Favorite Valentines Desserts

 Are you ready for Valentine's Day?

My kids sure are.  I think it's mostly because their aunts are coming the next day for a visit but they do love to celebrate Valentine's Day.  It's a great reason to say "I love you" in so many ways.

We love to celebrate with a special dessert among other things and here are some of our favorites for the special day,

 Chocolate Molten Lava Cakes--can you say absolutely delicious.

 No Bake Oreo Cheesecakes--super simple and easy and the kids are bound to love them.

 Cream Puffs--oh my mouth is watering just thinking about them.

 Flourless Chocolate Cake--this bad boy is what we have chosen for the big day.

 Lemon Tarts--these beauties are fast and easy to make but they are absolutely to die for.  These are a huge favorite at our house (the kids fight over the leftovers!).

 Red Velvet Cupcakes and Red Velvet Whoopie Pies.  You can never go wrong with some red velvet.  Yummy and delicious. I hope you enjoy your special day!

Strawberry Valentine Sandwich Cookies

 Anyone thinking about Valentine's Day yet?

I know right. Christmas just got over and now another holiday!?

I actually really like Valentine's Day...now anyway.  We keep it pretty low key around our house which is why I probably enjoy it.

We always have crepes for breakfast (I know super healthy right--but hey we love them), my parents get them a little surprise goody bag, and we make them homemade valentines cards that they get at dinner with a fancy table that is decorated just for them.

I use to try and make a really fun dessert but I gave them up several years ago.  Nobody cares too much since I have been making valentines treats for at least a month before the holiday.  Like these fun cookies.  They are super, super, super easy, pink (which is perfect for Valentines) and every kid loves a sandwich cookie. It's two cookies in one and so delicious!

Strawberry Valentine Sandwich Cookie

(click here for printable version)

Cookies:
1 package of strawberry cake mix
2 eggs
3/4 cup of shortening

Frosting:
4 oz. cream cheese
3 tbsp butter, softened
1 tsp vanilla
2-3 cups powdered sugar

1. Preheat oven to 350°F. Mix cake mix, eggs, and shortening (and yes it needs to be shortening, butter and margerine, don't work well at all) together. The dough will be stiff, but mix until the ingredients are completely incorporated.

2. Roll into balls of equal size (a small scoop works great for this), place on greased cookie sheet (or use your silpat liner), and bake for 8 minutes. Immediately transfer to a cooling rack and let cool completely.

3. To make the frosting, combine cream cheese and butter and whip with hand mixer until light and fluffy, about 1-2 minutes. Mix in vanilla.  Slowly add in powdered sugar, one cup at a time, until it reaches your desired consistency and is smooth and creamy.

4. To assemble, put a dollop of frosting on the bottom of one cookie and top with another one that is the same size. Repeat with remaining cookies. Makes about 12-15 sandwich cookies.  Enjoy!

Source: 30 Handmade Days

Red Velvet Whoopie Pies

 Red velvet seems to be all the rage lately.  Seriously....I didn't know you could have so many different red velvet recipes.

Growing up I had only ever heard of red velvet cake and really then we rarely had it.

Now you can find red velvet cookies, brownies, cheesecake, popcorn, cupcakes, pancakes, crepes (that's what we are having for breakfast tomorrow--can't wait!!), truffles, fudge, and pie, just to name a few.  Do a quick search on pinterest and you will be amazed.  I surely was!

I figured because everyone else was doing it I should jump on the badwagon too.  These cookies were absolutely delightful!  I thought I had died and gone to heaven.  Totally not joking.  The kids thought they were fabulous too.  They were seriously so good that I had to get them out of the house as quick as possible (sorry Lori! :) or otherwise the entire batch would of been in my stomach.  They are amazing and you should make some for Valentines Day--or just because.

Red Velvet Whoopie Pies

(click here for printable version)


Cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/2 cup buttermilk, at room temperature
1 oz. red food coloring

Frosting:
8 oz. cream cheese (do not soften)
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners' sugar, sifted

1.  Preheat the oven to 375˚ F.  Place parchment or silpat liners (these are so wonderful) on cookie sheets.  You can also spray with non-stick cooking spray but the parchment and liners will work a little better.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend/fold in the food coloring.

3.  Drop batter by tablespoons onto your prepared cookies sheets.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before moving on.

