Cheesecake Brownie Bites For the brownie batter: 4 large eggs 1¼ cups baking cocoa 1 teaspoon salt 1 teaspoon baking powder 1 Tablespoon instant espresso powder, mixed with 2 teaspoons water 2 teaspoons vanilla extract 2¼ cups sugar 1 cup unsalted butter, melted 1½ cups all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1 large egg yolk Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in the flour. In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Bake for about 12 minutes, or until a toothpick inserted comes out clean. Kelly's Notes:
Phyllo Fail..Baklava Success..and a GIVEAWAY! June 27, 2011 at 1:39 am | Posted in Daring Bakers, Dessert, Giveaway, Pastry | 76 Comments Tags: baking, Baklava, Cashew Nuts, cinnamon, Daring Bakers, Homemade Phyllo, Honey, macadamia nuts, Orange, Phyllo Dough, Pistachios, recipes, vanilla, Walnuts Back in 2009, a friend and I were discussing my 1st Daring Bakers challenge hosting gig, trying to decide what I should challenge everyone with. I was throwing out ideas, and like many first pitches in baseball, they were all over the place. Baklava was one of them and then we both joked how hated I would be if I made it a requirement to make the phyllo dough from scratch. I swear on every pair of jeans with broken zippers, I never thought I’d see the day. Well, that day has come, and Erica, nobody hates you, and in fact, I think they’re loving it. Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Okay, it’s official..I suck. However, I’d never made baklava before, so this was definitely a challenge for me. 2.
nutella lava brownies we needed something sweet. it was imperative that it was chocolatey and well, we kinda needed the nutella, too. brownie mix mixed. topped with a dollop of nutella. topped again with more brownie mix. ready to bake at 350 for 15 minutes. what. ever. pretty. these were super rich and super yummy. would've been even better with ice cream (yeah, I just made it a hot cold treat. my fave) Pistachio Baklava with Cinnamon Honey Syrup I have always wanted to make Baklava. I remember my first taste of Baklava, it was amazing – all of those layers of luscious honey and nuts – I couldn’t believe I had been missing out on this secret treat. That was about 10 years ago – and ever since then I have been thinking about how I was going to make it myself. Fast forward 10 years – here I am, with my blog, always looking for the next challenge to post. I saw a recipe in Bon Appetit that Molly Wizenberg posted and I felt like she was writing about me. The thought of making Baklava just scared me! Then I saw it – another recipe in Bon Appetit – this one with cinnamon honey syrup – that was it – I was going to combine both recipes and come up with a winner. The final result was INCREDIBLE!!!! Ingredients Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Place nuts and 2 tablespoons sugar in processor. Preheat oven to 350°F. DO AHEAD Baklava can be made 2 days ahead.
Chocolate Chip Cookie Dough Brownies Chocolate Chip Cookie Dough Brownies *If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. Okay, Cookie Dough Lovers. I first saw these in a bakery in Maine a few years back. I’d say I had some major success with this recipe. These are easiest to eat when placed in little cupcake wrappers. Print Recipe Save Recipe Chocolate Chip Cookie Dough Brownies Yield: 32 browniesPrep Time: 30 min + cooling timeCook Time: 25 min Ingredients:BROWNIE:4 ounces unsweetened chocolate, finely chopped1 cup salted butter, melted2 cups light brown sugar, packed4 large eggs2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup mini- chocolate chipsCOOKIE DOUGH (EGG FREE!)
Lemon Bars (Gluten Free) | Make it Naked I’m going to go ahead and say that it’s not right to love a virtual space this much. Look around! Make it Naked is all grown up. I’ll be hanging out right here at makeitnaked.com from now on. Click around. Here, let me show you around. I also updated the Links page. Oh, I also made some lemon bars to celebrate. Not only are they pretty but they’re gluten free! So there’s been a lot of dessert lately. Gluten Free Lemon Bars (Recipe adapted from Smitten Kitchen and Serious Eats) Makes 12 bars Ingredients: For the crust: 3/4 cup almond flour/meal 1/4 cup coconut flour 1/4 cup powdered sugar, plus more for dusting 1 stick (8 tablespoons) butter (cold and chopped into smaller pieces) 1/4 teaspoon kosher salt For the lemon layer: 2 eggs 3/4 cup sugar 1 tablespoon lemon zest (3 small lemons) 1/3 cup lemon juice (4 small lemons) 1/3 cup gluten free oat flour Directions: 1. Notes:
The Tale of the Carmelitas My Own Sweet Thyme: The Secret to Soft Snickerdoodles Snickerdoodle Fiends My children have long been Snickerdoodle fiends. My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious. In time my youngest son and I would go to the bookstore on Wednesday afternoons when his elementary school let out early. I would have made those wonderful cookies at home but I had no idea how. Then I saw the recipe for Snickerdoodle Blondies. Do Try This at Home My now teenage son can be very picky about the sweets he will eat these days. Just to be sure I'd have some help eating these I tried this recipe for Snickerdoodle Blondies on an evening when my Bible study group was meeting at my house. In fact, my son liked these so well that he decided to make another batch himself. And guess what? Snickerdoodle Blondies this version of the recipe was found at Dozen Flours 1. 2. 3. 4. 5. 6. 7. ...or cut into shapes using a metal cookie cutter.
Pumpkin Chocolate Chip Bars There is no easier way to get your kids to help in the kitchen than to pull out a bag of chocolate chips. Am I right? The highlights of childhood baking are as follows: eating chocolate chips straight from the bag and licking the beaters. {Your kitty may even try to get in on the action.} These pumpkin chocolate chip bars have been on the blog before, but they are so incredibly good and so incredibly perfect for fall that they needed a repeat. The bars are cake-y, spicy, and studded with chocolate chips. Pumpkin Chocolate Chip Bars {adapted from Everyday Food, Nov. 2004} Preheat oven to 350. Whisk together the flour, spices, salt and baking soda. Cream together the butter and sugar until smooth and fluffy. On low speed, add in the flour mixture in two additions, mixing just until combined. Stir in the chocolate chips. Spread the batter into the prepared pan, an offset spatula is great for this. Cool completely on a wire rack. Yep....they're good.