Creed Speaking Champ

Brandy competed in the Buckeye FFA Creed Speaking contest last night...and came out victorious!  She won first place and earned one of two spots for her chapter at the district contest in November.  We are so proud of her!!  At the beginning of the school year we told her she needed to compete in one speaking contest this year because we thought the experience would be valuable in helping her better her speaking skills and develop confidence in front of crowds.  She has totally embraced speaking in front of others and is eagerly looking for other speaking contests to compete in.

Kelly was on shift so he wasn't able to be there in person but he is still just as proud.  HB did pretty well considering the event lasted almost an hour and a half past his bedtime.  The "late night" combined with lots of clapping brought tears to his eyes, and they weren't happy tears either folks.  He totally wanted to tear into Brandy's certificate so I had to hold his little arms down in the picture.

I made salted caramel brownie deliciousness for the dessert reception following the presentation.  They were easy to make and tasted pretty good!  Enjoy the recipe posted below, complements of Cooking Light.

Salted Caramel Brownies

Brownies:
3/4 cup flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla

Caramel topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla
1/2 cup powdered sugar
1 ounce bittersweet chocolate (I used bittersweet chips)
1/8 teaspoon coarse sea salt

1. Preheat oven to 350 degrees.

2. Combine flour and next four ingredients (through baking powder) in a large bowl.  Combine 6 tablespoons butter, eggs and 1 teaspoon vanilla.  Add butter mixture to flour mixture, stir to combine.  Scrape batter into 9-inch square pan (I used parchment paper so I could lift brownies out of the pan easier).  Bake for 19 minutes.

3.  To prepare topping: melt 1/4 cup butter in saucepan over medium heat.  Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes.  Remove from heat and add vanilla and powdered sugar.  Stir with whisk until smooth.  Spread mixture over cooled brownies; let stand 20 minutes or until set.

4.  Combine 2 tablespoons milk and chocolate in a bowl; microwave on high for 45 seconds or until melted, stirring after 20 seconds.  Stir just until smooth; drizzle over caramel topping.  Sprinkle with sea salt; let stand until set.  Cut into squares.