Valentine’s Day is a time of love, hearts, roses and chocolate. Even though February 14th has passed, cooking delicious treats is still the best way to get your crush to swoon, celebrate your love for family and friends and treat yourself to some self-love.

“Marry Me” Chicken and Pasta

Recipe inspired by Diana on LittleSunnyKitchen

For the chicken, measure six tablespoons of flour and spread it onto a plate. Season the flour heavily with salt, pepper, thyme, oregano, onion powder, fennel seeds and sage. Coat three chicken breast cutlets in the flour mixture.

To a medium-large pan add around two tablespoons of butter or oil. Brown chicken breasts on medium low-low heat and ensure they are completely cooked through. Remove from heat. Flavor again with the same seasoning mixture to taste. Cut them into bite-sized pieces and make sure not to clean the pan!

For the sauce, mince half an onion. Add it to the chicken brownings and fry until golden and fragrant. Add butter as needed. Add six cloves of minced garlic and fry for an additional 1-2 minutes, or until fragrant. 

Once fragrant, add one cup of chicken or vegetable stock. Stir to incorporate the chicken brownings and let simmer for two to five minutes. Add one cup of heavy whipping cream and half a cup of grated parmesan. Continue simmering for an additional five to 10 minutes, or until thickened. Add more parmesan and season with thyme, oregano, salt, and pepper to taste.

Combine six to eight ounces of cooked pasta (ideally not long pasta, like spaghetti, because the sauce is slightly liquid so it won’t hold well) and the cut chicken breasts with the sauce. Season again to taste. Add lemon juice to taste and garnish with fresh basil leaves.

Heart-Shaped Cake Pops

Pops inspired by Nikki Cervone on Foodal and frosting inspired by Taylor Ann Spencer on Delish

For the cake, cook red velvet or chocolate cake mix per package instructions. If using chocolate cake mix, add red food coloring until desired color.

For the frosting, add ¾ cup of softened butter and four ounces of cream cheese to a bowl. Mix with a spatula until smooth. Sift in powdered sugar in ¼ cup increments until desired sweetness. Set aside.

Add the hot cake mix to a stand mixer and begin to crumble on the lowest setting with the paddle attachment. Once crumbled, add frosting in small increments, forming a cake dough that doesn’t have cracks when rolled into a ball.

Press the cake dough into a mold and make sure to pack the dough tightly to avoid lumps. If you don’t have a mold, it’s possible to make heart shapes by rolling the dough in your hands and pinching to shape the bottom. Place the heart-shaped cakes into the freezer to cool for 10-15 minutes.

Melt a small amount of chocolate melting wafers in the microwave in 15 second increments. Make sure not to use chocolate chips so you get that satisfying crunch!. Remove the cakes from the freezer, coat the sharp side of a wooden corn skewer with the chocolate and push it ¾ of the way through each cake. Do this for all of the cake pops and let cool in the fridge for five to 10 more minutes.

Line one or two cookie sheets with parchment paper and melt the rest of the wafers in the microwave in 15 second increments. Remove the cake pops from the fridge. While the chocolate is still a hot, thin liquid, use a spoon to coat each cake pop in chocolate, letting the excess drip off. Dipping is not recommended because the pops might get weighed down and break. If the chocolate in the bowl starts to cool and thicken, put it back in the microwave in 10 second increments, as needed. Place chocolate-coated cake pops on the cookie sheets and add toppings while the chocolate is still hot. Place the cookie sheet(s) in the fridge until the chocolate has hardened and continue to store in the fridge until ready to serve.

Chocolate-Filled Strawberries

Recipe inspired by Lisa Pearce on KeyIngredient

Cut plastic wrap or aluminum foil to fit the indents in an empty egg carton. This is to make sure no germs from the egg shells get onto the strawberries.

Hollow out the insides of strawberries using a sharp paring knife. Be careful to not cut your fingers! Place the strawberries into the egg carton.

Melt preferred brand of chocolate chips in the microwave in 15 second increments. While the chocolate is still hot, use a small spoon to scoop it into the strawberries. Decorate with sprinkles and store in the fridge until chocolate has hardened. Be sure to eat the strawberries within two days because they ripen very quickly when hollowed!