How to Make a Valentine’s Day Heart-Shaped Cake (without a heart-shaped pan!)

2 Comments | Written on February 8, 2012 at 5:00 am , by Kristina Vanni

Love is in the air…

Valentine’s Day is just a few days away!  This adorable recipe is a fun way to express your feelings through a sweet treat.

There’s no need to invest in a special heart-shaped pan that you will only use once a year.  It’s so easy to make this heart shaped cake with two basic pans you already have on hand.  Take a look at the recipe and let me show you how!

Valentine’s Day Heart-Shaped Cake   (click here to view and print recipe) 

1 package cake mix (2-layer size)  any flavor except angel food

1 cup cold milk

1 package (4-serving size) Vanilla flavor Instant Pudding and Pie Filling

1/4 cup powdered sugar

1 tub (8 ounces) Whipped topping, thawed

1/4 teaspoon red food coloring

Small candies or multicolored sprinkles

Heat oven to 350 degrees. Prepare cake mix as directed on package.   Divide batter evenly between greased and floured 8-inch round and 8-inch square baking pans.  Bake as directed on package.   Cool 10 minutes;  remove from pans.  Cool completely on wire racks.

Pour milk into medium bowl.  Add pudding mix and sugar.   Beat with wire whisk 2 minutes.  Gently stir in whipped topping and food coloring.

Leave square cake whole; cut round cake in half.  Assemble pieces on serving tray as shown in photographs below, using a small amount of pudding mixture to hold pieces together.  Frost cake with remaining pudding mixture.  Decorate with candies or sprinkles.  Makes 12 to 16 servings.

Step 1:  Bake your favorite flavor of cake in one 8-inch square pan and one 8-inch round pan.  It’s very important that the pans be the same size! Slice the round cake in half.

 

 

Step 2:  Place each half of the round cake to the sides of the square cake.  Instant heart shape!  (You can use a bit of frosting to hold the pieces together.)

 Step 3:  Frost the cake!  No one will ever know you pieced it together from two separate cakes.

Step 4:  Now it’s time to decorate!  You can use multi-colored sprinkles, Valentine’s candies, or even write a special message to your sweetheart.

 Step 5:  Enjoy with someone special!

Effortless Valentine’s Day Feast for Two

No Comments | Written on February 7, 2012 at 5:00 am , by Kristina Vanni

You don’t need to be a Michelin star chef to create a memorable meal for two this Valentine’s Day.  Something as simple as a warm winter salad, a hearty bowl of soup, and a decadent dessert can earn you big points in the love department.  In the end, when something comes from the heart it doesn’t matter how much money you spend or how many hours you slaved over a hot stove.

Trust me, this meal couldn’t be easier.  Anyone can make a salad, right?  The soup is a snap with the help of Bertolli, and I have a video demo to coach you through the dessert.  Come on, show that special someone how much you care….

Sauteed fennel and red onion is tossed with spinach and radicchio and topped with toasted pine nuts and shaved Parmesan.   This warm salad is a great way to start the meal and a wonderful way to warm the heart of your Valentine!

Warm Italian Salad with Fennel and Toasted Pine Nuts  (click here to view and print recipe)

9 cups loosely packed baby spinach

3 cups bite-sized pieces radicchio (about 1 head)

3 Tablespoons extra virgin olive oil

1 red onion, halved and sliced thin

1 medium fennel bulb, sliced thin

1/4 teaspoon salt, or to taste

3 Tablespoons balsamic vinegar

Freshly ground black pepper, to taste

1/3 cup toasted pine nuts

Garnish:  shaved Parmesan pieces

Toss spinach and radicchio together in a large salad bowl; set aside.  Heat olive oil in a large skillet over medium-high heat.  Add onion, fennel, and salt.  Cook, stirring frequently, until vegetables are softened and browned, about 5-6 minutes.  Stir in vinegar and freshly ground black pepper and cook about 30 seconds until slightly syrupy.  Scrape fennel mixture into the bowl with salad greens.  Add pine nuts and toss until greens wilt slightly, about 1 minute.  Serve immediately topped with Parmesan shavings.

Listen up, this is where the menu get really easy…

For your main course, why not serve one of the Bertolli Frozen Meal Soups!  Their fresh tasting, hearty meal soups are available in the freezer aisle and ready to enjoy in minutes.  These soups for two are so effortless to prepare, you can spend more time wooing your Valentine!  I think the Tuscan-Style Beef and Vegetables tastes great in this menu, but you can check out the four different varieties and select your favorite.

(Find out where you can buy the Bertolli Frozen Meal Soups in your area, click here.)

