The Finest Hours DVD...Rare WWII archive footage
http://pd.gophercentral.com/u/14814/c/186/a/574
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*** A WORD FROM THE KITCHEN ***
Here's to all the lovers and couples out there who go all
out on the big lovie day. And the kids are all about the
chocolates too. Today's dessert recipe is a great one for
this week and fun to share with the kids too...a STRAWBERRY
BROWNIE SPLIT. Forget the cupcakes..this is what they'll
want. Just not too late in the evening or you'll never get
them tucked in after all this sugar. Safe for the whole fam
too ;o)
Now That's Amore to me!
Enjoy, Marzee
mailto:mz@gophercentral.com
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RECIPE: SUPER EASY STRAWBERRY BROWNIE SPLIT
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INGREDIENTS:
1 (15.8 ounce) pkg Brownie Mix
1/4 cup water
2 tablespoons oil
1 egg
FILLING
1 (8 ounce) container frozen whipped topping, thawed
1 to 2 tablespoons Amaretto
2 pints (4 cups) fresh strawberries, sliced
DIRECTIONS:
Heat oven to 350 degrees. Line 2 9-inch round pans with
foil; lightly spray foil with nonstick cooking spray. Mix
brownie mix according to box. Divide batter evenly into
sprayed foil-lined pans; spread evenly. Bake for 18-22
minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes. Remove brownies from pans by lifting foil.
Cool completely (about 1 hour) and remove foil. In small bowl,
combine whipped topping and Amaretto; fold gently to mix.
To assemble dessert, place one complete brownie layer, top
side down, on serving plate. Spread with half of filling
mixture. Arrange half of sliced strawberries in thin layer
over filling. Top with second brownie, top side up. Spread
with remaining mixture. Arrange remaining strawberry slices
over top. Refrigerate until ready to serve.
YIELD: 8 Servings
Category: Desserts
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CUPCAKE TIPS:
OK, so you were nominated to bake cupcakes for the school
or for a Valentine's Day party. Here are a few tidbits to
keep in mind:
To make cupcakes all the same size, use an ice-cream scoop
or a Quarter measuring cup to ladle out the batter. For
large-sized cupcakes, use a half measuring cup.
Only fill cupcake in about 3/4 full.
Moist, crumbly cupcakes are often hard to remove from their
tins. Set the cupcake pan in the freezer for a couple of
hours and the cupcakes will ease out nicely with the help
of a knife.
Rather than icing the entire cupcake, pipe a generous
dollop of frosting on each through a pastry bag...use a
large shell tip. Then, stick heart-shaped or other holiday
decorative picks into each. Just like the bakery but
now you've got bragging rights!