Love Potion Recipes

Oysters with Frozen Champagne MignonetteSage-Chive Steak Arugula SaladRed Velvet CupcakesChocolate Chip Kiss CookiesChocolate Eclair Hearts

Mini-Heart Shaped CakesRaspberry-Almond FinanciersChocolate Covered StrawberriesPink Champagne Punch

Love Potion Recipes

Looking for recipes for romance, to serve for Valentine’s Day, for a simple romantic dinner or to compliment Party Idea Pros Festive Hearts party package?

Recipes courtesy of

Love Potion #1: Heavenly Heart-Shaped Pancakes

Oysters with Frozen Champagne Mignonette


2 1/2 cups all-purpose flour

1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups milk

2 large eggs

1/3 cup vegetable oil, plus more for the griddle and cookie cutters

1/3 cup packed brown sugar

3-inch heart-shaped metal cookie cutters (optional)

Powdered sugar


Combine flour, morsels, baking powder and salt in large bowl. Combine milk, eggs, oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy).

Heat griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle into the shape of a heart; cook until bubbles begin to burst.

Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter. (For perfectly shaped pancakes, brush inside of cookie cutters with oil; place on griddle. Pour about 1/4 cup batter into the cookie cutters and cook until bubbles begin to burst. Remove cookie cutters. Turn; continue to cook about 1 minute longer or until golden.)

Sprinkle with powdered sugar before serving.

Recipe from

Love Potion #2: Valentine’s Day Strawberry Coffee

Sage-Chive Steak Arugula Salad


1/4 cup of Kona Coffee

2 cups of water

1 tbsp of strawberry syrup

1 tbsp of vanilla creamer

Fresh strawberries

Powder sugar


Brew the 2 cups of water with the 1/4-cup of Kona Coffee.

Pour into a glass.

Add strawberry syrup and vanilla creamer. Stir

Garnish with fresh strawberries coated with powdered sugar.


Recipe from

Love Potion #3: Wonton Kisses

Red Velvet Cupcakes


24 milk chocolate kisses

24 wonton wrappers

Oil for frying

Confectioners’ sugar


Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners’ sugar. Yield: 2 dozen.

Recipe from

Love Potion #4: Chocolate Chip Kiss Cookies

Chocolate Chip Kiss Cookies


48 milk chocolate candy kisses, unwrapped

1 cup butter, softened

1/3 cup white sugar

1/3 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup mini semi-sweet chocolate chips


Preheat oven to 375 degrees F (190 degrees C).

In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.

Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: You can buy chocolate dessert topping and drizzle over cooled cookies.

Recipe from

Love Potion #5: Chocolate Eclair Hearts

Chocolate Eclair Hearts


Vegetable-oil cooking spray

1 1/4 cups bread flour

1/4 cup plus 1 tablespoon quality unsweetened Dutch-process cocoa powder

1 1/4 cups whole milk

For the Pate a Choux:

1/2 cup (1 stick) unsalted butter, cut into tablespoons

1/4 cup granulated sugar

1/2 teaspoon salt

4 large eggs

For the Filling:

4 ounces best-quality milk chocolate, coarsely chopped

2 cups heavy cream

3 tablespoons granulated sugar

For the Glaze:

9 ounces best-quality bittersweet chocolate (at least 61 percent cacao), coarsely chopped

1 cup heavy cream

1 1/2 tablespoons corn syrup


Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.

Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.

Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.

Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.

Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.

Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.

Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.

Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).

Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.

To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.

Recipe from

Love Potion #6: Mini Heart-Shaped Cakes

Mini-Heart Shaped Cakes


Makes six 4-inch heart-shaped cakes

1/4 cup cocoa powder

2 tablespoons red food coloring

6 tablespoons unsalted butter, room temperature

1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature

1 2/3 cups sugar

3 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

2 1/2 cups cake flour (not self-rising)

1 teaspoon salt

1 tablespoon cider vinegar

1 teaspoon baking soda

1/4 cup melted dark chocolate, for decorating


Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.

In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.

In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.

Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.

Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.

Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.

Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.

Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Recipe from

Love Potion #7: Raspberry-Almond Financiers

Raspberry-Almond Financiers


Vegetable oil cooking sprayli>

8 tablespoons (1 stick) unsalted butter, cut into pieces

1/3 cup honey

2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground

1/2 cup granulated sugar

1/4 cup sifted confectioners’ sugar

3/4 cup sifted cake flour (not self-rising)

1/2 teaspoon salt

5 large egg whites


Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

Recipe from

Love Potion #8: Chocolate Covered Strawberries

Chocolate Covered Strawberries


16 ounces milk chocolate chips

2 tablespoons shortening

1 pound fresh strawberries with leaves


Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Recipe from

Love Potion #9: Pink Champagne Punch

Pink Champagne Punch


Makes 12-16 Servings (3 quarts)

2 bottles chilled, dry Champagne or sparkling wine

1 Two-liter bottle of chilled ginger ale

1 quart of strawberry or rainbow sherbet

Fresh strawberries for garnish – cleaned with stems on


In a large punch bowl, combine chilled champagne and ginger ale and stir.

Using an ice cream scoop, add 1-2 small scoops of sherbet and swirl gently a few times.

Top mixture with 10-12 small scoops of sherbet to ‘float’ just before you are ready to serve.

Recipe from Mrs. Organized

Party Hearty!

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