I'm Learning To Love The Color Brown....

shocker!

I'm learning to love the color brown ...

you see I'm very affected by color

 and I know what I like and don't

for instance orange is not a fav

and yellow is not top on my list either.

don't get me wrong - I love daffodils, the centers

of a fresh daisy in bloom, forsythia, a perky Gerber in

bright orange, a juicy, sweet orange or tangerine.

anywhoo

now I like brown

yup, I do, I do!

choco-orange fluff

Ingredients:

1/3 cup sugar 1/4 cup       HERSHEY'S Cocoa 1 envelope unflavored gelatin 2 cups nonfat milk 1 teaspoon vanilla extract 1/8 to 1/4 teaspoon orange extract 1-1/2 cups frozen light non-dairy whipped topping, thawed Additional whipped topping (optional) fresh orange wedges (optional)

Directions:
1 Stir together sugar, cocoa and gelatin in medium saucepan. Stir in milk; let stand 2 minutes to soften gelatin.
2 Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
3 Pour mixture into medium bowl; stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (do not allow to gel). Add 1-1/2 cups whipped topping to chocolate mixture; beat with whisk until well blended. Refrigerate about 10 minutes to thicken slightly.
4 Spoon into dessert dishes. Cover; refrigerate until firm, about 3 to 4 hours. Garnish with additional whipped topping
Skill Level: Intermediate   Prep Time:15 Minutes
 
Nutrition Info:
Total Calories: 110

Amount Per Serving %DV *
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 35mg 1%
Total Carbohydrate 19g 6%
Sugars 12g
Calcium 0mg 8%
*Percent Daily Values are based on a 2,000 calorie diet.

Black Forest Trifles Recipe


Brownies:

2 ounces (60 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 cup (35 grams) all-purpose flour
1/4 teaspoon salt


Cherries:
24 ounce (680 grams) jar of Morello Cherries in syrup
2 tablespoons Kirsch or Cherry Brandy
2 tablespoons (30 grams) white granulated sugar


Whipped Cream:
1 1/2 cups (360 ml) heavy cream
1 1/2 tablespoons (25 grams) white granulated sugar
1/4 teaspoon pure vanilla extract

Garnish:
Shaved or grated semi-sweet or milk chocolate



Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then stir in the vanilla extract and eggs. Finally, add the flour and salt.


Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. When cooled, cut into 16 brownies.

Cherries: To make a sauce, drain the cherries, reserving the liquid. Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for about five minutes or until the sauce is syrupy. Remove from heat and add the drained cherries. Let cool before making the trifles.


Whipped Cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To Assemble the Trifles: Take the brownies and cut them into small bite-sized pieces. Place a small handful of brownie pieces (about one brownie) in the bottom of each trifle glass. Next, place a spoonful of the cherries, and their juices, on top of the brownies. Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.


Just before serving sprinkle each trifle with grated or shaved chocolate and top with a cherry.

Makes 8 - 1 cup (240 ml) servings. Eat in bed.

Happy Ending