Okay - I found it! Here is the recipe for Red Velvet Love.

Marbled Red Velvet Cream Cheese Brownie

Red Velvet Layer:
1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
2 small eggs
1/2 c. oil
2 T. milk, divided
3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar

Cheesecake Layer:
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 egg
1 tsp. vanilla

In a large bowl, whisk flour, sugar, cocoa powder, salt and baking powder. In a separate bowl, mix eggs, oil, 1 tablespoon milk, vanilla, food coloring and vinegar. Combine the dry and wet ingredients, until completely combined. Remove 1/2 cup of the batter and place it in a small bowl. Whisk in the remaining 1 tablespoons of milk. Pour the remaining batter into a greased 9x13 baking dish. Using a spatula, smooth out the batter to reach all the edges.

In a medium bowl, place cream cheese and sugar. Beat with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla, beating until combined and smooth. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake at 350 degrees for 30 minutes or just until the center is set and no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Tips: These brownies were a bit of work, but the result was so cute it made it all worth it! I put parchment paper down in the baking dish which made it easier to bring the brownies out and use the cookie cutter once it was cooled.

I can see these also being made for other holidays with different food coloring. (True, that would technically not be red velvet but the taste would be the same.) Green with a shamrock cookie cutter for St. Patrick's day, pink with an Easter egg cookie cutter for Easter, blue and red with a star cookie cutter for 4th of July, the possibilities are endless.

If you do use the heart cookie cutter, you will obviously have some scrap pieces leftover. If you can keep your kids or husband from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!

This version is from Recipes for MOMs website.

I'm in red velvet love! Marbled Red Velvet Cream Cheese Brownie love, that is.

Amazing baker mom Stephanie brought these beauties to practice last night. I've begged her to share the recipe with us. Watch for it - I'll get it out of her yet!

Okay, I Found it! Check out the Marbled Red Velvet Cream Cheese Brownie recipe here.

Happy Valentine's Day!

Four of five years ago, I had the most amazing sesame noodle salad from a street cart vendor. Since that time, I've tried and experimented with countless recipes to achieve the same taste, but to no avail. On a recent attempt, however, I came across this recipe. With a few modifications, I think I have finally come as close as I'll get to the best sesame noodle salad.

The Best Ever Sesame Noodle Salad

• 1 package of Yakisoba noodles or spaghetti, prepared according to package directions
• 1/4-1/2 cup sesame oil
• 1/2 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup white sugar
• 2 teaspoons of sesame seeds (or more if you'd like)
• 1 small bunch of scallions chopped
• 1/2 of a red pepper diced

*If you want a little kick to it, add 1 tablespoon of hot chilli oil.

Prepare noodes or spaghetti according to the package directions. Drain and set aside. In a bowl, whisk together the sesame oil, soy sauce, balsamic vinegar and sugar (and hot oil if you are using it). Toss the noodles into the sauce, and sprinkle with the sesame seeds, scallions and red pepper. You can serve it warm, but I prefer to let it chill so the flavors blend a bit and serve it cold. Enjoy!

My kids are busy baking and decorating Christmas cookies together. This is the first time that they've done it and I'm so proud of them. They are 12 and 9 years. Together we'll make goody plates for friends and family. Tonight we'll deliver them and visit some wonderful people.

Happy Holidays to you and your family!
Click here for some great Holiday Cookie and Homemade Candy recipes.

I was on the black hole of time called pinterist and found this amazing recipe for fun holiday pretzel treats. Adorable and delicious - with three simple ingredients. Kisses, round pretzels and m&m's. I'm so excited to try it with the kids.

She calls them pretzel snacks. Her friends call them Reindeer Noses. Check out the step-by-step instructions and photos at the House on the Hilltop blog.

I love learning new ideas and recipes that are not only delicious, but fun to do with the kids. Just when you think you know everything, someone surprises you! Please share some of your favorite treats with us too. Add your items with a link in the comments section below and we'll be sure to share them with our readers.