4.  To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes (the frosting will set up better if you do not soften your cream cheese, promise!).  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

5.  Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.  Flip one cookie of each pair over so that the flat side is facing up.  Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  Eat immediately or store in an airtight container. Enjoy!

Source: Annie's Eats

Carmelitas

Hey y'all! It's the mom and sister of the Farm Girl again! We're here to share a recipe with you, we're really excited about this one. [:

Now with the Super Bowl over and Valentine's Day just around the corner you're probably looking for something to make your pants a little more...(for lack of a better word) "happy" with you, right? I know I'm in big need of one of those kinda recipes! Well folks, I'm real sorry but I can't do that for you. I just can't! It wouldn't be morally correct for me to hold out on this recipe. Plus with a batch of these your husband/boyfriend/kids/friends will love you forever! In my personal opinion: a Valentine's day shouldn't pass without a batch of these. Whether you're single or not! This year my man will be 490 miles away and I think I'll just whip up some of these and eat the whole pan with a carton of milk while watching Pride and Prejudice. Sounds lovely doesn't it? I say so.

I found this recipe for Carmelitas on Pinterest and made them the next chance I got. They are so simple, with hardly any hands on time. The hardest part of this recipe is waiting for them to cool! They are really scrumptious warm out of the oven but even better when they've set up. They're worth the wait. Pinky Promise!

Now what are you waiting for?? Go make a pan of em right now! And please try to keep your pants from sending us hate mail. I got enough on my hands from my own!

Carmelitas
(click here for printable version)

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**To make a 9x13" version, simply double the amounts.

Source: Lulu the Baker

Chocolate Heart Macaroons

 Does anybody else get excited about Valentine's Day?

I surely do.  I love a good excuse to make all things pink and red and make up lovey/mushy things for the hubs and my kids (especially the boys because they think it's "gross!").

I also love all the red velvet (soon to come I promise) and hearts that I see around.  I have such a hard time resisting them especially mints.  I picked up these bad boys at the store and thought I totally have to use those and what better way than in a cookie.

Now coconut is a sensitive subject.  At least at our house.  The kids won't touch it if it has coconut (and unbeknownst to them sometimes I add it to things just so they won't want any--I know, mean mom!).

But the hubs and I love coconut so anytime I can make a dessert with coconut I jump at the chance.  I made these for an adult party we went to (one of those tame adult parties not the "other" ones--just in case you were wondering!)

They were a hit and were gone almost immediately.  I loved them but then again I love coconut, chocolate and mint.  So if that is you, this is the perfect recipe for you.  Absolutely delicious!!

Chocolate Heart Macaroons

(click here for printable version)

1 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/3 cup butter, softened
4 ounces cream cheese, softened
1 large egg yolk
1 tbsp vanilla
4 cups sweetened flaked coconut
25-30 York Peppermint Patties (Nestle hearts work great too)

1.  Preheat oven to 350°F.  In medium bowl combine flour, baking powder, and salt.  Set aside.

2.  In another medium bowl beat sugar and butter until creamy.  Add egg yolk and vanilla; beat well.  Add flour mixture and beat until well combined.  Stir in coconut.  Cover and refrigerate for 30 minutes or until firm enough to handle.

3.  Shape dough into 1 1/2 inch balls and place on un-greased baking sheet.  Bake 12-15 minutes or until lightly browned.  Remove from oven and immediately press 1 heart on top of each macaroon.  Cool one minute and then remove to wire racks to cool completely.  Enjoy!

Source: adapted slightly from Nestle

Guest Blogger: Emily & Molten Lava Cakes

I am so excited to introduce you to my guest blogger today.  Hope you like it and don't forget to show her some love!

Hey there! I'm super excited to be guest posting here at The Farm Girl but there are 2 things you should know first:
 1. This is my first guest post..ever and
 2. I don't exactly know what I'm doing. I guess I should introduce myself.
So ya'll may know me as the girl holding the apples, in a dress and boots at the top of the page, yep that's me. My name is Emily, I'm a freshman minoring in Culinary Arts at BYU-Idaho and am the little sister to the Farm Girl. I was a bit of an odd ball growing up because when other kids were outside making mud pies, I was inside helping my mom make apple pies. In our small, outdated kitchen I learned to love to cook...and eat. [: Now at 19, I'm minoring in Culinary Arts and taking my culinary skills to a whole new level. I've learned how to de-bone a chicken, julienne a carrot and make a white, blond, and brown roux to name a few things.
One really important thing I've learned is that all the skill in the world can't replace a love of cooking and that's why we're all here, scouring recipe books, magazines and blogs for recipes and tips because we love to cook. At least that's why I do. [:

