Bowl Licker

It’s nearly Father’s Day and while I am looking forward to planning a hearty menu for my Dad and husband, there are a few other fathers I will be missing…my Grandfather Elios, my Grandfather Nunzio, and my Godfather Joey. Every one of these men has played an important role in my life, and I could write volumes about everything that each one of these men has meant to me over the years. But this year I wanted to share a simple recipe, which was the last thing I made for my Godfather/Uncle Joey before he passed away. Sometimes it is the simple things that can put a smile on someone’s face, and knowing that he enjoyed the various textures and flavors of this dessert is something that I have often reflected upon over the last few months.

To all of the wonderful father’s out there- may you be surrounded by those that truly appreciate you and spoiled by the simple things that make you smile.

Godfather Apple Turnovers

* this dessert can easily double as a breakfast treat

Ingredients

4 medium Granny Smith apples, peeled and diced small

1 tsp lemon juice

2 TBS butter

2 tsp lemon or orange peel

1/4- 1/3 cup sugar (depends on tartness of apple)

1 tsp vanilla extract

1 tbs cornstarch

1 tsp cinnamon

1/2 package phyllo sheets

4 TBS butter (1/2 cube)

powdered sugar; for dusting

Directions

Peel and dice apples, place in cold water with lemon juice to keep apples from turning brown. When ready to cook the apples, allow to drain for a few minutes in colander to remove excess water.

Preheat oven to 375 degrees.

In a medium saucepan, on medium-low heat, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Cook approximately 5 minutes, stirring regularly, until the apple mixture thickens. Remove from heat and set aside.

Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work. They tend to dry out quickly.

In a small pan on low heat, melt butter. Using a pastry brush, brush one phyllo sheet. Position dough so that the longer side faces you. Fold in half (vertical) and brush again. Fold again to form a long strip. Brush again with butter. On one edge, add about 1 1/2 TBS of the apple filling. Fold into the form of a triangle. Brush the outside of the triangle phyllo turnover with extra butter and sprinkle with sugar. Place on a cookie sheet. Bake for 15 minutes or until nicely golden brown. Check after 10 minutes to ensure that the turnovers are not burning as oven temperatures do vary. Allow to cool and dust with powdered sugar.

Best Godparents a child could have!

I was craving Siri’s Norwegian Cardamon Buns, but didn’t feel like taking a trip to the store to round up the essentials. I felt something home made would hit the spot, so I collected a few ingredients I had around the house and voilà a lovely tea cake appeared. Why a tea cake? Well, it went so very well with tea, I had to put the recommendation in the name.

Sassy Lemon Tea Cake

Ingredients

1/2 cup unsalted butter (1 cube), room temperature
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 TBS lemon zest
6 TBS lemon juice (approximately 2 large lemons)
1 tsp ground cardamom
2 large eggs
1/2 cup Kefir Cheese or Sour Cream
1 1/2 cups confectioners sugar

Directions

Preheat oven to 375 degrees.

Coat a 9-inch round pan with non-stick cooking spray. In a medium size bowl, sift together flour, baking powder, baking soda, and salt.

In a large bowl on medium-high speed, beat together, butter, sugar, zest and cardamom. The texture should be creamy/fluffy, and pale in color. Add eggs one at a time, beating after each has been added. Mix in 3 TBS of the lemon juice.

In three increments, on medium low speed, alternate beating in flour then cheese (beginning and ending with the flour). Once well mixed, pour into the cake pan.

Bake approximately 30 minutes, or until toothpick inserted into the center comes out clean. Allow to cool and then transfer to a plate.

Mix confectioners sugar with 3 TBS of lemon juice until smooth, then pour evenly over the cake. It will harden and make a nice solid glaze.

Serves 6-8.

I am a huge fan of the orange festive squash (AKA pumpkin); and this fall I’ve been developing new recipes to spawn the alternative to pumpkin pie. While I always enjoy the traditional pumpkin pie, and wouldn’t dream of a November with out a slice (or three!) of it, I adore the look of surprise my guests display when I serve my this versatile vegetable as ice cream. This dessert can be prepared up to four days in advance.

