The lemon minis were a hit, as usual (thanks for baking them, Melis!).
Chocolate with butter cream (thanks for baking them, Beth!) and TomKat toppers
The chocolate chip cookies with milk shots were my personal favorite, and were super popular. Em baked the cookies using this recipe (note: she used an extra 1/2 cup of flour and they were the best ever!). (Idea from Stephmodo, shot glasses purchased here.)
The sugar cookies were divine. I'm telling you, it doesn't get better than this recipe!
The drink table, complete with cherished heirlooms from Cookie--the decanter, the candy dish, and the napkins she sent me last spring. (My mom and I had to cry about it for a minute.)
Em and I sample the sparkling pomegranate juice.
Some of the kiddos (clockwise from top left): Mary enjoys a chocolate cupcake, Andrew takes a shot of milk (we did the hard stuff--whole milk!), Lily samples the goodies, Blaine shows me how he made his 'O' cookie into a 'C' cookie, Dean arrives, Simon and Henry check out the goods.
Shout out to my mom (thanks for bringing the raspberries every year, Mom) and my babe of a m-i-l (in a hat she felted herself, of course).
Just one of the perks about living in Southern Oregon--65 degree weather in February. The kids drew with chalk for ages and then retired to the park just a block away.
How we found the toy room and Roger after all of the guests departed!
with Cookie at Cleveland's West Side Market, Spring 2004
I told you I'd tell you a little more about Cookie. I thought today was appropriate...
One day last fall I noticed that Cookie wasn't responding to my emails. Within a week or so we received news of her passing. The next day I found myself on the phone, making arrangements to get to Cleveland immediately.
So much of that quick visit to attend her funeral mass seems surreal. I was back in the place I'd served as a young Mormon missionary, only this time I was pregnant with my third son. And Cookie, one of the central figures of my 6 month stay in the city of Rocky River, was missing.
I was there less than 48 hours, but it was long enough to feel deeply the sorrow of a friend taken by cancer and the joy and love one human being brought into the lives of everyone around her.
I was reminded of that love when I stayed up late talking to Cookie's daughter, Holly, and watched her all weekend, courageously filling the role of matriarch of a large extended Italian family. I was reminded of it when I greeted Cookie's mother, Rose (who is nearly 100!), and wept that she had to lose her young daughter. I thought of Cookie's love as I hugged her husband, Nazih, and felt speechless and unable to convey how I felt for him. The way Cookie loved people was celebrated again and again--I felt it as I talked with her son, hugged her grandchildren, listened to the Priest who led the mass, observed co-workers (she'd been a nurse) as they spoke of the tender care she gave patients. I felt the way she loved people as her eulogy was given and then a letter from her was read, telling us of the joyous life she'd had and 'not to cry for her.'
But I think the most poignant examples of the way Cookie loved came as Holly showed me all of the flowers that had been delivered. Of course there were dozens of gorgeous arrangements--from family members, dear friends, old co-workers. But four of the flower arrangements really stood out.
One from the hairdresser--a darling man Cookie had been a loyal client of for decades.
One from the dry cleaners--where Cookie had been such a longstanding customer that she kept a tab.
One from the mailman--who Cookie had always left bags of chips and chocolates for with her outgoing mail in the mailbox.
And one from the staff at Caribou Coffee--where she and her sweetheart, Nazih, had spent hours each week reading and talking and being together.
Cookie loved Valentine's Day. And I find that so fitting, because she was so good at loving. This year as I celebrate, I am trying to be more like her. It's not just about kisses and chocolate and romance. It's about my little children. It's about my friends. It's about my neighbors. Maybe it's even about my mailman.
