2014-01-09 / Local & State

Upside Down Brownie Takes Top Prize At Farm Show

Jenny Huffman of Malvern, Chester County, snagged first place with her chocolate raspberry upside down brownies, winning $250, in the PA Preferred™ Chocolate Cookie Brownie Bar Contest at the 98th Pennsylvania Farm Show in Harrisburg.

Christy Frackman, Quarryville, Lancaster County, was runner- up with her white chocolate lemon streusel bars and won $100.

Third place and $ 50 went to Olivia Knab, Hollidaysburg, Blair County, with her chocolate mice topped brownies.

Ben Shughart from Shippensburg, Cumberland County, came in fourth with his cookies and cream bars. Hannah Toomuy of White Hall, Lehigh County, placed fifth with her passion fruit brownies.

Entries were judged on appearance, creativity, texture and flavor, and entrants were required to include at least two PA Preferred ingredients.

The judges were Chris Fickes of Tennessee, Romano Zenoble of Fulton County, Judy Kmetz from Luzerne County, Charles “Chachi” Angelo, Z-Country 106.7FM radio personality, and Chef Charlie Gipe, executive chef for Hershey Entertainment at the Giant Center.

PA Preferred is the official brand of agriculture products grown or made in Pennsylvania.

Visit www.papreferred.com for details.

Chocolate Raspberry

Upside Downs

Batter:

¾ cup PA Preferred butter
– Redner’s Warehouse Markets ¾ cup powdered cocoa
1¼ cup sugar
2 teaspoons vanilla extract 2 PA Preferred eggs –
Kreider Farms
½ cup Daisy White Pastry
Flour
½ cup dark raspberry
chocolate chips

Cream Cheese Filling:

8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
1 PA Preferred™ eggs –
Kreider Farms

2 teaspoons seedless raspberry jam

Glaze Topping:

3 tablespoons raspberry
jam
1 cup powdered sugar
Preheat oven to 325 degrees. Spray muffin tin with
nonstick spray. Mix batter in
ingredients with electric mixer. In a separate bowl, mix
cream cheese filling ingredients. Spoon 1 teaspoon batter into the bottom of the
muffin pan and spread
around. Next add in a layer of
cream cheese filling and
spread with spoon. Top with
1 teaspoon of batter and
spread. Bake 15 to 20 minutes. Cool in pan and remove. Place cupcakes upside
down on serving platter.
Make glaze: Warm jam
over heat and stir in powdered sugar until smooth.
Top with glaze, and garnish with desired fresh raspberries.

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