Happy Valentine’s Day to everyone! This is my last dessert for a while, but I wanted to share this recipe for Oreo Cupcakes which has been lightened up. The cupcake part of the recipe comes from Cooking Light magazine. In their recipe, they sprinkled the cupcakes with powdered sugar, and they are great. I love extra chocolate flavor so I slathered mine with chocolate frosting and of course, an Oreo. If you don’t have time to make your own frosting, you can substitute the store-bought icing. The total calories per serving for the cupcake is 150 calories, 5 grams of fat and 24 carbohydrates. Enjoy and have a fun and wonderful Valentines!
I read a lot of food blogs, and I mean a lot! Since I am a consultant for a few food magazines and PR firms, I get paid to keep my eye on talented bloggers to possibly feature, new ideas in recipes as well as food trends. Many times, I come across a blog which I subscribe to and look forward to every day. In December, I was so excited when Carrots and Chocolate featured several variations of truffle recipes for Christmas. The Cookie Dough Truffles caught my eye, and the next thing I knew I was in the kitchen tinkering with her recipe. Recently, I served my variation at a party, and my friend, Andy, said, “I didn’t think cookie dough could get any better!” I thought that was testimony enough. These are really fun to serve on Valentine’s Day, and I can’t wait to make them later this week in Nashville working with the talented crew from Newschannel 5 on “Talk of the Town”.
There’s only five days left to order Gluten-Free Valentine Cookies. They have been the rage and so popular! I’m so happy that everyone is so excited, and the response is so positive. If you want to try them, (and you live in Birmingham), head to Max’s Deli in the Collonade. They’re selling my cookies like “hotcakes”. Click on the link on the main page to right to order your cookies today. Thanks, Alison
My sister, Julie, made the best New Year’s Eve dinner ever (she always does). She served this Spinach-Apple Salad with Maple-Cider Vinaigrette, and it was so delicious! She found this recipe in the December issue of Southern Living magazine, and it went great with her Beef Tenderloin and Double-Stuffed Potatoes. I love this salad for wintertime, Valentine’s Day or any fall or winter entertaining. Check out Southern Living for more great recipes.