"Simplest Homemade Fudgey Brownies!"

Is your mouth watering yet?

Yah, that's what I thought! ;)

I made these for desert tonight, because

we had a friend over for dinner and had a "brye"... {I'm not sure if that's how you spell it.}

Anyways, a brye is the African version of a BBQ- Meats, salads, bread, etc. 

We've been having one almost every night! haha :) 

I'm super psyched for Wednesday BECAUSE we're going

to the capital and my brother and I are going to spend

our birthday money at the "mall"... The mall there actually

is pretty nice! It has lots of good stores, a movie theatre, some restaurants

and cafes, and stuff like that. Just like a normal mall pretty much!

What's on the shopping list?

CLOTHES! I brought a lot of running shorts, baggy shirts,

sweatshirts- nothing very impressive. SOOOO I wanted to 

find some jean shorts, cute shirts, dresses, and skirts. 

ONTO THE GOOD STUFF!!!!! :)

Enjoy this yummy  recipe from Good Life Eats!

Ingredients:

12 {1 1/2 sticks} tablespoons Salted Butter
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1/2 - 1 teaspoon pure vanilla, orange, or peppermint extract, optional
3 large eggs
1 cup flour
A heaping 1/2 cup chocolate chunks, optional {for me, NECESSARY!!!}

Directions:

Preheat oven to 350 degrees F. Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.

Set a medium sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and your choice extract. Stir well. Remove pan from heat and whisk in the cocoa powder.

In a separate bowl, lightly beat the eggs. Pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Stir in the flour and chocolate chunks, but do not beat.

Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 30-40 minutes. Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.

Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces and store in an airtight container for up to 3 days – if they last that long!

Also, PLEASE, with a cherry on top, be sure to link up 

to my first ever LINK PARTY! 

Recipes, photography, DIY's, crafts, tips, ANYTHING 

would be muchos appreciated! :) Tell your friends- get the word out! 

 Lots of brownie love! 

-Sophie

Thick Peanut Butter Chocolate Chip Cookies

 I made these the other day and they were DELICIOUS!
The outside is crispy and the inside's thick and chewy! YUM!!!
Chocolate chips aren't very common here, and if you DO find them,
they're about 5 american dollars for a tiny little container of them!
So I used a chopped up chocolate bar instead...
Enjoy this scrumptious recipe I found on Pinterest! :)
 WANT THE RECIPE? IT'S RIGHT HERE!

Molasses Cookies

The first Christmas cookies of the year... YESSSSSS! (; ha ha ha I made them last night for a Christmas party and they were gone pretty quickly. They were super crispy on the outside and soft and chewy in the middle... YUMMY! Enjoy(:

Ingredients

• 3/4 cup margarine, melted
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup white sugar

Directions

1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Chocolate Cookies!

Mmmm... 

These were so yummy!

I made them for quizzing last night and they were a hit... They were really fudgey, cakey, and chocolatey!

{because I used dark cocoa!}

Ingredients

• 1 cup butter or margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• confectioners' sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Also, I made some more flower stuff using the same tutorial as my paper flowers...

You could make anything with these using anything!

{Paper, felt, fabric, or tulle would be super cute too!}

The flatness or puffiness of them depends on what you use... 

When I made them with paper, fabric, and felt, they all turned out differently!

Peanut Butter Butterscotch Cookies

• Peanut Butter Butterscotch Cookies!
• 
  
• Ingredients              
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups (11.5-oz. pkg.) Butterscotch chips
• Granulated sugar

Directions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Bon Appetite! 

Chocolate Cake with Peanut Butter Frosting! {and AN AWARD!!!!}

First of all, I am soooooo sorry about my lack of posting!
It gets that way after having such a busy-bee life!
Anyways...

 I was given my first every blogging award by Rebecca from Just Me....
YAY!

Thanks so much Rebecca!

Along with the award, I get to choose some of my OWN followers

 for the award and say seven random things about me... 

{if you receive this award, you'll have to do the same!}

So here goes it...(;

1} I love hello-kitty.

2} I'm totally craving muffins right now.

3} I'm on the worship team at my youth group.

4} I hate{x5000} the color black.

5} This is my first award.

6} My favorite fruit is a banana.

7} I am Type 1 Diabetic

The followers of my choice:

Sierra from Keep Growing Beautiful...

Emily from The Nerve of Verve

Pie from Pie-News

Book Blogger from Baker's Corner

Now for the recipe...

This was my first time EVER making a cake IN MY LIFE! 

I made it for my mom for her birthday, so I received no help...

And I was actually pretty surprised at how well it turned out!

The cake was so yummy and moist, you wouldn't believe it was homemade!

In the middle, along with the frosting, I chopped up some of that extra halloween candy 
I had laying around

{Reese's and Butterfinger}... 

Hopefully I'll have another opportunity to make a cake again soon(:

Hershey's "Perfectly Chocolate" Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 
4.  10 to 12 servings. 
5. VARIATIONS: 
6. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. 
7. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 
8. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. 
9. Fluffy Peanut Butter Frosting

10. Ingredients

11. • 1/2 cup butter, softened
12. • 1 cup creamy peanut butter
13. • 3 tablespoons milk, or as needed
14. • 2 cups confectioners' sugar

15. • Directions

      1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Enjoy!!!!!

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