Christmas is almost upon us.
I have so much I want to do, and so little time left to do it. My organization skills stink. I haven’t even gotten to the good stuff yet. Baking with chocolate. Yes, I am the number one taste-tester around here. Actually, the only taste-tester. So, I get a lot of tastes. It’s a very satisfying job. I could do this all year.
Sadly, it has taken me an entire week shuffling boxes, finding the right ornaments in each, fluffing the fake tree, putting on the lights, and finally hanging and placing each star, ornament, angel, or bow with precision accuracy. You guessed it. I have a mother who is gifted at this stuff. Living up to her example is not only time-consuming but, if I’m honest, a bit mind-numbing. Decorating does not come naturally to me. Writing is my “gift” and I’d much rather be indulging my imagination making up stories than decorating the halls or fluffing throw pillows.
That being said… I have not finished the new book I am working on, and so the only gift I have to present you with this year is a free copy of Christmas in Port Scuttlebutt.
Not to downplay the awesome entertainment value of this Double Barrel contribution. It is truly full of enough suspense, romance, and holiday spirit to satisfy. Add a mug of hot cocoa and a candy cane stirrer and you are on your way to mystery heaven.
Get your free kindle copy December 2-6 only! Don’t wait or procrastinate. Download today> CPS
Leave a comment and tell us one of your favorite Christmas traditions or Christmas cookies/bars. Recipes are welcome. Especially if they involve chocolate. Scroll down for the secret family recipe of my favorite holiday bars.
Thanks for stopping!
Barbara
Creme de Menthe Bars
1st layer> Melt 1/2 cup butter & 1/2 cup cocoa until blended. Add 1/2 cup powdered sugar, 1 egg, 1 tsp. vanilla and 2 cups graham cracker crumbs. Mix well & pat into 9X13 pan.
2nd layer> Melt 1/2 cup butter. Add 1/3 cup green creme de menthe & 3 cups powdered sugar. Mix well until smooth. Spread over 1st layer. Chill for one hour.
Top layer> Melt 1/4 cup butter & 1 and 1/2 cups semi-sweet chocolate chips. Spread over top and put in refrigerator.
I usually cut them within an hour, so the top doesn’t set so hard that it cracks instead of cutting smoothly. Then keep them in the fridge because they do contain egg and butter. Wouldn’t want you to blame me for salmonella. They also freeze well.
Ps. Eat and enjoy! Merry Christmas!
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