Plus, while you share a bowl of soup with your love, you also have the opportunity to spread the love to others.

Bertolli is sponsoring the “Ladles of Love” campaign, and will donate 400,000 meals (that’s $50,000!) to Feeding America.  You can learn more and show your support by visiting the Bertolli Facebook page and click on the Ladles of Love tab.

A romantic meal for two isn’t complete without a rich, delectable dessert.  This recipe is fantastic because it makes two individual-sized molten chocolate cakes.  Finish it off with a light dusting of powdered sugar, a few berries and a mint spring.  Nervous about channeling your inner pastry chef?   No worries, I have a how-to demo below to take you through the recipe.   

Molten Chocolate Cakes For Two  (click here to view and print recipe) 

4 Tablespoons unsalted butter, cut into 4 pieces
1/3 cup semisweet chocolate chips
1/2 teaspoon vanilla
1 egg
2 Tablespoons granulated sugar
Pinch of salt
1 Tablespoon all-purpose flour

Garnish:

Powdered sugar
Fresh raspberries or thinly sliced strawberries
Granulated sugar

Heat oven to 450 degrees.  Place 2 cupcake liners into a standard-size muffin tin and spray liners with nonstick spray; set aside.  In a microwave safe dish or measuring up, place butter and chocolate chips.  Heat on high for 45 seconds.  Remove and stir vigorously to completely melt chips; return to microwave for a few seconds if they aren’t melting.  Stir vanilla into chocolate mixture; set aside.  In a medium mixing bowl place egg, 2 Tablespoons granulated sugar, and a pinch of salt.  Mix with a hand mixer or whisk for 2 minutes or until sugar is dissolved.  Stir in melted chocolate mixture and blend.  Stir in flour just until blended.  Using a small rubber scraper or spoon, carefully pour mixture into each cup.  The cups will be filled right to the very top.  Bake for 10 minutes or until the edges are firm but the middle is still soft.  Remove from oven and place on wire rack; cool cakes in the pan for 10 minutes.  After 10 minutes, carefully lift cakes out of muffin tin and slowly peel away the cake liner, being careful not to squeeze the cakes.  Gently flip cakes out onto small serving dishes and slowly peel away the liner.  Dust the cakes with powdered sugar.   Roll the raspberries or strawberries in a little granulated sugar to lightly coat.  Place the sugared berries on the top of the cakes plus scatter some around the plate.  Serve warm.

Step-by-Step Video Demo: 

Blog Giveaway – Cupcake Prize Package

288 Comments | Written on February 6, 2012 at 5:00 am , by Kristina Vanni

The cupcake craze is here to stay!

This week we are giving away a prize package with everything you need to create an endless variety of cupcakes….without even cranking up your oven!

Now for the announcement of last week’s winner….

Congratulations to #167 Lani Wong!  I will be contacting you shortly so I can send you the “Doughnut Prize Package.”

From now through Sunday night you have the opportunity to win this “Cupcake Prize Package.”  Everything you need to prepare and decorate an infinite variety of cupcakes!

The giveaway includes:

Mini Cupcake Maker appliance

The Cupcake Bible Cookbook

Cupcake Heaven Cookbook

Nesting doll measuring cups

Cupcake Corer

Heart rubber scraper

Multi-colored sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us your favorite flavor of cupcake! 

What kind of cake?  What kind of frosting?  Any other toppings or fillings?  Tell us! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

How to Make a “Wine Bottle Chalkboard Menu”

5 Comments | Written on February 4, 2012 at 5:00 am , by Kristina Vanni

When I was back at my parents house over Christmas I came across this idea at their local gourmet grocery store.  They were selling “chalkboard” wine bottles ready to showcase menus and wine lists.  The bottles were so creative and adorable, I swooned and immediately fell in love!  Then I looked at the price…  Almost $20 for this fantastic piece.  (And that’s without even enjoying the bottle of wine first!)

So, I channeled my inner Martha and set out to make one myself!  What’s the worst that could happen?  At least I would enjoy a nice bottle of Pinot out of the deal…

As it turns out, this little craft project is a snap!  Once the bottle is painted and dried you can use the chalkboard for menus, wine lists, guest place settings, and more.  The possibilities are endless!  Here I made two bottles for a casual wine and cheese party.  Give it a try for your next event or get-together!

How to Make a “Wine Bottle Chalkboard Menu”

Step 1:  Drink a bottle of wine

Seriously…this is a requirement.  Preferably a lovely bottle with great company.  Bottles of red or white come in different shapes and sizes, so feel free to pick your favorite or use a variety.  (Next time I might try a Magnum bottle or even one of those tiny individual bottles!)

