Monday, January 25, 2016

Time to Celebrate

Looking ahead to January 27th MCCBD day to shine. The MCCBD team’s mission is to spread the word and raise awareness about the importance of diversity in children’s literature. A link will be available on that day on this post to access multicultural book reviews. Look for the book review I posted recently.

Share the post book review "Don't Judge a Bird by it's Feathers" 
for Multicultural Children’s Book Day and related activities with #ReadYourWorld”
The Classroom Reading Challenge has begun! Teachers can earn a free diversity book! #teachers, #books

A big thanks to MCCBD Sponsors
Platinum – Wisdom Tales Press, StoryQuest Books, Lil Libros
Gold – Author Tori Nighthawk, Candlewick Press Bharat Babies
Silver – Lee and Low Books, Chronicle Books , Capstone Young Readers
Turtle Publishing, NY Media Works
Bronze – Pomelo Books, Author Jacqueline Woodson, Papa Lemon Books,Goosebottom Books,Author Gleeson Rebello, ShoutMouse Press, Author Mahvash Shahegh, China liveoakmedia and MCCBD Co-Hosts you can view them here.

In honor of this special day I made an original dessert for the upcoming celebration

Butterscotch Brownie Trifle 
Cook's notes: I needed a fancy dessert to serve, had limited supplies and did not want to make another grocery store run. A recipe I found online was the inspiration for this creation. It was the perfect celebrating type of dessert.  
The basic butterscotch brownie recipe below comes from the back wrapper of Nestles Toll House Butterscotch Morsels.  Toffee bits were added to the batter.
  • 1-11 oz. package of Nestles Butterscotch Morsels (you will need 1 cup) 
  • 1 cup toffee bits
  • 2-1/2 cups flour
  • 1 tsp.baking powder
  • 1/2 tsp.salt
  • 1 stick butter and 1 stick margarine, room temperature
  • 1-3/4 cup brown sugar 
  • 1 TB. vanilla extract
  • 2 large eggs, room temperature
  • 1 cup butterscotch chips
  • 1 cup toffee bits
  • 1/4 cup each toasted coconut and toasted chopped pecans
  • 1/2 pint whipping cream 
  • 2 TB Kahlua or Baileys Irish Cream 
  • Preheat oven to 350 degrees. Use a ungreased 9 x 9 baking pan.
  • Combine flour, salt and baking powder. Set aside.
  • Beat sugar, butter and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Mix well. 
  • Stir  in 1 cup butterscotch chips and 1 cup toffee bits.
  • Bake brownies 20 minutes or until toothpick comes out clean from the center. 
  • Cool pan on a wire rack. 
  • Beat whipping cream and add in Kahlua or Baileys
To assemble trifle
  • In the bottom of a sherbet or margarita glass add large crumbled pieces of cooked brownies. 
  • Spread whipped cream mixture on brownies and add another layer of crumbled brownies, topped with whipped cream mixture. Sprinkle each serving with toasted pecans/coconut mixture. 

Check out Bella's latest posting Things Are Looking Up

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