Dear readers and fellow foodies,

Happy Valentines Day!

When I began writing this bi-monthly food column about 5 years ago, I had no idea the positive feedback you would bestow upon me. Your response and enthusiasm has been more than wonderful, flattering and has brought me many smiles. It's allowed strangers to become special friends. I can't go anywhere in our charming little community without someone stopping to tell me how they enjoyed my column. I am humbled.

It has been so much fun sharing my life and adventures through cooking with you, and you have come to know me better than some of my neighbors just by reading my column.

My passion for cooking, entertaining, setting a festive table and enjoying wines from around the world has grown by leaps and bounds over the last 20 years, as did my waistline! The world of food and anything to do with it was so much of my identity and how I saw myself. It was my avocation and an easy way for me to express my creativity. God has blessed me with many talents and I am so thankful to enjoy diverse ways to express myself. I love to sing, dance, draw, paint and sketch and write, just to name a few ways of creative expression. Sharing a good meal around a dinner table with family and friends, though, remains a favorite treasured time.

I just wanted to tell you all how much I appreciate your appreciation for the column and how honored I am so many of you look forward to and take time to read my column. I love you all. Happy hearts day!

Share time together with someone you love and share a sinfully decadent chocolate dessert. Diet and healthy, no, I don't think so. This is one day of the year I am not worried about how naughty the chocolate dessert I eat is.

This cake is unbelievably awesome, delicious and easy to make and versatile; you can actually use other flavors to make it more appealing to those who are not coffee-lovers, especially kids. Other flavors you can use to substitute for the high-priced and hard to find coffee ice creams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies.

FROZEN CHOCOLATE CAPPUCINO CRUNCH CAKE

1 (10 3/4 oz.) frozen pound cake, thawed

3/4 cup heavy whipping cream

1 3/4 cups (11.5-oz. pkg.) NESTLE(R) TOLL HOUSE(R) Milk Chocolate Morsels

4 cups (1 quart) coffee ice cream, softened

1 cup frozen whipped topping, thawed

1 3/4 cups coarsely crushed malted milk balls

Frozen whipped topping, thawed (optional)

Coarsely crushed malted milk balls, (optional)

Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.

Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.

Cover; freeze for 1 1/2 hours or until chocolate is set.

Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover.

Freeze until ice cream is firm, about 2 hours.

Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

Until next time, have fun letting those special someones in your life know you love them, especially on Feb. 14.