OK, so who else is ready for January to be over, and for February to begin?
I mean, really, February is so much cooler than January.
It only has 28 days, it’s closer to spring …
… and it has Valentine’s Day.
Valentine’s Day = a great excuse to eat chocolate and all things red velvet.
Which brings me to my recipe for today.
But first …
I know this just looks like the “normal” breakfast, but it’s actually pretty special.
It’s special because my husband made it for me. I think this is literally the first time he’s ever made me breakfast.
There was no particular reason for the kind gesture. Which makes it even more special.
Be still my heart.
Oatmeal, with a little peanut butter mixed in.
I made a pizza with Italian sausage, roasted red peppers, and spinach. It was so good!
I made this recipe again. Even though I just made it a month ago. Because it’s that good. And that easy.
I made Gracie’s Red Velvet Cake Batter Blondies. You can click on the link and get the recipe.
Then I decided to get creative, and I tried to make a marshmallow frosting.
The marshmallow frosting was a fail, in my opinion. It was too sweet, even for me.
So do yourself a favor. If you decide to make these red velvet blondies, use this recipe for cream cheese frosting instead.
It is the bomb (yes, I said bomb).
Cream Cheese Frosting
(from the “Great Food Fast” cookbook)
- 8 oz. cream cheese, softened
- ¾ cup confectioners sugar
- ¼ teaspoon vanilla extract
Throw everything into your electric mixer and let it mix on medium speed for several minutes, until light and fluffy.
I’ve used this cream cheese frosting on carrot cupcakes …
… and pumpkin chip cupcakes.
And it never lets me down.
Man, now I’m craving cupcakes.
Question for ya …
Best thing you’ve eaten this week?
What is one recipe that you make that you could eat every few weeks and not get sick of it?
Favorite kind of cupcake?
Thoughts on The Bachelor?
OK, bringing the girl’s dog to Los Angeles? Nice touch, Sean (or ABC producers … ).