Cameron and the boys went camping this weekend. So Riley, Maren and I had a girls night in. We had a great dinner (Riley's choice, definitely not my first pick), Mac and Cheese. Which was also stirred to perfection by the little chef herself. Then Riley helped me whip up this little number for our block party tomorrow. MMM...can we say yum!!! She started out as a great little apprentice, but took a turn for the worse when half the ingredients ended up on the counter and the floor. And then I knew we really needed to stop when she started to sing the clean up song while she was licking things up. For those of you reading this that live on the street, don't worry, nothing was contaminated. We ended a fun night with Maren and Riley going to bed and I got to watch as much HGTV as I wanted. Cameron wasn't around to switch the channels back and forth to something about guns, planes or people blowing each other up.
If you are in need of a good chocolate fix or you just like chocolatey things, here's the recipe.
CHOCOLATE CHIP BROWNIE TORTE:
1 bag mini semisweet chocolate chips (2 cups)
2/3 cup butter
1 1/2 cups sugar
1 1/2 cups flour
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
2 /3 cup reserved mini choco chips
Preheat oven to 350. line 15x10x1-inch pan with waxed paper or foil; spray with cooking spray. Reserve 1 cup of the chocolate chips for frosting and garnish. Melt butter and remaining 1 cup chocolate chips in saucepan over medium heat, stirring occasionally; remove from heat. Stir in sugar, flour, baking powder, vanilla, salt and eggs. Spread evenly in pan. Bake 18 to 23 min. Cool 10 minutes; turn upside down onto wire rack. Carefully remove waxed paper. Cool cake completely, about 1 hour. Make frosting. cut cake crosswise into 4 10x3 3/4-inch pieces. Trim off stiff edges of cake if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat 2 times. Top with remaining cake piece. Frost sides and top with remaining frosting. garnish with reserved 1/3 cup chocolate chips. Cover and refrigerate at least 2 hours until chilled. Store covered in refrigerator. Frosting directions: Beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Stir in chocolate chips.