Red Velvet Marble Waffles (A Cozy Valentine’s Day Breakfast)

 

These red velvet marble waffles are fluffy, festive, and perfect for a cozy Valentine’s Day breakfast. Easy to make and beautiful to serve with whipped cream and chocolate.

Red Velvet Marble Waffles (A Cozy Valentine’s Day Breakfast)

Red Velvet Marble Waffles are a cozy and festive way to start Valentine’s Day at home. This recipe brings together two classic waffle batters—one rich and chocolatey, the other lightly sweet and vanilla-forward—swirled together for a beautiful marbled effect that feels special without being complicated.

These waffles cook up with a lightly crisp exterior and a fluffy, tender center, making them perfect for slow mornings or a relaxed weekend brunch. The hint of cocoa gives them that signature red velvet flavor, while the Greek yogurt keeps the texture soft and balanced. Finished with whipped cream, chocolate syrup, or a simple drizzle of maple syrup, they’re indulgent without feeling over the top.

Whether you’re making breakfast for someone you love or just treating yourself, these Red Velvet Marble Waffles are easy to prepare, fun to serve, and perfect for turning an ordinary morning into something a little more memorable.

Ingredients

• 2 large eggs
• 1½ cups milk
• ½ cup plain Greek yogurt
• 2 cups all-purpose flour
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 4 Tablespoons granulated sugar
• 4 tablespoons butter, melted and slightly cooled
• 3 teaspoons unsweetened cocoa powder
• 2 teaspoons red food coloring
• 2 teaspoons vanilla bean paste

For Serving (Optional):
Whipped cream, chocolate syrup, chocolate chips, maple syrup, butter, or powdered sugar

How to Make Red Velvet Marble Waffles

1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
2. In a medium mixing bowl, whisk together the eggs, milk, and Greek yogurt until smooth.
3. Add the flour, baking powder, salt, sugar, and melted butter. Stir just until combined and most of the lumps are gone. Do not overmix.
4. Divide the batter evenly between two bowls.
5. To one bowl, add the cocoa powder and red food coloring, mixing until fully incorporated.
6. To the second bowl, stir in the vanilla bean paste.
7. Spray the waffle iron with nonstick cooking spray. Pour ¼ cup of the red velvet batter onto the waffle iron in a zigzag pattern, followed by ¼ cup of the vanilla batter on top. Use a toothpick or skewer to gently swirl the batters together.
8. Close the waffle iron and cook according to your waffle maker’s instructions until golden and cooked through.
9. Transfer waffles to a sheet pan and keep warm in a 200°F oven while repeating with the remaining batter.
10. Serve warm with whipped cream, chocolate syrup, chocolate chips, or classic butter and maple syrup.

Substitutions and Variations

1. Chocolate Chip Red Velvet Waffles
Sprinkle mini chocolate chips over the batter once it’s poured onto the waffle iron for extra richness.

2. Strawberry Valentine Waffles
Skip the cocoa powder and swirl a spoonful of strawberry preserves into the batter for a fruity Valentine twist.

Kitchen Tips and Notes

• Let the melted butter cool slightly before adding it to the batter to avoid scrambling the eggs.

• Avoid over-swirling the batter—just a few gentle passes create the prettiest marble effect.

• For crispier waffles, allow them to cook a little longer before removing.

• Leftover waffles can be frozen and reheated in a toaster for an easy weekday breakfast.

Set the Mood

Make your Valentine's Day breakfast or brunch an experience to remember.  See some of my favorite tips below for setting the mood for a romantic breakfast.

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Before You Start

• Have your 2 batters, a wooden skewer, and two 1/4 cup measuring cups handy so the cooking and swirling in the waffle iron goes smoothly.

• Preheat the oven to 200°F if you plan to keep waffles warm while cooking in batches.

• Set out toppings before serving so breakfast feels relaxed and effortless.

 

 

 

 

 

Raspberry Cheesecake Brownies (Easy Valentine’s Day Dessert)

Rich, fudgy raspberry cheesecake brownies made easy! Perfect small-batch Valentine’s Day dessert for sharing or gifting. 

Raspberry Cheesecake Brownies (Easy Valentine’s Day Dessert)

Valentine’s Day is the perfect excuse to indulge in something rich, chocolatey, and a little bit decadent — without spending hours in the kitchen. These Raspberry Cheesecake Brownies are exactly that: fudgy, chocolatey brownies swirled with creamy cheesecake and ribbons of tart raspberry puree.  Made with a brownie mix, these cheesecake brownies are quick, foolproof, and a beautiful way to celebrate Valentine’s Day in style.

They’re easy enough for a weekday treat, but elegant enough to serve for a romantic night in or to gift to someone special. Best of all, this is a small-batch recipe, perfect for sharing between two — or keeping all to yourself!

Whether you’re planning a cozy Valentine’s brunch, an indulgent dessert after date night, or simply a sweet way to celebrate the season, these brownies deliver on flavor, texture, and that little touch of homemade elegance every chocolate lover dreams about.

