Valentine Cheesecake Pancakes with Strawberry-Lemon Syrup Recipe

Ingredients:

    * 2 cups Buttermilk pancake mix
    * 1 1/4 cup Water
    * 1 cup Small curd cottage cheese
    * 1 tablespoon Sugar
    * 1 teaspoon Vanilla extract

Strawberry-Lemon Syrup

    * 1 cup Syrup
    * 1 cup sliced strawberries
    * 1/2 teaspoon lemon rind

Directions:

Preheat griddle.

Combine the pancake mix, water, cottage cheese, sugar, and vanilla extract in a medium bowl; stir well until blended.

Pour batter by 1/4 cupfuls on hot, well-greased griddle.

Flip pancakes when tops are covered with bubbles.

For Strawberry-Lemon Syrup: Combine the syrup, strawberries, and lemon rind in a small saucepan; heat through, stirring occasionaly.

Champagne Truffles

Ingredients:

CENTER MIXTURE

    * 8 ounces Cream
    * 1 pound Bittersweet chocolate
    * 1 ounce Butter
    * 1 ounce Cognac

ENROBING

    * 1 pound Bittersweet chocolate
    * 1 pound Cocoa

Directions:

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.