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:

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.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

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.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

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

http://apronista.blogspot.com/.

 Make sure you check it out! I will post a regular post soon...I promise:-)

   Arya

Please check my christianmusician blog for an update on my current posting schedule. Thank you and God bless.

    Arya

    For my first recipe to share with you all....I will be posting a pumpkin cookie recipe, to go with the season. Here is the recipe:

Ingredients: 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon baking soda 1 cup (2 sticks) butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup LIBBY'S® 100% Pure Pumpkin 1 large egg 2 teaspoons vanilla extract 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 2/3 cup coarsely chopped macadamia nuts or walnuts, toasted

Directions: PREHEAT oven to 350° F. Grease baking sheets. COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. DROP by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar. BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

        The story behind them is actually quite funny. When my sister and I were younger, my mother was going to some sort of get-together and decided to make these to take with her. Well, the cookies were cooling on the stove and my sister and I peeked in and saw mom take something off the tray and eat it. So, when she went to get ready, we decided it was alright if we ate some of the morsels too, and therefore took out all the little pumpkin chips and ate them right out of the cookies. Of course now there were all these cookies, with little wholes in them. So whenever we eat these cookies, we always think of that time and the mischevious little girls we were back then....

     I would like to post other recipes from you all in my next entry. Please let me know if you have any favorite seasonal recipes or crafts you are working on that I could put in my next entry or on the side-bar.

    God bless you all and have a wonderful day!

        Arya

  Good Evening!

      Hello my name is Arya, and I will be your blog hostess. I am 14 years old and enjoy many crafts and I absolutely l love to cook/bake. If you would like to learn more about me, you can check my personal blog out here. The purpose of this blog will be to share recipes and crafts ideas with other young ladies. As this blog develops, I would like to have other young ladies participate as well, and share their own favorite recipes or craft ideas with stories behind them and maybe even a devotional.  I will be working on getting the links on the sidebar right, and then will begin "the adventure" so to speak. So now I would like to hear your input. What do you think could be better about this blog? Things you like? Things you dislike? Please share your input and advice by leaving a comment or sending a pm. God bless you all and have a lovely evening.

                 Arya