Happy Valentine's Day!

Pottery for your sweetheart!

A look back at the Valentine's Day Countdown:
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Blog posts: 
red velvet cupcakes
breakfast in bed - pancakes!
hot chocolate
chocolate sauce

red velvet cupcakes and mixing bowls

Red Velvet Cupcakes 

(and a bowl for mixing)

I scroll through pictures on foodgawker and epicurious on my iphone when I'm looking for ideas for planning meals.  With Valentine's Day just a few short days away, I've been searching "red velvet cupcake" recipes. My research yielded a lot of recipes that called for buttermilk, but I like to use ingredients that I might have on hand. Let me know if you don't think this one is the best:  

McCormick's recipe makes 30 yummy red velvet cupcakes.  
(Sour cream is their secret ingredient.)

2 1/2 cups flour

1/2 cup unsweetened cocoa powder (I like Droste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

 

You'll need another bowl for mixing the frosting

Vanilla Cream Cheese Frosting:  

  

Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Because I can only dream ... about actually reaching the front of the line at Magnolia's Bakery for one of their red velvet cupcakes, I'll have one of my own instead.

For more food and pottery ideas, follow me on Pinterest.

  

14 days til Valentine's Day - pottery for your sweetheart

Breakfast in Bed

Homemade pancakes served on a plate made by hand

Food and pottery - oh yeah~!

Hands down best pancake recipe ever....

2 eggs

1 1/4 cup milk

3 tsp sugar

1 1/2 cup flour

1 3/4 tsp baking powder

3 tsp melted salted butter

Mix all wet ingredients except butter. Add wet to mixed dry ingredients. Add melted butter.  Spoon 1/4 cup rounds onto warmed buttered skillet. Serve with local maple syrup or wildflower honey ... warmed. Makes 10-12 pancakes.

Are you following the countdown?

21 days til Valentine's Day

Luxurious Hot Chocolate 

- recipe makes enough for 4 servings

Pour 2 1/2 cups milk into a saucepan followed by 3 1/2 oz dark chocolate. Cook over medium heat, stirring constantly, until chocolate has melted. Bring mixture to a boil, then whisk in 2-3 Tablespoons heavy cream until frothy. Test for sweetness, add sugar to taste.

Pour into handmade mugs, like the one pictured here... and enjoy.

This recipe will give you and your sweetheart 2 cups each :)

More Valentine's Day gifts ideas are featured on my website.

28 days til Valentine's Day

I'm featuring pottery for your sweetheart on my social media accounts this month as I count down the days in the month before Valentine's Day.

Chocolate Sauce

to warm and pour over ice cream in a sweet heart shaped pitcher bowl (featured above)

12 oz semisweet chocolate, cut into pieces 

1 cup heavy whipping cream

1/3 cup sugar

1/3 cup light corn syrup

1 1/2 tsp vanilla
1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.

Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often. 

Remove from heat and pour immediately over the chocolate.  Let stand until the chocolate has melted, then stir until smooth.

Stir in the vanilla extract and alcohol, if using.

Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving.

Makes about 2 cups. Preparation time 15 minutes.