.

7. Gift the strawberries to your valentine!

Get more information about this episode >>

Chocolate Sweetheart Cakes
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Chocolate Sweetheart Cakes

Ingredients for Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 ½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 4 large eggs
  • 1 ½ cups milk
  • 1 ½ cups warm water
  • ½ cup vegetable oil
  • 2 tablespoons vanilla extract

Ingredients for Strawberry Cream Cheese Frosting

  • 8 oz. of strawberry cream cheese
  • 4 cups of confectioners’ sugar
  • 1 teaspoon of pure vanilla extract
  • 2 teaspoons of strawberry extract

Chocolate Sweetheart Cakes - Home & Family

Directions for Cake:

1. Preheat oven to 325 F. Spray ¼ sheet pan with a nonstick cooking spray and line with parchment paper.
2. In a medium bowl, cream together the sugar and oil. Beat in the eggs, one at a time, then stir in the vanilla.
3. Combine flour, cocoa powder and baking soda and salt, add to the creamed mixture and mix well.
4. Finally stir in the milk until batter is smooth.
5. Pour batter into the sheet pan, be sure the batter is even in the sheet pan and bake for 30-35 minutes. Cool in freezer for approximately one hour before use.

Directions for Frosting:

1. In a medium bowl, cream together cream cheese and butter. Add confectioners’ sugar and vanilla and strawberry extracts. Mix until fully combined and smooth. You may have to use a spatula to scrape the sides of the bowl to make sure all ingredients are mixed well.

Directions to Make the Hearts:

1. Once the cake is cold, use different sized heart cut outs to make hearts (two of each size).
2. Pipe strawberry frosting in the inside of ONE of the cut outs and place the unfrosted cut out on top of the frosted cut out like a sandwich.
3. Cool again in freezer for at least one hour. Cake must be cold to successfully complete the next step.
4. While the cake is in the freezer, melt melting chocolate of any color and make sure it’s not too thick. You may use Crisco or melting crystals to liquify the chocolate enough that it pours easily.
5. Take the frozen cake and pour the chocolate over the heart shaped cake. You’ll want to put a cooling rack on top of parchment paper or a sheet pan to catch the excess chocolate.
6. Cool the chocolate heart in the freezer for another 10 minutes until chocolate is hardened.

Get more information about this episode >>

Italian Lemon Cakes
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Italian Lemon Cakes


  • ½ cup white chocolate, melted (white chocolate chips or chunks)
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 5 eggs
  • 3 cups very finely chopped almonds
  • Zest from 2 lemons
  • Strawberry gelato

Italian Lemon Cakes - Home & Family


1. Preheat the oven to 320° F.
2. Prepare a 6-cup mini cake pan. Brush the individual cups with butter and then light coat in flour. Set aside.
3. Cream butter, sugar and lemon zest in a stand mixer fitted with a paddle attachment. When the mixture is light and fluffy incorporate the eggs one at a time. Add the chopped almonds and stir to combine. Add the melted white chocolate.
4. Divide the batter evenly between the cake cups. Bake for 30 minutes.
5. Allow the cakes to cool for 10 minutes before you turn them out.
6. Serve the cakes with a scoop of strawberry gelato

Kahlua, Espresso and Chocolate Trifle with Candied Peanuts
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Kahlua, Espresso and Chocolate Trifle with Candied Peanuts

Ingredients for the Custard

  • 2-2/3 cups granulated sugar
  • 6-1/2 oz. (1-1/2 cups) all-purpose flour
  • 1 tsp. table salt
  • 8 cups whole milk
  • 1/4 cup Kahlúa
  • 6 Tbs. fresh ground espresso powder (not instant)
  • 16 large egg yolks
  • 2 Tbs. vanilla extract

Ingredients for Cake

  • 1 oz. (2 Tbs.) unsalted butter, softened
  • 9 oz. (2 cups) all-purpose flour; more for the pan
  • 2 cups granulated sugar
  • 2 oz. (3/4 cup) unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • 1 cup vegetable oil
  • 1 cup hot brewed espresso
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp. vanilla

Ingredients for Candied Peanuts (Optional)

  • 3 cups store-bought honey-glazed or sugared peanuts
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. cayenne
  • 1/2 tsp. kosher salt

Ingredients for Whipped Cream

  • 2 cups heavy cream
  • 2 Tbs. powdered sugar
  • 2 Tbs. Kahlúa
  • 1/2 tsp. ground cinnamon

For assembly

  • Mexican drinking chocolate, grated


Make the custard

  • Whisk together the sugar, flour, and salt in a 6- to 8-quart saucepan. Whisk in the milk, Kahlúa, and espresso. Bring the mixture to a boil over medium-low heat and cook until thickened, whisking constantly; it will take about 20 minutes.
  • In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until smooth, about 2 minutes. With the mixer running, gradually pour in 2-1/2 cups of the milk mixture and mix until incorporated. Pour the yolk-milk mixture into the saucepan, whisking constantly.
  • Cook over low heat, whisking constantly, until the mixture begins to thicken, about 10 minutes. Remove from the heat and stir in the vanilla. Pour the custard through a fine-mesh strainer into a large bowl, pushing with a spatula if necessary. Press a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate overnight.

Bake the cake

  • Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 9×13-inch cake pan or glass dish.
  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, pour in the oil, eggs, vanilla, espresso, and milk. Increase the speed to medium and mix until fully incorporated, scraping down the sides as needed, about 2 minutes.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs, about 45 minutes.
  • Remove from the oven and let cool completely on a rack. Invert the cake onto a cutting board and cut into 2-inch cubes.

Make the candied peanuts

  • Combine nuts, cinnamon, cayenne, and salt in a medium bowl. Toss to combine. Add more spices to taste, if desired.

Whip the cream

  • In a stand mixer fitted with the whisk attachment, combine the cream, sugar, Kahlúa, and cinnamon. Beat on medium speed until soft peaks form. Transfer the whipped cream to a piping bag fitted with a 1/2-inch plain tip or a large zip-top bag and snip off a corner.


