botanica

february article for tastebud magazine

This Valentine’s Day treat yourself or a loved one to breakfast in bed! Rarely do we take the time to entertain this early in the morning. Most days are a quick bite to eat before rushing out the door! With a few preparations and attention to details, create a memorable morning for one, two or the whole family.
Start with a great sturdy tray. I love the options by local company Traybella. Fun papers and assorted finishes make each tray unique. These would make a great gift to whomever you are serving breakfast to. If you want a more glamorous look choose a mirrored version found at local antique stores and for modern versions try looking at the Black Bamboo in the Crossroads District. Now, add in a few traditional Valentine elements, chocolate and flowers. For flowers, start with a small vase, tea cup or juice glass and add a single type of flower such as full, open roses or a mix of spring blooms including tulips, peonies and ranuculus in shades of red and pink. To create a romantic, full arrangement cut the flower stems ½ an inch shorter than the height of the container and add to the vase until the desired look is achieved. Or bring your vase to a local florist to be filled for you. And chocolate? Make this decadent chocolate coffee cake-the perfect excuse to eat brownies for breakfast. Cut into a heart shape with a cookie cutter for a sweet detail. Serve with mixed seasonal fruit (try to stay with the theme and choose red and pink fruits) and cranberry orange juice to drink.
Cozy up and enjoy! Who knows, maybe this will be the start to a weekly tradition.

Chocolate Coffee Cake
( from southern living reader’s recipes)
1 package devil’s food cake
1 package instant chocolate pudding
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips
1 cup chopped pecans, optional

Beat first 6 ingredients at low speed with an electric mixer for 30 seconds, then at medium speed for 2 minutes. Stir in 2 cups semisweet chocolate chips. Pour batter evenly into 2 greased and floured 9-inch square cake pans. Bake at 350 degrees for 25-30 minutes. Cool completely. Microwave white chocolate chips in a glass bowl for 30-60 seconds or until melted. Drizzle evenly over cakes. Repeat procedure with remaining cup of semisweet chips. Top with pecans if desired.

Traybella – custom trays
www.traybellakc.blogspot.com
traybella@hotmail.com

Good Morning Sweetie Playlist

Magic – Colbie Caillat
The Way I Am – Ingrid Michaelson
C’est si bon – Eartha Kitt
Something In the Way She Moves – James Taylor
I’m Yours – Jason Mraz
The One Who Loves You the Most – Brett Dennen
Everything - Michael Buble
Come Away With Me – Norah Jones


(a behind the scenes look at what is really going on while i try to take pics. this little guy couldn't wait to get his hands on the cherries, raspberries and of course, the chocolate!)