Dayton's Fox 45 Morning Show Cooking Segments
February 14, 2011 - Bee Mine Bumble Bee Corn Dogs
December 23, 2010 - Starlight Brownie Bumps
1 baked and cooled 8”x8” square brownie (from a mix or your favorite recipe)
12 ounces white chocolate chips or confectionery coating wafers
1 teaspoon vegetable oil, optional
Place starlight mints into the bowl of a food processor and pulse to fine crumbs. Trim 1/2” wide strip from each of the four edges of the brownie. Break the strips into chunks and add to the food processor. Pulse until the brownie chunks are small crumbs. Pour minty crumbs into a shallow bowl.*
Roll remaining brownie into a large ball. Pinch off ½ tablespoon size pieces of brownie and roll into 36 balls.
Melt white chips or confectionery coating wafers using one of these methods.
1. Heat in microwave on high for 30 seconds then stir, 25 seconds and stir, 15 seconds and stir. Continue to heat at 10 second intervals until melted.
2. Fill a small saucepan with 1” of water. Set saucepan over low heat on stove. Set a bowl, that fits inside the top edge of the saucepan but doesn't touch the water, over the saucepan. Pour white chocolate chips into top bowl. Stir occasionally until chips are melted.
Optional: if the melted white chocolate is thick, thin out by stirring in 1 teaspoon vegetable oil.
Place a brownie ball on a fork. Drop brownie into the melted white chocolate. Scoop up the brownie ball with the fork. Tap the fork several times, touching the melted white chocolate, allowing the excess white chocolate to drip off the brownie ball. Drop the dipped brownie ball into the bowl of minty crumbs. Cover the chocolate coated brownie ball in the minty crumbs. Set on a parchment paper lined baking sheet. Repeat until all 36 brownie balls are coated in white chocolate and minty crumbs.
Use the remaining melted white chocolate to drizzle over the brownie bumps. You can simply dip the fork into the white chocolate and wave the fork over the brownie bumps allowing the white chocolate to drizzle over the tops, or you can pour the remaining melted chocolate into a zip top bag, snip off one end, and pipe the chocolate over the brownie bumps. Freeze the brownie bumps for 10 minutes. Allow them to come to room temperature before serving. Store in an airtight container for up to a week. Of course, they wont last that long!
*If you don't have a food processor, place the mints in a heavy duty zip top bag and use a rolling pin to crush the mints into fine crumbs. Chop the brownie chunks using a knife. Combine in a shallow bowl.
Note: You will have a few ounces of melted white chips remaining. Pour out onto a parchment lined pan and sprinkle with any remaining crumb mixture. Freeze for 10 minutes. Break into small pieces and enjoy.
October 28, 2010 - Vampire Tortilla Chips (Recipe from my cookbook, Hungry Halloween featuring Movie Monster Munchies, Bewitched Buffet, and Dead Man's Diner
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