(Note: Be sure to read over the entire recipe as there are two ingredients lists and two sets of directions.)

Pumpkin Ginger Semi-Freddo Ice Cream

Pumpkin Ice Cream Ingredients

1 small pumpkin, approximately 1 lb
4 TBS lime juice
2 pieces crystallized ginger, chopped
4 egg yolks
2/3 cup light muscavado sugar
1 cup heavy cream
pumpkin seed brittle (directions to follow)

Pumpkin Ice Cream Directions

Preheat oven to 300 degrees. Cut pumpkin in half and scoop out the seeds and fibers from the center of the pumpkin. Place the pumpkin seeds, and any of the fiber that clings to them, in a bowl and cover with water. Using your hands, squeeze the pulp until the seeds separate from the fiber and rise to the surface. To clean any remaining fiber from the seeds, rinse them through a colander. Drain seeds on a paper towel. Line a baking sheet with foil and lightly sprinkle with oil. Transfer the seeds to the baking sheet, forming a single layer. Bake for 30 minutes, remove from oven and set aside to cool until it is time to prepare the brittle (recipe below).

There two options for cooking the pumpkin, however I have opted for the quicker of the two methods. For those that wish to roast the pumpkin, directions are provided below.** Cut the pumpkin into wedges and place skin side up on a microwave safe plate. Microwave on high for 15 minutes, checking occasionally, as the time will vary with size. The pumpkin is ready when it is soft to the touch and the plump can be easily scooped away from its skin. Allow to cool.

Remove the skin and chop into 1-inch pieces.

In a blender or food processor, puree the cubes of cooked pumpkin with the lime juice until it becomes a smooth puree. Add the ginger and blend briefly to combine.

Place the egg yokes and sugar in a bowl and set over a pot of simmering hot water. Whisk the mixture until thick and creamy, then add in the pumpkin puree.

In a medium-size bowl, whip the cream until it is firm and has soft peaks. Fold the whipped cream into pumpkin mixture until well combined. Place in a container and freeze for 6-8 hours or overnight.

To soften ice cream before serving, transfer the ice cream to the refrigerator 45-60 minutes before serving.

Pumpkin Seed Brittle

Pumpkin Seed Brittle Ingredients

1/4 cup water
3/4 cup superfine (or Caster) sugar
2 TBS white corn syrup
1 1/4 cups pumpkin seeds, toasted

Pumpkin Seed Brittle Directions

In a medium size pot, add the water, sugar and corn syrup. The best way to test candy is with a heavy gauge candy thermometer. They are not very expensive and make the job a whole lot easier. To cook the candy, it is important to stir continuously, until the thermometer reaches 290-300 degrees. (If you do not have a candy thermometer, the next best method is the cold water test. It is a little more tricky, but easy enough once you learn how it works. Testing candy with this method requires patience. It is necessary to test the sugar consistency every 2-3 minutes until it reaches a Soft Crack consistency, which is when the syrup will separate into threads that are hard but not brittle.) Immediately remove from heat and pour the syrup over the seeds. Allow to set for 1 hour.

Once the brittle has set, break into pieces. Scoop ice cream and serve with pumpkin seed brittle.

Serves 6-8.

** If you wish to roast the pumpkin in the oven, preheat oven to 400 degrees. Lightly oil a foil lined baking sheet, place pumpkin cut side down. Roast until soft, approximately 35-45 minutes.

This is no average enchilada- this is something I’ve been plotting since May. Then opportunity knocked at my door, and I was given the opportunity to try out Tortillaland tortillas. While I don’t do many product reviews, I am sucker when it comes to Hispanic food. And with harvest season peaking around the bend, I felt it was a match made in heaven when my mother showed up at my front door with a box of apples from the acclaimed Apple Hill. It was a serendipitous recipe waiting to happen.

