I am getting ready for Valentine’s Day and today I made a Valentine’s Day Charcuterie Board. It is full of yummy dessert ideas!
The hardest thing about making a charcuterie board is figuring out how to pronounce it. Just kidding! Just in case you need to know, it is pronounced: “shar-KOOT-ter-ee”. I made an after-dinner dessert charcuterie board with lots of homemade goodies. Today you will find recipes for Pink Peppermint Swirl Marshmallows, Homemade Hot Chocolate, and Royal Icing Sugar Cookies. Yum.
Today I have also joined nineteen other bloggers who are also sharing charcuterie board ideas. Be sure to scroll all the way through this post to see all of the amazing ideas.
Putting together a Valentine’s Day Dessert Charcuterie Board is not only a lot of fun but very practical. Wooden and marble cutting boards are a wonderful way to display appetizers, desserts, salad bar items, really, just about anything.
I try to make a charcuterie board for every dinner party I host. While I have boards in many sizes, I have one board that is five feet long. It needs about one hundred items to fill it up and I cannot wait for the day I figure out how to use it affordably.
Sugar Cookies with Royal Icing
I wrote a blog post about how I decorated these sugar cookies while using Royal Icing for only the second time. The cookies weren’t hard to make and you can find the how-to instructions and a video here. I just love how these came out.
- Sugar Cookies
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tablespoons milk
- 1 TBL lemon juice
- 1/2 teaspoon pure vanilla extract
- Royal Icing
- 5 tbl warm water
- 3 TBL Meringue Powder (with vanilla)
- 4 cups Powdered sugar
Whisk together flour, salt, and baking powder in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream
butter, and sugar; add dry ingredients, and mix until incorporated. With the mixer running, add egg, milk, lemon, and vanilla; mix until incorporated.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap and refrigerate
for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or
parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut
into desired shapes, and transfer to prepared baking sheets, leaving an inch in
between. Leftover dough can be rolled and cut once more.
Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
To make Royal Icing, beat all ingredients together until icing forms peaks (about 8 minutes with a heavy-duty mixer, 10 - 12 minutes with a hand mixer). Add additional water until the desired thickness.
If you want the icing to outline and fill then use the 10-second rule. The test is done by dragging the tip of a knife across your frosting, about 1" deep. If the surface of the icing smooths over in roughly ten seconds, then it's ready for use.
What's so great about this thicker icing is you can use the same icing for the outline and for the filling in.
Hot Chocolate Mix
I made this hot chocolate mix using only three ingredients. You are going to love this recipe. In fact, it is so easy that I am going to just type it out.
Mix two cups of powdered sugar, one cup of unsweetened cocoa, and two cups of powdered milk. Once the ingredients are mixed together, store the mixture in an air-tight jar with a lid. To serve, mix one cup hot water and 1/3 cup hot chocolate and serve.
See, I told you it was easy.
Pink Swirl Peppermint Marshmallows
These Pink Swirl Peppermint Marshmallows were very easy to make, they just look fancy!
This is what the marshmallow looks like when you add it to the saran-wrapped pan.
My favorite step is to sprinkle food coloring on top of the marshmallow.
Using a wooden toothpick, swirl the coloring around in the pan.
Continue until you have reached the desired effect.
Once you refrigerate the marshmallows (for about two hours) you need to cut them. Coat your knife with powdered sugar and cut the marshmallows in rows with a very sharp knife. Be patient as this is the hard part.
The marshmallows can and will be sticky. Once the squares are cut, place them on a plate. They will dry a bit in an hour or so and be much easier to handle. Store the marshmallows in an air-tight container for up to a week.
- 1/2 cups cold water
- 3 packets of gelatin (.75 oz.)
- 2 cups sugar
- 3/4 cups light corn syrup
- 1/4 cup water
- 1/8 tsp salt
- 1 TBL peppermint extract
- pink food coloring
- powdered sugar
- Prepare a 7" x 7" baking pan by lining the bottom and edges of the pan with saran wrap. Spray with cooking spray and set aside.
- Place 1/2 cup water in the bowl of a stand-up mixer and sprinkle gelatin on top. Let sit while cooking sugar mixture.
- In a small saucepan combine sugar, light corn syrup, and 1/4 cup water. Stir until mixed well. Heat until sugar starts to boil and continue to boil for one minute. Remove from the stove.
- Add sugar mixture to gelatin and add salt. Turn on the mixer and mix for 12 - 13 minutes until sugar is barely warm and thick. Add peppermint extract and mix thoroughly.
- Put on gloves and spray with cooking spray. Transfer marshmallow mixture into prepared pan. Flatten the top with your fingers.
- Lightly drop pink food coloring in drops on top of the marshmallows. With a wooden skewer, swirl the coloring until you get the effect that is desired.
- Place plastic on top (after covering side with cooking spray).
- Place in refrigerator until set, about 90 minutes.
- When set, take marshmallow out of the pan by gently lifting plastic wrap. Cut marshmallows with a long skinny knife, dipping into powdered sugar to prevent sticking. Cut into pieces. Store in an airtight container for up to a week.
Once you refrigerate the marshmallows (for about two hours) you need to cut them. Coat your knife with powdered sugar and cut the marshmallows in rows with a very sharp knife. Be patient as this is the hard part. The marshmallows can and will be sticky. Once the squares are cut, place them on a plate. They will dry a bit in an hour or so and be much easier to handle. Store the marshmallows in an air tight container for up to a week.
I love the colored swirls on these marshmallows, instantly festive.
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Check out these twenty amazing Valentine’s Day Charcuterie Board ideas!
20 Fabulous Charcuterie Boards!
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