Whether it’s Valentine’s Day morning or just a regular old Sunday, this easy breakfast barely needs a recipe.
I simply paired peach jam and laughing cow cheese.
Choose a grainy bread and toast like a grilled cheese! Seriously that’s it I swear.
So many pairings possible here…
Goat cheese and blackberry jam
Brie and strawberry jam
Sharp aged cheddar and apple butter
Havarti cheese and raspberry jam
Really anything sweet and cheesy will work
Enjoy the rest of your week!
I love a good challenge. So when Little Miss Party approached me about restyling their Halloween Chex Little Miss Party in a Box, of course I couldn’t resist!
The box arrived on my doorstep just as cute as can be. The attention to detail and adorable packaging made it feel like I was opening a present.
I took an inventory of what I had and decided to focus on three key items to pull together a simple and sweet Valentine’s Day snack table. The other goodies will be saved to for next Halloween.
While planning out what I was going to do for the set-up, I opened up the box of Chocolate Chex and couldn’t get over how good they were just on their own. In fact, handfuls of the cereal kept disappearing each time my two young children would walk by! It was then that I realized, I could serve the Chocolate Chex straight out of the box on the snack table. I mean, it doesn’t get any more hassle free than that!
I used the chevron favor bags embellished with a gold foil heart sticker to serve the Chex mix. And on the other side of the table, I included the black and white striped cups also embellished with the same gold foil heart sticker. Sticking with my no hassle approach to snacks on the table, I looked to my pantry and decided to add some cereal bars stacked on a cake plate in the center of the table.
I decided to drape some gold sequin fabric behind the table and thought it could use another element, so I created an “XOXO” banner cut out from the chevron favor bags.
To make the banner, I blew up the letters “XO” in 550 pt font in Microsoft Word. I printed and cut the letters out and traced them on the favor bags. Then I cut the letters out of the favor bags, punched holes at the top and strung the letters on a strand of jute twine. It was so easy to make and turned out so cute!
Thanks Little Miss Party and Chex for sending along the box of goodies! I had fun putting together the snack table and my boys had even more fun devouring the treats with their friends!
This post was written and photographed by our sweet friend Tara Berger of One Stylish Party.
Is there anyone out there who is as nuts as I am about Valentine’s Day? I know it’s a pretty corny, mushy holiday but come on….the hearts??
I LOVE HEARTS. There I said it and now you know. I don’t need to wait for an occasion to buy anything that looks like a heart but I usually refrain from making heart shaped foods until V Day. As you know, I already have a problem with overdoing the ombré thing so I try to control myself with this particular shape. Wait…I forgot about the time when I used my heart shaped cookie cutter to make watermelon this past Summer. It doesn’t count.
Red Velvet Cake has to be one of my favorites. The color is outta control and the taste is amazing, especially when married with a fluffy cream cheese icing. The only issue with all that red velvetness is this….most recipes require a bucket load of food coloring. Usually around a tablespoon and sometimes more! That’s a heck of a lot and just in case you didn’t know, food coloring is full of yucky chemicals and has been linked to a bunch of nasty things that could happen to your body. So what do you do? Try to stay as natural as possible while still getting the same effect for this gorgeous cake. What’s red in our food groups? How bout’ a beet? They are “red carpet” stunning with just the right amount of natural color. Better yet, beets are full of nutrients and are very healthy for you. Now, I’m not trying to pull the wool over your eyes with this cake…..it’s still cake but I tweeked the ingredients to make it acceptable in my book.
MY HEART IS “BEETING” FOR THIS CAKE
2 1/2 cups cake and pastry flour (use this type of flour…it will lighten the cake)
1/4 cup canola oil
3/4 cup cocoa powder (don’t use Dutch processed… I like Ghirardelli)
1 tsp salt
1 1/2 tsps baking powder
1/2 tsp baking soda
1 cup unsalted butter, room temp
1 tbls vanilla extract
2 ½ cups granulated sugar
4 extra large eggs, lightly beaten
3/4 cup low fat buttermilk (you can use almond, rice or soy for non-dairy)
1 cup beet puree (*recipe below) – about 6 small beets ½ cup + 2 tablespoons orange juice
Preheat oven to 350 degrees. Grease two 9” cake pans or a fun heart shaped pan like I used…you will just have to adjust the baking time to 20 – 25 minutes.
In a medium bowl, whisk together the flour, cocoa, salt and baking powder.
In another medium bowl, whisk together the milk, beet puree, orange juice and oil.