A couple of months ago, as I started thinking about Valentine's Day (you don't start planning for V-day in December?!), I remembered something one of my dearest friends, Lorraine, had told me about in college. In her family, Valentine's Day was a family holiday. It was celebrated with a formal family dinner. I loved that idea, so I emailed Lorraine for a refresher on the details. And here is what she said (you are going to love this!!):
{Valentine's Day: an amazing family tradition. We pulled out the china and wore our "Sunday best." The girls went to my parent's room to do hair and get ready while the boys set the table, cooked filet mignon, lit the candles, etc. The boys would come, one by one, to give a sister a flower and offer his arm as he escorted her to the table, pulling out her chair of course. What a great way to teach kids formal etiquette! We would give the boys See's chocolates or $5 in a card or something. At the table, we learned the proper way to hold a wine glass, how to properly cut deliciously cooked meat, and how to put a fabric napkin in our lap. It was a formal occasion.
For a while, my oldest brother Broc escorted my older sister Eleanor. Bennett, my younger brother by two years, escorted me (kissing on the lips, I might add!) and my dad took my mom. But then my two younger sisters were born and my oldest brother went to college, so basically my dad and Bennett took turns escorting a couple of girls to the table. When we had a motorhome, one year we took it up to the mountains and had dinner up there.
Looking back, I remember in high school when I had my first boyfriend. Valentine's Day rolled around and I remember telling him that I had a special dinner with my family and I'd be able to hang out after the family dinner. Now I think that is so hilarious! In college, I remember friends and roommates sulking on Valentine's Day because they didn't have a date, and I remember thinking to myself, "Please! who cares if there are no boys in your life!?" It was always more of a family holiday for me. I'd love it if my own family continued it, but since the men prepare and serve the food and set the table, I guess I'd be asking my husband to do a lot?!}
How fabulous is that?! I definitely want to adopt the tradition, although I'd better have some daughters or it won't work! Maybe we could invite the cousins...Thanks, Lorraine, for sharing such a beautiful family tradition!
xo,anne
PS - be sure to check out Smitten Blog Designs for some free Valentine's printables. They'd make a lovely addition to a formal family dinner atop cupcakes, tied on to napkin rings or as place cards!
Yay! Pamela is back with another Valentine's Day dessert idea!
I grew up eating this dessert during the Christmas Holidays. I loved the marshmallows, pink peppermint and of course the chocolate. But, we have enough treats and candy around the house during Christmas. So....I like to make this dessert for Valentine's Day. And why not? It's pink!!!
Peppermint Dessert:
I make this recipe using two kitchen appliances: my Kitchenaid and Cuisinart. I loved the layer look and I also love that this dessert is no bake. Just out of the freezer and into your mouth. Yum!!
Don't skimp on the butter. The wafers need to be really moist and soak up all the butter in order to make the layers work. Also, I crush my wafers in my Cuisinart. Place wafers in the bottom of a 9 by 13 pan. Spread and pat with a fork evenly across pan. Place in fridge to start freezing while you make the chocolate.
Chocolate: 1 cup butter or two cubes (softened) 2 cups powdered sugar 6 egg yolks 2 oz. semisweet chocolate (melted) 1/2 cup crushed walnuts
Beat softened butter and powdered sugar until creamy. Add egg yolks and beat again. Because you don't cook this dessert, make sure you don't have any lumps of butter. Melt chocolate in microwave and add, beat again. Fold in walnuts by hand. Layer on top of wafers. Place in fridge to start freezing while you make the peppermint.
Peppermint: 2 cups heavy whipping cream (whipped) 3 cups mini marshmallows 1 cup crushed walnuts 1/2 cup crushed peppermint
Beat cream until cream holds shape, dot not over beat cream because you will do some stirring by hand, so just watch your cream while mixing. I use my Cuisinart to crush the peppermint. I mix the peppermint to a very fine texture, almost like powder. Then fold in marshmallows, nuts and peppermint. Stir until just mixed. Layer on top of chocolate. Place in fridge until hard. About 6 hours, if freezing overnight cover with tin foil.
Thanks again to the wonderful ladies at Bloom for letting me guest post. I hope everyone has a marvelous Valentine's Day.
Pamela is the author of the crafty blog: French Knots. She lives in Utah with her husband and three sons. Her favorite holiday is Valentine’s Day (yes, more than Christmas!!) and her favorite colors are pink and red. When Pamela isn’t crafting with her sons, she is quilting, cooking, reading and or running; not in that order or all at the same time.
