Kourtney Kardashian is a happy mama today. The celeb mom returned home from NYC after attending Kanye West’s New York Fashion Week show. And Kourtney came home to find a whole lot of heart-melting sweetness!
Valentine’s Day is just around the corner and the stores are already flooded with some adorable fashions for the holiday! One of the perks of having little girls is dressing them up all girly girly for the holiday of love, right?! It’s not always just about the red and white, though. We’ve found a slew of fun Valentine’s Day clothes for your toddler – in some fun colors!
See the rest of the looks below! [Read more…]
The countdown to Valentine’s Day is on! Valentine’s Day wouldn’t be the same without heart shaped candy and sweet treats. With almost one week left, there’s still plenty of time to prepare for the big day with a gift of red and pink goodies to eat. We’ve rounded up six of the cutest and yummiest looking sweets we found on Etsy. Take a peek and get inspired!
Julianne Hough will be on the Rachael Ray Show today to chat about her new movie that opens today, Safe Haven, based on the Nicholas Sparks novel. Julianne chats about the movie, her Valentine’s Day plans with Ryan Seacrest. Julianne and Rachael also got a little lesson in Valentine’s Day treat making from Cake Boss star Buddy Valastro. He shows the ladies how to whip up Linzer Tarts and we have the recipe for you below!
The show airs today!
1 3/4 cups vegetable shortening (such as Crisco)
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
1/4 cup cold water
2 extra-large eggs
1 cup all-purpose flour, plus more for flouring your work surface
3 cups pastry flour (see Note)
Heaping cup of raspberry jam
1/2 cup powdered (10X) sugar
1) Position a rack in the center of the oven and preheat to 350°F.
2) Put the shortening, granulated sugar, salt, baking powder, vanilla and lemon juice in the bowl of a stand mixer fitted with the paddle. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Start on slow then increase to medium speed to get out all lumps, about 2 minutes. With the motor running, add the water slowly. Add the eggs one at a time, paddling for 1 minute after each egg. Stop and scrape. Add the all-purpose and pastry flours. Restart the mixer slowly and blend just until the flours are absorbed and the mixture is free of lumps, 2 to 3 minutes. Chill in the refrigerator for 1-2 hours.
3) Flour your work surface generously. Divide the dough into two equal pieces and roll half out to a rectangle about 20 by 15 inches and 1/4-inch thick. Cut fifteen 4-inch hearts with a cookie cutter. Punch 1-inch hearts in the center with a punching tool or the back of a #7 pastry tip.
4) Return any scraps to the bowl with the remaining dough and briefly knead together. Roll the dough from the bowl out to form a rectangle about 20 by 15 inches and 1/4-inch thick. Cut fifteen 4-inch hearts with the same cookie cutter you used in step 3.
5) Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue the paper in place. Arrange the hearts on the sheets. Bake in batches until the edges are golden-brown and the cookies are firm to the touch, 10 to 12 minutes. Remove the cookie sheets from the oven. As soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.
6) Spread the bottom cookies (the ones with no holes in the center) with raspberry jam. Sprinkle powdered sugar over the tops (the ones with the holes), then apply one top to each jam-covered base. (Sprinkling the sugar on the tops before affixing them to the cookies ensures the sugar will stay off the jam.)
7) The cookies may be enjoyed right away, or kept in an airtight container at room temperature for up to 3 days. These are also delicious if you spread with the chocolate-hazelnut spread Nutella instead of jam.
Note: You may replace the pastry flour with all-purpose flour but you will lose some elasticity.