Sending you all tons of gooey love today…

Happy Valentine’s Day!

Recipe to follow…

All day today I was having a MEGA sweet tooth and didn’t know how to satisfy my craving.  As I was driving around running errands I started thinking, “What could I eat to satisfy my craving?”… cookies, maybe brownies, then all of a sudden it hit me….. CAKE!!!!

But not just any cake Piece Of Cake.….. One of the BEST cake shops in Atlanta.

Oh My Goodness talk about indulgence especially with Valentine’s Day already here, you could not go wrong with this dessert.

My favorite is the White Chocolate with Cream Cheese Frosting….. DELICIOUS.

So, if your looking for mouth-watering, simply delectable try  Piece of Cake.  You won’t go wrong.

THAT’S SO YUMMY!!!!!!

They have two locations in Georgia:

Buckhead

Piece of Cake, Inc.
3215 Roswell Road
Atlanta, GA 30305
Phone 404 351-2253
Fax 404 846-0940

Directions
View Larger Map

Roswell

Piece of Cake, Inc.
10971 Crabapple Rd, Suite 1300
Roswell, GA 30075
Phone 770 643-4999
Fax 770 643-4997

Directions
View Larger Map

Valentine’s Day is around the corner and your son or daughter is shuffling around trying to decide what to give their teachers as a present.  Well, look no further because a sure way for your child to win their teacher’s heart is to make these delicious thick, chewy chocolate chip cookies.

Oh did I mention they are EXTRA chocolaty with Valentine’s M&M’s…… ummmmmmm…….

Theses are my kids favorite cookies of all time

The Ingredients are All-purpose flour, granulated sugar, light brown sugar, large eggs, baking soda, unsalted butter sticks, salt, vanilla extract, semi-sweet or milk chocolate chips, and m&m’s.

First pre-heat oven to 350 degrees.  In a small bowl, whisk 2 and 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda, set aside.

In an electric bowl mixer combine combine 1 cup (2 sticks) of butter with both 1/2 cup of granulated sugar and 1 cup of light brown sugar; beat on medium speed until light and fluffy.

Beat on medium speed until light and fluffy.

Reduce the speed and add 1 teaspoon of salt, 2 teaspoons of vanilla extract, and 2 large eggs.  Beat until well mixed and blended.

Add the flour mixture u sat aside earlier to the mixed mixture.

Mix until just combined together.

Then add 2 cups (12 ounces) of semi-sweet or milk chocolate chips. Stir it all up.

Drop good sized tablespoon amounts of cookie dough on cookie sheets, about two-inches apart, lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.  (cookies can be stored in an airtight container)

Yummy!!!!!!!!!!!!

Thick and Chewy Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop good sized tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.  (cookies can be stored in an airtight container)

Enjoy!  I know mine did!!!!!!

Wouldn’t you want to be “My Valentine” if these were given to you

How will you celebrate Valentine’s this year?  Do you have BIG plans already made for your significant other like creating a romantic dinner for two, have reservations for a romantic dinner at a restaurant, breakfast in bed, or maybe you have some cool plans with the friends.  Let me know what you have planned this year!

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

Well Valentine’s Day is vastly approaching and I came across this potent recipe; in

The Essence of Chocolate in the section of Cook the Book, for a chocolate liqueur that is so

potent it can be served on its own, topped with whipped cream and cocoa nibs.  It can also be used

in place of store bought chocolate for any chocolate or coffee martini, or hot chocolate.

This recipe was thought up by Robert Steinberg and John Scharffenberger, they could never

find a creme de cocoa they approved of so they decided to come up with one on their own.

by Michele Humes @ Serious Eats

Image via Flickr

Chocolate Liqueur

- makes 3 cups -

Ingredients

1/4 cup unsweetened cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka
Heavy cream for topping
Cacao nibs for garnish

Procedure

1. In a medium bowl, combine the cocoa powder and boiling water, stirring to dissolve the cocoa. Set aside.

2. In a small saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until the sugar has dissolved. Stir the sugar syrup into the cocoa mixture and add the vodka. Strain through a fine-mesh strainer into a container with a lid.

3. Refrigerate overnight. The liqueur will keep for several weeks, but the flavor of the vodka will weaken as time goes on.

4. To serve, stir the liqueur well, then strain it again through a fine-mesh strainer. Fill each shot glass two-thirds full with liqueur. Top with whipped cream or “float” unwhipped heavy cream on the liqueur. Hold a spoon over the glass, just above the liqueur with the bowl of the spoon facing down. The spoon will diffuse the cream. Slowly pour until a 1/8- to 1/4-inch layer of cream rests on top of the liqueur. Sprinkle with 3 to 4 cacao nibs.

