My funny valentine:

Penton's Own Bacon Pecan Chocolate Chip Breakfast Cookie!

Makes 9 huge cookies

3 strips bacon
1/2 cup pancake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
½ stick unsalted butter at room temperature
1/3 cup white sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cups semisweet chocolate chips
1/3 cup chopped pecans

In a large skillet over medium heat, cook bacon, turn once or until browned and slightly crispy. Transfer to a paper towel-lined plate to drain.Let cool then chop finely.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a medium bowl, whisk flour, baking soda and salt.
In a large bowl cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until mixed the stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough about 3 inches apart (as they spread like pancakes!) on baking sheet. Bake for 8 to 10 minutes, and golden brown around the edges, and still slightly soft in the center.

Transfer to a rack and cool for 10 to 15 minutes.

Edit: a picture for added color

Vegan/Gluten Free Jumbo Corn Muffins

Sorry for the lack of pictures I never know where my camera is anymore put trust me they were delicious. They are a perfect pairing with Chili, Soup, or breakfast.

Makes 6 Jumbo Corn Muffins

1-1/4 cups Bob's Red Mill (or any kind you prefer) All Purpose Gluten Free baking flour
3/4 cup yellow corn meal
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy or rice milk
1/4 cup canola oil
1/4 cup applesauce

Heat oven to 400° F
Grease or add jumbo liners to one Texas sized muffin pan
Combine dry ingredients
Slowly add in milk, oil, syrup and applesauce
Pour batter into prepared pan.
Bake 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve nice and warm!