Cherry Amaretto Cordial Cake Hearts

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Valentine’s Day is right around the corner and one thing that goes well with romantic holidays is chocolate and alcohol. These take a day or two to prep for, so if you want to make them for Valentine’s Day this year, better get to it (okay, okay, it’s my fault I didn’t get these posted sooner)! You can make them for any time of the year though so don’t fret if you don’t have time to do them this week.


There are a few things you’ll need to make these. You’ll need a silicone mold of some kind that has slightly deep wells (I used a heart treat mold), some melting chocolates in your favorite colors or flavors, chocolate cake mix, canned frosting, maraschino cherries, cherry topping, pie filling or cherry jelly, and some amaretto.


The amaretto doesn’t have to be the expensive kind. I got the cheaper stuff and it worked well for this recipe. For the cherries I chose maraschino cherries because they are bright and sweet. Fresh cherries could work too, but would change the flavor a bit. The cherry topping I found actually tasted more like fresh cherries and was dark in color but it went great with all of the other ingredients.

The first thing you want to do, is pull the maraschino cherries out of their syrup, drain, and dry them a bit. I just rolled them around in a couple paper towels. Pop them into an empty jar and pour the amaretto over them. Let them soak for 24-48 hours.

On the day you make the treats, bake the chocolate cake first and let it cool. While it cools, make your cherry sauce by adding 1/4 cup of cherry topping (strained of fruit pieces) with 1/4 cup of amaretto, set aside. If you’d like to omit the alcohol, don’t soak the cherries in it and only use the cherry topping for the sauce. If you’re using cherry jelly and need to thin it a bit, mix a little cherry syrup into it instead of amaretto.

Prepare your silicone mold by melting the chocolate/candy melts and coating just the bottom and sides of each heart well. The back of a spoon and a pastry brush helped me get it covered. Make sure there are no holes! Freeze the mold for 5 minutes. I suggest placing the mold on a baking sheet to keep it from bending.


Once the cake is cool, crumble it up in a bowl and mix in 1/2 cup of frosting until it is completely combined. It should have a consistency of clay. It’s a messy job, but I like to mix it with my hands, I find it easier to combine this way.

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Chocolate-Dipped Brownie Bars

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These are so easy to make and turned out very tasty. I went the easy way out and used Betty Crocker’s Dark Chocolate Premium Brownie Mix for this because I was too lazy to find a recipe. Sue me.

All you need for these are brownies (either from mix or your favorite recipe), melted chocolate (I used Baker’s semi-sweet baking chocolate), and Valentine sprinkles. That’s it!

Cool surprise: My pink sanding sugar looked like iridescent sparkles on the chocolate!

Make the brownies according to the box or your recipe, let them cool completely, and then cut them into bar shapes. Melt some chocolate in a mug so that you don’t have to melt too much but still have enough depth to dip the bars in. Then dip them and place the brownies on a cookie sheet covered with wax paper. Add sprinkles and colored sugars to the chocolate and chill in the fridge until the chocolate sets up.

Now they are ready to be scarfed down!

What are your favorite Valentine desserts? Do you like easy recipes or ones you have to put a lot of effort into?

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Valentine Pancakes {Recipe}

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This pancake recipe has been passed down in my family since my great grandmother, Bubba, and over time has changed a little bit. This weekend my Mom and I decided to try modifying them for Valentine’s Day by coloring them pink and red and shaping them into hearts on the griddle. They turned out ok, but I’d probably just keep them regular next time, you’ll see why.

After making the batter, my first attempt to heart shaping was using heart cookie cutters. I sprayed them with cooking spray and put the batter in. Even still, the pancakes stuck to the cookie cutters a bit and so I scrapped that idea, even though the pancakes themselves didn’t look too bad.

Then I tried to shape them myself by pouring the batter out in heart shapes. They started to look a little wonky, but I liked their unusual character. Eventually, I just gave up on odd shapes and made round pancakes. As you can see, I like chocolate chips in my pancakes. It’s a requirement when I eat them but this is just an option.

The end result was pretty cute. Of course they got a little darker after being cooked but the colors on the inside were still pretty vibrant. Here are the directions for the pancakes. To make them regular, don’t add the food coloring.