Muffin tin meals prove that good things come in small packages.  Six different items are served in a muffin tin providing manageable portions and a ton of fun. It is a great way to encourage kids to try new foods, and also helps mom or dad ensure the meal provided is balanced. You can make these for any meal or snack of the day, and there are endless resources and ideas online for different combinations.  Muffin tin meals were made widely popular by the Muffin Tin MOM (www.muffintinmom .com), who posts a new muffin tin meal idea every Monday on her blog.

Prepare them for summer lunches on the back patio, dinner on the go, or participate in the Muffin Tin Mom's "Muffin tin Monday" by posting a photo of your own creation. If you find yourself in a rut over what to serve your child, or need help encouraging your child to eat different kinds of food, give muffin tin meals a try. Here are some muffin tin meals I've made recently for my kids.

1. Skim milk  2. Potato-Chip Frittatas*  3. Chocolate chip cookie  4. Apple sauce  5. Edamame  6. Carrot sticks

1. Skim milk  2. Broccoli cheddar biscuit muffins*  3. Mango  4. Celery and peanut butter  5. Tortilla scoop with bean and corn salad*  6. Fruit Leather

1. Chocolate soy milk  2. Strawberries  3. Cucumbers  4. Colby Jack cheese cubes  5.  Pita triangles  6. Garlic and artichoke hummus

1. Vanilla soy milk  2. Blackberries  3. Butterscotch cookie  4. Broccoli  5. Roasted red pepper tomato soup  6. Grilled cheese sticks

Potato-Chip Frittatas
Source: Cookie magazine, February 2009
5 eggs
1 ½ T. milk
Salt and pepper
1 T. olive oil
1 leek, sliced (about ½ cup)
½ onion, sliced (about ½ cup)
1 carrot shredded (about ½ cup)
4 T. shredded cheese (such as cheddar or smoked provolone)
Potato chips

Preheat oven to 325 degrees. Whisk together the eggs, milk, salt and pepper; set aside. Heat the leek and onion with a pinch of salt Cook until tender, about five minutes. Add the carrot; cook for one minute more. Remove from heat. Grease silicon muffin cups. Divide the cheese among the cups, then the vegetables. Pour in the egg mixture until each cup is three-quarters full.  Add a few potato chips to each. Bake until cooked through, 12 to 15 minutes.

Broccoli cheddar biscuit muffins
Source: www.cookingwithmykid.com
1 package ready to bake biscuits
2 cups broccoli florets (blanched + chopped)
1/2 cup shredded cheddar cheese
Preheat the oven to 400 degrees. Grease silicon muffin cups with cooking spray. Using one biscuit at a time, place a biscuit into a muffin cup and then press down to "dig a hole" in the middle. Plant your broccoli by dividing it evenly among all the biscuit cups. Sprinkle cheddar on top of each biscuit and bake for 10 to 12 minutes or until the biscuits are turning golden brown. Serve warm.

Bean and corn dip
1 can shoe peg corn
1 can white beans
1-2 tomatoes chopped
1 bunch of green onions chopped
1/2 bunch of cilantro chopped
2 avocados diced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp. minced garlic
2 tsp. cumin
salt & pepper

Combine all ingredients and serve with tortilla scoop chips.

I am so smitten with my new apron from Birdkage. I wore it to make breakfast this morning, homemade waffles, from scratch.

Forget the practical reason for wearing an apron - to keep my clothes clean. I just feel powerful - and maybe a little bit sexy - in the kitchen. June, Marion and Wilma knew what they were doing!

. .

Check out the amazing aprons at www.birdkagestyle.com

Asparagus is a nutrient-rich spring vegetable high in folic acid. It is loaded with things every member of your family needs, like potassium, fiber, vitamin B6, vitamin A and vitamin C.

Add more asparagus to your meals this spring by using these delicious recipes. Click here for recipes from the April/May issue of MOM Magazine.

Inspired by Baja Fresh's pineapple salsa, we made these Pineapple & Bean enchiladas tonight - they were delicious! We even heard "it's better than pizza!" The kids loved it, which is very rare for a new recipe.