Step 2:  Clean the bottle and remove the label

I soaked the bottles in a little warm water to completely remove the labels.  You can even run the empty bottle through the dishwasher to get them completely clean.

Chalkboard paint can be purchased in craft or hardware stores.  They come in a variety of sizes for smaller or larger projects.

Step 3:  Paint bottle with chalkboard paint

The paint is dry to the touch within a few hours, but they recommend waiting a day or so before writing on the surface.

Step 4:  Decorate!

This is the fun part!  I used one bottle to list cheeses and the other to display my wine selections.  A delicate ribbon tied around the neck adds interest as well.  Feel free to get creative and give the bottle your own special flair!

Spiked Mini Cupcakes and Football Jello Shots

3 Comments | Written on February 2, 2012 at 5:00 am , by Kristina Vanni

Spike:  After scoring a touchdown, the scoring player may slam the ball violently to the ground in celebration.

Spike:  To add a delicious, yet potent beverage to your favorite food and drinks. 

We have an entire series of adorable, creative, and delicious football themed jello shots, and even some team spirit jello shot cupcakes!

These mini cupcakes take the idea of a “jell-o shot” to a whole new level!  The bite-sized, adult cupcakes can be made in your favorite team colors and spiked with well chilled vodka.  I like to top them off with silver sprinkles to mimic the player’s helmets!

Jell-o Shot Mini Cupcakes  (click here to view and print recipe)

1 package (15.25 ounces) White Cake Mix

1 cup boiling water, divided

1 package (3 ounces) Jell-o Strawberry Flavor Gelatin or Berry Blue Flavor Gelatin

1/2 cup well chilled vodka, divided

1 tub (8 oz) Cool Whip Whipped Topping, thawed

Garnish:  Team spirit sprinkles

Prepare cake batter according to package directions.  Fill greased mini muffin pans 2/3 full.  Bake 10 to 12 minutes or until tests done.  Cool in pan 10 minutes.  Pierce mini cupcakes with a skewer at 1/4 inch intervals.

Add boiling water to your choice of gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Stir in well chilled vodka; pour over mini cupcakes.  Refrigerate 3 hours.

Frost with Cool Whip and top with sprinkles.  Refrigerate 1 hour.

Now you can really get the party started with this selection of Football Jello Shots!  With fun names like “The Referee” or “The Cheerleader” or great flavors like “Gatorade” or “Bloody Mary” there is a little something for everybody to enjoy on game day.  Click here to see our Top 10 Football Jello Shots and whip up a few for your Super Bowl Party!

Are you on Pinterest?  Love Jello Shots?  Follow my brand new Football Jello Shots pinboard!  (And, of course, the other yummy boards while you are there…)  Cheers!

Awesome Beer Cakes

2 Comments | Written on February 1, 2012 at 5:00 am , by Kristina Vanni

With the Super Bowl this weekend, beer is certain to be on many shopping lists.  Sure, it’s great for drinking during the big game, but I wanted to get a little creative and find other ways to use this brilliant brewed beverage.

Cooking with beer is always fun, whether it is on the grill or in a fun appetizer.  But what about dessert?  As it turns out, beer is also an awesome asset to cakes!  The results are full of flavor and super moist.

From bundt cakes to sheet cakes, a cake you make in the microwave and a beer cake you enjoy for breakfast, we have you covered.

Check out these Five Awesome Beer Cakes!

Chocolate-Cherry Beer Cake with Cocoa Beer Frosting  (click here to view and print recipe)

Cake:

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter

2 cups sugar

2 eggs, lightly beaten

2 ounces chocolate, melted

1/2 teaspoon vanilla

1 cup cold beer

3/4 cup buttermilk

1 (10-ounce) jar maraschino cherries, drained and chopped, reserve juice (should be about 2/3 cup)

3/4 cup chopped walnuts

Frosting:

2 tablespoons cocoa

2 tablespoons butter

2 tablespoons Karo syrup

3 tablespoons beer

1 teaspoon vanilla

dash salt

2 cups powdered sugar

For cake:

Sift flour, soda, and salt together; set aside.  In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla.  Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice.  Add cherries and nuts.  Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean.  Cool cake completely.

For frosting:

Mix all ingredients together except powdered sugar, then add powdered sugar.  Beat with electric mixer until smooth.  Spread evenly over cake.

