Raspberry Brownie Sundaes

I am so baked out. Really. In the last few years I have joined so many cooking groups/clubs, internet sites that celebrate every season/holiday that inspire me to try something new that I always seem to have one more thing to try. I think tonight (except for the dulce de leche cookies waiting to be baked tomorrow that are in my fridge) I am done with sweets for the season (at least until World Nutella Day and Valentines's Day) but that's in February so I think I might be ready again. So before I go back to posting salads and healthy dishes, I must share today's bit of decadence. And oh! it's so worth sharing. It all started with a candy bar my friend Mary Anne gave me.

And continued with a purchase I made at the supermarket today. A nine dollar mini "bar" baking pan.

I've been playing around with single serve desserts for a while now and knew I could put this little darling to good use. And that's exactly what I did this afternoon. How does Raspberry filled Ghirardelli dark chocolate filled brownies sound to you? Sounded right up my alley, and it was really simple since I used a boxed brownie mix and everything else that came after that just seemed to fall into place. This is a dessert I recommend to anyone who needs a chocolate fix or wants to make this their last hurrah before the new year, it's just that rich. Here's the recipe:

Individual Raspberry Brownie Sundaes
makes 8

1 box of your favorite brownie mix for 8x8 pan
2 large eggs
3 T cooled strong brewed coffee
1/3 cup canola oil

Topping
8 oz neufchatel cheese softened
1 stick unsalted butter
1/3 cup seedless raspberry preserves (I like Polaner All Fruit)
1/4 cup confectioner's sugar

Garnish
Hershey's syrup (I used the lite)
Hershey's mini chocolate chips
Fresh raspberries (price was unreasonable so I nixed that, but they would be great if you feel rich)

Pre heat oven to 350 degrees and prep pan with cooking spray. Prepare brownie mix using my ingredients, not what is on the box. That would be 2 eggs instead of one and the coffee instead of the water.  Pour half the mixture into 8 of the 12 indentations in the pan. Place a square of the Ghirardelli chocolate on top of each brownie mixture.

Cover those heavenly pieces of raspberry chocolate goodness with more brownie mix, but don't over fill. You shouldn't have any brownie mix left over. Bake 17 minutes and let cool.

While brownies are cooling, prepare the creamy frosting. Mix all ingredients (I use a simple hand mixer) . When frosing is fluffy and brownies are cool or almost cool, it's time to assemble this little plate of decadence. Place brownie in individual bowl.

I tried the presentation a few ways and liked them served in ramekins, but for the blog I chose clear bowls so you could see the whole sequence. Time to add some chocolate syrup. I was conservative but you certainly don't haveto be.

Add a dollop or two of the raspberry cream.

Your brownie sundae is almost done. Add some mini chips like I did. Or try fresh raspberries, or even frozen raspberries with some natural juice. Great dessert to end the year or welcome a new one! Happy new year to all and thanks so much for reading.

Joltin' Joe Cupcakes

I love when a fellow cook recommends a product and it turns out to be something I go crazy for. Annette told me about JIF's new Mocha Cappuccino Hazelnut Spread, and we're all lucky I didn't eat every ounce of it with a spoon right our of the jar. Otherwise I wouldn't be posting these decadent little brownie bites. If you haven't seen this product, look it for next to the peanut butter in your grocery store. Here's what it looks like:

I loved the oreo brownies I made a few weeks ago, but always like to re-mix a recipe and come up with something different. So when I tried this yummy delicious  product I decided that cappuccino brownies would be a good start for a re-mix, and I was right.

