Red Velvet Cheesecake Brownies

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Cute as a Button!

If you've been on pinterest you've probably seen theses little treats. I've made them for Valentine's Day and baby showers. I'm not sure who the original source is but I have seen them on many websites. They are cute and quick! I stock up on theses M&M's at Valentine's day, but now you can get the individual colored M&M's at most party stores.

Pretzel Buttons 

Ingredients: 
Square pretzels
Hershey's Hugs
Pink,white & red plain M&M's

Directions:

Preheat oven to 200°. 

Line a cookie sheet with parchment paper. 

Place the pretzels on and top them with the hugs.  

Bake for 4 minutes or until the chocolate is shiny and soft. You do not want the chocolate to melt. b They should still hold their shape.

Place an M&M in the center of each hug and press it down to spread the chocolate.  

Allow to cool completely and enjoy!

 Everyone loves these little beauties and can't believe how easy they are!

If you've been on pinterest you've probably seen theses little treats. I've made them for Valentine's Day and baby showers. I'm not sure who the original source is but I have seen them on many websites. They are cute and quick! I stock up on theses M&M's at Valentine's day, but now you can get the individual colored M&M's at most party stores.

Pretzel Buttons 

Ingredients: 
Square pretzels
Hershey's Hugs
Pink,white & red plain M&M's

Directions:

Preheat oven to 200°. 

Line a cookie sheet with parchment paper. 

Place the pretzels on and top them with the hugs.  

Bake for 4 minutes or until the chocolate is shiny and soft. You do not want the chocolate to melt. b They should still hold their shape.

Place an M&M in the center of each hug and press it down to spread the chocolate.  

Allow to cool completely and enjoy!

 Everyone loves these little beauties and can't believe how easy they are!

Salty Turtle Brownies

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!

I am an avid food blog follower. I love to get new ideas and recipes. As I was sitting here tonight waiting on the snow to arrive and browsing some lovely blogs I found a recipe for Salty Turtle Brownies. Salted caramel is one of my favorite things. Throw some chocolate in and you can't go wrong. I didn't have all of the ingredients, but I'm a big believer in working with what you've got. The original recipe can be found at www.unegaminedanslacuisine.com/2012/03/salty-turtle-brownies.html Below is my version.

Salty Turtle Brownies 

Brownies:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1- 1/2 sticks salted butter, cut into 1/2-inch cubes
4 oz. unsweetened chocolate, chopped ( I used semi-sweet chips)
4 room temperature eggs
3/4 cup tightly packed, brown sugar (light or dark) (I used dark)
1 cup granulated sugar
1 tsp vanilla

Caramel
1 cup granulated sugar
1/4 teaspoon lemon juice
1/4 cup water
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into about 6 pieces
1/2 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Coarse sea salt ( I used regular table salt because it's what I had on hand)
Chocolate drizzle
2 oz. chopped dark or bittersweet chocolate- I used semi-sweet
1 Tablespoon heavy cream

Prepare the brownies: Preheat the oven to 350 degrees. Spray or butter a foil-lined 9x13-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and salt; Set aside.
In a double boiler, place the butter cubes, and chopped chocolate into the heat-proof bowl and place the bowl over the simmering water. Over low heat, while stirring occasionally, melt the butter and chocolate together until smooth. Remove the bowl from the heat and set aside.
In a separate, large mixing bowl, whisk all 4 eggs together until well blended. Gradually add both sugars to the egg mixture and beat vigorously until combined. Slowly whisk in the melted chocolate/butter mixture and vanilla extract. I added this in small amounts so the eggs won't scramble. It's called tempering. Switch over to a large rubber spatula or wooden spoon and fold/stir in the flour and cocoa powder. Mix until just combined and all the flour has disappeared. Scrape the brownie batter into prepared pan.
*Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and onto a cooling rack.

*While the brownies are baking, prepare the caramel.

Caramel: Before you start to cook the caramel, have the cream, butter, and vanilla measured out and ready to use. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Pat the sugar into the water as much as possible, and try not to splatter the edges with too much sugar. I just poured mine low so it wouldn't splatter. Without stirring, bring the sugar, lemon juice, and water mixture to a boil over medium-high heat. Occasionally, use the handle of the pan to gently swirl everything together and prevent the caramel from cooking too fast in one spot. Cook until the caramel turns medium amber (about 8-10 minutes, depending on how high the heat is set). Keep a close watch on the caramel as soon as the bubbles begin to change color. When it turns medium amber, remove the pan from the heat and slowly, and Carefully add the heavy cream (it will sputter and hiss, so don't stand directly over the pan). Keep stirring until the caramel smooths out. Add the pieces of butter, about 2 bits at a time. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
Immediately pour the caramel sauce over the warm brownies.Jiggle the pan so the caramel will spread into a nice even layer. Sprinkle the caramel sauce with the chopped pecans and salt . Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
Use the foil overhang to remove the brownies from the pan. [You may need to run a thin knife along the edges to release the caramel.] For clean(er) brownie slices, dip a knife in hot water before slicing.

