These five recipes are perfect for a breakfast in bed, a romantic date night, late-night dessert and more!
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Sweets for your sweetie? Or maybe for yourself? Either way, we love the idea of celebrating Valentine’s Day with some homemade bites.
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To help guide your kitchen creations, we asked five Vancouver chefs and restaurant teams to dish up delicious desserts to serve to loved ones on (and around) Feb. 14.
Here’s what they came up with:
Heart Shortbread Cookies
Recipe by: Chef/owner Steve Hodge, Temper Chocolate and Pastry
1 cup (150 g) all-purpose flour
1/2 tsp (2 g) salt
1 tsp (4 g) vanilla extract
2/3 cup (135 g) unsalted butter
1/2 cup (62 g) icing sugar
1 cup raspberry jam
1 cup (100 g) 7 oz dark couverture chocolate, tempered (for decoration)
In a standup mixer with a paddle attachment, cream the butter, vanilla extract and sugar until light and fluffy. Sift the flour into a separate bowl, then add the salt.
Add the flour to the butter mixture and mix until the dough just comes together. Remove from the bowl. Form a square and wrap with plastic wrap and chill in fridge for 1/2 hour.
Remove from the fridge and lightly flour the dough and tabletop. Roll the dough to 2.5 mm. Using a 3-inch heart cookie cutter, cut out the cookies.
Then cut out a heart in the middle of 1/2 the cookies. That will be the top once they get sandwiched between the jam.
Preheat the oven to 325 F, line a baking tray with parchment paper. Place the cookies on the tray and bake for 8-10 minutes. Remove from the oven and cool.
On the bottom 1/2 of the cookies (without the heart cut-out), evenly spread raspberry jam to cover the cookie. Then place the other half of the cookie that has the heart cut out in the middle on top.
Temper the dark chocolate and dip, or using a piping bag, make designs on the cookies.
Makes 10 cookies.
Pistachio Tiramisu
Recipe by: Pastry Chef Daria Andriienko, Five Sails
2 large egg yolks
2 tbsp (30 mL) granulated sugar
3/4 cup (180 mL) mascarpone cheese
3/4 cup (180 mL) heavy cream
1 pack ladyfingers
1 cup (250 mL) hot coffee
3 tbsp (45 mL) pistachio paste (or to taste)
1/4 cup (60 mL) roasted pistachios, chopped (for garnish)
Roasted pistachios (for added texture, optional)
Brew one cup of hot coffee. Set it aside to cool slightly.
In a heatproof bowl, whisk together the egg yolks and granulated sugar. Set the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water. Whisk continuously until the mixture becomes thick and pale, about 5-7 minutes.
Once the egg yolk mixture is thickened, remove it from the heat and let it cool slightly. Then add the mascarpone cheese and pistachio paste, and mix until smooth and well-combined.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture.
Assembly
Start by spreading a thin layer of the mascarpone cream mixture at the bottom of your serving dish or glasses (this helps the ladyfingers stay in place). Quickly dip the ladyfingers into the hot coffee, making sure they’re moistened but not soggy. Arrange a layer of dipped ladyfingers on top of the cream.
Drizzle a little pistachio paste between the layers of mascarpone mixture and ladyfingers. This will infuse the tiramisu with extra pistachio flavour and make the dessert even more decadent. If desired, top with sliced strawberries.
Serves 2.
Classic Souffle
Recipe by:Pastry Chef Diana Von Kalnassy and Chef Behshad Zolnasr, C|Prime
6 x 4-6 oz ramekins (standard size)
1/2 cup (125 mL) chocolate
1/4 cup (60 mL) butter
2/3 cup (160 mL) milk
1 large tbsp (15 mL) cornstarch
1/2 tsp (2.5 mL) salt
2 egg yolks
2 egg whites
3 tbsp (45 mL) sugar
Melt your chocolate and butter in a water bath. Warm up milk and add cornstarch. Cook it out until it becomes a thick paste, then set aside.
In a bowl, whip egg whites until soft. Add half sugar (1 1/2 tbsp) and keep whisking. Gradually add the other half and whisk until soft peaks form.
Carefully add 2/3 of the egg whites to the chocolate mixture. Carefully fold another 1/3 of the mixture to your cornstarch mixture. Fold both mixtures gently into one another.
Butter souffle moulds and dust with sugar, making sure to pour any excess sugar out. Fill the soufflé mixture to 90 per cent of the mould and bake at 395 F for 10-11 minutes.
Serves 6-8.
