For macaroons

• 6 oz sliced blanched almonds (not slivered; 2 cups)
• 1 1/2 cups confectioners sugar
• 3 large egg whites
• 3/4 teaspoon salt
• 3 tablespoons granulated sugar
• Red or pink food coloring

For chocolate raspberry ganache

• 3 oz fine-quality bittersweet chocolate (60 to 64%  cacao), finely chopped
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 1/16 teaspoon raspberry extract (preferably McCormick  brand)

• Special equipment: parchment paper; a gallon-size  sealable plastic bag (not pleated)

Make macaroons:
Line  2 baking sheets with parchment paper.

Pulse almonds with 1/2  cup confectioners sugar in a food processor until very finely ground, 2 to 3  minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar,  stirring to combine.

Beat egg whites with salt  in another bowl with an electric mixer at medium speed until they just hold soft  peaks. Add granulated sugar, a little at a time, beating, then increase speed to  high and continue to beat until whites just hold stiff, glossy peaks. Add drops  of food coloring to reach desired shade and mix at low speed until evenly  combined. Stir almond mixture into meringue with a rubber spatula until  completely incorporated. (Meringue will deflate.)

Spoon batter into bag,  pressing out excess air, and snip off 1 corner of plastic bag to create a  1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of  batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches  apart. Let cookies stand, uncovered, at room temperature until  tops are no  longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks  in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching  position of sheets halfway through baking, until crisp and edges are just  slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30  minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely  simmering water or in top of a double boiler, stirring until smooth. (Bowl  should not touch water.) Remove bowl from heat, then add butter and raspberry  extract, stirring until butter is melted. Let stand at room temperature until  cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin  layer of ganache (about 1/2 teaspoon) between flat sides  of cookies.

Chocolate- and candy-covered pretzel rods make for an unexpected, edible  centerpiece that’s fun and a snap to make at home. Start by filling a  cylindrical glass vase with small, colorful candies—stick to sugar-based or  sugar-coated treats that won’t melt, such as jelly beans, Hot Tamales, Red Hots,  or M&Ms. Line a large rimmed baking sheet with parchment paper, and spread  colored sprinkles on large plates. Next, using a double boiler or a metal bowl  set over barely simmering water, melt 2 cups chopped milk, dark, bitter- or  semisweet chocolate; this is enough chocolate for about 10 pretzels. Dip the top  of each pretzel rod in the melted chocolate, gently shaking off any excess, then  roll the chocolate end in the sprinkles. Place the pretzel on the prepared  baking sheet, and chill until the chocolate is set. Arrange the pretzels,  sprinkled ends up, in the vase, using the candy to anchor the “flowers” in  place.

Children will especially enjoy dipping, decorating, and arranging the pretzel  treats. And while red, pink, white, and heart-shaped sprinkles are perfect for  Valentine’s Day, you can substitute different colors and styles to craft a  centerpiece suitable for almost any holiday. Decorated pretzels can be stored in  an airtight container at room temperature, up to 1 week.

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90 min Belief re-Patterning (initial session includes hypnotherapy),

90 min Acupuncture (includes Auricular (ear seed) Therapy),

60 min Massage Therapy (Relaxation/Deep tissue/Therapeutic)

60 min Reiki.

Duration: 5 hours

Cost: $344.25 + GST

*This package can be re-booked twice

Melt away this winter with a little bliss.

This pampering package includes: 30 min Infrared Sauna,30 min Traditional Chinese Cupping massage,  and 60 min Relaxation Massage.

Duration: 2 hours

Cost: $ $131.75 + gst