If we are going to do this thing, this blogging thing. . . .
This thing —-> where I type and you read.
You know. . . . .THIS.
YOU. AND. ME.
It might get a little rough.
Like, I might say,”I PROMISE IN THE MONTH OF OCTOBER TO POST EVERY SINGLE DAY BECAUSE I’M THE HALLOWEEN GURU, AND I LOOOOVVEEE HALLOWEEN. AND I LOVE YOU. . .” BLAH. BLAH. BLAH.
And then you’ll be like, “Great. Fab. I’ll try and click over everyday.”
But only, sometimes when you click over (like every other day for the past week), you’re like, “She lied. SHE IS NOT POSTING EVERY SINGLE DAY. She ONLY Posted 5 times this week! What a lying sack of ****!”
But I’m like, “Hold Up. Wait a minute. Sit back, relax, and chill-ax for a while. I’ve got real world issues. Like SUPER SCARY BLOGGING ISSUES.
Like seriously, I just moved over to WordPress.org so I could reach more of you, but sheesh. . .I’ve lost like 90% of my RSS feeds.
And my page rank. WENT TO NILL.
ALL my comments for the last 3 years. . . . .GONE. GONE. GONE.
And my sanity, Lord help me. Has gone flying out the window.”
So, my lovelies, please bear with me. Or bare with me. Or stare with me. Whatever.
Just please forgive me for my sins.
I’m trying to pull this all together, with the few brain cells I have left.
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AND THAT IN A NUTSHELL,
is why I’m making Chocolate Candy today.
And THAT IN A NUTSHELL,
is why I’m giving away a CRAZY ABOUT CHOCOLATE by Krystina Castella, today.
Honestly, it’s the only thing that is getting me through this very trying blogging time.
That. . .and the fact that I’m going to be making a Chocolate-Cherry Almond Panforte de Sienna (candy-ish cake) for Thanksgiving, Chocolate Covered Bacon and German Chocolate French Toast for Shelbi’s Birthday, Chocolate Hazelnut Date Tarts because I plan on walking into the kitchen, and Chocolate Croissants because. . . .well. . .just because.
All selections from this beautiful color cookbook with more than 200 delicious recipes to enjoy and help you forget about all your blogging woes. It’ll also teach you all sorts of techniques and “how to’s” on how to cook with chocolate.
Here’s How To Enter:
Just answer the following question in the Comments section of this post:
“What happened to you this week that was just. plain. wonderful? ”
(Tell me anything. Tell me EVERYTHING. Tell me. Tell me. Tell me. Send your good vibes my way.)
One entry per person, please. Or I’ll slap you with a piece of chocolate covered bacon. Which. . .could be enjoyable if you have a big mouth and fast reflexes.
The CRAZY ABOUT CHOCOLATE GIVEAWAY will end October 30th, 2013 at midnight CST. Winners will be announced on Thursday, October 31st, 2013. Entrants limited to US and Canada. They will be chosen randomly using http://www.random.org/
And now. . . . .for the CHOCOLATE!!!!!
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AND THE WINNER IS. . . . .
KAREN D – –
I won a gallon of Coconut Oil.
Please contact me at email@example.com in the next 48 hours to claim your prize or another winner will be chosen.
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Candy Corn Bark (Or Pumpkin Seed Bark)
Reprinted from Crazy About Chocolate© 2013 by Krystina Castella. Permission from Sterling , an imprint of Sterling Publishing Co., Inc.
Makes 1 -1/4 pounds
1 pound milk chocolate (at least 30% cacao), melted and tempered [Nicki Woo used dark chocolate]
1 -1/2 teaspoons vegetable shortening
2 cups candy corn (for Pumpkin Seed Bark: Replace the candy corn with 1 cup shelled pepitas (pumpkin seeds).
1. Line a baking sheet with parchment paper and butter the parchment.
2. After tempering the chocolate, add the shortening and stir until melted.
3. Pour the chocolate onto the parchment, spreading it into a rectangle that is 1/4 inch thick. Smooth the surface with the offset spatula. Press the candy corn into the surface. Let set for 3 hours to cool, and then break the candy into bark.*
*Nicki Woo could not wait 3 hours. She was stressed out. So she placed her bark into the freezer for 30 minutes so she could eat it sooner. Not sure if this is okay or not. Seemed okay to her. Still looked pretty. Still tasted FANTASTIC.