Romantic Heart Spaghetti Cake Recipes

ROMANTIC HEART SPAGHETTI CAKE

Steps:

• For the Meatballs:.
• Preheat oven to 350F Place a 24-count silicone heart baking mold onto a sheet tray.
• Add shallots, garlic cloves, parsley, and egg to a food processor. Pulse until finely diced. Add ground beef, breadcrumbs, milk, Worcestershire, salt, and pepper. Pulse until just combined.
• Press the mixture the heart mold, filling all the way to the tops of the cavities. Set aside in refrigerator while you prepare the spaghetti pie.
• For the Spaghetti Pie:.
• Grease the inside of a 9.5-inch heart springform pan. Line the bottom and sides of the pan with parchment paper, cutting the parchment to size. Wrap the bottom and up around the sides with foil and place on top of a sheet tray.
• Heat about 1 tablespoon of olive oil in a pot over medium heat. Add onions and season with salt and pepper. Sauté the onions until softened, about 10 minutes.
• Add 1/4 cup of red wine. Simmer 2-3 minutes until reduced. Add marinara sauce and garlic powder and simmer 5 minutes. Remove from heat.
• Remove 1 cup of sauce and set aside.
• Add cooked spaghetti to the pot and toss to combine.
• Add beaten eggs to the pot and toss to combine.
• Transfer the spaghetti mixture to the prepared pan and press down to pack in tightly.
• Heat cream cheese in a microwave-safe bowl in 30 second intervals until soft and smooth. Pour cream cheese on top of the spaghetti and spread all over.
• Top with reserved marinara sauce and spread, leaving a small border of cream cheese. Sprinkle shredded mozzarella on top of the marinara. Bake for 40 minutes.
• After the spaghetti pie has been in the oven for 10 minutes, transfer the meatballs to the oven and bake for 30 minutes.
• Once finished baking, let the spaghetti pie rest while you garnish the meatballs. Carefully unmold the meatballs. Decorate the tops of each meatball with Sriracha - some with a heart outline, some with a large filled in heart, and some with a smaller heart in the center.
• Remove the collar from the spaghetti pie and carefully transfer to a serving platter. Heat the alfredo sauce in the microwave until warm and spread over top of the pie, leaving a small border of the marinara.
• Garnish all over with chopped parsley. Add some of the heart meatballs on top in the alfredo section. Serve remaining meatballs on the side with remaining bottle of wine!
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SICILIAN LOVE CAKE

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

GARLIC KNOT HEARTS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In a small saucepan over medium low heat, melt butter. Stir in chopped garlic and Italian seasoning blend then remove from heat.
• Unroll breadstick dough and separate along perforated lines. Working with one at a time, brush the dough lightly with garlic herb butter. Sprinkle about 1 teaspoon parmesan cheese over dough. Roll ends of dough towards each other. When they meet, place on prepared baking sheet. Pinch the bottom of the dough into a point to make a heart-shape. Repeat with remaining ingredients.
• Brush the tops of the bread hearts with garlic butter, sprinkle with parmesan cheese and bake until golden, about 12-15 minutes.
• Remove from oven, brush well with remaining garlic butter, sprinkle with remaining parmesan cheese and garnish with chopped parsley.