Streusel-Topped Breakfast Beer Coffeecake  (click here to view and print recipe)

Coffeecake:

2 cups all-purpose biscuit mix

1/2 cup sugar

1/2 teaspoon ginger

2/3 cup beer

1 egg, slightly beaten

Streusel Topping:

1/2 cup flour

1/3  cup sugar

1 teaspoon cinnamon

1/3 cup butter

1/4 cup chopped pecans

1.  For coffeecake, combine biscuit mix, sugar, and ginger.  In a separate bowl, mix beer and egg.

2.  Add beer mixture to dry mixture.  Stir lightly, just until moistened.  Turn into a greased 9-inch round cake pan.

3.  For streusel topping, combine flour, sugar, cinnamon, and pecans.   Cut in butter until crumbly.  Sprinkle over coffeecake batter.

4.  Bake at 400 degrees for 20-25 minutes.   Serve warm or cooled.

Spicy Beer Bundt Cake  (click here to view and print recipe) 

1 (18.25 ounce) box spice cake mix

1 (3.4 ounce) package instant vanilla pudding mix

2 teaspoons ground cinnamon

1/4 cup packed brown sugar

4 eggs, slightly beaten

1/4 cup oil

1 cup beer

1/2 cup chopped pecans

Vanilla ice cream, if desired

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, pudding mix and cinnamon in large bowl.  Cream brown sugar, eggs, oil and beer in separate bowl.

3.  Pour beer mixture into dry cake mixture a little at a time and beat after each addition.   Batter should be smooth and creamy.

4.  Sprinkle pecans on the bottom of a greased and floured bundt pan.  Pour batter over pecans in bundt pan.  Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean.  Cool before serving.  Serve with a scoop of vanilla ice cream, if desired.

Beer and Chocolate Microwave Mug Cake  (click here to view and print recipe)

1/2 cup flour

1/2 cup sugar

1/4 cup cocoa

2 eggs

1/4 cup milk

2 tablespoons beer

1/2 cup canola oil

1/2 cup chocolate chips

1 teaspoon vanilla or coffee extract

Garnish:  Whipped cream and chocolate chips, if desired

Mix all ingredients in a bowl and pour into 3 coffee mugs (1 cup size mugs).  Put on microwave turntable and microwave for 2:30 to 2:45.  (If there is no turntable, turn buy hand every minute or so.)

Top with a dollop of whipped cream and extra chocolate chips, if desired.

Pear and Beer Gingerbread Upside-Down Cake  (click here to view and print recipe) 

2 tablespoons butter

1/3 cup packed brown sugar

2 medium pears, pared and sliced

1 package (14 ounces) gingerbread mix

1 to 1 1/4 cups beer

1 egg

1.  Melt butter in an 8-inch square pan.  Stir in brown sugar; spread evenly over bottom of pan.  Arrange pear slices in rows over sugar.

2.  Prepare gingerbread according to package directions, substituting an equal amount of beer for the amount of water specified, and adding egg as called for in the directions.

3.  Pour batter over pears.

4.  Bake at 350 for 30-35 minutes, or until cake tests done.  Immediately loosen cake from sides of pan and invert on a serving platter.  Serve warm.

Butterscotch Oatmeal Cookies

2 Comments | Written on January 31, 2012 at 5:00 am , by Kristina Vanni

Hi Everybody!

Whew… I am finally back in the good ‘ol US of A after the trip of a lifetime in South America.  I was in Peru exploring the magical ruins of Machu Picchu, the hustle and bustle of the capital city of Lima, and, of course, the legendary cuisine!   I promise lots of photos, videos and recipes over the next few weeks.  (Get ready to be shocked by a few of the local delicacies I ordered in Peru!  Any guesses?)

Internet access was a little spotty while I was in the mountains, so we have a bit of logistics to catch up on.  First of all, thanks so much to everyone who has been entering the weekly blog giveaways, entering the recipe contests and voting for the Reader’s Choice awards!

Now, for some winners!  (Randomly selected by Random.org)

The lucky winner in the Julia Child Prize Package is… #177 Beth H.!

And the the winner in the Coffee Maker Prize Package is…  #294 Chaney!

Don’t forget to enter the Valentine’s Day Breakfast in Bed Doughnut Prize Package this week!  (click here for the link)

Nothing welcomes you home (from school, or a long trip!) like a warm batch of cookies and a tall glass of milk.  These unique cookies include two cups of cornflakes for added texture and crunch.  Also, these cookies freeze well, so it is fun to whip up a batch and then save a few for a sweet indulgence later!

