Bakers Dozen

Spent the afternoon baking for my love... Actually, I was baking more for myself seeing that le boyfriend doesn't eat sweets, but that is besides the point. I had to, it's just a little something to make tomorrow a touch sweeter. (Disclaimer~ If you see me in the next couple of days I will most likely try to pawn one or two off on you.) 

Special thanks goes out to Pillsbury Funfetti cake mix, mini heart-shaped foil cake pans, pink V-day icing and red glitter gel- and Target's comprehensive Valentine's Day section.

Commence photo montage:

Hot Chocolate

What is better then hot chocolate on a cold winter day? Nothing... Unless it's William Sonoma hot chocolate and you add a little snow outside and some marshmallows. Now we're talking.

Directions for two servings:

1. Heat up 2 cups of milk slowly in a saucepan over medium-low heat.
2. Bring to a simmer, but do not let milk boil.
3. Add 6 tbsp. William Sonoma hot chocolate mix, 1 tbsp. at a time.
4. Stir continuously.
5. Pour into mugs and garnish with marshmallows.
6. Enjoy!

Delicious and (Un)Nutritious

It may only be 11am on this glorious Saturday morning, but I just stumbled upon a delicious sounding holiday cocktail, The Pointsetta, that I am going to make for my next fête. Or, if I don't throw a holiday soiree (which is much more likely) I will tote around each of the ingredients to be sure this holiday reverie inducing libation can be made with unbridled enthusiasm and ease. To begin:

The Pointsetta

Here’s what you need:

1oz Kanon Organic Vodka
1/2oz lemon juice
1/2oz simple syrup
3 raspberries
6-8 mint leaves
Champagne to fill

Here’s how you make it:

1. Add all ingredients to shaking tin.
2. Muddle, shake and double strain into champagne glass
3. Top with champagne.
4. Garnish with one mint leaf.
5. Savor the goodness. I can't wait to try it!

**The recipe was found on NAAG.com in the "places" link... Agyness Deyn must know everything!