In preparation for Valentine’s Day coming up this Saturday, I picked out a few desserts that my sweetie and I are especially fond of and feel that you will love, too. These impressive desserts are not only delectable, but surprisingly easy to make.

Imagine a 2-tiered chocolate cake (made from a mix), filled and frosted with a luscious peanut butter mousse. That’s amore!!!

If fruit says Valentine dessert to you, a Strawberry and Cream Tart with a sugar cookie crust is a beautiful option.

And if a good old home-style sheet cake packed with brown sugar, cinnamon, apples and nuts, so moist it needs no frosting is your passion, this is the one for you. Try it warm with a scoop of vanilla ice cream and a drizzle of caramel topping and two spoons. How romantic.

Happy Valentine’s Day!

Chocolate and Peanut Butter Mousse Cake

1 package devil’s food cake mix

1/4 cup all-purpose flour

1/4 cup milk

3/4 cup softened unsalted butter, divided

1/2 cup crunchy peanut butter

2 cups confectioners’ sugar

1/2 tsp. vanilla

1 (4-ounce) bar dark chocolate or 3/4 cup semi-sweet chocolate morsels, chopped or shaved, for garnish.

Directions: Preheat oven to 350-degrees F. Prepare cake mix and bake according to package directions in two greased and floured 9-inch round cake pans. Cool layers completely.

In medium nonstick saucepan, whisk the flour and milk over medium heat. Cook 1 to 2 minutes, until thickened, whisking to keep mixture smooth. Remove from heat and stir in 1 tablespoon butter. Refrigerate until thoroughly chilled.

In large bowl, with electric mixer on medium speed, beat the remaining butter and peanut butter 1 minute or until smooth. On low, gradually beat in the sugar and vanilla. Add flour mixture and continue beating, on medium, until light and fluffy.

Fill and frost cake layers with peanut butter mousse. Decorate top of cake with shaved or chopped chocolate. Serves 10.

Strawberries and Cream Tart

Crust:

1/2 cup butter, softened

1/3 cup sugar

1 1/4 cups all-purpose flour

2 T. milk

1/2 tsp. almond extract

Filling:

1 (3-ounce) package cream cheese, softened

1/2 cup powdered sugar

1/2 tsp. almond extract

1 cup heavy whipping cream

Topping:

1pint fresh strawberries, sliced, or fresh raspberries

4 T. strawberry or raspberry jelly (jam), melted

Directions: For crust, on medium speed of electric mixer, beat butter and sugar in medium mixing bowl, scraping bowl often, till mixture is light and fluffy. Add flour, milk and almond extract. Reduce speed to low, continue beating till mixture leaves the sides of bowl and forms a ball. Press dough onto bottom and up sides of a greased 10-inch tart pan or a 12-inch pizza pan, prick with a fork. Bake in preheated 400-degree F. oven 10 to 15 minutes or till light golden brown. Cool.

For filling, beat together cream cheese, powdered sugar and almond extract in small bowl on medium speed of mixer, scraping often, till light and fluffy. Gradually add whipping cream and beat till thick and fluffy. Spread over top of cooled crust. Refrigerate 1 hour.

Just before serving, arrange fruit over filling. Brush or drizzle with melted jelly. Serves 10.

Sour Cream Apple Squares

2 cups all-purpose flour

2 cups firmly packed brown sugar

1/2 cup butter, softened

1 cup chopped walnuts or pecans

1 or 2 tsps. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1 cup sour cream

1 tsp. vanilla

1 large egg

2 cups peeled cored and finely chopped apples

Directions: In large bowl combine flour, brown sugar and butter. Blend on low speed till crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture into bottom of 13×9-inch baking pan.

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg, blend well. Stir in apples. Spoon evenly over base.

Bake in preheated 350-degree F. oven 30 to 40 minutes or until toothpick inserted in center comes out clean.

Cut into squares and serve warm or cold with ice cream or whipped cream and caramel topping, if desired. Serves 12.