Sunday, 10 May 2009

May Class and chocolate brownies!!

Hello, have you had a nice weekend? We had some sunshine here but unfortunately along with it we had a very chilly wind which meant you could no be outside and be comfortable. Yesterday I taught my monthly class and those were the projects we completed.Can you see that sun shining through? We made a posh bagalope and a matching card. We used the Scene in the garden stamp set for the new mini and the colour combo is Pretty in Pink, Always Artichoke and So Saffron. I even baked this time, a batch of yummy brownies that had a ribbon of vanilla soft cheese cream through them. They were yummy and very moist and of course incredibly easy to make.
Here is the recipe, the ladies asked for it on the day and I know some of you might want to try it, trust me they are delicious and very little effort needed.
The recipe says it will make 16 brownies but I was only able to get 12, I think 16 is a bit mean but probably that's the reason why I cannot get down to a size 10 no matter what LOL.
Ingredients:
200 gr. low fat soft cheese
1/2 teaspoon vanilla extract (pay the extra for extract you will notice the difference)
2 eggs
250gr caster sugar (super fine sugar)
100 gr butter
3 tbs cocoa powder
100 gr self raising flour
50 gr pecans chopped ( I left mine out because I wasn't sure if any of the ladies had a nut allergy)
Lightly grease and line a 20 cm (8") square tray, beat the cream cheese along with the vanilla extract and 25 gr. of sugar until smooth ans set aside. Beat the eggs and the remaining sugar until light and fluffy. Place the butter and cocoa powder in a small pan and heat gently, stirring till butter melts and the mixture combines, then stir it into the egg mixture. Fold in the flour and nuts. Pour half the mixture into the baking tray and level the top, carefully spread the soft cheese over then pour the remaining brownie mixture over the top. Bake in a preheated oven 180 degrees for about 40-45 minutes, cool in the pan then turn over and cut into squares or rectangles in my case. Enjoy
I am also sharing a recent card I made for the Stamp With Us on line classes. It showcased the paper pleating technique.
I have used the same colour combination as above (purely by chance) with a bit of Chocolate Chip added in the shape of the grosgrain ribbon. Used the Blooming With Beauty stamp set and the sentiment comes from the level 1 hostess set Best yet. Thank you for still visiting me I know I have been a bit slack with this blog lately due to my busy, hectic schedule. Hugs Monica xxx
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