1/2 cup butter softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla paste or extract
2 cups flour
1 can sweetened condensed milk
3/4 cup semisweet milk chocolate chips
1 cup finely chopped pecans
1 1/2 pounds of any kind of chocolate ( semisweet, dark, milk )
In large bowl cream butter and brown sugar with electric mixer at medium speed until creamy. Add vanilla.Gradually beat in flour and add milk. Add the chocolate morsels and pecans and mix well. Shape into 1 inch balls and place on wax paper, chill 2 hours. ( this dough is sticky so roll your fingers and palm into flour. It will make it easier to toll.)
Melt whatever chocolate you have chosen and melt in the microwave. Cover the balls and let set on waxed paper and chill again. Store in refrigerator for at least 1 hour.
I decided to dip mine in half dark chocolate and half in milk chocolate. I also added the little chocolate sprinkles on the dark chocolate. These are really good and they don't have eggs in them so they are not harmful. Hope you enjoy them. I got the recipe from Paula Deen.
1/2 cups sugar
1/3 cup flour
2 egg whites
1/4 tsp vanilla paste or extract
1/8 tsp. salt
1/4 cup melted butter and cooled
1/2 cup fresh berries
Whisk the sugar. flour, egg whites, vanilla and salt until smooth. Whisk in the butter until well blended. Line baking sheet with parchment paper. Prepare 4 cookies at a time, drop batter by 1 1/2 tsp. 4 in. apart . Bake at 400 for 5-8 minutes or until edges are brown. Immediately remove one cookie at a time from cookie sheet and form around anything that is round and about 4 inches long. I used my large whisks handle. I sprayed it with pam. Press lightly to seal and hold for 20 seconds. Then slide off of the handle. If the cookies become to cool to shape, return to oven for 1 minute to soften back up.
4 oz. cream cheese softened
1/4 cup sugar
2-3 tbls. raspberry jelly
1/2 cup heavy whipping cream, whipped
Combine cream cheese, sugar and jam until blended. Fold in whipped cream and chill. Just before serving fill a pastry bag and fill each shell. Then add a raspberry in each end.
This recipe only makes between 12-15 shells. I would double this recipe because I cracked a couple of them. These are a little time consuming but so worth the work. You can also use any type of berries.
Clip Board Class
Another group of talented students. Each student put their own little creative twist on their clip boards. They learned how to emboss, use fragments, glimmer mist, gold leaf, paint with stamps, shrink, use copic markers, mica tiles and rub ons. The class was packed with some basic techniques but all those basic techniques are used in so many different ways that we forget how to do some of them. So that is what we did on these cute little clip boards. Great job girls!
We missed a couple girls due to family deaths and we send out our condolence.
It has been a great week and looking forward to this weekend. Enjoy!