We know that not everyone is into chocolate for Valentine's Day. And while we might not understand how anyone can pass up a good piece of chocolate, we can certainly understand loving some of the other candies out there.
The perfect example? These sweet-tart gummy bears made with Champagne. It's the ideal treat for your sweetheart.
Valentine's Day and roses are inextricably linked. If you want to stray from tradition without rocking the boat this year, why don't you try cooking with roses instead of buying a bouquet of them? Trust me — if you make any of these recipes for your Valentine, everything will be coming up roses for you.
Buying a bar of chocolate shouldn't be an academic exercise, but with the maze of labels available these days, it's hard not to stand dumbfounded in the chocolate aisle. Not to worry! Here's a cheat sheet that will help you look like a bona fide chocolate expert.
Let's face it – as delicious as they may be, candy bars aren't exactly anything fancy. They're pretty far from it ... unless they're the inspiration for a batch of decadent and impressive chocolate truffles.
As an introvert, I would be absolutely horrified if a stranger asked me to help with their proposal. Heck, I'd be sweating bullets if a friend asked me to help — I can't keep that kind of secret! But upscale restaurant staff? They've got it down to a science.
I've always had a soft spot for white chocolate. Well, actually, I have a soft spot for all chocolate, but there's something in particular about white chocolate. Maybe it's because it doesn't receive the same attention milk and dark does; it's the little guy — the one that never gets as much respect.
Nothing says I love you like a batch of warm, gooey brownies fresh from the oven. But nothing ruins romance quite like a horrible stomachache from eating one too many brownies. That's where this small-batch brownie recipe comes in — it perfectly serves just two lovebirds.
If you have been on Pinterest for any amount of time, you may have come across the trendy apple rose design seen on cupcakes, pies, tarts, and more. It’s not hard to see the appeal of it, but I wanted to know: Is it really all that easy to do?