Valentine’s recipes to share this year
If the way to your loved one’s heart is through the stomach, there’s no better way to treat them this Valentine’s Day than with homemade treats prepared with love.
Whether you’re whipping up a breakfast for a spouse or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.
Cocoa-Kissed Red Velvet Pancakes
Servings: 10 pancakes
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons NestlÈ Toll House Baking Cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup reduced-fat buttermilk or low-fat milk
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring
heart-shaped pancake cutters or cookie cutters (optional)
butter, for garnish (optional)
powdered sugar, for garnish (optional)
maple syrup, for garnish (optional)
fresh berries, for garnish (optional) In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well. In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes. Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.
Scalloped Heart Cookies
Each cookie serves 1
Favorite roll-out cookie recipe
Ready-To-Use White Creamy Decorator
Icing Icing Colors: Burgundy, Red-Red and
Prepare and roll out dough following recipe directions. Use largest cutter from the 4-piece heart nesting cookie cutter set to cut out shape. Bake and cool cookies. Divide icing into four equal portions. Tint one of each portion light burgundy, dark burgundy and combination of red-red/Christmas red. Reserve last portion white. Starting from top edge of heart, use tip 102 and icing in dark burgundy, light burgundy, red and white to pipe V-shaped groups of two petals, one piped from left and one from right, to create row of petals in alternating colors. Repeat with second row between petals in first row. Continue to repeat pattern until cookies are covered.
Stackable Ombre Heart Cookies
Each stacked cookie serves 1
Favorite roll-out cookie recipe Royal icing (recipe on wilton.com) Rose Icing Color Heart Micro Mini Icing Decorations
Prepare and roll out cookie dough following recipe directions. Use 3 smallest cutters from 4-piece heart nesting cookie cutter set to cut out shapes. Bake and cool cookies. Divide royal icing into three equal portions, and tint 3 shades of rose. Thin a portion of each shade following recipe directions. Use tip 3 and full-strength tinted icing to outline cookies. Use thinned tinted icing in cut decorating bag to fill in cookies; gently tap to smooth icing. Let dry overnight. Use icing to attach cookies, stacking largest to smallest; place icing decoration on top.