People keep looking at me shockingly when I tell them I am indeed hosting my annual Valentine's Day party this year. (So what if I go into labor while I'm serving lemon cupcakes??) I couldn't cancel this year. I couldn't because it's tradition. More importantly, I couldn't because Cookie, my darling friend and the woman who began this tradition, lost the battle with cancer in September, so I feel like it's never been more important to host a party that celebrates love.
I'll tell you a little more about Cookie on another day, but for today, here are some photos from last year's party, plus some ideas for this year's party to get your wheels spinning. (What? You weren't planning on hosting a V-day party? Hopefully I can change your mind. I think it's the best tradition of the year!)
I keep it pretty simple. No meal, just sweets.
Last year's spread included mini lemon cupcakes with lemon cream cheese frosting and fresh raspberries on top. (These were the biggest hit and I am definitely serving them again this year.)
I use this Ina Garten recipe, but even if you just use a lemon cake mix, they are still amazing, thanks to the frosting:
Beat 6 T softened butter, 9 oz. softened cream cheese, and 3 tsp. lemon zest with mixer until light and fluffy. Gradually beat in 4 1/2 cups powdered sugar.
Next in the lineup were chocolate cupcakes with pink butter cream frosting and brownie hearts.
I've mentioned before that I'm not above cake mixes. I use a devil's food mix for these. For butter cream frosting, memorize this ratio (it makes perfect butter cream every time!): 1 stick butter to 1 1/2 cups powdered sugar to 1 T milk. (Mix the butter and sugar and then add the milk.) For 24 cupcakes, you'll want to at least double that recipe. (I triple it since I pipe on such a huge layer of frosting!)
For the brownie hearts, just bake a brownie mix, but in a large sheet pan so they're thinner. Once cooled, cut hearts out with a cookie cutter. Use toothpicks to anchor them in the cupcakes.
The final player last year were these red velvet cupcakes.
I have to say, even though I think these little cake toppers were the cutest ever, I wasn't in love with my cakes. (If anyone out there has a killer red velvet recipe, do share! I've all but given up after several failures...)
This year, in honor of our dear Cookie, I thought it only fitting that I include cookies on the menu.
So I'll be serving:
lemon mini cupcakes with raspberries chocolate cupcakes with chocolate glaze or butter cream sugar cookies with glaze (this is the only sugar cookie recipe I trust and I like this one for the glaze) chocolate chippers with milk shots
{I'll be sure to post a recap with pics!}
Happy Valentining!
xoxo,
anne
And...here's something fun! To help you with your own Valentine's Day party, TomKat Studios is offering up a darling giveaway today! Scroll right on down and enter to win!
I'm so excited to be guest posting over here at a Bloom! I'm posting today about a wonderful family tradition my family has enjoyed for as long as I can remember: Making Chocolates. It doesn't have a fancy name, but it has a nice ring to it, especially for us Ouderkirks.
Making your own candy chocolates isn't as difficult as it sounds and is extremely rewarding. The process requires a few non negotiable staples, so that is where we will begin.
A heavy durable pan, ceramic, enamel, or waterless aluminum pan, minimum of 4" deep
A stand mixer with a kneading hook, such as a Bosch, or Kitchen Aid, with lid - or a very patient, strong upper arm
A marble slab, or a flat surface that will retain a cool temperature
The recipe is simple: one part liquid to two parts sugar.
With a 4" deep pan, mix 2 cups sugar with 1 cup water or heavy whipping cream, plus a scant amount of karo syrup - 1 teaspoon. Place all ingredients into your heavy pan, stir to combine and turn your heat to medium high, cover. Do not stir. When the mixture boils to the top of the pan, without going over, (5-7 minutes) remove lid and add 1 tablespoon butter.
Cook to hard ball stage, and immediately pour onto well buttered marble. Do not scrape pan.
Let cool to for 15-20 minutes. When ready, it will lift from the marble and stick to itself.
Transfer candy to your mixer, affix lid, and turn on high. While mixing, your candy will move through three distinct stages. Do not leave mixer unattended. This process can range from 10 minutes to 1 hour, depending on a number of variables.
