Win An EASY $100-National I Can’t Come Up With A Blog Post Day!

Win An EASY $100-National I Can’t Come Up With A Blog Post Day!


Time for another giveaway!! I can’t come up with a good reason for a giveaway – Summer? Boredom? Got Ants In My Pants? Can’t Come up With a Post – - That’s IT – National I Can’t Come Up With A Blog Post Day!!

Shiela is having a giveaway!!! wohoooooooo mechanics is so easy, you can do it in 3 minutes :) Just visit her BLOG and see more details.

This will run through June 1, 201

Sweet Award from Sweet Bloggers

May 26th, 2010 |

Sweet bloggers gave me a Sweet award though I am not sure if I am really sweet. Thank you for this very sweet award.

redamethyst

Red awarded it to me and i decided to post it here..

The rules for this award are as follows:

1. Pass it to 10 Sweet people.
2. Inform them about this award.
3. Link back the one who gave this award.

Now, I'm sending it to the sweetblogger that i know. Hope you like it.

traveler

New Contest in Blog

This is a chance for you to join in a simplest and coolest contest here on blog... This contest will run in the whole month of May.

1st YTBC (Yuuki’s Twin Blogversary Contest)

Come and join us, as we celebrate It’s Not Always About ME and Drama Queen turns 1 this May2010!

My Blogs

It’s Not Always About ME

oBizz

the food, the place and the bad trips!

Drama Queen

Scientific Blabber

busy reading…

Meet my sponsors

A Mom’s Life and Loves

The Blogger Hub

The Tsinay Writes

Simple Pero Rock

My Red Hot Reviews

Spread the W.O.R.D!

Pinkville: Pink and Magic Convergence Zone

The Sexy Techie Liz

MT Girl

M3O:Make More Money Online

Everything Nice!

Health and Beauty Geek

Mommy Rubz

Rubz Online

Random Blog Contest

My Thoughts, My Heart, My Turf

Home Buddies

Lovely Moms Cafe

Just Another Pixel

Pinay Online Money Maker

In This Side Of Town

Mom Fashionista

Travel Junkie Mommy

In My Psyche

Pinay Mom

Pop Ups Of My Mind

Elai’s Haven

Cash Prizes

Major

1^st Prize – $100

2^nd Prize – $30

3^rd Prize – $20

Raffle

$5 x 5nos

Special Awards:

FC (First Commenter) Blab Award

1 month Adgitize GC

1 info domain and 1-yr blog hosting (Pinay Mommy Online)

Best Blog Review Award

1 month Adgitize GC

1 info domain and 1-yr blog hosting (Pinay Mommy Online)

How to join & win:

Highest pointer wins. There are a lot of ways to earn points. Don't be confused, here's a brief summary of what to do points differ in each mechanics:

* Blog about the contest - just post it to your blog. You can put something as
introduction and then copy paste the text that you will find here. After
posting the blog, comment the url to the same link so Yuuki will know.
* Place the Contest button on your side bar: You can find the code here. After
doing so, comment that on the same page your link.
* Follow Yuuki's blogs and subscribes to her feeds. Comment here when you are
done.Here are her blogs:
o It's not always about me
o OBizz
o The food, the place and the bad trips
o Drama Queen
o Scientific Blabber
o Busy reading

* Comment on her blogs: Points will be given if you comment on May articles in
all her blogs
* First Commentator on sponsor's blog. Receive points when you are the first
commentator on her sponsor's May articles. Leave the link here, so she will
know.
* Write a Review for her blogs and her contest sponsors. This is not a MUST, this
will just give you additional points. Just by doing all the above steps, you will
gain big points that will qualify you for the raffle prize.
* Refer a friend. Earn points if a friend of yours will join the contest.

Bittersweet Chocolate Cake Recipe

Ingredients

14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces
3 Tbsp water (or more if needed)
12 eggs, separated
2 cups granulated sugar
2 teaspoons grated orange peel
3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened
1 cup all purpose flour, sifted
Powdered sugar

Method

1 Preheat oven to 325°F. Grease the sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar.

2 Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.

3 Place chocolate and 3 Tbsp of water in the top of a double boiler. Melt over simmering water, whisking until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon or more of water. Let cool slightly.

4 Fold the warm chocolate into the egg mixture. Stir in the softened butter. Stir in the grated orange peel. Fold in the sifted flour. Mix thoroughly but gently.

5 Beat egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.) Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix.

6 Turn batter into the springform pan. It will come close to the top of the pan. Set the pan on the middle rack of your oven and bake for 1 hour and 20 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.

7 When ready to serve, sprinkle with powdered sugar.

Makes 20 small, but quite rich, servings.

Chocolate Mousse

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

Method

1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serves 5-8, depending on the size of the servings.

Dessert

BANANA, COCONUT, CHOCOLATE CREAM PIE

Ingredients:

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

Procedure:

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.
Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.
Yield: 8 servings
Enjoy!

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