MINI Heart Shaped Valentine Cakes

CHECK OUT this idea for your Valentine!!! From Martha herself, no heart shaped pans required.... These little sweets will put a smile on anyone's face! I believe the recipe makes 6 of these mini cakes, so you'll be able to spread the love for sure!

If you don't have time in your schedule to make these little treasures, call Paulette! Many other Valentine ideas available too... Chocolate, cookies, candies... the whole dinner?!?! What a sweet surprise!

Ingredients

Makes six 4-inch heart-shaped cakes

• 1/4 cup cocoa powder
• 2 tablespoons red food coloring
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
• 1 2/3 cups sugar
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups cake flour (not self-rising)
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• 1 teaspoon baking soda
• 1/4 cup melted dark chocolate, for decorating
• Speckled Cinnamon Frosting

Directions

1. Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
4. Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
5. In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
6. Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
7. Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
8. Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
9. Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
10. Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Recipe of the Week! Steak and Cheese Sandwich

Ah yes.... Why go out to the steakhouse, when you can serve this quick meal at home? The key to the quickness is the fact you're not cooking a solid piece of steak. It's cut into strips. Remember how to make a stir fry? Pretty close to the same idea. Serve with some Baked! Potato Chips and some yummy coleslaw and you have a fast meal that will impress anyone.

Here's the Cooking Light take on a Steak and Cheese Sandwich...

Ingredients

• 1 teaspoon olive oil
• 2 cups presliced onion
• 2 cups green bell pepper strips
• 2 teaspoons bottled minced garlic
• 1 cup presliced mushrooms
• 3/4 pound top round steak, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons Worcestershire sauce
• 4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
• 4 (2 1/2-ounce) hoagie rolls with sesame seeds

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.

Recipe of the Week! Smothered Pork Chops

Here is a classic dish that is hearty and easy to make. It's creamy goodness makes it feel like a complete indulgence, but if you can make a few adjustments with some of the main ingredients, you can trim lots of the fat off making it much more healthy. The taste and texture are still just as good and when you serve it over noodles or rice, you have a complete meal. Don't forget some vegies to make it a well rounded dinner!

Smothered Pork Chops

6	boneless pork loin chops (4 oz each)
1	teaspoon canola oil
1/2	cup chopped onion (1 medium)
1	package (8 oz) sliced fresh mushrooms (3 cups)
1	can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4	cup water
1/2	teaspoon reduced-sodium soy sauce
1/4	teaspoon dried sage or thyme leaves
1/8	teaspoon pepper
1/2	cup fat-free sour cream

In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.

Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.

Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

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Happy 2010 Everyone! Brunch Recipes!

Ah.... the New Year!

... and a GREAT way to start it off is with a yummy, filling brunch to kill the aches {maybe?} from the night before...

Brunch is the combination of Breakfast AND Lunch, and is meant to take the place of both. It is often a heavier meal to make sure you're satisfied throughout the day until your evening meal.

Here are a few ideas for a scrumptious menu and really, you can serve anything you like...

Eggs
Potatoes
Fruit
French Toast

We'll elaborate on the Egg Bake portion because there are a million recipes for them, so whip up a pan and feed the masses!
Confetti Egg Bake {from Betty Crocker}

1	bag (1 1/4 pounds) refrigerated shredded hash browns
1	tablespoon butter or margarine
2	medium green onions, sliced (2 tablespoons)
1	package (8 ounces) sliced mushrooms
1	cup Green Giant® frozen mixed vegetables (from 1-pound bag), thawed
12	eggs
2	cups shredded Cheddar cheese (8 ounces)
1/2	cup milk
1	teaspoon salt
1/4	teaspoon pepper

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1.	Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
2.	Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
3.	Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
4.	Bake uncovered about 40 minutes or until eggs are set in center.

How about some muffins to serve with that Egg Bake??

Whole Wheat - Blueberry Muffins

2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
3/4	cup fat-free (skim) milk
1/4	cup vegetable oil
1/4	cup honey
1	egg
1	cup Gold Medal® all-purpose flour
1	cup Gold Medal® whole wheat flour
3	teaspoons baking powder
1/2	teaspoon salt
1	cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

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1.	Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2.	In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3.	Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

To round out a wonderful brunch, just throw in a bowl of your favorite fruits, some juice and coffee and you'll be ready for the rest of the day, whether you're traveling to or from home for the weekend, or spending the day on the couch with a few good movies... Your tummy will thank you.