A Valentine Day's Tea for You

Happy Valentine's Day, my friends! Time to share a cup of tea, and some goodies.

These mini cupcakes look extra cute with pink icing and chocolate hearts. They taste good too!

I've also got eclairs. Help yourself!

Happy Valentine's Day!

Thanks for stopping by for tea.

"Somehow, taking tea together encourages an atmosphere of intimacy when you slip off the timepiece in your mind and cast your fate to a delight of tasty tea, tiny foods, and thoughtful conversation." ~ Gail Greco

I'm linking to two tea parties this week:

Friends Sharing Tea at Bernideen's Tea Time Blog  and

Tea Time Tuesday at Rose Chintz Cottage

Warm wishes,

Beth

Winter has arrived!

Winter came to central Iowa in all its glory. Take a look as I walk about the garden.

Great big flakes,

and LOTS of them!

Coneflower heads remain in the garden for the birds to enjoy.

Grasses and conifers add winter interest.

The brilliance of ruby red: Red twig dogwood

One thing about red twig dogwood is that it requires pruning to avoid losing its bright red color. Another thing: it's pretty against the snow!

Speaking of snow...it's cold outside!

 Time to go in and sip a nice hot cup of tea

Thanks for visiting!

Beth

White on White

 It's Snowball, one of the neighborhood strays, on his way over to find something to eat.

To watch a PBS video about white deer in Wisconsin, click here.

Have a wonderful day, and thanks for visiting,

Beth

Chocolate Molten Lava Cakes with Nutella truffles, Creme Fraiche and Creme Anglaise

When I saw Rosie's recipe for Chocolate Molten Lava Cakes with Nutella Truffles, Creme Fraiche and Creme Anglaise at her blog Kitchens are Monkey Business, I knew I had to try it.

This recipe has 4 components: The cake, the Nutella Truffles, Creme Fraiche and Creme Anglaise. 

Prepare the truffles, and both sauces the night before.

The recipe can be found here.

Place a Nutella Truffle ball in the middle of each ramekin.

Ready for the oven

Bake for 15-17 minutes, until cake is firm to the touch.

Let sit for about 5 minutes, then run a sharp knife around the inside of each ramekin and invert onto plate.

Slice some strawberries and fan out. Give cake a dusting of powdered sugar (I forgot this part.) Top with a chilled Nutella Truffle and drizzle with Creme Anglaise and sweet vanilla Creme Fraiche. Sprinkle with toasted hazelnuts if desired.

The Creme Fraiche is on the left and the Creme Anglaise is on the right.

Rosie says if you try this, you will love her! She's right; I do!

Wouldn't this be a lovely special dessert to serve to your sweetie for Valentine's Day?

Thanks, Rosie, for this great recipe.

I will be linking to the following blog parties:

Full Plate Thursday at Miz Helen's Country Cottage

Foodie Friday at Designs by Gollum

Thanks for visiting!

♥ Beth ♥