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Charmingly Chocolate, Issue #16 - Bad News About Chocolate
September 01, 2008

Welcome to Chocolate Candy Mall's monthly newsletter,
Charmingly Chocolate. The only bad thing about chocolate is that you can never really seem to get enough. The more chocolate you eat, the more you crave. I love it anyway!

September 1, 2008 - Issue #16 - The Bad Thing About Chocolate...

Are you as addicted to chocolate as I am? My latest splurge has been on dark chocolate M&M's. Yes, they were on special last week. I couldn't pass up the price and bought two LARGE bags. I'm supposed to be on a diet! So much for that.

chocolate English toffeeLook at what I found for you this month! It's mouthwatering English Butter Toffee and Almond Butter Crunch.

This is right up my alley. Actually, I think my dad would go a bit crazy over this treat, too. Here in Australia it's Father's Day on Sunday.

Even though I already gave Dad some delicious Father's Day gifts in June during our American Father's Day, I might just have to order some of these in honor of the Australian Father's Day.

Daddy will be glad of any excuse to get some chocolate covered English toffee. You can get the English Butter Toffee at Wisconsin Cheeseman's Premium Chocolates (for one good option) and the Almond Butter Crunch at Lake Champlain Chocolates.

Chocolate Roasted Hazelnut Caramel Bars

chocolate hazelnut caramel bars If you'd like to make something new and delicious, I've also got a new recipe for you.

Well, I can't say it is exactly new. I found it in an old magazine a friend of mine loaned to me. Funny how I always zero in on those recipes containing chocolate! :-)

  • 1 cup self raising flour
  • 1/2 cup plain flour
  • 1/2 cup brown sugar firmly packed
  • 1/2 cup melted butter
  • 1 tsp. vanilla
  • 1 can caramel topping**
  • 1 cup of dark chocolate chips or pieces
  • 1/2 cup roasted hazelnuts, chopped

Preheat oven to 350 degrees (180 C) and prepare a 9x13 pan by greasing it lightly and lining it with baking paper.

Stir together flour, sugar, butter, and vanilla until well combined. Press the mixture into the baking tray using a spatula.

chocolate hazelnut slice
Bake for 15-20 minutes until golden and then allow to cool slightly.

Spread caramel evenly over the golden base. **In Australia you can use Top N Fill Caramel. In the US choose a thick caramel topping/filling. If you can't find something suitable, you can boil an unopened can of sweetened condensed milk in a pot of water for a couple of hours to caramelize. Just be careful that the tin doesn't explode. :-)

Sprinkle chopped chocolate and chopped nuts over the mixture and press firmly into the caramel. Bake for another 10 minutes.

Allow to cool and slice into squares to serve. Yum!

A Princess Cake For Heather Jean

princess doll birthday cakeI promised you the last of the birthday cake ideas for my nieces and nephews this year. This is one of the ones I was able to see in person.

Heather Jean was celebrating her 6th birthday and was waiting for me, Aunt Angie, to come so she could have a princess cake. My sister had it organized for me to be there for the party. When I asked her about making the cake, this is what she said.

"I had seen these types of cakes before but had never attempted to make one. I found several pictures on line of ones that others had made, and that gave me a pretty good idea of how to do it.

I used a 2 regular cake mixes, (strawberry) made according to directions, and used my Pampered Chef 2 qt. batter bowl and my Pyrex one cup measuring cup as cake pans for one of the mixes and then a regular 9x13 dish for the second mix.

When cooled I cut the tops off to make them even, cut a small circular hole down the center of both, put a bit of icing on the small one and inserted toothpicks to hold it up. I then placed the small one on top of the larger one, holes matching up. I placed them on one end of the 9x13 cake, already iced with vanilla icing. I used toothpicks to secure them together.

I then used strawberry icing to ice the whole dress, and white icing as accents for ribbons and such. I did wrap the doll in plastic wrap to keep her from getting too messy. We had to hold up her hair while we placed her right in the holes until she seemed about the correct height.

I filled in any gaps with more icing and added little flower decors for pretties on her dress. My little princess Heather Jean was very happy with her princess cake!"

I guess we have next year to look forward to, when Heather's creativity for the birthday cakes start all over again. If you've made a cute or clever cake, I hope you add it using the form at the bottom of the kid's recipes page of Chocolate Candy Mall.

Well, that's about it for this month.

In spite of the bad news about chocolate, I hope it won't put you off too much. Maybe you can exhibit a bit more self control than I can. Treat yourself to something special. Even if you don't want to go all out and order some decadent chocolate online, make something special yourself using one of the recipes at Chocolate Candy Mall. I'm sure there's someone you can get to indulge with you!


P.S. I've decided to add a new feature to Charmingly Chocolate. I find a lot of interesting and helpful resources, coupons, money saving ideas while working online. Each month I'll add one or two of my top picks for you to try.

I'll try to focus on goods or services that will be completely free to you. I'll just place them at the very bottom here and you can take them or leave them at your discretion. In most cases they won't be chocolate related.

I'd like your input as to whether or not this would be a feature you would appreciate, tolerate, or loathe. :-) Do let me know your opinion.

While I await your feedback, I'll mention the sale that is going on at SBI, the program I use to build and maintain my site. Have a look if your interested.

Special SiteSell Promotion
I know many of you have thought about ways you can earn extra money from home. That's the reason I had for starting Chocolate Candy Mall. I learned how to do it "from scratch" using the SiteBuildIt program from Sitesell.

They are currently running a special if you want to consider doing something similar. I'll be glad to help you out if you have any questions. Just send me an email through the contact form on the site, or simply reply to this ezine.

If you have a friend who you think may enjoy "Charmingly Chocolate," do me a favor and forward this issue to them. If someone DID pass this on to you and you like what you see, please subscribe to future issues by visiting Charmingly Chocolate and signing up. Thanks!

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.

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