Valentine’s Day is 1 week away, and today we have a decadent dessert that will be the perfect addition to any V-day dinner for two. This recipe combines two of our favorites…mint and chocolate (kinda like in this martini recipe!)
This cake is incredibly rich, so you will only need a small piece to satisfy that sweet tooth (bring the rest into work on Monday, and your coworkers will love you forever!) It’s also very easy to make, so if you’re cooking a homemade dinner for you and your +1, this will be an easy dessert to whip up…leaving you plenty of time to cook a delicious dinner and look fabulous for that special someone.
Mint Chocolate Cupid Cake
Like I said, this cake is incredibly easy to make, however you need to create it in 3 stages. I recommend baking the cake at night and then letting it cool overnight. Then you will need a bit of time the next day to add the mint, followed by the chocolate topping. Just be sure you give yourself plenty of time to let it cool in between each step.
Ingredients for the Cake:
-1/2 cup margarine
-1 cup sugar
-1 tsp. vanilla
-16 ounce can chocolate syrup
-1 cup and 1 Tbsp. flour
Directions for the Cake:
Cream margarine and sugar in a large mixing bowl. Then slowly add the rest of the ingredients, mixing completely as you go. Pour into a greased 9×13 pan. Bake for 30 minutes at 350 degrees. Let cool several hours and refrigerate.
Ingredients for the Mint Filling:
-2 cups powdered sugar
-1/2 cup margarine
-2 Tbsp. milk
-1 tsp. peppermint extract
-3 to 4 drops red food coloring
Directions for Mint Filling:
Mix together sugar, margarine, milk, and peppermint extract. Then slowly add the drops of red food coloring, until it is the desired color. Frost cake with mint filling and refrigerate for at least one hour.
Ingredients for Chocolate Topping:
-6 Tbsp. margarine
-1 cup chocolate chips
-Candy canes or peppermints
Directions for Chocolate Topping:
Melt margarine and chocolate chips in a sauce pan on the stove top until it is smooth. Then pour over the cake so the entire surface is covered. Put the candy canes in a plastic bag and pound with a hammer until you get small pieces. Sprinkle peppermint pieces on top of the chocolate top. Refrigerate for another hour, and then enjoy!
Feel free to use sprinkles or some other decoration on top in place of the peppermint pieces. I used them because they added a bit of color, and it was also a great way to get rid of some candy canes from Christmas! #winwin
I hope you enjoy this ooey gooey chocolate cake, that tastes just like a frango mint! This sucker will actually leave you with fresh breath (can’t say that for many desserts!), so don’t be afraid to smooch away at the end of your romantic date. Ohhhh la la…
Okay, back to the deliciousness that is about to ensue..
These cookies are the bomb. So dense, so chewy, so decadent. I’m all about chocolate chip cookies, but it is nice to try a different recipe every now and then.
My mom is the one that turned me onto this recipe, and I can’t thank her enough for bringing this yummy goodness into my kitchen.
White Chocolate Dipped Cranberry Oatmeal Cookies
-1 cup butter, softened
-1 cup packed light brown sugar
-1/2 cup sugar
-1 T. vanilla
-2 cups flour
-1 t. baking soda
-1/2 t. baking powder
-1/2 t. salt
-2 cups sweetened dried cranberries
-1.5 cups pecan pieces
-1.5 cups uncooked quick cooking oats
-3 (4 oz) white chocolate baking bars, chopped
-1 T. shortening
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats. Drop dough by heaping T. 2 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 9-11 minutes or until lightly browned.
The cookies are good even without the chocolate and sprinkles. Feel free to eat them as is (I felt a tad healthier munching on a few this way. Key word: “tad”) But if you want to jazz them up (& give them a holiday feel), proceed to the next set of directions.
Once they’re cool (I let mine cool overnight) they’re ready for the finishing touches (a.k.a. the best part).
White Chocolate Dipping Directions:
Microwave white chocolate and shortening in medium, microwave-safe bowl on high for 1 minute, or until chocolate melts. Stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Dash sprinkles of your choice onto the chocolate. Place dipped cookies on wax paper to cool.
I put mine directly in the freezer for about an hour. I highly recommend not skipping the freezer. This makes sure they don’t turn into a gooey white chocolate mess. Trust me…
These cookies really do have a patriotic flair.
I originally tried blueberries (along with the cranberries) for the “BLUE” portion of this recipe. They were still delicious, but didn’t give off enough of a “blue vibe”. That’s when I decided sprinkles would have to do.
I wish I could have found some better sprinkles. Perhaps some navy ones would have fit the red, white, & blue theme a bit better? Or maybe I could have even done both red & blue sprinkles? You decide what works best for your own patriotic twist on these bad boys.
These moist, chewy, and chocolatey cookies will be the hit of any 4th of July bash.
So now it is your turn…tell us your favorite treat to bake for 4th of July! We want to know what patriotic recipes you have in your playbook.
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