Oh my gosh - Summer is here early and I'll take it. I just need a delicious glass of ice tea to cool off with. Do you have a favorite ice tea recipe?

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!

I'm ready to start some serious Christmas baking, but need a new recipe inspiration. Found it! I just saw this recipe posted on Facebook by a local MOM reader. I can't wait to get started. I love making bars in a pan because they share, travel and store so well. I'll let you know how it goes…or how fast they go.

Salted Caramel Butter Bars

Ingredients

2 cups butter, softened

1 cup white sugar

1 1/2 cups icing sugar

1 Tbsp vanilla

4 cups flour

1 14 oz bag caramels, unwrapped
(About 40 - 50 individually wrapped)

1/3 cup whipping cream

1/2 tsp vanilla

1 Tbsp coarse sea salt

Directions

Preheat oven to 325. Line a 9 X 13 pan with parchment paper, spray lightly with cooking spray. In a large bowl, combine butter and sugars. Using a stand or hand mixer, beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half of the dough into the prepared 9 X 13 pan. Bake for 15 minutes.  Refrigerate remaining half of dough. Remove from oven while you prepare the caramels.

Place the caramel in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave at 20 second intervals, stirring after each interval, until smooth. Pour the caramel filling over the cooked crust (Do your best to pour it evenly over crust as it is very difficult to spread). Sprinkle salt over the top.

Removing remaining dough from fridge and crumble it evenly over the caramel. Return the pan to the oven and bake until filling is bubbly and the topping is firm and golden brown. About 25 to 30 minutes. Let cool completely before cutting into squares.

Sources:
Thank you Joe and Sue Blog! (Slightly Adapted from  Cookie and Cups)
Check out their sites for more amazing recipes.

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

spice it up
It's beginning to smell a lot like Christmas

by Raeann Van Arsdall

Lights twinkle on the tree. Carols ring through the streets. But to really be transported back to childhood holiday memories-close your eyes and smell sweet, warm and spicy smells drifting from the kitchen. Iced spice cake, pumpkin pie, gingerbread house or nutmeg egg nog-holiday spices make many of our favorite recipes special, but more importantly they are the smell of the holiday memories.

Holiday Spice Recipes

Mulling spices

This is a great gift idea. Use when you need a little Christmas spirit to make the house smell good. Place in decorative jars and use as gifts for parties, teachers and friends.

Ingredients

6 c

ups brown sugar

3 Tbsp. ground cinnamon

2 Tbsp. ground orange peel

2 Tbsp. ground cloves

2 Tbsp. ground allspice

1 Tbsp. ground nutmeg

Directions

Mix all ingredients together with a whisk and store in an airtight jar until needed. To use, add ½ cup of mixture and one cup of water for every two cups of cider, juice or wine. Bring to a boil and stir until dissolved, then reduce to a simmer. Serve immediately or simmer until ready to serve. For a single serving add three tablespoons of mixture to one cup of cider, juice or wine.

Pumpkin Spice Cookie

My husband brought this recipe home from work after a potluck. It's low calorie and tastes great when you're craving that pumpkin spice fix and want to be nice. Feel free to add more cinnamon, nutmeg or ginger to your liking. And if you feel naughty, add some goodies.

Ingredients

1 (15 ounce) can solid pack pumpkin

1 (18 1/4 ounce) package spice cake mix

1 cup optional goodies: chocolate chips, white chips, chopped pecans, drizzled icing.

Directions

Preheat oven to 350 degrees. In a large bowl, stir together cake mix and pumpkin until well blended. Drop by rounded

spoonfuls onto a greased cookie sheet. Bake for 18 to 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Holiday spice cheesecake

I'm a huge cheesecake fan and this one combines spices and richness for complete decadence. This might just be an excuse to eat dessert first.

Ingredients

Crust

9 whole graham crackers

3/4 cup chopped walnuts

1/4 cup butter, melted

½ tsp. ground cinnamon

Filling

3 packages (8 oz.) cream cheese, softened

3/4 cup sugar

3/4 cup packed brown sugar
4 eggs, lightly beaten

2 cups (16 ounces) sour cream

21/4 tsp. vanilla extract

2 tsp. ground cinnamon

3/4 tsp. ground allspice

½ tsp. salt

Topping

1 cup heavy whipping cream

2 Tbsp. confectioners' sugar

1/4 tsp. ground cinnamon

Directions

Crust: Finely chop graham crackers and walnuts in a food processor. Add butter and cinnamon, process until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Set aside.

Filling: In a large bowl, beat cream cheese and sugars until smooth. Add eggs, beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

Topping: In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake, sprinkle with cinnamon.

Spices 101

"During the holidays show your children a cinnamon stick, a whole nutmeg or fresh ginger root. Grate it, smell the aroma and let them add to recipes. Discover homemade applesauce with fresh grated cinnamon."

~ Deanne Fielding, breakfast chef at Cameo Heights Mansion.

Click here to learn more about the getaway giveaway.

Allspice: (whole or ground) Darkbrown, pea-size berries from the evergreen pimento tree. Pungent flavor resembles cinnamon, clove, nutmeg. Uses: sausages, poached fish, breads, cakes, cookies, stewed fruits, pies, puddings.

Cinnamon: (sticks or ground) Ceylon bark (buff colored) or Cassia tree (dark reddish-brown). Aromatic, pungent. Uses: cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes).

Clove: (whole or ground) Reddish-brown, nail-shaped buds from the tropical evergreen clove tree. Aromatic,  pungent, sweet. Use with care, overpowering. Uses: baked beans, fruit pies, ham, pickling, sauces, spice cakes, cookies.

Ginger: (fresh, dried, crystallized or ground) Light brown, gnarled and bumpy root from ginger plant. Peppery, slightly sweet. Pungent, spicy aroma. Uses: cakes, cookies, marinades.

Nutmeg: (whole or ground) Gray-brown, oval seeds from the nutmeg tree. Nutty, warm, spicy, sweet. Uses: beverages (egg nog), cakes, cookies, sauces, sweet potatoes, custards, breads.

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.

Celebrate Independence Day with this cool and colorful ice cream float. They are delicious and colorful. Red for courage, white for purity and blue for justice.

Ingredients
Jones Brand Cream Soda (clear)
Blue liquid food coloring
Vanilla ice cream
Can of whipped cream
Marachino cherries
4th of July sprinkles

Directions
Pour several bottles or cans of cream soda into a large pitcher. Add several drops of blue food coloring and stir until food coloring is mixed in well. Set aside. Next, fill chilled glasses or clear plastic cups with scoops of vanilla ice cream. Pour the colored soda over the ice cream to the brim until ice cream is floating. Spray whipped cream to cover top. Garnish with a marachino cherry and sprinkles. Add a red straw and spoon. Click here to watch a video of how to make this recipe.

Tips
We chose the Jones brand cream soda because it's clear. This helps you get the right blue when the food coloring is added. Not all cream sodas are clear, so check for brands that are for best color results. If you aren't a fan of cream soda, you can use 7-UP or Sprite.

Flavors
For the adventurous, try flavored soda as well, such as Romano's creamy strawberry Italian soda. Check out more awesome Romano's recipes for your big bash.

Click here - More fun 4th of July ideas from MOM Magazine.

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.