I normally enjoy the writing part of blogging. I’m not a writer by any means, and there are some bloggers out there who are amazing at telling stories, but I really do normally like the writing part. Sharing parts of my life, my history – and of course, talking about food. I often need this outlet to talk about food, because I’m quite sure that my husband starts to tune me out as soon as I start talking about a recipe I tried, or an idea for something that I want to make. And that’s ok – because that’s what this is for! But every once in awhile, the writing part is the hardest part about blogging. Sure, it takes some time to make the recipes, and it takes time and some creativity to photograph them. But sometimes I run into a day where I have absolutely nothing on my mind that feels right to write about. Usually, though, it’s gone after a day. I get up the next day, and what to write for the next day’s post comes to me. But I am suffering from a week-long bout of writer’s block right now. I seriously opened up this post, uploaded photos and then wasted some time on Pinterest. Then typed up the recipe, then wasted some time on Facebook. I have been avoiding actually writing anything, because really – nothing is coming to me. And I’m hoping that this block will leave me soon!!
One thing that needs very little words, though, is this hot chocolate. Really – caramel, chocolate, and a bit of salt – can you go wrong with that combination? I absolutely love hot chocolate, and this has been one of the best that I’ve had. Honestly. And it comes together so quickly – who says you need a mix??
Looking for more free recipes?
Hot chocolate taken to a whole new level! Hot chocolate is combined with dulce de leche and a hint of salt to make a decadent treat that will warm you up.
- 4 tablespoons dulce de leche
- 1 1/4 cups milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon coarse salt
- whipped cream
- In a small pot over medium heat, warm the dulce de leche. Whisk in the milk, cocoa powder and salt until smooth. Heat until warmed and serve immediately topped with whipped cream.
- Slightly adapted from Every Day with Rachael Ray September 2011