Recipe #3 and Weekend

It was a good Valentine's Day Weekend along with celebrating Dallin's 18th birthday.  We started out Saturday by making valentines and cookies with Kaden and Jack.  They were so enthralled with the stickers and huge hearts.  And of course eating the cookies instead of frosting.

Such a handsome boy!

We then went to the park and of course I locked my keys in my car but my Dad was somehow able to open my door with a long pole.  It was very impressive since my window wasn't cracked very much.

And then celebrating Dallin's 18th birthday.  Here is my sister Rachel...enough said.

I tried my hand at the Red Velvet Cake from "The Pioneer Woman Cooks" and it tasted really good and moist but my layering and frosting didn't turn out anything like the pictures in the book. In fact it didn't look very good at all but next time, I think I will make cupcakes.  My mom said you need a confectioners oven for these kinds of cakes but that is way over my head so I will take what I can get.  The recipe is at the bottom.

Here is Dallin so excited about his cake.

And sweet baby Nixon.  He is only 3 months old but getting so big so fast. 

And the flowers Steven surprised me with.  Love you!!

So here is how you make the Red Velvet Cake:

Ingredients for cake:

1 cup shortening

1 1/4 cups sugar

2 1/2 cups flour

1 1/4 tsp salt

2 large eggs

1 cup buttermilk

1 tsp vanilla

1 tsp baking soda

1 1/2 tsp vinegar

2 ounces red food coloring

1 1/2 tsp cocoa powder

Cream Cheese Frosting:

1 1/2 8-ounce packages of cream cheese at room temp.

3/4 cup (1 1/2 sticks) UNSALTED butter

1 1/2 pound powdered sugar

1/4 tsp salt

2 tsp vanilla

Preheat the oven to 350 degrees and spray 2 round 10-inch non stick pans.  Blend together the sugar and shortening using an electric mixer.  Set aside.  Combine the flour and salt.  Set aside.  Mix the eggs, buttermilk, vanilla and baking soda and vinegar in a separate bowl.  Alternate the flour mixture and buttermilk mixture in the mixing bowl, after each addition.  In a small bowl, mix the red food coloring and the cocoa powder.  Pour into the mixing bowl.  Mix until just combined but do not overbeat.  Pour the batter evenly into the cake pans and bake for 25 minutes.  Allow to cool for 20 minutes or so before removing from pans.  Be sure to cool completely before icing. 

Now for the icing...place cream cheese and butter in mixing bowl and whip until smooth.  Sift powdered sugar and add to the bowl.  Add salt and mix.  Add the vanilla until smooth.  Then place one layer down on a cake plate or pedestal.  Ice bottom layer with 1/3 of icing.  Place the other cake layer on top face down.  Ice the top.  Then ice the sides with the remaining icing.  Be careful so you don't loosen crumbs.  I had a hard time making it look smooth but I will have to try it again.  Be sure to refrigerate the cake for 20 minutes before serving.  I served it with vanilla ice cream.  Delicious.  Enjoy!!

Recipe #2: Artichoke Dip

For Super Bowl Sunday I made the Artichoke Dip from "The Pioneer Woman Cooks".  I thought it was a little stiff when I put it in the oven but the cream cheese mixed with the mayo made it the perfect consistency after I baked it. 

I have never made anything with artichokes before. 

The mixing process...I don't have a food processor (future wish-list item) so I just used a mixer and it worked just fine.

Chopping the second can of artichokes.  I was afraid after I added the second can that it was going to be too much artichokes (because it sure seemed like a ton of artichokes) but it isn't called an Artichoke dip for nothing.  My sister even said that it is more creamy then "artichokey" so 2 cans is good.

The finished product...

So here is how you make the dip...it is very simple!

Ingredients:
Two 14-ounce cans artichoke hearts, drained
One 8-ounce block cream cheese
1 cup real mayonnaise (I used low fat and it worked fine)
Cayenne pepper
2 green onions, chopped
1 cup grated parmesan cheese
dash of salt
Freshly ground pepper

The process:
Preheat the oven to 350 degrees.  Add one can of the artichokes, cream cheese and the mayo to the bowl of the food processor (or to a mixing bowl).  Sprinkle in the cayenne pepper but don't get too carried away.  Then add the chopped green onions.  Beat for about 15-20 seconds or pulse 6 to 7 times.  You dont want to turn it into a liquid.  Then mix in the parmesan and salt and pepper to taste and set aside.  Now chop the artichokes from the other can and chop down to bite size.  Add the artichoke pieces to the dip and stir together.  Pour the mixture into an oven safe dish and bake for 15-20 minutes.  I served this with wheat thins but you can serve with any kind of cracker and tortilla chips.

Enjoy!!