• Chocolate Truffle Cookies 
• Chocolate Cake with Liquid Centers 
• Crabmeat Stuffed Lobster for Two 
• Be-My-Valentine Pizza 
• Artichoke Beef Steaks

Chocolate Truffle Cookies

What you need

4 (1 ounce) squares unsweetened chocolate, chopped

2 cups semisweet chocolate chips (divided in half)

6 tablespoons butter

3 eggs

1 cup white sugar

1 1/2 tsp. vanilla extract

1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder

1/4 tsp. baking powder

1/4 tsp. salt

Make It

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about two minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir in the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are set two inches apart. Yields 3 dozen.

Bake for 9-11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe courtesy of AllRecipes.com

Chocolate Cake with Liquid Centers

What you need

1/2 cup butter

4 (1 ounce) squares bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup white sugar

2 tsp. all-purpose flour

Make It

Preheat oven to 450 degrees F. Butter and flour four(4)- 4 ounce ramekins or custard cups.

In the top half of a double boiler set over simmering water, heat the butter and the chocolate until the chocolate is almost completely melted.

Beat the eggs, egg yolks and sugar together until light colored and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

Divide the batter between the flour molds and bake at 450 degrees F for 6-7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Recipe courtesy of AllRecipes.com

Crabmeat Stuffed Lobster for Two

What you need

2 large lobster halves (about 1 pound each)

1 cup crushed round butter cracker, about 15 crackers

1/2 pound jumbo lump crabmeat, picked over for shells

1/3 cup plus 2 tablespoons clarified butter

1 tablespoon chopped fresh parsley leaves

1 tsp. chopped fresh tarragon leaves

1/2 tsp. chopped fresh thyme leaves

1/2 tsp. lemon zest

2 tsp. fresh lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground white pepper

Make It

Preheat the oven to 425 degrees F. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing.

In a mixing bowl, combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper. Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity. Cover the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter.

Bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cookied, about 10-12 minutes. (The temperature on an instant-read thermometer inserted into lobster meat should register 145 degrees F.)

Recipe courtesy of Food Network

Be-My-Valentine Pizza

What you need

1 tube (13.8 ounces) refrigerated pizza crust

1/4 cup shredded Italian cheese blend

1/4 cup shredded part-skim mozzarella cheese

2 slices provolone cheese, cut in half

1/4 cup pizza sauce

18 slices pepperoni

1/4 cup chopped onion

1/4 cup sliced ripe olives

Make It

Preheat oven to 425 degrees F. Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10 inch heart shape. (Dough trimmings can be used for bread sticks so they don't go to waste!) Bake at 425 degrees for 8 minutes.

Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust - within 1/2 inch of edges.

Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.

Recipe courtesy of Taste of Home

Artichoke Beef Steaks

What you need

1 jar (6 1/2 ounces) marinated artichoke hearts

4 (8 ounce each) beef rib-eye steaks (3/4 inch thick)

1/2 tsp. salt

2 tablespoons butter

1 small onion, sliced and separated into rings

1 garlic clove, minced

1 jar (2 ounces) sliced pimientos, drained

Make It

Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.

In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side of until the meat reaches desired doneness. Remove to a serving platter; keep warm.

In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.

Recipe courtesy of Taste of Home