Bubba’s Pancakes


  • 1 lrg. egg
  • 1 cup buttermilk
  • 2 tbs. sugar
  • 2 tbs. vegetable oil
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • just shy of a 1/2 tsp. of baking soda


  • 2 tbs. wheat bran
  • 1 tbs. wheat germ
  • chocolate chips
  • powdered sugar
  • butter
  • (For Valentine Pancakes: pink and red food coloring)


  1. I’m not sure what to tell you to turn your griddle or stove top to for heating the pancakes. On our griddle we set it to med.-high heat and that seems to work, but it’s up to you to figure out the right temperature for your personal stove and skillet or griddle.
  2. Whisk together the egg, buttermilk, sugar, and oil in a bowl and set aside.
  3. Then sift together the flour, baking powder, salt, and baking soda in another bowl. Pour the dry ingredients into the wet ingredients. If you want heartier pancakes sprinkle the bran and wheat germ on top of everything at this point.
  4. Stir the batter gently until all ingredients are combined but make sure the batter is still lumpy. If it becomes too thin, the pancakes will not rise when they cook. For the pink and red pancakes, I split the batter into two bowls and put a few drops of coloring in each. If you’re going to color them, make sure not to stir them too much before you put the food coloring in because you will have to stir them more to get the color you want. It’s a little tricky. For simplicity, just make them regular and skip the coloring on your first try at these.
  5. Once the batter is mixed but still lumpy, let it sit for about 5 minutes.
  6. Pour 1/3 cup of the batter onto your griddle or skillet for each pancake. If you like chocolate like I do, drop a few chocolate chips on to the pancake before you flip it over. You can also add other things at this point, such at nuts or apple slices, for example.
  7. When the batter starts to have little bubbles start popping up in it, it’s about time to flip it. The pancake is done cooking if you poke the middle and it bounces back fairly quickly.
  8. Butter the pancakes as soon as they are done and sift some powdered sugar on top. Or instead put some syrup on top. The garnishes and toppings are up to you.

Makes about 10-12 pancakes.


Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and

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Valentine’s Day Dessert Roundup

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I absolutely LOVE Pinterest! It has become an addiction. Over the past few weeks I’ve been pinning my favorite desserts and crafts for that lovey-dovey holiday that’s coming up on my Valentine’s Day board.

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There are a lot of fun things on Pinterest for Valentine’s Day, and I wanted to share with you a few of my favorite desserts that I’ve come across for this holiday.

1. Of course I shared with you the 5-Minute Valentine Mug Cake a little while ago. It’s a quick and easy dessert that’s perfect for one or two people, like say, you and your special someone on Valentine’s Day!

2. Next up is Love From The Oven’s Pink Velvet Cake Pops. The cake pops are made with a pink velvet cake recipe (that’s provided on the website) and mixed with frosting to give it a malleable texture. Then they are rolled in balls, stuck on sticks with a little bit of melted candy as glue, chilled, dipped in white chocolate, and decorated with lovely sprinkles from ABC Cake Decorating Supplies.

3. Confessions of a Cookbook Queen is one of my favorite blogs to read, and I just love how her Cherry Vanilla Tuxedo Cake turned out. It’s pretty and pink with a delicious sparkly chocolate glaze over the top. Yum. Also, I dare you to leave her blog without a chuckle or two. She’s too funny.

4. In Katrina’s Kitchen has these lovely White Chocolate Infused Cookies and Cream Cupcakes for Valentine’s Day. I just love the idea of layering the red velvet cupcakes with the filling. Why haven’t I ever thought of that?

5. Another cupcake with a Valentine theme that I loved was Glorious Treats’ Sweet Heart Cupcakes. They are so cute and use the same idea as above by cutting the top off but on these you cut out a small heart with a cookie cutter on the top piece. Then you frost on the top of the bottom piece and replace the top. Head to their website for the recipes. Such a great idea! I want to thank Glorious Treats for allowing me to use their photo.

6. If a cookie is more to your style, try The Busty Baker’s Valentine Brownie Cut Out Cookies. They are tasty brownie cookies with decorative royal icing on top. She gives you many great suggestions about how to make these too!

What’s your favorite Valentine dessert? Do you have any special plans for Valentine’s Day? Leave me a comment and don’t forget to follow me on Pinterest! Leave your Pinterest username below, and I’ll follow you back.

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