  • Spoon enough custard into a 4-quart trifle bowl to make a 1/2-inch layer. Place some of the cake cubes on top of the custard. Top with more custard. Pipe the whipped cream in several spots around the edges of the bowl. Top with more cake cubes and the remaining custard. Pipe the whipped cream in several spots around the edges of the bowl and add more cake cubes if there is room (there will be leftover cake). Spread the remaining whipped cream smoothly on top. Cover with plastic wrap and refrigerate the trifle for at least 1 hour or up to overnight.
  • Before serving, top with the candied peanuts, if using, and the shaved Mexican chocolate.

White Chocolate Raspberry Valentine's Cake
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White Chocolate Raspberry Valentine's Cake

Ingredients for the Cake

  • 1 ⅔ cup all-purpose flour 230g
  • 1 cup sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • ¾ cup unsalted butter room temperature
  • 3 egg whites
  • 1 tbsp. vanilla extract
  • ½ cup sour cream
  • ½ cup whole milk
  • 6 oz. raspberries fresh or freeze dried
  • 2 tbsp. lemon juice fresh
  • 1 tbsp. lemon zest

Ingredients for White Choclate Buttercream

  • 1 ½ cup unsalted butter room temp
  • 4 ½ cups confectioners sugar
  • 1 cup white chocolate chips melted and cooled
  • 1 tbsp. sugar
  • 1 cup raspberries
  • 1 tbsp. lemon juice
  • 1 tbsp. vanilla
  • 1/4 tsp salt

Ingredients for the Hearts

  • 3 sheets printable hearts
  • 1 1/2 feet parchment paper
  • ½ cup candy melts
  • zest of one lemon

Ingredients for Italian Buttercream

  • 4 large egg whites
  • 1 1/3 cups sugar divided
  • 1 Pinch kosher salt optional
  • 16 ounces unsalted butter room temperature, cut into 1-inch pieces
  • 1 tsp pure vanilla extract optional
  • 1/4 tsp cream of tartar
  • 1/3 cup water


1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
2. Sift the dry ingredients together in a large bowl.
3. Beat the wet ingredients together in a medium bowl. Add lemon zest.
4. Don't worry if you still have small chunks of butter, it will all work out!
5. Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.
6. Divide the mixture evenly into the cake pans.
7. Bake at for about 25-30 minutes or until the centers are springy to the touch.

1. In a stand mixer fitted with a paddle attachment, cream the butter.
2. Add confectioners sugar and salt. Beat until creamy.
3. Add in melted and cooled white chocolate. Mix until incorporated and smooth.
4. Divide batter in half.
5. Add vanilla to one batch.
6. In a small saucepan over medium low heat combine raspberry juice, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half. Transfer to a small bowl and chill.
7. Add 2 1/2 tbsp. of the reduction to the other batch of buttercream. If the consistency become runny, mix in confectioners sugar 2 tbsp. at a time until thickened.
8. Transfer both batches to separate piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitter with a large round tip or with the tip snipped off.

1. Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
2. In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium-high heat until temperature reads 235-240F.
5. Drizzle the sugar into the mixer immediately.
6. Run mixer until meringue is cool/tepid.
7. Add room temperature butter into running mixer one tablespoon piece at a time.
8. Add the salt and vanilla if using.
9. Beat until butter is combined and mixture has reached a silky consistency.
10. Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.
11. Transfer colors to separate piping bags.

1. Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.
2. Microwave candy melts. Transfer to a piping bag and snip off the tip.
3. Pipe hearts according to the stencil.
4. Let the hearts cool and harden.

1. Pipe the pink/white chocolate buttercream combo between each cake layer.
2. Cover the cake with a thin crumb coat and chill for about 10-15 minutes.
3. Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.
4. Carefully smooth with an offset spatula.
5. Add hearts to the cake.

You can sub in fresh raspberries for the freeze dried ones. Just cut them into smaller pieces so they don't turn into puddles in your cake and destabilize things.

Paccheri Al Cardinale
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Paccheri Al Cardinale

Ingredients for Tomato Sauce

  • 3/4 cup olive oil
  • 8 garlic cloves, chopped
  • 1 (28 ounce) can crushed tomatoes
  • Kosher salt & freshly ground black pepper

Ingredients for Paccheri

  • 1 pound paccheri (SETARO brand if possible please)
  • 1/2 cup grated pecorino
  • 1/2 cup grated smoked mozzarella
  • 20 basil leaves, cut into slivers
  • Kosher salt & freshly ground black pepper
  • 1 cup fresh ricotta (GALBANI BRAND)


To make the tomato sauce:

• Heat the olive oil in a large pot over medium heat until hot but not smoking.

• Add the garlic & sauté about 2 minutes.

• Add the tomatoes & cook, stirring, for 5 minutes.

• Season with salt & pepper.

• Reduce heat to low and simmer, partially covered, about 30 minutes, until thick.

To make the Paccheri:

• Preheat the oven to 450º. Bring large pot of generously salted water to a boil.

• Add the Paccheri & cook according to package instructions

• Add the pecorino, parmigiano, & mozzarella to the thickened tomato sauce & stir until the mozzarella melts.

• Stir in the basil & season to taste with salt and pepper.

• Use a spider to lift the paccheri out of the water & into the sauce.

• Toss to coat, then transfer to a 4-quart casserole.

• Cover with parchment paper, tucking it into the sides of the dish.

• Bake about 20 minutes, until the pasta is piping hot.

• Bring the dish to the table, cut an "X" in the parchment, & gently tear back the points.

• Spoon some ricotta onto each portion.

Pop Hearts
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Pop Hearts

Ingredients for the Pastry

  • 2 sheets Puff Pastry (10x15)
  • 1 Egg+2 tablespoons Milk (eggwash)
  • 1 5-inch heart cutter (or a template and a sharp knife)

Ingredients for the Filling

  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • ¾ cup Raspberry Jam

Ingredients for the Glaze

  • 1 cup Powdered Sugar
  • 2 tablespoons Raspberry Jam
  • 2 tablespoons Milk


1. Whisk together cornstarch and water, then add to saucepan with raspberry jam. Stir until incorporated.

2. Over medium-low heat, bring the jam to a bare boil. When it begins to bubble, drop the heat to low and allow it to simmer for 2-3 minutes, until the cornstarch has begun to hydrolyze and thicken the jam. Remove from heat and cool before using as filling.