Kickin’ Apple Pie Enchiladas

Ingredients

2 TBS cornstarch
8 TBS water
2 cups apple juice, sweetened
8 medium tart apples (Gala or Gravenstein are good options)
1 TBS lemon juice
1 chipotle pepper in adobo sauce, canned (this is the kick in your kickin’ filling)
2 tsp butter
1/4 cup sugar
1 1/2 tsp cinnamon
10 (6-inch) flour tortillas (I used Tortillaland flour tortillas)
additional sugar and cinnamon
2 cups sharp cheddar cheese, shredded (optional)
vanilla ice cream (optional)

Directions

In a small bowl, combine cornstarch and water and stir until dissolved. In a medium-size saucepan over medium-high heat, add cornstarch mixture and apple cider and heat until boiling, stirring constantly. Once mixture starts to thicken, continue to boil another 30 seconds. Remove from heat, cover and set aside.

Core, peel and dice apples until you have approximately 8 cups. To prevent apples from browning, place in cold water mixed with the lemon juice.

Remove seeds from chipotle peppers. Chop and set aside. Be sure not to accidentally touch your eyes. Wash hands well with soap and dry with a towel.

In a large saute pan, melt the butter. Drain the apples and add them to the pan. Cook over medium heat until apples begin to soften, approximately 5-7 minutes. Add in cinnamon, 1/2 tsp chipotle pepper and 1/2 cup of apple cider sauce. Cook another 4-6 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees. Lightly butter a 9×13 glass baking dish.

If using Tortillaland flour tortillas, which contain zero additives, I recommend that you first pre-cook the tortillas in a pan, according to package directions. If using other four tortillas, you do not need to precook them.

To assemble the enchiladas, place 1/4 cup of the cooked apples in the middle of the tortilla. Roll tightly and place seam side down. Repeat with remaining tortillas.

Pour remaining apple cider sauce, along with any remaining cooked apples, over the enchiladas. Sprinkle with additional sugar and cinnamon and bake for 25-30 minutes, or until sauce is boiling and the enchiladas begin to turn brown.

Serve with sharp cheddar cheese and vanilla ice cream.

Serves 6-10

Note: I can attest that the tortillas from Tortillaland are fantastic. They have a wonderful melt-in-your mouth texture. I did find that when reheating them it is best not to use the microwave, but rather the oven for a crisper consistency. I am told that these will be on sale at select Costco locations soon!

When my first child went to pre-school I recall being perplexed when we were told that our children were going to be making Stone Soup. As someone who can typically find their way around the kitchen, and enjoys trying new recipes, I have to confess, this concept did not excite me.

Yet the lore of the story is about making something from nothing. A good-tasting soup, beginning with a stone and boiling water, becomes a fabulous soup with the addition of a little bit of this and that. At heart, the traditional story is a trickster tale. Typically, the person starting the soup is a beggar who is denied the food he requests from someone living in a house. In many versions, including in the American Civil War version, the beggar is a soldier looking for food. For the original version of how to make this soup, you’ll have to read to the end of the post, for those in the hurry I will share with you my very very favorite version of Stone Soup, named such because the person who taught me this recipe is named Colbi Stone. Read on, it will not disappoint you. Try it as a breakfast, snack or dessert and I promise you’ll be hooked before you can say Supercalifragilisticexpialidocious.




Acai Bowl Bliss (AKA Stone Soup)

Ingredients

1 100g packet organic acai smoothie packs/original Rio Blend with gurana, frozen
2 ripe bananas
3/4 cup blueberries + 1 TBS, frozen
6 strawberries, frozen
2 strawberries
1/2 cup soy milk
1/4 cup granola
honey

All ingredients can be found at Whole Foods. There are two kinds of Acai smoothie packs, you want the original Rio Blend. The brand I used was Sambazon. They are sold in the freezer section in four packs.

Directions

In a blender add frozen acai berry puree, 1 sliced banana, 3/4 cup frozen blueberries, frozen strawberries and soy milk. Mix until well blended. Pour into a bowl. Add granola, layer with remaining banana, strawberries, blue berries and drizzle with honey.

