Perfect Pairing: Valentine’s Day
I believe I have already mentioned once or twenty times how cute my nieces and nephews are. I may be biased but I think everyone can agree on their cuteness.
I was lucky enough to spend part of my Cabo vacation with my brother, sister-in-law, and niece, Lilla. Oh my goodness is that child precious. I can’t even count how many people stopped by our lounge chairs to comment on her adorableness. That little peanut never stopped smiling and was happy to sit and play with a plastic cup or a pair of sunglasses.
Here are just a few shots of the little darling in Mexico.
Playing with her daddy in the ocean. I love this picture.
Grandma and Lilla on the beach.
Grandpa entertaining the peanut. Check out those cheeks!
Lilla and me at The Sand Bar beach restaurant.
A great family photo of Jon, Kelly, and Lilla. Notice the manly camo diaper bag.
The whole group.
I spent the day after our return with my other brother and his sweet family. We watched the Super Bowl, but the main entertainment was the pajama dance party. Check out this video…
Those kids had some moves! When it was time for bed the oldest said… “I just wanna dance!”
We enjoyed standard Super Bowl fare like pizza and buffalo chicken dip, and I made a cherry cheesecake for dessert. This dessert was easy and really delicious. I love the addition of almond flavoring. The kids gave it their seal of approval!
The Perfect Pairing for this cheesecake is Valentine’s Day. The contrast of red and white is so pretty and festive. If you are making a meal for your honey this would be a great way to top it off. I think any sweetheart would appreciate this sweet dessert!
Lindsay at Perfecting the Pairing
· 1 ½ cups graham cracker crumbs
· ½ cup butter, melted
· 8 oz cream cheese, softened (I used light)
· ½ cup sugar
· ½ tsp vanilla
· ¼ tsp almond extract
· 8 oz container Cool Whip, defrosted (I used light)
· 15 oz can cherry pie filling (I used light)
Preheat your oven to 350 degrees F. Grease a 9 inch cake pan with cooking spray. In a small bowl combine the melted butter and graham cracker crumbs. Stir until completely combined. Press the crumbs into the bottom of the cake pan. Bake until the crust just starts to brown, about 5-7 minutes. Cool completely.
In a medium bowl combine the cream cheese, sugar, vanilla, and almond extract. Mix until well combined. Fold in the cool whip until it is evenly distributed. Spread over the cooled crust. Top with cherry pie filling. Refrigerate until ready to serve.