Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Ever since I have caught hold of Bakin’ Without Eggs, I am on a baking spree with both our b’days being this month. While I was going through this book, I came across this recipe of cupcakes using cream cheese as topping while baking. This immediately made me remember the leftover cream cheese from Eggless Banana Pound Cake. So I knew I had to bake it before I challenge the bacteria to spoil the cream cheese. I also wanted to use my new set of silicone cupcake moulds which my aunt brought for me from US. :) So when we made plans to visit my school friend who is in Indian Navy & posted nearby in Lonavala, I thought of killing all the birds with one cupcake.

Thankfully the cream cheese was perfectly edible as I’d frozen it. I quickly added some cornflour & chopped chocolate & the topping was ready. Pour the cupcake batter uptil 1/2 cupcake mold, then top it with cream cheese mixture & on top sprinkle some coarsely chopped almonds tossed in powdered sugar. I didn’t change the recipe except using the available cream cheese with me.

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

I made the mistake of filling the cupcake batter upto the mark of 2/3, whereas the recipe calls for filling only 1/2 with batter & rest with cream cheese topping. So the result was over flowing of the entire cream cheese layer on to the baking sheet. Due to this fiasco V didn’t want me to take these OVER THE TOP cupcakes to my friend’s house so I ended up eating almost all. :)

V liked them but wasn’t very keen with the cream cheese. I enjoyed them nicely chilled.

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Eggless Chocolate Coconut Cream Cheese Layered Cupcakes

Sending these Layered Cupcakes to Bookmarked recipe Tuesday by Priya of Mharo Rajasthan Recipes. I would like to take this opportunity to thank Priya for her encouraging comments. She makes it a point of commenting on almost all of my posts & which in turn makes me feel being read & appreciated somewhere in this world. Thank you so much Priya.

Eggless Checkerboard/ Chequered Cake without the special pan & with Chocolate Buttercream Frosting – Happy Birthday to me :)

I’m the BIRTHDAY GIRL :) So what if the post is 3 days late, even then I can enjoy being the birthday girl for 1 more week :) I baked the cake & cut it on the D-day only but haven’t been able to post it.

Checkerboard cake have been on my to bake list from the beginning. The first time I saw this I knew I had to make it soon & finally the occasion presented itself in the form of my b’day. I gave this cake option to V but he wanted to stick to known entity of a Black Forest Cake. I guess it’s his loss & my gain. :D This cake requires 2 or more colored cakes/ batter to produce the checkerboard effect upon slicing. I initially contemplated going in for girlie colors – pastels for the cake batter, but since the colors here are local versions & not as specific as Wilton, I chose to stick to chocolate & white. The trick for this cake lies not so much in baking as in assembling. If you have a special pan required for this cake then no challenge, but I wanted to make this simply to try my hands at assembling it without the special kit.

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

I googled a lot on this cake without the special tin, almost everyone used the method of cutting 3 different size rings from each cake & interchanging them. Then placing one such prepared layer over the other & voila you have a checkerboard pattern when you slice it. :) There was one more method used by only few – which works if you bake the cakes in square pan. For this method, you cut strips of each type of cake & then assemble them alternatively first in 1 layer & then on top of the first layer. I chose to work with ring method for my first attempt.

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

I baked Hershey’s Lavish Chocolate Cake & an Eggless Silver White Cake from Bakin’ Without Eggs by Rosemarie Emro. I doubled the Hershey’s recipe, replaced sugar with brown sugar. Also I had to change the timing as I baked the batter in 1 pan instead of 3 pans. I followed white cake recipe as such. A silver white cake is typically made from egg whites & almond extract but here we are with an eggless version with no egg whites :) Go figure! I refrigerated both the cakes for 24 hours & then thawed sliced layers for 4-10 hours before decorating. The purpose of refrigeration is to slicing the layers easily, which is the most of the battle won.

