SO IN LOVE WITH SWEETS
From my kitchen to yours, I’ll be honest…Valentine’s Day looks a little different for me these days. I’m divorced, perfectly content, and frankly over the whole dating circus. But you know what I’m not over? Dessert. Give me a quiet evening, a good playlist, and something decadent chilling in the fridge, and that feels like real romance to me. These sweet treats aren’t about impressing anyone unless that someone is me or whoever’s lucky enough to be on the receiving end of my culinary mood swings. So whether you’re single, healing, thriving, or simply choosing peace over questionable dates, I hope these desserts remind you that joy can be homemade, beautifully simple, and entirely yours.
Rose & Lychee Sorbet
Light, fragrant, and impossibly elegant—perfect as a palate cleanser or a dreamy standalone dessert
Ingredients
2 cups canned lychees (fruit + juice)
¼ cup sugar
1 tbsp lemon juice
1–2 tsp rose water (to taste)
Fresh raspberries or rose petals for garnish
Instructions
•Add lychees, juice, sugar, and lemon juice to a blender. Purée until smooth.
• Stir in rose water a little at a time until the flavor blooms but doesn’t overpower.
•Chill the mixture for 1 hour.
•Pour into an ice cream maker and churn until thick and slushy.
•No machine? Freeze in a shallow pan and stir every 30 minutes until sorbet forms.
•Scoop into chilled coupe glasses and garnish with raspberries or petals.
Rosé-Soaked Strawberry Shortcake Stacks
A coastal, modern twist on the classic shortcake—light, blush-pink, and effortlessly romantic.
Ingredients
Strawberries
2 cups sliced strawberries
½ cup rosé wine
2 tbsp sugar
Shortcakes
2 cups all-purpose flour
¼ cup sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream
Mascarpone Cream
1 cup heavy cream
½ cup mascarpone
2 tbsp powdered sugar
1 tsp vanilla
Instructions
Combine strawberries, rosé, and sugar. Stir and refrigerate 30 minutes.
Preheat oven to 400°F.
For the shortcakes, whisk flour, sugar, baking powder, and salt. Cut in the butter
until crumbly. Add cream and mix until the dough comes together.
Pat into a 1-inch slab and cut into circles. Bake 12–14 minutes or until golden.
For the cream, whip heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form.
Assemble: split shortcakes, spoon in rosé strawberries, and top with mascarpone cream.
Heart Shaped Berry Pies
Simple, romantic, and photogenic. Perfect for Valentine’s Day or any sweet celebration.
Ingredients
Pie Dough
2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cubed
½ cup ice water
Berry Filling
1 cup blueberries
1 cup raspberries
¼ cup sugar (adjust to taste)
1 tsp lemon juice
1 tsp cornstarch
For Assembly
1 egg, beaten (for egg wash)
Optional: powdered sugar for dusting
Instructions
Make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Prepare the filling: In a small saucepan over medium heat, combine berries, sugar, and lemon juice. Stir until the berries begin to release their juices. Mix cornstarch with a little water and stir into the berries. Cook until thickened, about 2–3 minutes. Remove from heat and let cool.
Assemble the pies: Preheat oven to 375°F. Roll out one disc of dough on a lightly floured surface to ⅛-inch thickness. Use a heart-shaped cookie cutter to cut out shapes. Place a small spoonful of berry filling in the center of half the hearts, leaving a border around the edges. Top with remaining hearts and press edges to seal. Use a fork to crimp edges and cut a small slit on top for steam.
Bake: Place pies on a parchment-lined baking sheet. Brush tops with beaten egg. Bake 20–25 minutes or until golden brown.
