Not much is more annoying than spending a ton of money on something you could have made on your own for cheap.
There’s the convenience factor, sure. Paying someone to make dessert is a lot easier than rolling up your sleeves and doing it on your own, but on Valentine’s Day, we like to pull out all the stops and make the treats ourselves. So why pay a lot of money to an expensive chocolate shop for dipped Oreos?
These are just as good as the ones you pay for, if not better. See, they’re made with Double Stuf Oreos, which have more filling. They’re also blinged out for Valentine’s Day. There’s a video tutorial below, so enjoy!
Valentine’s Day is definitely a matter of some contention at my house. Kenny has always held the position that it’s a “Christian holiday” (his words, not mine), and since we’re not a Christian household, we should therefore be exempt from celebrating.
I’ve told him that I find his point of view to be highly inaccurate, and even did some research about the St. Valentine in question. There were apparently several priests of that name back in the day, the most famous one being the guy who agreed to marry young couples against the law and got killed for it. However, most sources agree that the holiday is not necessarily named after him.
Furthermore, a Pagan holiday known as Lupercalia occurred around the same time of year back then, and it was some kind of agricultural celebration. The holiday also had ties to fertility and coupling ceremonies, and rumor has it that the church decided to add more respectability to the occasion by naming the holiday after a saint.
Still, all of these are theories, not fact. I read at least five other accounts about how V-Day began, not to mention the theory that it mainly gathered steam after American capitalism saw it as a way to make some money.
Whatever the real story is, the holiday is so far removed from any roots that I persist in telling Kenny that we should celebrate the day. It’s about love, and I’m all for getting chocolate and a dinner out in the name of old-fashioned romance. He can just suck it up and go along for the ride, and so far, that’s pretty much what he’s done. He’s one of the good ones.
I’m all about the homemade food gifts on Valentine’s Day. Last week, I showed you how to make bark. Here’s how to make dipped Oreos!
See, it’s not hard at all. The important thing is to let the chocolate drip through the fork tines so that you don’t have an enormous pool of chocolate on your parchment paper. The drizzle and sprinkles on top can be in whatever pattern or color you desire!
Whether or not any of us can figure out how Valentine’s Day started, let’s keep our eye on the priorities: lots of chocolate. Then it’s a day that even the biggest hater can get behind!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
Yes, my post is later than usual this week, and no, it’s not on purpose. I just forgot what day of the week it was because, as usual, there’s a lot happening at work. I’m usually pretty good with time, so I’ve managed to surprise myself by losing track of it a little.
Or maybe I just wanted to wait longer to bring you this autumnal take on my favorite cookie, the snowball. These pumpkin snowballs are the perfect afternoon snack on a crisp fall day!
Welcome back to Beach Week on Just About Baked! I’m celebrating the best of boardwalk treats with my own twists!
Have I mentioned that I didn’t grow up anywhere near the water? The closest we came was a three-hour drive to Lake Michigan. It was really beautiful, but I’m more of an ocean beach girl. Something about those crashing waves really gets me every time.
Today is fudge day. One of my priority stops in any beach town is the candy shop, which is usually stocked with thick slabs of fudge in different flavors. They usually have great deals, too, because fudge doesn’t last too long and they need to sell it. It’s a win for everybody!
Ah, the gluten-free life. It comes with so many challenges. My husband eats a mainly gluten-free diet, and he tends to try some baked good or other and then say, “It’s missing…something.”
To which I reply, “Um…wheat?”
Yep, it’s hard to make him forget just how great that gluten is. Which is why I’m so grateful that along with the recipes I make for him from scratch, there are people out there who make really good gluten-free refrigerated cookie dough. The Immaculate Baking brand is his (and my) favorite. The ingredients are free of chemicals and the cookies are nice and chewy. If you can’t find that brand at your local store, you can substitute two packages of your favorite gluten-free refrigerated cookie dough in this recipe.