I used Chocolate Buttercream for filling & frosting. The filling should be minimal so that checkerboard pattern can be clearly seen.

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake –

Eggless Chocolate Cake – Hershey’s {Recipe follows} I doubled the recipe & baked the whole batter in one 8″ pan

Eggless Silver White Cake – from Bakin’ Without Eggs (refer book for recipe) For both Heavenly Chocolate Cake & Silver White Cake I had to increase the time by atleast 10-15 mins from the given time in the book.

1/4 Cup – Coke (for soaking)

Chocolate Buttercream – from Joy of Baking {Recipe follows}

Eggless Chocolate Cake -

Recipe Source – adapted from Hershey’s

Ingredients -

  • 2 1/2 Cups – All Purpose Flour
  • 2 tsp – Baking Soda
  • 1 Cup – Butter
  • 2 Cups – Milk
  • 1 tsp – Vanilla Extract
  • 2/3 Cup – Cocoa Powder
  • 1/4 tsp – Salt
  • 2 Cup – Brown Sugar
  • 2 Tbsp – White Vinegar

Method -

  1. Pre-heat oven to 180 C. Line & grease an 8″ round pan.
  2. Sift flour, cocoa, baking soda & salt together.
  3. Melt butter using a microwave. Don’t burn it. Stir in sugar.
  4. Add milk, vinegar & vanilla to butter mixture & stir well.
  5. Add dry ingredients & whisk till well blended.
  6. Pour batter into prepared pan & bake for 60 mins or till inserted toothpick comes out clean.
  7. Cool the cake in the pan on a wire rack & then transfer to a plate.
  8. Wrap tightly in plastic wrap or cling film & refrigerate till required.

  1. Eggless Checkerboard Cake with Chocolate Buttercream Frosting

    Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Chocolate Buttercream -

Recipe Source – minimally adapted from Joy of Baking

Ingredients -

  • 460 gms – Icing Sugar, sifted
  • 226 gms - Unsalted Butter (226 gms)
  • 1 tsp – Vanilla Extract (I used Almond as I had run out of Vanilla)
  • 4 Tbsp – Milk
  • 120 gms – Melted & Cooled Chocolate (I used Milk Compound which was leftover with me)

Method -

  1. In a large bowl, beat butter till smooth & well blended using hand mixer.
  2. Beat in vanilla extract.
  3. On low speed slowly add sugar & continue beating. Scrape down sides if required.
  4. Add the milk & beat to combine.
  5. Add melted chocolate & beat.
  6. On high speed beat the frosting till light & fluffy, about 5-6 mins.
  7. Cover with plastic wrap when not using.

I felt that frosting was just enough to cover the cake & hardly any left to decorate on top or sides. So I suggest to increase the recipe by 1.5 times.

Assembling the Cake -

I’ve searched the net extensively for assembling this cake, most of them have tried to explain the 3 ring method as best as possible but few days ago I came across this illustration on Joy of Dessert which, she in turn has taken from flickr/avkelly. This is by far the best way to explain the assembling & hence I’m also posting it here along with due credit.

  1. Slice both cakes into horizontal layers such that you have 2 layers of each cake & 4 total.
  2. Cut out 2 rings each from all 4 layers. I placed 6″ dia removable bottom of tart pan & cut a circle around it & then I used a 4″ dia. lid & cut another circle within the 6″ circle.
  3. Carefully remove the middle ring of all layers.
  4. Using a spatula, lightly spread buttercream filling on the insides of the remaining rings. Lightly spread butter cream on outside of middle rings as well. This helps in sticking the rings together & not make a mess while cutting the cake. Then place the middle rings backs in alternating colors – place chocolate color ring in white cake & vice versa. Now you have 4 layers of cake with alternating colored rings.
  5. Now place 1 prepared layer of cake on the base or cake table. Soak in coke. Lightly spread the filling & then place the 2nd layer such that the rings are stacked alternate to each other – chocolate color ring on top of white colored ring, then place the 3rd layer again alternating colors on top of each other & then the last layer similarly.
  6. Keep the cake in freezer for 10 mins. This reduces the amount of crumbs to deal with while frosting.
  7. Quickly do a crumb coat on the whole cake & then decorate as per your whim. :)

