Loving Pink Hearts For Your Valentine

Loving Pink Hearts For Your Valentine

Loving Pink Hearts, the perfect expression of love for your Valentine! It’s not too late to bake a batch!

Growing up in Louisiana, we baked the Plain Roll-Out Cookies in the Cook’s Tour of Shreveport. For every holiday and in between, we made triple batches of cookie dough and went on week-long cookie decorating binges. Billie Apple said, “There was blue icing on the ceiling!” It was everywhere, but my mom loved to see her girls baking in her kitchen.

In all of my years of baking cookies, I have never found a better plain roll-out cookie recipe!

Here’s what you will need for Loving Pink Hearts . . .



  • Follow the recipe for Plain Roll-Out Cookies, page 276 in Cook’s Tour of Shreveport.
  • Use room temperature unsalted butter.
  • Sift the flour four times – this makes the cookie dough light and airy.
  • Mix with an electric stand mixer, but don’t over beat the cookie dough. It makes the dough tough.
  • Wrap in parchment paper and chill for a couple of hours or overnight.
  • Rolling out the dough – allow the chilled dough to warm up by setting it on the kitchen counter but not too long!
  • Before rolling out the dough, lightly dust a Silicone Baking mat and rolling pin with flour.
  • Test the oven temperature with an extra thermometer.
  • Don’t over bake the cookies.
  • Cool on wire racks.
  • With parchment paper to separate the layers, package and freeze until ready to decorate.

Tips for icing will be on the next blog post.

Loving pink hearts — Happy Valentine’s Day!!!

Loving Red Velvet Cake

Loving Red Velvet Cake

Loving Red Velvet Cake with a mountain of white, fluffy icing on top! It’s the perfect cake to bake for your Valentine!

Cake Baking Tips:

  1. 3″ X 8″ round cake pans are an ideal size for three-layer cakes.
  2. Always place a round piece of parchment paper in the cake pans, spray with Pam, fill 1/2 full with cake batter, and bake in a 350º preheated oven.
  3. Bake the cake ahead, cool completely, wrap in foil, freeze. Take out of the freezer 3-4 hours before you frost it.
  4. When a toothpick inserted in the middle of the cake comes out clean, the cake is ready.
  5. Test the oven’s temperature with an extra oven thermometer. Adjust the temperature if necessary. My oven was 75º off!
  6. With a long serrated knife, trim off the top mound of each cake layer.
  7. Be sure to make plenty of icing. Use a flat spatula to transfer each cake layer.
  8.  A large offset spatula is the best tool for frosting a cake. Watch the video for tips on frosting the cake.
  9. Bake cakes for all occasions.
  10. Enjoy!

Loving Red Velvet Cake . . .

Red Velvet Cake

Loving Red Velvet Cake! The perfect cake to bake for your Valentine!


  • 3 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 T. baking soda
  • 1 tsp. salt
  • 2/3 cup dutch processed cocoa
  • 1/2 cup boiling water
  • 2 cups Vegetable Oil
  • 2 cups sour cream
  • 6 large eggs
  • 2 tsp. vanilla
  • 2 dashes red food coloring


  1. Preheat oven to 350º degrees.

    Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.

  2. Combine dry ingredients, set aside.

  3. Mix cocoa and boiling water, set aside.

  4. In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.

  5. Pour batter into the prepared cake pans.

  6. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.

  7. Place on a wire rack to cool completely.

  8. Ice with your favorite icing.

  9. Enjoy!