I think this is one chocolate surprise no will be able to resist.

Enjoy!

If dinner and a movie is your choice of romance try any of these sizzling romantic flicks:

*  An Affair To Remember
*  Sleepless In Seattle
*  Casablanca
*  Sabrina
*  Moonstruck
*  The Princess Bride
*  When Harry Met Sally

So curl up on the couch, dim the lights, and snuggle up!

To eat with the Shrimp Alfredo Linguine Pasta you need to have the delicious Cheesey Garlic Bread as its accompaniment.

This cheese bread is such a hit you will eat the whole loaf on your own.

Start with the ingredients needed: Large baguette loaf, unsalted butter, extra-virgin olive oil, parmesan cheese, romano cheese, paprika, thyme, red pepper flakes, slat, and black pepper.

Preheat the oven to 400°.  Add 5 tablespoons of unsalted butter and extra-virgin olive oil.

Then add 3/4 cups of parmesan cheese and 2/4 cups of romano cheese.

Add 1 tablespoon of chopped thyme leaves, 1 teaspoon salt, 1/4 teaspoon of freshly ground black pepper, 1/2 teaspoon of paprika, 1/4 teaspoon of red pepper flakes (more if desired).

Mix all ingredients as one.

Then spread it on the loaf of bread reserving 1/4 cup of mixture to spread on-top of the loaf.   Slice the loaf in slices, 1-2 inches thick.  Wrap the loaf in aluminum foil.

With seam side up place in the oven and bake for 20 minutes.  After the 20 minutes open up the aluminum foil and leave it in the oven to get golden brown for about 12 minutes.  Serve HOT!

Enjoy!

Cheesey Garlic Bread

1/4 cup extra-virgin olive oil

5 tablespoons unsalted butter , softened

3/4 cup grated Parmesan cheese

1/2 tablespoons grated Pecorino Romano cheese

1 tablespoon chopped thyme leaves1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes , optional

1 store-bought french baguette

Preheat oven to 400°.  Add remaining ingredients in a small bowl.  Mix well.  Spread mixture onto baguette loaf.   Reserving about 1/4 cup to spread on top of the loaf.  Slice the loaf in 1-2 inches thick.  Wrap bread in foil, with foil seam on top. Bake about 20 minutes. Carefully open seam of foil completely.  Continue cooking open until golden brown and crispy, about 12 minutes. Serve hot.

Love,

That’s So Yummy!

Relax and enjoy the evening with the one you love by using this make ahead menu.   This entree will not only will give you the ability to spend more time with your loved one on this special day but will also give you an opportunity to prepare a delectable meal you and yours truly will never forget.  So set the table with your finest china and crystal, light the candles, pour the wine, and prepare for a night to remember.

Prepare to entice the one you love by the superb aroma of this homemade pasta.  Start off with the Shrimp Alfredo Linguine Pasta

The ingredients used for this recipe are: Shrimp, Linguine pasta, heavy whipping cream, dry white wine, olive oil, soy sauce, garlic, butter, salt, and black pepper.

Start off by boiling a large pot of salted water with 2 tablespoons of butter, then drop the 8 ounces of linguine

pasta in the boiling water.  Cook until almost al dente.

Drain the pasta and set aside.

Saute lightly the garlic in the olive oil(do not brown) in a large saucepan.

Add the wine and soy sauce.

Then add the heavy cream and salt and black pepper.

Add the shrimp, stir, and add the linguine.

Stirring gently, cook over medium high heat for almost 10 minutes, or until shrimp are done and the linguine is perfectly done.

Serve at once. Do not worry about the sauce it will initially seem a little runny, but will set up and become a wonderful sauce.

Sprinkle with parmesan cheese and parsley.

Enjoy!

Shrimp Alfredo Linguine Pasta

8 ounces of linguine
2 tablespoons of butter
1 lb. shrimp-cleaned and halved
1/2 cup olive oil
1/2 cup dry White wine
8 cloves garlic, crushed
2 dashes soy sauce (DO NOT OVERDO)
2 cups heavy cream
salt and black pepper

Cook the linguine in boiling salted water (with the 2 tablespoons of butter),until almost al dente. Drain and set aside. Saute lightly the garlic in the olive oil(do not brown) in a large saucepan. Add the dry white wine, soy sauce, heavy cream, salt and pepper. Add the shrimp, stir, and add the linguine. Stirring gently, cook over medium high heat for almost 10 minutes, or until shrimp are done and the linguine is perfectly done. Serve at once. It will initially seem a little runny, but will set up and become a wonderful sauce. DO NOT USE HALF AND HALF!

Eat with cheesey garlic bread.

That’s So Yummy!