Rich Fudge Frosting

Easy Sour Cream Fudge Frosting

Easy rich frosting? Melt chocolate in double broiler like typical ganache, let cool, then mix in sour cream and confectioners sugar until right. 

here.....from my fave ppl.. Williams Sonoma

• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Bestest Brownies - Part 2

LANI'S DARK FUDGE (GF) BROWNIES

Hi, Have you met me? My name is Lani and I can not EVER leave well enough alone! Even if I get rave reviews from everyone, and hubby loves it, I must continue trying to PERFECT it. This "it" was my brownies. I desired them to be more brownie-ish and slightly toned down on the "punch you in the face fudge" texture. But still deeply chocolately. 

THESE ARE 100% GLUTEN FREE! YIPPY! 

But not 100% guilt free, lol, dark as they are, there is sugar and crisco/butter involved! 

3 eggs

1 cup white

3 tbsp dark brown

1 tsp cinnamon

1 cup Pamela's GF Baking mix

1/2 cup butter/crisco

+ 1 tbsp butter or oil ...

to add in melting chocolate if desired

2 oz semi and 2 oz unsweetened chocolate chopped

(or even one ounce more if you like)

1/4 cup dark cocoa powder

large pinch of salt

nuts, add ins and espresso or coffee optional.

pre heat oven to 400

prepare square pan with foil tightly wrapped both ways, spray.

set up your double boiler, once water in pot boils turn off - add glass bowl on top and put in chocolate. stir stir stir. on the side, sift together flour, salt, and cocoa. set aside. keep eye on slowly melting chocolate. now cream together butter, and sugars, until ...well ...creamy, lol. then add vanilla and eggs, mix together. add flour mix in parts, stiring in, then slowly stir in melted chocolate. 

pour into prepared pan and cook, 25 mins. (varies by pan, oven, altitude, etc) test with toothpick, quickly, then cover with foil. let sit 30 mins, then remove, wrap with plastic and let cont cooling to the touch with saran wrap. cut with pizza cutter or knife, whatever. wrap well, and save or serve. 

serve warmed with cold vanilla icecream, yum!