The date today is actually Wednesday February 11th! (Not sure how to change the date above.)
Fun Valentines stuff today!
First of all, I'm simply in LOVE (no pun intended) with the new Big Shot Express by Ellison (Sizzix). It is electric so you simply have to press a button--no more cranking! The pop-up dies are so darn cool. Karen Burniston is the mastermind behind them and they are really unique and creative. Check this out--instant pop-up hearts and other cool stuff.
I helped 40 girls make pop-up valentines for "empty nesters" in our neighborhood and they all had such a great time and it was so easy!
I am featuring the new Big Shot Express and some cool pop-up and embossing dies on February 18th at 7 p.m. EST.
Okay--I think this is my new favorite fruit.
My family loves them too. I have an open pantry/fridge policy--my kids and their friends can eat whatever they want. However, a few weeks ago I had two cartons of raspberries from Costco out in the back of my car. I hadn't had a chance to take them in the house along with other items before one of Collin's basketball games. I was at the game with my family when Brecken went to fetch something in the car. That night when I went to use the raspberries for a scrumptious dessert, there were just two empty containers. When I questioned Brecken, she said she couldn't stop herself from eating them all when she went to the car. She reminded me "You always say to eat whatever we want." Okay--I couldn't fault her for that. I had to settle with frozen strawberries in the dessert instead!
Talking about scrumptious Valentine's Day desserts, here's the one I'm making this weekend. I've never made it before but it sounds amazing. And how can you go wrong with brownies, raspberries, whipped cream and chocolate chips?Valentines Brownies GanacheBrownies
1 box Kodiak Cakes' Big Bear Brownies (or other favorite brownie)
2-3 cups fresh or frozen raspberries, separated
Heart-shaped baking molds, muffin tins or other individual sized baking pan
Prepare brownie batter as directed. Fold in 1 cup raspberries. Spray baking molds or pans with cooking spray. Fill baking molds about 2/3 full. Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out slightly moist. Cool completely before removing from pans.Ganache
1 cup heavy whipping cream
12 ounces milk or semi-sweet chocolate chips
Heat cream on low heat just until it starts to bubble. Remove from heat, and instantly add the chocolate chips. Wisk until thoroughly mixed. Sauce will thicken as it cools.
Drizzle ganache over brownies on individual plates. Top with remaining berries. Optional: serve with ice cream or top with whipped cream.
Makes about 12 individual brownies.Brownie Tips
Always hand stir brownies (Keeps from over-mixing, and reduces air in the batter which will result in a cake-like brownie. We want fudgey chewey, not cakey.)
Don't over-beat the batter (Activates the gluten in the wheat, which results in a tough brownie. We want melt-in- your-mouth texture, not tough!)
Don't over-bake (Dries the brownie out - better to under-bake and let them set up. Brownies are done with an inserted toothpick comes out slightly moist.)
Use convection if you have it (Cooks faster, and crisps the outside while leaving the middle soft and a bit gooey - reduce baking time by 10-12 minutes.)
Cool completely (Will stick to individual sized pans, or will stick to knife, but if you want a hot gooey brownie, go for it.)
Stay tuned for tomorrow's idea on love!
P.S. Collin's team won their game last night in a nail-biting game. They played against their biggest rival team. They were down by almost 10, then somehow came back. Thirty seconds to go and we were down by two. Collin ran down the court, threw a weird underhand shot and somehow made it which tied the game and put it into overtime. In overtime, it was tied and our team was fouled with zero on the clock. Collin's buddy, Aaron, missed the first free throw but made the second. We one the game by one point! Tonight is the next game! I'll let you know the results!