When my sister asked me if I would guest post on her blog while she's off sunbathing on a cruise ship in Mexico (jealous), my mind was instantly set whirling. I thought it would be lovely to share something I learned in class but those recipes are a tad bit extravagant for my limited budget and then cooking for just two (I room with my older sister, party right?) is hard enough as it is. So my search for something affordable, something that doesn't feed an army and something delicious started. I knew these Molten Chocolate Cakes were prefect when I saw them. They'd be the perfect dessert for you and your sweetie on Valentines (sorry it's late but who says you can't have Valentine's day every day??). They are so, so, super easy to make and take literally minutes to whip up. I hope this recipe will bring smiles and good smells to your kitchen or possibly fighting over the last bits of chocolate crumbs like went on in mine. [:

Molten Chocolate Cake

4 Tbsp unsalted butter, plus more for ramekins
1 Tbsp flour, plus more for ramekins
1/3 cup bittersweet chocolate chips
1 large egg plus 1 large egg yolk
2 Tbsp granulated sugar

1. Heat oven at 450 F. Butter two 6-oz ramekins and dust inside with flour
2. Place the butter and chocolate in a glass bowl and microwave in high for 20 second intervals, stirring after each, until melted and smooth.
3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.

4. Divide the batter between the prepared ramekins. Bake until edges are set and center jiggles slightly, about 8-10 minutes. Let stand for 15 seconds. Run a knife around the edge, then invert each cake onto a plate. Dust with confectioners sugar and serve with fresh mint, berries, ice cream, whatever you want really. Eat as soon as possible! [:

*Make ahead tip: you can refrigerate the batter in the ramekins for up to one day. Before baking though, bring to room temperature.

However you serve it, be prepared for a whole lot of this!
Lots of love to all!
-Emily from The Ramblings of a Happy Girl.

Valentine's Party

Did your high school choir come around and give out those singing cheesy valentines? Or on Valentine's Day in every class period there was at least 3 girls that got called to the office because "someone" had sent them roses or balloons or both.

My high school was like that, every year!  As a teenager I always hated this time of year.  My parents would always make it special for us--crepes for breakfast, a special treat and a valentine--but as a teenager that just doesn't cut it.  

I wanted all those things from a cute boy, a secret admirer, or frankly anyone!  I wanted roses and balloons to show up for me at the office so I could show-off walk around with them and have everyone see what I had gotten.  Sadly to say that never happened for me (and if I  have to admit a lot of other girls at school too, but hey, this is my blog!)

But..man I am sounding pretty pathetic!  I promise I do have a point though.  Now that I am married to a wonderful man that is romantic and has brought me flowers many times, I want to make sure that my daughters don't hate this time of year.  Which is why I decided to have a party for them and their school friends.

At our school, we don't have Valentines Parties so we decided to have one at our house.  My girls were so excited!  We made fun invitations:

Dressed everything up super fancy and gorgeous:

And had some super yummy food:

 Heart -shaped Rice Krispies

 Valentine Oreo Pops

 Delicious Cupcakes--recipe coming soon

 Smoothies

Homemade Marshmallows

and lots of candy--pink and red kisses, animal cookies, heart shaped mints, and conversation hearts.

We had so much fun playing games, exchanging Valentines, and eating!  Here is the crowd showing off their super silly faces:

I hope you have a wonderful Valentines and that you make something yummy!

And maybe you will get some roses or balloons from a cute boy or secret admirer :)

Sharing this with: Blue Cricket Design, Turning the Clock Back, Paisley Passions, Fireflies and Jellybeans, Everyday Tastes, The Treasurista, Simply Sweet Home, Frou Frou Decor, Fingerprints on the Fridge.

Homemade Marshmallows

Wow!

Now I am not a marshmallow lover.  The only good I saw in marshmallows was putting them on s'mores or in Rice Krispie treats.  I mean, don't get me wrong, I would still buy them occasionally because my kids loved them but then I tried these lovely little ladies.  I have had a complete change of heart!!

This is what marshmallows are suppose to be.  They are gooey, yummy, decadent pieces of heaven.  These you could sit and eat a whole bag of.  After trying these I don't think I will ever go back to the store-bought kind.  There is really no comparison.