  1. Eggless Checkerboard Cake with Chocolate Buttercream Frosting

    Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Tips -

  1. Refrigerating the cake 10-15 mins before slicing layers & rings will help in neater finish. It also gives lesser crumbs to mess while frosting.
  2. It may help, if you first place the layer you want as base on the cake table & then exchange rings & place other rings on top & biding together with buttercream instead of making separate layers. The risk of layers falling apart in transfer are reduced then.

No amount of planning & tips helped me in assembling this cake as it is very difficult to maintain the rings & adjust them within each other. Almost all my rings broke into many pieces & had to be glued together with filling. I also felt that adding another smaller 2″ dia ring would have made the cake even more aesthetically appealing.

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

But the overall effect was wonderful as you can see. The cake cutting was full of oohhss & aaahhhsss. V was jealous & told me that why his birthday cake was not this nice. Difficult to please husbands! Sonny dear wanted only edible beads & no cake. Everybody wanted to know the technique of assembling it. I’m glad people liked my effort & effect though the making was quite eventful. Taste wise also the cake was wonderful with both variety of cakes complimenting each other. A great success!!!

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

Eggless Checkerboard Cake with Chocolate Buttercream Frosting

To top this, I had a pleasant surprise thrown in by V. He gifted me a Recipe Journal by Moleskine in which he suggests that I should put together best of recipes & pass on to my future daughter-in-law & Ved gave me a huge card :) Thank you to the men in my life :D

Birthday Gifts

Birthday Gifts

Sending this cake to Kalyani’s 100 day Global Fest at Sizzling Tastebuds which is a part of My Mother’s Kitchen. Hop on to her blog to get some interesting global dishes :)


Eggless Black Forest Cake with Chocolate Ganache & Cherry Pie Filling – Happy Birthday Dear Hubby

Let me tell you at the onset that this is a loooonngggg post. I’ve tried to keep it as short as possible.

More than festivals, I enjoy planning & creating our family days – birthdays, anniversary etc. Every year for last 5 yrs, I’ve been celebrating V’s b’day and plan a surprise (little or big) for him. Every year he complains about those surprises as he is not very pro to the idea of surprise – he likes them but would want to be forewarned than surprised. So this year I promised him I won’t give a surprise. He tells me that is a surprise in itself! MEN!!! This year V chose Black Forest Cake for his b’day treat. :)

I cajoled V into gifting me many b’day gifts this year – mind you all scattered through the last few months so that he wouldn’t realize how clever I had been ;) One such gift was a book from my wishlist, Bakin’ Without Eggs by Rosemarie Emro. I had read great reviews about this book & wanted to try my hand at the recipes from it. What I also liked about this book was that it wasn’t just catering to Vegan. Most of the books & blogs on egg-free recipes are Vegan oriented & I have harped many a times earlier that I cannot eat Tofu, soy milk etc. :( So this book came as a pleasant surprise – Rosemarie has used mostly White Vinegar as substitute for egg. From whatever recipes I’ve gone through I can assure you that they are good & just waiting to be made. Also the ingredients used are very basic & most baked recipes come with topping recipes as well. I chose Heavenly Chocolate Cake from Bakin’ Without Eggs. I’ve kept the recipe same except substituting buttermilk with curd.

