Glazed Brownie Hearts

Recipe

1 box Betty Crocker Original Supreme brownie min (with chocolate syrup pouch) or Betty Crocker fudge brownie mix.

Brownie mix:

Water

Eggs

Vegetable oil

1 container (1 lb) Betty Crocker Rich and Creamy chocolate frosting

multicolored candy sprinkles or colored sugar

1. Heat oven to 360 degrees Fahrenheit. Line bottom and sides of 13x9-inch pan with foil. Grease the bottom side of the foil with shortening or cooking spray. Make brownies as directed on box. Bake as directed for 13x9-inch pan. Cool completely, about 1 hour.
2. Using foil to lift, remove brownies from pan; remove foil. With deep 2 1/2 inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
3. In microwave bowl, microwave frosting uncovered on high 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Cherry On Top

• Mix 1/4 cup Betty Crocker Rich and Creamy vanilla frosting and enough red food color to make pink frosting in a microwavable bowl. Microwave on high 10 seconds. Drizzle over chocolate-glazed hearts.

This week I received a Betty Crocker calender in the mail. For February the recipe is Glazed Brownie Hearts. Next week's recipe will consist of 1 box of Betty Crocker original supreme brownie mix with chocolate syrup pouch. 1 container of Betty Crocker rich and creamy chocolate frosting and some colorful sprinkles.

The Result of Experimenting

The last recipe "Pumpkin Cake" I tried on Wednesday and it was an EPIC failure. One of my family members was allergic to the ingredients, another is on a diet, and the one person who tried it didn't tell me if they liked it or not. But I did find soggy cake in the sink when I was doing the dishes today, like I said EPIC failure.

Why was my Pumpkin Cake so bad? I will list a couple of reasons I have thought up:

• I didn't mix the flour ingredients in a separate bowl.
• I added a bag of semi-sweet chocolate chunks, too much bitter-sweet chocolate.
• I didn't cook it long enough and the inside was too soft.(I didn't check it with a tooth pick)
• I used a 9" by 13" pan, which made the cake too thick.
• Not enough frosting because I didn't soften the butter enough.

To make this recipe at its best I would advise not doing these things. I liked my idea of adding chocolate chips but i think it would be better if they were milk chocolate chips.

Pumpkin Cake

Recipe

Whisk in bowl: making thick and fluffy

4 eggs

1 cup vegetable oil

1 2/3 cup sugar

At a low speed slowly add:

1 can of solid-pack pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/4 tsp. all spice

1/4 tsp. ginger

Bake for 30-35 minutes at 350 degrees Fahrenheit. 9" by 13" pan

Frosting

Beat until creamy:

6 Tbsp. softened butter

1 1/2 cups powdered sugar

1 bar of cream cheese-cut into four pieces-add one piece at a time

1 tsp. vanilla

Cherry On Top

• Remember to let cake cool before frosting it.
• Make for parties or a snack that will last a week.
• Serves a lot of people.