Brownie Strawberries & Cream

July 10, 2014May 21, 2022 ~ lindy

We had a baby blessing last Sunday and this was a great dessert for a crowd of people.

Fudge Brownies

Melt together:

*1 cup Semi-Sweet Chocolate Chips, melted
*1 cup Milk Chocolate Chips, melted

After melting the chocolate add the following and mix with the creamed mixture below.

Cream together:

*1/2 cup Butter, at room temperature
*3/4 cup Brown Sugar
*3/4 cup Granulated Sugar
*2 teaspoons Vanilla

After you have combined all of the above add one egg at a time until well mixed.

* 4 eggs, at room temperature
*1 cup of Flour
*1/2 teaspoon Sea Salt

Combine all ingredients and mix just until smooth texture.
Prepare an aluminum foil or parchment lined 9″ x 13″ baking pan and the foil sprayed with Cooking Spray.

Bake the Brownies at 325*F. For 35-40 minutes. Do not over bake.

Note: For our trifle glass jar we had to double the fudge brownie recipe we used a pan and half of the brownie square/bites.

Layering Strawberry Brownie Trifle

When brownies have cooled cut into squares and layer in 2 quart glass trifle bowl first with whipped cream, brownies and strawberries , repeat the layers until glass bowl is full and top with brownies and strawberries.

Fudge Brownie recipe adapted from Cookies and Cups

Strawberries and Whipped Cream

*2 pounds strawberries washed, dried and quartered

Whipped Cream

*2 cups Heavy Cream, no substitutes
*1/2cup Confectioners’ Sugar
*2 teaspoons Vanilla

Whip the heavy cream until it starts to thicken, add vanilla and gradually add the confectioners’ sugar and whip until it is double in bulk and sticks to the beaters. Be careful not to over whip or it will become clumpy looking.

Put whipped cream in a pastry bag with no tip or a large hole tip and pipe onto the bottom of the glass trifle bowl and In-between layers of brownies and strawberries.

Whipped Cream recipe adapted from Recipe Girl

Also see Strawberry and Brownie Trifle

Enjoy!

Jessica and Lindy

Patriotic Sub Sandwich & Firework Cupcakes

July 5, 2014July 7, 2014 ~ lindy

If your 4th of July was as busy as ours you will enjoy this simple idea for any picnic for the 4th or 24th of July. We bought pre-made sub-sandwiches and added this cute sail boat topper and had fun making these firework cupcakes that were quick and easy.

This sail boat topper is made from scrapbook paper we had from years ago, a Caramel Apple wood stick and used double-sided sticky tape. We also used a round paper punch, cut out a flag and sails from the scrapbook paper and added a little ribbon and you’re done!

Fireworks Sponge Cupcake

*2 Eggs
*1 cup Sugar
*1/4 cup Butter
*1/2 cup 2 percent Milk
*1 teaspoon Baking Powder
*1 teaspoon Almond Extract
* pinch of Salt
*1 cup All-purpose Flour

1. Beat in mixer the eggs and sugar and beat until thick.

2. In a sauce pan medium low heat the milk and butter just until butter is melted, remove from heat and let cool.

3. In a separate bowl combine the flour, baking powder and salt and add to the mixer bowl of creamed eggs and sugar and adding slowly melted butter and milk. Mix until smooth.

4.Divide the cupcake batter into 3 bowls and add food coloring to each bowl red, blue and keep the last one white. In muffin tins using liners pour in the white batter first into the cupcake liners and then red on one side and blue on the other, filling each cup 3/4 full.

Pre-heat the oven to 350*F and bake cupcakes for 25 minutes. Recipe makes 12 cupcakes.

Decorating:

*Cream Cheese Frosting, we used pre-made or you can use recipe below
*String Licorice, red, white and blue
*Patriotic decorating Sprinkles

Cream Cheese Frosting

*6 ounce Cream Cheese, softened at room temperature
*1/2 cup Butter, softened at room temperature
*2 teaspoons Vanilla
*4 1/2 cups Powdered Sugar, more or less depending on desired consistency.

Cream together the cream cheese and butter. Then add vanilla and powdered sugar. Mix until combined.