Makes about 30-35 brownies

These brownies are amazingly rich and delicious. The caramel seeps into the brownies a bit and really helps them stay moist. Enjoy!

Cold Oven Pound Cake

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

My husband LOVES pound cake and I have tried several pound cake recipes, all of which were very unsuccessful. They were either dry or fell to pieces. When all hope was lost, my mother in-law came to the rescue with the recipe below. It's the best pound cake I have ever had!

Cold Oven Pound Cake

1 cup butter
1/2 cup shortening
3 cups sugar
1 Tbs vanilla flavoring
1 Tbs almond flavoring
5 eggs
3 1/4 cups all purpose flour ( cake flour can be used too)
1/2 tsp baking powder
1 1/4 cups milk ( can substitute half and half)

Cream sugar, butter, shortening and flavors (I also always add a splash more of the flavorings. I like my pound cake to have a richer taste) very well. About 4 minutes on high should do it. Reduce speed and add eggs one at a time. Sift flour and baking powder together 3 times and then add alternately with milk. Pour into a well greased 10-inch bundt or tube pan. For this recipe I use Pillsbury's baking spray with flour. I am here to tell you that it makes all the difference! My cakes come out so pretty!
Bake in a COLD oven at 350 for one hour. Do not preheat! Do not over bake this cake or it will be dry. Allow cake to cool completely before turning out onto plate.

This pound cake is moist and delicious! It comes out perfect every time. I really don't know if there are many things better than pound cake warm out of the oven with a tall glass of milk. Enjoy!

No Bake Chocolate Pie

I found this delicious recipe at http://www.tasteofhome.com/Recipes/No-Bake-Chocolate-Pie . This pie is so smooth and has a rich, chocolate taste. This pie is seriously the best chocolate pie I have ever tasted, not to mention it is is quick and easy!

 No Bake Chocolate Pie

7 milk chocolate candy bars (1.55 ounces each), chopped

20 large marshmallows

 ½ cup milk

 2 cups whipped topping

1 graham cracker crust (9 inches)

Additional whipped topping, optional

In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over
low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust.
Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if
desired.

I found this delicious recipe at http://www.tasteofhome.com/Recipes/No-Bake-Chocolate-Pie . This pie is so smooth and has a rich, chocolate taste. This pie is seriously the best chocolate pie I have ever tasted, not to mention it is is quick and easy!

 No Bake Chocolate Pie

7 milk chocolate candy bars (1.55 ounces each), chopped

20 large marshmallows

 ½ cup milk

 2 cups whipped topping

1 graham cracker crust (9 inches)

Additional whipped topping, optional

In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over
low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust.
Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if
desired.

White Chocolate Chip Cranberry Cookies

So I guess I'm on a bit of a cranberry kick since I've recently found out that I like them. The original recipe can be found at http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/ . Theses cookies are sweet and tart, soft and chewy, and delicious! If you're a fan of cranberries you've got to try them. If you're not a fan, you've still got to try them! Below is my slightly adapted version. I added more cranberries and white chips. I just like my cookies to have more in them when you bite into them.

White Chocolate Chip Cranberry Cookies 

makes approximately 2.5 dozen
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar- use the dark brown, don't substitute light brown!
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Line an ungreased cookie sheet with parchment paper or silpat. I love the silpats. Clean up is a breeze!
In a large bowl, with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides of the bowl as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Cover the dough and chill dough for 30 minutes or up to 3 days. I chilled mine for an hour.
Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes. They will be very soft, almost underdone looking. These cookies will harden up as the cool.  Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack
Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

These cookies are chock full of cranberries and chocolate chips! Give them a try!

So I guess I'm on a bit of a cranberry kick since I've recently found out that I like them. The original recipe can be found at http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/ . Theses cookies are sweet and tart, soft and chewy, and delicious! If you're a fan of cranberries you've got to try them. If you're not a fan, you've still got to try them! Below is my slightly adapted version. I added more cranberries and white chips. I just like my cookies to have more in them when you bite into them.

White Chocolate Chip Cranberry Cookies 

makes approximately 2.5 dozen
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar- use the dark brown, don't substitute light brown!
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

Line an ungreased cookie sheet with parchment paper or silpat. I love the silpats. Clean up is a breeze!
In a large bowl, with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides of the bowl as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Cover the dough and chill dough for 30 minutes or up to 3 days. I chilled mine for an hour.
Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes. They will be very soft, almost underdone looking. These cookies will harden up as the cool.  Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack
Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

These cookies are chock full of cranberries and chocolate chips! Give them a try!