Butterscotch Oatmeal Cookies  (click here to view and print recipe)

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 teaspoons vanilla extract

1 Tablespoon water

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned or quick-cooking oatmeal (not instant)

2 cups butterscotch morsels

2 cups cornflakes

1 cup chopped walnuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a large mixer bowl, beat the butter, granulated sugar, and brown sugar together until mixed.  Beat in the eggs, one at a time.  Beat in vanilla and water.  In a medium bowl, toss together the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the butter mixture and beat until combined.  Add the oatmeal, butterscotch morsels, cornflakes, and walnuts; mix well.

Place heaping spoonfuls of batter, about 2-inches apart, onto prepared baking sheets.  Gently press each cookie to flatten it slightly.  Bake cookies until lightly browned, about 10-12 minutes.  Transfer to wire racks to cool completely.  Makes about 5-6 dozen cookies.

Blog Giveaway – Doughnut Prize Package

286 Comments | Written on January 30, 2012 at 5:00 am , by Kristina Vanni

There is nothing quite like breakfast in bed.  Not only do you have an excuse to relax a bit in your PJ’s, it is also such a wonderful way for someone to show how much they care.  This week the blog giveaway will give you all of the tools you need to prepare a breakfast in bed for some one special.  Just in time for Valentine’s Day!

From now through Sunday night you have the opportunity to win this “Doughnut Prize Package.”  Everything you need to prepare and decorate homemade doughnuts!

The giveaway includes:

Three different kinds of doughnut pans – Large and small doughnuts, as well as doughnut twists!

Doughnuts cookbook

Two doughnut mixes – cinnamon sugar and chocolate

Valentine’s Day cookie cutters

Valentine’s Day apron

Valentine’s Day sprinkles

Here is all you have to do:

Leave a comment here on the blog telling us who you would like to serve breakfast in bed! 

It’s that easy!   One lucky winner will be randomly selected in one week from today.  Be sure to come back to see if YOU are the winner!

Official Rules

*Note:  Comments need to be approved through WordPress.  If you don’t see yours right away, don’t worry…I will get to it as soon as I can!  Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!

Peruvian Pisco Sour

No Comments | Written on January 26, 2012 at 5:00 am , by Kristina Vanni

Right about now, I just might be drinking one of these.  Except I will be sipping from the Southern Hemisphere!  Any guesses where I am?

Here’s a hit:  The signature spirit of this place is “Pisco,” a grape brandy produced in the winemaking regions of South America.  Have you figured it out yet?

Right now I am in Peru!!!

This is such a thrill because I have never been to South America and have dreamed of traveling to Peru for as long as I can remember.  I will be traveling on an Adventures by Disney itinerary.  In fact, you can follow the entire itinerary here.   From Lima to the Sacred Valley, Machu Picchu and Cusco, we will experience everything this country has to offer.

I didn’t know what to expect when I first heard about this signature drink.  It is a bit odd to think about enjoying a cocktail that is blended with egg whites!

I would describe this drink as tasting like a “Margarita with Foam.”   The pisco is mixed with sugar and citrus and then topped with an egg white froth.  Now, I know the first thing you are going to think is, “raw egg white?!”

I have the perfect answer for that!  There is a company called Safest Choice Eggs and they are the only brand that offers fully pasteurized eggs…in their shell!

That means these eggs are completely safe to eat raw or not fully cooked without the fear of salmonella.  Go ahead, take a bite of that cookie dough, enjoy a poached egg, or make homemade mayonnaise!  While you are at it, give a Peruvian Pisco Sour a try!

Peruvian Pisco Sour  (click here to view and print recipe)

2 ounces Pisco

1 Tablespoon sugar

1 Tablespoon fresh lemon juice

1 teaspoon pasteurized egg whites

Garnish:  lemon wedges

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lemon juice, and egg whites.  Blend until smooth and serve straight up in a martini glass with a lemon wedge.

The Ultimate Super Bowl Dip

5 Comments | Written on January 25, 2012 at 5:00 am , by Kristina Vanni

When it comes to the Super Bowl, I like to pull out all the stops for game day snacks.  The more ooey-gooey, cheesy, and indulgent the better.  The problem is, there are so many amazing and delicious dips out there, it is hard to choose just one to serve!

That’s why I love this “Ultimate Super Bowl Dip.”  It combines all my favorite flavors from a variety of different dips.   Not only do you have two different kinds of cheese, there is spinach, Italian sausage and peppers.  Red peppers for color and rings of sweet banana peppers for flavor.

Take this dip to a whole new level and serve with blue corn tortilla chips, bagel chips or warm baguette slices.  Come on!  It’s the Super Bowl, up the ante this year and serve the ultimate chips and dip your guests are sure to remember.