Happy Valentine’s Day to everyone! Here’s what we shared while watching our favorite movie tonight.
A box of macarons from Susserie! Here’s what we made last week in preparation for valentines day:
This cake is ridiculously delicious. We made it from a post at The Tasteful Life. Try it and you REALLY won’t regret it.
Apricot Pistachio Cake with White Chocolate Frosting
- 2 cups flour
- 2 cups white sugar
- 1 Stick Butter
- 3/4 cups finely diced dried apricots
- 1 cup chopped Pistachios
- 5 eggs separated
- 1/2 cup olive oil
- 1 cup Buttermilk
- 1.5 tsp vanilla extract
- 1 tsp baking soda
- 3 containers cream cheese at room temperature
- 5 oz white chocolate
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup whipping cream
- Preheat oven to 350 degrees
- Beat the egg whites until you have stiff peaks
- In a separate bowl, cream the butter with the suga and vanilla
- Add the egg yolks and olive oil and beat until fluffy
- In a separate bowl, combine the flour and baking soda
- Mix the flour mixture to the egg/sugar mixture a little at a time, alternating with the buttermilk
- Mix in the pistachios and Apricots
- Gently fold in the egg whites into the batter
- Pour the batter into 3 round cake pans
- Bake until cooked all the way through (about 30 minutes)
- Let the cakes cool on a baking rack while you make the frosting
- Beat the cream cheese with the whipping cream until nice and fluffy.
- Melt the white chocolate and mix it into the frosting
- Add the powdered sugar a little at a time until it is sweet enough
Yield: 1 large cake
Prep Time: 10
Cook time: 1:00
This morning we had a special treat. Pumpkin pie sticks are out of this world! I like mine with sweetened whipped cream 🙂
Pumkin Pie Sticks
- 12 oz canned pumpkin
- 1 egg
- 1/3 cup oil
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tablespoons water or milk
- Preheat oven to 425
- Mix all ingredients together
- Pour mixture into a well oiled and floured bread pan and bake for one hour.
- Outside should be hard, but the middle should still be nice and gooey
Prep Time: 10
Cook time: 1:00
Thanksgiving wouldn’t be complete it hour some sweet treats. Here’s what we had:
Chocolate pumpkin mousse cake from whole foods, pumpkin mini cupcakes with ginger spice cream cheese frosting, and mini walnut-shaped cakes.
Remember our post purporting the Persian penchant for multicolored rice? Well, here is proof point.
Rice was served with a red, saffron sauce chicken. We also had a persian barley soup.
We had sweet potato mash, mashed potatoes, and roasted sweet potatoes.mthis almost makes our thanksgiving seem normal 🙂
Let’s start with the herbs. We put parsley, mint, basal, tarragon, etc. in small glass vases. This keeps the fresh and allows people to just grab and go. Persians eat their garnishes… Is that weird?
We love to put out feta and olives too. No Persian meal is complete without the option of these two staples!