3. Heat your oven to 375˚

4. Cut six hearts out of each sheet of puff pastry, these will be the bottoms and tops of the pop-hearts. Peel away excess pastry and save for another us

5. Cover sheet tray with parchment paper and carefully transfer bottom hearts to the tray, leaving ~2 inches in between each heart for expansion.

6. Whisk together egg and milk for egg wash. Brush bottom hearts with egg wash.

7. Place two tablespoons of the cooled jam filling in the center of each bottom heart.

8. Carefully place the top heart over the jam filling and crimp edges all around to seal the dough.

9. Brush top of dough with egg wash.

10. Bake hearts on parchment lined sheet for 20-25 minutes, rotating the tray halfway through to ensure even color. The hearts are done when the dough is golden brown and puffed up.

11. Remove hearts from oven and allow to cool on tray for 5 minutes before using a spatula to remove them to a cooling rack.

12. While the hearts are cooling, make the glaze.

13. Whisk together powdered sugar, raspberry jam, and milk until thin enough to drizzle.

14. Drizzle raspberry glaze over cooling hearts, allow to set for a few minutes before serving.

Caramel Almond Rice Pudding and Cherry Egg Cream
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Caramel Almond Rice Pudding and Cherry Egg Cream

Ingredients for Caramel Almond Rice Pudding

  • 2 tablespoons Butter
  • ½ cup Brown Sugar
  • ½ cup Heavy Cream
  • 3 cups Milk
  • ¼ teaspoon Salt
  • ½ cup Arborio Rice
  • ½ cup Sliced Almonds, toasted
  • ½ teaspoon Almond Extract

Ingredients for Cherry Egg Cream

  • ½ cup Cold Milk
  • 1 ¼ cup Cold Seltzer
  • 2 tablespoons Cherry Syrup (from a jar of Maraschino Cherries)
  • Optional: 1 ounce Maraschino Liqueur, or Amaretto Liqueur

Directions for Rice Pudding

1. Add butter to heavy-bottomed saucepan. Melt over medium heat.

2. Add brown sugar, stir to combine. Over medium-low heat, cook for 2-3 minutes. Sugar
should begin to bubble and melt.

3. Whisk in heavy cream, continue to cook for 2-3 minutes, until bubbling and slightly thicker.

4. Whisk in milk and salt.

5. Whisk in rice, stir to combine.

6. Bring just barely to a boil, then drop heat and let pot simmer for 35-40 minutes. Rice should
be tender and plump, cream should be thickened. Stir occasionally to avoid scorching on the

7. When pudding is done, turn off the heat and stir in almond extract and toasted almonds.

8. Serve warm, or chill in fridge.

Directions for Egg Cream

1. Add milk to wine glass.

2. Pour seltzer into glass while stirring vigorously, allowing a foamy head to form.

3. Pour syrup and liqueur (if using) into glass. Stir from the bottom, until just combined,
leaving the head white and foamy at the top.

Conversation Heart Cakes
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Conversation Heart Cakes


1. Use your favorite cake to cut out hearts, using a heart-shaped cookie cutter. (Use big enough heart cookie cutter that will allow enough room for writing

2. Place hearts in fridge to harden.

OPTIONAL: Cut hearts in half and put frosting in the middle and sandwich the two halves together. You can also frost the edges as a crumb coat to guarantee smooth edges.

3. Melt chocolate coated candies and add coconut oil to create a thinner consistency.

4. Take out heart cakes from fridge, and drip melted chocolate over the hearts.

NOTE: Use a cooling rack placed on a sheet tray to place heart cakes on, so that there is a place for the chocolate drippings to pool.

5. Place chocolate covered hearts on a sheet tray lined with wax paper, and place in fridge to cool

6. Take out of fridge and pipe on “conversations” with your favorite frostings.

Get more information about this episode >>

Download the Home & Family's Valentine's Day Cookbook here >>

Valentine's Day Movie Night Snacks
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Valentine's Day Movie Night Snacks

Ingredients for Red Velvet Cookie Hearts

  • 1 cup AP Flour (plus more for dusting)
  • ¼ cup Unsweetened Cocoa Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 4 ounces Chocolate Chips
  • ½ stick Butter, cut into pieces
  • ½ cup Light Brown Sugar
  • 1 Egg
  • 3 tablespoons Red Food Coloring

Ingredients for Caramel Mascarpone Whip

  • 1 8-ounce package Mascarpone
  • 1 cup Heavy Cream
  • ⅓ cup Caramel Sauce
  • ¼ cup Powdered Sugar
  • ½ teaspoon Vanilla Extract


  1. Whisk together flour, cocoa powder, baking soda and salt in small bowl, set aside.
  2. Heat 1-2 inches of water in saucepan until boiling, put mixing bowl on top and lower heat to simmer. Add chocolate, butter, and brown sugar to top bowl, stir until mostly melted. Remove from double boiler and stir until butter has melted completely. Set aside.
  3. Pour warm chocolate mixture into stand mixer. Beat on low, then add egg and mix until blended.
  4. Add flour in thirds until completely incorporated.
  5. Add food coloring and mix to combine. This will be a sticky dough.
  6. Divide dough in half. Roll each half out onto parchment paper, using more flour across the top where necessary to keep rolling pin from sticking to dough. Place dough (on parchment) onto a cookie sheet and slide into the freezer for 20-30 minutes, until firm but not frozen.
  7. Heat oven to 350˚. Remove one sheet of dough from freezer and flip it onto counter. Peel parchment from back. Using heart cookie cutter, cut out little hearts and place on baking sheet with ½ inch between each cookie.
  8. Bake cookies until lightly toasted and firm to the touch, about 9-11 minutes.
  9. Transfer cookies to cooling rack.


