‘I’M BACK and I’m NOT going
Hello my friends! How are you? I have missed you all soooo much!
In case you were wondering, I am still alive! Mostly!
I have written nothing and commented on nothing and done absolutely nothing but "light and easy" posts and that was just to ensure you that I haven't given up on my blog. That is something I couldn't/wouldn't do.
First I owe you guys an apology for my prolonged silence. I didn’t mean to be gone for so long, but life happens. These past 3 weeks have been bumpy - a lot of things came up in my life and they were coming at me non-stop! It was a combination of crazy hectic work, emotional roller coaster and a family medical issue that required my full attention. Sure things haven't settled down yet and I'm still in recovery, but I'm back to blogging and so eager to share my ideas and the events happening around my life and around the world.
Oh, how I missed blogging. It has become a part of my life (a good, fulfilling, recreational and stress relieving part!) Writing posts with varying themes and reading other posts while commenting. Yeah!!! The pleasure of it! And I missed you my dear readers/friends and your comments!
Let me just tell you that lots are coming up, so stay tuned!
Well, as I said, I'm back and I'm bearing gifts. "Beware of Greeks bearing gifts!" Hahahaha!
Here's my delicious gift - a recipe for 'mosaico' dessert. A very popular, especially for kids, sweet treat that is very easy to make.
- 1 vase of nutella creamy chocolate spread
- 24oz. of unsweetened chocolate (2 bars)
- 2 packs petit beurre (appr. 450gr sweet butter cookies)
|petit beurre biscuits|
- 1 cup of fresh milk
- 1 1/2 tbs butter
- 1 shot of cognac or rum
- grated walnuts (optional)
Break the chocolates into pieces, melt in a double boiler or in the microwave, and add the milk, nutella, the butter and the cognac or rum (and the optional walnuts).
Grind one pack of biscuits into a relatively fine state and break the rest into larger pieces. Add them into the chocolate mixture. Then spread the mixture onto a baking parchment paper. Try to roll the mixture (with the help of the paper) into a log. Keep it covered in the baking parchment paper and also cover it with aluminum foil. Refrigerate until solid cold.
After it's been cold we can also glaze it with chocolate or dust lightly with sifted confectioner's sugar. Decorate (or not), cut slices and serve. It's de-li-cious!!!
I look forward to hearing from you!!!
Photos are courtesy of Google images.