Note: for my version I used granola with chocolate chips- why? Because I love the flavor of chocolate and berries commingled.



Back to my previous story of pre-school Stone Soup cookery….
The day before the big meal, the teachers asked each student to bring in a vegetable to share and the teacher brought in a pot and one very clean, scrubbed, river stone. With the stage set, the story was read.

The Story of Stone Soup

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

“There’s not a bite to eat in the whole province,” he was told. “Better keep moving on.”

“Oh, I have everything I need,” he said. “In fact, I was thinking of making some stone soup to share with all of you.” He pulled an iron cauldron from his wagon, filled it with water, and built a fire under it. Then, with great ceremony, he drew an ordinary-looking stone from a velvet bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come to the square or watched from their windows. As the soldier sniffed the “broth” and licked his lips in anticipation, hunger began to overcome their skepticism.

“Ahh,” the soldier said to himself rather loudly, “I do like a tasty stone soup. Of course, stone soup with cabbage — that’s hard to beat.”

Soon a villager approached hesitantly, holding a cabbage he’d retrieved from its hiding place, and added it to the pot. “Capital!” cried the soldier. “You know, I once had stone soup with cabbage and a bit of salt beef as well, and it was fit for a king.”

The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

For those of you who are feeling adventurous, I would HIGHLY recommend this version of Stone Soup.

While I had never had rhubarb, I had always adored the color of this vibrant colored vegetable. I began an investigation of all those people I knew that had eaten this celeriac-like ingredient to hear what they had to say about their likes/dislikes. For those that I spoke with that were rhubarb regulars, they agreed that this vegetable turned dessert can be VERY tart. I decided that this would have to be a recipe with some other elements. If you are looking for a Spring treat, and dare take on a bit of culinary adventure, let the baking commence.

If you still need convincing, take a peak at the photos and see if you feel tempted!

The fine print: Be forewarned, this recipe involves numerous steps and should be made at least one-two days in advance due to the refrigeration required for the crust, mousse and rhubarb elements. Please note that there are three sets of ingredients listed below along with three sets of directions. None of the steps are very difficult but every layer will have its moment in the refrigerator.

Rhubarb Lemon Yogurt Mousse Tart

Supplies

10-inch spring form pan
parchment paper

Cornmeal Lemon Crust

Ingredients

1 1/4 cups flour, plus more for parchment
3/4 cup coarse yellow cornmeal
2 TBS sugar
1 tsp lemon zest, finely grated
1/4 tsp coarse salt
1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
2 large egg yokes
3 TBS water

Directions

In a food processor mix flour, cornmeal, sugar, lemon zest and salt until well combined. Add butter and mix in food processor until well combined, approx 20-30 seconds. Mixture should resemble coarse crumbs.

In a small-size bowl, beat yolks and water. With machine running, pour yolk mixture into flour mixture for approximately 20 seconds until just combined.

Shape dough into disk then wrap in plastic and refrigerate for at least 1 hr. (This dough can be refrigerated up to 2 days.)

On lightly floured parchment paper, roll out dough to 1/4-inch thickness. (If you have refrigerated dough longer overnight you may need to let it sit out for 20 minutes with the plastic removed to allow it to roll out easier). Place into a 10-inch spring form pan, making sure that the dough goes to the top of the pan. Refrigerate until dough is cold and firm, approximately 20 minutes.

Preheat oven to 375 degrees.

Line dough with parchment paper and fill with either pie weights or dried beans. Bake approximately 25 minutes or until edges start to turn brown. Carefully remove weights and parchment. reduce oven temperature to 350 degrees and continue baking until golden brown, approximately 20-25 minutes. Let crust cool in pan on a wire rack.

