Brownie Bite Ice Cream Sandwiches
SUGAR BOWL BAKERY3
12 Sugar Bowl Bakery Brownie Bites*
Muffin pan with six 3-by-21/2-inch cups
12 large scoops of your favorite ice cream
1. Place brownie bites in a food processor and pulse for a couple of
seconds, until finely chopped.
2. Distribute half of the brownie bite crumbs among the muffin cups,
pressing to firmly coat the bottoms.
3. Place ice cream in a stainless steel bowl and mix with a spatula to
soften. Divide ice cream among the muffin cups.
4. Place the remaining brownie crumbs on top of the ice cream, pressing
down firmly.
5. Freeze for 3-5 hours.
6. When ready to serve, fill a pan with hot water and place the muffin
pan in the water so that it coats the sides. Flip the pan over onto a baking
sheet and pop out the ice cream sandwiches.
7. Put back in the freezer until ready to serve. Makes 6 servings.
Brands may vary by region; substitute a similar product.
I Desserts
Chocolate Fudge Cupcakes
NATURE’S PATH ORGANIC FOODS5
12 paper bake cups 2 teaspoons instant espresso
1/2 tablespoon plus 1/3 cup powder (optional)
vegetable oil, divided 1 teaspoon baking powder
1 cup vanilla soymilk 1/2 teaspoon baking soda
1 teaspoon apple cider vinegar 1/4 teaspoon salt
2 cups SmartBran Organic 3/4 cup chocolate chips, divided
cereal 1/2 cup light brown sugar
3/4 cup unbleached white flour 12 walnut halves
1/2 cup unsweetened
cocoa powder
1. Preheat oven to 350°F. Coat bake cups with 1/2 tablespoon oil and place
in a muffin pan.
2. Combine soymilk and vinegar; set aside to curdle. Grind cereal into
flour in a food processor.
3. In a large bowl, blend ground cereal, flour, cocoa powder, espresso powder,
baking powder, baking soda and salt. Stir in 1/2 cup chocolate chips.
4. In another bowl, beat sugar and 1/3 cup oil for 2 minutes. Beat in soy
milk-vinegar mixture. Fold into the dry ingredients.
5. Pour batter into prepared cups. Top with remaining chocolate chips.
6. Bake for 10 minutes. Rotate the pan and bake for 8-10 minutes.
7. Transfer cupcakes to a rack. Spread melted chips to coat cupcakes.
Top with walnuts. Let cool to room temperature. Makes 12 servings.
Brands may vary by region; substitute a similar product.