I decided to assemble Black Forest Cake in a non-traditional version, adapting from a video on ehow - simple & beautiful BFC using Ganache, Cherry Pie Filling & Whipped Cream. Last time I tried frosting with Rainbow Cake I was supervised by my sister, this time I was going solo. I’ve been practicing frosting patterns using a mehndi cone for last 20 days on the back of the cake pan, to give me confidence of moving the cone with a flow which is most of the battle won, I guess! I have omitted liqueur from both ganache & soaking syrup as there was a slight chance that out little devil might eat a bite. :)

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

I will go into detail & recipe for all steps, except the cake as it is from a book & V was very particular that I should have permission for it before posting it. I see many bloggers posting recipes from book, so I wasn’t sure but he is RIGHT. So I unwillingly agreed to not post recipe for the cake. I’ve sent a mail seeking permission to the publisher of this book but they haven’t reverted to me yet, so till then I am not posting the cake recipe. Even when I started the blog, I took permission for my first few posts.

I prepared everything in advance & just assembled the cake on the day. Our Little Devil, designed the banner for his Dad! I just helped him a bit where he couldn’t manage – like cutting flags & writing. Enough of jibber-jabber & over to the recipe.

Eggless Black Forest Cake with Chocolate Ganache, Cherry Pie Filling & Low Fat Whipped Cream -

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Heavenly Chocolate Cake - minimally adapted from Bakin’ Without Eggs by Rosemarie Emro. I made it 2 days in advance and refrigerated it. I brought it out of refrigerator night before the assembly. {For Recipe refer book}

Cherry Pie Filling - I made it 1 day in advance & stored it in refrigerator in air-tight container & minimum 4 hours prior to assembly I allowed it to come to room temp. {Recipe below}

Cherry Syrup - I used drained cherry syrup from cans & stored it in refrigerator in air-tight container & minimum 4 hours prior to assembly I allowed it to come to room temp.

Chocolate Ganache – I made it the night before the assembly. Kept at room temp overnight to allow it set properly. {Recipe below}

Low Fat Whipped Cream – I made on the morning of assembling, thought kept the beater & bowl in freezer at night only :) {Recipe below}

Cherry Pie Filling – I used cherry liquid (drained) instead of water. I reduced the sugar by half as I was already using sugar filled cherry liquid.

Recipe Source – loosely adapted from Tammy of Tammy’s Recipes

Ingredients -

  • 5 Cups – Pitted Cherries {830 gms (wet weight) can yield 3 cups & 450 gms yield 2 cups pitted cherries, drained. Store cherry juice}
  • 1 1/2 Cups – Sugar (adjust as per the tartness or sweetness of cherries)
  • 1/4 Cup *+ 3 Tbsp – Drained Cherry Juice (adjust as per thickness required)
  • 3 Tbsp – Cornstarch

Method -

  1. Combine sugar & cherries in a thick bottom pan & stir. If cherries are soft & mushy, you won’t need more additional water but if they are firm, add 1/2-3/4 cup water.
  2. Mix cornstarch in 3 Tbsp drained cherry juice separately. Make sure no lumps are formed.
  3. When the cherries are boiling, slowly add cornstarch, stirring all the while. Allow the mixture to become clear & starch to dissolve completely. Do not overcook as the filling will start breaking down.
  4. Remove from flame & allow to cool. When cool, store in an air-tight container in refrigerator.

Notes -I made a mistake & started with 1 cup water, the filling became very watery as sugar also releases water upon being subjected to heat. It took me a lot of time to reach desired consistency & I was scared all the while of over doing the filling.

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Chocolate Ganache -

Recipe Source – minimally adapted from Joy of Baking

Ingredients -

  • 227 gms – Semi-sweet/ Bittersweet Chocolate, cut into small pieces (I used Hershey’s)
  • 180 ml – Heavy Whipping Cream (I used Amul)
  • 1 Tbsp – Unsalted Butter

Method -

  1. Put chopped chocolate in a large bowl & keep aside.
  2. In a saucepan, heat cream & butter on medium heat. As soon as it boils, remove from flame & pour over chopped chocolate.
  3. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.
  4. Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl.
  5. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavorings (all should be at room temp.)
  6. Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.

