OCTOBER

OCTOBER

January 23, 2012

Freezing Drizzle

Yet, another Blue Monday! The skies are gray over the village today with a wintry mix of snow, freezing rain, to be followed by cold rain! Ah...January days dwindle!

Early Morning

Just Blue

Trimming the Tree


Winters Evening Sunset

Estelle's...The Heart of Our Home

Another week of travel while Estelle's keeps the home fires burning! Miss Judy and I had a wonderful conversation on Sunday and talked the afternoon away. I love those conversations of "remember when" as we reminisce about Mother and Daddy, our summers in Ohio and growing up in Jackson. I had recently read an article in a Mississippi magazine which was written by a old friend of hers. She is soon to be a published author so we will watch for that new book! She and her husband still live in the same house near Belhaven Lake. Our darling Mary Jo has not been well so she wanted to take a little treat down to Hunter and to her...something sweet as Hunter just loves dessert! Hey...I know just the divine little brownie which should put a smile on their face! These brownies are moist and delicious....always a hit and what a sweet way to say "feel better and I'm thinking of you!"





 ESTELLE'S RED VELVET BROWNIES
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
 Cream Cheese Frosting
Garnish: white chocolate curls

 Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
 Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish with white chocolate curls for a beautiful presentation.


CREAM CHEESE FROSTING
1 (8-oz.) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract


Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.





2 comments:

  1. Just ran across your blog, the brownie looks so good! I am going to try this tomorrow!
    Thanks Kim

    ReplyDelete
  2. Hi Kim! So glad to have you at The Maine House....these are great to make and the shaved white chocolate just completes the look to make it fancy! Delish!!! I hope you enjoy these!! Many blessings from Estelle's!

    ReplyDelete

I so love receiving your thoughts and comments. I also hope you found something that made you smile.