Valentine’s Day: Recipes for the holiday of love


Recipes courtesy of Family Features

Cocoa-kissed red velvet pancakes

Serving: 10 pancakes

What you need:

1 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons Nestlé 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)

Garnishes: butter, powdered sugar, maple syrup, fresh berries

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 1/4 cup batter to skillet. Cook approximately 2 minutes or until bubbles start to form on top. Flip and cook 1 to 2 minutes, or until bottom is lightly browned. Serve immediately with garnishes.

Stackable Ombre Heart Cookies

What you need:

Favorite roll-out cookie recipe

Cookie icing (rose color)

Small icing decorations

Prepare and roll out cookie dough following recipe directions. Use three cutters from a nesting set. Bake and cool cookies. Divide icing into three equal portions, and tint three shades of rose. Thin a portion of each shade following recipe directions. Use 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.

Stack of Brownies

Sweetheart dark chocolate brownies

Servings: 10+

Ingredients for brownies:

1/2 cup butter, cut into pieces

4 ounces dark chocolate, chopped

2 eggs, room temperature

3/4 cup white sugar

1 teaspoon vanilla

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon kosher salt


2ounces semisweet chocolate

1tablespoon unsalted butter

Preheat the oven to 350 degrees. In small pot over low heat, melt 1/2 cup of butter and 4 ounces of dark chocolate together until smooth. Add eggs one at a time; whisk to combine after each addition. Add sugar and vanilla and stir to combine. Add flour, cocoa powder and salt and stir until smooth. Transfer batter into a 9×9 aluminum-foil-lined baking pan, and place it into the oven for 25 minutes; bake until done. While brownies are baking, melt together semisweet chocolate and 1 tablespoon of unsalted butter for the glaze. Once melted, set aside. Let brownies cool when done. Drizzle glaze over brownies, and spread it on top using an offset spatula.


Barefoot Bubbly Ruby Red Bliss

Servings: 2


3  ounces cranberry juice

1/2 ounce lime juice

6 ounces Barefoot Red Moscato Champagne

2 skewer cranberries for garnish

Place chilled juices in flutes. Top with Barefoot Bubbly Red Moscato. Garnish with cranberries.


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