Not to mention that you could make these in many varieties.  I made the chocolate kind--I mean what other kind would this addicted to chocolate person make!  They were fabulous but you could also make:

Vanilla
Peppermint
Lemon
Almond
Any kind of flavoring at the store or any color that suited your fancy

The possibilities are great and I can't wait to try some others out.

This would be awesome with your s'mores and we put some in our hot chocolate one morning and there were no words to describe the amazingness of that marshmallow.  I don't usually put marshmallows in my hot chocolate but this was delicious.  I'm serious, I am sitting here right now almost drooling on myself trying to describe what it was like to drink that hot chocolate with that homemade marshmallow in it.  Sounds pretty silly but I am just completely stunned on how good they were!

A note:  a candy thermometer is essential for this project.  They are quite cheap and can be found at most stores.  Also this is the recipe for the vanilla marshmallows.  If you want to make them into the chocolate like I did, add 3-4 T. cocoa right at the end of whipping them in your mixer and add 2 T. to your corn starch/powdered sugar mixture.  Don't worry this will make sense later.

3 packets unflavored gelatin
1 c. ice water, divided
1 1/2 c. sugar
1 c. light corn syrup
1/4 t. kosher salt
1 t. vanilla extract
1/4 c. corn starch
1/4 c. powdered sugar

9 x 13" pan
non stick spray

1.  Place the contents of the gelatin packets into the bowl of a stand mixer. (You will want a stand mixer, a hand mixer is not strong or tough enough to do this job). Add 1/2 c. of the ice water.  Stir gently to combine and set that bowl aside.

2.  In a small saucepan combine: remaining 1/2 c. water, corn syrup, sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan.  The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees F. It may take 20 minutes or so (mine took about 25 minutes), so just stir the mixture every once and a while and keep an eye on the temp.

3.  After the mixture reaches 245 degrees, remove from heat.  While your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin.  Do so very carefully so that you don't burn yourself or someone else.  If needed, ladle in something with a pour spout and then into your mixing bowl.  After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla in the last few minutes of beating (and cocoa if you are making chocolate).

4.  Immediately put your sticky pan and utensils from the sugar mixture into very hot, soapy water. The quicker you get it soaking the quicker the goo will come off!  This important if you want a nice clean-up.

5.  While your sugar goo is magically transforming into soft, fluffy marshmallows, prepare your pan. Combine the cornstarch and powdered sugar (and cocoa if you are doing chocolate) in a small bowl. Spray a 9 x 13" pan with non stick spray and coat the bottom and sides with the cornstarch mixture. Tap excess out and save it.

6.  When your marshmallows are done, the mixture should be thick and white (mine is brown because of the cocoa), like this:

7.  It's kind of like jarred marshmallow cream at this point. Grab a spatula that you have sprayed with non-stick cooking spray and scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and will be difficult to get out.  Don't worry about getting every last gooey drop because you won't! Just pull out what you can and then immediately put that dirty dish in the sink with hot soapy water.  Once the marshmallow mixture is all in the pan you'll need to spread it out.  Spray the back of a large spoon with non-stick spray and spread it that way. It will be kind of lumpy, but just keep spraying and patting and get it as smooth as you can.  It should look like this:

8.  Let the pan sit at room temp for about an hour and then sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight. The recipes says that you could cut the marshmallows after 4-5 hours, but I let mine sit overnight and it worked great.

9.  When they're ready to cut, pull the marshmallowy sheet out of the pan or dump it out onto a silicone mat. It should come right out. The bottom side will be much nicer looking than the top side! Now it's time for cutting them.  I used a heart for Valentines Day but you would just use a pizza cutter and cut them into squarish pieces. (We used the extra pieces for hot cocoa, yummy!)

10.  Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together.  Put in a storage container.  They should be good for a couple of weeks if stored in an air-tight container.

11.  When I was ready to serve these, I stuck them on sucker sticks and then drizzled melted chocolate over the top.  They were a huge hit.  Enjoy!!

Source: Best Bites


Sharing this with: A Southern Fairy Tale, Sumo's Sweet Stuff, Skip to My Lou, CRAFT, Red Ted Art.

Red Velvet Cupcakes with Cream Cheese Frosting

I can't believe it's February already.  I thought I better start thinking about Valentine's Day, I mean it's only 12 days away--crazy!!  

