Into Darkness Brownies

My dad celebrated his birthday this past weekend and like any great dad he celebrated by helping my husband Kevin build a deck.

So like a good daughter I decided that alone was worth a pan of brownies just for him. Now my dad is a fan of very dark chocolate, in fact the darker the better in his opinion, so I wanted to make a dark chocolate brownie for him to enjoy.

Now I’m familiar with the concept of using stout beers to enhance the overall flavour of chocolate baking and I decided that this would be the time to experiment as my mission was to produce the darkest brownies I’d ever made before. Bolstered with my recent success using Rickard’s White in my Chicken Fajitas I decided to go with the Rickard’s Dark as my beer and began to assemble my experiment.

I dusted the recipe my mother calls “Worth the migraine” (chocolate gives her migraines) and decided to play with it.

Our collection of flavour. One bottle of Rickard's Dark, 6 ounces 70% Cacao chocolate squares, 50% cacao chocolate chips, and semi sweet chips.

Our collection of flavour. One bottle of Rickard’s Dark, 6 ounces 70% Cacao chocolate squares, 50% cacao chocolate chips, and semi sweet chips.

I started with assembling my flavour quartet which ended up being Rickard’s Dark, 6 ounces of 70% cacao in 1 ounce chocolate squares, semi-sweet chocolate chips, and dark chocolate chips made from 50% cacao.

Combination of flour and cocoa.

Combination of flour and cocoa.

I started with combining my flour and cocoa. You could add a 1/4 teaspoon of salt at this point but I held it back as I was using salted butter in the recipe. My dad suffers from high blood pressure so I knew that leaving the salt out would be a good idea and I was counting on the beer to enhance what I was trying to accomplish.

Butter, chopped chocolate, and chocolate chips.

Butter, chopped chocolate, and chocolate chips.

While preparing my chocolate and butter for melting I realized I needed 8 ounces of the chocolate squares and I only had 6. So I brought out my kitchen scale and used some semi sweet chips to make up the short fall of 2 ounces. Also used the semi sweet chocolate here because I felt the 50% cacao would be perfect sprinkled on top to add a melted chocolate component to every bite.

Successful melting!

Successful melting!

Now I found I had two road blocks to my melting chocolate.

1) I have failed more than once in my attempts to make melted chocolate without having the chocolate seize on me so I was concerned I couldn’t get the chocolate the way I needed it.

2) I lack a proper double boiler.

For #1 all I could do was take it slow as I attempt to melt and be sure to whisk continuously.

For #2 I took one of my metal mixing bowls and kept placing them on the bottom pot of my steamer set until I found one that fit nicely and then set the water to boil. Once it was boiling I placed the bowl on the top of the pot and started furiously whisking my chocolate and butter while they melted. Once I have it completely melted I pulled the bowl off and it kept the chocolate warm until I wanted to add it to my egg and sugar mixture.

Eggs and sugar

Eggs and sugar

Another lesson learned from this recipe was how to bring eggs to room temperature  Usually you would bring them out overnight but trust Kevin to tell me that if I placed my eggs in lukewarm water for 30 mins or so they would be room temperature.

The reasons that the eggs should be at least room temp becomes clear with this next step…

Melted chocolate meet eggs and sugar.

Melted chocolate meet eggs and sugar.

With the warm chocolate being combined with the eggs and sugar you definitely didn’t want your eggs to start cooking.

Finished batter with beer and flour/cocoa mixture added.

Finished batter with beer and flour/cocoa mixture added.

After adding the chocolate to the eggs/sugar and combining them I added the flour and cocoa mixture.

Finally I poured in my beer…

And it foamed up like crazy at me as I turned on the mixer and there was a small wave of beer over the edge of the bowl but in the end I had this lovely batter shown above.

Parchment lined 9 x 13 pan with batter and sprinkled with the 50% cacao chips.

Parchment lined 9 x 13 pan with batter and sprinkled with the 50% cacao chips.

I am still loving the parchment paper trick of lining my baking pan with at least 2 inches of  parchment up over the sides of the pan for easy removal from the baking pan and a clean pan when you are done.

