Sweet Treat Valentine Recipes that Say "I Love You!"

February is the month of romance! So, what better way is there to get the month started then by sharing some Valentine recipes. Many of our innkeepers will have sweet treats and beverages to greet their guests.  So we included a French Hot Cocoa Supreme recipe that will satisfy your sweet cravings and warm you up on a cold winter day.  Don't forget that breakfast can be indulgent and Valentine festive too!  That is why we included a beautiful and tasty recipe for Red Velvet Pancakes with Deveonshire Cream Filling.  This will certainly start your day with love and put a smile on your Valentine!  

Red Velvet Pancakes with Devonshire Cream Filling

Recipe by Westby House Inn, Westby:

Mix:
2 cups Pancake Mix (dry)
2 T. Cocoa Powder
1 t. Cinnamon

Measure the liquid quantity per the pancake mix instructions and add one teaspoon red food coloring per one cup of liquid. Melt 2 ounces of butter.

Add the red color liquid and butter to dry mix. Preheat griddle. Make 4-inch pancakes. Keep warm until ready to serve.

Devonshire Cream – can be made ahead:
Whip 4 ounces softened cream cheese, 1/4 cup sour cream until smooth and creamy. Add 3-4 tablespoons powdered sugar, 1 teaspoon vanilla and 1 tablespoon orange juice to the cream filling.

To assemble, alternate cream filling and pancakes. Stack at least 4-6 pancakes high. Add fresh sliced strawberries, pecan pieces and white chocolate chips. Drizzles with maple syrup and dust with powdered sugar.

 

French Hot Cocoa Supreme

Recipe by Cameo Rose Victorian Country Inn, Belleville:

(Prepare Chocolate Mixture Ahead of Time)

Ingredients:
1/2 Cup Ghiradelli Chocolate Chips (60% Cocoa)
1/4 C. Light Corn Syrup
3-4 Tbsp. Water
1/2 Tsp. Almond Extract
1/2 Tsp. Ground Cinnamon
1/8 Tsp. Ground Nutmeg
1 C. Chilled Cream
4 C. Milk
Amaretto (if Desired)

Chocolate Mixture: (In heavy medium saucepan) Heat chocolate pieces, corn syrup, water and spices over low heat, stirring until chocolate is melted and smooth. Stir in almond extract. Chill.

In chilled bowl, beat cream until stiff, adding chilled chocolate gradually. Continuing beating until mixture mounds when dropped from a spoon. Refrigerate.

Just before serving, heat milk through but do not boil. Fill cups 1/2 full with whipped cream mixture and add hot milk to complete. Stir to blend. Add Amaretto if desired. Top with whipped cream and shaved Ghiradelli chocolate to garnish. Inhale the rich chocolate aroma and enjoy!

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