Thursday, November 14, 2013

A Happy Update & Ho~Hos

It has certainly been an exciting few days since my new book launched! I still have a million things to do in order to update profiles and listing on all of the sites where I’m listed. It’s very exciting to see two books with my name on them! Thanks to my awesome readers, my sales have been brisk and many people are letting others “borrow” The Returns. I have ordered several printed copies since they just became available through the CreateSpace store. I can hardly wait to hold one! Both paperback books will be linked to my Amazon pages, but it obviously takes a few days. Until then, you can order the printed editions by clicking the "Order Paperbacks" tab at the top of this blog.
My plan is to have a couple of contests here on my blog as well as my Facebook page. This is one of the reasons that I ordered extra print copies! I've had a few ideas for contests, but would love to hear some suggestions from my readers. If any other bloggers have run successful campaigns in the past, I’d appreciate the information. I thought of a “Guess How Many” with a picture of a container filled with items. The first person to guess the correct amount wins! Please leave me a comment if you have any ideas by going to my contact tab.
I appreciate the support you have shown me and I hope both books leave you feeling happy with a smile on your face!
IMPORTANT UPDATE!! BOTH BOOKS ARE NOW AVAILABLE THROUGH Createspace or Amazon!  YOU CAN ORDER BY CLICKING ON "ORDER PAPERBACKS" TAB ABOVE.  Thank you so much!

**Recipe of the Day** (In honor of Bentley)
http://www.babble.com/best-recipes/homemade-ho-hos/

Homemade Ho-Ho’s
4 eggs
1 cup sugar
5 tablespoons cocoa powder (preferably Dutch processed), plus more for dusting pan
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1/4 teaspoon kosher salt
5 tablespoons butter, melted

For the filling:
1/2 cup sugar
4 ounces cream cheese
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract

For the frosting:
2 cups good quality chocolate chips (I like Guittard)
2 tablespoons butter

1. Preheat oven to 350 degrees. Butter a half sheet pan (17×12 inches), then line with parchment paper. Butter the paper and sides of pan and dust with cocoa powder. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water; whisk together the eggs, sugar, and 2 tablespoons of cocoa powder. Whisk almost constantly until mixture is warm to the touch. Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch. Stir in vanilla.

2. Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture. Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture. The batter should now fall in thick ribbons. Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched. Allow to cool.



3. While the cake cools, make the filling. In a medium-sized bowl, with an electric mixer, cream sugar and cream cheese until the sugar dissolves. Switch to the whisk attachment (if you have one), and add in cream, a little at a time, until it is well incorporated. Raise the speed to high, and beat until stiff peaks form. Fold into vanilla. You may taste a little, but try not to go crazy. You’ll need it for the filling.





4. When the cake is almost fully cooled, cut into 10 equal pieces. Spread filling even over the cake, and take each section and carefully roll up, being careful not to break the cake or squish out the filling (but this will probably happen, so don’t panic. My son said that the frosting is for filling in the cracks). When all pieces are rolled up, place in the freezer to set for about 20 minutes.

5. In a small, microwave safe bowl, combine the chocolate chips, and the butter. Microwave on high for 45 seconds. Stir, and microwave for 10 seconds more until all the chips are melted.
6. Remove the naked ho-ho’s (no innuendo intended here) from the freezer, cut off any filling oozing out the sides, and coat in the melted chocolate mixture. Place on parchment paper and return to the freezer until the frosting is set.


**Pet Tip of the Day**
http://www.agway.com/know_how/pets/pet_safety/11_fall_pet_dangers_to_avoid.html

More Fall Safety Tips
Antifreeze: Every year more than 10,000 dogs and cats are accidentally poisoned with automotive antifreeze. Pets are attracted to the sweet taste of ethylene glycol and one to two teaspoons will poison a cat and three tablespoons is enough to kill a medium size dog.
Allergies: Fall weather can bring about all whole new set of allergies. Ragweed and mold are two big aggravates, along with grass and dust. Look for signs like scratching, biting, chewing, sneezing, coughing, watery eyes, and hives and rashes.
Arthritis: Cold weather can lead to arthritis caused by inflamed joints. If your dog or cat is limping, having trouble moving, jumping, or sitting, moving slower than usual, or whimpering when he moves, he may be suffering from seasonal arthritis.

No comments :

Post a Comment

I'd love to hear from you! Bark back!