Fresh Raspberry Brownie Hearts

~ lindy

Fresh Raspberry Brownies

Makes 18 hearts, depending on the size of your heart mold

Ingredients:

*Favorite Box Fudge Brownie Mix, we like Ghirardelli 

*Chocolate Melting Wafers, like Ghirardelli 

*Fresh Raspberries, rinsed and dried carefully add 3 fresh raspberries to each

*Oven safe Silicon Heart Molds

Instructions:

Make box brownie mix according to directions and add batter to silicon heart molds, filling 2/3 full and bake in batches as needed. Bake 20-25 minutes or as instructed on brownie mix and size of mold.  Allow the brownies to cool before removing from mold.

*Chocolate Melting Wafers, melted we used Ghirardelli Dark Melting Wafers, follow directions on package. Note: Melt  1 cup of wafers at a time and add 1/4 teaspoon of Coconut Oil.  We like to use Wilton melting pot.  Add melted chocolate to a silicon drip bottle or pastry bag with small tip.

Add a dollop, quarter size of chocolate to the center of the heart and 3 fresh raspberries to the melted chocolate as desired.  Then drizzle with melted chocolate.  Refrigerate to firm chocolate, remove and serve. 

Also See Bee Mine Tablescape and Be Mine Valentine Party

Enjoy!

Lindy

Healthier Cheesecakes

~ lindy

Healthier Cheesecakes 

Makes 12, depending on the size of cupcake muffin pan

Special Supplies:

Silicon Cupcake/muffin pan

Ingredients:

Crust:

*1 and 1/2 cups Graham Cracker Crumbs, 10-12 full Graham Crackers

*3 and 1/2 tablespoons Plant Based Butter or Grass Fed Butter, melted

Filling:

*1 cup Planted Based Whipping Cream, I like Country Crock Plant Cream

*2/3 cup or 5 ounces (1/3 Less Fat) Cream Cheese, room temperature

*1/2 cup White Chocolate Chips, melted

Topping:

*Raspberries

*Your Favorite Chocolate Melting Wafers, melt according to instructions on package, for attaching raspberries

Instructions:

Blend graham crackers in a food processor until fine.  Drizzle in melted butter until incorporated.  Press a tablespoon or so into the bottom of each cup and press flat, I used a bottom of measuring cup.

Beat together cream cheese and melted white chocolate, make sure cream cheese is room temperature or the chocolate will go hard and clumpy.  Then drizzle in cream beat/whip for 5 minutes or until thick.  

Scoop filling into cups, scrap off tops with bench scraper for a flat surface.  It is best to freeze these overnight and then place in fridge for 1 hour or until ready to serve and add raspberries.

Note:  These needed to be kept in the fridge or freezer. Until ready to serve!

Enjoy!

Lindy