Peanut Butter-Brownie Cheesecake

Since we had the no-bake cheesecake, my family wanted me to make another one right away.  When it's that good, there's no stopping the craving!

This one is obviously a baked cheesecake, which I haven't made for a long time I didn't think I would be successful.  I managed to bake it just right with only a sliver of crack.  That 2 minutes extra time I added at the end was unnecessary obviously.

The combo flavor is the one that everyone loves.  But don't be alarmed that I used up a small jar of peanut butter to make the filling!  I'm sure my PCP won't be too happy with the cholesterol-laden food I'm eating at home.

The brownie bottom has bits of bittersweet chocolate which I thought was nice.  The recipe calls for finely chopped, but I went with perhaps bigger pieces.  Brownie was chewy and chocolaty, a perfect vessel for the creamy and smooth peanut butter filling.

We didn't polish this off in one day, we couldn't anyway.  We ate sliver by sliver until it's no more.  I found out that I like eating cheesecake when it's really cold while my son likes it at room temperature.

Well, here is the recipe; give it a try!

Peanut-Butter Brownie Cheesecake

Serves 12 servings


Crust:
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, diced
1/2 cup sifted unbleached all-purpose flour (sifted, then measured)
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet chocolate, finely chopped

Filling:
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter

Topping:
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust:  Position rack in center of oven and preheat to 350F.  Butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Dust pan lightly with flour; tap out excess.

Stir unsweetened chocolate and butter in heavy small saucepan over low heat until melted and smooth.  Cool.  Whisk flour, salt, and baking powder in small bowl to blend.  Using electric mixer, beat eggs and brown sugar in medium bowl until very thick, abut 4 minutes.  Scrape down sides of bowl.  Beat in melted chocolate mixture, vanilla, and chopped bittersweet chocolate.  Add flour mixture and beat until just blended.

Spread 1 cup brownie batter over bottom of prepared pan.  Bake until firm, about 17 minutes.  Cool bottom crust in pan in freezer 15 minutes.  Maintain oven temperature.

To make the filling:  Blend cream cheese and brown sugar in processor until smooth.  Add eggs and sour cream; using on/off turns, process until mixture is smooth, occasionally scraping down sides of bowl.  Using on/off turns, blend in peanut butter.  Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust.  Pour in filling (filling will not be as high as brownie batter).

Bake until center of cheesecake is gently set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes.

To make the topping:  Whisk sour cream and sugar in small bowl to blend.  Spread evenly atop hot cheesecake to within 3/4 inch of edge.  Bake cheesecake 1 minute longer.

Set cake on rack.  Cut around top edge of pan sides to loosen cake.  Cool cake completely.  Place peanut butter in pastry bag fitted with small (No.1) star tip.  Pipe tiny rosettes of peanut butter around edge of sour cream.  Chill cake until rosettes are firm, about 30 minutes.  Cover pan tightly with foil and chill cake overnight.

Cut around pan sides to loosen cake.  Remove pan sides.  Transfer cheesecake to platter.  Cut into wedges and serve.


Source:  adapted from Bon Appetit Desserts

Cream Cheese Marbled Pecan Brownies

I have not done anything with chocolate lately because I was obsessed with fruits of the season.  So when I mentioned to my family that I was going to bake brownies, the resounding yes was heard :D

Yes, cream cheese brownies have been done all over the place and may not gone out of trend but since I have not made it for ages, I think it is safe to say that it is time to test a new recipe.  Besides, who doesn't want to eat brownies anyway?  The recipe looks promising in the beginning and it didn't disappoint at the end.  When my son asked what kind of chocolate I used, it made me think that, as the saying goes, the better the chocolate the better the end result is.  I answered him, yes, I used the good kind because I believe that if my family were to eat high-calorie food, might as well made it with good quality ingredients :)

The brownie part came out moist, fudgy, and has a deep chocolate flavor, the cream cheese has a custardy texture which is soft and creamy, and the pecans add crunchiness to each bit.  It was so good sinking my teeth into it, especially around the edges where there's crispy bits of brownies can be found.

I have a feeling that I will be making this again soon...

Cream Cheese Marbled Pecan Brownies

Makes 40 brownies (small cut) or 24 ( big cut)

1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 tablespoon all-purpose flour
6 ounces unsweetened chocolate, coarsely chopped
3/4 cu unsalted butter
2 1/4 cups sugar
4 eggs
1/2 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans

Preheat oven to 325 degreeF.  Line a 13x9x2-inch baking pan with foil, extending foil about 1 inch over edges of pan.  Grease foil; set pan aside.

In a small mixing bowl beat cream cheese and the 2 tablespoons butter with an electric mixer on medium to high speed until creamy.  Gradually add 1/4 cup sugar, beating until light and fluffy.  Beat in 1 egg and 1 tablespoon flour until combined.  Set aside.

In a medium saucepan heat and stir chocolate and the 3/4 cup butter over low heat until melted and smooth.  Transfer to a large mixing bowl.  Gradually add the 2 1/4 cups sugar, beating on low sped until combined.  Add 4 eggs, one at a time, beating on low speed after each addition just until combined.  Beat in milk, vanilla, and almond extract.  In a small bowl stir together the 1 1/4 cups flour, baking powder, and salt.  Gradually beat in flour mixture just until combined.

