5 Easy Baking Recipes For Valentines Day

It wouldn't be Valentine's Day without flowers and chocolate and these 5 easy baking recipes for Valentine's Day deliver the goods. Indulge your sweet tooth and satisfy lovers with an easy recipe for a creative bouquet of edible flowers. Add a personal touch when you show your sweetheart you care with easy Valentine's Day recipes that say, "I cared enough to make it myself,"  but doen't overwhelm you with an elaborate concoction. Simple and sweet is an eloquent way to say, "I love you."

Rose Cupcakes

(Source: Family Fun)

Ingredients:

• 1 chocolate or red velvet cake mix
• 3 eggs
• 1-1/4 cup vegetable oil
• 1/3 cup water
• 1 can cream cheese frosting
• Fruit leather strips in pink, red and green
• Miniature cupcake pan
• Miniature cupcake papers
• Scissors

1. Preheat oven to 350 degrees.
2. Stir up cake mix according to box directions.
3. Place cupcake papers in the pan. Fill cups 2/3 full. Bake 30 to 35 minutes. Allow to cool.
4. Frost the cupcakes with cream cheese frosting.
5. Coil red or pink fruit leathery loosely, wavy side up, angling each layer out from the center until flower is slightly smaller than the cupcake and set on top.
6. Cut two small green fruit leather leaves. Insert at base of flower.

Chewy Brownies

(Source: Family Fun)

Ingredients:

• 1 box brownie mix
• 2 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• Powdered sugar

1. Preheat oven to 350 degrees.
2. Stir up brownie mix according to directions on the box. Grease and flour rectangular cake pan.
3. Pour batter into cake pan. Bake for 35 to 40 minutes or until toothpick comes out clean.
4. Cut the brownies into two-inch squares. Cut a paper heart stencil and lay it on top.
5. Sift powdered sugar over the top to decorate each brownie with a heart.

Chocolate Raspberry Heart Tart

(Source: recipes.kaboose.com)

Ingredients:

• 1 ready-made 9-inch pie pastry
• 1 cup semi-sweet chocolate chips
• 2/3 cup sweetened condensed milk
• 2 tsp. vanilla extract
• 2 cups raspberries, rinsed and dried
• Sifted powdered sugar

1. Preheat oven to 425 degrees.
2. Roll pie pastry to flatten slightly. Carve a large heart and remove scraps. Place on cookie sheet and press edges to make a rim. Poke a few times with a fork. Bake ten to twelve minutes or until golden brown. Cool.
3. Combine chocolate chips, condensed milk and vanilla. Microwave for one minute and stir. Alternate ten seconds of heat and stirring until mixture is smooth.
4. Spread chocolate mixture over crust. Refrigerate to chill.
5. Fill chocolate-covered crust with raspberries. Sprinkle with powdered sugar.

Easy Oreo Cheesecake

(Source: AllRecipes.com)

Ingredients:

• 24 Oreo cookies, divided
• 3 tbsp. butter, melted
• 3 packages cream cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs

1. Preheat oven to 350 degrees.
2. Crush sixteen Oreos with a rolling pin. Stir in butter and press mixture onto bottom of a springform pan.
3. Blend cream cheese, sugar and vanilla. Add one egg at a time and continue beating. Crush the remaining cookies and stir half of them into the cream cheese mixture.
4. Pour the cream cheese mixture into the crust. Sprinkle remaining cookies on top. Bake for 45 minutes or until center is set. Let cool. Refrigerate at least three hours before serving.

Chocolate Lava Cakes

(Source: recipes.kaboose.com)

Ingredients:

• 5 oz. semisweet chocolate
• 1/4 cup butter
• 2 eggs
• 2 egg yolks
• 1/4 cup granulated sugar
• 2 tsp. vanilla
• 1 tsp. instant coffee powder
• 1 tbsp. all purpose flour
• Whipped cream and berries

1. Coat souffle dishes with butter or oil.
2. Melt chocolate and butter on low. Stir to smooth consistency and remove from heat.
3. Beat eggs, egg yolks, sugar, vanilla and instant coffee powder until mixture forms a ribbon when you lift the beater. Gently stir in flour until just combined with chocolate.
4. Pour batter into souffle dishes. Cover with plastic wrap and refrigerate until one hour before serving. Preheat oven to 400 degrees. Let set at room temperature for 30 minutes.
5. Bake for ten to twelve minutes. Cool for five minutes and turn the cakes out onto plates.
6. Serve with whipped cream, strawberries and raspberries.