Tag Archives: cookbook giveaway

Peppermint Bark and Cookbook Winners — Yes 2 Winners!

bark platedThank you to everyone who entered to win this cookbook.  I am so pleased to be wrapping it up to send to Terri Conner.  Terri is a regular follower through Facebook and often shares her comments!  Congratulations Terri!

christmas book SL 2012

But wait … there’s more!

sl christmas book 12It’s Christmas and I just couldn’t resist sending this 2012 Southern Living Christmas book to a second winner this week!  The second name on the list is JULIA!  Julia is a Tuesdays With Dorie baker and I am thrilled she stopped by my blog this week and entered the giveaway.  Congrats Julia.

Thank you to everyone who entered to win the cookbooks given away this month. I love receiving your comments, emails and notes. Please keep them coming!

bark platedI am getting close to finishing up Christmas treats and cooking.  Looking around at my stash of ingredients I have 24 ounces of chocolate bark, a goodly amount of semi-sweet chocolate chips and slightly less of the white almond bark and white chocolate chips.  Hmmm….. what to do?
chocolate barkI have seen a variety of recipes for peppermint bark floating around the internet.  Most of them using various amounts of high quality chocolate, which sometimes separates between the white and dark layers when cut.  Using bark and chocolate chips together eliminates this problem along with my own little secret-
peppermint bark 2After I melt the chocolate chips and bark I spread them on a parchment lined baking sheet.  Then I sprinkle the first layer of crushed candy canes.  When I add the white chocolate and bark layer, the candy canes help the two layers to stay together!
white bark layerBy the time I get the white bark and white chocolate chips melted the first layer is cool and almost totally solid.  I carefully spread the melted white chocolate layer.
bark layer 4Crushed candy canes are then sprinkled for a second time and the bark is left on the counter to cool and hardened.  This doesn’t take very long, 45 minutes to an hour at the most.
bark cuttingOnce the bark has hardened it can be cut in squares or you can break it off in chunks.  I like to cut mine in different sizes.  That way if someone wants just a “nibble” there is a small piece and if my Chief Culinary Consultant comes along there is a much BIGGER piece for him 🙂bark macroThis bark is so quick and easy and decadent.  It is a candy that will taste like you slaved away to get it made.  Keep it simple this weekend … and I will keep your secret 🙂

~Blessings, Catherine

Peppermint Bark
Let peppermint bark be on your candy list this holiday season!
  • 24 ounces chocolate flavored almond bark
  • 16 ounces semi-sweet chocolate chips
  • 24 ounces white chocolate flavored almond bark
  • 16 ounces semi-sweet white chocolate
  • 1½ cups crushed candy canes
  1. Line a 10" x 15" cookie sheet with parchment paper. Set aside.
  2. In microwave or double boiled slowly melt chocolate almond bark.
  3. In a separate container microwave chocolate chips for 1 minute. Stir and microwave an additional 30 seconds if need to fully melt chips. Do not over cook or this chocolate will burn.
  4. Mix melted chocolate bark and melted chocolate chips together. Pour chocolate mixture onto prepared baking sheet, smoothing to cover most of the sheet with an even coating.
  5. Sprinkle chocolate with ¾ cup crushed candy canes. Set aside to cool and harden.
  6. While the chocolate bark is cooling: In microwave or double boiled slowly melt white chocolate almond bark.
  7. In a separate container microwave white chocolate chips for 1 minute. Stir and microwave an additional 30 seconds if need to fully melt chips. Do not over cook or this chocolate will burn.
  8. Mix melted white chocolate bark and melted white chocolate chips together. Pour white chocolate mixture over chocolate/candy cane bark in prepared baking sheet, smoothing to cover all of the chocolate bark.
  9. Sprinkle chocolate with remaining ¾ cup crushed candy canes. Set aside to cool and harden.
  10. After one hour bark should be cooled and can be cut into desired size pieces.
  11. Store in airtight container at room temperature.
Crushed candy canes sprinkled between the layers of chocolate and white chocolate will help keep the layers from separating when cut.

Bark can be cut or broken into serving size pieces.

TWD: Gingerbread Baby Cakes & A Cookbook Giveaway

It’s Tuesdays With Dorie and this week we baked Gingerbread Baby Cakes from Dorie Greenspan’s book, Baking With Julia.  I’m excited about posting this recipe along with a my second book giveaway for Christmas!  Read your way to the end of the post to find out how YOU can win Dorie Greenspan’s best seller, BAKING From my house to yours.

