Valentine's Cake Pops

I miss the simplicity of Valentine's Day back in the day...cheesy little cartoon valentines and candy all around, and everyone in your class was happy. Valentine's Day for grownups is all "did you get reservations at the best restaurant in town" and "what expensive new piece of jewelry did you get", when I'm like "can I just get some valentine's colored m&ms over here?!" This year I decided to throwback and make Valentine's treats to take into the office for my co-workers. I  made red velvet cake pops over the weekend and really enjoyed making a fun little treat I wouldn't ever make for just Caleb and me. And who can resist those adorable little heart sprinkles?! 

If you're intimidated by the idea of making your own cake pops, don't be! This was only my second time making cake pops; they really aren't as complicated as they seem! You can read my cake pops for beginners tips here. I've followed these tips both times and have not had any troubles. This time I used a red velvet cake mix and cream cheese frosting. To make the heart cake pops, form the cake/frosting mixture into a thick hamburger-like patty. Using a small heart cookie cutter, cut out the center, making sure it's still thick enough to insert the lollipop stick in. 

P.S. If you want a fancy pants Valentine's day treat, try this red velvet cheesecake!

Red Velvet Valentine Desserts

One of my favorite kinds of dessert is anything red velvet.  Valentine's Day is a perfect excuse to consume a little extra red velvet than normal, so here are some recipes for anything and everything red velvet.

Red Velvet Hot Cocoa

Red Velvet Cheesecake

Red Velvet Whoopie Pies

Red Velvet Cupcakes

Red Velvet Cakeballs

Red Velvet Brownies

And if you don't feel like spending any time in the kitchen, there's always Ben & Jerry's to save the day!

Ben & Jerry's Red Velvet Cake

Red Velvet Cheesecake

Valentine's Day is one short week away!  If you are cooking a romantic dinner for your boyfriend/fiance/husband/lover/whoever else you would spend Valentine's Day with and need a special dessert, make this delicious Red Velvet Cheesecake!  Now if you're about to stop reading just because you've never made cheesecake and you're scared to try, don't!  It really isn't that hard at all; you just have to be patient.  I'm not even that patient of a person and it still turned out great.  I actually made this during Christmas because I needed a red dessert, but it works even more perfectly for Valentine's Day because cheesecake is, I don't know, sexy or something, and Red Velvet is the best red dessert you can find.  Here's the recipe:


Red Velvet Cheesecake
For the crust:
1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1 Tbsp. sugar

For the cheesecake:
3 (8 oz.) packages cream cheese, room temperature
1 1/2 cups sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa powder
1 cup sour cream
1/2 cup buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring

For the topping:
4 oz. cream cheese, room temperature
2 Tbsp. butter, room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract

Line the bottom of a 9-inch springform pan with a round of parchment paper.  To make the crust, combine the Oreo crumbs, melted butter and sugar in a small bowl.  Mix together with a fork until all the crumbs are moistened.  Press the mixture onto the bottom of the prepared pan.

Preheat the oven to 325 degrees F.  To make the filling, beat together the cream cheese and sugar in the bowl of a stand mixer at medium-low speed for 1 minute.  Add eggs, unsweetened cocoa powder, sour cream, buttermilk, vanilla extract, vinegar and food coloring.  Mix on low speed just until fully combined.  Pour the batter into the prepared pan.

Bake at 325 degrees F for 10 minutes, reduce the heat to 300 degrees F, and bake for 1 hour and 15 minutes or until the center is firm.  Turn off the oven, prop the door open slightly, and let the cheesecake stand 30 minutes.  Remove the cheesecake from the oven; cool in the pan on a wire rack for 30 minutes.  Run a thin knife around the outside edge of the cake to separate from the pan.  Cover and chill for at least 8 hours.

To make the topping, in the bowl of an electric mixer, beat the cream cheese and butter on medium speed until smooth; gradually add powdered sugar and vanilla, beating until smooth.  Remove the cheesecake from the refrigerator and spread the topping evenly over the cheesecake.  Remove sides of
springform.  


When I made this, I foolishly decided to run to Starbucks while it was baking.  Bad decision #1 I went to the slowest Starbucks in town.  Bad decision #2 it was exam week so Starbucks was extra-crowded with students and I stood in line for forever.  Thankfully I got home with 7 minutes to spare on the timer.  To stay on the safe side, just stay home during the change the temperature, prop the oven door open portion of this recipe.  This is very delicious, but rich, so cut small pieces!  


Source:  recipe from Annie's Eats