Enjoy!

Ingredients

You’ll need just a handful of simple ingredients to create these bakery-style brownies.

For the Brownie Layer

• 1 standard brownie mix
• Ingredients listed on the brownie mix package (typically eggs, oil, and water)

For the Cheesecake Swirl

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract

For the Raspberry Swirl

• 6 ounces fresh or frozen raspberries
• 1 tablespoon sugar (optional, to taste)
• 1–2 teaspoons cornstarch

How to Make Raspberry Cheesecake Brownies

These brownies look impressive, but the steps are simple and beginner-friendly.

1. Prepare the brownie batter according to the package directions and set aside a small portion for swirling.

2. Beat the softened cream cheese until smooth, then mix in the sugar, egg, and vanilla until creamy.

3. Puree the raspberries and stir in the sugar and cornstarch.

4. Spread the brownie batter into the prepared pan, top with the cheesecake mixture, and drizzle with the raspberry puree.

5. Add small dollops of reserved brownie batter and cheesecake, then gently swirl everything together.

6. Bake until set, tenting with foil toward the end to prevent over-browning.

7. Cool completely, then chill before slicing for clean, beautiful edges.

Substitutions and Variations

Basic Ingredient Substitutions

• Cream Cheese: Use full-fat cream cheese for the best texture, but reduced-fat cream cheese will work in a pinch. Avoid whipped cream cheese, as it won’t set properly.

• Raspberries: Fresh or frozen raspberries both work well. If using frozen, thaw first and drain off excess liquid before pureeing.

• Granulated Sugar: White sugar works best for a clean flavor, but superfine sugar can be used if that’s what you have on hand.

• Brownie Mix: Any standard 8×8-size brownie mix will work — fudge-style or classic both bake up beautifully. Avoid “family size” mixes for this recipe.

Variations

• Chocolate Raspberry Cheesecake Brownies - Stir chocolate chunks or chocolate chips into the brownie batter before baking for an extra indulgent bite.

• Strawberry Cheesecake Brownies - Swap the raspberries for strawberries and follow the same puree method for a sweeter, softer fruit swirl.

Kitchen Tips and Notes

• These brownies slice best fully chilled, so don’t skip the refrigeration time.

• Use a sharp knife wiped clean between cuts for neat, bakery-style squares.

• Avoid over-swirling — a few gentle passes create the prettiest marbled effect.

• If your brownie mix is very fudgy, slightly underbaking helps keep the final texture rich and soft.

Why These Work for Valentine’s Day

These raspberry cheesecake brownies strike the perfect balance between romantic and approachable. They’re rich but not heavy, elegant without being fussy, and just the right size for sharing. Whether you’re baking for someone you love or savoring a square with your favorite cup of coffee, they feel like a small but meaningful indulgence.

If you’re planning a full Valentine’s Day menu, these brownies pair beautifully with a cozy dinner like my Wine-Braised Short Ribs, or a special breakfast such as Raspberry Chocolate Chip Muffins. Both are perfect for celebrating at home without the crowds.

More Valentine’s Day Favorites

• Wine-Braised Short Ribs – A cozy, romantic dinner for two

• Raspberry White Chocolate Dream Scones – Perfect for Valentine’s brunch

• Be My Valentine Dessert – An elegant, easy dessert

• Valentine's Day Cornmeal Cookies - Soft, bakery-style cookies for sharing

Before You Start

Before you begin, take a few minutes to set yourself up for success. These brownies come together easily, but having everything ready makes the process smooth and stress-free.

• Let the cream cheese fully soften at room temperature so the cheesecake swirl blends smoothly.

• Line your 8×8 pan with parchment paper, leaving a bit of overhang for easy removal.

• Decide if you want to strain the raspberry puree for a seedless swirl (optional but great for clean slices).

• Preheat the oven according to your brownie mix instructions so it’s ready when you are.

 

 

 

Raspberry-White Chocolate Dream Scones

Sweeten Your Valentine's Day with Raspberry-White Chocolate Dream Scones 

Raspberry-White Chocolate Dream Scones

With Valentine’s Day just around the corner this Friday, there’s no better way to celebrate than with a batch of Raspberry-White Chocolate Dream Scones. These heart-shaped treats are the perfect way to show love—whether you’re surprising your partner with breakfast in bed, treating your kids to a sweet start to the day, or bringing a special homemade gift to a friend. The combination of vibrant raspberries and creamy white chocolate creates a romantic flavor pairing, while the buttery, flaky texture makes them simply irresistible.

Baking these scones is a heartfelt way to say "I love you." The dough comes together quickly with simple ingredients, and cutting them into adorable heart shapes makes them extra festive. The raspberries create naturally beautiful pink and red hues, making them the perfect Valentine’s treat without any artificial coloring. Whether you serve them warm with a drizzle of white chocolate, a dusting of powdered sugar, or simply as they are, they’re guaranteed to bring a smile to anyone’s face.

