Chocolate Cheesecake Cookie Bites | Baby Gizmo Blogs. We all know I have a sweet tooth. The endless dessert recipes that I post doesn’t hide that for one second. I pretty much don’t discriminate in the dessert world. I love ‘em all. Loving the sweets like I do isn’t all the great on the waistline if I indulge too much.
I’m pretty good about keeping it all in moderation because I know the alternative is me at 300 lbs. Not only do I like to eat sweets but I LOVE to bake as well. Very bad news. Take the fork and eat straight out of the pan type of bad news. The other problem is with many bar, cake and pie desserts is that the size of the piece you grab can vary greatly. So, what do I do to allow myself to bake, eat and still keep some kind of moderation? The greatest thing about the “cut and freeze” method is that the dessert lasts longer.
Today I wanted to share one of my favorite recipes that is perfect for the “cut and freeze” method. These cheesecake bites are even great to take to a summer party so people can just grab a few. Ingredients. Triple-Decker Chocolate Peanut Butter Fudge. Fudgy Black Bean Brownies. I had tried other black bean brownie recipes before, but they had more of a cake-like consistency and just tasted "off. " I admit I was skeptical when I saw the title of "fudgy", but these were fantastic. Mine needed only 35 minutes in the oven, and they were very moist and fudgy. I used honey instead of sugar and just eyeballed the amount. I was worried at first when the batter seemed very runny, but I couldn't have asked for a better end product. These are going on my recipe short-list for sure!
I also appreciate the tip about cooking beans in a slow cooker. I try to avoid buying items in cans since I don't trust can linings, so I bought a bunch of dry beans. Raspberry Cheesecake Brownies. Cheesecake brownies are such a great treat. They have a wonderful combination of flavors and textures, and even though they’re usually quite rich, the balance between the tangy cheesecake and chocolaty brownie makes them seem light. Classic vanilla cheesecake is the default topping for these, but there is no reason that you can’t branch out and try other flavor combinations here, just as you can with regular cheesecakes. For this batch, I added in a swirl of raspberry preserves to the cheesecake topping, creating raspberry cheesecake brownies. Raspberries go very well with both chocolate and cheesecake. I picked raspberry preserves that had seeds, but no big chunks of fruit. The raspberries added some juiciness and extra sweetness to the dessert, as well as a lovely swirl of color to break up the black-and-white of the plain cheesecake brownie.
Resist the urge to swirl the raspberries into the brownies and keep most of it in the topping. Preheat oven to 350F. Peanut Butter Chocolate Cheesecake Brownies. Does this sound delicious to you? It is. Trust me. Mr. Nutmeg Nanny ate the majority of the pan by himself That is saying a lot. He loves sweets but rarely finishes the whole pan of anything unless it’s peanut butter or chocolate chip cookies. The brownie layer was good but very rich. Enjoy!!! Also the fine people at CSN Stores have given me an awesome opportunity that I wanted to share with you. Peanut Butter Chocolate Cheesecake Brownies:Brownie layer: Nonstick vegetable oil spray 8 oz. bittersweet chocolate – finely chopped 1/2 C. (1 stick) unsalted butter – diced 1/2 C. sugar 2 large eggs 1 t. vanilla extract 1/2 C. all purpose flour 1/4 t. salt Cheesecake layer: 1 8-oz. package cream cheese – room temperature 1/3 C. creamy peanut butter 1 t. vanilla extract 1/2 C. sugar 2 large eggs 2 T. heavy whipping cream 2 T. all purpose flour 2 oz. bittersweet chocolate – chopped For brownie layer: Position rack in center of oven and preheat to 325°F.
Cut brownies into 25 squares. Raspberry Cream Cheese Brownies. I’m convinced that there are two types of people in the world – those that love the combination of chocolate and fruit flavors, and those who absolutely despise it. I fall somewhere in the middle. (Does that make me half a person? Hmmm.) I adore chocolate-covered strawberries, as well as chocolate paired with banana anything, but that’s usually where my chocolate/fruit fascination ends. I’ve never been over the moon about chocolate with berries or orange or anything like that. The raspberry flavor is derived by using raspberry jam – a little of which is mixed right into the brownie batter, and a little more is swirled on top of the cream cheese layer in the middle of the brownies. I think the best part of this recipe is its ability to be completely adaptable to your preferred tastes. How do you feel about chocolate and fruit flavors together? One year ago: Best Buttermilk PancakesTwo years ago: Creme BruleeFour years ago: Brown Sugar-Apple Cheesecake.
Www.pipandebby.com/storage/recipes/ChocolateCaramelBrowniesRecipe.pdf.