Happy Pre Valentine

Good Morning
I mean Hello..

How about that ice cycle hanging their getting pretty long.

Nothing  much exciting to share today.

 Im going to wash the floors on my hand and knees of course..

Its afternoon now and didnt get to finish this morning so hope your morning was a happy one.

Cindy and Brittney came over for a few hours so we all sat around and visited no sense in going out today snow flurries again not much but its still flying around out their.

Bill is getting lots of nice get well messages in the mail thanks so much those of you that have sent them to him I always make sure I take them up for him to see.
Bill is doing slightly better but its a really slow process for him. He has come a long way from last week so that is encouraging.

With valentines day just a few days away I thought I would share a great little recipe.

Chocolate heart brownies

4 squares unsweetened baking chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 bag white chocolate chips

1/2 bar of paraffin wax

Melt the chocolate and 3/4 cup butter over medium heat until melted, not boiling. Pour into the sugar, in a medium bowl, and mix on low until combined. Add the eggs, mixing after each one, then the vanilla. Stir in flour until just combined.

Line a 9x13" dish with aluminum foil so it hangs over the edges. Pour the brownie batter in and smooth down the edges. Bake at 350 degrees for 30-35 minutes.

Let cool about 5 minutes, then left out, using the aluminum foil as handles. Let cool completely, about an hour. Use a large cookie cutter to cut out heart shapes. Save the scraps, you can snack on them, or use them for ice cream toppings later.

Put a double boiler together by warming water over medium low heat, and placing another pot or heat-safe bowl over it. Melt the white chocolate chips and wax. It may take up to 20-25 minutes to completely melt. Stir carefully, scraping down the sides.

Once completely melted, dip one side of the hearts into the chocolate (see slide show). Place on a cooling rack to dry. While the chocolate is still wet, decorate with sprinkles or candies (see slide show for ideas). Cool completely and store in an air-tight container up to 4 days.