The ink had stoped fallled by myself.. At posting daily. somthing stopped me dead in my tracks it is i assume not visbal to the naked eye as I write Iknow this might seem odd even to me.
week 8 the first week since starting this were be it became difficallt were this was started as a happy accident Ididnt want to write to be honest and maybe the novelty had gone glad its not actully the case reading is still coming on allowing me away from daily life which im not glad this week was supossed to be cheese on #favouriterecipe which is a staple food in my life, love it and endvour to catch back upxxx
Up till a few days back I was posting every day with the Start of positive post and things like picture challenges and favorite recipe keeping me busy but ultimately the poetry and stories had dried up and to be honest I was starting to feel I had let myself down, Self doubt number one of life Little curve balls that comes out. Taunting my brain because I hadn’t posted anything really personal for a bit. Dont get me wrong I still was avidly reading thanks to amazon kindle app on my phone and the reader on word press but on the whole my productivity and input level had taken a break and I found myself playing Facebook games then giving myself a hard time for not being on here as much.
last night and tonight have been somewhat almost like a treasure map knowing showing me the way. As I sit here poised for another week I know that whatever happens I’m not alone
Week 4 Chocolate Day 2
- 400g (14oz) good quality plain chocolate, broken into pieces
- 400g (14oz) butter, cut into cubes, plus extra for greasing
- 200g (7oz) caster sugar
- 200g (7oz) light soft brown sugar
- 200g (7oz) plain white flour
- 6 large eggs
- 1 teaspoon vanilla extract
For the filling
- 4 tablespoons cocoa powder
- 4 tablespoons boiling water
- 250g (9oz) butter, softened
- 1 teaspoon vanilla extract
- 300g (10 1/2oz) icing sugar
- chocolate curls, to decorate
- chocolate ice cream or whipped cream, to serve
Method Prep:45min › Cook:40min › Ready in:1hr25min
- Preheat the oven to 180 C / Gas 4. Grease two 23cm/9in sandwich tins with butter and line with baking paper. Put the chocolate and 400g butter in a large, heatproof bowl set over a saucepan of simmering water. Heat gently until smooth but not hot. Stir together and remove from the heat.
- Using a wooden spoon, beat in the caster and brown sugar. Gradually stir in the flour. Beat the eggs and the vanilla extract in a separate bowl, then beat well into the chocolate mixture. Turn the mixture into the prepared tins and spread out evenly.
- Bake the cakes for about 40 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin.
- Meanwhile, make the filling and topping. Put the cocoa powder in a small bowl, add the boiling water and stir to form a smooth paste. Leave to cool. Put the butter and vanilla in a large bowl, sift in the icing sugar and beat with a wooden spoon until smooth. Beat in the cooled cocoa mixture.
- When the cakes are cold, remove from the tins and sandwich together with half the filling. Swirl the remaining mixture over the top of the cake, then top with chocolate curls.
DRUM ROLL PLEASE………. It Is My Absolute please to INTRODUCE the Guest for 2nd April With Four published novels and a sense of humor to match ladies and Gentle men my Friend and Muse
https://alienorajt.wordpress.com/ Is were you can find Her Brilliant blog All her books are available on Amozon kindle or paper back. Should be a great night iM SO ECITED
via Shirley Bassey You Ain’t Heard Nothing Yet & This Is My Life – YouTube. I love both of these
very good pianist too playing one of my favorite arangements of this is my Life
You are invited to Moral comunity shchool and collage. added part 5