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Baked's signature whoopie pies—two delicious strawberry cookies sandwiching strawberry-meringue filling—are sure to warm any heart.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Read more: http://www.oprah.com/food/Strawberry-Whoopie-Pies#ixzz1mEiROJYf 

Servings: Makes about 3 dozenIngredients

• 1 cup (about 5 ounces) stemmed and halved strawberries
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2 cups light brown sugar
• 2/3 cup canola oil
• 1/2 cup plain yogurt
• 2 large eggs
• 1 cup (about 5 ounces) stemmed and halved strawberries
• 5 egg whites
• 1 1/2 cups granulated sugar
• 4 sticks butter , cut into cubes, at room temperature
• Red no-taste gel food coloring

Directions
To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.

This dense, heavenly creation is one of Baked's biggest hits.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Read more: http://www.oprah.com/food/Double-Chocolate-Loaf#ixzz1mEhEsirf 

Servings: Serves 12Ingredients

• Butter , for greasing pan
• 3/4 cup tightly-packed dark brown sugar
• 1 cup Dutch cocoa powder , sifted
• 1 1/2 cups all-purpose flour , plus more for dusting
• 3/4 cup granulated sugar
• 1 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 egg yolk
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp. vanilla
• 8 ounces semisweet (60 percent) chocolate chunks
• Whipped cream (optional)

Directions
Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour.

Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined.

Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.

Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).

Valentine's Day—or just Tuesday—anytime is a good time to indulge in these rich, dark chocolate Bundt cakes with white chocolate frosting...and just a touch of brandy.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Read more: http://www.oprah.com/food/Mini-Dark-Chocolate-Bundts-with-Creme-Anglaise#ixzz1mEgJ8oUd 

Servings: Makes about 8 mini Bundt cakesIngredients

• 4 ounces coarsely chopped dark (at least 64 percent) chocolate
• 1/2 cup very hot (simmering) water
• 1/2 cup Dutch cocoa powder
• 2 tsp. espresso powder
• 1/2 cup sour cream
• 1 cup cake flour , plus more for pans
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 10 Tbsp. (1 1/4 sticks) butter softened, plus more for pans
• 1 cup tightly-packed dark brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 tsp. pure vanilla extract

• 4 large egg yolks
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1 cup milk
• 1 vanilla bean scraped, seeds removed
• Pinch of salt
• 1 Tbsp. brandy

Directions
To make Bundts: Preheat oven to 350°. Grease and flour 8 (1-cup) mini Bundt pans.

Place chocolate in a medium bowl. Pour simmering water on top and let stand for 3 minutes. Add cocoa and espresso powders; whisk together until smooth. Let stand 15 minutes. Stir in sour cream until blended.

Meanwhile, in a separate bowl, whisk together flour, salt, baking powder, and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar together until smooth and creamy, 3 minutes. Scrape down the bowl and add eggs and egg yolk, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.

Turn mixer to low. Add the flour mixture in 3 parts to the butter-egg mixture, alternating with the chocolate mixture in 2 parts. Scrape down the bowl, then mix on low speed for a few more seconds.

Fill the mini Bundt pans about halfway full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove Bundts from oven and place pans on racks to cool, 5 minutes; loosen cakes from edges of pans with a small heatproof spatula and invert onto racks. Let cool.

To make crème anglaise: In a large bowl, whisk together egg yolks and sugar. Set aside.

In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.

While whisking constantly, add half of milk mixture to egg mixture. Then stir egg-milk mixture back into saucepan with rest of milk; cook over low heat whisking constantly until thickened so as not to cook the eggs, 2 to 4 minutes (should coat the back of a spoon).

Strain mixture through a fine sieve. Add brandy and chill in the refrigerator at least 3 hours or overnight. When mixture is cool, pour over Bundts and serve immediately.

If anything can improve the steamy combo of strong espresso and intense chocolate, it's the dash of cinnamon in the signature mocha. Note: You can replace the espresso with double-strength coffee, using twice the recommended amount of ground coffee when brewing it.


Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Cinnamon-Mocha-Drink?SiteID=ys_20120124_cinnamon_mocha_drink#ixzz1lvUb0Kbg 

Servings: Serves 2Ingredients

• 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder
• 1/4 cup sugar
• 1 tsp. cinnamon , plus more for garnish
• 2 long shots (1/2 cup) freshly brewed espresso
• 2 cups whole milk
• Whipped cream (optional)

DirectionsIn a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.

In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.

Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.

This plump confection is a Valentine's Day take on a New York classic, the black-and-white cookie.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Red-and-White-Cookies?SiteID=ys_20120124_red_and_white_cookies#ixzz1lvTdUUKv 

Servings: Makes 18 cookiesIngredients

• 3 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 sticks butter
• 1 1/4 cups sugar
• 2 large eggs
• 1 large egg yolk
• 3/4 cup buttermilk
• 1 Tbsp. pure vanilla extract
• 1 Tbps. freshly grated lemon zest

• 4 cups confectioners' sugar
• 1/4 cup milk
• 3 Tbsp. heavy cream
• 2 tsp. pure vanilla extract
• Red no-taste gel food coloring

Directions
To make cookies: Preheat oven to 350°. Sift flour, baking soda, baking powder, and salt into a large bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy (about 2 minutes). Scrape down the bowl and add eggs and egg yolk one at a time, beating briefly after each addition. Scrape down the bowl again, and turn mixer to low. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Scrape down the bowl; add vanilla and lemon zest, and mix on low speed for a few more seconds.

Using an ice cream scoop (about 1/4 cup), drop dough onto parchment-lined baking sheets spaced about 3 inches apart (6 cookies per sheet).

Bake for 17 minutes, rotating sheets between oven racks halfway through, until edges are golden brown and tops spring back when gently touched. Remove from oven and let sit for 5 minutes, then remove cookies and cool on racks.

To make frosting: In a large bowl, whisk together confectioners' sugar, milk, and cream. If mixture is too thick, add a little more milk (by the teaspoon until desired consistency is reached). Pour half of the frosting (about 3/4 cup) into another bowl and add vanilla and red food coloring until desired red color is reached.

Use an offset spatula to spread red frosting on half of the top of each cookie. Let stand until almost set, 20 minutes. Using a clean spatula, spread white frosting over unfrosted half of each cookie. (If the frosting thickens up during the process, whisk until loose.) Let set completely, about 1 hour.

Cinnamon-flavored frosting gives red velvet cupcakes an added kick—the perfect treats for your sweet.

Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Red-Hot-Velvet-Cupcakes-with-Cinnamon-Buttercream?SiteID=ys_20120124_red_hot_velvet_cupcakes_with_buttercream#ixzz1lvSLzz5U 

Servings: Makes 36 cupcakesIngredients

• 1/4 cup dark unsweetened cocoa powder
• 2 Tbsp. red no-taste gel food coloring
• 1/4 cup boiling water
• 6 Tbsp. unsalted butter , cut into small pieces and softened
• 2 Tbsp. room temperature vegetable shortening
• 1 2/3 cups sugar
• 3 large eggs
• 1 cup buttermilk
• 1 tsp. pure vanilla extract
• 2 1/2 cups cake flour
• 1 tsp. salt
• 1 Tbsp. cider vinegar
• 1 tsp. baking soda

• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 3 sticks unsalted butter , soft but cool, cut into small pieces
• 1 tsp. pure vanilla extract
• 2 tsp. cinnamon
• Cinnamon imperials candies (optional)
• Red white-chocolate hearts (optional)

Directions
To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired

By Kevin Armento for HowAboutWe  

Single on Valentine's Day...'nuff said? There are all kinds of guides out there about how to take your mind off it, or ice cream away the dread, or scrounge up a last-minute date at all costs.

