Valentine’s Day may be over but you still can show your little one that you love them throughout year. Start off the day with love and a delicious breakfast. Check out these lovely options for your kiddos and your love:
- 1 (16.5 oz) pkg Devil’s Food Chocolate Cake Mix (Duncan Hines is a good option)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Preheat a waffle iron (I recommend using medium heat). Prepare batter according to directions on package.
- Spray waffle iron with non-stick cooking spray and pour amount listed from waffle iron manufactures instructions into waffle iron and cook according to time listed on instructions. Serve warm with desired toppings.
- For optional Nutella Sauce:
- Whisk together 3/4 cup Nutella with 4 Tbsp milk (or more to thin as desired) until smooth. Warm in microwave if desired. Drizzle over waffles.
- These waffles are also good with sweetened whipped cream and fresh strawberries.
- Dough1 cup lukewarm whole milk1/3 cup lukewarm water1 package (2 1/4 teaspoons) instant yeast3 tablespoons Imperial Sugar Extra Fine Granulated Sugar3 1/2 cups (15.75 ounces) all-purpose flour*1 teaspoon fine salt
- Filling1 10-ounce package frozen raspberries1/3 cup Imperial Sugar Extra Fine Granulated Sugar1 teaspoon cornstarch1 teaspoon fresh orange zest
- Icing1/3 cup chocolate hazelnut spread
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- For the dough: In the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients and stir until combined. Turn mixer on medium speed and knead for 5 minutes, or until smooth. Remove dough to a floured work surface, cover, and let rest for 10 minutes.
- For the filling: In a medium bowl toss frozen raspberries with sugar, cornstarch and orange zest.
After dough has rested, use a floured rolling pin to roll it out into a 9 by 15-inch rectangle. Spread evenly with raspberry mixture. Starting on the long side, tightly roll dough up, stopping at center. Roll the other side up, stopping when two sides meet at the middle. Gently press together.
- Use a very sharp knife to cut off ends, then cut dough into 10 equal pieces. Shape pieces into hearts by pinching the bottom of roll between two fingers into a point.
- Place in greased pie pan, with points toward the center, or place in a greased 9 by 13-inch baking pan.
- Bake for about 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
- For the icing: While rolls cool, place chocolate hazelnut spread into a zip top bag and cut a small hole in one corner. Drizzle spread over rolls just before serving.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup milk
- Honey Spread (optional)
- 1/2 cup butter, softened
- 1/4 cup honey
- Cinnamon Spread (optional)
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 teaspoons ground cinnamon
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball.
- Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
- For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits. Yields: about 1 dozen.