Lemon Yogurt Mousse

Ingredients

1 tsp unflavored gelatin
1 TBS cold water
3/4 cup plus 1 TBS heavy cream
3 TBS light-brown sugar
1 1/2 cups plain yogurt
1 TBS lemon zest, finely grated
pinch of coarse salt
2 tsps vanilla extract

Directions

In a small-size bowl, sprinkle gelatin over cold water and let stand until softened, approximately 5 minutes.

In a small-size pan, over medium-high heat, combine 1 TBS cream and the brown sugar stirring until sugar dissolves and mixture is warm. Stir in gelatin mixture and remove from heat.

In a medium-size bowl, combine yogurt, lemon zest, and salt. Add brown-sugar mixture and whisk until smooth.

In another medium-size bowl, whisk remaining 3/4 cup cream and vanilla until medium-peaks form. Gently fold cream into yogurt mixture.

Pour lemon-yogurt mousse into crust. Cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Rhubarb Topping

Ingredients

2 cups sugar
1/3 cup water
1 cup brandy
1 cinnamon stick
8 whole black peppercorns
pinch of salt
1 1/2 lbs rhubarb (approx 2 large stalks), halved lengthwise and cut in to 1/2-inch pieces
1 TBS lemon juice, fresh squeezed

Directions

In a medium-size pot on medium-heat, bring sugar and water to a boil stirring until sugar dissolves. Cook without stirring until mixture becomes a light amber color, approximately 7-10 minutes. Remove from heat, and add 3/4-cup brandy, the cinnamon stick , peppercorns, vanilla and salt. Return mixture to a boil for 2-3 minutes and ten stir in rhubarb.

Remove pan from heat, cover and let stand for 5-8 minutes. Stir in lemon juices and remaining 1/4 cup brandy. Cover and let stand for 20 more minutes. Then refrigerate until cold, approximately 4 hours.

Strain rhubarb and reserve liquid. Discard cinnamon and peppercorns. In a medium-size pot, boil reserved liquid until reduced to 1 1/2 cups. Let cool.

Spoon strained rhubarb over the mouse. Serve immediately with rhubarb reduction on the side.

Servings: 8

Wherever did the Marsh find the Mallow? As history reports, the earliest recorded “confection” to have utilized the root sap of the Marsh Mallow was a simple recipe of nuts and honey prepared by the ancient Egyptians in 2000 B.C. It is believed that this confection was reserved solely for the enjoyment of Egyptian pharaohs and the Gods they worshiped.

By the early 1900′s, marshmallows were available for mass consumption and began appearing in American five-and-dime stores. Marshmallows quickly became an integral part of American desserts and side dishes, sweet treats (such as ambrosia, s’mores, Rice Krispies Treats) and, of course, as a condiment to hot chocolate.

Americans are believed to be the largest consumers of marshmallows, followed only by the French. Pâté de guimauve is traditionally shaped in the form of long thick ropes or “lanyards”. French confectioners have been known to display these lanyards in beautiful tall glass apothecary jars. Some of the most exclusive Parisian restaurants are said to offer guimauve as a post-dessert, finishing touch to a meal. The lanyards are “snipped with a flourish by the waiter” into small “pillows” at the patron’s table.

I took my first dive into what I used to consider a baking ingredient. And well, my pillows tasted just like the store bought ones only they were square. If that wasn’t enough, I had to up the anti and make the s’more a bit more I-talian. How you ask, with a simple flick of the wrist into the Nutella jar the damage was done…oh wait, and then a splash of chunky peanut butter on top of my home made marshmallows, gently broiled, and slathered onto a graham cracker. The result = sticky fingers, an added increment to my waste line and a nice gooey smile on my face. T’was all good.

Fluffy Squishy Puffy Marshmallows
Adapted from Gourmet, December 1998

Ingredients

1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided into 1/2 cup
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 TBS + 1 tsp vanilla (favorite substitutions: 2 tsps mint or orange extract)
food coloring (optional)

Directions

Take a paper towel and lightly oil the bottom and sides of a 13x9x2″ rectangular metal baking pan. Use a colander or sifter with a small amount of powdered sugar to dust bottom and sides of the pan.