  1. Beat mascarpone with hand mixer until light and fluffy
  2. Add heavy cream, continue whipping for 2-3 minutes, until voluminous.
  3. Add powdered sugar, vanilla, and caramel sauce, beat or fold until just combined.
  4. Serve with red velvet chocolate cookie hearts

Get more information about this episode >>

Download the Home & Family's Valentine's Day Cookbook here >>

Moby's Blueberry Pancakes
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Moby's Blueberry Pancakes


  • 1 1/2 cups whole-grain spelt flour
  • 1/2 cup oat bran
  • 1/2 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups plain full-fat soy milk or rice and soy milk blend*
  • Vegetable oil for cooking
  • 1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
  • Maple syrup for serving


1. In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

2. Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

3. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor. It's available in natural food stores and from

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No-Bake Strawberry Milkshake Crispy Treat Cake
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No-Bake Strawberry Milkshake Crispy Treat Cake

Ingredients for Crispy Cake

  • 2/3 cup unsalted butter 
  • 1/2 cup strawberry flavored milk powder
  • pink food coloring, optional 
  • 3 10 oz. packages mini marshmallows 
  • 12oz box crispy rice cereal (about 12.5 cups) 

Strawberry Milkshake Frosting

  • 3/4 cup (1 1/2 stick/6oz) unsalted butter, softened 
  • 2 teaspoons vanilla extract 
  • 1/8 teaspoon salt 
  • 3 cups (3/4lb) powdered sugar, sifted 
  • 3-4 tablespoons heavy whipping cream (sub half and half or milk if necessary) 
  • 3/4 cup strawberry flavored milk powder
  • pink food coloring, optional 
  • fresh strawberries, for garnish 

Strawberry Milkshake Crispy Treat Cake - Home & Family


Crispy Cake:
Line two 8-inch round cake pans with plastic wrap and spray with non-stick cooking spray. Melt butter over low heat in a large saucepan. Stir in strawberry milk powder, 5-7 drops of pink food coloring and marshmallows, until fully melted, about 6-10 minutes. Turn off heat and stir in cereal, transferring mixture to a large bowl if needed. Divide the warm mixture between the prepared pans, pressing down with greased hands or spatula until flat and level, making sure it gets into the corners of the pan. Let cool until set, at least 30 minutes while you prepare the frosting.

Strawberry Milkshake Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla and salt.

Add the powdered sugar in batches, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Set aside about 1 cup of the frosting, into a piping bag fitted with an open star tip, for the swirls on top. Beat in strawberry milk powder and a few drops of pink food coloring to remaining frosting, adding more cream as needed.

Place 1 crispy cake layer on a serving plate and spread a layer of the strawberry frosting on top. Place second cake layer on top, with the flat bottom facing up. Frost outside of cake with the remaining strawberry frosting. Pipe swirls or dollop the white frosting set aside, on top and finish with a fresh strawberry. Serve and enjoy within 2-3 days.

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Chocolate Zucchini Muffins
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Chocolate Zucchini Muffins

Ingredients (Use Organic whenever possible)

  • 2 cups sprouted whole wheat flour
  • 1/2 cup organic cane sugar
  • 1 large ripe banana - mashed
  • 1/3 cup unsweetened cacao powder (preferably Nativas Naturals brand)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain pink Himalayan salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract – alcohol free
  • 1/3 cup of crushed walnuts (they should be very crushed almost like powder),plus another ¼ cup to sprinkle on top of the muffins
  • 1 cup whole milk
  • 1 medium zucchini – washed and finely grated with skin on


1.Preheat your oven to 350 degrees and lightly coat a muffin tin with cooking spray (preferably not PAM, ideally it would be an organic coconut oil spray)

2. Put the flour, sugar, cacao powder, baking powder, baking soda, cinnamon, crushed walnuts and salt into a large mixing bowl. Sift with a fork until ingredients are incorporated.

3. Place the mashed banana, grated zucchini, milk and vanilla into another bowl and stir well to incorporate all ingredients.

4. Add the wet ingredients to the dry and mix well.

5. Add mixture evenly into the muffin tin. I like to scoop the batter into the muffin tin with a stainless steel tablespoon measuring spoon. Top each muffin with some crushed walnut.

6. Place the muffin tin into the oven on the center rack. Cook for 25-27 minutes, until a toothpick inserted into the center of a muffin comes out clean.

7. Let cool for 5 minutes and enjoy!

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Roast Chicken with Caramelized Lemons
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Roast Chicken with Caramelized Lemons


  • 1 tablespoon vegetable or canola oil
  • 4 chicken breasts, bone in and skin on
  • 1 teaspoon kosher salt
  • 1 lemon cut in half
  • 1/2 cup pitted black olives
  • 1/2 cup cherry tomatoes
  • handful of thyme (about 8-10 stems)


Prep Time: 5 mins
Cook Time: 30 mins

1. Preheat oven to 450°F.

2. Heat the oil in an oven-proof skillet over medium-high heat.

3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt.

4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.

5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.

6. Roast for 25 minutes, or until chicken is cooked through.

*The chicken breasts I used were 3/4 pound each.

