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Full Online Book HomeLearning KitchenCookies - Tartlets - Tuxedo Brownie Cups
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Cookies - Tartlets -  Tuxedo Brownie Cups Post by :jgrich Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1397

Click below to download : Cookies - Tartlets - Tuxedo Brownie Cups (Format : PDF)

Cookies - Tartlets - Tuxedo Brownie Cups

4 dozen

1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz ea) white chocolate for baking
2 Tbs milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange Zest, mint leaves and melted semi sweet chocolate for baking (optional)


Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray for baking. (See Cook's Tips ) Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not overbake.

Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Stomper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.

Microwave white chocolate and milk in Small Micro-Cooker, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Graually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill Easy Accent Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desried. Place in airtight container and refrigerate 1-3 hours before serving.

Cook's Tips: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, use a paper towel to grease muffin cups with shortening then sprinkle with all-purpose flour using the Flour/Sugar Shaker. Tap off excess flour. Do not bake brownies in paper or foil muffin cup liners as they will stick to the liners.
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Crumbs:6 tablespoons butter, softened 1/3 cup light brown sugar 1 cup unbleached all-purpose flour 1/2 cup finely chopped walnuts Filling: 1/4 cup granulated sugar 8 ounces cream cheese, softened 1 egg, lightly beaten 2 tablespoons milk 2 tablespoons lemon juice 1/2 teaspoon vanilla For Crumbs: Preheat oven to 350 F. Cream butter and brown sugar. Add flour and nuts. Mix with hands until crumbly. Reserve 1 cup for topping. Press remainder into miniature muffin tins lined with muffin papers. Bake 12-15 minutes. Cool. For Filling: Blend granulated sugar and cream cheese. Add egg, milk, lemon juice and vanilla. Mix well. Put
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1 (10 oz.) can Strawberry pie filling (or apple) 1/3 C. Sour Cream 1/2 tsp. Vanilla Ready made pie crusts, unbaked whipped cream, optional Preheat oven to 375 degrees. Using a ready made refrigerator pie crusts, cut out 12 - 3" circles and press into the mini-muffin pan. Prick with fork to prevent puffing. Bake shells 7-10 minutes (watch closely--not too brown!!). Combine Strawberry pie filling, Sour Cream, and Vanilla. Fill Shells with mixture and bake 12-14 minutes. Cool before removing from pan. Pipe whip cream on top after cooled, if desired.
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