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OK, we all know Valentines Day is Monday and  I have decided to actually DO something about it.  I’m making plans, I’m throwing caution to the wind, I’m…

Well OK,  let me explain…

Around here we have become very lazy about the celebrating and gift giving.  We, and I do mean me too, never remember with the exception of Christmas, to get cards for each other or little gifts.  Dinner out is saved for Birthdays and our Anniversary, but we still don’t get around to actually going shopping for at minimum a card.

I have decided that this has got to stop!

So starting this year I will be making an effort to remember.  Starting with Valentines Day and all through the year I will be making plans and getting it done.  Ha-ha-ha, it’s a tough job, but somebody’s got to do it so it might as well be me.  😉

So far I have accomplished ordering his favorite chocolates from See’s Candy (milk chocolate Bordeaux, which I happen to like too of course).  I found a card and put it away so he wouldn’t find it (OK, now where was that hiding place…?) why I even got him a new coffee mug from Starbucks!  OK, the card and gifts are covered, so now on to the dinner plans.

Although our favorite place for delicious food that we both can safely eat is the Bonefish Grill in Huntsville, we have two problems…

Valentines Day falls on a weeknight and that is too much driving, well OK, it’s not that far, but it is too much hassle, AND we can’t afford it!

So, I am planning for romantic dinner at home.  I even plan to set the table with the good china and candles!  Can you see me doing this?  Aww, me neither, but I am going to give it my best.  Have to start sometime if I am going to make this a new habit.  Right?   The two main features will be the salmon and dessert, and both came to me from friends on the internet.

THE MENU:

Main course will be Crusty Baked Salmon Fillet from “In Danny’s Kitchen.” The recipe will be modified to use Udi’s Gluten Free bread for the crusty bits but if you follow the link above to the recipe you can make it as he intended.

Dessert will be a cheat on Red Velvet Cake from the Betty Crocker website.(Thanks to Pam and Pee Wee for helping me discover this!)  This too will be modified in the following way:

GF Red Velvet Cake (follow the link above for original recipe)

Cake

1  box Betty Crocker GF Chocolate Cake mix

1 and 1/4  Cup buttermilk (I will start with 1 c. and check consistency, adding more if necessary)

1/2  Cup butter

3  Eggs (from my hens)

1  Bottle red food coloring  (is there a natural, non chemical brand out there?)

1  Tablespoon unsweetened baking cocoa

1  Teaspoon apple cider vinegar (added to first cup of buttermilk when ready to mix)

Frosting

2 Ounces cream cheese

2 Teaspoons milk

1 and 1/2 Cups whipping cream

1/2 Cup powdered sugar

METHOD:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13×9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13×9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13×9-inch cake or fill and frost cake layers. Store in refrigerator.

Recommended tip for frosting the cake:  If making a layer cake then chill the layers in the refrigerator for 4 hours, or overnight to firm them up!  (GF cakes lack the gluten found in the wheat flour to hold them together, so i will be making mine in a 9X9 cake pan!)

(*For all you die-hard do it from scratch purists I have included a link for you  to be magically transported to a traditional recipe and a vintage recipe which uses red beets to color that cake: click the photo below)

(this is my dream picture of a GF Red Velvet Cake!)

So what have you planed for Valentines Day?

Oh yes, and because this is a ground breaking new adventure,  I will of course let you know how it all turned out!

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon unsweetened baking cocoa

Frosting

2	oz cream cheese, softened
2	teaspoons milk
1 1/2	cups whipping cream
1/2	cup powdered sugar

//

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MORE OPTIONS: 11 22 33
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13×9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13×9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13×9-inch cake or fill and frost cake layers. Store in refrigerator.

5. 2	oz cream cheese, softened
   2	teaspoons milk
   1 1/2	cups whipping cream
   1/2	cup powdered sugar

6. 2	oz cream cheese, softened
   2	teaspoons milk
   1 1/2	cups whipping cream
   1/2	cup powdered sugar