For many bakers, gingerbread is synonymous with Christmas holiday baking.   However for me this was November baking because right now my kitchen is missing counter tops and a back splash! Have I ever mentioned my Chief Culinary Consultant is awesome in the kitchen?  He dismantled my stove, sink, and tiled kitchen counters with precision leaving the place very clean at the end of each day.  Wow, I love a man in the kitchen! 🙂

BEFORE the Chief tore up the kitchen I had one last baking session.   In anticipation of these little baby cakes I ordered mini springform pans from Amazon.   They arrived and I was ready to go!  There are four pans in the set.  The recipe calls for 8 mini 4″ pans.  These are 4 1/2″ round.  I made 5 little cakes and one slightly larger cake in a 6″ pan I already owned.  (In case you need these little pans I put a link at the end of this post).  I’ve never made homemade gingerbread cake or cookies.  Once I made a box cake mix and it turns out it is nothing like the homemade version. Homemade is denser, tastier, and fills the entire house with the fragrance of chocolate-coffee-ginger.  This recipe calls for espresso powder.  I can’t find it within 100 mile radius of my little corner of the world.  Next stop …  Amazon.  In the meantime, I pulverized instant coffee granules for a decent replacement.
Dry ingredients are mixed into the wet ingredients of whipped butter and sugar. Fresh ginger is added — standard making the cake stuff.
However, the result is anything but standard.  Aren’t these little mini springform pans just the cutest?  The cakes bake at 350 degrees F.  Mine took about 25 minutes but that will vary based on the size of your pan.  After cooling these are divine served with a big ‘ol dollop of whipped cream!
  Our host for this recipe is Karen of Karen’s Kitchen Stories.  Karen will post the recipe. Click HERE to check out gingerbread baby cakes from some of our other bakers!

Do you want to win the cookbook, BAKING, from my house to yours?

How to Enter

To enter to win, simply leave a comment on this post.

You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to My Daily Bread Body and Soul by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. Become a fan of My Daily Bread Body and Soul on Facebook. Come back and let me know you became a fan in an additional comment.

3. Follow My Daily Bread Body and Soul on Pinterest. Come back and let me know you became a fan in an additional comment.

4. Follow Me on Twitter.  Come back and let me know you started following on Twitter.

Deadline: Sunday, December 9, at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post on Monday, December 10, 2012. If the winner does not respond within 24 hours, another winner will be selected.

Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul.  Good luck!

Merry Christmas and keep on cooking!
~Blessings, Catherine

1 Year Blogaversary Cookbook Giveaway!

Happy Bloggy Day to you ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪ Happy Bloggy day to you ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪Happy Bloggy Day ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪ Happy Bloggy Day♥ ♥ ♥ •*¨*•♫ Happy Bloggy Day  ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪ to ME!! ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪…And Many MORE!♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪


What better way to celebrate than to have a cookbook giveaway!  If you have traveled with me very long you will know that I am totally over-the-moon baking through Dorie Greenspan’s cookbook, Baking With Julia.  The recipes are based on the PBS series hosted by Julia Child.  This book is loaded with recipes and pictures I would typically drool over, thumb through, talk about, and then put back on the shelf.  Instead, I joined 400+ other bakers as we are making and baking every recipe within the book.  We bake and blog two recipes a month.  I am learning new baking techniques, using a variety of ingredients, and stretching my photography skills all at the same time.  This culminates in blogging fun every other Tuesday!  Between now and June 17th you will have several opportunities to register to win this cookbook.  I can’t wait to send it to one of my readers!  Thank you in advance to everyone who joins me in this blogging adventure and good luck!

Giveaway Details

One (1) winner will receive the following cookbook from me.

How to Enter

To enter to win simply leave a comment on today’s blog post or any new post between today and June 17, 2012.  Drawing will be held June 18, 2012.

Additional (Optional) Entries

To up your chances of winning, you can receive up to THREE additional entries to win by doing the following (these are optional, not required):

1. Subscribe to My Daily Bread Body and Soul by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. Become a fan of  My Daily Bread  Body and Soul, Pray Cook Blog on Facebook.. Come back and let me know you became a fan in an additional comment.

3. Follow My Daily Bread Body and Soul on Pinterest. Come back and let me know you’ve followed in an additional comment.

The Fine Print

Deadline: Sunday, June 17,  2012 at 11:59pm EST.

