The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Surprise your loved ones this Valentine’s Day with a delicious breakfast in bed. The cardamom in this sweet sauce is a great substitute for cinnamon.

Ingredients

• 5 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 teaspoons ground cardamom
• 6 (3/4-inch-thick) slices bread
• 3 tablespoons butter
• 1 cup fresh-squeezed orange juice, strained to remove as much pulp as possible
• 3/4 cup packed brown sugar
• 3/4 teaspoons ground cardamom

Cooking Instructions

1. Whisk eggs, milk, vanilla and the 1/2 teaspoon of the cardamom to blend in a medium-size bowl. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
2. Add 2 tablespoons butter to skillet; stir to melt. Add orange juice, sugar and the 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove from heat.
3. Melt remaining 1 tablespoon butter on griddle or in another nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side.
4. Cut French toast slices diagonally in half, divide among plates. Top with sauce and serve.

Tips & Tricks

Keep French toast warm in a 200 degree F oven until ready to serve.

Source: http://recipes.kaboose.com/french-toast-orange-cardamom-sauce.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Make breakfast special with these heart-shaped buttermilk pancakes topped with a sweet ane easy-to-make raspberry-maple sauce. Other than tasting great, they can also be made ahead a reheated for an any-time treat.

Ingredients

Pancakes:

• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/3 cups buttermilk
• 1 large egg, at room temperature, lightly beaten
• 3 tablespoons butter, melted

Maple Raspberry Sauce:

• 3/4 cup seedless red raspberry jam
• 3 tablespoons maple syrup

Cooking Instructions

1. In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine.
2. Make a well in the dry ingredient. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth.
3. Grease and heat griddle over medium low heat. For each pancake, pour 1/4 cup of batter onto griddle Cook about 1-2 minutes, or until bubbles appear on the top of the pancakes. Turn and cook about 1-2 minutes more or until just cooked through. Repeat with remaining batter.
4. With 3-inch heart-shaped cookie cutter, cut pancakes into hearts.
5. For sauce: In medium microwavable bowl cook raspberry jam with maple syrup on high; stir to combine. Continue to heat in 30 second intervals, stirring to combine, until raspberry jam is melted.

Make-Ahead

Pancakes can be made ahead, cooled, then wrapped well and frozen up to 1 month.

Tips & Tricks

Reheat frozen pancakes in toaster. Reheating them this way they will have the very thin, crunchy layer on the sides of the pancakes.

A microwave can also be used to reheat frozen pancakes. Reheating them this way the pancakes will have a uniform soft texture.

Source: http://recipes.kaboose.com/valentine-pancakes-with-maple-raspberry-sauce.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This Valentine’s Day, borrow a trick from a hot restaurant trend: mini-desserts. Instead of icing, top these treats with a drizzle of melted chocolate to create a decidedly grown-up dessert.

Ingredients

• 3 cups flour
• 2 teaspoons cocoa powder
• 3/4 teaspoon salt
• 3/4 cup butter, room temperature
• 2-1/4 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 eggs, room temperature
• 2 tablespoons red food coloring
• 1-1/2 cups buttermilk
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons vinegar
• 1 package Baker’s Chocolate Dipping Sauce

Cooking Instructions

1. Preheat oven to 350 degrees F. In medium bowl, whisk together flour, cocoa powder and salt; set aside.
2. In large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until combined.
3. Add eggs one at a time, beating on medium after each egg.
4. Add food coloring and beat on low until mixed thoroughly.
5. Alternate flour mixture and buttermilk to egg mixture; beat on medium-low after each until combined.
6. Mix baking soda and vinegar in a separate small bowl. Add mixture to the batter; beat until combined.
7. Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes; remove from oven and let cool.
8. While cupcakes are baking, melt dipping sauce according to package directions.
9. Drizzle melted sauce over cupcakes; serve immediately.

Tips & Tricks

Instead of a chocolate drizzle, break out the fondue set and dip the cupcakes into a melted chocolate fondue.

Source: http://recipes.kaboose.com/red-velvet-cupcakes-chocolate-sauce.html 

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