A little Valentine Love comin' from my oven

Unlike most couples, and because we have long-term and a not-so-long distance relationship (he lives in central New York), Russ and I won't be seeing each other on Valentine's Day.  We're celebrating tonight, three days early, and I am, as usual, at a loss about what to give the man who has everything.  If  he wants something, he buys it for himself.  It's very challenging shopping for someone like that!  Russ has more ties than I can count.  He doesn't eat candy.  He has a million books.  So I'm baking sugar cookies and banana bread, both of which he just loves! These are my gifts to him this year.  I hope they bring him a little bit of tasty happiness!

Keeping me company as I baked this afternoon is Odie (Oden) my grand-dog.  He's a beauty!

Grand-dog Odie!  Always good company...

Mini-banana bread

Here's a photo of all the goodies I'm baking today.  It's a busy afternoon in the Adirondack Baker's kitchen!

Gifts

Russ and me in 2003 (yikes!)... Time for a new photo!

Happy Valentine's Day!

Thoughts about Valentine's Day

I realize that Valentine's Day is designated the day to celebrate love between two people, but it really extends beyond that limited realm.  My fondest memories of Valentine's Day are not of sentimental cards or lavish gifts from a boyfriend or husband.  The most cherished memories revolve around childhood, the exchange of Valentines in school when I was a child, or the little hand-made gifts from my own children, and especially the happiness they experienced when they got a Valentine from me. 

One Valentine's Day when my children were young, I gave each of them a single chocolate rose, wrapped in beautiful foil.  It wasn't expensive but they were joyful at receiving it.  Some years it was roses, other years perhaps a small heart-shaped box of chocolates or conversation  hearts -- it didn't matter what it was, it was in the remembering each other that the memory was formed. 

There are times when just a card or a note is enough.  To be remembered is enough, for me.  Still, I'll be baking those heart-shaped sugar cookies this weekend, some for Russ, some for my grandson Henry, and for my kids, to let them know they're in my heart.  I'm happy to think Henry may have a fond memory of this Valentine's Day and his Grandma. 

Meghan, your cookies are on their way to you in California!

xox,

Mom

Photo credit: http://www.sweenorschocolates.com/ImagesProducts/rose1.jpg

Sugar Cookie Hearts

This recipe for sugar cookies comes from The Food Network and Alton Brown.  He gets five stars from reviewers, many saying it is the best sugar cookie they've ever made.  It's an all-season recipe, great for whatever holiday or event you're celebrating.  For Valentine's Day, of course, hearts are the way to go, or Xs and Os if you have alphabet cookie cutters.  You can sandwich two baked and cooled cookies with a thin layer of jam and then dip one edge into melted chocolate (same as for yesterday's chocolate dipped strawberries) for a spectacular dessert.  Think of a platter of these with chocolate-covered strawberries.  How beautiful would that be?!

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice* as desired. Store in airtight container for up to 1 week. 

*Use Royal Icing to frost (this link is a good recipe from joyofbaking.com)

Original recipe: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_25187_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Photo credit: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KPRDhYKZlhqEFdanMR75IT7MOUMwRPo7fM2uvgw-Ka0HLfKBx8kWk391AIN7nqqb7OoOofMiO4f9bDOfU6uHMPwVTCoWxw5K2qPVDsegWdP4oVxPpHIVofzOna9IjvnWmvpHHLK2UZk/s400/10_0209feat.jpg