The first, and longest stage is fairly close to the same consistency as when you poured the candy from the pan.
The second stage is hard and crumbly.
The third stage is smooth and creamy.
When candy has reached the third stage, transfer to a bowl or container and cover tightly. Let cure for a minimum of 3 days, in the refrigerator.
One batch will make approximately 30-40, ½ oz. chocolates. If you have a larger pan you can double, or triple the recipe. Step 1: Complete!
For more detailed instructions, and some of the science behind the process, visit my blog: Fahrenheit 350° for Candy Making Step One, and Step Two.
After your candy has cured, the next step is where you can get creative.
For the second process, once again you will need a few key staples.
A stand mixer with a kneading hook, such as a Bosch, or Kitchen Aid, with lid
A chocolate warmer, or double boiler
Several hours in advance, remove your candy fondant from the fridge to warm up to room temperature. When room temperature, divide candy according to number of flavors you desire to create. Place individual sections of candy into the mixer and knead until candy is smooth. Once smooth, begin to add flavors; flavoring your candy is as simple as it sounds, but be careful not to add to much, or your candy may become either too sticky or too dry.
My favorites:
Brown Sugar, substitute brown sugar for white sugar during cooking
Strawberry, add strawberry jam
Orange Pecan, add fresh orange juice, orange zest and bits of pecans
Mint, add mint extract
Blueberry, add blueberry jam or fresh blueberries
Chocolate, add melted chocolate
Caramel Core, add vanilla extract and encase small balls of caramel in fondant
Clean bowl out after each flavor. Once all your fondant has been flavored, roll candy into equal shaped balls, (a kitchen scale comes in handy) place on wax paper, and refrigerate.
While your candy is chilling, prepare your chocolate by finely chopping it into small pieces. Place in chocolate warmer, or in double boiler on high until chocolate begins to melt. Reduce temperature to low and add chocolate, stirring to melt. Do not overheat your chocolate.
Prepare garnish to differentiate your dipped chocolates.
When ready, remove shaped and flavored fondant from refrigerator. Submerge candy into chocolate, remove and transfer to wax paper, sprinkle with garnish. Allow to dry completely, then transfer to paper candy cups.
Step 2: Complete!
Good luck! Feel free to email me if you have any questions!
Thank you so much, Kitty! What a great tradition--especially this time of year!
Today my husband, Mr. FYF, graces us with his presence. And, as I had the pleasure of tasting the prototype, all I have to say is--I'm in loooove... Thanks for being here, Taylor! xo anne This is the dessert I created for V-day. I made the recipe just big enough for two people to share with a little left over (or a second serving). It's super-simple, it only takes about a half an hour to make (plus cooling time), and it has the perfect color scheme.
Here's what you do:
In a small bowl, mix together: 1/2 cup graham cracker crumbs 2 tbsp. melted butter 1 tbsp. sugar
Divide the mixture the mixture into 4 small ramekins and press it down so it's flat.
In another bowl, mix together gently: 8 oz (1 package) of cream cheese, at room temperature or softened for 30 seconds in the microwave. 1/3 cup sugar
Then add:
1 egg, slightly beaten Grated zest of one lemon 1 tbsp. lemon juice
Divide the cream cheese mixture into the four ramekins and bake in a 300 degree, preheated oven for 25 minutes.
While they are baking, make the berry compote by combining in a small saucepan: 1 heaping cup of frozen berries 1/4 cup sugar 2 tbsp. lemon juice 2 tbsp. water
Cook over Med/Low heat for 20 minutes (check the pan frequently to make sure there is still enough liquid--if it starts getting really thick and syrupy, add a tbsp. or two of water.
Now make the sour cream topping by combining: 1/3 cup sour cream 1 tbsp. sugar
When the cheesecakes are done, let them cool on the counter for an hour, then cover them and put them in the fridge for two hours or more (you could certainly make them a day or two in advance).
To serve, spoon some of the compote over a cheesecake and top it with a dollop of the sour cream.
