Have you ever wondered how the symbol/letter X came to stand for Kiss?
Traced back to the Middle Ages, X was used to sign off on documents followed by the writer often kissing the mark signifying their oath. The gesture flourished as the common sign used to certify records, books, letters and paperwork.
X stood for Kiss, and the gesture gave life to the term “sealed with a kiss.”
Treat roses keep fresh when stored in an airtight container with a sealed lid, and fresh cut roses keep best when following these suggestions:
If a packet of flower food is included with your rose bouquet you will want to use it. Dissolve the food in a couple of tablespoons of warm water, stirring to completely dissolve.
Take roses out of wrap and remove leaves that will be below your desired water line. Cut each stem at an angle which allows optimal water intake. add it to the water to promote the buds opening and to slow any bacterial growth.
Place the roses in your container of choice and arrange to your liking. Placing the arrangement in a cool area away from heat vents and out of direct sunlight prolongs the life of the roses.
When the bloom and the beauty is off the rose(s), drying the roses to keep for sentimental reasons is an easy project.
Gather the amount of rose stems you want to dry, remove all the leaves from each stem, and bind stems together with a rubber band. Hang upside down for 2 to 3 weeks in a cool, dark place free of humidity.
Quickly taking its place as the big dog restaurant on the block, Piccadilly has been the one word answer to the what and/or where do you want to eat for dinner question asked what seems a gazillion times over all these years.
A recent walk down memory lane conversation began with Dave and I naming our favorite dishes and desserts that sadly are no longer on the menu at Piccadilly.
Southern fried chicken so crisp you could hear the crunch clear across the rows of booths and tables.
Cinnamon crusted egg custard served in dark green pottery custard cups.
Preparing or purchasing Valentine’s Day sweets for the sweet is a scrumptious tradition.
Sweet logic and delicious justification make Cupid’s case for whipping up one of these Valentine’s Day desserts delectably dedicated to the one you love.
Sharing is caring.
Food is love.
Calories don’t count on Valentine’s Day.
Let’s Valentine’s Day Desserts!
Chocolate Chip Cookie Dough Valentine’s Hearts
Ingredients
¼ cup unsalted butter-softened
½ tsp pure vanilla extract
6 tablespoons light brown sugar, packed
2 tablespoons peanut butter
1 cup all-purpose flour
7 oz. sweetened condensed milk
1 cup mini chocolate chip morsels
For Dipping and Decoration:
10. oz semi sweet baking chocolate
1.5 oz white chocolate for garnish
A few drops of pink or red food colors
Directions
Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy. Add flour and sweetened condensed milk and beat until combined. Fold in the mini chocolate chip morsels.
Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.
recipe Cherry or Chocolate Frosting (see recipe below)
recipe Chocolate-Dipped Cherries (see recipe below) (optional)
Directions
Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside. In bowl combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate.
To serve, top with Chocolate-Dipped Cherries.
Serves 8.
Cherry Frosting
Ingredients
1 ½ cups powdered sugar
1 8 ounce carton sour cream
1 cup whipping cream (do not use ultra-pasteurized whipping cream)
2 tablespoons maraschino cherry juice
Directions
In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.
Chocolate-Dipped Cherries
Ingredients
16 maraschino cherries with stems
½ cup semisweet chocolate pieces
1 teaspoon shortening
Directions
Drain cherries; pat dry with paper towels. In small microwave-safe bowl combine semisweet chocolate pieces and shortening. Cook on 50 percent power (medium) 1½ to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Red velvet cupcakes, molten lava cakes or cheesecake!
Red Velvet Molten Lava Cakes from Spache the Spatula look absolutely divine.
Click on the link to check out this and other tempting recipes from Spache the Spatula. Red Velvet Molten Lava Cakes
Red Velvet Cheesecake
Ingredients
1 pound milk chocolate, chopped
½ cup butter
19 ounce package chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
½ cup packed brown sugar
½ cup butter, melted
48 ounce packages cream cheese, softened
18 ounce carton dairy sour cream
1/3 cup granulated sugar
1/3 cup buttermilk
11 ounce bottle red food coloring (2 Tbsp.)
4 eggs
2 egg yolks
Chocolate leaves (optional)
Powdered sugar (optional)
Unsweetened cocoa powder (optional)
Fresh raspberries and/or small whole strawberries(optional)
Directions
In a medium saucepan, melt chocolate and ½ cup butter over low heat; transfer to a bowl and cool completely.
Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the ½ cup melted butter; cover and process until well combined. Transfer crumbs to a 10×3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a ½-inch space at the top of the pan. Set aside.
For Filling:
In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
Bake and chill up to 24 hours. Garnish just before serving.
