Hello again! I hope y’all had a wonderful Valentine’s Day. In case you’re wondering, my surprise destination for Valentine’s Day weekend was Half Moon Bay—a sleepy little beach town in the heart of artichoke country. We had a fantastic time! Can you say ‘private jacuzzi’? Anyway, would y’all like to know what I made for my sweetie on Valentine’s Day? Would you be surprised if I told you it was none of my own creations? Weird, I know. It’s just that I’ve been testing Valentine’s Day dessert for two recipes since December. We’ve been enjoying the mulled wine from Pears in Mulled Wine for so long that I’ve forgotten what real wine tastes like without spices. The excess cream cheese frosting from Red Velvet Whoopie Pies made its way onto muffins, bagels, fingers, spoons and more. And quite honestly, I’m out of butane from making Chocolate Creme Brulee over and over. So, when the big day came around, I made two of my sweetie’s favorites: Chocolate Peanut Butter Truffles (from Karly) and Spiced Sugared Pecans (from Alison Lewis). They were both perfect.
I took a little break from sugar, but my sweet tooth came back with a vengeance for cookies! Cookies are perfect—one sweet little bite of deliciousness. I’m off to Texas for a loooonnnng weekend and these little chocolate-dipped macaroons are packed in my bags, ready to eat on the flight!