Thursday, November 27, 2008
Lovingly created by Megan at My Heart, My Home at 4:52 PM
Monday, November 17, 2008
Tomorrow, Brent and I will be jetting off to....
VIVA Las Vegas! We'll be there as part of a business trip, but I will definitely be taking advantage of some fun things there. I cannot tell you how much I'm looking forward to seeing Ka. Better yet, we have front-row seats! Yeah! I have lots written down to go check out, but don't want to post them all here quite yet. I figured pictures of our trip would be better :)
Have a great week...and pray I don't need to use my barf bag on the plane....
Wednesday, November 12, 2008
It happened so quickly, I barely knew what had befallen me until I was in pain, sitting upright on my knees with the stone stoop and insulated lunchbag cushioning my fall. I totally figured I had lost a toenail or three since I was wearing sandals in November. But aside from some chipped polish, the toes looked okay. Instead, it was my poor left shin that took the brunt of everything. Saved by my polyester-synthetic blend pants fabric, thankfully my skin was spared a couple of layers. I still couldn't move for a couple of seconds because I had the horrid thought of "what if I broke my tibia?!"
Nah...just a flesh wound. It's a mysterious shade of dusty blue, purple, green, and caucasian. I wanted to cry out "BRENT!" but I refrained from doing so, since I was collapsed on my neighbor's doorstep. Lovely. Can you imagine opening your front door to find some bedraggled girl kneeling in pain with her purse's contents strewn everywhere? Yeah, neither could I.
Friday, November 7, 2008
Now it's your turn!
Send in your favorite chocolate recipe or link to your blog with one.
And before I forget to mention it, November is Godiva's Truffle month! There are a couple of dates listed for free samples.
So yesterday's chocolate cake recipe is a great one to serve for entertaining, but what about the times when you just want a simple piece of chocolate cake? This is definitely the weeknight cake :) I came across it in my Betty Crocker cookbook, simply because I didn't have any eggs, but I wanted a dessert. My husband requests this almost on a weekly basis.
Chocolate Chip Snack Cake
Prep: 10 minutes
Bake: 35 minutes
Cool: 15 minutes
Yield: 9 servings
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable oil
1 tsp. white or cider vinegar
1/2 tsp. vanilla
1 cup cold water
1/3 cup mini semi-sweet chocolate chips
3 Tbsp. sugar
1. Heat oven to 350F. Grease bottom and sides of 9-inch round cake pan or 8-inch square pan with shortening, lightly flour.
2. In medium bowl, mix flour, sugar, cocoa, baking soda, and salt. In small bowl, stir oil, vinegar, and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture about 1 minute or until well blended. Immediately pour into pan. Sprinkle with 1/3 cup miniature semi-sweet chocolate chips and 3 Tbsp. sugar.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
Thursday, November 6, 2008
1 (18.25 oz) pkg. Swiss chocolate cake mix (Duncan Hines)
1 (8 oz) pkg. cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) Hershey's milk chocolate candy bars with almonds, divided
1 (12 oz) whipped topping, thawed
1. Prepare cake batter according to pkg directions. Pour into 3 greased/floured 8-inch round cake pans. Bake at 325F for 20-25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
2. Beat cream cheese, powdered sugar, and granulated sugar at medium speed with a mixer until creamy.
3. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy bars into whipped topping.
4. Spread icing between layers and on top/sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.
Wednesday, November 5, 2008
How is chocolate made? Here are two different methods; handmade versus factorymade.
This video shows how chocolate from scratch is made. He makes it look so easy too!
This one shows how molded chocolate is made in a traditional factory. I especially enjoyed watching the "whacking" tool :)
Prep Time: 15 minutes
Start to Finish: 3 hr. 45 min.
Yield: about 3 dozen
1 cup granulated sugar
2 Tbsp. butter or margarine, softened
1 tsp. vanilla
2 oz unsweetened baking chocolate, melted and cooled
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup powdered sugar
1. In large bowl, mix sugar, butter, vanilla, and chocolate with spoon. Stir in eggs, 1 at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350F. Grease cookie sheet with shortening or spray with cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. On cookie sheet, place balls about 2 inches apart.
3. Bake 10 to 12 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to wire rack; cool.
Tuesday, November 4, 2008
What's in a name?
1 tub (8 oz.) Whipped Topping, thawed, divided
1 pkg. (4-serving size) Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
Monday, November 3, 2008
Check out these fun floor dusting shoes I bought! I came across these at Bed Bath & Beyond the other night and they are so much fun to sliiiiiiiiiide and skiiiiiiiiiiid my way acrooooooooossss the rooooooooooom!!! Wheeeeeeeeeeee!
*Note: Per the Slipper Genie's instructions, ahem, "User should not slide or run in slippers."
Lovingly created by Megan at My Heart, My Home at 10:16 AM
That chocolate looks good on you....
4 T. - cake flour (plain, not self-rising)
4 T. - sugar
2 T. - cocoa
1 - egg
3 T. - milk
3 T. - oil
1 - splash of vanilla
3 T. - chocolate chips (Optional)
Sunday, November 2, 2008
"This guy found a bottle on the ocean, and he opened it and out popped a genie, and he gave him three wishes. The guy wished for a million dollars, and poof! there was a million dollars. Then he wished for a convertible, and poof! there was a convertible. And then, he wished he could be irresistible to all women... poof! he turned into a box of chocolates."
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces." Judith Viorst
The following recipe is one of the easiest and tastiest fudge versions that I've found on allrecipes.com. I was intimidated to try making fudge, but it's actually quite simple! If you've never tried it before, go ahead, be brave!
Aunt Teen's Creamy Chocolate Fudge
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Saturday, November 1, 2008
Prep Time:15 min
Start to Finish:15 min
Makes:18 servings (1/2 cup each)
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.