How to make an Oreo Truffle.

These were adapted from Bakerella's versions. There are so many more fun variations with oreo truffles on her blog. We really had a great time making these, and they are 100% fat free, calorie free... so eat up:)

tasty love.

more valentines sweets...

Cherry Chocolate WafersChocolate Desserts from Real Simple

White Chocolate Oreo Truffles
Chocolate Cookie Dough Brownies

Sweetie Pies {via designmom)

unfortunately for me... i am on a lame diet and won't be able to taste any of these, but i am sure my kiddos will enjoy them immensely!

Birthday shout out... "HAPPY 28TH BIRTHDAY LEE LEE DOO!"

feel the love.

here are a few ideas i'm hoping will help our family "feel the love" this Valentine's Day....

Felt Heart Scarves (by Martha)

Homemade Kisses

Valentine Stamp Cookies


Our traditional "Heart Themed" Valentines Day Breakfast

and check out these great plates from target...
have any fun traditions or ideas for Valentine's Day?....
please pass them along.

mmm.

textile designer amy butler's favorite recipe was featured on design sponge. it's her mother's recipe for red velvet cake. just in time for Valentine's day. can't wait to try these!

Ann’s Red Velvet Cake

Preheat oven at 350

1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.

-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )

-Add eggs and vanilla and mix well.

-Add cocoa mixture and mix until well blended.

-Sift together two times: flour and salt.

-Add alternately with buttermilk and mix well.

-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.

-Pour into 2 well greased and floured 9″ cake pans

-Bake at 350 for 30 minutes

-Cool and frost with French cream icing.

French Cream Icing

1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla

-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.

-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.

-Cream together butter, margarine and sugar for 15 - 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.

** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.

Note from Kristina: If you choose to make cupcakes, this recipe yields about 36 of them.

Why Amy chose this recipe:

I chose my Mom’s red velvet cake because it encapsulates my best memories of celebrating and gathering when I was growing up. Mom always made us red velvet cakes for our birthdays ( really anyone’s birthday ) and especially during the holidays including Valentine’s day. We pretty much came up with reasons ( excuses ) to celebrate just to get Mom to make one of her cakes. My Mom is an excellent cook and she usually specializes in savory dishes but her red velvet cake can put you over the moon! It’s a moist, buttery cake with the creamiest icing. It takes a few extra steps, a little bit more time, but the end result is totally worth it.

huh?

tonight at dinner i made this.

and one of taylor's many complaints was:

"I don't want to waste my life away eating healthy foods."

to that i replied, "huh?"

then she went on complaining and said,

"It's really not fair that you are the 'diet controller'."

to that i replied, "huh?"

"I shouldn't have to eat vegetables until I am an adult."

"huh?"

then she was quiet.

good thing she's cute.

letter h.

today for preschool kate was in charge of bringing the snack. she was supposed to bring something that started with the letter "H" and had something to do with Thanksgiving (if possible)... here's what we made.

... they are pilgrim "H"ats, if you haven't figured it out yet:) idea from here.

spooky but tasty.

cupcake ideas from martha

look at this amazing gingerbread house.. that would be a blast to make, and I am sure mine would look just like that... via one more moore
this one is maybe a little too creepy for me, but i think it is super creative. (It's just a round seedless watermelon!)

eat cake.

yesterday i made a cake. it was good. it was tasty. it was pretty. it was fun. i ate it. you should try it.

recipe:
1.5 cup(s) flour
.667 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
.5 teaspoon(s) salt
.5 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
.75 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk

Directions
Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Step 1: Frost Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Step 2: Glaze Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.

hints: I omitted the cocoa in the frosting (i don't think it is really needed and it turns the icing brown.) I put it in the fridge after I put on the frosting (for a while) and then i put it back in the fridge after i put on the glaze. then i stored it in the fridge to keep it moist.... tasty.