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Anyone have an idea what to bake my boyfriend for valentines day? something extraordinary?

i don’t want just regular cookies or a chocolate cake. i want something different that maybe i could decorate. any ideas?

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12 Responses to “Anyone have an idea what to bake my boyfriend for valentines day? something extraordinary?”

  1. ENDRE J said:

    a heart shaped cheesecake with cherry or strawberry topping

  2. browniesaremybane said:

    Don’t bake for him. Go down on him.

  3. Kallie Girl said:

    I used to make heart shaped cherry-chip (Duncan Hines) cupcakes with white frosting. Use cinnamon hearts to make decorations or “I U” on the top. Sounds cheezy, but guys LOVE food!

  4. Brad said:

    How about a heart shaped cake? Make it white with red icing or make a square cake and frost it white and draw a red heart on it and maybe some strawberry jam in the middle and maybe some whole or half slices of strawberries on top. If you’re good at decorating the sky’s the limit. If not maybe you can at least write something like Megan and Josh together forever of course using your own names….

  5. Wonderwall said:

    I don’t know about your boyfriend but guys don’t really want cutesy baked goods like girls enjoy. We like practical gifts….gadgets, magazines, things that we can “USE”.

  6. missdeviLx33 said:

    Acctually, anything is fine. He will just love it cos it’s the sincere that counts! =)! Good Luck!
    Try to make something sweet. && shaped in <3.

  7. Andrea J said:

    chocolate heart layer cake with chocolate-cinnamon mousse
    Bon Appétit | February 2003

    Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane’s Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

    Makes 4 servings.

    Cake
    4 tablespoons unsalted butter, melted
    1/3 cup all purpose flour
    1/3 cup unsweetened cocoa powder
    1/4 teaspoon salt
    4 large eggs
    3/4 cup sugar

    Mousse Base
    1 cup heavy whipping cream
    4 cinnamon sticks, broken in half

    Mousse, Cake Assembly, and Glaze
    2/3 cup cherry jam
    2 tablespoons kirsch (clear cherry brandy)

    4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    1/2 cup heavy whipping cream
    1/4 cup water
    2 tablespoons light corn syrup
    1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
    5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

    For Cake:
    Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
    Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

    Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

    For Mousse Base:
    Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

    For Mousse, Cake Assembly, and Glaze:
    Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

    Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

    Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

    Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

    For Cake:
    Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
    Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.

    Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)

    For Mousse Base:
    Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

    For Mousse, Cake Assembly, and Glaze:
    Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.

    Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.

    Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.

    Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

    PS – Even though they say ‘cake ring’, if you have another heart shaped cake pan, that should work just fine too.

    * I know you said you didn’t want a chocolate cake, but this one is heart shaped. And covered with chocolate ganache. What’s not to like? This is the dessert I would (and probably will!) make for Valentine’s Day.

  8. Di B said:

    Have you ever tried the cake called “Better Than Sex” Cake? It is so awesome and very unusual and it fits for the occasion. You can find several different recipes on the internet and just choose which one sounds the best and is the easiest to make. I like the chocolate cake with caramel syrup in the holes and white whipped frosting on top with Heath Bars crushed and sprinkled on top with more of the Caramel Syrup drizzled over the top…..very good.

  9. lilgothfaire said:

    Honestly,In my experience with guys and sugary things,simple is better,try baking a silly shaped brownie,or a simple vanilla cake with their fave frosting flavor, you can get molds at most novelty stores,it doesn’t have to be over the top,just make sure it’s something you know they would like,and not something you like. Decorating.. Hm,try your local bakery,or grocery store,some places sell cake decor by themselves in packs. They usually run about $4-$12.

  10. Holly said:

    I bought a Betty Crocker cake decorating kit at Kmart for like 10 or 15 dollars. Instead of baking a plain cake you could make a 2 layer vanilla or chocolate cake (or whatever you like), put strawberry or some other fruit preserves in the middle, frost it, and decorate it so it looks fancy.

  11. Yoonah H said:

    Heart shaped pink cookies, a cake with a split in the middle, 1 side saying: (what ur name is) and one side saying (what ur bf’s name is) and you can give him the side with ur name and he can give u the side with his name… I find that SOOOOOOOOO romantic!

