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February always screams love for me. Images of red, hearts, flowers, cherry blossoms, chocolate, and romance all sweep into my soul as I close the door on January.
There are so many ways to express love, and Valentine's Day, or the month of February, is not all about lovers.
Let me count the reasons--at least they're my humble opinions.
Reason #1 ~ My anniversary is on February 12th. Therefore, we combine the two days (Valentine's and Anniversary). We will be celebrating 34 years! Whew! Where did the time go?
Reason #2 ~ My oldest daughter's birthday is on the 27th. She was born on my dear friend's birthday, too. A prediction made by my friend--one which I wasn't pleased to hear, since my original due date was the 14th.
Reason #3 ~ My grandson's birthday falls on the 10th. He is our miracle warrior, defying the doctors who said he would never make it outside his mother's womb. He'll turn 8 on Friday.
There you have it, my friends. A glorious month filled with love. In truth, I believe Valentine's Day is not restricted to only lovers. Let's spread the love to our fur babies, girlfriends, children, parents--everyone!
As a treat, I'm sharing a recipe that I always make for my husband. It's super easy and one I've served in the Tavern.
½ cup butter, softened
1 ½ tablespoons cocoa powder
½ cup powdered sugar
½ teaspoon vanilla
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light. Mix in the powdered sugar, cocoa, and vanilla. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan (If you don’t have a ceramic shortbread pan, you can use a round can pan).
Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.
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