A perfect Valentine's Day from start to finish
With, school, work and other weekday chores, it may seem easy to let this Valentine's Day pass by, but there is always time to show someone you care.
Caring gestures need not be as extravagant as an array of roses or a night on the town. A small, but heartfelt note left in a lunch box or a special after dinner treat are among many ways to show affection.
A special breakfast of heart-shaped pancakes is sure to warm anyone's heart before rushing off to school or work.
To busy for a sit down breakfast? Try ending the day on a sweet note with a rich chocolate brownie or a romantic dip in a chocolate fondue for two.
Try these simple recipes for a homemade and heartfelt Valentine's Day.
2½ cups all-purpose flour1 cup (6 ounces) semi-sweet mini chocolate chips1 tablespoon baking powder½ teaspoon salt1¾ cups milk2 large eggs⅓ cup vegetable oil, plus more for the griddle and cookie cutters⅓ cup packed brown sugar3-inch heart-shaped metal cookie cutters (optional)Powdered sugarCombine flour, morsels, baking powder and salt in large bowl. Combine milk, eggs, oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened (batter may be lumpy).Heat griddle or skillet over medium heat; brush lightly with oil. Pour ¼ cup batter onto hot griddle into the shape of a heart; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter.Tip: For perfectly-shaped pancakes, brush the inside of heart-shaped cookie cutters with oil; place on griddle. Pour about ¼ cup batter into the cookie cutters and cook until bubbles begin to burst. Remove cookie cutters. Turn; continue to cook about 1 minute longer or until golden.)Sprinkle with powdered sugar before serving.Makes 18 pancakes.
1¼ cups (6-ounce pkg.) dried sweet cherries, chopped½ cup merlot wine1 bar (8 ounce) dark chocolate baking bar, broken into small sections1⅓ cups all-purpose flour½ teaspoon salt1 cup granulated sugar⅓ cup butter, softened2 large eggs1 teaspoon vanilla extractPreheat oven to 350 degrees. Grease 9-inch-square baking pan.Microwave dried cherries and merlot wine in a small, uncovered, microwave-safe bowl on high power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine.Microwave chocolate in small, uncovered, microwave-safe bowl on high power for 1 minute, stir. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan.Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.Makes 16 brownies.(Note: Sweetened dried cranberries can be substituted for the dried cherries.)
Nonstick cooking spray½ cup (1 stick) butter½ cup granulated sugar¼ cup water2 teaspoons instant coffee granules1 cup (6 ounces) semi-sweet chocolate morsels2 large eggs½ cup all-purpose flourPinch of salt4 Creamy Caramel Nestlé TreasuresPowdered sugarVanilla ice cream (optional)Preheat oven to 350 degrees. Spray four 6-ounce ovenproof coffee cups or ramekins with nonstick cooking spray.Melt butter, granulated sugar, water and coffee granules in a medium saucepan over medium heat; stir well. Place morsels in large mixer bowl. Pour melted butter mixture over morsels; beat until smooth. Beat in eggs one at a time, beating well after each addition. Beat in flour and salt.Pour batter evenly into prepared coffee cups. Drop one Nestlé Treasure into center of each cup; press in so that it is completely covered. Place cups on rimmed baking sheet.Bake on center oven rack for 24 to 26 minutes or until puffed and center still moves slightly (center will be molten). Cool for 3 minutes. Sprinkle with powdered sugar.Serve immediately with scoop of ice cream.Makes 4 servings.
2/3 cup heavy whipping cream1 (8 ounce) dark chocolate baking bar, finely chopped1 tablespoon orange liqueur (optional)1 teaspoon grated orange peelMarshmallows, fresh fruit (washed and patted dry), cake cubes and/or pretzelsHeat cream in small, heavy-duty saucepan over medium-high heat; bring just to a boil. Remove from heat. Add chocolate; stir until smooth. Add liqueur and orange peel; mix well.Transfer to fondue pot; place over low heat. To serve, dip marshmallows, fruit, cake and/or pretzels into melted chocolate. Stir often while on heat.Makes 1Z\v cups.
