Raspberry Brownies

For the Brownies

Make a double batch of your own favorite brownie recipe in a 9-inch by 13-inch cake pan OR use the shortcut below:

1 family size box of brownie mix (enough to make a 9-inch by 13-inch pan of brownies) and the rest of the ingredients listed on the box of brownie mix you bought

For the Glaze

1/2 cup seedless raspberry jam

For the Frosting

1/2 cup (1 stick) butter
1cup granulated sugar
1/3 cup cream (evaporated milk works)
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

Preheat oven to whatever it says on the box of brownie mix you bought.

Spray the bottom of a 9-inch by 13-inch cake pan with PAM or another non-stick cooking spray.  Alternatively, you can line the pan with aluminum foil and spray that.

Mix the brownies according to the package directions.

Bake the brownies 2 minutes longer than it says on the package directions.

After the brownies have baked, let them cool on a cold stovetop burner or on a wire rack for 10 minutes.

After the brownies have cooled for 10 minutes, put the jam in a microwave-safe bowl and heat it on HIGH for 30 to 45 seconds or until it liquifies.

Pour the jam over the top of the brownies and quickly spread it out with a rubber spatula.

Refrigerate the brownies and jam glaze for at least 30 minutes. An hour is even better.  Overnight is fine, too.

Take the pan out of the refrigerator and place it on the counter close to the stovetop.

Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan.  Bring the mixture to a boil at MEDIUM HIGH heat, stirring constantly.  Then lower the heat to MEDIUM and cook for 2 minutes.

Add the half-cup chocolate chips, stir them in until melted, and then remove the saucepan from the heat and slide it onto a cold burner.

Stir in the vanilla extract.  (Be careful--it may sputter.)

Pour the frosting over the glaze, grab the cake pan, and tip it so that the frosting covers the whole top.

Stick the pan back into the refrigerator for at least 30 minutes before you attempt to cut and serve them.

Frosting for Pink Lemonade Cookies

2 Tablespoons butter, softened
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink  or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring

Beat the butter and powdered sugar together.

Mix in the lemonade concentrate.

Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.

Mix in the 2 drops of red food coloring.  Stir until the color is uniform.

If your frosting is too thin, add a bit more powdered sugar.  If your frosting is too thick, add a bit more milk or water.

Frost the completely cooled cookies.  When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.

Yield:  Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.

FUDGY FROSTING

2 cups semi-sweet chocolate chips (a 12-ounce package)

1/4 teaspoon salt
14-ounce can of sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract

Fill the bottom part of a double boiler with water.  Make sure the water doesn't touch the under side of the top.

Put the chocolate chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stove top at medium heat. Stir occasionally until the chocolate chips are melted.

Stir in the can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.

Shut off the heat, remove the top of the double boiler to a cold burner, and quickly stir in the vanilla.  (It may sputter a bit, so be careful.)  Then add the butter and stir it in until it melts.

Your frosting is ready to use.  Once it cools, it's just like fudge.

Cream Cheese Frosting

1 8 oz. pkg. of cream cheese
1 cube butter or margarine
4 c. powdered sugar 1 tsp. vanilla
few drops food coloring (optional)

Cream together cream cheese and butter. Add powdered sugar and vanilla and food coloring, if desired.