JACKSONVILLE, Fla. -- Valentine's Day is supposed to be a day of love, but sometimes it can be stressful on your wallet.
To save money, consider these fun tips:
1. Buy flowers from the store and a vase from the thrift store
2. Make your own card
3. Create a coupon love booklet
4. Cook a special meal at home
Sweets by Holly owner Hollis Wilder has a new book coming out called Savory Bites available on Amazon.com now and in bookstores April 9.
She has a special on a dozen cupcakes right now. Custom decorated cupcakes are $18 through Valentine's Day, but she also shared with us how to make dinner in a cupcake pan.
Prep Time: 10 minutes
Cook Time: 30 minutes
1 lb spaghetti
1/2 cup heavy cream
½ lb bacon, cut into ½-inch dice
1/2 cup onions 1/4-inch dice
1 tsp extra virgin olive oil
4 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
11/2 cup freshly grated parmesan
1 (15 oz) package ready made pie dough (2 rounds), at room temperature.
Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like sea-water. Cover the pot and heat the water until it boils.
Add the diced bacon and onions to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, until al dente.
While the pasta cooks, combine the eggs, 3/4 cup of the cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon, onion and chopped parsley.
To Assemble Pasta Tarts
Preheat the oven to 350. Spray a 12-well classic cupcake pan with nonstick cooking spray. Unroll the pie dough onto a flat work surface; no need to flour it first. Cut each round of dough in half and cut each half into thirds, for a total of 12 pieces. Place 1 triangle in each well of the prepared pan. No need to make the dough fit perfectly; fill with wells asymmetrically to achive the most coverage possible. Divide the pasta mixture evenly among the wells. Using all of it. Top each well with 1 tablespoon of parmesan. Fold in the pie dough gently to create a package, do not press down. Sprinkle the tops with salt and pepper. Bake until the crust is golden brown, 30-35 minutes. Let the tarts rest in the pan for 1 minutes, then loosen the sides of each tart with a table knife and pop them out of the pan. Store the tarts in an airtight container in the refrigerator for up to 4 days. Reheat at 350 for 10 minutes.
Avocado, Fig & Arugula Salad
1 apple, chopped
1 avocado, chopped
6 cups arugula
5 fresh figs, quartered
3 tablespoons pine nuts
1/4 red onion, minced
1 tablespoon honey mustard
juice of 1 lemon
2 tablespoons olive oil
1 teaspoon honey
1 tablespoon lavender
salt & pepper
In a small bowl, whisk together honey mustard, lavender, lemon juice, olive oil. In a large bowl, add the arugula, avocado, figs, pine nuts, red onions and pour dressing on top and toss. Season with salt & pepper and serve.