Grand Marnier Soufflé!

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Shoot cupids arrow straight to their heart with this delightful Grand Mariner soufflé with a Grand Marnier creme anglaise sauce!

 Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. It's eggs and patience.......DONE! Soufflé recipes can be sweet or savory, but the principles of making them are the same. I have made dark chocolate souffle, Blue cheese souffle, Gruyere souffle, broccoli souffle and countless others. Eva Kenly said, "It's eggs, you can eat a souffle for breakfast"! And, I have many times, with a smile on my face...like I'm cheating, but I'm not, it's eggs! 

Buckeye Brownies...!

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Simply delicious is how I would describe these bars! There is a rich, decadent layer of brownie topped with a creamy smooth layer of peanut butter filling, topped off with a chocolatey peanut butter glaze. After the pictures were taken and one bar was consumed by myself and hubby, I wrapped the rest in plastic wrap for safe keeping in the freezer! I have come to love storing goodies in the freezer. When wrapped properly, the yummies stay fresh and you have instant dessert for when company comes. I also store cupcakes in the freezer and when I want to whip up a batch to share or for giving, all that needs to be done is to make a frosting...too easy, right! 

Chicken Wellington for Valentines!

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How do I love thee, let me count the ways! Valentines is on it's way. I am thinking a "Chicken Wellington".....much like a "Beef Wellington" featured on December 26, 2012, http://www.sewwhatscookingwithjoan.com/2012/12/beef-wellington-for-new-years-eve.html 

I am thinking light, as to NOT be tired or sluggish. Fried foods, meats with a high fat content, and oily snack foods, such as cheese curls, corn chips and potato chips, can bring on the yawns. That's because you are making your digestive system work harder than usual to process the fats. Eating a meal of high-fat meat, sauces, and cheese toppings can really make you feel robbed of energy once you leave the table. 

So, my theory is if you are planning a evening with your hunny of dinner, dancing and DOT, DOT, DOT...................well need I say more?

Champagne Cupcakes!

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I love everything about these cupcakes,  they're beautiful, they sparkle and they’re delicious. They’re cake. And they’re made with champagne. And, everyone that knows me.....knows I like champagne. In particular....Veuve Clicquot! Did I use Veuve in these delicious cupcakes.............of course! And to say I had some left over, well, that would be a lie! I opened a bottle of Veuve, used 1/2 of a cup in the cupcakes, and proceeded to drink the rest while baking these delicious melt in your mouth cupcakes!! Mmmmm were they good!!

Chicken in Wine sauce! Wee Bear style!

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Wee Bear cooks!! 

Wee Bear surprised me with this delicious chicken in wine sauce, on our very first Valentines Day dinner at his home nearly 20 years ago. He decorated with flowers, GIANT balloons and served on his finest china. He served this sumptuous dish with a mix of white and wild rice and grilled crostini. With his sister Kathy, standing by the phone for guidance, he took on this challenge, to impress his honey with his kitchen prowess. It was so cute and I was very impressed, when I arrived at his home, to smell of this amazing chicken baking in the oven. The recipe came from Wee Bear's Mother Pat, who was an accomplished cook and baker.

Valentine Poppers!! Embroidered Tee's for the Grandchildren!

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There's no reason to buy those cheesy pre-packaged valentine cards when making homemade Valentine's Day gifts is as easy as this! These Valentine Candy Poppers are the simplest Valentines Day craft for kids to make for their friends or for you to make for your kids or Grandchildren. Best of all, they're a great project for using up all of those cardboard paper towel rolls, or gift wrap rolls you've been saving up! I saw this on a morning show here in Scottsdale, and knew you would love it!! 

Chick Pea Bruschetta-Chef Stebner

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I had the rare opportunity,to attend this exclusive lunch class with Executive Chef Michael Stebner, who co-created (with Dr. Andrew Weil) True Food Kitchen, and shared recipes and techniques with a few fortunate observers! The focus of True Food Kitchen is to promote an anti-inflammatory diet while using seasonal, simple and pure ingredients. The menu included Chicken Farro Salad, Fettuccine with Kale Pesto, Chocolate Icebox Tart, AND a special appetizer that Chef Stebner served at Dr. Weil's 69th birthday feast and I am sharing with you today!! Love'n the Kitchen gave me free reign to take pictures and roam about the room....yes I used the "Blog card"!!