But you know what's better than trying to suppress any and every reminder that you're single? Doing things you might actually enjoy! Here are five to consider: 

1. Sublimate!
Look, you're feeling that urge more than ever to be coupled, to lay in bed with someone, maybe even to get knocked up - so take those natural impulses and exorcise them elsewhere, in a productive way. That "treat yourself to a night in" advice doesn't work unless you actually accomplish something. Paint a room you've been putting off, clean out the attic, finish the novel that's been on your nightstand for three months. The cathartic chemical charge you'll get from crossing something off a list will be so much better than just wallowing.

2. Ladle out a dinner for people who aren't even thinking about V-Day.
I know it's easy to just skip right past this one, but if you really want to put your troubles in perspective and feel grateful on V-Day for what you do have, go down to a soup kitchen and hang with some homeless folks. They aren't complaining about how they haven't found Mr. or Ms. Right yet. And as you're dishing out a warm February meal for them, ask to hear some good Valentines Day stories - guarantee it'll make your night. 

3. Platonic friend adventure.
I'm very intentionally not saying "date" here, because I've seen too many people get depressed by a platonic date on V-Day. Pick a fellow single friend and go do something you've never done before, or something you've both been meaning to do (train to Coney Island? Zipcar to the birthplace of your favorite author?). And try to make it as anti-Valentine's as possible, which means no dinner in a fancy restaurant and no candles.

4. Sort-of seeing someone?
Do a low-key V-day. Just because you've only been on two dates doesn't mean you can't take part in some Valentine-ish festivities. Be the one who's up-front and say "Hey, I know we've only been on two dates, and I'm not asking you to be my Valentine. But want to go to a wine bar or something anyway?" It doesn't have to be a high-stakes night. I'm sorry, but Serious Couples do not have a monopoly on the official romance holiday. 

5. Do the anti-V-Day.
For the less monogamous among us, consider a playful twist on the usual chocolate and dress-up. Arrange a rendezvous with a booty call of choice, and celebrate the night of romance in your own special way. Again, this is not just a night for couples!

What do you think is the best way to spend Valentine's day when you're flying solo? 

By Nikki Metzgar for HowAboutWe 

Just like mom always gets upset on Christmas Day because she's anxious about cooking a feast for 10, Valentine's Day can be a pressure cooker for couples -- especially when expectations are not managed. He's feeling crushed by the burden of having to plan the most romantic date ever; she secretly doesn't like surprises. Here are four strategies for making sure everyone is happy, feeling loved and in the mood. 

1. Plan the date together. Anticipating something fun is often the best part, so if you're both part of the planning process then you can look forward to the date equally. No one will feel single-handedly responsible for making things happen, there will be no unpleasant surprises and you can be completely honest about preferring Chinese takeout and some time in the hot tub over making reservations and dressing up for a fancy dinner. Or if the fancy dinner is your thing, you can get excited looking at online menus together for some added bonding time.

2. Double date. Whether you're going to the trendiest new restaurant or just making spaghetti at home, including friends increases the celebration factor. Opening a bottle of wine with old friends downgrades the event from "a big deal" to just a fun night. Make sure you're on the same page with your date before inviting extras though -- your boyfriend might really be looking forward to some alone time but not saying so. 

3. Set a low price ceiling on gifts. Even if you're being totally honest about not wanting to exchange gifts for Valentine's Day, doubt can start to sneak in about whether your partner is being completely honest. If you start to suspect that your cutie does want a gift -- or is getting you one and you want to reciprocate -- just declare a gift exchange and get it over with. Turn it into a game by setting a $5 or $10 limit and see who can find the weirdest or tastiest or biggest gift at the store. Or decide that you're going to find something you can do together -- buy a magazine and do the quizzes together, pick a board game or badminton set or buy a gift certificate to a favorite coffeeshop.

4. Stay in the comfort zone. Okay, so your date definitely wants a nice dinner and some out-of-the-ordinary romance. There are still ways to meet high expectations without freaking out, which is the number one way to ruin a nice date. If you can't read a French menu without panicking, don't go near it. Even though ice skating at the park sounds really adorable, a broken arm and your disappointed competitive side isn't. Above all, remember that if you're in a good mood, your date will be in a good mood, so don't spend more money than you're comfortable with and don't let lost reservations ruin the evening