I didn’t get to taste this creation as my dad got to take the whole pan home. It was his birthday after all.  But he did share with me that they were cake like in texture, which is the perfect brownie texture in his opinion, and very rich and moist.

I named these brownies after the new Star Trek movie coming out this week in honour of my dad being a long time Trekkie fan.

Into Darkness Brownies

In honour of my Dad! A good guy who loves Star Trek and helps to build decks on his birthday.

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 unsweetened cocoa powder
  • 6 tablespoons butter, room tempurature, cubed (I only had salted in the house so used that and omitted extra salt)
  • 1/4 teaspoon salt
  • 8 ounce 70% cacao baking squares, chopped
  • 3/4 cup semi sweet chocolate chips
  • 4 large eggs, room tempurature
  • 1 cup sugar
  • 1 1/4 cup Rickard’s Dark beer
  • 1 cup 50% cacao chocolate chips

Preparation:

  1. Pre-heat oven to 375 degrees.
  2. In a bowl, whisk together flour, cocoa and salt (if using) until well combined.
  3. Melt butter, chopped very dark chocolate, and semi sweet chips in a double boiler (or fashion one from a metal bowl and a pot of boiling water) and stir until it is thoroughly melted, over low heat.
  4. Remove from heat. In a seperate bowl, beat eggs and sugar on high speed until well combined.
  5. Add melted chocolate mixture to the eggs and sugar and beat until combined. Beat flour mixture in and then add beer.
  6. Pour batter into a 9 x 13 prepared pan. Prepare pan by lining it with parchment with 2 inches up on the side making handles.
  7. Sprinkle the 50% cacao chips over top of the batter.
  8. Bake for 25 – 30 minutes.
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Chocolate + Irish Cream = Yummy Cake

I want to start this blog saying that I am thrilled to be featured for this recipe at The Chocoholics’ Buffet  today. This amazing event takes place on April 20th, 2013 at The Gates on Roblin and proceeds raised will benefit The United Way of Winnipeg.

I, personally, can’t think of a better way to help out a great cause. Be sure to wear your loose pants and pick up your tickets here.

Chocolate. They say that just eating is enough to stroke the pleasure sensors in your brain and create good feelings.

Irish Cream. Something I enjoy in my coffee or on ice but not something I’ve ever worked with beyond a nip in my evening cappuccino every so often.

I’m not so completely out of the loop that I don’t know that the makers of Bailey’s Irish Cream have recipes featured on their website but while I’ve browsed I’ve never made any of them.

However, into my hot little hands this week came a bottle of White Chocolate Irish Cream from Shannon’s and I was reflecting on my Triple Chocolate Bribe brownies about getting more than one version of chocolate into a recipe and decided that I would do the liqueur proud and use it in a chocolate cake.

When I was younger I had managed to bake the perfect (in my dad’s opinion) chocolate cake. It was so moist and I’ve never been able to attain it with any cake I had tried since then.

Until yesterday.

I went back to that old recipe, from Home Ec in the late 1980’s, and made a couple of changes based on the kitchen knowledge I have learned over the years:

1) I decided to use buttermilk. I’ve been using it in items such as muffins, quick breads, pancakes and french toast for a while.

2) I put in a cup of coffee. I like how coffee can add to the overall flavour of chocolate as evidenced by the mochachino.

Cake ingredients left to right: Bowl of dry ingredients for sifting including: 2 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa, 1/2 teaspoon salt, and 1 tablespoon baking soda.

Cake ingredients (from left): Bowl of dry ingredients for sifting including: flour, sugar, cocoa, salt, and baking soda. Then Shannon’s White Chocolate Irish Cream, coffee, oil, egg and buttermilk.

Now on reflection of my ingredients I’m thinking about the next time I make this cake using Half Pints Brewing Stir Stick Stout in lieu of the cup of coffee I put in. Stout is known for adding very deep flavour to chocolate desserts and I think would play well with the Irish Cream. I can’t wait to experiment with this idea in future.

Dry ingredients. Sifted and ready to go.

Dry ingredients. Sifted and ready to go.

