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Writing from the Dark Side

Heh! I started out calling this blog post "Blogging from the Darkside" and then went to "Writing from the Darkside" and then went on to finally arrive at "Pubbing from the Darkside".  This little tidbit of information should be able to give you a little hint over what has been happening at the Oliver Homestead since I last posted.

Big News! I am part of a great collaboration with a collection of Writers who decided that if a romance book should be done, it should be done by us! Hence, the beginning of what is now know as Welcome to Serenity Harbor, Maine.

This is huge! This is ginormous! All of the books are set around the fictional coastal Maine town of Serenity Harbor. We didn't limit genre, only that their characters fall in love in Maine.

For me, this was a return to something that I love... well, yes... it was a return to writing. I've blogged a little bit about some of my struggles with illness that left with being unable to write for a whi…

One for the holidays...

I'm not known for my cooking. In fact, usually my family will shy away from anything that I deem an "experiment". But this recipe is one of my mom's and that guarantees two things. 1. It will be inexpensive to make and 2. It will be easy to make. These are both and they make a good a take along for get togethers.

Chocolate Cherry Bars
350 Degree Oven
Cooking time: 25-39 Minutes

Grease and flour a 9x13 pan. Preheat oven.
Mix by hand: 1 pkg Chocolate Cake Mix
1 21oz. Can Cherry Pie Filling
1 tsp. Almond extract
2 eggs, beaten

Cook for 25-30 minutes.

Five minutes before pulling the cake out of the oven combine the following in a saucepan.
1 cup Sugar
1/3 cup Milk
5 tbsp. butter

As soon as you pull out the cake you can set the heat under the saucepan medium heat. Stir with a whisk until it comes to a full boil and then keep stirring for 1 minute after it comes to a full boil. After that pull from the heat and add 6oz chocolate chips. Stir until melted and then pour over the cake. Let the cake sit until it is completely cool. Cut and serve.

Hint: I sometimes double the chocolate frosting amount so that I have plenty to go around. Just make sure that you have a pan with higher sides in order to accomodate.

Enjoy.

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