Utah Arts Festival 2008

Just posting to say that I am excited to go to the Arts Festival tomorrow! By luck I caught the Chalk Art Festival a few weeks ago and throughly enjoyed it. Many of the drawings made me want to take a jump in Mary Poppins style. Sadly I did not have my camera on me (those below are from google)! Don't worry, this time I am not leaving the house without it!

Move Over Betty!

What do you think? The face of the next Betty Crocker? I know I am seeing it!! Ok, so maybe not so much. However, I have had a lot of fun lately taking a cake decorating class at Hobby Lobby (isn't that the best craft store name ever!) with my roommate. Yesterday was our last of four classes and so I thought it would be fun to show you all my progression. Enjoy!

Wedding Pianist For Hire

OK, here it is Nick. I am finally posting the card!! :) Along with this, I am encouraging all of you to visit Stephanie's blog and read about her encounters with LDS Singles - especially you Jeanelle (Mom found it pretty funny and insists that you will also get a kick out of it).

Free Sale

I love garage sales! In fact, I think the only thing better than a great garage sale is a FREE sale. Meaning that people who are having a sale decide they are sick of sitting outside and give away all the unsold items for free. Pretty wonderful I must say! It was thanks to Saturday's free sale that I got the recipe for these tasty cookies. You should all probably try them...

Rocky Road Fudge Bars

Base:
½ cup margarine or butter
1 oz. unsweetened chocolate
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
¾ cup chopped nuts

Filling:
8-oz. package cream cheese softened (save 2-oz. for frosting)
¼ cup margarine or butter
½ cup sugar
2 tablespoons flour
½ teaspoon vanilla
1 egg
¼ cup chopped nuts
1 cup semi-sweet chocolate chips

Frosting:
2 cups mini marshmallows
¼ cup margarine or butter
¼ cup milk
1 oz. unsweetened chocolate
3 cups powdered sugar, sifted
1 teaspoon vanilla

Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan over low heat, melt ½ cup margarine or butter and 1 oz. chocolate, stirring constantly until well blended. Lightly spoon flour into measuring cup; level off. Add 1 cup flour and remaining base ingredients; mix well. Spread in prepared pan.

In small bowl, combine all filling ingredients except ¼ cup nuts and chocolate chips. Beat 1 minute at medium speed until smooth and fluffy; stir in nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips. Bake at 350°F for 25-35 minutes or until toothpick inserted in the middle comes out clean.

Immediately sprinkle marshmallows over top. Return to oven and bake an additional 2 minutes. In large saucepan over low heat, combine ¼ cup margarine, milk, 1 oz chocolate and reserved 2 oz. cream cheese, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl to marble with knife. Refrigerate until firm; cut into bars.