Strawberry Brownie Kabobs Recipe 435

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

STRAWBERRY BROWNIE KABOBS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees and spray mini muffin tins with non-stick spray. Prepare the brownie batter according to the package's instructions and divide batter among muffin tins. Bake for 15-20 minutes, or until cake tester comes out clean. Allow brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Clean, dry, and cut the strawberries so both ends are flat (I just liked the look of them this way). Layer the strawberries, brownies, and marshmallows on the skewers and lay them out on a wax paper-lined cookie sheet. Melt the chocolate in a microwave-safe bowl in 30 second intervals until completely melted. Transfer to a piping bag or ziploc bag with the corner snipped off and drizzle each kabob. Transfer to the fridge to allow the chocolate to set and until ready to serve.

STRAWBERRY BROWNIE SHORTCAKE

Steps:

• Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
• Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

STRAWBERRY SHORTCAKE SHISH KABOBS RECIPE

Steps:

• Cut the strawberries in half and the pound cake loaf into 1 inch by 1 inch squares.
• Slide on the strawberries and cake pieces onto the skewer or popsicle stick.
• Set on a pan or waxed paper.
• Melt the white chocolate according to package directions and drizzle over the shish kabobs.
• Let the white chocolate set and refrigerate until ready to serve.

STRAWBERRY CREAM PUFF KABOBS

Steps:

• Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
• In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips.
• Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
• Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
• Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
• Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
• Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.

BROWNIE AND FRUIT KABOBS

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Line pan with foil, letting foil hang 2 inches over side of pan. Spray or grease bottom only of foil. Make brownies as directed on package. Spread in pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1 1/4-inch squares.
• Line cookie sheets with waxed paper. Alternately, thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
• In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs.

STRAWBERRY-CREAM PUFF KABOBS

Steps:

• Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
• In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on High about 30 seconds or until melted. Squeeze bag to mix melted chips and butter.
• Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

STRAWBERRY SHORTCAKE KABOBS

Steps:

• Line cookie sheet with waxed paper. Alternately thread 2 strawberries and 2 doughnut holes on each skewer.
• Note: You can also use the microwave for the following steps to melt the chocolate/margarine, but use lower heat and watch carefully to avoid burning. Probably only need to microwave about 1 minute or less and check throughout, stopping when just melted.
• In small saucepan, combine semi-sweet chocolate chips and 2 teaspoons margarine; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs.
• In another small saucepan, combine vanilla chips and remaining 2 teaspons margarine; melt over low heat, stirring until smooth and well blended. Drizzle over kabobs and semi-sweet chocolate.
• Refrigerate 10 minutes or until set.