I originally saw these cookies in a Christmas issue of Southern Living but instantly wanted to make them with heart cutouts for Valentine’s Day. Our homemade strawberry jam is the perfect shade of red for a Vday Heart. And of course, nothing says “I Love You” like PB&J (unless you are allergic to peanut butter. Then don’t make these). Continue reading
I’ve never been a huge cheesecake person. I’ve never been a huge red velvet person either. Then why on earth would I ever want to make this dessert? They both just sounded so much better together instead of on their own…Plus it was Valentine’s Day! I couldn’t resist this show-stopper. As it turned out, it was perfect for a romantic night in – no dinner reservation required.
It’s super easy to make, as long as you make sure to do everything at least a day in advance! This was great since I didn’t have to do any work on Valentine’s Day. The original recipe calls for a cream cheese frosting, but I think that’s way too rich. The cheesecake itself already has a lot going on, and finishing it with light and fluffy whipped cream is a lot better than a heavy cream cheese frosting.
Red Velvet Cheesecake
Adapted from Southern Living
Makes 1 (9 inch) Cheesecake, serves 8 – 10
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs (1 sleeve of graham crackers)
- 1/4 cup butter, melted
- 1 tablespoon sugar
- 3 (8-ounce) packages cream cheese, softened
For the Filling:
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 1 (1-ounce) bottle red food coloring
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring; mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Serve with fresh whipped cream if desired.
Madeleine’s are one of those things I always wondered about. They are always so pretty, who wouldn’t want to eat a tiny shell shaped cake? I just could never seem to justify the purchase of another special piece of kitchen equipment. But the voice inside my head was always there, nagging me, so many tasty Madeleine recipes taunting me. So what do I do? Buy my mom a Madeleine pan for Christmas. Sorry Mom. I’ll be the first to admit right here that I’m the worst.
But mom, didn’t you always tell me to get people a gift you would want for yourself? Don’t you want to spend more time with your daughter baking in your kitchen that is so big and awesome? Don’t you want the excuse to make more specialized treats?!?
I know. I’m still the worst. But I love you, and I loved making these with you! Happy Valentine’s Day to the best Mom in the world. I promise you that I only buy you selfish presents so I can spend more time with you!
Red Velvet Madeleine’s
from Southern Living
makes 3 dozen
Special Equipment: A Madeleine Pan
1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.
My obsession with icebox cakes continues. I may one day just become known as the “icebox cake lady.” I’m not quite sure if this is a good or bad thing, but I don’t think anyone can argue with the fact that they are easy to make and delicious. My in-laws came to town last weekend, and I wanted to do something festive and make-ahead. Continue reading
I’m sure by now you have heard of these Red Velvet Oreos that everyone can’t seem to stop talking about. I had only heard good reviews, and I managed to procure a few boxes of them.
Now, I don’t know about you, but my favorite way to have an oreo (or let’s be real, multiple oreos) is in a milkshake or mixed into ice cream somehow. Sooo it was obvious that a Red Velvet Oreo milkshake was in order for Valentine’s Day.
Note – this is not a sponsored post. I bought these oreos and made this milkshake on my own accord. You’ll be the first to know if someone ever decides I should write a sponsored post…
Red Velvet Oreo Milkshakes
by Baked Northwest
Makes 2 small shakes or 1 large shake
- 6 red velvet oreo cookies
- 2 cups vanilla ice cream
- 1 cup milk (I used nonfat)
- about 4 standard sized ice cubes
- 1 or 2 drops of red food coloring (optional)
- whipped cream, for topping
- red sprinkles, for topping
Note: When it comes to milkshakes, you can really wing it. Take these measurements as purely a guide. Different blenders may bring you a different consistency, and feel free to add more or less ice cream or milk depending on how thick you like your shakes. Ice is completely optional, but it’s how I have always liked to make milkshakes.
Add the red velvet oreos, the vanilla ice cream, milk and ice cubes to a blender. Put on the lid and blend everything on medium to medium-high until you have a smooth mixture. Depending on the blender you have, you may have to stop it and give everything a stir. Add a few drops of red food coloring, if desired. Blend again if necessary. Pour contents into 2 small or 1 large glass. Top with whipped cream and red sprinkles and enjoy!
I have always been a sucker for M&M cookies…but I’ve never actually baked any on my own…Until we had tons of M&M’s leftover from the candy bar at our Wedding. Add this to the fact Jordan loves Oatmeal cookies…and these babies were born. They are chewy, crunchy, and addicting…Good thing I still have about 2 pounds of M&M’s left! The next few batches are going to be given to all of the guests from our Wedding who didn’t take enough candy in the first place…Consider yourself warned.Oh and yes…our Wedding colors were shades of Rose and Gold…so these totally look like Valentine Cookies. Don’t you dare judge.We ordered personalized M&M’s and I’m not even sure if anyone noticed the messaging…One thing is for sure, you definitely can’t appreciate the messaging when the M&M’s are buried into delicious cookies. Fun Fact: The term is “Anchors Aweigh” not “Anchors Away.” I might be the only person in the universe who didn’t know this until I ordered the M&M’s…Another Fun Fact: We were married on a ferry, so we weren’t just putting random phrases on our Wedding candy…I swear.
Oatmeal M&M Cookies
adapted from food.com
makes about 3 dozen cookies
Note: Feel free to half the recipe for a smaller batch. Like I said, I had a lot of M&M’s to use.
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 and 2/3 cups old-fashioned rolled oats
- 2 1/4 cups all-purpose flour, divided
- 1 1/2 cup M&Ms
In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the eggs and vanilla and mix well.
Slowly stir in the baking soda,, oats, and 2 cups of flour. Mix together until just combined. Do not overmix. Toss the M&M’s in 1/4 cup flour, then add to the cookie dough. We don’t want our M&M’s sliding around the dough!
Chill the dough for at least one hour in the fridge. Cookies just aren’t as good if you don’t refrigerate the dough before baking. I usually leave them in overnight.
Preheat oven to 350F degrees.
Roll and drop dough by tablespoonfuls onto a greased baking sheet or silpat. Bake for 10-12 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack. The cookies may appear undone, but if they are brown around the edges they are most definitely done!
The best part about holidays…is the food that goes along with them! Even in my single days, I have always loved Valentines Day…because no matter what it’s an excuse to eat chocolate and drink.
These Red Velvet Brownies with a cheesecake swirl are easy and the perfect color for your Valentine…Whether that be yourself, your significant other, your best friend, or your Mom (who will always be my Valentine, even if I am getting married this year).
Red Velvet Brownies
from Food Network
Red Velvet Brownie Layer:
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs
- 3/4 cup all-purpose flour
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/8 teaspoon vanilla extract
Special equipment: 8 by 8-inch baking pan
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Champagne Chicken…Simple, elegant, delicious…and a great option for a Valentine’s Day dinner!
- 6 boneless, skinless chicken breast halves
- 6 tbsp. lemon juice, freshly squeezed
- freshly ground pepper to taste
- 1/4 cup butter, divided
- 1 tbsp. olive oil
- 1/4 cup shallots, diced
- 2 medium cloves garlic, minced
- 3/4 cup chicken stock
- 3/4 cup champagne
- 1 1/4 cups heavy cream
- 2 tbsp. chives, minced
- Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
- In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.
- In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up browned bits from the bottom of the pan.
- Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately over rice or pasta.