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Ricotta Semifreddo with Mincemeat & Amaretti
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Ricotta Semifreddo with Mincemeat & Amaretti

Homemade Homemade Ricotta

  • 4 c whole milk
  • ½ c heavy cream
  • 1 tablespoon fine sea salt
  • 1 c buttermilk

Ingredients for Ricotta Semifreddo

  • Line a 10 x 3 cake pan with cooking spray or butter and parchment, and set aside.
  • ¾ C sugar
  • ¼ C water
  • 10 egg yolks
  • 1 teaspoon fine sea salt
  • 1 vanilla bean, scraped
  • 3 C heavy cream
  • 1 C crème fraiche or sour cream
  • 8 ounces ricotta cheese
  • 3 lemons, zested with a microplane

Ingredients for Mincemeat

  • 1 Tablespoon cinnamon
  • ½ teaspoon coriander seeds
  • 1 black peppercorns
  • 1 nutmeg grated
  • ½ teaspoon cloves
  • 4 C mixed dried fruit, finely chopped
  • ½ C candied citrus peels, minced
  • pinch of fine sea salt
  • whisky to cover

Ingredients for Amaretti Cookies

  • 12 ounces (2 ½ C) whole, skin-on almonds, toasted & finely ground
  • 1 Tablespoon corn starch
  • 1 C powdered sugar
  • 4 egg whites
  • ¼ teaspoon fine sea salt
  • 2/3 C granulated sugar
  • 1 teaspoon almond extract
  • 2 Tablespoons Amaretto liquor

Directions for Homemade Ricotta

1. Place all ingredients in a heavy-bottomed saucepan, and bring to a scald over medium heat.

2. Whisk, and allow the mixture to separate into curds.

3. Cool to room temperature in the pot.

4. Strain through cheesecloth or a fine mesh strainer, and allow the cheese to drain in the refrigerator overnight.

Directions for Ricotta Semifreddo

1) Whip the cream and crème fraiche to soft peaks, and set aside in a large bowl in the refrigerator. Whip the egg yolks, salt and vanilla bean seeds in the bowl of an electric mixer fitted with the whisk attachment. Bring the sugar and water to a boil and boil until thick and bubbling (220f on a candy thermometer.) Pour the sugar syrup into the whipping eggs, avoiding the whip, and continue to whip on high speed until fluffy and cooled to room temperature. Whisk the ricotta & lemon zest into the egg yolk mixture. Fold in the whipped cream mixture. Pour the semifreddo into the prepared pan, wrap with plastic wrap, and freeze overnight. To serve, unmold using a blowtorch, the gas burner of a stove, or dipping the pan in very hot water for a few seconds.

Directions for Amaretti Cookies

In a large bowl, whisk the ground almonds with the cornstarch and powdered sugar. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until soft peaks form. Increase the mixer to high, and add the granulated sugar. Whip to stiff glossy peaks. Fold the meringue into the almond mixture. Fold in the extract and liquor. Pipe into 2 inch rounds on a parchment lined baking sheet. Bake at 350f for about 20-30 minutes, or until firm to the touch. Cool completely to crisp the cookies. Store in an airtight container for up to a week. Cookies may be baked less for chewy amaretti.

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Salmon with Chipotle Corn
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Salmon with Chipotle Corn

Ingredients for Salmon

  • Two pieces of fresh salmon
  • Olive oil
  • Salmon rub
  • 2 lemons

Ingredients Chipotle Corn

  • Use a bag of frozen corn , cook it on stove per instructions
  • Add 2 limes ( maybe more depending on taste)
  • Salt to taste
  • Chipotle mayo , about 3 table spoons
  • 1 tablespoon butter
  • Chipotle hot sauce to taste
  • Sprinkle pepper on top


1). Place two pieces of salmon on tin foil and place in oven casserole type dish and pat dry

2). Squeeze copious amounts of lemon juice and let sit while you prepare side dishes

3). Sprinkle with salmon rub and press the rub in with fingers.

4). Sprinkle with dill (to taste)

5). Place thinly sliced garlic on top of dill (just a few) and then slice four whole pieces of lemon
and place two per piece as the cherry on top of your salmon masterpiece.
And viola!

***Chef Note: I typically do this on a BBQ so not sure what temp to set the oven - I'm guessing the 350-400 range is good though.

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Red Velvet Cupcakes
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Red Velvet Cupcakes


  • 1 box red-velvet cake mix
  • 1¼ cups dry red wine
  • BV Coastal Estates Cabernet Sauvignon
  • ½ cup sugar
  • 1 ⁄3 cup vegetable oil
  • 3 large eggs


Beat until well blended. Bake cupcakes at 350°F for 19 to 22 minutes. Cool completely. For frosting, in a large bowl combine 2 (8 ounces each) packages of softened PHILADELPHIA Cream Cheese; 1 cup softened butter; and 1 teaspoon vanilla. Beat until smooth. Slowly add 4 cups sifted powdered sugar and beat on low until light and fl u y. Divide in half and tint one half with burgundy food coloring. Hold a large pastry bag perpendicular to your hand. Fill half of it with white frosting. Turn it over and fi ll the other half with burgundy frosting. Fit pastry bag with a large star tip. Pipe frosting on each cupcake to create a swirl.

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Bucatini All'Amatriciana
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Bucatini All'Amatriciana

Ingredients for Pasta

  • 2 tbsps salt
  • ¾ lb. guanciale or pancetta, thinly sliced
  • 3 garlic cloves
  • 1 red onion, halved and cut into ½ inch thick slices
  • 1 ½ tsps. crushed red pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ cups basic tomato sauce *see recipe below
  • 1 lb. bucatini pasta
  • 1 bunch fresh flat-leaf parsley – leaves only
  • Pecorino Romano cheese for grating

Ingredients for Pasta Sauce (Makes 4 cups)

  • ½ cup extra virgin olive oil
  • 1 Spanish onion, cut in ¼ inch dice
  • 4 garlic cloves peeled and then thinly sliced
  • 3 tbsps chopped fresh thyme leaves or 1 tbsp. dried
  • ½ medium carrot, finely shredded
  • 2 cans peeled whole tomatoes (28 oz.) 2 cans crushed by hand and juices reserved
  • Salt to taste

Directions for Pasta

Bring 6 qts of water to a boil, and add 2 tbsps. salt.
Place pancetta slices in a 12 to 14 inch sauté pan in a single layer, and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and crushed pepper. Return pancetta to the pan with the onion, garlic and red pepper and cook over medium high heat for 5 minutes or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat and simmer for 10 minutes.

Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves and increase the heat to high, toss to coat. Divide the pasta among 4 warmed pasta bowls. Top with freshly grated pecorino romano cheese, serve immediately.