My husband and I are going on that cruise (are sick of hearing about it yet--it's our first one so I am kinda excited) so that's our present to each other, but we always like to do something special for the kiddos.  Plus everything for dinner that day will be red, kinda silly but the kids love it.  This year, this is going to be our dessert.

This is an amazing cupcake and absolutely perfect for Valentines (and all year round if you want).  Red Velvet just says smooth and decadent to me.  Not to mention, have you ever tried to describe what the flavor is exactly in red velvet.  I've been sitting here for 15 minutes trying to describe it and I can't.  You just have to taste one.  So go on and do it, make some tonight or for Valentines Day.  Your special ones will love it!

Red Velvet Cupcakes with Cream Cheese Frosting

(click here for printable version)

Cake:

2½ cup flour

1½ cup sugar

1 tsp baking soda

1 tbsp cocoa powder

1 tsp salt

2 large eggs

1½ cup vegetable oil

1 cup buttermilk

2 tbsp (1 oz.) liquid red food coloring

1 tsp vanilla extract

1 tsp distilled white vinegar

Frosting:

8 oz. cream cheese, softened

5 tbsp butter, at room temperature

2 tsp vanilla extract

2½ cup confectioners’ sugar

1.  Preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

2.  Divide the batter evenly between the prepared liners ( a scoop works great for this).  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

3.  To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. 

*If you like a lot of frosting on your cupcakes, you may want to increase the quantities by 50%.  That is what I typically do for a batch of 24 cupcakes.  I usually end up with some left over, but I would rather have too much frosting than not enough.

Source:  Annies Eats


Sharing this with: Blue Cricket Design, Red Ted Art, Paisley Passions, Fireflies and Jellybeans, It's a Keeper, What's Cooking Wednesday.

Valentine's Rice Krispies

Need some last minute ideas for Valentine's Day?  I made these these really quick with a friend and they were so cute.  You could do so many things, be creative and enjoy.

1/2 c. butter

16 oz marshmellows

8 c. rice krispies

Melting chocolates (we used Wilton's pink, chocolate and white with sprinkles)

Candies

* Melt butter over medium heat, add marshmellows and stir constantly until melted.  Put rice krispies in large bowl.  Add melted marshmellows.  Stir until well mixed.  Lay out wax paper and spray with non-stick cooking spray.  Spread rice krispies mixture on wax paper until about 1/2 inch thick.  Use a rolling pin to get them flat and smooth.  Let sit until cooled.  Using heart cookie cutters cut out your hearts.  

* Melt your chocolates in seperate bowls, one in minute at a time, stirring between each minute, until melted.  Decorate your rice krispie's hearts however you want.  These are what we did.

 

Decadent Brownies

 

 I am not a huge fan of homemade brownies.  Every time I try a recipe, I really don't like it and I always go back to the box, which I think are pretty good by the way, until I found this one.  I absolutely love it!!!  How could you go wrong with so much butter and chocolate!  This time I spiced it up a little for Valentines, but they are great plain also.

1 pound butter (4 sticks)

1 pound + 12 oz. semi-sweet chocolate chips, divided

6 oz. unsweetened chocolate

6 large eggs

2 T. vanilla

2 1/4 c. sugar

1 1/4 c. flour, divided

1 T. baking powder

1 t. kosher salt

* Preheat oven to 350 degrees.  Grease and flour 2 9x13 pans (flour works great but I like to use cocoa so there is no flour residue on the bottom of the brownies).  In double boiler (or glass bowl on top of pan with water) melt butter, 1 pound of chocolate chips and unsweetened chocolate, until smooth.  Stir mixture often.  When completely melted, cool slightly.

*  In large bowl, whisk eggs, sugar and vanilla together.  Stir in cooled chocolate mixture and allow to cool to room temperature.  Stir in 1 c. of the flour, baking powder and salt.  Toss remaining chocolate chips with 1/4 c. flour and add to chocolate mixture, stirring well.  Divide in half and pour in your pans.

* Bake for 20 minutes, remove from oven and drop 2-3 times on your counter (this step is important, but don't do it hard enough that your pan breaks, but enough to make the brownies "fall").  Put back in oven and cook 10-15 minutes longer or until done.  Cool and serve.

Note:  If you want to decorate them, it is better to have them completely cooled.  I covered mine and put them in the garage over night.  They were very easy to work with that way.  Here are some ideas for decorating:

(a heart cut out of the middle and then attached with some frosting)

  

(powdered sugar heart above and a dab of frosting with pink and red sprinkles below)