A “brunch” of recipes to love this Valentine’s Day

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Kaila Finn '16

Kaila Finn, Web News Editor

There are a lot of ways to celebrate Valentine’s Day. Some people go on dates, others spend time with friends and of course, there’s always the trusty “Galentine’s Day” (when groups of girls get together on Valentine’s Day and celebrate being single). But with the trendiness of brunching on the rise, having the perfect brunch might just be the best way to honor Valentine’s Day this year. Here are easy brunch recipes to enjoy, however you celebrate:

 

Strawberry sweetheart smoothie

Ingredients:

Half bag of frozen berries

Half of a banana

1 1/2 tablespoons of vanilla yogurt

Half cup almond milk

Directions:

1) Place all ingredients in the blender.

2) Blend for one to two

minutes or until desired consistency.

 

Eggs-in-a-heart

Ingredients:

1 large egg

1 slice of bread

1 1/2 teaspoons of butter

Half an avocado (optional)

 

Directions:

 

1) Begin by using a sharp

bread knife to cut the

shape of a heart out of a thick

slice of bread or toast. If you

have a heart-shaped cookie

cutter, that works as well.

 

2) Melt butter in a small

skillet and toast each side of

bread until lightly brown.

 

3) Crack the egg very slowly

into the heart–shaped cutout,

allowing part of the egg to

cook slightly before dropping

the rest in.

 

4) Cover skillet, and cook

until egg is set (five to seven

minutes).

 

5) Set toast with egg on plate,

add salt and pepper

to taste, and garnish with

avocado slices.

 

Chocolate-and-mixed-berry pancakes

Ingredients:

 

2 cups all-purpose flour

1 cup powdered sugar

Half cup unsweetened

cocoa

1 1/2 teaspoon of baking

powder

Half teaspoon of baking

soda

1 teaspoon of salt

1 1/2 cups of buttermilk

2 large eggs

Half cup of granulated sugar

1 cup of frozen or fresh

berries

 

Directions:

 

1) Sift flour, powdered sugar,

cocoa, baking powder,

baking soda, and salt in a

large bowl.

 

2) Whisk buttermilk, eggs,

and granulated sugar in a

bowl.

 

3) Gradually stir buttermilk

mixture into flour mixture

just until dry ingredients are

moistened.

 

4) Fill a medium–sized ladle

half way with mixture and

drop mixture onto a 350°

buttered griddle.

 

5) Drop berries onto cooking

pancakes.

 

6) Drizzle more batter over

berries to keep pancakes

intact.

 

7) Cook four to five minutes

or until tops are covered with

bubbles and edges look dry

and cooked.

 

8) Turn and cook three to four

minutes or until done.

 

9) Serve stacked and

sprinkled with powdered.