Sifting is one of my favourite parts of baking. It is simple, effective and doesn’t require a lot to get good results from it. All you need is a metal sieve and to shake the ingredients through until finished. Here you are wanting to sift through all your dry ingredients.

Wet ingredients whisked together and ready to go.

Wet ingredients whisked together and ready to go.

Getting the wet ingredients ready provided a good learning moment for my 9 year old son. Earlier yesterday he made eggs for the first time and while I was instructing him I discussed with him the value of cracking an egg into a cup so you can check it for blood spots. He managed to make 6 eggs with no issue (for himself, his brother, his sister and for me) but when I cracked the egg for this cake there was a good example to teach him what he was looking for and a talk about how if I had just cracked it into the bowl of wet ingredients that I would have had to start over again because my whole wet component would have been tainted.

Batter finished and ready to be baked.

Batter finished and ready to be baked.

Adding wet to dry I whisked the batter together. I like to use my whisk when my hands are up for the task because I feel like I can get at the sides of the bowl a bit easier. I used my spring form pan for this cake because once you take the collar off it can be ready to be iced almost as is. I will confess that idea I got from reading online.

Finished cake.

Finished cake.

Into the oven and after about 40 minutes I’ve gotten a cake that comes out clean when I check it. However, as you can see I’ve lived up to my name as something is not completely right with my centre. As I was going through my ingredient list for the photo I noticed that I failed to use 1 tablespoon of baking soda. Instead I only used 1 teaspoon.

In the end it didn’t cause any issues with the overall end product but I can’t help but wonder if it would have at least been more esthetically pleasing.

So let me take a moment to say…it pays to not rush and to really read before measuring out those dry ingredients. Luckily despite this mishap the flavour held up well and once iced the cake looked great.

Ingredients for the icing (from left): Heavy whipping cream, Shannon's White Chocolate Irish Cream and powdered (icing) sugar.

Ingredients for the icing (from left): Heavy whipping cream, Shannon’s White Chocolate Irish Cream and powdered (icing) sugar.

I got the idea for this frosting from my aunt. She tops a gingerbread cake she makes with a nice dollop of whipped cream and I decided to go with that inspiration.

A very simple combination of ingredients make up this frosting. The cake itself is very rich and a heavy frosting would make it too much. In my opinion, sometimes with frosting less is more.

This ended up being almost like the whipped cream on top of your hot chocolate.

Finished frosting.

Finished frosting.

I also love the simplicity of this frosting. You put all your ingredients together in the bowl and use your electric mixer until you have stiff peaks. It works well in a piping bag or in the decorator from Tupperware that I have mentioned before.

Finished cake!

Finished cake!

As you can see….dimple in the middle is wonderfully hidden by my frosting. I also decided to play a bit with the frosting and use a star tip.

I have come to the realization that I do need to work on frosting skills in the future :D.

Double Chocolate Irish Cream Cake with White Chocolate Irish Cream Frosting

Just in time for St. Patrick’s Day

Ingredients:

  • 2 cups flour
  • 1 3/4 cups sugar
  • 3/4 cup cocoa
  • 1/2 teaspoon salt
  • 1 tablespoon baking soda
  • 1 egg
  • 2/3 cup oil
  • 3/4 cup buttermilk
  • 1/4 cup Irish Cream (I used Shannon’s White Chocolate)
  • 1 cup strong black coffee (of you could use a stout I recommend Half Pints Stir Stick)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup Irish Cream (I used Shannon’s White Chocolate)

Preparation:

  1. Pre-heat oven to 350 degrees
  2. Sift together flour, sugar, cocoa, salt and baking soda.
  3. Whisk together egg, oil, buttermilk, 1/4 cup Irish Cream and coffee.
  4. Add wet ingredients to dry and whisk until everything is combined. Be sure to scrape the side of the bowl as you are whisking.
  5. Pour into greased 10 inch spring form pan
  6. Bake for 35 to 40 minutes or until cake tester comes out clean in the centre
  7. Set aside to cool.
  8. While cake cools combine 2 cups whipping cream, 1/4 cup powdered sugar, and 1/4 Irish Cream in a bowl. Use your hand mixer to beat them until it forms stiff peaks.
  9. Once the cake is cool, remove the collar from the cake pan.
  10. Frost with the whipped cream frosting.

