Homemade Valentines

Valentine's Day is the perfect time to show the people in your life that you care, and homemade valentines are a nice way to do that.  They let you express exactly how you feel and add personal touches for those special people.  The cards can be as simple or as elaborate as you'd like to make them, too.  You could stamp a nice saying on a blank card or go all out with ribbons and embellishments.  Just make sure to put your heart into it, and they'll get the message that they're loved.

If you like the cards below, check out the We R Memory Keepers Love Struck collection to create your own projects with these papers and embellishments.

Holiday Treat Gifts

There are always people that you want to send holiday wishes to during this season but don't want to spend a fortune on gifts.  Cards are nice for all of the families, couples, and distant friends.  Food gifts, though, are perfect for those you see frequently and should get something a little more substantial from you.  When you spend your time and energy creating something enjoyable for them, they will be very appreciative of the gesture, not to mention the amazing eats!

This Christmas I decided to make some festive red velvet cupcakes for the first time.  I adorned them with little holiday toppers, boxed them up, and trimmed them with some festive baker's twine.  Off they went to all of those on our list that needed a little holiday cheer...And they got great reviews!  I would definitely recommend this recipe.  Keep it in mind since Valentine's Day is coming up quickly.

Ingredients:

For cupcakes:

4 tablespoons unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

2½ tablespoons unsweetened cocoa powder

3 tablespoons red food coloring

½ teaspoon vanilla extract

½ cup buttermilk

1 cup + 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons distilled white vinegar

For frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

* Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

* On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

* In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

* Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

* Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

* Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

* Next, make the frosting. Using the whisk or beater attachment for your mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

* Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

(Recipe from the Brown Eyed Baker)

Updated Holiday Bread

I don't really care for fruit cake, but the traditional panettone is pretty big here in the UK. It's a little lighter than a standard fruit cake.  I'd much prefer a moist coffee cake, though, to panettone or a dense loaf of dried fruit.  When I got a bunch of persimmons in a recent veg box delivery, I thought I'd make more of an updated version of holiday bread. I had never cooked or baked with persimmons before, but I figured I would give it a try.

This recipe came out amazingly well.  It was moist with the perfect amount of holiday spices.  Even the extra loaf that I made with raisins incorporated into the batter came out great.  So, I decided that this should be the replacement holiday recipe for getting into the spirit of the season.  It's got the flavor to conjure up cozy evenings at home, and it's perfect to give as seasonal gifts that people will actually love to eat.

Persimmon Bread

* 5-6 persimmons to make about 1 cup of pulp

* 2 tsp baking soda

* 3 cups sugar

* 1 cup vegetable oil

* 4 eggs

*1 1/2 tsp cinnamon

* 1/2 tsp nutmeg

* 1 1/2 tsp salt

*2/3 cup water

* 3 cups flour

* 1 to 1 1/2 cup raisins (optional)

* 1 cup chopped peanuts (or preferred nuts - optional)

* Preheat oven to 350 degrees and grease two loaf pans (3 x 6 inches in size)

* Cut persimmons and remove center if tough.  Blend the persimmons in a blender on puree until the are smooth.

* Push puree through a sieve over a medium sized bowl. Add baking soda and let stand for 5 minutes to thicken.

* In another medium bowl, combine sugar, oil, eggs, cinnamon, and salt.  Blend together until smooth. Then, alternately mix in the pulp, water, and flour.  If preferred, mix the raisins into the batter. 

* Pour batter into the loaf pans to fill about halfway.  Add the nuts on top of the batter if preferred.  

* Bake for 1 hour until a toothpick comes out clean.

* Remove from the oven and let the bread sit in the pan for another 10 minutes before removing.  Enjoy!