Valentine’s Day is coming up and since we will most likely be eating dinner at home (again), I am testing desserts that will complement our meal. I am a little biased because dark chocolate and raspberries are my favorite combination, but this tart might be the winner. This chocolate raspberry tart is the perfect balance of bitter chocolate and sweet raspberries, with a crisp graham cracker crust. I have not planned the rest of our meal, but this tart will pair well with any beef or fish meal. Enjoy! xoxo

Images via Alex Phillips.

Print Chocolate Raspberry Tart Recipe.

10 ounces graham crackers

6 tablespoons unsalted butter, melted

4 ounces 70% bittersweet chocolate, coarsely chopped 

1/2 cup heavy cream

1 pound raspberries 

1/2 cup sugar

2 tablespoons cornstarch

I actually owe this recipe to my dad, who came up with this on the fly one night for dessert. These choco tacos have been a family favorite since and are so simple to make! I like to mix milk and dark chocolate in my choco tacos, but occasionally I add other flavors for a different filling. My favorite fillings include peanut butter (with chocolate), raspberries (with chocolate), blueberries, blackberries, coconut (with chocolate), and peaches. Enjoy! xoxo

Images via Alex Phillips.

Print Choco Tacos Recipe

1 sheet Pepperidge Farm Puff Pastry (thawed)

1/2 cup chocolate chips (milk or dark)

1 egg

Once the puff pastry sheet is thawed (instructions on package), lay flat and cut the sheet into four even squares. Place about 3 tablespoons of chocolate chips in the center of each square. Fold the puff pastry diagonally over the chocolate chips to form a triangle. Crimp the edges of the puff pastry (I use a fork) and score the top of the pasty with a sharp knife. In a small bowl, whisk the egg and use a brush to apply egg wash to the top of the puff pastry. Bake at 375 degrees for 18-20 until flaky and golden. Best when served warm.

I get asked for my classic brownie recipe all the time, so I thought I would share it here. I used to be a “boxed brownie” girl and baked with the premade mix until I gave a Ghirardelli homemade recipe a try. This is my modified version of that recipe and it is so simple to make. I love the blend of dark and milk chocolate, but if the flavor is too rich, you can substitute for the Semi-Sweet Baking Bar and Baking Chips. I also love to add toasted pecans to the batter for a little extra crunch. Enjoy! xoxo

Print Classic Brownie Recipe

1/2 cup (1 stick) of butter, cut into pieces

4-ounce Ghirardelli Chocolate 60% or 70% Cacao Baking Bar

1 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 large eggs

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Ghirardelli Milk Chocolate Baking Chips

Chop baking bar into pieces and melt with butter over medium heat, stirring continuously. Stir brown sugar and vanilla into the chocolate mixture. Remove from heat, add eggs and mix well.

In a bowl, sift together flour, baking powder, and salt. Add flour mixture to chocolate mixture, mixing until well blended. Stir in chocolate chips and pour batter into a greased 8-inch, square baking pan.

Bake for 25 to 28 minutes at 350 degrees. Let cool before cutting into squares.

Images via Alex Phillips.

Valentine’s Day is tomorrow! If you have a sweet tooth like me, these peanut butter heart cookies are the perfect way to celebrate. I love the peanut butter and chocolate combo and these Hershey’s hearts will literally melt in your mouth. You may have seen a similar version of these cookies with a Hershey’s Kiss, but with the hearts, you get some chocolate in every bite. These cookies are great for a girl’s night, to take to the office, or as a sweet treat after dinner. Enjoy and Happy Valentine’s Day! xoxo

Print Peanut Butter Heart Cookies Recipe

1/2 cup sugar

1/2 brown sugar

1/2 cup butter, softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup sugar

1 bag of heart chocolates

Cream 1/2 cup sugar, brown sugar, butter, and peanut butter until fluffy. Add egg, vanilla, and salt, and mix well. Add flour and baking soda until thoroughly combined.

Roll dough into 1-inch balls and dip in 1/4 cup sugar. Place 2 inches apart on a parchment-lined cookie sheet.

Bake 8-10 minutes at 375 degrees. Remove from the oven and immediately press chocolate heart in the center of each cookie.

Images via Alex Phillips.