Breakfast buffet
February 14th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

Grab a heart-shaped box of those Valentine’s Day essentials and chow down: February 14 is National Cream-Filled Chocolates Day.

Amaretto, lemon, orange or coconut? It’s a mystery to us too, and the only way to solve it is to take a bite. Don’t worry – if you don’t like it, there are about 29 other flavors you could stumble upon.

Take a hint from Lucy of Peanuts fame: “All I really need is love, but a little chocolate now and then doesn't hurt! “ Especially not on Valentine’s Day.

What's on TV?

“Future Food” – Planet Green, 8:30 a.m. ET
Chefs Homaro Cantu and Ben Roche create edible packaging peanuts and serve them to MOTO’s diners.

“Bizarre Foods with Andrew Zimmern” – Travel Channel, 2 p.m. ET
Andrew explores the connection between food and sex and reviews some choice exotic delicacies.

“Kitchen Boss” – TLC, 5:30 p.m. ET
Buddy prepares a special romantic dinner for Lisa, including king crab legs, roasted prime rib and Valentine’s vanilla cupcakes.

“Paula’s Best Dishes” – Food Network, 6 p.m. ET
Paula whips up cookie dough truffles and oatmeal butterscotch cookies.

“Emeril Live” – Cooking Channel, 7 p.m. ET
John Corbett and Emeril make pan-fried catfish with creamed corn, pork roast with mushroom gravy and smothered green beans and peachy bourbon ice cream.

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  1. Truth

    Cookie Dough truffles might just be on the menu tonight in the Truth household...Need to find recipe...

    February 14, 2011 at 10:10 am |
    • Evil Grin

      Cookie dough truffles? Sounds intriguing. When you find that recipe, will you share it?

      February 14, 2011 at 10:33 am |
      • PBlover

        This recipe looks good - I just might have to try it:

        Chocolate Chip Cookie Dough Truffles
        makes 3 dozen

        8 ounces (16 tablespoons) unsalted butter, at room temperature
        1 cup light brown sugar
        1 1/2 teaspoons pure vanilla extract
        1 cup mini semisweet chocolate chips, plus extra for garnish
        3/4 cup unbleached all-purpose flour
        pinch of kosher salt
        12 ounces milk or dark chocolate, chopped

        In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla, add the flour and salt and beat until combined. Using a rubber spatula, fold in the mini chips.

        Using a 1/2 ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet. Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours. Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.

        Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave. Stir until smooth. Remove a few frozen dough balls from the freezer. Pierce the dough ball with a toothpick and dip in the melted chocolate to coat. Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet. Continue with remaining dough balls. The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Enjoy!

        February 14, 2011 at 3:11 pm |
    • Bobbie Gardner

      If Paula Deen madde it it will be on food network on her site there

      February 14, 2011 at 3:20 pm |
  2. Queen of Everything

    Amen, Lucy. Amen!

    February 14, 2011 at 10:02 am |
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