Fun (Good) Friday!

Happy Good Friday! All of us at Servpro of Cayce/West Columbia & Lexington want to wish you and your family a Happy Easter. Since it is Fun Friday, I have a holiday fun filled blog for you today! From a great chocolate recipe to a little creativity project, I hope you all enjoy this Fun Friday Blog.

Project is courtsey of visiblymoved.blogspot.com
Wooden necklace organizer Salvaged wood is a hip and eco-friendly way to decorate. Here’s how to bring that element into your room, and organize your necklaces at the same time:
What you need: • salvaged wooden board • small drawer knobs (with screws) • drill
Instructions:
1. Take your piece of salvaged board and drill five pilot holes down the center of the board, the same distance apart. (Tip: You may want to mark them out before you drill.) 2. Take your drawer knobs and attach them to the board, via the pilot holes.
3. Hang up the board, and arrange your necklaces on the drawer pulls.
In my family, Easter dinner is as big of a deal as Thanksgiving or Christmas Dinner. If deviled eggs are on the menu for this Sunday’s dinner then here are a few creative ways to dress your eggs (literally).

eggchicks mylittlechickcoop 500x316 Cute Deviled Egg Chicks for an Easter Spring Table   and Bunny Butt Cupcakes and Bunny Rabbit Cake for a Sweet Ending

eggowls 500x335 Cute Deviled Egg Chicks for an Easter Spring Table   and Bunny Butt Cupcakes and Bunny Rabbit Cake for a Sweet Ending

eggchicks nolid 500x375 Cute Deviled Egg Chicks for an Easter Spring Table   and Bunny Butt Cupcakes and Bunny Rabbit Cake for a Sweet Ending

eggchicks11 500x375 Cute Deviled Egg Chicks for an Easter Spring Table   and Bunny Butt Cupcakes and Bunny Rabbit Cake for a Sweet Ending

Cadbury Cream Egg Milk Chocolate BrowniesCream Egg Brownies

YIELD: 16 brownies
TOTAL TIME: 3 hours

ingredients:

For Brownies: 2/3 cup flour 2 tablespoons dark or dutch processed cocoa powder 1/2 teaspoon salt 6 ounces milk chocolate, chopped 1/2 cup (1 stick) unsalted butter, cut into cubes 1/4 cup granulated sugar 1/2 cup light brown sugar, packed 2 large eggs, at room temperature, lightly beaten 1 teaspoon vanilla extract
For Cream Filling: 1/4 cup light corn syrup 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 cups powdered sugar
For Glaze: 3 ounces milk chocolate, chopped 2 tablespoons unsalted butter, cut into cubes

directions:

Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
Sift together flour, cocoa, and salt in a small bowl and set aside.
Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.
Whisk in eggs and vanilla extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan.
Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
For cream filling, beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy. Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).
Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
-Denea Duran
Content Credit: Project is courtsey of visiblymoved.blogspot.com
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s