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Home > Article > Recipes for Valentine's Day
Recipes for Valentine's Day
Happy Valentine Day
Chocolate Cake
2 cups flour (500 ml)
2/3 cup unsweetened cocoa (150 ml)
1 ¼ teaspoon baking soda (6 ml)
¼ teaspoon baking powder (1 ml)
3 eggs
1 2/3 cup sugar (400 ml)
1 teaspoon vanilla (5 ml)
1 cup mayonnaise (250 ml)
1 1/3 cup water (325 ml)
Directions :
Preheat oven to 350° F (180° C). Grease and flour the cake pans. Combine flour, cocoa, baking soda and baking powder in a large bowl; set aside. In another large bowl, beat eggs, sugar and vanilla on high speed for 3 minutes or until creamy. Reduce speed of mixer to low and beat in mayonnaise until smooth.

Next, add flour mixture in 4 equal parts, alternating with water and ending with flour mixture. Pour into cake pans; bake for 30-35 minutes. Cool on rack 10 minutes; remove from pans and cool completely. Fill and frost as desired.
Cinnamon French Toast with Maple Syrup
1 cup maple syrup
3 tablespoons butter
2 teaspoons cinnamon
3 eggs
1/2 cup milk and 1/2 cup cream
2 teaspoons vanilla
6 slices cinnamon bread
raspberries and blueberries
Combine maple syrup (leave 3 tablespoons for later use), 1 tablespoon butter, and 1 teaspoon cinnamon in a heavy medium saucepan and bring to a boil. Allow to boil for 2 minutes.

Combine eggs, milk and cream, vanilla, 3 tablespoons maple syrup mixture, and remaining 1 teaspoon cinnamon in a bowl and whisk. Place cinnamon bread slices in a large baking dish. Pour egg mixture over the slices and turn to coat the slices with the syrup mixture evenly. Pierce the bread slices in several places with a fork. Let stand for 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown on one side, about 3 minutes. Add the remaining 1 tablespoon of butter to skillet. Turn over the bread slices and cook until brown, about 3 minutes.

Place into serving plates. Pour remaining syrup. Garnish with berries.
Blueberry Pancakes with Maple Syrup
1 ½ cups flour
1 ½ tablespoons sugar
1 ½ teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg (beaten lightly)
1 ½ cups buttermilk
1 ½ teaspoons vanilla
2 ½ tablespoons oil
1 cup blueberries
maple syrup
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt and whisk in egg, buttermilk, vanilla, and 2 1/2 tablespoons oil, whisking until smooth. Fold in blueberries gently.

Heat a griddle over moderately high heat until hot enough and brush with oil. Drop butter by 1/4 cup measures onto griddle and cook pancakes 30 seconds to 1 minute on each side, or until golden. Place pancakes as cooked to warm platter. Serve pancakes with maple syrup drizzled over.
Hot Blueberry Muffins
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
1/3 cup butter (melted)
1 teaspoon nutmeg
1 teaspoon vanilla
2 cups blueberries
melted butter
In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg, and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375°F (190°C) for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar.
Strawberry Soufflé Omelet
1 cup strawberry jam
1/4 cup orange liqueur
2 eggs
1 tablespoon water
1 tablespoon sugar
15g butter
strawberries (washed and sliced)
icing sugar
Place jam and orange liqueur into a medium pan, stir to combine, bring slowly to the boil and cook for 2 minutes. Stir in the strawberries and cook on a medium heat for 1 minute. Remove and set aside.

Separate the eggs. Place the yolks, water and sugar in a large bowl and whisk with a fork to combine. Place egg whites into a large, clean, glass bowl and whisk with a balloon whisk until soft peaks form. Using a large metal spoon, fold the egg whites gently into the egg-yolk mixture.

Preheat grill on high. Heat a small pan on a medium heat. Add butter and swirl the butter evenly over the base of the pan. Pour in the egg mixture and cook over a high heat for about 30 seconds or until the base of the omelet begins to brown.

Place the omelet under a preheated grill and cook for about 30 seconds. Slide the omelet onto a warm plate and fill with some of the strawberry sauce. Fold the omelet in half, dust with icing sugar and serve immediately.
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