Directions for Sauce

In 3 qt saucepan heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt, and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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Cream Puffs
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Cream Puffs

Ingredients for the Cookie

  • 150g Flour (1/12 Cups)
  • 150g Sugar (3/4 Cup)
  • 180g Butter (3/4 Cup)

Ingredients for Your Pate a Choux

  • Water 200ml (1 Cup)
  • Unsalted Butter cubed 100g (1/2 cup)
  • Salt 1 Pinch
  • "00" Flour 125g (3/4 cup)
  • 4-5 Eggs

Ingredients for Diplomat Cream

  • Milk 900ml (4 Cups)
  • Heavy whipping cream 100ml (1/3 cup)
  • Vanilla Bean Seeds (extracted 1 pod)
  • Sugar 250g (1 1/4 cups)
  • Egg Yolks 200g (10 Yolks)
  • "00" Flour 90g (1/2 Cup)

Ingredients for Cream

  • Heavy Cream, chilled 1000g (4 Cups)
  • Vanilla Bean Seed, extracted from 1/2 bean

Directions for the Cookie

Mix to combine, roll out thinly, and cut into small circles.

Directions for Pate a Choux

Bring the water, cubed butter, and salt to a boil in a saucepan. Add flour all at once. Cook to dry the mixture, stirring briskly, until a tight dough forms and pulls away from the pan. Pour the mixture into a mixing bowl with the paddle attachement. Incorporate eggs slowly, 1 by 1. Place round half-balls on a greased pan using a pastry bag. Place your round cookies on top of each one. Bake for 15 minutes at 350 F or until golden. Now your pate a choux is ready, you can now fill with your favorite cream or custard!

Directions for Diplomat Cream

To prepare custard on a stovetop, pour milk and heavy cream into large pot. Extract vanilla bean seeds by scraping them. Add seeds and sugar (250g) to the stovepot, and bring to boil.
Meanwhile, beat egg yolks with sugar (90g). Once the milk is boiling, put flour into the egg yolk mixture, along with a little but of boiling milk. Once both mixtures are combined, pour the mixture into the boiling milk. Without turning off the fire, stir carefully until the cream is dense and boils again.

Directions for Cream

In a mixing bowl, whip chilled cream with sugar and vanilla bean seeds (scraped from their pod) until mixture reaches firm peaks. Once the cream is ready combine with the custard, creating your diplomat cream.

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Pumpkin Cinnamon Pancakes
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Pumpkin Cinnamon Pancakes

Ingredients for Syrup

  • 1 cup maple-flavor pancake syrup, Log Cabin Original Syrup®
  • 5 tablespoons chopped pecans, toasted, Diamond®

Ingredients for Pancakes

  • 1 cup buttermilk pancake mix, Aunt Jemima®
  • 2/3 cup cold water
  • 1/3 cup canned pumpkin, Libby’s®
  • 1/2 teaspoon ground cinnamon, McCormick®
  • 1/8 teaspoon ground ginger, McCormick®
  • Nonstick vegetable cooking spray, Pam®
  • Butter


1. For pecan syrup, in a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot.

2.Set syrup aside and keep warm.

3.For pancakes, in a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).

4. Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear.

5.Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates.

6.Top with butter and warm syrup.

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Chicken Piccata & Sauteed Spinach
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Chicken Piccata & Sauteed Spinach


  • 3 Organic Chicken Breasts, cut in half, skinned, boned, and pounded to 1/4-inch thickness (your butcher will do this for you if you ask)
  • Kosher salt
  • Cracked pepper
  • 1-cup all-purpose flour, for dredging
  • 1/4 cup extra-virgin olive oil + 2 tablespoons
  • 3 garlic cloves, crushed
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1 lemon sliced thin
  • 1/4 cup capers
  • 1/4 cup chopped Italian parsley


1) Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. 

2) Dredge the chicken in the flour.

3) Heat the oil in a large 12′′-inch frying pan over medium-high heat. Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter) Remove the garlic from the oil and discard.

4) Quickly add 3 slices of the chicken breast into the frying pan and sauté 3 minutes on each side. Remove and set aside.

5) Add 2 more tablespoons of olive oil to the frying pan and finish sautéing the rest of the cutlets.Place the sautéed chicken cutlets that you have set aside back into the frying pan, (don’t worry about crowding). 

6) Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is almost gone.

7) Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape. Simmer 1 minute more.

8) Remove the cutlets from the pan onto a serving platter and season with a pinch more kosher salt and pepper. Pour the pan juices over the top. Add the sliced lemons and sprinkle with capers and fresh parsley. Serve over mashed potatoes.

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Heart Potatoes
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Heart Potatoes


  • 4-6 large potatoes
  • 1 teaspoon coarse salt
  • A pinch of freshly ground pepper
  • 1⁄4 cup of olive oil
  • 1⁄2 cup of fresh chopped herbs (rosemary, oregano, parsley)
  • 1⁄2 teaspoons paprika


1. In a large saucepan, add a large pinch of salt to water and bring it to a boil.
2. Next, you will want to wash and dry potatoes, well.
3. After potatoes are prepped you will peel & slice into rounds. Lay down the potato rounds and use a heart shaped cookie cutter to punch out hearts from each round.
4. Next, you will add potatoes to the water and par boil them. Once par boil you will drain and slightly cool the potatoes.
5. In a large bowl you will add the olive oil, herbs, and seasonings. Add the cooled potatoes. Allow them to rest for 5 minutes.
6. Next you will spread the potatoes on a greased baking sheet & roast them for 20 minutes until golden brown (turning potatoes with a spatula after 10 minutes)

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Trenete with Truffle Cream Sauce
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Trenete with Truffle Cream Sauce

Ingredients for the Sauce

  • ½ pound room temperature truffle butter
  • ¼ cup truffle oil
  • To taste salt
  • To taste ground pepper
  • 1 quart heavy cream
  • 1 tbsp thinly shaved black truffles

Ingredients for Pasta

  • 2 cups durum flour
  • ½ cup semolina flour
  • ½ tbsp. salt
  • ½ cup water
  • 3 each large eggs

