Revolutionising the way you display.
November 27, 2017
Recipe source: http://bit.ly/2xCpvO6
3/4 cup butter, melted
1 1/4 cups sugar
2 tsp vanilla extract
3/4 cup self-raising flour
1/2 cup cocoa powder, sifted
1 tub Betty Crocker Vanilla icing
1 pkt rice crackers
Coated choc chips
Preheat oven to 180°C. Line a round cake tin with baking paper and set aside.
In a bowl, beat the sugar and eggs together and light and fluffy.
Beat in the flour, melted butter, cocoa and vanilla until well combined.
Pour into cake tin and bake for 25-30 minutes.
Leave to cool and slice into 8 wedges.
Place the vanilla icing in a ziplock bag and snip the corner off. Pipe the icing onto the wedges to cover the whole brownie.
Place a rice cracker into the bottom to create a tree stump.
Decorate with various decorations to your liking.
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