  12. Lowey said:

    Almond Kisses

    1/2 recipe Sugar Cookie Dough, at room temperature
    1/4 cup flour
    1/4 cup whole almonds, very finely chopped
    1/4 teaspoon pure almond extract
    1/2 cup confectioner’s sugar
    2 tablespoons red sanding sugar

    Preheat the oven to 350 degrees F.

    On a work surface, knead the flour into the dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.

    Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner’s sugar and sanding sugar together in a shallow dish.

    While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Inactive Prep Time: 20 minutes
    Cook Time: 12-14 minutes
    Yield: About 2 1/2 dozen

    Sweetheart Tarts

    1/2 recipe Sugar Cookie Dough, at room temperature, chilled
    Confectioner’s sugar, for rolling
    1/2 cup seedless raspberry or cherry jam
    36 canned or jarred whole dark cherries in syrup, drained

    Equipment: Non-stick mini-muffin tin

    Preheat the oven to 375 degrees.

    Sprinkle a work surface and rolling pin with confectioner’s sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed.

    Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.

    Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Cook Time: 10-12 minutes
    Yield: About 3 dozen

    Chocolate-Orange Cocoa Hearts

    Ingredients for 1 recipe Sugar Cookie Dough, at room temperature
    3 tablespoons unsweetened cocoa powder
    2 ounces bittersweet chocolate, very finely chopped
    3 tablespoons orange marmalade
    1 egg white, beaten with 1/2 teaspoon water
    White sanding sugar, for sprinkling

    Equipment: 2-by-2 1/2-inch heart-shaped cookie cutter

    Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with sugar cookie dough recipe and chill for 2 hours.

    Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.

    Sprinkle a work surface and rolling pin with confectioner’s sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets.

    Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 14 minutes
    Yield: 2 dozen

    White Chocolate Valentines

    Ingredients for 1 recipe Sugar Cookie Dough, at room temperature
    1 teaspoon red gel paste food coloring
    4 ounces white chocolate, melted
    Pink gel paste food coloring

    Equipment: 2 1/2-by-3-inch heart-shaped cookie cutter

    Sift together flour, baking powder, and salt. Place butter and sugar in the bowl of a standing mixer and beat until light in color. Add the red food coloring, egg and milk and beat to combine. Proceed with recipe and chill for 2 hours.

    Preheat the oven to 375 degrees F.

    Sprinkle a work surface and rolling pin with confectioner’s sugar and roll out dough to 1/4-inch thick. Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2 1/2-by-3-inch heart-shaped cookie cutter, cut 36 hearts, re-rolling dough as needed. Place at least 1 inch apart on parchment-lined baking sheets, and bake until cookies are set but not brown, about 7-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

    To make striped Valentine hearts, transfer half of the melted chocolate to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Starting at the bottom of the cookie, apply gentle pressure to the pastry bag and drizzle lines of chocolate back and forth over the cookie, moving up as the chocolate flows. Allow chocolate to set before eating or packaging.

    To make polka-dot Valentine hearts, color the remaining chocolate with pink food coloring to the desired shade of pink. Transfer to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Hold the pastry bag perpendicular to the cookie and apply gentle pressure to pipe a dot of chocolate. Release the pressure on the bag until the flow stops, and continue over the surface of the cookie, piping different sized dots, if desired. Gently tap the cookie to settle the chocolate and allow to set before eating or packaging.

    Cook’s Note: If gel paste food colorings are not available, add liquid food coloring until you achieve desired color. For pink, simply use a little red.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 8 minutes
    Yield: About 3 dozen

    Sugar Heart Sandwich Cookies

    1 recipe Sugar Cookie Dough, at room temperature
    6 ounces cream cheese, at room temperature
    4 tablespoons unsalted butter, at room temperature
    1/2 cup confectioner’s sugar
    1 tablespoon pomegranate juice
    Small red sugar hearts, for decorating

    Equipment: 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

    Prepare dough as directed and chill for 2 hours.

    Preheat the oven to 375 degrees F.

    Sprinkle a work surface and rolling pin with confectioner’s sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

    Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner’s sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 8 minutes
    Yield: About 3 dozen




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