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Craving chocolate? This is the recipe for you. These little brownie cups are decadent, chocolate filled little cups of pleasure!

Tuxedo Brownie Cups – Source: Pampered Chef

Ingredients:


	Nonstick cooking spray with flour
1	pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2	square (1 oz/30 g) white chocolate for baking*
2	tbsp (30 mL) milk
8	oz (250 g) cream cheese, softened
1/4	cup (50 mL) powdered sugar
1	cup (250 mL) thawed, frozen whipped topping
1	pint small strawberries, sliced

*I substituted semi-sweet chocolate instead of the white chocolate – decadent double chocolate!!

Directions:

Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.

Yield: 4 dozen brownie cups

How to create beautiful striped ravioli.

I believe looks matter, at least when creating ravioli. Food is not only about taste, but about appearance – it all works together to create a complete “foodie” experience.

The first step is to make your pasta dough in various colors. I used carrot for the orange, beet for red, turmeric for yellow and spinach for the green dough. The taste of the vegetables does not come through when eating the ravioli – especially noteworthy for those who don’t like beets!

Roll out sheets of all your colored and plain pasta dough. Pass the colored dough through the fettuccine cutter and lay the strips out on the plain dough, arranging by color and pressing to adhere the strips to the sheet. Gently pick up the sheet and run through the pasta press one time to adhere the strips. If using a ravioli form, lay the sheet striped side down, fill the pockets, place a plain sheet of pasta on top, press with a rolling pin … and look at your creation!