Winner: A winner will be chosen at random using Random.org and announced at the top of this post. The winner will also be notified via email; if the winner does not respond within 48 hours, another winner will be selected.


“Yours, LORD, is the greatness and the power and the glory and the majesty and the splendor, for everything in heaven and earth is yours. Yours, LORD, is the kingdom; you are exalted as head over all.” 1 Chronicles 29:11 NIV

It’s December! Cookbook Giveaways – Sugar Cookies and More!

When You Want to Be Joyful

But let all who take refuge in you be glad; let them ever sing for joy. Spread your protection over them, that those who love your name may rejoice in you.  Psalm 5:11

In the immortal words of the late Erma Bombeck:
Seize the moment.  Remember all those women on the Titanic who waved off the dessert cart!

It’s December.  I am so excited.  It snowed this week in Tennessee.  The deer are gathering around mom’s bird feeder and cleaning up! 🙂  My cupboards are over-flowing with butter, flour, sugar, sprinkles, chocolate, nuts, peppermint, and cookbooks … oh, I am so excited and happy!
THANK YOU to my long time friend Sandy Boyer who has provided the fabulous picture of one of her trays of Christmas cookies for me to use on my blog header.  The only other best thing would be if I were actually eating some of those cookies!  Sandy will make 10 trays of cookies for gifts this season.  She bakes and decorates 15 different kinds of cookies and each tray holds 8 DOZEN!  You don’t have to be a math whiz to know that is ALOT of butter, flour, sugar, eggs and sprinkles!!! Thank you Sandy for sharing this photo! 

As if I am not excited enough
— I am doubly excited about a giveaway I am doing during December.  Do you like cookbooks?  Do you have a cookbook collection?  Do you buy a cookbook just to look at the pictures?  I have four different wonderful cookbooks that I want to giveaway in December.  But, I need your help! In order to be registered for the drawing, I need you to subscribe to this blog and then leave a comment on the designated drawing day.  For instance, next Monday (December 5) I will post a picture of the first book to be given away.  All you need to do is leave a comment that day to be entered in to the drawing.  The “catch” is that we need to have 25 comments in order to give the book away.  I ask you to get your friends, co-workers, mom, neighbor, anyone connected to cyberspace, to also leave a comment so that we can get at least 25 and give away the book!!!  Easy as that!

On to our first cookies of the season.  It seems only fitting to me these are Sugar Cookies!   This is a SHARE recipe from Sandy Boyer.  This is not the recipe she uses for her cut out cookies but rather a melt-in-your-mouth, make 4 dozen cookies in a little over an hour, wonderfully tasty sugar cookie.  My two culinary consultants and I had lots of fun making these.  One of my consultants worked her fingers to the bone dipping sugar while the other one assisted in the taste test!  All around we give this recipe a thumbs up for this season!  However, there was the moment in time when I added the oil while the mixer was on high speed.  The floor wasn’t the only thing I needed to clean up 🙂
In between shopping and wrapping, don’t forget to take some time for a little pot of tea and some sweet sugar cookies while remembering “the reason for the season” when Love came down to earth.

Monday, December 5 will be our first giveaway for a cookbook this season.  Be sure and add your email to our subscription service and then on Monday leave a comment to be automatically entered in the contest!  Good luck!

Many Blessings and Happy Cooking!
Sugar Cookies
Prep time
Cook time
Total time
Serves: 48
  • 1 cup Granulated Sugar
  • 1 cup Powdered Sugar
  • 1 cup Butter or Margarine, softened
  • 1 cup Vegetable oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 4 cups and 4 tablespoons All-purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tarter
  • Sugar, Colored sugar or Sprinkles
  1. Cream sugars and butter; add oil and beat on high until light and fluffy.
  2. Mix in eggs, one at a time. Add vanilla.
  3. Mix all dry ingredients together and stir into the wet ingredients.
  4. Use small scoop 1.5" diameter and roll into balls.
    Drop balls into sugar and lightly coat.
  5. Spray cookie sheet lightly with canola oil. Press ball down on cookie sheet to flatten slightly.
  6. Bake at 375 degrees F. for 10 minutes. They will be light colored but done at 10 minutes. If you want them crispy and brown add another minute or two. They will flatten out some when they bake so make sure you leave enough room for them to spread slightly.
  7. Frosting, optional. Makes about 4 dozen depending on the ball size.
Frosting is optional.

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