Whisk the flour, cocoa powder, ¾ teaspoon salt and the baking powder in a medium bowl. Beat the sugar and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg
and 1 teaspoon vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Cover the dough and refrigerate until firm, about 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/8 inch thick on a lightly floured surface, then cut out cookies with a 2-inch heart-shaped cutter.
Arrange about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are slightly firm, 8 to 10 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Make the filling:
Combine the white chocolate, remaining ½ teaspoon vanilla and
pinch of salt in a large bowl. Bring the heavy cream to a simmer in a saucepan, then pour over the white chocolate. Stir until smooth, then refrigerate until cold, 25 minutes. Beat with a mixer until creamy. Sandwich the white chocolate mixture between the cookies.
Preheat oven to 350 degrees F. Melt butter in a small saucepan over low heat. Lay 1 sheet of phyllo dough on cookie sheet or counter work surface.
Using soft brush, brush over sheet with melted butter. Lightly sprinkle entire sheet with sugar. Top with another sheet. Butter, sprinkle and repeat until 6 sheets thick. Repeat to create another 6 sheets stack. Using a pizza cutter or large knife, make ten vertical slices and one horizontal slice down the middle of each stack.
Lightly spray a 12 cup muffin pan with nonstick cooking spray. Line each muffin cup with 1 of the phyllo pieces at a time, covering sides and bottom to form a cup. Repeat making 12 cups.
Using a microplane, shave dark chocolate over each cup to dust.
Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and immediately place desired amount of chocolate chips in each cup allowing to melt.
Top melted chocolate chips with strawberry slices, drizzled honey and whipped topping. Dust whip topping clouds with cinnamon.
Valentine’s Heart Candy Box Cake from The Cake Blog.
Trust me, this recipe is well worth the time, the effort, and the click on the link to check it out. Valentine’s Heart Candy Box Cake
Easy as the top ingredient!
Chocolate Sweetheart Cupcakes
Ingredients
2 sticks butter
1 ½ cup sugar
2/3 cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 large eggs
1 cup milk
2 tsp. vanilla extract
2 ½ cups all-purpose flour
Ganache
¾ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
Lettering
3 oz. white chocolate
Directions
Heat oven to 350ºF. Line 12 regular-size (2 1⁄2-in. diam) muffin cups with paper liners. Beat butter, sugar, cocoa, baking powder, baking soda and salt in a large bowl with mixer on low speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended.
Spoon scant 1⁄4 cup batter into each muffin cup, filling each about 2⁄3 full. Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean.
Cool in pan on a wire rack 5 minutes before removing from pan to rack. Repeat steps 3 and 4 with remaining batter. Let cupcakes cool completely before frosting and decorating. Each recipe makes 24 cupcakes.
For the ganache:
Gently heat ¾ cup heavy cream over medium heat, then pour over 8 ounces finely chopped bittersweet chocolate. Let sit for 1 minute; stir until melted and smooth. Evenly spoon ganache on top of 12 large or 24 small chocolate cupcakes. Let set for 30 minutes.
For the lettering:
Microwave 3 ounces white chocolate on 50% power in 20-second intervals until melted and smooth. Transfer to a piping bag fitted with a 1.5 tip, then get creative!
D is for the decadent and delicious holiday desserts recipes we love to prepare and present.
These holiday desserts recipes aim to impress the sweet tooth of the gathered together.
Dessert is a four letter word to the calorie conscious crowd, but at Thanksgiving and Christmas (it’s coming!) I offer up a just desserts justification.
The holidays can find the cook, baker, host, hostess and holiday dinner maker stressed.
Preheat oven to 350°. Melt 6 tablespoons butter in a small saucepan over medium-low heat; cook 6 minutes or until golden brown, stirring frequently. Let cool 5 minutes. Place wafer crumbs, brown sugar, and 1/8 teaspoon salt in the bowl of a food processor; pulse to combine. Drizzle melted butter over top of crumb mixture; pulse to combine.
Press crumb mixture into the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with cooking spray. Bake 12 to 14 minutes or until crust is lightly browned. Let cool completely on a wire rack.
Combine cranberries and 3 tablespoons water in the bowl of a food processor; process until smooth. Combine cranberry puree, ¼ cup granulated sugar, 2 tablespoons butter, and 1/8 teaspoon salt in a small saucepan over medium-high heat; bring to a boil.
Whisk together 1 teaspoon cornstarch and 1 egg in a medium bowl. Drizzle hot cranberry mixture into egg mixture, whisking constantly until combined. Return mixture to pan over medium heat; cook, stirring constantly, about 3 minutes or until mixture thickens.
Pour mixture through a fine wire-mesh strainer into a bowl, pressing on solids with the back of a spoon; discard solids.
