I would like to introduce you to my newest friend Patty.
Patty Cake happens to be her full name.
She is sweet on the outside, with her pretty exterior.
But shes so much more then a pretty face!
Shes sweet on the inside too!
Shes the full package!
Patty Cake happens to be her full name.
She is sweet on the outside, with her pretty exterior.
But shes so much more then a pretty face!
Shes sweet on the inside too!
Shes the full package!
Meet Patty Formally in your own home:
brownie cake (makes about 12 Pattys) ---
8 ounces semisweet or bittersweet chocolate, coarsely chopped
½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 cup sugar
¾ teaspoon salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder, sifted
12 small (1 ½-inch) chocolate-covered peppermint patties, I used York Peppermint Patties
1. Preheat oven to 350F. Line muffin tin with paper. Put chocolate and butter in a heatproof bowl set over a pan of simmering water (double boiler style). Stir just until melted, about 4 to 5 minutes.
2. take the bowl from the heat. Whisk in sugar and salt until smooth; whisk in eggs to combine. Gently whisk in flour and cocoa until just smooth (do not overmix.)
3. place 1 unleveled tablespoon of batter into each lined cup. drop one peppermint patty on top, gently pressing into batter. Top with 2 more tablespoons of the batter, covering the mint patty entirely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing the cupcakes.
mint frosting (for aprox. 12 Pattys)--
2 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 & 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring if you want of course.
1. In the bowl of your electric mixer or with a hand mixer, mix all the ingredients 'till smooth. Add a few drops of green food coloring if you want the frosting green. Play with the consistency. if its too thick add more cream, if its too loose add more conf. sugar. It usually takes a few tries. Spread the frosting evenly over the cooled brownies or pipe it on. sprinkle with mini semi-sweet chocolate chips.
(this is my basic go to frosting recipe (thanks to my Mom)...
you can add almost any extract to it & voila--edible goodness!)
*********
brownie cake (makes about 12 Pattys) ---
8 ounces semisweet or bittersweet chocolate, coarsely chopped
½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 cup sugar
¾ teaspoon salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder, sifted
12 small (1 ½-inch) chocolate-covered peppermint patties, I used York Peppermint Patties
1. Preheat oven to 350F. Line muffin tin with paper. Put chocolate and butter in a heatproof bowl set over a pan of simmering water (double boiler style). Stir just until melted, about 4 to 5 minutes.
2. take the bowl from the heat. Whisk in sugar and salt until smooth; whisk in eggs to combine. Gently whisk in flour and cocoa until just smooth (do not overmix.)
3. place 1 unleveled tablespoon of batter into each lined cup. drop one peppermint patty on top, gently pressing into batter. Top with 2 more tablespoons of the batter, covering the mint patty entirely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing the cupcakes.
mint frosting (for aprox. 12 Pattys)--
2 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 & 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring if you want of course.
1. In the bowl of your electric mixer or with a hand mixer, mix all the ingredients 'till smooth. Add a few drops of green food coloring if you want the frosting green. Play with the consistency. if its too thick add more cream, if its too loose add more conf. sugar. It usually takes a few tries. Spread the frosting evenly over the cooled brownies or pipe it on. sprinkle with mini semi-sweet chocolate chips.
(this is my basic go to frosting recipe (thanks to my Mom)...
you can add almost any extract to it & voila--edible goodness!)
*********
Patty is going to the clinic with Rod tomorrow.
she was hand delivered to his dorm today...
that story next...
she was hand delivered to his dorm today...
that story next...
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