Seward Detailing

10/17/2024

Everyone please log onto the Baxter Bulletin and vote for Seward Detailing
As best detail shop and car wash.

09/12/2024

Had a special little car in for a detail today. This 1958 Corvette turned out amazing.
Come see us at 3598 Hwy 5N, Mountain Home. Let's us make your vehicle look it's best..

07/01/2024

Come by and get rid of those cloudy headlights. A 100% true polish, not a wipe on wipe off chemical.
Call or message us for your appointment today

06/17/2024

A Day at Momentum Coffee

06/17/2024

06/17/2024

Land rover from Spain

06/07/2024

Stop by Seward Detailing or give me a call.
Get your Father a Gift Certificate for Fathers Day

05/26/2024

With Momentum Coffee – I just got recognized as one of their top fans! 🎉

05/16/2024

Chocolate Chip Cookie Dough Brownie Bombs
Dive into the ultimate sweet indulgence with our Chocolate Chip Cookie Dough Brownie Bombs! Perfect for those moments when you just need a chocolate fix.
Ingredients:
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark
Directions:
Cream together butter and sugars in a stand mixer until smooth. Blend in milk and vanilla.
Gradually mix in flour and salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.
Form scant tablespoon-sized balls of dough on a foil-lined baking sheet; freeze for 1 hour.
Cut brownies into 1" squares. Flatten a square, place a dough ball in the center, and wrap the brownie around it. Repeat with remaining dough and freeze wrapped balls for 30 minutes.
Melt Candiquik or almond bark as directed. Dip each bomb into the chocolate, let excess drip off, and place on foil. Sprinkle with remaining chocolate chips.
Chill until set. Store in an airtight container in the fridge or freezer.
Prep Time: 1 hour 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours
Kcal: 300 kcal | Servings: 15-18