Cake!

While I was out registering for my Calligraphy class yesterday, I made a few other stops. Armed with 40% JoAnn coupons, and a 40% Michael's coupon, I thought I'd scout out a few bargains. It's always harder than it sounds. I found a cake pan I "needed" at Michael's. It's a Wilton Crown of Hearts pan. Can't wait to make a cake in it! The cupcakes in the picture above come from the "lots of pop ups" BHG website. I did it, so you don't have to...
Here's the recipe:

Red Velvet Cupcakes

Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)
Directions
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28

A Recipe...

Photo from Williams-Sonoma

Perfect for holiday snacking and hostess gift-giving.


Spiced Rosemary Nuts
The combination of rosemary, cumin and cayenne pepper lends an irresistible flavor to toasted nuts. Pack these savory gifts in small decorative tins or in cellophane bags tied with a ribbon.

2 1/2 cups mixed raw nuts such as pecans, walnuts and peanuts
2 Tbs. olive oil
1 1/2 Tbs. chopped fresh rosemary
1 Tbs. sugar1 1/2 tsp. ground cumin
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Preheat an oven to 300°F. Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.