I absolutely fell in love with the color challenge colors of the day on Splitcoaststampers - Groovy Guava, Barely Banana and Chocolate Chip! I am sad that this did not photograph better -- the chocolate paper actually has a fine prints in light brown on it, which looks really cool in real life. Also, I colored the table, the chair, and the word "together" with luminarte twinkling H2O's in buttercup. They are shimmery in real life. I have not used my H2O's for a long time, so it was fun to pull them out and play a bit. The groovy guava dress is paper pieced. It's a rather simple layout with few layers and no sewing *faints*, but I think it turned out pretty! Hope you are having a lovely Tuesday!!I made some delicious brownies yesterday, so I am going to post that recipe for you all to enjoy! They were a prize winning recipe in Taste of Home and the frosting on them is absolutely to die for! Be sure to stop by and visit again soon!
Stamps: Hanna Cafe, Studio G - Hampton Arts - Sentiment Set purchased at Michaels. Paper: Barely Banana, Groovy Guava, Chocolate Chip, Imaginisce- Moroccan Chic Ink: Versafine Onxy Black Accessories: Brown brads, Luminarte Twinkling H2O's - Buttercup, Aquapainter, Prismacolor Pencils, Sansodor, Blending stumps, banana ribbon, SU circle punches {1 3/8 and 1 1/4}
FROSTED FUDGE BROWNIES
(By Sue Soderlund courtesy of Taste of Home Magazine)
(By Sue Soderlund courtesy of Taste of Home Magazine)
Ingredients:
1 cup butter plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
FROSTING:
6 tbsp butter, softened
2 2/3 cups confectioners' sugar
1/2 cup baking cocoa
1 tsp vanilla
1/4 to 1/3 cup milk
1 cup butter plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
FROSTING:
6 tbsp butter, softened
2 2/3 cups confectioners' sugar
1/2 cup baking cocoa
1 tsp vanilla
1/4 to 1/3 cup milk
In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool.
In a mixing bowl, beat eggs and sugar. Combine flour, baking powder and salt, gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture. Mix well.
Spread in a greased 9x13 pan. Bake at 350 degrees F for 25-28 minutes, or until a toothpick inserted in the center comes out clean (being careful not to overbake). Cool on a wire rack.
For Frosting: in a mixing bowl, cream butter, confectioners sugar, cocoa and vanilla. Add enough milk until the frosting achieves desired spreading consistency. Spread over brownies. Cut into bars. Yield: 2 dozen
In a mixing bowl, beat eggs and sugar. Combine flour, baking powder and salt, gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture. Mix well.
Spread in a greased 9x13 pan. Bake at 350 degrees F for 25-28 minutes, or until a toothpick inserted in the center comes out clean (being careful not to overbake). Cool on a wire rack.
For Frosting: in a mixing bowl, cream butter, confectioners sugar, cocoa and vanilla. Add enough milk until the frosting achieves desired spreading consistency. Spread over brownies. Cut into bars. Yield: 2 dozen
ENJOY!
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