Mocha Cappuccino Mini Brownie Cupcakes
makes 20-22 mini cupcakes

1/2 14.1 oz jar JIF Mocha Cappuccino Spread
1 box Pillsbury Sugar Free Chocolate Brownie mix- I do alter the instructions given on the box, so you'll need 2 eggs (not one), 3 T  prepared coffee plus 1 tsp instant coffee (instead of the water) and the recommended 1/3 cup canola oil

Frosting
1/4 cup softened butter
4 oz neufchatel cheese
1 T JIF mocha cappuccino spread
2 T powdered sugar
1 T instant coffee for dusting

Pre heat oven to 350 degrees.  Place cupcake liners in 2 mini cupcake tins (12  per cupcake pan). Prepare  brownie mix according to package directions, substituting 2 eggs (for the one they recommend) and the coffee for the water plus the tsp of instant coffee. Now add the canola oil. Stir until combined (Pillsbury recommends 50 hand mixed strokes). Place a tablespoon  of brownie mixture in the bottom of each cupcake liner. Now top with a teaspoon of the JIF spread. Looks good, doesn't it?

Top each cupcake with remaining brownie mix. Try and be neat if you can. I got a little sloppy, but it really didn't matter too much, because the messy ones still tasted great. Bake 12 minutes and set aside to cool. Here's a sloppy brownie after baking.

:
 And here's a pretty good example of what you're striving for.

When cupcakes are cool, prepare the frosting. Combine all ingredients (except instant coffee) using a hand mixer.  Top each cupcake with a dollop of frosting and sprinkle with powdered instant coffee.

Mini Oreo Brownie Cupcakes

I came across a recipe last week for chocolate oreo cupcakes that really got my attention. They were made with a chocolate box cake and oreo cookies. How good does that sound? Sounded right up my alley and I decided to take this idea down a notch by making mini cupcakes, but made it a bit richer by using a brownie mix that I have always been ever-so pleased with. Pillsbury's Sugar Free Chocolate Fudge. From what I can tell, this product is not available in all markets, but I seem to be able to find it consistantly at Shaw's in my neighborhood. 

Confession here...I've never made a cupcake in my life. Really never. But I thought the mini brownie idea was worth investing in some mini muffin/cupcake pans, and a good way to introduce myself to the ever-popular cupcake explosion that seems to be taking over the food network and the bakeries these days. There are a few steps here, but they're simple. And the end result is decadence beyond belief. Here's  the recipe:

Mini Oreo Brownie Cupcakes
Makes 36 cupcakes using 3 trays of 12 cupcakes each

1 bag mini oreo cookies- 8 oz
1 box Pillsbury Sugar Free Chocolate Fudge Brownie mix- I do alter the instructions on the brownie box, so you'll need 2 eggs, 3 T of prepared coffee and 1/3 cup canola oil
1 cup chopped oreos, don't chop too fine

Frosting
6 oz softened butter
5 oz neufchatel cheese (low fat cream cheese) softened
1 tsp pure vanilla extract
1/3 cup confectioner's sugar
remainder of oreo cookies pulverized- I crushed them using the edge of a jar and got an almost powder-like consistancy

Pre heat oven to 350 degrees. Prepare mini tins with liners and add a mini oreo cookie in the bottom of each liner. I was amazed how nicely they fit inside.

Prepare the brownie mix according to package directions, substituting the 2 eggs (for the one they recommend) and the coffee for the water, and the canola oil. Now add the cup of chopped/chunked oreo cookies. Stir until combined. Spoon carefully by teaspoonfuls into the cupcake tins. Don't over fill.

Bake 12 minutes, remove and let cool on wire rack. When cool, remove from tins and let them continue to cool. They look good already.

Now you're ready to make the frosting. In medium size bowl, using a hand mixer, combine butter, cheese, vanilla, and confectioner's sugar.  When smooth, fold in half the pulverized cookies.

 Top each little brownie cupcake with a dollop of frosting, and sprinkle with remaining pulverized oreos. Refrigerate, and remove a half hour before serving. I think you and your guests are going  going to like these little treats.

Not only were they fun eating, I enjoyed making them. The wheels in my head are spinning for more minis I might want to make. How about pumpkin cream cheese? Or brownies with a big black cherry inside? Oh my, We've got some experimenting to do! Any and all ideas are welcome.