Valen­tine’s recipes to share this year

Maryland Independent - - Front Page -

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

Christ­mas Red

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.

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