One of the best things about this recipe is how effortlessly it comes together with a handful of pantry staples. The key is working with cold butter, which creates that irresistible flaky texture, and handling the dough as little as possible to keep the scones light and tender.

These scones aren’t just for breakfast—pair them with a cup of tea for a cozy Valentine’s afternoon, or wrap them up in a cute box as a homemade edible gift. This Valentine’s Day, skip the store-bought chocolates and bake up something truly special, straight from the heart! ❤️

Enjoy!

What Ingredients do I need?

Refrigerated:

• Butter
• Egg
• Milk

Produce:

• Fresh raspberries

Baking & Pantry Staples:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• White chocolate chips

Substitutions and Variations

Substitutions:

• Butter → Unsalted Margarine or Coconut Oil (solid form) – Keeps the flaky texture, but butter gives the best flavor.

• Milk → Half-and-Half, Heavy Cream, or a Non-Dairy Alternative (like Almond or Oat Milk) – Stick with a creamy option for the best results.

• White Chocolate Chips → Chopped White Chocolate Bar or Yogurt Chips – Keeps the sweet and creamy element.

• All-Purpose Flour → Pastry Flour or a 50/50 mix of All-Purpose and Whole Wheat Flour – For a slightly lighter texture.

• Fresh Raspberries → Frozen Raspberries (Used Straight from the Freezer) – Prevents them from breaking apart too much in the dough.

Variations

• Dark Chocolate Raspberry Scones – Swap the white chocolate chips for dark chocolate chips or chunks for a richer, slightly less sweet flavor.

• Lemon Raspberry Scones – Add zest of one lemon to the dough for a bright, citrusy twist that enhances the raspberries.

• Strawberry-White Chocolate Scones – Replace raspberries with chopped fresh or frozen strawberries for a slightly milder berry flavor.

• Glazed Raspberry-White Chocolate Scones – Drizzle with a simple powdered sugar glaze or melted white chocolate after baking for extra sweetness.

Kitchen Tips and Notes

• Keep the Butter Cold – Cold butter is key to achieving a flaky, tender texture. If the butter starts to soften, pop the dough in the fridge for a few minutes before shaping.

• Handle the Dough Gently – Overmixing or kneading too much can make the scones dense and tough. Mix just until combined for the best results.

• Flour Your Work Surface & Cutter – The dough is sticky, so lightly flour your hands, rolling pin, and cookie cutter to make shaping easier.

• Shape Alternatives – Don’t have a heart-shaped cutter? Simply pat the dough into a round disc and cut into wedges for a classic scone look.

• Bake Until Golden – Keep an eye on the oven; scones should be lightly golden on top and firm to the touch when done.

• Serve Fresh & Warm – These scones taste best right out of the oven but can be stored in an airtight container for up to 2 days. Reheat briefly for that fresh-baked warmth.

     EQUIPMENT YOU MAY NEED     

• Mixing Bowls – One large for dry ingredients, one small for wet ingredients.
• Pastry Cutter  – To cut cold butter into the flour mixture.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Whisk – To mix the egg and milk together.
• Wooden Spoon – For gently folding in raspberries and chocolate chips.
• Heart-Shaped Cookie Cutter – To cut out festive scones.
• Baking Sheet – To bake the scones evenly.
• Parchment Paper – To prevent sticking and ensure easy cleanup.
• Wire Cooling Rack – For cooling the scones after baking.

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Raspberry-White Chocolate Dream Scones 

makes 12 scones

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons sugar
3/4 cup butter, cold
1 pint raspberries
1 egg
1 cup milk
1/2 - 3/4 cup white chocolate chips

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the raspberries and white chocolate chips and mix.

Add the milk and egg to a measuring cup and whisk to combine.  Add to the dry ingredients and mix just until combined and everything is moistened.  Mixing too much will create tough scones and break up the raspberries.   Note:  you will find that the raspberries may break up somewhat as they are very delicate.  Try to mix carefully.

Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a heart shaped cookie cutter.  

Place the scones on a parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Valentine's Day Breakfast Treat: Raspberry Chocolate Chip Muffins

Luscious tart raspberries combined with mini chocolate chips make the most decadant muffins and scream Valentine's Day!

Raspberry Chocolate Chip Muffins

One of my all time favorite combinations is raspberry and chocolate.  Wherever I see it combined (chocolate bars, ice cream, chessecake, cupcakes, etc.) I'm there buying it.  So I'm not sure why I haven't made a Raspberry Chocolate Chip Muffin until today, but the coming Valentine's Day sparked my inspiration.

These muffins are made from my basic muffin recipe but are soooo luscious and decadent!  I actually got 8 muffins out of this batch due to all the add-in which is a win in my book!  The addition of fresh raspberries and mini chocolate chips is present throughout the muffin and is filled with tartness surrounded by chocolate.  These truely are Heaven in a muffin.  Perfect for Valentine's Day or actually anyday!

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• fresh raspberries
• mini chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Raspberry Chocolate Chip Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

3/4 of a pint of fresh raspberries

1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in raspberries and chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and chocolate chips to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.