Combine orange zest and juice, remaining ½ cup granulated sugar, remaining 8 tablespoons butter, and remaining 1/8 teaspoon salt in a medium saucepan over medium-high heat; bring to a boil. Whisk together egg yolks, remaining 1 tablespoon cornstarch, and remaining 4 eggs in a medium bowl.
Gradually drizzle hot orange mixture into egg mixture, whisking constantly. Return mixture to pan over medium heat; cook 4 to 5 minutes or until mixture thickens, stirring constantly. Pour mixture through a fine wire-mesh sieve into a bowl, pressing on solids with the back of a spoon; discard solids.
Spread orange filling into cooled crust, smoothing top. Spoon cranberry mixture over filling; smoothing top. Let tart cool to room temperature on a wire rack.
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes. Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended.
Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
Microwave 1 cup semisweet chocolate morsels and ½ cup whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture.
Cover and chill 1 hour or until chocolate mixture is set.
Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.)
Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.
Beat remaining 1 ½ cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie.
~Southern Living
Easy Pecan Pie Bars
Ingredients
1 can (8 oz) refrigerated crescent rolls
2 Tbsp butter or margarine, melted
¾ cup chopped pecans
½ cup corn syrup
½ cup sugar
1 tsp vanilla
1 egg, beaten
Directions
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. Unroll dough, separate dough into 2 long rectangles and place in 13×9-inch pan; press over bottom and ½ inch up sides to form crust. Firmly press dough perforations to seal. Bake 8 minutes.
Combine all filling ingredients except ¾ cups pecans in bowl and mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 18 to 22 minutes or until filling is set and golden brown. Cool about 1 hour; cut into bars.
To kick off the fall baking season, I thought this reader favorite recipe for Apple Nut cake recipe repost worthy.
Apples.
Pecans.
Walnuts.
Cinnamon.
Thought that might get your attention!
Fall is officially here, and although the signs of the season aren’t in full fall reveal, a few brisk mornings have teased the senses turning my thoughts and taste buds to the fall baking season.
Dave the Builder’s mother introduced me to a delicious way to welcome fall which has become a tradition.
In terms of a wonderful fall culinary complement, there is nothing better on a cool afternoon than a cup of strong Louisiana coffee and a slice of old fashioned Apple Nut cake.
I always think of my dear mother-in-law when the first day of fall comes.
It’s been thirty three years since the first time I made this cake as a new bride.
I can see myself standing in the cooking corner of our tiny kitchen pouring the batter into my grandmother’s bundt pan, windows open, flour everywhere, and a true autumn nip in the air.
That was many Apple Nut cakes ago, and over the years I have tweaked the Apple Nut Cake recipe to suit my taste.
I think it is an apple nut winner.
My daddy was my apple peeling, apple cutting sous chef.
He knew the Apple Nut rule and took his apple peeling role seriously.
To enjoy apple nut goodness you must help in the peeling prep.
My mother now stands as the house sous chef.
The family that peels apples together makes memories together.
Apple Nut Cake
Ingredients
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
2 eggs
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 cup chopped pecans
½ cup applesauce
3 cups fresh apples, peeled and sliced
Icing
½ cup firmly packed light brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup chopped pecans
Directions
Peel and slice apples. Add brown sugar, nutmeg, cinnamon, ground cloves and lemon juice to apples coating well; set aside. Mix together sugar and oil.
Add the eggs and beat until creamy.
Add vanilla.
Combine salt, baking powder, baking soda and flour together.
Add dry ingredients in small amounts to sugar and oil mixture.
Next, add apples, applesauce and chopped pecans and mix by hand.
Bake in greased and floured Bundt pan in 350 degree oven for approximately 1 hour or until toothpick inserted in center comes out clean.
Feast your eyes on that baked apple nut cake goodness!
This cake is so delicious no icing is required, but hold on to your apples.
The icing is fantastic!
For the icing:
In a medium saucepan bring brown sugar, butter, and milk to a boil over medium heat, stirring or whisking constantly. Boil for one minute continuing to stir or whisk constantly.
Remove from heat and add vanilla. Add powdered sugar and stir or whisk until smooth and continue until it begins to thicken slightly. Immediately drizzle over cooled cake.
Top with walnuts or pecans.
Another delicious icing option is this simple cream cheese frosting.
Cream Cheese Frosting
1 8 ounce cream cheese, softened at room temperature
1 cup butter, softened
4 cups confectioners sugar (I’ve tried 3 cups, but prefer the thickness using 4 cups renders).
2 tablespoons vanilla extract
Directions
In a large mixing bowl, mix together softened cream cheese and butter using an electric mixer. Beat at medium speed until creamy.