Again if you are in Winnipeg on April 20th be sure to get your tickets for The Chocoholics’ Buffet.

Thank you Anna Coleshaw-Echols of Lunchfor1.com for the opportunity to be featured today.

Using Leftovers – Strawberry Mousse

Earlier this week, also the subject of my previous blog post, I made an easy Strawberry Mousse that I was directed to via Pinterest. I had quite a bit left and started turning my thoughts to ways I could use the remainder and wondered if there was a way I could use it for my contribution to a housewarming we were invited to yesterday.

The first thought of using this mousse as our contribution came when I was talking about the school bake sale and one of the hosts for last night’s event said I should bring the mousse because it sounded great.

However, I didn’t want to make something for an adult evening that I would make for a kids’ bake sale so I decided to figure out a way to make it more suited for a celebration.

Thus yesterday in my kitchen Strawberry Mousse Dessert Shots with Drunken Strawberry Puree was created. The really great thing about this recipe is that you can hold back the alcohol when making the puree and this instantly becomes a family friendly item.

Ingredients: Double batch prepared strawberry mousse, Bailey's Irish Cream, and 2 cups pureed fresh strawberries.

Ingredients: Double batch prepared strawberry mousse, Bailey’s Irish Cream, and 2 cups pureed fresh strawberries.

When I originally conceived of the idea for this dessert shot I was going to use coconut rum and put the alcohol in the mousse itself. While discussing the logistics with Kevin he pointed out that the addition of the alcohol could thin the mousse out and cause it to loose the texture that would be expected with the term mousse.

So I turned my attention to my strawberry puree and Kevin told me to feel free to use a bit of his Bailey’s Irish Cream. So to my two cups of pureed fresh strawberries I added 2 teaspoons of white sugar to enhance their sweetness and 10 tablespoons of Irish Cream to achieve my drunken status.

Puree and Bailey's

Puree and Bailey’s

Kevin suggested that we run the puree through the blender after adding the Bailey’s to ensure that the mixture was smooth and he wasn’t wrong. After being run through the blender it was a great consistency.

Using the same 2 ounce plastic shot glasses from my Jell-O Magic Mousse I put 1 tablespoon of the puree into the bottom of each cup. Then taking my Tupperware decorator and filling it with my strawberry mousse I put enough mousse on top of the puree  to cover it completely and when I looked from the side I had good visible layers.

Finished Shot

Finished Shot

I got 30 of these in total. If I had gone with 1 ounce shot glasses I may have been able to double them but in the end I had enough.

After piping I took advantage of Kevin’s suggestion to put them in the deep freeze for the hour before we had to leave so that they would stay firm and cold even though we had other things to do prior to getting to the party and another fridge to keep them in. This was a great idea and my dessert shots set up every well and transported even better. One got knocked in transit and it didn’t run out from the cup as it was nice and firm.

I got many compliments on the shots. I was mostly proud of the fact that I managed to jazz up some leftovers in a way folks completely enjoyed.

Strawberry Mousse Dessert Shots with Drunken Strawberry Puree

Concept and presentation were mine.

Mousse recipe from Cookies and Cups

Ingredients:

  • 4 oz cream cheese, room temp (half a brick of cream cheese)
  • 1 cup Cool Whip, thawed
  • 1 cup powdered sugar
  • 2/3 cup chopped strawberries, plus more for garnish *optional
  • 2 cups pureed fresh strawberries
  • 2 teaspoons sugar (or to taste)
  • 150 mls (10 tablespoons) of Bailey’s Irish Cream

Preparation:

  1. With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
  2. Place bowl in refrigerator to chill for 2 hours.
  3. Clean and hull 1.5lbs of fresh strawberries. I put them through the mini chopper to get them nice and small. In the end I had 2 – ish cups of puree.
  4. Add two teaspoons of sugar to the strawberries and stir until well combined. You can adjust this to your preference and to the sweetness of the berries you started with.
  5. Add 10 tablespoons of Bailey’s Irish Cream. Stir to combine.
  6. Take the puree mixture and run it through the blender until smooth. This is will thicken the puree up a bit as well.
  7. Using 2 ounce plastic shot glasses, place 1 tablespoon of puree in the bottom of the glass.
  8. Pipe strawberry mousse until you have a nice layer on top of the puree.
  9. Refrigerate until ready to serve.