Whipped Cream from Low Fat Cream – I halved the recipe, reduced the amount of cream & increased butter little so as to achieve higher fat content & get stiffer peaks.

Recipe Source – loosely adapted from Deeba of Passionate About Baking

Ingredients -

  • 300 gms - Low Fat Cream, Chilled (I used Amul -25% Fat)
  • 90 gms – Unsalted Butter
  • 3 Tbsp – Icing Sugar
  • 1/2 tsp – Vanilla Extract

Method -

  1. Refrigerate bowl & beater for 1/2 hour. I kept them overnight. :)
  2. In a small pan, melt the butter & 1/2 cup cream, stirring constantly till the butter melts. Add vanilla extract.
  3. Transfer to heat proof measuring cup & allow to cool to room temp.
  4. In a large bottom vessel (I used a wok), place ice cubes & prepare an ice bath.
  5. Place the chilled bowl over ice bath & beat the remaining cream & sugar on low speed till soft peaks are reached.
  6. Now begin adding the butter-cream mixture in a gradual stream, beating all the while on low speed until stiff peaks are formed.

  1. Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

    Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Assembling the Cake – technique adapted from ehow

  1. Take a cardboard pieces & cut it out 1 inch bigger than the cake pan. Cover it with the golden paper. Cake base is ready.
  2. Allow your cake assembling ingredients to come to room temperature – cake, cherry pie filling & syrup. In the meanwhile, prepare the whipped cream.
  3. Place the prepared cake base on a flat base or cake table.
  4. Using a serrated knife, carefully slice the cake horizontally into 2 halves. Liberally sprinkle both sides of halves with sugar syrup. Place the top half on the base upside down.
  5. Fill the ganache in a frosting bag & using small star tip, make 2-3 circles of ganache on the base cake to create a sort of dam as we do not want the cream to spill out when we fill it in.
  6. Then using a rubber spatula, fill the dam with whipped cream, spreading till the edge of the dam.
  7. Now place some dollops of cherry pie-filling on the cream. This is just to give that extra flavor of cherry when we bite in. No need to spread a big layer, just some dollops would do.
  8. Place the second layer of cake with bottom up (as this has a smooth & flat top) on top of of first layer. Allow this to set in fridge for few minutes so that ganache is set & doesn’t get disturbed when we start decorating.
  9. Remove from fridge. With the help of frosting spatula, spread ganache on the sides of the cake completely. Smooth the ends & spread any extra ganache towards the top centre. Since we are going to fill the top with cherry pie filling, the top can be little untidy, it won’t show. :)
  10. Take the ganache filled frosting bag & make small scallop design, press & then pull forward, again press & pull forward the tip, at the base of the cake. This gives a clean edge to the cake.
  11. Now fill the remaining whipped cream in a frosting bag & using a bigger star-tip make alternate shells or any other design you want on the edge.
  12. Now fill the centre with the remaining cherry-pie filling & spread towards the edges without spoiling the cream.
  13. Chill the cake covered for atleast 4 hours for best taste. Slice & serve.

  1. Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

    Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

You can’t imagine the amount of butterflies I had in my stomach for last 1 week leading upto the day. I was hoping for atleast the photos to come out great & not let me down. The cake was very tasty, chocolatey, crumbly & soft. I guess use of Chocolate Pudding Filling in the batter gave it the extra chocolatey taste. Every bite was real heaven.

I turned out to be a bit messy looking cake as – I’m a clueless decorator, the cake broke into 2 while slicing into layers, I forgot to soak each layer & just did the top one. The ganache on the sides didn’t spread as neat as I had hoped & the whipped cream despite all my calculation for stiff peak, didn’t hold for even a minute. :( :( :( Nevertheless, the cake was very rich & heavenly!!!

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Eggless Black Forest Cake with Cherry Pie Filling & Chocolate Ganache

Sending this to My Favorite Dish Event by Ammu of Ammaji Recipes. In a pastry shop we are spoiled for choices these days, but time & again I come back to eating the good old Black Forest Cake/ Pastry & that is why it is a favorite dish with me.

