happy ❤ day y’all
Today is a great day to spread some love to your family, your friends, your special person and most importantly (and most often overlooked) yourself.
How are you celebrating? Who are you celebrating with? How much chocolate have you had before breakfast?
- work then a manicure…pink!
- skype date with DJ later
- none yet…but the day is still young
I am thankful for the many sources …
of love and support…
in my life…
and I today I plan to let them all know just how much they mean to me.
Valentines day came a few nights early in the J household since Danny was on the road for work Monday morning. We both enjoy cooking and preparing a special meal is a great way to spend some quality time together.
In my opinion, no meal valentine’s is complete with out some sweets for your sweetheart or a sweet heart for your sweetheart.
french almond cake from the newlyweds cookbook
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 3 eggs, beaten
- 1 cup slivered almonds, ground in food processor plus 1 tablespoon for sprinkling
- 1/3 cup flour
- 1 tablespoon milk
- confectioner’s sugar
- a cake pan, greased with the bottom lined with parchment
- Put butter, sugar, and eggs in a large bowl and add ground almonds, flour, milk then beat with electric mixer or whisk. it should be very light and fluffy and it took quite a bit of mixing with my whisk attachment on the kitchenaid to get that way. spoon into pan.
- Sprinkle remaining slivered almonds on top and bake for 30-35 minutes at 350 degrees.
- Serve with whip cream and berries
The cake was super decadent and eggy and reminded me of an almond french toast. I would be interested to see how it would turn out substituting some of the eggs for whites. Maybe next year…
Last week I decided I would learn more about my new camera and take part in a photography challenge so that I could spend more quality time with my new SLR while learning to use it properly. I present to you my week…in living color
day one self portrait
day two what I wore
day three clouds
day four favorite color
day five the one I love
ok, didn’t take this one…but we had such a fun weekend together that I forgot to take a new picture of Danny and I really..really..like this one
day 6 childhood memory
I refer you to Sunday’s post
day 7 something new
I mean, aren’t all things these days
I am learning about aperture this week and hope to apply this new knowledge to some of my photos for the week ahead.
where do you find beauty?
do you carry a camera with you?
Happy Super Bowl Sunday! I recently read a startling statistic that the amount of calories the average American will consume today rivals only Thanksgiving as the highest grossing event. I am sorry to say that the following recipe won’t really be supporting that stat in a positive way. So the best I can do is get my bum down to the gym for a pre-game sweat session.
Have a great day!
grandpa joe’s peanut butter tasty kakes
but they taste…so…good
dressed up for the occasion …
- 4 eggs (I used 3 eggs and an egg white as it was all we had)
- 1 teaspoon vanilla
- 2 cups sugar
- 1 cup milk (I used skim..again, all we had)
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup peanut butter
- 18 oz Hershey chocolate bar
- 3/4 cup chocolate chips
- preheat oven to 350 and prepare a large baking sheet or jelly roll pan (something with a low rim). line with parchment paper and coat lightly with cooking spray
- beat eggs well and add all other ingredients except for pb and chocolate
- pour into pan and spread evenly. bake for 25 minutes
- while hot, spread pb over top and allow to cool in fridge or freezer until pb has set
- in the meantime, melt chocolate in a double boiler then pour over pb layer
- chill, cut (we used a pizza cutter) and serve