Thinking Pink Part 2

Yesterday I wrote about how I agreed to send an item on behalf of each of my school aged children for the Pink Shirt Day inspired Bake Sale.

I sent the Jell – O Magic Mousse cups which was an idea that came easily but I found myself at a loose ends trying to come up with another idea.

Enter Pinterest.

I will confess that I am a Pinterest newbie and until this request had come up hadn’t even peeked at it but an assist from a friend off of Facebook gave me a few pink recipes to choose from.

I decided to go with Strawberry Mousse Sugar Cookie Cups. I liked the look, that it used my favourite mini muffin pan, filled the nut free requirement and most of all would be easy for transport. While I looked it over I did consider that it would be a small bite that kids might not pick over larger cupcakes and cookies and while that did happen when my son gave some away at the end of the day the reviews were positive so I’ll take it.

Starting left: Softened cream cheese and powdered sugar, chopped strawberries, and whipped topping.

Starting left: Softened cream cheese and powdered sugar, chopped strawberries, and whipped topping.

Again I liked that this was a simple recipe. I’ve never made a mousse before and the fact that this wasn’t overly complicated with pretty familiar ingredients made me confident I could make this come together with good results. I will say that I debated with myself while chopping the strawberries if the pieces should be smaller. Turns out that they could have been but it wasn’t a show stopper.

Lesson learned.

The mousse with all the ingredients combined.

The mousse with all the ingredients combined.

I will say that as I was working the ingredients together I found that even with the softened cream cheese and my Kitchen Aid mixer that when I went to fold the strawberries in that it took a bit of work and I was very worried about loosing some fluff in my mousse.

After all when you think about mousse you think of something light and fluffy.

Turns out that it worked out well in the end despite my concerns. After having my mousse combined I put a lid on it and tucked it in the fridge for the 2 hour resting period.

Taking advantage of the 2 hour rest period I turned my attention to my attention to my sugar cookie cups.

Mini muffin pan ready to bake the sugar cookie cups.

Mini muffin pan ready to bake the sugar cookie cups.

Now the author of this recipe used a tube of sugar cookie dough but I couldn’t find one at my neighborhood IGA so I wen with Betty Crocker’s Sugar Cookie Mix. Betty Crocker’s mixes are nut free I’ve found and work in a pinch when you need it.

My first batch of cups were a bit lean as I wasn’t sure how much dough to use in the cups. My second batch turned out much better as I was a bit freer with the dough. They went into the oven and were done in 8 minutes.

I skipped the white chocolate chips after baking because I couldn’t find some I was sure would be nut free.

Finished cookie cup after the pan.

Finished cookie cup out of the pan.

I wasn’t sure how the cup would be formed when I pulled the pan out of the oven. I had what looked like small cookies but as they cooled the centre sunk down and made the cup happen.

As you can see not perfect but still very tasty.

The mousse two hours machine.

The mousse two hours machine.

The picture doesn’t do the mousse justice sadly. The mousse did go a really lovely shade of pink that I was very happy with.

My new kitchen gadget must have. I had to borrow this one from my mom.

My new kitchen gadget must have. I had to borrow this one from my mom.

This lovely decorator is from Tupperware and my next purchase I think. I borrowed this one from my mom’s recent Tupperware order. I’m fully in love with this one! It loads easily and dispenses just as easy. One of the issues I have with my arthritic hands is often I can’t hold a decorating gun without cramping in my hands setting in after only a matter of seconds.

This easy to squeeze decorator made the task go quickly and I am converted to it.

Finished bites! Packed and ready to go.

Finished bites! Packed and ready to go.

I used the large star tip and filled my cups until I had what I thought was a good amount of mousse in each cups.

I still have left over mousse in the fridge. I’m planning to use it this weekend for Strawberry Mousse shots for a friend’s house party.

