1. Chocolate Lava Cake

1. Preheat your oven to 425°F (220°C). Grease ramekins.
2. Melt chocolate and butter in a bowl over simmering water.
3. In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla.
4. Combine melted chocolate mixture with the egg mixture.
5. Stir in flour and salt until just combined.
6. Divide batter among ramekins and bake for 12-14 minutes.
7. Let sit for 1 minute, then invert onto plates.

2. Strawberry Shortcake

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Cut in cold butter until crumbly.
4. Stir in milk until just combined.
5. Drop dough onto a baking sheet and bake for 15-20 minutes.
6. Slice shortcakes, layer with strawberries and whipped cream.

3. Red Velvet Cupcakes

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a bowl, mix flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk oil, buttermilk, eggs, food coloring, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Fill cupcake liners and bake for 20-25 minutes.
6. Cool and frost with cream cheese frosting.

4. Raspberry Cheesecake

1. Preheat your oven to 325°F (160°C). Grease a springform pan.
2. Mix graham cracker crumbs and melted butter; press into the pan.
3. Beat cream cheese and sugar until smooth; add eggs and vanilla.
4. Fold in raspberries gently.
5. Pour mixture over crust and bake for 55-60 minutes.
6. Cool and refrigerate for 4 hours before serving.

5. Heart-Shaped Cookies

1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream butter and sugar until fluffy.
3. Beat in egg and vanilla until combined.
4. Gradually add flour and salt; mix until a dough forms.
5. Roll out dough and cut into heart shapes.
6. Bake for 8-10 minutes. Cool and decorate with royal icing.

6. Chocolate-Dipped Strawberries

1. Melt chocolate and coconut oil in a microwave or double boiler.
2. Dip strawberries into the chocolate, allowing excess to drip off.
3. Place on parchment paper to set.

7. Tiramisu

1. In a bowl, whisk egg yolks and sugar until creamy.
2. Heat milk until warm, then mix with egg yolk mixture.
3. In another bowl, whip cream until stiff; fold into egg mixture.
4. Dip ladyfingers in coffee and layer in a dish.
5. Spread cream mixture over layers; dust with cocoa powder.
6. Refrigerate for at least 4 hours.