Oasis Magazine Articles

3 Delicious Desserts for Valentine’s Day

By Oasis Staff Writer

Many take the practical approach of keeping it low-key with an enjoyable night at home for Valentine’s Day. Some would argue that there is nothing more intimate than cooking together, pouring your efforts into creating a cosy atmosphere. Of course, no romantic meal is complete without a delectable shared treat to cap it all off! So, we encourage you to park those healthy eating habits aside for the night, indulge in your sweet tooth, and try any of the following delicious recipes.

Fresh Strawberry Bars


¾ cup butter, softened

¾ cup peanut butter

1 cup packed brown sugar

½ cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

2 eggs

1 teaspoon vanilla

2 ¼ cups all-purpose flour

½ cup strawberry jam

4 cups small whole strawberries, halved or quartered


1.        Heat oven to 350F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2.        Beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3.        Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4.        Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.

Gooey Chocolate Pudding Cakes


½ cup all-purpose flour

¼ cup sugar

¾ teaspoon baking powder

¼ teaspoon salt

1/3 cup milk

1 tablespoon oil

1 teaspoon vanilla

¼ cup Nutella

1/3 cup semisweet chocolate pieces

½ cup sugar

¼ cup unsweetened cocoa powder

¾ cup boiling water


1.        Preheat oven to 350F. In a bowl combine flour, ¼ cup of sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.

2.        Divide batter evenly among six oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together ½ cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.

3.        Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.

Red Velvet Cupcakes


3 eggs

¾ cup butter

3 cups all-purpose flour

2 teaspoons unsweetened cocoa powder

2 ¼ cups sugar

1 ½ teaspoons vanilla

2 tablespoons red food coloring

1 ½ cups buttermilk

1 ½ teaspoons baking soda

1 ½ teaspoons vinegar


1.        Preheat oven to 350F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2.        Combine flour, cocoa powder, and 3/4 teaspoon salt; set aside. In large bowl, beat softened butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3.        Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4.        Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Dust with powdered sugar. 

There are 0 Comments

There are currently no comments, be the first to post one.

Post Comment

Only registered users may post comments.

Something to say? Choose one of these options to log in and comment.
Thanks to all supporters