Is Valentine's Day going to surprise you this year? Isn't 2012 flying past quickly? Maybe you don't have the time, or are lacking the creativity right now to decorate you house...again! (Me! Me!) If so, it's ok! You can still get yourself into the Valentine's Day spirit!
This year I'm trying to keep it simple and sweet. Nothing over the top. Nothing that takes lots of planning or prep work.
Enjoy your family. Celebrate the loved ones in your life. Give an extra hug and kiss to your child and husband today, and tomorrow! And make sure you say, "I love you!"
And jump for JOY at the unconditional, forever love that Jesus has for you!
A romantic song -
- Johnny Mathis' Chances Are
A creative plate -
(Made with edible icing! Too creative, How About Orange!)
A romantic movie -
- Roman Holiday with Audrey Hepburn and Gregory Peck
- Love in the Afternoon with Audrey Hepburn and Cary Cooper
- Casablanca, Starring Humphrey Bogart and Ingrid Bergman
A romantic dress -
A romantic hairstyle -
A romantic chocolate cake - (Great recipe for those gluten free-ers too!)
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter*
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 2 cups heavy cream, cold
- Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
*Cook's Note: Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.