Welcome to Chocolate Candy Mall's monthly newsletter,
Charmingly Chocolate. I realize I'm a few days early with this edition, but I have two good reasons for that. The first reason is because my birthday is on the 31st, and I want to spend the day pampering myself instead of dashing off a newsletter, no offense intended. :-)
I hope you, too, will indulge in some end of summer treats before you dive back into the grind of another school year!
If you have a friend who you think may enjoy "Charmingly Chocolate," do me a favor and forward this issue to them.
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August 27, 2007 - Issue #4
Well, there you go - another summer come and gone. Don't let this summer fade off into a distant memory without treating yourself to a bit of delectable end of summer sweets.
I've got a tasty new recipe for you to try; it's wickedly decadent. But, I'll get to that in a minute.
First I want to tell you my second reason for dashing this newsletter off in advance.Some of you have so kindly commented about how much you love my website, Chocolate Candy Mall. I'm so pleased, but, to be completely honest, I never thought I could build an online business like this one, especially without any previous website experience. I have to give credit where credit is due.
The program that I use to build, host, and maintain this business is SBI. They have such a great system put together that anyone with a desire to build an online business or increase their income with a work at home opportunity can really do it.
SBI has come out with a sale this weekend for those who want to give it a try and build a business about something they know or love. If you have ever thought about it, I encourage you to have a look at their offer and jump on in. I'm sure glad I did.
The sale ends at midnight on August 28, so I wanted to get this newsletter off to you just in case any of my chocoholic friends wanted a bite of this end of summer sweet.
Now for the recipe I promised. This little beauty is actually a cross between a candy and a dessert. I suppose it is more of a dessert than candy, but let's not quibble. We can all agree that it is mouthwateringly delicious!
I picked up this recipe from a Southern Living article and had to pass it on to you.
Chocolate Chimichangas With Raspberry Sauce
- 6 1.5 ounce milk chocolate candy bars
- 6 10" flour tortillas
- Vegetable oil
- Raspberry Sauce (see recipe below)
- Vanilla ice cream
- shaved chocolate and mint sprigs for garnish
- Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
- Pour oil to depth of 1 inch into a large skillet; heat to 375°. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels.
- Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
- 1 10 ounce package frozen raspberries, thawed
- 1/2 cup sugar
- 3 Tbsp. lemon juice
- 1 Tbsp. orange liqueur (optional)
- 1 tsp. cornstarch
- Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
- Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days.
Happy End Of Summer!
I hope you enjoyed this issue of Charmingly Chocolate. If you have any feedback or comments you'd like to share with me,
just reply to this zine and let me know. I'd love to hear from you.