Nobody. Just me. I’m all alone on Valentine’s Day.
So, I found today to be the perfect excuse to try out some baking supplies I just got from King Arthur Flour. I picked out this adorable shortbread mold. I’ve always wanted one and look how cute this one is!
Pretend not to notice how I broke one of the pieces, but I think I did pretty well for my first time. There are eight 4-inch slices and I love how the design imprinted on the shortbread. I’m going to use this a lot and it’s guaranteed against breakage for a lifetime. Thank goodness!
As if that wasn’t enough decadence for the day, I decided to bake cupcakes too, because I had also ordered these cute silicone heart molds . I’ve never tried silicone molds before. I just had to lightly spray them before use. No more peeling paper cupcake liners off!
I couldn’t even believe how easily the cupcakes popped right out of the molds. I wasn’t expecting that at all and it was a great surprise! I wanted you to see how the heart shape came out on the cupcakes so I turned one over because it’s easier to see that way. Isn’t it adorable?
I stink at decorating so my frosting totally covered up the pretty heart shapes but they still look awfully cute, don’t they? I shouldn’t have made them in chocolate though. I like that too much!
Now, I won’t tell you how many of these treats I’ve eaten today, but I will tell you that every single bite was sensational!
If you’re interested, now is the perfect time to get these. I just checked the King Arthur Flour website and the silicone heart mini bakers usually cost $13.95 but are on sale for $8.99. The shortbread hearts and flowers mold normally sells for $34.95 and is on sale for $24.99.
I enjoy baking quite a bit so I’ve got a whole bunch of things I need to buy, but next on my list is the silicone mini scone pan! I can’t wait to get it!
– Elizabeth @ A Nut in a Nutshell
Check out this yummy recipe from King Arthur Flour’s award-winning baking newsletter, The Baking Sheet.
Black Bean and Sweet Potato Stew
This stew is a delight taste—wise, as well as nutritionally. It’s also eye—candy, with the lovely contrasts in colors nestled together in the bowl. It may well become one of my favorite comfort foods. I came across the inspiration for this recipe in a community cookbook, then added my own spin. It’s a little bit spicy, but that can be easily adjusted to taste by adding different peppers. The Poblanos are very mildly spicy, and go well with the sweetness of the potatoes. If you want it less spicy add sweet green peppers, if you want more fire, add jalapenos, or habaneros or the hot peppers of your choice. This freezes well. —Mary Tinkham
- 2 tablespoons olive oil
- 2 cups (10 ounces) finely chopped onions
- 1 cup (3 1/2 ounces, 2 large stalks) celery chopped
- 2 tablespoons (1 ounce) minced fresh ginger
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds red skinned sweet potatoes, peeled and cut into 1/2—inch pieces
- 2 cups (16 ounces) orange juice
- 2 tablespoons minced garlic
- 2 cans (15 or 16 ounces) black beans, rinsed and drained
- 2 pablano chilies, seeded and chopped
- 1 red bell pepper, chopped
|Heat oil in large pot over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add ginger, chili powder and cumin; stir 2 minutes. Add sweet potatoes, orange juice, and garlic; bring to a boil. Reduce heat, cover and simmer until sweet potato is tender. Stir beans, chilies and bell pepper into mixture. Cook for about 15 minutes more. Yield: 8 servings, 1 1/4 cups each.|
|Nutrition information per serving (347g): 230 calories, 1g fat, 10g fiber, 0g saturated fat, 0g trans fat, 0mg Cholesterol, 82mg sodium, 9g protein, 12g sugars, 54mg vitamin C, 3mg iron, 105mg calcium, 0mg caffeine.|