Birthday Chocolate Bark
Tomorrow, April 9th, is Mitch8 Blog’s 1st birthday!
It also happens to be my 28th birthday, too…wahoo! Aside from blogging, the past year has been an extremely memorable (and hectic) year for me on a personal level. Though there were some real lows, the numerous positives and happy memories fill my memory. I pushed boundaries and overcame numerous challenges, which helped me become a wiser, more humble, and overall better person. Honestly, if my life was “normal,” I wouldn’t know what to do with myself!
I am a pretty sentimental person and wanted to highlight my Top 3 favorite recipes posted during my first year of blogging. Please take a look!
Equally important is to look to the future and embrace change. Blogging is not always easy, but I truly love the challenge. I am not the best blogger out there, but I am trying my best while also working a full-time job and training for a marathon. Gaining a base of followers is a slow and ongoing process, but I am grateful for everyone who is following along thus far! You are the reason I do this! There are too many individuals to name, but please know I am most inspired by all of you.
For Year 2, my goals are to improve my website so it is more aesthetically pleasing and user-friendly. In terms of content, I want to increase my recipe postings and varieties of recipes, including videos! Being a registered dietitian, I need to better utilize my talents and knowledge! Overall, I want to better engage my audience with the best content I can provide. Therefore, I need your help! If you have a suggestion for content or things you would like to see more of, please send me a message at email@example.com.
Last but not least—I have to share this sweet treat for my birthday! Thanks to Rob’s creativity and talents, we even have our first video! Go to my Instagram page @mitch8blog to check it out!
Lauren & Rob
Birthday Chocolate Bark
1 12-oz package semi-sweet or dark chocolate chips
½ cup sliced almonds
¼ tsp coarse sea salt
2 Tbsp rainbow sprinkles
Line a large sheet tray with parchment paper. In a microwave-safe bowl, melted the chocolate chips in the microwave using 30-second intervals, stirring after each interval until the chocolate is smooth. Do not overheat. Mix the almond slices into the chocolate.
Spread the mixture into a thin layer, about ¼ inch thick onto the parchment lined tray. Sprinkle evenly with the coarse sea salt and sprinkles. Refrigerate until the chocolate is set. Once completely hardened, break the bark into pieces. Enjoy!