I am starting to see the hearts, sappy cards, roses and chocolate appear. One of the most loved but loathed days is approaching. I will be the first to admit that Valentines Day was never one of my favorites. In fact the most pleasant recollection I have is way back in kindergarten when my classmates and I would swap adorable little Valentines cards. Now that is pretty sad and calls for a fresh start! Little did I know my husband had a surprise up his sleeve and told me last week that he had booked 2 train tickets for a weekend getaway to celebrate our fist Valentine’s Day together! So, it’s officially the best one yet!
This year I am looking forward to adding hints of pink and red around my home. This past weekend I decided to get a little crafty and create a Burlap Bubble Wreath and a simple Garland that is hanging above the fireplace. Enjoy the tips below! I will be also posting a dessert that I will be making on the 14th… hopefully I can hold out until then because this combination is to die for!
HOW TO: Burlap Bubble Wreath (with a little twist)
What you will need:
1-10″ foam wreath (I purchased mine at Michael’s craft store)
1 1/2-2 yards burlap
150-200 pins with large heads
1. Cut your fabric into 4″ x 4″ squares (or close to that). I cut one square first to make sure it was the size that I wanted and then used it as a guide to cut the rest of the squares.
2. Fold the square in half to form a triangle. Take the right hand corner (pinch one layer of the fabric on the very tip) and bring it to the front. Line up the corners.
3. Take the left hand corner (pinch one layer of fabric on the very tip) and take it to the back. Line up the corners.
4. All four corners should be lined up at the bottom. It should look like a bubble now.
5. Pin through all four layers of fabric.
6. Pin the ‘bubbles’ to the wreath. Pin one bubble on and then place the next one close to it so that it hides the pin on the one that you just added. The bubbles should be just close enough so you don’t see any of the foam wreath or the pins.
(these directions are from Today’s Fabulous Finds, I tweaked them with my recommendations and changes)
I added homemade felt roses and attached them with safety pins for a Valentines Day spin. After Valentines is over I can easily remove the flowers without changing the wreath. I attached the wreath to the door by wrapping a cream ribbon I had on hand from a wedding gift and attached it to a Command Strip Hook hung upside down on the inside of the door.
HOW TO: Homemade Valentines Garland
This garland was a very simple way to add a little decorative color to my family room. All you need is felt, twine, a hot glue gun and burlap. I cut triangles out of felt in various colors as you can see and attached them with hot glue to the twine (leave an extra inch of two on the triangles when you cut them out that way you have room to fold them over to attach to the twine). I then cut hearts out of burlap and glued them onto the felt triangles! SO EASY. And the best part is you can customize this to your taste. I incorporated materials I had on hand plus left over materials from the wreath project.
TRIPLE-Chocolate Cheesecake (www.marthastewart.com)
My husband is a cheesecake guy. Hands down his favorite dessert. I am ashamed to say that I have yet to make him a homemade cheesecake! For some reason they seem scary and intimidating but I’m going to give it a try! And what better time to do so than Valentine’s Day. This recipe comes from Martha Stewart and seems easy enough to follow but yet still rich in flavor!
- 1 package (9 ounces) chocolate wafer cookies
- 6 tablespoons unsalted butter, melted
- 4 bars (8 ounces each) cream cheese, room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 8 ounces semisweet chocolate, melted
- Chocolate Ganache for topping
Preheat oven to 325 degrees. Assemble a 9-inch spring form pan with the raised side of the bottom facing down.
- In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
- Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
- Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
- Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
- Prepare Chocolate Ganache. Remove cheesecake from the mold. Spread ganache in center of cheesecake; let set before serving.
- 1/4 cup heavy cream
- 4 ounces chopped semisweet chocolate
- In a small saucepan, bring cream to a boil.
- Remove from heat, and add chocolate.
- Stir until melted, then set aside until thickened, 2 to 5 minutes. Enjoy!
Wish me luck as I give this cheesecake a try! If you have any questions regarding the projects above please feel free to email me at firstname.lastname@example.org. Also this recipe along with hundreds of others will be posted on our recpie website. Please check it out and let me know if you found any tasty ideas!