Jell-O Magic Mousse

Recipe via Pinterest. Originally from Cookies and Cups

Ingredients:

  • 4 oz cream cheese, room temp (half a brick of cream cheese)
  • 1 cup Cool Whip, thawed
  • 1 cup powdered sugar
  • 2/3 cup chopped strawberries, plus more for garnish *optional
  • 1/3 cup white chocolate chips
  • 1 (16.5 oz) tube sugar cookie dough

Preparation:

  1. With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
  2. Place bowl in refrigerator to chill for 2 hours.
  3. Meanwhile, preheat oven to 350 ° and spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
  4. Bake for 8 minutes until they are just starting to golden.
  5. Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
  6. Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
  7. When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
  8. Garnish with a strawberry slice, if desired.

 

Thinking Pink Part 1

Today my kids’ school had a Bake Sale for Pink Shirt Day and the theme, of course, was to have pink items for sale. The funds raised are going to be donated to Winnipeg Harvest and their Operation Donation Food Drive for Manitoba kids.

My daughter has a young girl in her class that has a gluten free diet. Back in October when my daughter’s birthday came around I found it a bit of a challenge to get a nut free and gluten free choice for a class snack. I was thrilled to find out that a treat my husband introduced me to, from Kraft, was not only allergen friendly but something kids would enjoy and, most importantly, fun.

When the Bake Sale note came home I knew then that I wanted to make these mousses in small shot glasses so there could be a gluten free option to go with the traditional items bake sale items of cookies and cupcakes.

I understand that these were quite popular today. My daughter said by the time her class got to go they were all gone.

Ingredients - One tub of Whipped Topping (I went with Compliments) and the 170 gram box of Strawberry Jell-O

Ingredients – Whipped Topping (I went with Compliments) and the 170 gram box of Strawberry Jell-O

The ingredient list for this is that simple. One small tub (or 2 cups from a large tub) of whipped topping and a 170 gram box of Jell-O gelatin. I was going for a pink colouring so I selected the Strawberry flavour. Both of these are also nut free selections.

You can make this with any flavour of Jell-O you like and Kraft says you can make it in a mould instead of individual dessert cups as well but I haven’t tried that yet. I think I might try that for summer potlucks this coming BBQ Season.

24 shot glasses lined up and ready to go.

24 shot glasses lined up and ready to go.

I picked up 2 ounce plastic shot glasses from Dollarama. I figured this would make for a snack sized serving and the cups would also be able to be recycled when they were done being used. I had planned for 24 of these servings and got 26 in the end with just one batch of this recipe.

Jell-O powder and 3 cups of boiling water.

Jell-O powder and 3 cups of boiling water.

I will admit to using my Keurig to help make this. My Keurig has a hot water setting which is handy because it will dispense 8 ounce cups of  hot water which is ideal for cup of tea or when you need less than a full kettle of hot water. It also makes for easy measuring and quick work of getting my Jell-O going.

Adding Whipped Topping

Adding Whipped Topping

Your Whipped Topping doesn’t need to be thawed previous to this point though you can thaw before hand if you choose to. The Jell-O will foam up when you add the topping and you just keep mixing until the topping is completed dissolved in the Jell-O.

Once you have the topping and Jell-O combined together you want to get it into the cups as soon as you can. It will start to separate into the layers quite quickly so the sooner it can be in which ever dish you are planning to serve it in the better layering you will get from this.

Just poured - Can see the layers starting to form

Just poured – Can see the layers starting to form and my goal of multiple shades of pink is achieved.

After pouring them they need to set in the fridge for at least 8 hours. I had mine in overnight.

Jell-O Magic Mousse

Recipe from Kraft Recipe Website

Ingredients

  • 1 170 gram box of Jell-O gelatin
  • 3 cups of boiling water
  • 2 cups of whipped topping (or a small tub)

Preparation

1) Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

2) Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

(I used 2 ounce plastic shot glasses from Dollarama and I got 26 servings that way)

3) Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

This is a quick recipe and ideal for class snacks and almost all dietary restrictions.

Tomorrow I will blog about the second item I made for this Bake Sale which was Strawberry Mousse Sugar Cookie Cups.

Until then…eat what you enjoy and enjoy what you eat.