Entries Tagged 'Valentine’s Day' ↓

Valentine’s Day Chocolates: Lula’s Sea Salt Caramels

February 7th, 2010 — Gifts, Valentine's Day

The first time I had these carmel were a couple years ago at my friends wine shop in Laguna Beach. And oh boy were my socks knocked off…. I literally came in every day after for a week just to buy another box of these tasty treats! And they compliment wine very well…. Perfect for a valentines day treat after a delectable meal with the one you love! – THE WIFE

Dark chocolate caramels topped with an eclectic selection of sea salts from around the world. The harmony produced when chocolate, caramel, and salt get together. The surfaces of these dark caramels feature a salty spectrum of various textures, colors, and even shapes. Have a blast experiencing the patterns and flavors of the nine salts arrayed on the surfaces of our caramels, and discover how well salty and sweet play together. A 9-piece box includes all of these distinct caramels. 9 piece set 12.95, 18 Piece set 23.95.

www.Lulas.Com

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Valentines Day Chocolate: Fran’s Chocolate Figs

February 7th, 2010 — Gifts, Valentine's Day

I was at my friends house last week when I tried these deliciously addicting figs. She luckily has them delivered to her for her Birthday, and I thought what a unique idea for a gift. These whole Calimyrna figs are generously filled with rich dark chocolate ganache then dipped in pure dark couverture. So if your a fan of Figs these treats are for you! – THE WIFE

6 piece set, $30.00

www.FransChocolate.Com

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Valentine’s Day Treats

February 4th, 2010 — Valentine's Day

Visit TwigandThisle.Com to Find out how to put together these adorable treats for the ones your love!

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Valentine’s Day Breakfast: Red Velvet Pancakes

February 2nd, 2010 — Cooking, Valentine's Day

Red Velvet Pancakes

1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)

2 large eggs, beaten (see Cook’s Note)

2 Tbsp oil

1/4 Cup Water + 1 Tsp water

Whipped cream (optional)

Powdered sugar (optional)

Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don’t overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don’t want them to brown too much. Keep them warm in a low oven.

When ready to serve decorate with whipped cream or powdered sugar, if desired.

Makes about 8 pancakes (about 5 inches across)

Cook’s Note: To make these (or any pancakes) lighter, separate the yolks and whites. Combine the beaten yolks with the other batter ingredients; beat the whites to soft peaks and gently fold them into the batter.

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