I had attended a flogger/blogger gathering on 27 September 2008 at Edelweiss Restaurant, Penang. I was very happy because able to meet so many bloggers on that night. All of them (bloggers:
Alvin,
Buzzing Bee,
Cariso,
Criz Lai,
Chan Lilian,
Lingzie,
Andrew,
Penang Tua Pui,
Nicholas,
Steven,
Sharon,
CK Lam,
Yi Phing,
Jason,
Ken and
Allenooi) are very friendly and I just don’t feel like that was the first time I met them. After the gathering, I truly felt that, I still have many many many many more “lessons” to learn such as: How to take a more attractive photo? How to improve my blog’s traffic? How to design a nicer blog? How to …...? How to ……? How to earn $$$$$$$$$$ through blogging? Hahahahahahhaha…so many questions come to my mind and I have so many things to learn, how how how? Well, I don’t care, as I understand the concept of
活到老,
学到老 and I am always veryyyyyy free at home during my weekend, so ….hehehe, time is there for me to learn all the things that I want lo.
Since I like baking so much, and my blog is about my baking life, so I decided to bake something for all the bloggers on that day. Early in the morning, I woke up and get ready all the ingredients and start to bake my brownies. I was not only busy with the brownies, but also busy with taking all the photos, the photos of how I make the brownies. Hehe…
Agnes Chang’s recipe:
Ingredients:
250g dark cooking chocolate, broke into pieces
150g butter / margarine
180g soft brown sugar (I put 120g only)
3 eggs, lightly beaten with
1 tsp vanilla essence
120g plain flour, sifted
120g toasted nuts, coarsely chopped
4 tbsp icing sugar, for dusting
Method:
1. Melt dark cooking chocolate and butter by either using a double boiler or microwave power medium for 2 minutes. Stir until mixture is smooth.
2. Add brown sugar and stir well.
3. Add eggs and stir well.
4. Add flour and stir well.
5. Fold in nuts and pour mixture into a greased pan.
6. Bake in pre-heated oven at 180C for about 30 minutes or until cooked.
7. Cut into pieces when it is cool and pipe with glace icing.
Glace icing:
50g icing sugar + 1 tbsp water until smooth.
EEeerrr, I think I have over-baked the brownies this round and cause my brownies to be a little bit “crunchy”. Haha, paisei la everybody.Would like to thank all the organizers for making the gathering wonderful. Thanks CK Lam for her jam tart, Criz for the lucky draw, Lingzie for organizing the gathering so well, Gill for arranging the place, all the bloggers for attending and last but not least, my dear for accompany me to attend the gathering.
Cookies inside the goodie bag
Jam Tart from CK Lam
Wish to attend the coming gathering, it must be another fun gathering. See you guys then!
5. Fold in nuts and pour mixture into a greased pan.
Cookies inside the goodie bag
Jam Tart from CK Lam