Peanut Butter and Jelly French Toast
Recipe by: Chef/owner Rahul Negii, Loam Bistro
French Toast Batter
2 thick slices of Shokupan (Japanese milk bread)
1 egg
1/2 cup (125 mL) milk
1 tbsp (15 mL) sugar
1/2 tsp (2.5 mL) vanilla extract
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) cinnamon powder
Pinch of salt
1 tbsp (15 mL) butter (for frying)
Creamy Honey Peanut Butter
1/2 cup (125 mL) roasted peanuts
1 tbsp (15 mL) honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground cinnamon
1 tbsp (15 mL) crushed caramelized peanuts
Blend roasted peanuts, honey, salt and cinnamon in a food processor until smooth and creamy. Stir in crushed caramelized peanuts for texture. Set aside.
Mixed Berry Jam Sauce
1/2 cup (125 mL) mixed berries (raspberries, strawberries or blueberries)
2 tbsp (30 mL) sugar
1 tbsp (15 mL) orange juice
1/2 tsp (2.5 mL) orange zest
1/4 tsp (1 mL) vanilla extract
1 tbsp (15 mL) butter
In a saucepan, cook mixed berries, sugar, orange juice and orange zest over medium heat for about 5 minutes, stirring occasionally. Mash slightly to form a sauce-like consistency. Stir in vanilla extract and butter at the end for extra depth and silkiness. Let it cool.
Candied Peanuts
1/4 cup (60 mL) peanuts (unsalted)
2 tbsp (30 mL) sugar
1 tbsp (15 mL) water
1/8 tsp (.5 mL) sea salt
1/4 tsp (1 mL) butter (for extra caramelization)
Heat sugar and water in a pan over medium heat until it starts to bubble.
Add peanuts and stir constantly until coated and caramelized (about 2-3 minutes). Stir in butter and a pinch of sea salt for extra crunch and depth.
Transfer to parchment paper, let cool and chop into small pieces.
In a bowl, whisk together egg, milk, sugar, vanilla, flour, cinnamon and salt until smooth.
Dip each bread slice into the mixture, ensuring full coverage. Melt butter in a pan over medium heat and cook each slice for 2-3 minutes per side until golden brown.
Assembly
Spread a thick layer of honey peanut butter over the top side of the French toast. Drizzle the mixed berry jam sauce diagonally over the peanut butter layer.
Garnish with chopped candied peanuts. Serve with fresh berries on the side, if desired.
Serves 1-2.
Raspberry Marshmallows and Fondue
Recipe by: Pastry Chef Tony Anquez, Honey Salt
Frist measurement
1 tbsp (15 mL) gelatin powder
5 tbsp (75 mL) cold water
5 tbsp (75 mL) invert sugar (or substitute with light corn syrup)
2 1/2 tbsp (37.5 mL) raspberry puree
Second measurement
1 tbsp (15 mL) gelatin powder
5 tbsp (75 mL) cold water
3/4 cup (180 mL) granulated sugar
2 1/2 tbsp (37.5 mL) raspberry puree
3 1/2 tbsp (53.5 mL) invert sugar (or substitute with light corn syrup)
Instructions
Combine 1 tbsp gelatin powder with 5 tablespoons of water, set aside.
Place second measurement ingredients (3/4 cup of granulated sugar, 2 1/2 tablespoons of raspberry puree and 3 1/2 tablespoons of invert sugar) in the bowl of a stand mixer. Add the bloomed gelatin.
In a small saucepan, combine 5 tablespoons of invert sugar, and 2 1/2 tablespoons of raspberry puree from first measurement. Heat the mixture over medium heat, stirring constantly until it reaches 233 F. You can use a kitchen thermometer to check the temperature.
Once the first mixture reaches 233 F, slowly pour it into the second measurement ingredients in the mixing bowl. You can pour it in a thin, steady stream while the mixer is running on low speed to ensure even incorporation.
Increase the mixer speed to medium-high and continue to mix for 10-12 minutes, or until the mixture is smooth, well-combined and fluffy.
Spread mixture into a rectangle cake frame and allow to cool to room temperature for at least 4 hours or until fully set. Cut marshmallows to the shape you want.
Makes 30 marshmallows.
Dark Chocolate Fondue
1/3 cup (70 g) dark chocolate, chopped
1/4 cup (70 g) heavy whipping cream
1 tub marshmallow fluff
In a small saucepan, bring the heavy whipping cream to a boil over medium heat. Stir occasionally to prevent it from burning.
Place the chopped dark chocolate into a bowl.
Once the cream has boiled, pour it over the chopped dark chocolate. Let the mixture sit for about two minutes to allow the chocolate to melt. After two minutes, use a whisk to gently stir the cream and chocolate together until the mixture is smooth and shiny.
Drizzle some marshmallow fluff on top. Dip marshmallows and desired fruit into warm chocolate mixture.
Serves 2.