Slowly add the powdered sugar (one cup at a time) until smooth and creamy. Add vanilla extract.
Fresh in season blackberries and the herb of my heart, fresh mint, round out the flavor of these summer tastes so good treats.
What we serve should look as good as it tastes.
The three part harmony on the plated side of a prepared recipe is simple- flavor it up, pretty it up and serve it up.
Aromas entice, but we eat with our eyes first.
The Places in the Home test kitchen becomes sweet tooth central in the summer months.
Our “Is there anything sweet to eat?” gang prefers lighter desserts big on summer flavor (coconut, tropical, lemony, melons, berries, etc…) over heavier cakes and pies usually associated with cold weather noshing and nesting.
Yes, there is a distinct association between foods and flavors and the seasons.
Delicious discovery after a quick inventory of the sweets shelf resulted in a Duncan Hines Signature Perfectly Moist Angel Food cake mix staring back at me.
Angel food cake stands on its own as a light dessert, and the fresh blackberries I picked up at the market would only add to the mix, but this dessert combination did not call out to me.
Isn’t it funny how creative one can become when a sweet tooth is involved?
One can of lemon pie filling, a gorgeous lemon primed and ready for zest, and a recent rediscovery of the fresh mint I planted in a window box planter a couple of spring seasons ago filled in the blanks.
Cream cheese and powdered sugar are basic staples around my kitchen so it’s all good.
This recipe for Lemon Angel Squares is easy, delicious and a nice choice for a summer treat.
The taste is fresh, the bite is lemon bright and did I mention this recipe is easy.
Just add summer.
Lemon Angel Squares
Ingredients
1 16 ounce package angel food cake mix
1 21 ounce can lemon pie filling
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees. Combine the angel food cake mix with the lemon pie filling and zest in a mixing bowl; blend until smooth.
Pour the batter into an ungreased baking sheet.
Bake in preheated oven until golden brown and top springs back when lightly touched, approximately 20 to 25 minutes.
Cool in the pan, and cut into squares.
Cream Cheese Icing
Ingredients
3 oz. cream cheese
2-3 Tablespoons milk
2 cups powdered sugar
1 teaspoon lemon extract
Directions
Beat together all ingredients.
It’s that simple!
Generously frost each square with cream cheese icing and garnish with blackberries and mint.
This week’s A Most Fetching Friday Dessert is dedicated to the art of baking (and no-baking) and the edible works created, admired and deliciously celebrated as the grand finale of the holiday dinner.
In a large mixing bowl, combine all the ingredients. Beat at medium speed for 2 minutes.
Pour into greased and floured Bundt or loaf pan. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean.
Allow cake to cool for at least 20 minutes before removing from pan to cake plate.
Allow cake to completely cool before frosting. Frost cake and garnish top with pumpkin pie spice and sugar in the raw. Keep cake in refrigerator for optimum freshness.
Cream Cheese and Maple Syrup Frosting
In a medium mixing bowl, cream together cream cheese and butter until smooth. Gradually sift confectioners’ sugar into cream cheese and butter mixture, mixing until smooth. Stir in maple syrup until incorporated. Frost top of cake and garnish with pumpkin pie spice and sugar in the raw.
Crown Royal Frosting
Ingredients
1 cup granulated sugar
½ cup buttermilk
1 stick butter
½ teaspoon baking soda
1 Tablespoon light corn syrup
2 Tablespoons Crown Royal
Directions
Combine sugar, buttermilk and butter in saucepan. Bring to a boil, whisking constantly. Boil several minutes until sugar is melted and mixture has thickened. Remove from heat and cool slightly. Add baking soda and corn syrup. Allow to cool to room temperature. Add Crown Royal, whisk, and drizzle icing on top of pound cake.
Homemade for the Holidays Banana Bread
Ingredients
3 packages banana nut muffin mix
3 ripe bananas, mashed
½ teaspoon ground cloves
¾ cup crushed pineapple with juice
½ cup raisins
1 cup water
Directions
Preheat oven to 400 F. Spray or grease two (2) muffins pan and set aside. Whisk muffin mix and cloves together to incorporate and smooth out lumps.
In a small mixing bowl, use a fork to mash the ripe bananas; add to dry ingredients. Add crush pineapple and pineapple juice, raisins and water; stir well to blend all ingredients together.
Divide mixture between the two prepared muffin pans.
Bake at 400 for 40- 45 minutes, or until knife inserted in center comes out clean.
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Chocolate Marshmallow Sandwich Cookies – Photography by Mike Garten
No Bake White Chocolate Pumpkin Cheesecakes with a Pecan Pie Crust
Butter Pecan Cake
