Crafts and Recipes for Young Ladies!

This blog has been switched to under christianmusician1′s username and can be currently found there as one of my blogs. Thanks for reading!

  Love- Arya

Hello All,

  I am sorry to not have posted in such a long time. Keeping up with so many blogs is a lot of work:-)

    Here is a challenging recipe that could be used for a Winter Treat to take to a church potluck or special gathering. I look forward to trying this out next Sunday.

Chocolate Rhapsody
Estimated Times:
Preparation – 45 min | Cooking – 15 min | Cooling Time – 4 hrs refrigerating | Yields – 12 servings

Inspire romance any day of the week with this recipe for indulgence. With its divine raspberry mousse and moist yellow sponge cake separated by a thin layer of decadent chocolate, Chocolate Rhapsody is sure to make love abound.

Ingredients:

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 6 tablespoons butter or margarine, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 3/4 cup heavy whipping cream
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
• 3 bars (6-oz. box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
• 1 3/4 cups heavy whipping cream, divided
• 1 teaspoon vanilla extract
• Sweetened whipped cream (optional)
• Fresh raspberries (optional)

Directions:
PREHEAT oven to 350° F. Grease 9-inch springform pan.

FOR CAKE LAYER:
COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

FOR CHOCOLATE LAYER:
MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

FOR RASPBERRY MOUSSE LAYER:
COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

TO ASSEMBLE:
REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

   Enjoy!

  Your Hostess.

 Miss Arya

  Hi All,

    Sorry it has been so long since I posted…. I’ve been busy…as usual:-)

    I have decided to do a Christmas Cookie Recipe series starting tomorrow until Christmas Day. I am currently accepting special cookie recipes from you’all. Please pm me or leave comment with the recipe, if you are interested.  I look forward to seeing your contributions:-)

   God bless you all.

      Arya

 I will not be on for a week or two. I have a lot of school, music, and other responsibilities right now, and it is getting more and more difficult to find time to post and be on HSB, but I hope to return soon. Meanwhile, send your thoughts, recipes, or project ideas.  I am currently accepting Christmas project ideas and recipes too, and would love to get some more responses on this.

   Arya

 Okay, I have done a terrible job keeping up with this blog. Sorry, if you’ve been reading my other blog, you’d understand….

   I will be getting pictures up soon…in fact I had it all set up and now all of the sudden my paste button isnt working right, so it will be a little bit longer before I will be getting those up. I plan on posting pictures of my shaw I am crocheting and maybe of something I bake:-)

  For now here is a recipe for Pumpkin Chocolate Chip Muffins:

     Ingredients:

       3 cups of flour

      2 teaspoons baking powder

      2 teaspoons baking soda

      1/2 teaspoon salt

       4 eggs

       2 teaspoons cinnamon

       2 cups sugar

       1 can LIBBY 100% Pure Pumpkin

       1 cup vegetable oil

        2 cups of chocolate chips

         Mix the ingredients together. Put into muffin pan. Bake at 350 degrees for 20-25 minutes. Let cool 5 minutes.

    So far I have one recipe submission from someone which I will be posting soon. I would really love any recipes or crafts or pictures of crafts or food that anyone has to share. If you have used your talents to bless someone or have a neat story behind it, please send these in too as I would love to share them through this blog.

  God bless and have a wonderful day!

     Arya