Make this Valentine’s Day extra special for your significant other by trying out some easy recipes. It could be anything from a simple breakfast, brunch or even a cute cupcake!
 

Rose Petal Cupcake

Ingredients :

• 1 box French vanilla cake mix
• 1 1/2 c. light unsweetened coconut milk
• 3 large eggs
• 1/4 c. canola oil
• 1 1/2 tsp. each coconut and vanilla extract
• For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar

Directions :

1. Heat oven to 350°F. You'll need 24 regular-size muffin cups lined with paper or foil liners.
2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups.
3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.
4. Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead.
5. Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl as shown.

Chocolate truffles

Ingredients (for dark chocolate) :

• 3/4 c. heavy cream
• 1/4 tsp. instant espresso powder
• 4 oz. bittersweet chocolate, finely chopped
• 4 oz. semisweet chocolate, finely chopped
• 1 tsp. pure vanilla extract
• 2 tbsp. unsalted butter
• 1/4 tsp. kosher salt

Coatings :

• Chopped pistachios
• Chopped peanuts
• Chopped pecans
• Confectioners' sugar
• Cocoa powder
• Unsweetened coconut flakes

Directions :
1.    For the dark chocolate truffles, in a medium saucepan, heat the cream until barely simmering. Remove from heat and stir in the espresso. Add the bittersweet and semisweet chocolates and stir until melted and smooth. Stir in the vanilla, butter and salt. Transfer the mixture to a shallow bowl, cover with plastic wrap and refrigerate until firm, at least 2 hours and up to 1 week.
2.    Using a small cookie scoop, melon baller or teaspoon, scoop enough chocolate to make 3/4-inch balls. Roll between palms until surface is smooth, then chill 10 minutes. Roll the balls in the toppings, shaking off excess.
3.    Store the truffles in an airtight container, placing wax paper between each layer; refrigerate up to 3 days. Serve at room temperature.

 

Roasted Shrimp and Peppers with creamy rice
Ingredients :

• 3 tbsp. olive oil
• 1 medium onion
• 1 clove garlic
• 1 c. Arborio rice
• 3/4 c. dry white wine
• kosher salt
• Pepper
• 1 lb. Peeled and Deveined Shrimp
• 1 red pepper
• 1 pt. grape tomatoes
• chopped fresh flat-leaf parsley

Directions :

1. Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in the garlic and cook for 1 minute. Add the rice and wine and cook, stirring, until the wine is absorbed, about 2 minutes.
2. Add 2 1/4 cups water and 1/4 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the water is absorbed and the rice is tender, 18 to 20 minutes.
3. Meanwhile, on a large rimmed baking sheet, toss the shrimp, red pepper, and tomatoes with the remaining 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast until the shrimp are cooked through and the red pepper tender, 10 to 12 minutes. Serve over the rice and sprinkle with parsley, if desired.

Love Toast
Ingredients :

• 4 tsp. mayonnaise
• 2 slice white sandwich bread
• 1 tbsp. butter
• 2 large eggs
• salt
• Pepper
• Finely chopped capers
• Finely chopped fresh herbs

Directions :

1. Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium.
2. Add bread (and centers) to skillet.
3. Cook 5 minutes or until golden brown. Turn bread over.
4. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper.
5. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set.
6. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired.

 

Roasted Heart Potatoes
Ingredients :

• 6 large potatoes(about 2 pounds for 4 servings)
• ¼ cup olive oil
• 1 to  2tsp  kosher salt
• Freshly ground pepper
• 2 tsp caraway seeds
• 1/2tsp paprika(optional)

Directions :

1. Make Heart Cutouts
2. Preheat oven to 400F.
3. Line baking sheet with aluminum foil, spray with non-stick spray or brush with oil.
4. Fill a pot with about 1 quart -2quarts of water, add 1 tbl salt, bring  to boil, then reduce  heat to gentle simmer.
5. In the meantime peel potatoes, slice them, using a small metal cookie cutter cut out as many hearts as you can. Reserve scraps in water, you can also par-cook scraps or make mashed potatoes
6. Cook potatoes in simmering water for 3 minutes, drain potatoes and let cool slightly.
7. Combine all the ingredients for the marinade : olive oil, salt, caraway seed, pepper, paprika.
8. Pour marinade over potatoes, stir and let sit for 5 minutes.
9. Spread marinaded potatoes evenly onto the baking sheet.
10. Roast them for 20-25 minutes, in halftime using an offset silicone spatula carefully turn the potatoes (don't forget to use oven mittens when handling hot baking sheet!).