Ice Skate Brownies Recipes

ICED BROWNIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in the nuts. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool slightly. , Meanwhile, for icing, combine the sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted. (Mixture will be thin.) Immediately pour over brownies. Cool completely before cutting.

ICE SKATE BROWNIES

Steps:

• In a small saucepan, combine the butter and half of the white chocolate. Cook and stir over low heat until melted and smooth., In a large bowl, beat sugar and eggs until light and lemon-colored. Beat in the melted white chocolate, vanilla and salt. Stir in flour. Fold in 1-1/2 cups of chocolate chips and reserved chopped white chocolate., Spoon batter into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Trace an ice skate pattern onto tracing paper with pencil and cut out. Trace around pattern onto cardboard and cut out for template., Using the template and a sharp knife, cut out 34 skates from brownies, flipping the template over as desired to cut some skates in reverse. Place on a waxed paper-lined baking sheet and freeze for 15-20 minutes or until set., Meanwhile, in a microwave-safe bowl, combine vanilla chips and 1/4 cup of shortening. Microwave at 70% power for 1 minute. Microwave in 10-to-20 second intervals until chips are melted; stir until smooth., Dip each brownie into melted vanilla chip mixture. Place on a waxed paper-lined baking sheet. Let stand until set., In a microwave-safe bowl, combine remaining chocolate chips and shortening. Microwave, uncovered, on high for 1-2 minutes or until melted; stir until smooth. Spread melted chocolate over the heel of each skate., For skate blades, use knife to trim the curved end of each candy cane. Referring to photo above for position, use remaining white chip mixture to attach a candy cane to bottom of each skate., Referring to the photo for position, use red gel to pipe laces on skates. Use blue gel to pipe a snowflake on each.

ICE-SKATE COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Dust a work surface with a light coating of flour and roll out the dough to a thickness of about 1/4 inch. Use an ice-skate cookie cutter to cut out cookies. Use an offset spatula to carefully transfer cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
• Bake until the cookies are golden brown round the edges, about 10 minutes. Let cool for a few minutes on the cookie sheet to firm up, then transfer to a cooling rack to cool completely.
• Meanwhile, fill a piping bag with a #4 tip with the white icing, a piping bag with a #2 tip with the black icing, a piping bag with a #2 with the gray icing, and a piping bag with a #1 tip with the blue icing.
• Start with the white royal icing bag; this icing will double as your outline and flooding icing. On a cooled cookie, outline where the tongue of the ice skate will be, bringing the line down to the top of the tip of the shoe. Fill it in and even out the shape using a toothpick. Repeat with the remaining cookies.
• Next use the black royal icing bag; this will also double as your outline and flooding icing. Pipe a thin sole on a skate and then pipe a heel; flood and use a toothpick to make everything even. Repeat with the remaining cookies.
• Use the gray icing to outline the blade of a skate. Use a toothpick to get the sharper points and straight lines. Repeat with the remaining cookies.
• Outline the rest of the skate boot with the white royal icing and flood the outline. Use your toothpick to smooth out the icing and eliminate any air bubbles. Repeat with the remaining cookies.
• Immediately use your gray icing to pipe 6 evenly spaced lace holes on a cookie. Starting at the cookie edge, use the blue icing to make lace strands: Above the 6 lace holes, make two sets of two laces that connect evenly with the previous lace holes. (They will make a > sign). Repeat with the remaining cookies. Let cookies dry for about 15 minutes.
• Mix the pearl dust with enough grain alcohol to make a thin paste. Use a paintbrush to paint the paste onto the blade of a skate. Use the same pearl dust on a dry paintbrush to highlight the boot of the cookie by lightly brushing it with pearl dust. Repeat on the remaining cookies. Allow cookies to dry for about an hour before serving.

HOLSTEIN BROWNIES

Steps:

• In a bowl, cream butter and sugar. Add water, eggs and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in chocolate chips and pecans. Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5-10 minutes. Place marshmallow creme in a microwave-safe bowl. Microwave on high for 15-20 seconds or until warm; spread over warm brownies. Cool completely on a wire rack. For glaze, combine confectioners' sugar, cocoa and butter in a small bowl; stir in enough milk to achieve drizzling consistency. With the tip of a spoon, use glaze to form irregular shapes resembling Holstein spots. Cut into bars.