In the bowl of your stand mixer, cream together the butter, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Add a third of the liquid ingredients, followed by a third of the dry ingredients, alternating wet and dry and mixing well after each addition.
Pour into your prepared pans and bake for 30 minutes, or until a toothpick comes out clean and the tops bounce back when you touch them. Let cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack before frosting with yogurt cream cheese icing.
Wash the beets and wrap in aluminum foil.
Place the foil-wrapped beets on a baking sheet to catch any drips, and bake in a 400F degree oven for 40-60 minutes, or until a fork easily pierces their flesh.
Remove from oven and let cool. The skins should easily peel off. Chop the beets and puree them well in blender or food processor.
Greek Yogurt Frosting:
One 8-ounce package reduced-fat cream cheese
1 1/4 cups confectioners’ sugar
1/4 cup reduced-fat Greek yogurt
Whip and go.
Happy Pre Valentines Day!
We are cranking up the red and pink over here at LMP. It’s time to prepare for the most romantic day of the year. Whether you’re in a relationship or not, Valentine’s Day is an excuse to tell those special people in your life that you love them.
And what better way to do so then with something sweet to eat? We asked our friend Clare of Clarelicious to come up with some decadent eats inspired by Valentine’s Day for us. She ran away with this one…
Between the vintage card cookies and mini cakes I didn’t know which way to turn first.
But then there it was…love at first sight between myself and the XO chocolate sandwich cookies.
Don’t be a fool in love I told myself when I quickly moved on to the brownie, strawberry and marshmallow kabobs that were drizzled all over with chocolate.
And how about these heart shaped nutella tarts topped with raspberries? Oh, hello!
I was pretty much set right over the edge after biting into one of these…nutella pop tarts. I mean what? SO GOOD!! She made raspberry poptarts too! Clare!
We didn’t know where to begin with the styling of all these goodies. We were most excited about plating on our new and gorgeous cake stand from our friends over at Layla Grayce. A cake stand so pretty and perfect for valentine’s day…and one that I will use over and over for brunches, showers, gathering with friends…such a show stopper.
Aside from the ultimate sugar high, we had a pretty fabulous playdate with our dear friends. Click on over to Mommy Shorts to see Project Playdate for Valentine’s Day. Great ideas for homemade gifts and crafts for family, friends and teachers!
PS – Clare made so many desserts we felt it was only fair to save some for another post…so stay tuned! Cookies bigger then our head…and more coming soon!
All of the pretty photos above were taken by Karilyn Sanders.
Okay, listen to me. I know exactly what you’re thinking. I have completely lost my mind and need to be taken to “Ombré” rehab. Well yes, I may be a teensie bit obsessed with color gradations in food. I can’t help it and again I blame my addiction to Pinterest. Who would have ever thought that a virtual scrapbooking website would cause me to create things that I really don’t have to do. For example, on a chilly Sunday morning when everyone in the household hovers around the kitchen to see what’s for brunch, do I really need to make pancakes in 5 separate bowls so that they are pretty to photograph and eat? Why of course I do. The boys in the hood just have to deal with the ongoing antics of thegardenofeatin now. Tough luck….at least they reap the benefits of the end result…..which is pretty yummy ombré food to stuff in their faces.
These pancakes are certainly a twist on the normal Aunt J’s. Flashback to 1965. I was only 6 years old and wished my mother was Aunt Jemima. I have no idea why I wanted her to be a large woman, with a red and white schmata (rag) on her head cookin’ up stacks and stacks of pancakes in our kitchen. You’re wondering when my weirdness started to emerge? I think it was around June 21, 1965. CRAP I’m old.
Let’s get back to how to color code a flapjack…
GOE – Carrot, Blood Orange & Beet Juice Pancakes with Greek Yogurt Glaze
For the Batter:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
1 tbls each Carrot Juice, Beet Juice and Blood Orange Juice for color – Mix equal parts in separate bowl – Note: This is totally not necessary to do this step but I wanted to and it actually added some extra kick to the pancakes.
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Greek yogurt glaze:
1 cup vanilla or plain Greek yogurt
1/2 cup icing sugar
1 tsp vanilla extract
Mix well until you get a nice drippy glaze consistency
Heat griddle or electric frying pan to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon onto griddle. Wipe off excess.
Divide your pancake mix into separate bowls and tint each layer with 1 drop juice in first bowl, 2 drops in the second, 3 drops etc. Leave one bowl untinted.
Using a 1/4 cup measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Make your glaze. Serve warm drizzled with glaze. I topped mine with tapioca balls just for the pic…don’t get carried away or you will end up like me.
See ya next week!