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Forget Love, I'd Rather Fall in Chocolate :)
Rosemary-Walnut Shortbread Cookies   Valentine's Day is a great excuse to make many little treats for your friends and loved ones. I came across this delightful recipe while trying to look for some valentine cookies to make. As soon as I tried the dough, I knew they were going to bake blissfully. The crunch of the walnuts and the mint-like flavor of the rosemary was a superb supplement to a short bread cookie. Rosemary is considered the herb of love, and represents remembrance. The walnuts and rosemary even add a little extra fiber, iron, and vitamin B. :)  Ingredients Makes about 1 dozen 1 1/4 cups all-purpose flour 1/2 cup finely ground walnuts 1 1/2 teaspoons finely chopped fresh rosemary 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/4 cup packed dark-brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Raw sugar, for decoratingDirections *Make sure to use parchment paper, because I did not have any, and it would have helped a lot. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes. 3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes. 4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies. 5. Bake until just golden, 15 to 18 minutes. Let cool on sheets or wire racks. Made from Rosemary-walnut shortbread cookies Here is the directions To make the melted chocolate if you want to dip the cookies like I did: 3 ounces semisweet or bittersweet chocolate, finely chopped 1 teaspoon canola oil or pure vegetable shortening In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve. Simple Dark Chocolate Heart Cake
Mmm?Chocolate Chocolate Chocolate. What's better than chocolate on Valentine's Day? Chocolate was my valentine this year, he he. To put my heart- shaped pan to use, I made this quick and easy cake. I used a traditional Betty Crocker dark chocolate cake mix, with a touch of cinnamon. Sadly, I couldn't find any strawberry frosting, so i combined strawberry marshmallow fluff and whipped cream cheese frosting, which came out to be a sweet addition to the cake. Betty Crocker Cake Mix: You will Need: 1 1/3 cups water 1/2 cup vegetable oil 3 eggs *And don't forget to add a teaspoon of cinnamon! 1. Heat oven at 350 F for shiny metal or glass pan or 325 F for dark or nonstick pan. Grease bottom only of 13"x9" pan or bottom and sides of all other pans. 2. Beat cake mix, water, oil, and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into pan. 3. Bake as directed on the bow or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For the frosting:
12 Tablespoons of strawberry marsh-mellow fluff 15 Tablespoons of whipped cream cheese frosting Mix together the marsh-melllow fluff and frosting until a color of light pink. 
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