You might remember my post a few weeks ago Guy Alert! 3 Romantic Dinners Ideas. As promised we have 3 PERFECT dessert ideas for that special night with the woman you love.
They are easy to make and perfect for any occasion.
Chocolate Panini (recipe courtesy of Real Simple)
Ingredients
- 4 slices challah or white bread
- 2 ounces semisweet chocolate, chopped
Form 2 sandwiches with the bread and chocolate.
Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes (Alternatively, cook the sandwiches in a hot grill pan, turning once and pressing down frequently).
Sweetheart Sandwich Cookies (recipe courtesy of Delish)
Makes 36
Sweetheart Cookies
- 1 Batch Classic Sugar Cookie Dough (see below)
- 1/4 cups unsalted butter, softened
- 1 jar 7 oz marshmallow creme
- 1 teaspoon vanilla extract
- 1 box(es) (1-1b.) confectioners’ sugar, (about 3.75 cups)
- 1 tablespoon milk
- 3 drops red food coloring
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 teaspoons shortening
Classic Sugar Cookie Dough Recipe
- 3 cups flour
- 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup (2 sticks) butter, unsalted and softened (don’t use margarine)
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoons vanilla extract
Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
When you’re ready to make the cookies, preheat oven to 350ºF. On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4-inch thick; keep remaining dough refrigerated. Use 3-inch round cookie cutters or a glass to cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased large cookie sheets.
Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings, one disk at a time.
Meanwhile, prepare marshmallow filling: With an electric mixer, beat butter, marshmallow crème and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk. Tint the filling pink using red food coloring. Add the remaining 1 Tbsp. milk if necessary for desired consistency.
Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together. Repeat with remaining cookies and filling.
Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each cookie sandwich into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.
Chocolate Strawberry Heart Shaped Ice Cream Sandwiches (recipe courtesy of Martha Stewart)
Ingredients
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon milk
- 2 to 2 1/2 pints strawberry ice cream, slightly softened
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.
Photos courtesy of Real Simple, Delish, Martha Stewart.
Wow! These are awesome. I totally dig the sugar cookies sandwiched with the cream frosting!