In the standing electric mixer bowl, add 1/2 cup of very cold water and sprinkle gelatin over water, being careful not to let all of the gelatin clump in one place. Let stand to soften. (If you do not have a standing electric mixer you can do this first step in a large bowl).

In a medium-size (approximately 3-quart) heavy saucepan over low heat add sugar, corn syrup, second 1/2 cup of cold water, and salt stirring with a wooden spoon or candy spatula, until sugar is dissolved. Increase to medium-high heat and boil, without stirring, until candy thermometer registers 240 degrees, approximately 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (The hand held mixer does tend to take a little longer and might even need to go beyond 10 minutes.)

In separate medium-size bowl with cleaned beaters whip egg whites until stiff peaks are formed when the beaters are removed. Gently beat whites and vanilla (or other flavoring) into sugar mixture until just combined. Pour mixture into the oiled baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow in the refrigerator, uncovered, until firm, approximately three hours, and not longer than one day.

To remove from pan, run a thin knife around edges and invert pan onto a large cutting board. Lifting up (or peeling back) one corner of inverted pan, with dry fingers to loosen the marshmallow and ease it out of the pan and onto cutting board. With a large knife, or oiled pizza cutter, trim edges of marshmallow and cut marshmallow into roughly two-inch cubes (you can cut them smaller but I love these large oversize pillows of candy). Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, dusting all sides.

Makes about 48 2-inch cubed marshmallows.

Keep marshmallows keep in an airtight container at cool room temperature for 1-2 weeks.

My triumvirate post in honor of BlogHer Food09 – I am excited for the festivities and the conference and to finally meet my friends behind the icons- fellow Foodies. Since I have yet to make my own champagne (or as we say in the Napa Valley ‘sparkling wine’ — since the laws in Europe and other countries reserve the word Champagne for a specific type of wine with significant levels of carbon dioxide in it making it fizzy from the Champagne region of France) I went for the next best celebratory item for the palate – dessert. This concoction is ridiculous – brownie, espresso, butter bliss. Take a good long gander at the drool-some photo and then wash those digits, roll up your sleeves and get ready to lick your fingers as each sugary bite reveals its flavors. I DO want to know when you make it and I am betting against you. I think once you read this over, even the kitchen weary will jump in to make this dream a reality.

Hold onto your taste buds, it’s an explosion!

(Note: Be sure to read over the entire recipe as there are three ingredients lists and three sets of directions.)

The Brownie

Ingredients

1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
2 eggs

Directions

Preheat the oven to 350 degrees. Spray an 8 x 8 square baking pan with non-stick spray and set aside.

In a large bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Mix and set aside.

In a small microwave-safe bowl, add the chocolate chips and butter. It is important not to burn the chocolate chips – I recommend setting the microwave on medium power in 30-40 second intervals and stirring in between until the chocolate and butter are completely melted and smooth. Mixture should be warm.

Add in sugars and vanilla until completely combined. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.

Using a spatula, fold the chocolate mixture into the flour mixture until combined. Do not over beat!
Pour the batter evenly into the prepared pan and smooth the top.

Bake in the center of the oven for 30 – 35 minutes. Let cool completely in pan on rack.

Frosting

Ingredients

2 1/2 tsp instant espresso coffee powder
1 – 2 TBS milk or cream
2 cups confectioner’s sugar, sifted
1/4 cup butter, softened

Directions

In a bowl, combine espresso powder and 1 TBS of milk or cream, stirring to dissolve.

Add in butter and sugar.

Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie.

Chill to harden, about 1 hour.

Glaze

Ingredients

1 cup semi-sweet chocolate chips
1/3 cup whipping cream

Directions

Put the chocolate chips in a medium size bowl and melt on medium heat in 30 second internals stirring regularly. When melted, add in heavy whip cream. Stir until well combined.

Let cool to lukewarm.

Spread over frosting.

Chill until chocolate is set, about 1 hour. Cut into bars or squares.