Monday, May 11, 2015

Cheesecake Brownies


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee powder
  • 2 tablespoons real vanilla extract
  • 2 cups sugar
  • 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 8-ounce package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 c. chopped pecans (optional) 




Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the 1 lb butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the 6 eggs, instant coffee, vanilla and 2 c. sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/2 cup sugar, beating until light. Beat in the 2 egg and the 1 tablespoon flour just until combined.

Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with the chopped pecans.

Bake for about 30 minutes, or until tester just comes out clean. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares


Melon Mango Smoothie



On Sunday morning I did a 7.5 mile run. Since I am just getting back into longer runs, I was pooped afterwards. But man did I feel good. the endorphins running through your body make me feel like I Can conquer the world. And i always like to have a smaller meal immediately after to refuel my body. Smoothies are usually my drink of choice. I saw this smoothie recipe in this month's Runner's World. It didn't sound THAT good (melon in a smoothie, is not my style). But it tasted incredible. I was shocked.

1 c. frozen diced mango
1/2 banana
1 c. canteloupe, diced
1/3 c. non fat milk
1 3/ c. non fat plain yogurt

Throw it all in a blender, and blend on high for just a minute or 2. And that is it. It is light, refreshing, nutritious! It held over my hunger for a couple of hours too. And then I satisfied myself with a huge taco salad from our local mexican restaurant (El Matador)

Peanut Butter Swirl Brownies



I made these last night to bring into work today. It is a girl's birthday, and she loves homemade brownies, and peanut butter. So, put them together and you get a little miracle. Jon had one last night and said it was the best brownie he has ever had. I brought 2 brownies up to the girls who live upstairs, and she texted immediately and said it is the best brownie she had ever had. They could be blowing smoke up my butt, but you know, the brownies are moist to the touch, smell amazing and look amazing. So I am going to accept their compliments as truth. I got this recipe from Ina Garten. Just added a little more peanut butter, and a tad less sugar then her recipe called for. So here is what I used:


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 cups sugar
  • 1 1/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup smooth peanut butter

Directions
Preheat the oven to 375 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.  Pic


Bake for 30 minutes or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly (about 1 1/2 hours), refrigerate for about an hour, then cut into 20 large squares or 40 medium squares (I even cut them into 60 little squares). Leave them in the pan after they are cut, plastic wrap, and refrigerate overnight.

*I cut the brownies before they have refrigerated overnight because they are very hard to cut once they have been chilled for that long. The long chilling allows them to become extremely dense and rich. Almost like fudge. Truly an incredible recipe.



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