Sandra Lee's Valentine sweets are sure to make your sweetie swoon.
Tune in to "Good Morning America" on Valentine's Day when she'll prepare her delicious Choclate Love Truffles live.
Whether you're craving the taste of rich chocolate, a fruity crisp, chewy brownies or fluffy cake, there's something here for you.
1 container (16 ounce) chocolate frosting
¾ cup sifted powdered sugar
1 teaspoon pure vanilla extract
Line 2 cookie sheets with parchment paper. Beat frosting, powdered sugar, and vanilla in large bowl until smooth.
Using tablespoon or 1-ounce cookie scoop, form mixture into balls and place on prepared cookie sheet.
Dust truffles with cocoa powder. Cover and refrigerate truffles at least 1 hour before serving.
½ cup pasteurized egg whites, room temperature
2 teaspoons strawberry extract, divided
¼ teaspoon cream of tartar
1 cup powdered sugar, sifted
2 drops red food coloring
1 container (8 ounce) whipped topping, thawed
Preheat oven to 215 degrees F. Line a baking sheet with parchment paper.
In a large bowl, use an electric mixer on medium speed to beat together egg whites, 1 teaspoon strawberry extract, and cream of tartar until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peaks form, taking care not to overbeat.
Transfer mixture to a pastry bag or large zip-top plastic bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet. Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes. Remove parchment paper from baking sheet and let meringues cool completely.
In a medium bowl, whisk whipped topping and 1 teaspoon strawberry extract until well combined. Transfer to pastry bag or large zip-top bag fitted with small round tip. Pipe mixture on half of meringues and top with the other half, sandwiching them together.
Nonstick baking spray
2 boxes (18.25 ounces each) German chocolate cake mix
1 cup canola oil, divided
6 eggs, divided
22/3 cups water, divided
2 teaspoons coconut extract, divided
2 bottles (1 ounce each) red food coloring, divided
3 cans (12 ounces each) fluffy white whipped icing
24 ounces cream cheese, softened
1½ cups sifted powdered sugar
1½ teaspoons coconut extract
Preheat oven to 350 degrees F. Lightly spray two 9-inch round cake pans with baking spray; set aside.
In a large bowl, combine 1 box of cake mix, ½ cup oil, and 3 eggs. Measure 11/3 cups of water and add 1 teaspoon of coconut extract and 1 bottle of food coloring. Pour into bowl. Use an electric mixer to beat on low speed for 30 seconds.
Scrape down sides of bowl and beat for 1 minute on medium speed. Divide batter between the prepared cake pans and bake in preheated oven for 28 to 33 minutes or until tester inserted into middle of cake comes out clean. Cool cakes in pans for 10 minutes then invert on to wire cooling racks to cool completely.
Wash cake pans and repeat steps with remaining cake ingredients.
Combine all icing ingredients in a medium bowl. Use an electric mixer to beat until smooth. Spoon icing into a pastry bag with a ½-inch round tip; set aside.
Preheat oven to 200 degrees F. Use a serrated knife to level the tops of the cake layers. Place trimmed off pieces of cake on a baking sheet and place in the warm oven to dry out for 10 to 15 minutes. Remove from oven and let cool. Once cool, place in a blender and process to a fine crumb.
Place one cake layer on cake plate. Starting in the center of the cake, pipe a closed spiral of icing out to the edge of the cake. Top with another cake layer and repeat with remaining icing and cake layers. Use remaining icing to frost top and sides of the cake. Sprinkle top of cake with a solid layer of the cake crumbs.
Butter-flavor cooking spray
½ cup dried plums (prunes) 1/3 cup unsweetened organic applesauce
1 box (19.5-ounce) brownie mix
2 egg whites
¼ cup framboise or other raspberry liqueur
1/3 cup raspberry spreadable fruit
Raspberry Coulis Ingredients:
2 cups frozen raspberries, thawed
2 tablespoons framboise or other raspberry liqueur
1 tablespoon honey
Fresh raspberries (optional)
Fresh mint sprig (optional)
For Brownies, preheat oven to 350 degrees F. Lightly coat a 9-by-9-inch baking pan with cooking spray; set aside.
Place dried plums and applesauce in a blender. Cover and blend on high until smooth.
In a medium bowl, combine fruit mixture, brownie mix, egg whites, and the ¼ cup framboise. Using a wooden spoon, stir 50 strokes. Transfer to prepared baking pan; set aside.
In a small saucepan, heat spreadable fruit over medium-high heat until melted. Drizzle over mixture in baking pan. Swirl with a table knife.
Bake in preheated oven for 30 to 35 minutes. Cool completely in pan on wire rack. Cut into squares.
For Raspberry Coulis, place frozen raspberries, the 2 tablespoons framboise, and honey in a blender. Cover and blend on high speed until pureed. To remove seeds, push mixture through a fine-mesh strainer; set aside. Discard seeds.
For each serving, spoon 1 to 2 tablespoons Raspberry Coulis on a dessert plate. Top with a Brownie. Serve with fresh raspberries and mint (optional).