Happy V-Day everyone!!
Mandy here, making my debut post on the Goy Life. So pumped to write for you guys everyday!
Just wanted to get my carpe diem on and do something "V-lated." I feel like many people see Valentine's Day as something only to be enjoyed by couples. Unfortunately, not everyone is fortunate enough to be in a loving and committed relationship. Sooo...I wanted to share a fun and easy way to spread some v-day spirit to all - eCards!!
While I admit to being a frequent e-cartier, Valentine's Day is definitely when I'm at my most prolific. I pretty much just scan down my list of girlfriends on facebook, see who's single, and spam their inbox with gif-based love.
I sent the one above (courtesy 123greetings.com) to a few of my old dormies from sophmore year. I know it's a bit basic, but it's been a while. 'BFFs' aren't always so 'F', right?
Anyway, the bottom line is - there's an eCard that's right for just about everyone. Another great site to check out is bluemountain.com, which definitely has the cutest and most creative offerings.
So get out there and load up your e-quiver! Just because you're not cupid doesn't mean you can't shoot out some love.
If only we could send chocolate over the internet...
<3
Mandy
Dearest Steiny & Mandy,
ReplyDeleteOut of appreciation for all of your Valentine’s Day love, I decided to share my new favorite festive recipe with you. Sally absolutely loved it. And Don, well, lets just say I’ve found the key to my man’s heart, and it ain't my sheer chiffon panties.
I discovered this yummy recipe featured on Recipe Girl. I first tried Red Velvet Cheesecake at the Cheesecake Factory, it has been my favorite cheesecake flavor ever since, along with Adam's Peanut Butter Cup Fudge Ripple, Cookie Dough & Chocolate Mousse. I was searching for recipes, and I found this one to be the best and most appropriate because it was the easiest to understand for all levels of experience.
You are truly an inspiration.
Toodle-oo Cupids!
RED VELVET CHEESECAKE
CRUST:
17 regular-sized Oreo cookies, crushed finely (or 1½ cups chocolate graham cracker crumbs)
¼ cup butter, melted
1 Tbs granulated sugar
CHEESECAKE:
Three 8-ounce packages KRAFT Philadelphia cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 Tbs unsweetened cocoa
1 cup sour cream
½ cup buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
Two 1-ounce bottles red food coloring
FROSTING:
One 3-ounce package KRAFT Philadelphia cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
fresh mint sprigs, for garnish
heavy duty foil
1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of 9-inch springform pan.
2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.
3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.
5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.
6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.
Cooking Tips
*You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath – you run the risk of cracking the top of the cheesecake).
*Some readers have indicated that there is far too much frosting for this recipe. I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you’re not big on frosting, you can leave it off entirely or cut the frosting recipe in half.
***It is crucial that you use KRAFT Philadelphia cream cheese. The consistency and flavor is far superior than any other brand.
OMG, MELT IN MY MOUTH!! As if my heart isn't melting enough already (V-Day went sooo well ; )
ReplyDeleteThanks so much for sharing, Betty. I just wanted to ask if low-fat Philadelphia Neufchatel cheese be substituted for the cream cheese? Got to do what I can to have that Daytona Beach-ready belly by March, right?!