It’s estimated Americans will purchase 58 million pounds of chocolate in honor of Valentine’s Day this year.

And close to 200 million roses (the vast majority red) will join those millions of pounds of chocolate in the homes of lucky Valentine gift recipients around the nation.

Chocolate and red roses, the classic pairing.

Or, for the true foodies among you, chocolate and red cherries – an equally unbeatable combination.

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I distinctly remember the first time I had cherry ice cream. We were in Sturbridge, Massachusetts for the day, and my mother must have been off in the shops as I was alone with my dad. We stopped at a little ice cream window on a side street and he talked me into ordering Bing cherry ice cream.

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I cannot tell a lie… I really love cherries. Sweet cherries, tart cherries, candied or covered in chocolate. OH yum!

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These are just about the prettiest cookies you’ll ever see.

And super-tasty, too.

So, tell me again why you’ve never made biscotti?

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Can she bake a cherry pie, Billy Boy, Billy Boy, can she bake a cherry pie…

Sure.

But does she want to?

Not always.

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Brioche.

If you have any experience at all with brioche, merely seeing the word probably sends a shiver down your spine.

A shiver of anticipation for the ultra-tender, super-buttery bread that emerges from your oven.

And a matching shiver of angst at the difficult dough that precedes that loaf. read the rest of this entry »

Ah, the brownie – considered by many to be the perfect treat. Rich, tender, and delightfully chocolate-y, there aren’t many ways to improve on a brownie, unless it’s to add two kinds of cherries; almonds; plus chunks of chocolate; then coat bite-sized pieces in chocolate, and add fun decorations. The perfect portion with a touch of whimsy. Now that’s a BROWNIE!

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