If you need a java jolt, head over to Target Cafe. Starbucks Frappuccinos are 25% off with a new Cartwheel coupon, good thru 2/21. Yeah, it’s overpriced, but sometimes you just need a treat, right? 🙂
While you’re there, don’t forget to look for Valentine’s Day clearance (mine was all the way in the back). I found tons of stuff half-off, but I’m waiting for at least 75%. Great time to stock up on candy, wrapping supplies, and stuffed animals if you want any.
Montilio’s bakery in Brockton, MA has created what may be the most incredible Super Bowl Cake ever! Shaped like America, 8 feet tall and 500-lbs, the cake took two whole days to make and contains 200 lbs of sugar.
Isn’t it spectacular looking? I’m amazed it made it safely all the way to Minnesota. I bet there won’t be even a crumb leftover. So clever!
Tu B’Shevat, aka the New Year for trees, is traditionally celebrated by eating fruit, specifically the fruits of Israel, which includes grapes, figs, pomegranates and dates.
Here are 5 of my favorite fruit desserts that will add a sweet treat to your celebration:
Quick option for those short on time and popular with kids.
2. White Chocolate and Fruit Bark
I love how the colors pop against a smooth white background. Really yummy and can be prepared in advance.
Anything with a crunchy topping is popular at my house. These are like upscale Fig Newtons.
4. Citrus and Pomegranate Fruit Salad
A lighter option for anyone on a diet or diabetics.
No baking, very little fuss and a fun project for the whole family.
Do you have a special fruit recipe to share?
Since I have the best readers in the world, I’d love to get some advice on the subject of soup.
Every January, I go on a health kick which always includes making a huge pot of veggie soup. I like to fill up before my meals with soup as an appetizer and while plain veggie is good, I want to branch out.
Does anyone have a good soup recipe to share? In addition to veggie, I make chicken soup regularly, but I really need something else. It can be stove-top or crockpot and I’m not picky on ingredients (within reason, of course).