Did I really tell you all I was quitting sugar? Darn, I thought maybe that was a dream. What would posses me to announce such a thing? When will I learn to be quiet. What planet was I on anyways I wonder? Hhhhmmm.... Oh well.
Justine and Kassidy have, and had, the best young women's leaders. One of them (maybe more, I don't know) is a GREAT cook. Here are her cooking blogs...
http://collectionofrecipes.blogspot.com/
and
http://thecookinmamas.blogspot.com/ .
So a few months ago, SueAnn (the leader) made these "to die" for, beautiful treats for "New Beginnings". Because I wasn't eating sugar, I resisted. Can you even believe it? What alien invaded my body!
So when Justine wanted to make these for her entire class for her birthday,
I agreed because she is my "Super Nanny" and I can't refuse her wishes no matter how much work they put me through. Justine took them to school (by the way, SueAnn's were much more gorgeously presented, with perfectly laid strawberries) and afterwards brought home some leftovers. Sadly,I ate like 5 the second I saw them and thus ended my no sugar days. Just like that! Darn you, SueAnn!
But they are so, over the top, yummy I wanted to share the recipe: (I also have a brand new mini muffin tin and a brownie squisher downer in perfect shape thingy ma bob tool, if anyone needs to borrow them.
Tuxedo Brownie Cups
from Delicious Recipes
by SueAnn
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries
melted milk chocolate chips to drizzle over the top
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not over bake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.
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