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

Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs attached.  Cool in pan on a wire rack.  Using the edges of the foil, lift uncut brownies out of pan.  Cut into bars.

To store:  Place brownies in a single layer in an airtight container; cover.  Store in the refrigerator for up to 3 days.


Source:  adapted from Better Homes and Gardens: Baking

Mint Brownie Wedges

I love mint, in ice cream, in cakes, in brownies.  Place a wedge of this brownie alongside a glass of milk, a dollop of whipped cream (or vanilla ice cream); dessert is served.  The idea of making this last night came because I found out I still had a couple of bags of dark and chocolate mint morsels.  Those particular flavor usually comes out during winter holidays, especially at Christmastime.  Well, I thought to myself, why not making it; it's like having Christmas in July, isn't it?

Except why would I do with this particular flavor?  Upon looking at the back of the bag, I discovered a recipe that's pretty interesting and seemed quite tasty.  It was also quite easy with ingredients that I've already had on hand.  Never mind that I was in the middle of baking my daily bread and quite late--I think I like baking late at night--but, hey, the oven was ready anyway :)

I finally had a taste today after I whipped some fresh cream with a bit of sugar.  The wedges reveal dark, fudgy middle, with crackly top.  Hint of mint permeates the brownie balanced by the dark chocolaty undertone.  Since the morsels were incorporated in three different steps, I could taste them all the way till the last bite.  I must say that whipped cream slightly underperformed this time, vanilla ice cream is a much better choice.

Mint Brownie Wedges

Makes 12 servings

1 1/3 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter, cut into pieces

2 tablespoons water

1 2/3 cups dark chocolate & mint morsels, divided

1/2 teaspoon vanilla extract

2 large eggs

Sweetened whipped cream or vanilla ice cream



Preheat oven to 325 degree F.  Grease 9-inch springform pan.

Combine flour, cocoa, baking soda and salt in a small bowl.  Combine sugar, butter and water in medium saucepan.  Warm over medium heat, stirring constantly, just until butter is melted, do not boil.  Remove from heat.  Add 3/4 cup morsels and vanilla extract.  Stir until morsels are nearly melted.  Add eggs, one at a time, stirring until smooth.  Stir in flour mixture.  Stir in 1/2 cup morsels.  Spread into prepared pan.  Sprinkle with remaining morsels.

Bake for 25 to 28 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool in pan on wire rack.  Remove side of pan.  Cut into wedges.  Serve with whipped cream or ice cream.

Nutella Brownies--Bake sale #2

Who doesn't like brownies?  There are people who like them fudgy, then there are who like them cakey.  I like my brownies kind of in between, because when it gets too fudgy it has become a fudge instead of a brownie :)

Who doesn't like Nutella?  Though it's not the healthiest food on earth, it has become a favorite in the US recently.  I've eaten Nutella since I was young so nothing could take away my habit of eating it.  Slather it on toasted bread or bagel, it's a perfect after work snack for me.

This brownies recipe combine the best of the two flavors together.  Add chopped hazelnuts in it, you may find it more irresistible to eat just one bar.  Good luck keeping it intact in whole!

Nutella Brownies

Makes 16 brownies



3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cups hazelnuts

1/2 cup unsalted butter

2 ounces unsweetened chocolate, finely chopped

1/4 cup Nutella

2/3 cup sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 tablespoon hazelnut liqueur (Frangelico), optional



Preheat oven to 350 degree F.  Line an 8-inch square pan with foil, leave extra foil overhanging on two sides of pan, grease the foil and set aside.  Combine the flour, baking powder, and salt in a small bowl.

Toast hazelnuts in the oven until fragrant, about 10 minutes.  Immediately dump them in a clean kitchen, let cool for 10 to 15 minutes.  Rub hazelnuts vigorously with towels to remove skins.  Some skins will still stick to the nuts, which is fine.  Roughly chop, and set aside.

Fill the bottom of a double boiler with 1 inch of water and bring to a simmer over medium heat.  Combine the butter, chocolate, and Nutella in the top double boiler.  Whisk the mixture occasionally until it's completely melted.  Set aside to cool slightly.

Whisk together the sugar and egg in a large bowl.  Using a wooden spoon, stir in the chocolate mixture and the vanilla, then stir in the flour mixture until just incorporated.  Stir in the chopped hazelnuts.

Pour the batter into the prepared pan.  Bake for 30 to 35 minutes, or until just set.  Cool completely in the pan on  a wire rack.  Lift brownies out by the foil and cut into 16 squares.



Source:  adapted from The Only Bake Sale Cookbook You'll Ever Need by Laurie Goldrich Wolf and Pam Abrams

Chocolate Macadamia Coconut Cookies

I guess I got distracted yesterday since I haven't had a chance to post the recipe for the cookie I promised from my last post.  This recipe was chosen just because I had the urge to make cookies right away, and chocolate is always an easy pick.

Chocolate Macadamia Coconut Cookies

Makes about 5 dozen



1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups macadamia nuts, coarsely chopped

1 3/4 cups sweetened flaked coconut

3/4 cups bittersweet or dark chocolate chips



Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in macadamia, coconut, and chocolate chips.

Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.



Source:  adapted from Martha Stewart.com