Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind. 

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

• 2 5.2oz vanilla bean Petite Creme
• 1/4 cup Nutella 
• 1/4 cup strawberry jam
• 2 Tablespoons chopped hazelnuts

Method:

1. In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
2. In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
3. Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
4. Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
5. Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
6. Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
7. Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
8. Refrigerate the parfaits for 10-15 minutes to cool slightly.
9. Remove from the refrigerator and garnish with any remaining chopped hazelnuts.

When you’re gluten-free, picking through Ben & Jerry’s flavors just isn’t as exciting. I’m sure that they make amazing cookie dough-infused moose tracks with fudge-covered red velvet cake chunks, but I’ll never know what that’s like. Just when I was ready to stop rifling through their section they came out with their Core flavors and reeled me back in.

I can’t get enough of their That’s My Jam chocolate ice cream with a core of pure jam. I’ve always liked the pairing of chocolate and jam before but now chocolate just tastes boring without some preserves spread on top. I tried to make a brownie as close as you can get without visiting the freezer. 

Strawberry Jam Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

• 1 cup all-purpose or gluten-free flour
• 2 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 4oz baking chocolate
• 1/2 cup butter
• 1/2 cup strawberry jam
• 1/3 cup chocolate chips(optional)
• 1/4 cup chopped hazelnuts(optional)

Method:

1. Preheat your oven to 350 degrees.
2. Mix together the flour, cocoa powder, and baking powder.
3. Beat in the eggs, sugar, and vanilla until mixed.
4. In a separate bowl, melt together 4 ounces of chocolate along with the butter.
5. Slowly pour the melted chocolate and butter into the batter while whisking until fully incorporated. Add in 1/4 cup of jam and the chips and hazelnuts if using and stir until mixed. 
6. Pour the batter in a greased 8 x 8 pan.
7. Add the rest of the jam on top of the batter and spread out in a thin layer on top, reaching to all the edges.
8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

At a holiday party, I brought just a jar of peanut butter to make cookies with. Since everyone knows I’m gluten-free, they asked me what kind of flour I needed. Why didn’t I bring any? Apparently not everyone knows this peanut butter cookie recipe, which is a shame because everyone should.

Unlike most gluten-free recipes that have you mixing chickpea flour with potato starch and xantham gum, these cookies just use peanut butter, eggs, and sugar as their base. I grew up having these long before I was gluten-free.

As far as peanut butter cookies go they’re probably the best you’ll have, too. They’re sweet and nutty and melt in your mouth without any flours to make them tough. I’ve made this recipe plenty of times and you should, too.

No Flour Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 24 Servings):

• 3/4 cup non-stir peanut butter
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/3 cup dark chocolate chips
• 1/3 cup chopped Reese’s cups

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, stir together the peanut butter, egg, sugar, vanilla, and baking soda until well mixed.
3. Fold in the chocolate chips and Reese’s until evenly distributed. If the dough is too wet still, sugar by the Tablespoon until the dough doesn’t stick to your hands.
4. Roll the dough into 1-inch balls and flatten slightly. Place on a non-stick baking tray.
5. Bake for 12-15 minutes until the edges turn golden. Remove from the oven and let cool completely before moving.