Over the years I've saved and collected some wonderful handmade,
vintage Valentines and heart shape candy boxes.
This year I decided to venture up into the attic and bring down those
relics from my past life.
And scatter them throughout the house.
It's fun to create these holiday themed vignettes around the house.
Every time I walk past it brightens my day, makes me smile
In the dining room I set up this display switching out my Christmas decorations for Valentines. I love using an old wood box and soda crate as a shelves for collectibles.
I got this lovely tattered vintage valentine candy heart box from my sweetheart long ago. Can't help but wonder about the original giver and receiver of such and unusual valentine. It's made of cardboard and the glue has disappeared with age but I still think it might be my favorite.
The spiderwebs are cool and give it an air of mystery, don't you think?
Here's another vintage valentine from my collection and a metal candy heart box.
I like to gussy up this old cupboard in my kitchen with vintage holiday themed collectibles sprinkled in with my favorite Jadite and McCoy pottery pieces.
Glass apothecary jars are filled with pretty candies in Valentine shades of red and pink.
There's red licorice, coral pink heart shaped Runts,
Jelly bean hearts and gummy kissy lips!
My very Favorite chocolate is Godiva and over the years I've 'collected' so many pretty heart shaped boxes. Every year there's a new design, you see, and they are all so lovely. I thought the old packaging on the birthday candles was very cute and went with the valentine theme especially with that little heart on it that says .10 cents.
Can you believe there was a time when birthday candles were only .10?!
The fella & gal are vintage plastic candy containers.
I have this extra large window in my kitchen over the sink
that looks out onto some trees and backyards.
It's a good place to hang suncatchers and my goofy windchime made out of silverware.
I display some pretty Depression glassware on the window ledge.
Here's a closeup of one side of the little shelves my hubby built on either side of the window. They are just the right size for spice shakers.
This photo shows the other side of the window.
I'm glad I decided to get the old Valentines down from the attic. It was nice to see them again and they certainly brightened up the house during
this very seriously cold winter here in North Carolina.
My firstborn daughter's birthday is a week before Valentine's day and she requested
a birthday breakfast this year.
I was happy to oblige, baking her favorite muffins,
Cappuccino Chocolate Chip
and having them ready fresh out of the oven for her arrival
so the chocolate chips are still warm and gooey.
It looks like my kitty cat, Sookie approves.
I made little fruit cups using fresh mango, strawberries, blueberries and starfruit.
I think fresh fruit for breakfast is the BEST.
I made scrambled eggs with chopped green onions,
fresh organic baby spinach,
dried basil, cheddar cheese
and served with sauteed mushrooms.
and served with sauteed mushrooms.
We sipped mimosas and nibbled our breakfast treats while she opened all of her presents
Here is the recipe for the Cappuccino Chocolate Chip Muffins.
I found it years ago, in Country Living magazine's October 1993 issue and they've been a family favorite ever since because that are so good, dense and cakey.
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup unsifted all-purpose flour
6 T. butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
2 T. Instant espresso - I used 2 packets dissolved in 2 T. hot water
2 T. coffee flavored liquor (optional)
1/4 cup milk
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease or paper muffin pan. Usually makes 9-10 muffins.
In medium bowl, sift or whisk flour, baking powder and salt, set aside.
In large bowl, beat on medium speed: butter and sugar till light and fluffy.
Beat in egg and vanilla.
Dissolve instant espresso by stirring into 2 T. hot water. Then add milk & optional coffee liquor until blended.
Add flour mixture to butter mixture alternating with espresso beating just until combined.
Fold in chocolate chips. Divide batter among muffin-pan cups. I always sprinkle muffins with a bit of Turbinado sugar mixed with cinnamon
Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm so the chocolate chips are melted.
Hope you give them a try!