Marbled Brownies

I'm not a big fan of brownies but I found this recipe on pinterest. I thought/hoped it would be good. Let me tell ya it's beyond good. It's one of the best brownies I ever had! You have to try this recipe!

• 125g butter, chopped
• 125g CADBURY Dark Cooking Chocolate, chopped ( I used milk chocolate Chipits)
• 1 cup brown sugar (I used yellow golden brown sugar)
• 3 eggs, lightly beaten
• 1/3 cup flour
• 1/3 cup of CADBURY Bournville Cocoa (I used Red Rubin Cacoa)
• 1/4 teaspoon baking powder
• 250g PHILADELPHIA Spreadable Light Cream Cheese
• 1/4 cup caster sugar (I used normal sugar)
• 1 egg, extra, lightly beaten 

1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until chocolate and butter have melted. Remove from heat and whisk in the eggs. Add the sifted flour, Cocoa and baking powder. Stir until well combined then pour into a greased and base lined 18cm x 28cm slice pan
2. Beat the PHILLY, caster sugar and extra egg until smooth and creamy. Spoon randomly over chocolate mixture and swirl with the tip of a knife
3. Bake in a moderate oven 180 C for 35-40 minutes or until cooked through. Cool on a wire rack before cutting into 24 pieces

 (Recipe: http://myfoodbook.com.au/recipes/show/marbled-brownies?v=1)

Happy New Year

Hope everyone had a good start into the New Year.

Thank you all my readers & followers. I wish you all the best for 2013.

Hope this year is filled with sweet little goodies ;-) lol.

Happy 7. Anniversary

My wonderful friends had their 7. anniversary. I decided to do some cookies in tattoo style.
Again, wish you all the best and many more years to come!

More Halloween Cookies

Some more Halloween Cookies.

Happy Birthday Victoria!

A cake full of roses..... Had so much fun doing the cake. Yellow cake with raspberry creme filling and buttercream icing. Happy BDay Sweatheart! You are a wonderful person. Glad to know you!

Pumpkin Cheesecake

• CRUST:
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• TOPPING:
• 2 cups (16 ounces) sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 to 16 pecan halves

Directions

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
• For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
• Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
• Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half. Refrigerate leftovers.

I didn't made the graham crust. I used a pie crust.

Pumpkin Spice Cookies

Taste of home recipe

• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1 to 1-1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• FROSTING:
• 2 cups confectioners' sugar
• water or lemon juice
• cinnamon

Directions

• In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
• Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
• For frosting, in a small bowl, combine the confectioners’ sugar with enough water or lemon juice to achieve frosting consistency. Frost cookies; sprinkle with cinnamon.