Valentines Galore

I love this fun, easy way to make a candy dish a little more elegant? Check it out here.

I really like this idea! You could again do a countdown until the day, or give it all at once...how personal and sweet at the same time!

Bubble Hat

His new favorite thing is to have bubbles in the bathtub. I asked if he wanted a bubble mustache, he said "I want a hat!" So we made him a bubble hat, he saw it in the mirror and I took a picture of him and his hat.

If you want to check out other mommy moment pictures or join in on the fun yourself go here!

Good Things Utah

I never watched this show when I lived in Utah--but today I found some awesome things on their website! Remember this pillow I was in love with? Yeah--don't bother buying the pattern, because the instructions, including a video are here!

You can also find some awesome recipes from places I like to eat--like Kneaders and Panda Express!

I'm excited to check out past features from Good Things Utah...

Pencil Power

I love makeup. It makes me feel pretty. I really liked this video that showed different ways you can use makeup pencils--I didn't even know some of these existed!

Brie and Strawberry Pastry with Chocolate Sauce

I've never had brie cheese before. But this looks so beautifully yummy--I might even attempt it despite my allergy to strawberries. Sometimes it's just worth it.

Brie Cheese & Strawberry Puff Pastry "Ravioli" & Chocolate Sauce

Ravioli:
1 sheet store-bought puff pastry, defrosted
Flour for dusting
2 oz. Brie cheese, chilled
2 medium-sized strawberries, cut into eighths
1 egg white
2 tsp water
2 tbsp turbinado sugar (such as Sugar in the Raw)

Chocolate Sauce:
½ cup heavy cream
2 oz. high-quality bittersweet (not unsweetened) chocolate, finely chopped
1 ½ oz. high-quality semisweet chocolate, finely chopped

Ravioli:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

On a surface lightly dusted with flour, roll the puff pastry sheet into a 12-inch square. Cut the sheet in half to form two rectangles.

Thinly slice the Brie cheese and cut each piece into thirds crosswise for a total of 8 squares. Lay the Brie cheese pieces at even intervals on one rectangle of puff pastry. Top each piece of Brie with two strawberry pieces. Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each cheese/strawberry mound. Using a handheld circle ravioli cutter or a knife, cut around each mound to form eight “ravioli”.

Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.

In a small bowl, whisk together the egg white and water and brush the surface of the ravioli with the mixture. Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 12 minutes. Place on a cooling rack for 5 to 10 minutes.

Chocolate Sauce:
In a small saucepan, heat the cream until it just starts to boil. Place the bittersweet and semisweet chocolate into a medium bowl and pour the cream over the chocolate, whisking until smooth.

Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.

Serves 4.

Various Valentines

I think this would be so sweet to make for your sweetheart and fill with reasons why you love that person or you could exchange love letters to each other--whatever you want!


I love this idea of a Valentine's countdown--although you could probably do the same thing with a full box of chocolates and just stick the papers underneath each one with instructions to eat one a day until Valentine's Day. :)
I love flowers. Roses are so expensive at Valentine's day...but wouldn't this also be a lovely gift from your sweetheart?
This could be a fun and easy gift to give the love of your life--or you could turn it into a countdown as well and leave them one a day!

Frames for all Seasons

I found this idea and totally love it--they use these three simple frames for all holidays, just changing what goes inside of them! Check it out here.

Food from the Heart

I completely love both of these ideas! How fun would it be to make cupcakes for your family and they get to bite into a yummy surprise for their eyes as well as mouth! The cupcakes instructions I found here. I used the cake picture from here--but love the instructions found here instead, where you get a heart shape in each slice of cake--plus you can watch a video showing you exactly how to do it!

P.S.

Blue Cricket Design is hosting a love letter week...and I absolutely love today's love letter! You could keep this one up all year long if you wanted.

Blueberry

I think this cake looks so beautiful and refreshing. I spotted this recipe via Simply Modern Mom.
I'm not so sure about the oil though...but I would still try it!

Olive Oil Cake with Blueberry
Ingredients:

• 4 eggs
• 1-3/4 cups sugar, divided
• 1/4 cup milk
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1-1/4 cups Bertolli^® Extra Light^™ Tasting Olive Oil, divided
• 2 containers (6 oz. ea.) fresh blueberries
• Juice of 1 lemon (about 3 Tbsp.)
• 1 tsp. grated lemon peel

1. Preheat oven to 350° F. Spray 13- x 9-inch baking pan with nonstick cooking spray; set aside.

2. Beat eggs with 1-1/4 cups sugar in medium bowl with electric mixer on medium-high speed until eggs are pale and thick, about 5 minutes. Slowly beat in milk. Slowly add flour blended with baking powder and mix just until blended. Add 1 cup extra light tasting olive oil and beat just until blended. Turn into prepared pan.

3. Bake in center of oven 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan and cool completely.

4. Meanwhile, for blueberry sauce, combine blueberries, remaining 1/2 cup sugar, remaining 1/4 cup olive oil and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until blueberries start to burst. Remove from heat; stir in lemon peel. Let cool to room temperature. Serve blueberry sauce with cake.