I learned early in life that I liked Valentine's Day. I was in sixth grade when Roger Thomas gave me a Valentine. And it wasn't a junkie one out of a package. Roger had spent some serious change on that silky red-ribboned card.

The lesson was simple to me. When you love somebody, show 'em.

I know there are crowds of people who hate Valentine's Day. Too commercial, just a way for florists to make money, or "I'm single and have no one to share it with and that puts pressure on me..." I'm 62; I've heard it all.

I don't agree. I think what we are supposed to celebrate is love and the JOY it brings us. Maybe you celebrate with a spouse, or a lover, or your best friend. Maybe the true romance of Valentine's Day is the kindness we can show another.

I have spent Valentine's Day alone, and that just meant I got to eat two eclairs. Nothing wrong with that. 

Here are two of our favorite recipes to make and celebrate with whomever you like.

Show somebody you love 'em.

Petit Fours

Makes 24

Note: Frozen pound cake is easier to cut, easier to assemble, and easier to coat than room temperature pound cake.

Ingredients:

1 (16 ounce) package frozen butter pound cake

1 (16 ounce) package frozen chocolate pound cake

2/3 cup seedless raspberry jam

1 1/3 cups dark chocolate chips

1 1/3 cups white chocolate chips

2 cups plus 2 tablespoons heavy cream

Directions:

1. Place two wire racks over two baking sheets and set aside.
2. Using a serrated knife, trim the crust from the top of pound cakes to make a flat surface. Turn cakes over and slice off bottom, sides and ends.
3. Slice each pound cake into 6 equal slices about 1 1/2 inches thick. Cut each slice in half to make 12 squares. Trim off any uneven sides.
4. Slice each cake in half, spread thinly with jam, and put back together. Place chocolate pound cake pieces on one baking sheet and butter pound cake pieces on the other prepared baking sheet. Set aside.
5. Place chocolate chips in a medium bowl. Place white chocolate chips in another medium bowl.
6. Place cream in a medium saucepan over medium heat. As soon as it reaches a boil, pour half over chocolate chips and half over white chocolate chips. Let stand 3 minutes. Stir until mixtures are smooth.
7. Spoon chocolate mixture onto the center of chocolate cake pieces, allowing excess to flow down sides to coat completely. Refrigerate for 15 minutes.
8. Spoon white chocolate mixture onto the center of butter pound cake pieces, allowing excess to flow down sides to coat completely. Refrigerate for 15 minutes.
9. Spoon a second coat of chocolate over cake pieces and refrigerate for 15 minutes more.
10. To decorate, drizzle tops of petit fours with contrasting chocolate mixture.
11. Store in an airtight container for up to 2 days.

Where In The World Is Denise Vivaldo? 

 

March 14-17, Denise will be speaking at the IACP Conference in Chicago, where she may be seen wearing a politically incorrect fur. Ssshhh.

Click here to learn more and to register. 

 

March 29 and 30, Denise will be teaming up with photographer Christina Peters to teach Styling & Photo Techniques for Culinary Professionals, Food Writers & Bloggers in Los Angeles.

Click here to learn more and to register. 

 

In April, Denise and Cindie are off to Rancho La Puerta for a week of kale and wine deprivation. Some people call it a "detox." Wanna join us?  

 

May 2-4, Denise will join Chef Debbi for her Spring Farm, Food, Wine and Lifestyle Adventures Tour in Cambria and Paso Robles.  

Click here to learn more and to join in the fun! 

 

May 16-18, Denise will be speaking at the sixth annual Camp Blogaway. To be a successful blogger, continuing education and a supportive community are a must. I love Camp Blogaway because the information is excellent and the atmosphere is one of camaraderie rather than competition, and it's in the woods, which means really easy and free parking.  And, there's loads of swag. As camp founder Patti Londre says, "It's all about the swag."  

Click here to learn more and to register.  

      

July 17-20, Denise will be a keynote speaker and teach a food styling course for their members at the USPCA Conference in Long Beach.
Click here to learn more and to register.

August 2 & 3, Denise will be returning to Sydney, Australia to teach her Food Styling Intensive. It's gonna be good.
Click here to learn more and to register.

August 23 and 24, Denise will be teaming up with photographer  Christina Peters to teach Styling & Photo Techniques for Culinary Professionals, Food Writers & Bloggers in Los Angeles.

Click here to learn more and to register.

Pink Champagne with Cointreau-Infused Raspberries

 

Makes 4-5 servings

 

This pink drink is perfect for Valentine's Day or for any lazy weekend brunch.

 

Ingredients:

1/2 cup fresh raspberries

1/3 cup Cointreau

1 (750 ml) bottle rose Champagne, chilled

 

Directions:

1. Place raspberries and Cointreau in a small bowl and set aside for 30-45 minutes.
2. To serve, spoon raspberries into glasses.
3. Pour remaining Cointreau through a fine mesh strainer into glasses. Fill glasses with Champagne and serve immediately.

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