Mmm.. Mmm... Monday!

Round two.


For this week we have:

Tuxedo Brownie cups:


These are a hit every time I make them. YUM! They look like a lot more work then they really are and are quite versitile. At Christmas time I top them with crushed candy cane. In the summer a slice of strawberry and some melted chocolate or a chocolate curl. FABULOUS! (This is a Pampered Chef recipe)



*Ingredients*

1 package (19-21 ounces) fudge brownie mix (plus ingredients to make
cake-like brownies)
2 squares (1 ounce each) white Chocolate forbaking (or 1/4 cup white
chocolate chips)
2 Tablespoons milk
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
Optional:
1 pint small strawberries, sliced
Orange zest, mint leaves and melted semi-sweet chocolate


Procedure

1. Preheat oven to 325. Spray mini muffin pan with non-stick cooking spray
(don't use paper liners) or grease with shortening. Prepare brownie mix
according to package directions for cake-like brownies. (I've always just
done regular brownies, not sure what difference it will make). Fill muffin
cups 2/3 full. Bake 14 minutes or until edges are set. Do not overbake.

2. Remove pan from oven to a cooling rack. Immediately press tops of
brownies with a mini-tart shaper (anything small and rounded about the size
of the middle of the brownie will do- but I recommend covering it with a
plastic bag or the brownie sticks) to make indentations. (You're going to
fill the indentation, so make sure you press down as much as you can). Cool
in pan 15 minutes. Loosen edges and remoe brownies from pan. (I've found the
easiest way to get them out is to 'scoop' them with a large spoon). Cool
completely. Repeat with remaining batter.

3. Micowave white chocolate and milk in and uncovered dish for one minutes.
Stir until smooth. Cool slitghtely. In large bowl combine cream cheese and
powdered sugar; mix well. Gradually stir in white chocolate miture until
smooth. Gold in Whipped topping.

4. Fill icing bag with large decorating tip with cream cheese mixture. Pipe
cream cheese mixture into cooled brownie cups. If you want arrange
strawberry slices and mint leaves on top of brownies, garnish with orange
zest or drizzle with melted semi-sweet chocolate. Place in airtight
container and refrigerate 1-3 hours before serving. (I usually refrigerate
overnight).

*Serving Information*

- Serves: 48
- Fat: 6.0 g
- Calories: 110