I’m definitely needing some accolades for my Valentine’s Day Mini Ombre Cakes!

Nothing shows love like Valentine's Day Mini Ombre Cake. You can make them for your sweetheart and blow them away with a romantic dinner & dessert together!

Wow, it’s been a week, huh? This one has been one of those weeks in which I’m convinced it’s already Thursday when it’s only Tuesday. Now it really is Thursday, though! I’ve had anxiety-inducing things this week – like my annual doctor’s exam (went well!), a meeting about Scarlet going away with the school for THREE nights next year (sob), as well as a mid-week sleepover with our adorable neighbor because her parents were in a jam. I’m happy it was all way smoother than expected.

Now I celebrate with cake – mini ombre cake, in fact!

Valentine’s Day Mini Ombre Cakes for One:

What You Need:

Cakes:
Boxed Yellow Cake mix
Ingredients for the cake mix (example: 3 eggs, 1/3 C oil, 1 C water)
Red food coloring
Pink food coloring
Round cookie cutter
2 sheet pans/cookie sheets
Parchment paper
Cooking spray
Vanilla buttercream frosting (ingredients below)

What You Do:

1 – First, preheat oven to 350°F and line pans with parchment paper and then spray with cooking spray

2 – Then, prepare cake mix according to box

3 – Evenly divide into 4 bowls (3 bowls plus the one you mixed in is fine)

4 – Next, leave one the way it is, and color the remaining 3 different tints of pink and red

5 – Pour one color onto one half of a pan, pour another onto the other half, and spread until they meet in the middle

6 – Then, repeat with the remaining two colors in the remaining pan

7 – Bake for 10-12 minutes until cooked through and cake starts to pull away from edges

8 – Lastly, allow them to cool completely and use a cookie cutter to cut circles out of each color

*Amount of cakes you will get depends on the size of the pan and the size of the cookie cutter you use

Frosting:
2 sticks butter, softened
4 C powdered sugar
1 tsp vanilla extract
1 tbs milk
Red food coloring
Pink food coloring

1 – In a stand mixer with a whisk attachment (or using a hand mixer), whip butter for 2 minutes

2 – Add vanilla, sugar and milk and whip for another 2 minutes

3 – Then, separate into different bowl and color each with different tints of pink and red

How to assemble mini cakes:

1 – Place the darkest color down on a plate and evenly spread a little frosting

2 – Repeat, using the next 3 cakes in color order from darkest to lightest

3 – Crumb coat the cake (use a little icing over the whole cake) and place in the freezer for a few minutes

4 – Add your frosting and decorate!

And that’s it! It gets easier with practice, but they are just so adorable. And the surprise of finding ombre in there is worth every second! I’m going to surprise both kids and Cassidy with these on Valentine’s Day. Magic!

There’s still lots of time for Valentine Treats! Check out my Valentine Cut-Out Cookies here.

So, on a scale of 1 to 10, how likely are you to make adorable mini ombre cakes?

This post is sponsored by McCain Potatoes but the content and opinions expressed here are my own.

These Vegetarian Loaded Nacho Fries are delicious and a perfect Game Day hack #recipe because they use @mccainpotatoes to save time! #ad #McCainPotatoesAtWM

Guys, we are SUCH a potatoes family.

I pretty much could eat potatoes dishes daily, but I love to save up my best recipes for special occasions with family and friends. And what do we have coming up soon? A Big Game party! That’s why it’s the perfect time to introduce my Vegetarian Loaded Nacho Fries recipe. For a special note, we are not vegetarians and our party guests are not either, but I wanted to switch it up since the rest of our planned recipes contain meat. You can absolutely sub the beans for beef in this recipe, and also add other vegetables! I’ve got some picky eaters in my family so I kept my Loaded Fries to only a couple.

Vegetarian Loaded Nacho Fries:

What You Need:

1 lb bag of McCain Seasoned Curly Fries, McCain Extra Crispy Crinkle Fries, or McCain Craft Beer Battered Thin Cut Fries
1 onion, diced (optional)
2 red bell peppers, chopped or diced
1 packet of taco seasoning (or homemade)
1 can black beans, drained
1.5 cups sharp cheddar cheese, shredded
2 tomatoes, diced
Sour cream (optional)

What You Do:

1 – Cook fries according to package instructions (for us, set oven to 450 degrees and do 14 minutes, then flip, and cook on baking sheet for another 9 minutes)

2 – While fries are cooking, chop vegetables

3 – Heat up your beans in a skillet, and then add onion and peppers

4 – Then, add taco seasoning and water – according to packet instructions

5 – Remove your fries from the oven when they’re just under crispy

6 – Layer your loaded nacho mixture over fries evenly and sprinkle with cheese

7 – Cook until cheese is melted and then top with tomatoes

I used McCain Craft Beer Battered Thin Cut Fries but you’re welcome to use any of the varieties, as I mentioned above. They’re my secret ingredient and you can find them at Walmart in the frozen aisle!

When it’s time for Game Day, I pick my recipes with love, and these loaded fries are no exception when that big football game is on. I love McCain Potatoes for many reasons, but a big one is that they provide a tasty base for me to add layers of fun in there! They have a wide range of potato products that go straight from freezer to oven, and you can add your own style to it! Plus, they’re super easy and convenient to bake and then add tasty ingredients on top.

Loaded Fries are a shareable “must” for Game Day, and really for all occasions. Your options are endless! You can smother them in brisket and cheese. Or sub in avocado and kale for a California version! There are tons of options!