Directions for Pasta

1) Combine flour and salt

2) Add the eggs

3) Begin combining flour and eggs

4) Knead the pasta dough

5) Rest the pasta dough

6) Divide the pasta dough

7) Begin rolling out the pasta

8) Thin the pasta through pasta machine

9) Cut the pasta to desired lengths

*cooking, drying and or freezing- can be used immediately for fresh pasta or can be dried and stored for later use. Can also be hand rolled and cut if desired

Directions or the Sauce

1) Add butter to a hot sauce pan

2) Add cream to pan, bring to boil

3) Add truffle oil/truffle butter to cream

4) Add shaved white truffles to finish the sauce

To Create the Dish

1) Add fresh pasta to salted boiling water and cook to al dente, approximately 3 minutes

2) Add sauce to sauté pan and simmer, add parmesan Reggiano cheese to thicken

3) Add pasta to sauté pan and toss the pasta and sauce together

4) To finish plating, drizzle with white truffle oil and freshly shaven truffles to dish

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Valerie Gordon's Valentine Pie
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Valerie Gordon's Valentine Pie
Valerie Gordon's Valentine Pie
Seasonal Event:
Valentine's Day

Ingredients for Pie

  • 12 ounces (about 10 medium stalks) rhubarb, rinsed, trimmed, and sliced into 1⁄2 inch pieces (3 cups)
  • 1 cup (7 ounces) sugar, or more to taste
  • 3 cups (12 ounces) strawberries, rinsed, hulled, and sliced
  • 2 cups (8 ounces) raspberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 20 to 25 organic rose petals, rinsed and dried
  • Pie Dough (below)
  • 1 1⁄2 teaspoons Pie Dust (below)
  • 1 egg, beaten

Ingredients for Pie Dough

  • 2 1⁄2 cups (12.5 ounces) all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 1⁄2 sticks (10 ounces) unsalted butter, cubed and chilled
  • 1⁄4 to 1/3 cup (2 to 2.5 ounces) cold water

Ingredients for Pie Dust

  • 1⁄4 cup (1.25 ounces) all-purpose flour
  • 1⁄4 cup (1.75 ounces) sugar

Directions for Pie

Put the rhubarb and sugar into a medium saucepan and cook over medium- heat,stirring periodically, until the fruit softens, about 5 minutes. Add the strawberriesand continue cooking for 5 minutes, stirring frequently-.

Remove the pan from the heat and stir in the raspberries. Taste the mixture, and ifyou would like the pie a little sweeter, add more sugar. Stir in the cornstarch androse petals and let the filling cool to room temperature. (The filling can be stored,covered, in the refrigerator for up to 2 days.)

Position a rack in the center of the oven and heat the oven to 350°F.

Remove one disk of dough from the refrigerator and place on a floured cool surface.Using a rolling pin, roll the dough out into a 13-inch circle: Start from the center ofthe dough and roll outward, rotating the dough 2 to 3 inches after each roll—thiswill help create a true circle. After every four to five rolls, run a large offset spatulaunder the dough to release it from the work surface. Add a little flour to the surface,rolling pin, and/or dough if the dough sticks or becomes difficult to roll.

Roll the dough up onto the rolling pin, then unroll into a 9-inch pie pan, centeringthe round. Gently press the dough into the bottom of the pan and against the sides,making sure there are no air pockets. Press the dough against the upper edges of thepan so it extends about 1⁄2 inch beyond the edges, then trim any excess dough withkitchen shears. Chill the crust for 15 minutes, or until the dough is cool and firm.

Meanwhile, roll out the second disk of dough into a 12-inch circle. Using a 2-inchheart-shaped cookie cutter, cut a shape in the center of the pie round and remove it.(See Tip.)

Cover the bottom of the crust with the pie dust. Fill the crust with the filling. Using apastry brush, paint the beaten egg around the edges of
the crust.

Roll the top crust up onto the rolling pin and drape the dough over the filling. Trimand crimp the edges of the double crust (instructions below). Refrigerate the pieuntil the crust is cold and firm to the touch, about 15 minutes.

Place the pie on a baking sheet and bake for 30 minutes, or until the edges of thecrust look golden brown. Remove the pie from the oven and cover the edges of thecrust with a pie ring (below).

Bake for an additional 35 to 45 minutes, until the crust is golden brown. Startchecking the pie after 30 minutes, then continue baking, checking at 5-minuteintervals, until the crust is golden, with no translucent areas. Remove the pie ring

and bake for an additional 5 minutes or so, until the crust is golden brown. Transferthe pie to a cooling rack to cool completely.


The pie can be stored in the refrigerator, to serve cold, or at room temperature,covered, for up to 2 days.

Tip: If you like, brush the heart-shaped cutout with beaten egg, sprinkle with sugar,and bake on the baking sheet beside the pie for 20 to 25 minutes, until golden. Servewith a dollop of jam for a mini-pie treat.

Directions for Pie Dough

Makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, orfifteen 4-inch hand pies

Given the choice between a piecrust made with butter and one made withshortening, I always choose butter. If you keep your dough cold at every step of theway, you can achieve the same flakiness that people attribute to shortening with theincomparable flavor of butter.

To make the dough in a food processor: Put the flour, sugar, and salt in theprocessor bowl and pulse once or twice to combine. Drop the pieces of butterthrough the feed tube, continuing to pulse until the mixture resembles coarsecrumbs. Slowly add 1⁄4 cup water as you continue pulsing a few more times, thenadd more water if necessary; stop when the dough just starts to come together.

To make the dough by hand: Put the flour, sugar, and salt into a medium bowl andmix together with a fork or small whisk. Cut the butter into the dough using a pastrycutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1⁄4 cupwater directly over the dough, mixing with the pastry cutter or fork, then add morewater if necessary, mixing until the dough just comes together.

Remove the dough from the processor or bowl and form into 2 equal disks. Wrapeach disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Thedough can be frozen for up to 2 months; thaw in the refrigerator.

Directions for the Pie Dust

Sift the flour and sugar together into a small bowl. The pie dust can be stored in anairtight container for up to 6 months.

