Many recipes either had you either make a cake from scratch or box mix or use a storebought pound cake, but we here have a fondness for frozen brownies extra chewy and fudgy! Plus, I learned you can frost it and freeze it hours and more before you need it, meaning that it was easy to get a lead on this. Wait, was this… easy? The cake was melting on the counter. I was trying to figure out how to warm brandy without cooking the flammable alcohol off, and of course putting a lit match to a cup of alcohol is terrifying I rather like my eyebrows and also my home.
We could stop right here! Just stop it. Smitten Kitchen is a decade old. This little website I started in fully planning for it to be over within 6 months because whhhy would anyone want to hear what a total non-expert had to say about cooking, turned 10 this month. I tried so hard to come up with the perfect way to celebrate this and then got flummoxed and picked 4.
You are what makes this site awesome. Will you tell me something about yourself? Who are you? Least favorite? I want to hang out. Stuck at work at ? No worries, the video is available indefinitely for later viewing later right here.
Scoop ice cream into bowl in any pattern or non-pattern you wish. Use the overhang to cover exposed ice cream and press it mostly flat.
Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully firm again. Line a round baking pan slightly larger than the diameter of your ice cream bowl i. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in second bursts, stirring between each.
