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      Cocoa-Kissed Red Velvet Pancakes

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      By Family Features | ContributorIf the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.Cocoa-Kissed Red Velvet PancakesRecipe courtesy of NestléServings: 10 pancakes1          cup all-purpose flour1/4       cup granulated sugar3          tablespoons Nestlé Toll House Baking Cocoa1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1          large egg1          cup reduced-fat buttermilk or low-fat milk2          tablespoons unsalted butter, melted1 1/2    teaspoons vanilla extract1          teaspoon red food coloringheart-shaped pancake cutters or cookie cutters (optional)butter, for garnish (optional)powdered sugar, for garnish (optional)maple syrup, for garnish (optional)fresh berries, for garnish (optional)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 about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping. More

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      Ghostly Graveyard Cake Recipe 

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      By Family FeaturesFor a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.Find more deliciously devious desserts at Culinary.net.
      [embedded content]Ghostly Graveyard Cake1          box chocolate cake mix10        chocolate creme cookies1          cup black melting chips1          cup red melting chips1          cup heavy whipping cream3          cans buttercream icing1          purple food coloring1          black food coloring             skull sprinkles            tombstones and bones candiesPrepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.In separate small bowls, add black melting chips and red melting chips.In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake. More