CHOCOLATE & PUFFED GRAIN MORSELS

I appreciate that there is a day to honor your love, but I am cynical as to what Valentines is as an adult. It seemed so fun to exchange candies in grade school and overdose on conversation hearts. In my younger years, my Dad would come home from work with those GIANT greeting cards (do you know what I'm talking about? They are seriously gigantic and sometimes I still see them at gas stations) and mylar balloons for my sister and I, or maybe a new set of cotton pajamas with hearts on them. My mom, the art teacher, made, and still makes, beautiful hand crafted cards with thoughtful messages of how we, as daughters, have changed her life. It feels pretty great to be loved. What I gathered from those gestures, was that this holiday isn't about the bloated flower prices, waxy chocolates and pre-set dining menus that make me cringe, it is best celebrated not for one person, but valuing love for the sum of it's parts.

This chocolate morsel experiment was kind of a shot in the dark, but I think they are just precious in their crafty glass jars. I cleaned old jars I have held on to from sauces, jams, fancy yogurts and what not. These morsels travel better and last longer than a baked good, which would also make them an excellent wedding favor or thank you gift. I am giving my measurements, but this recipe is extremely adaptable. You could use any kind of puffed cereal (they are inexpensive at a health food store) and the nuts and fruit are yours to choose. Next time I'll try toasted pistachios and dried cherries, or maybe chewy candied ginger and sliced almonds. Whatever your way, show love.

CHOCOLATE AND PUFFED GRAIN MORSELS // Makes 24

When melting the chocolate, I suggest using a larger glass bowl than you think you'll need. This way you can put all the goodies in that one bowl to make less of a mess.

12 oz. Dark Chocolate Chips (milk if you prefer)

1 1/3 Cup Puffed Millet, Rice, Kamut (found in the cereal isle)

1 Cup Dried Cranberries, Chopped

1/2 Cup Toasted Pecan Pieces

Sea Salt

1. Place chocolate it in a glass bowl over a pot of simmering water. Do not let the bottom of the bowl touch the water. Allow it to melt slowly, giving it a stir to distribute the heat. In the meantime, line a baking sheet with parchment paper and spray with cooking spray.

2. Remove the chocolate from the heat and gently add in the puffed grain of choice, dried fruit and nut and fold everything to combine. Allow everything to sit for about five minutes to cool.

3. Using a spoon and your fingers, dollop hefty tablespoons of the chocolate mix onto the baking sheet. Repeat, washing your fingers every now and then because it will be easier to work with the chocolate. This step gets messy, but as they cool you can form their shape better. Sprinkle them liberally with sea salt.

4. Put the tray in the fridge for about 15 minutes for the morsels to set completely. Put them in cute packaging for a charming presentation!

DECONSTRUCTED BEET STACK

It was really only a handful of years ago when I learned beets don't come from a can in that lovely shade of neon purple. You've seen them at salad bars, shredded and soggy next to the baby corns and greasy croutons. I discovered that this rooted vegetable was easy to roast, and it felt so 'pioneer' of me to figure my way to the tender sweetness through the mass of tangled greens and nubby, hairy exterior. If you can bake a potato, you can roast a beet.

I know that people either love or hate beets. Same goes for horseradish, so I am not expecting this recipe to appeal to the masses. I find that with whole milk yogurt, the horseradish is not too strong amongst all the other vegetables. The layers are attractively bitter, spicy and there is the expected earthiness that beets bring. When I actually host the dinner parties that I dream of, this will be on the menu. I think colorful, fresh food plated vertically, looks beautiful. If my guests don't like it, please push your plate my way thank you very much.

DECONSTRUCTED BEET STACK // Serves 4 as a side

I think this would make a wonderful complete meal with some thin slices of lox or smoked tofu between the layers, or maybe a poached egg on top. Note that our pictures show a regular navel orange, though I highly recommend the color contrast of a blood orange here. I didn't want to go back to the store.

3 Golden Beets (larger ones, as close to the same size possible)

1 Blood Orange

1 Cup Watercress

1/2 Cup Thin Slices of Red Onion

Dressing //

1 Cup Whole/Lowfat Plain Yogurt

1 1/2 Tbsp. Prepared Horseradish*

2 Tbsp. Champagne/Cider Vinegar

1 tsp. Agave Nectar

2 Tbsp. Fresh Chives

Pinch of Salt

*Prepared horseradish is different that 'horseradish cream' at the grocery store. If you don't like the taste of horseradish, an alternative suggestion would be to mince a shallot and add some extra white pepper for a bit of spice.

Oven to 425'

1. Cut off the beet greens close to the actual beet part. Give the beets a few pokes with a fork and wrap completely in foil. Bake for an hour, depending on the size of the beet. It feels similar to a baked potato when done.

2. In the meantime, prepare the sauce. In a small bowl, combine the yogurt, horseradish, vinegar, agave and pinch of salt. Add the chives and set aside.

3. Cut the skin and pith from the orange, and slice into max 1/4'' thick coins.

4. When the beets are done, set aside until they are cool enough to handle. With a paring knife, peel off the skin gently as they can get slippery. Slice the beets into max 1/4'' thick coins, just like the orange.

5. To assemble, put a dollop of sauce on the bottom of the plate, then a beet with another dollop of sauce, then a few leaves of watercress and a slice of orange and a dollop on top of that. Repeat: beet, dollop, watercress, orange, watercress, dollop to however high you'd like your stack to go. Scatter the slices of red onion and if you'd like, maybe some toasted walnuts around the plate. Top the stack with a dollop of sauce and a grind of fresh pepper. Note that the pretty presentation is quickly demolished once you start cutting into it :)

THE COOKIE PERSON.

At some point in my life, after I master the art of self control, I would like to perfect an incredible cookie of my own. By that, I mean the kind of cookie where when you go to a picnic or potluck, they request that you bring 'your' famous cookies. I imagine that would be the ultimate compliment. Now, I am always the 'salad person', which seems fitting. I have been craving a cookie with the ideal personality; slight crunch of the crust, soft center, studded with chocolate and/or oats. The ladies below seem to have one of those famous cookie recipes I speak of, and when I trust that I would not eat all two dozen of them myself, I will make each of these. That may be a ways off from now, but I wanted to pass on the links to you, who I assume has less of a cookie binging complex.

** The reputation for these Chocolate Chip cookies have made their way through blogs, twitter and what not. This lovely lady is hosting baking classes of her own in Seattle now, so if you live anywhere near there, I suggest you hone your skills in one of Ashley's classes. She clearly knows what she's doing.

** When I saw Tara's Dark Chocolate Oatmeal Cherry Chip cookies, I sent this link to every sweets lover I've ever known, as I had never seen such a tempting cookie picture. Seriously, look at that and tell me you don't want a glass of milk and one of those beauties. I must mention, her poetic writing is reason enough to read through every single entry.

** Because I always have my gluten free people in mind, Joy's Peanut Butter Cookies look decadent with that little chocolate goodness on top. Or, if you are a friend of gluten, I trust Dana's stamp of approval on this version as well (and appreciate that she halved the sugar!).

** Lastly, because this recipe restored my personal baking confidence, you should probably try these Oat'Nana Pucks and then bring me some.

As much as I encourage these as written, remember to use unbleached flours, aluminum free baking powder, and natural cane sugars when you can. Happy weekend. Stay warm, hug people and eat well. In that order, specifically.