Crimping a Pie Crust

Crust design, or crimping, is a way to add a personal touch to your creations. Onceyou’ve mastered a few versions, try to do them more quickly without sacrificingprecision; pie dough holds its shape best with minimal handling.

Forked Crimp
For a single-crust pie, using a fork dipped in flour, press the dough against the rim ofthe pie pan all around the pan, making sure you don’t overlap the fork impressions.Chill the pie as directed in the recipe before proceeding.

For lattice-topped and double-crust pies, trim the top crust to a 3⁄4-inch overhang ifnecessary. Fold the edges of the top crust over the bottom crust and proceed as for asingle crust.

Simple Crimp
For a single-crust pie, place your thumbs about 1⁄4 inch apart on the edge of the crustand press them toward each other to create a crimp, then continue all around theedge of the pie. Chill as directed in the recipe before proceeding.

For lattice-topped and double-crust pies, trim the top crust to a 3/4-inch overhang ifnecessary. Fold the edges of the top crust over the bottom crust and proceed as for asingle crust.

Fancy Crimp
For a single-crust pie, put your left index finger on the edge of the dough at a 30-degree angle. Using your right thumb, lift the edge of the dough just to the right ofyour index finger and press the dough between your index finger and thumb tocreate a crimp. Using your right thumb and index finger, press the dough togetherjust to the right of the crimp, extending the dough down about 1⁄2 inch. Put your leftindex finger to the right of the established crimp and, with your right thumb, lift theextended dough up to your index finger, creating a second crimp. Continue allaround the edge of the entire pie.

When the crimping is complete, pinch all the crimps one more time to give themmore height and definition. Chill the crust as directed in the recipe beforeproceeding.

For lattice-topped and double-crust pies, trim the top crust to a 3⁄4-inch overhang ifnecessary. Pinch the top and bottom crusts together around the entire edge andproceed as for a single crust.

Making a Pie Ring

A pie ring, or pie shield, is used to prevent the edges of a piecrust from burningwhile the filling cooks through. Commercially made pie shields are available atkitchen supply stores, but you can easily make your own using the followinginstructions.

Cut a 30-inch-long piece of aluminum foil, and fold it lengthwise in half and then inhalf again. This makes a sturdy pie ring that can be used multiple times.

Wrap the foil around the edges of the partially baked pie, gently pressing the foil soit hugs the crust. Press the foil ends together to seal them. When the pie is baked,carefully remove the pie ring and save it for your next pie.

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Warm Apple Streusel Pie with Vanilla Bean Ice Cream
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Warm Apple Streusel Pie with Vanilla Bean Ice Cream


  • Apples (6 medium), peeled, cored, and sliced into 1/2-inch slices
  • Fresh lemon juice (2 tablespoons)
  • Unbleached all-purpose flour (1/4 cup)
  • Freshly grated nutmeg (1/4 teaspoon)
  • Ground cinnamon (1 teaspoon)
  • Sugar (1/3 cup)
  • Raisins (1/4 cup)
  • Lemon zest (2 tablespoons)
  • Vanilla bean ice cream (1 qt)
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup dried cherries


1) Combine the apples and lemon juice in a large bowl. and stir.
2) In another separate small bowl, whisk together the flour, nutmeg, cinnamon, sugar, raisins and lemon zest. Pour over the apples, and stir well!
3) Finally, pour the apple mixture into the piecrust.
4) Spread the streusel topping evenly over the apples.
5) Bake for 45/50 minutes, or until the paples are soft and the crust golden.
6) Serve with a scoop of vanilla ice cream

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Toasted Almond Chocolate Marshmallow Pie
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Toasted Almond Chocolate Marshmallow Pie

Ingredients for Pie Crust

  • 1-1/2 cups graham cracker crumbs
  • 1⁄4 cup sugar
  • 1/3 cup melted butter

Ingredients for Pie Filling

  • 8 oz. (4 cups miniature or 40 large) marshmallows
  • 1⁄2 cup milk
  • 8-oz Hershey’s chocolate candy bar
  • 1/8 tsp kosher salt
  • 1 tsp vanilla extract or rum extract
  • 1⁄2 cup chopped, blanched, toasted almonds*
  • 1 cup chilled whipping cream, whipped or 2 cups thawed whipped topping

Directions for Pie Crust

1) Combine graham cracker crumbs, sugar and melted butter in a bowl. 

2) Pour into a 9-inch pie plate.

3) Spread evenly, pressing into sides and bottom to form a firm, even crust. • Chill in refrigerator for 1 hour.

Directions for Pie Filling

1) Microwave on high for 2 minutes, stir until smooth.

2) If marshmallows and chocolate aren’t melted, microwave an additional 30-60 seconds.

3) Stir the salt, extract and almonds into melted mixture.

4) Chill mixture.

5) Fold whipped cream into chilled chocolate mixture.
* Toast almonds in a single layer on a baking sheet at 350° for about 4 minutes. Check repeatedly, nuts burn quickly.


1) Pour into chilled graham cracker crust and refrigerate for a couple of hours. 

2) Garnish
3) As desired with: whipped cream, chopped almonds, shaved chocolate, candy hearts or drizzle melted chocolate over top.
*NOTE: Pie can be made 24-hours in advance or can be frozen for several months.

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Sweet and Salty No Bake Peanut Butter Bars
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Sweet and Salty No Bake Peanut Butter Bars


  • 6 tablespoon unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces pretzel sticks, crushed (about 1 cup of crumbs)
  • 2/3 cup creamy peanut butter
  • 1 cup confectioners' sugar, sifte
  • 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 3 tablespoon creamy peanut butter


1) Line an 8x8 inch pan with aluminum foil or parchment paper and set aside.

2) In a large bowl, stir together butter and vanilla extract. With an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners’ sugar. Mix until thoroughly combined. Press mixture into prepared pan to form an even crust layer.

3) In a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and peanut butter. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.

4) Using an offset spatula, spread chocolate mixture over the prepared crust layer. Refrigerate bars for at least one hour before cutting into squares or sticks.

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