Spaghetti in Arabiata Sauce – Super Red Hot!

As mentioned in Eggless Tiramisu post, my Anniversary Menu was Italian and this post is a continuation of that menu. Spaghetti in Arabiata sauce is both V & my favorite. We never give up a chance to hog on it.

Spaghetti in al'arabiatta Sauce

Spaghetti in al’arabiata Sauce

 

So when I chanced upon DK’s recipe in Chefinyou for Penne all’arabiata, I couldn’t resist trying her version. But again as I’ve mentioned in my introduction, I can not stick to a recipe to the T, so I made some changes in it. Instead of Penne, I used Macaroni & Spaghetti as I had left overs from both in my pantry and I wanted to use them up. I divided the sauce in 2 portions & made macaroni & spaghetti in Arabiata Sauce. I also skipped garlic & parsley.

The verdict, this rocks baby! - straight from horse’s mouth :)

Spaghetti in Arabiata Sauce – Recipe for Sauce inspired from DK

  • 1 cup – Macaroni
  • 150 gms – Spaghetti
  • 2 Tbsp – Olive Oil
  • 1 1/2- Medium Onion, finely chopped
  • 2 red chiles, seeded and sliced thinly (I used dried red chilli)
  • 10 ripe tomatoes,finely chopped
  • salt, pepper & dried oregano to garnish
  • few parmesan shavings
  • Water for boiling pasta
  • salt & oil for boiling pasta

Method – Cooking Pasta

Recipe Source: Basic Food Preparation (my college text book)

Boiled Spaghetti

Boiled Spaghetti

  1. Heat water in a pan (big vessel). The water should be enough to completely cover the pasta when dipped. Add 1 tsp salt to it.
  2. Add 1 tsp of olive oil to water to keep the pasts from sticking together.
  3. Once the water starts boiling, slowly add pasta, so that boiling doesn’t stop. (I boiled both macaroni & spaghetti separately).
  4. Boil & stir gently to keep the pieces from sticking to the pan & to each other.
  5. Cook to the ‘al dente’ stage or a little short of it if it is to be held. To test, press a piece against the side of the pan with a fork. It should need quite a firm pressure to break the pasta.
  6. Drain & rinse thoroughly with cold water until the rinsed water runs clear.
  7. Coat lightly with oil or butter to prevent sticking.
  8. To reheat pasta place in a strainer & submerge in hot water or saute in a little fat.

Method – Sauce

Sauce

Sauce


  1. Heat oil in a pan, fry the onions along with chillies. If you are using dry chillies, very lightly crush them & split them in the center as it allows the flavor to be released in the oil. I fry chillies first & quickly remove them once they start sputtering and keep aside using a small straining spoon as leaving them in the oil makes them black & unappealing.
  2. Once onions are fried, add tomatoes and just a pinch of sugar. Sugar is added to neutralize the acid in tomato. Heat on high flame.
  3. When tomatoes break down & start to ooze liquid, add whole chillies in them so they will release their flavor while cooking. Allow to cook on low flame for another 5-8 mins. Keep stirring in between if required. It should attain a saucy consistency. If thick, then add little of pasta water to get the right consistency.
  4. Once done, divide the sauce in 2 parts – to one part, add macroni, salt, pepper & oregano and to the 2nd part add spaghetti, salt, pepper & oregano.
  5. Garnish with parsley & parmesan. Serve hot with bread. I served with Stuffed Foccacia.
Macaroni in Arabiata Sauce

Macaroni in Arabiata Sauce

This super hot dish complimented our relationship and celebration. I would like to end the last dish made for anniversary with lyrics of Fairytale by Alexander Rybak-

Every day we started fighting, everyday we fell in love,
No one else could make me sadder, but no one else could lift me high above…

I Love You V!