Friday, October 22, 2010
At least now I know the brownie fudge mixture lends itself nicely to molding into different shapes like tentacles and the the upper torso of a body trying to claw itself out of a grave....ahem. ;) Will I take another run at producing a Halloween themed treat with this mixture again? Mmmm....a firm maybe....ehehehe. At the moment I am thinking of future tentacle snowmen as the next brownie fudge project. It's festive I tell you!
Favorite brownie recipe (8inch size)
14oz non fat sweetened condensed milk
6oz semi sweet chocolate chips
6oz milk chocolate chips
1 tsp vanilla
1/3 cup evaporated milk
Take your baked and cooled brownie and crumble it into a bowl. In another bowl combine the sweetened condensed milk, chocolate chips, and vanilla. Microwave at 30 second intervals, stirring after each one until the chocolate is melted and the mixture is smooth. Pour 3/4 of the fudge mixture over the brownies and mix together. Set both mixtures aside.
8 oz reduced fat cream cheese
3/4 cup mini semi sweet chocolate chips
14 oz shredded coconut
7 oz non fat sweetened condensed milk
2 cups powdered sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup dried tart cherries, chopped fine
Mix together the cream cheese, sweetened condensed milk, vanilla, cherries, and salt. Fold in coconut, powdered sugar, and mini chocolate chips.
Set out about 20 foil cupcake liners. Take your brownie/fudge mixture and scoop out a spoonful and roll it into a ball. Press into the bottom of a cupcake liner to make the bottom crust. Repeat with the other liners. Spoon some of the coconut mixture over the crusts, filling the liners to the top. Scoop out a larger spoonful of brownie fudge mixture and roll into a ball. Press out into a circle large enough to cover the top of the cupcake liner. Press it gently down over the coconut middle layer. Repeat with the other liners. (This is the point you could mold other shapes like tombstones, scary faces, bats, ect.)
Take the 1/4 fudge mixture leftover from earlier and reheat it slightly in the microwave. Add in the evaporated milk to thin it into a glaze for the top of the cupcakes. If you need to stretch this mixture further add in some additional milk chocolate chips. Spoon over the tops of the cupcakes, spreading the glaze around. Chill until ready to serve. Nom!
Another pic of the process...