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Cheesecake-marbled brownies

Cheesecake-marbled brownies
Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007 Related:  chocolateTested & Loved

my favorite brownies I understand that when a website but 5 11/12 years old boasts not one or two but eleven brownie recipes that it’s possible, perhaps, or at least worth considering that the brownie category: it’s been exhausted. The brownie beat reporter can retire. The archives are full. I get it, I do. Shouldn’t we be discussing blueberry pie, summer harvest tians or backyard grillery? But the thing is, I really wanted a brownie. I don’t mean to shock you, but my son, the light of our lives, and don’t even get me started on how I plan to gaze adoringly at the photos from shirtless “pig-sketti” night last week long into my rocking chair days — were he to have a singular flaw, it would be that he’s just never been that into sleep. My favorite brownies take 10 minutes to put together and embody everything I love in a brownie; they’re bittersweet and chewy, where so many brownies excessively sweet and fudgy (or worse, the dreaded cakey and chocolaty in color only). My Favorite Brownies Heat oven to 350°F.

roast chicken with dijon sauce This is a story about closets, and how messy they can get when you spend a year caring for a baby and put things away so haphazardly that one day, they won’t close at all and you beg your in-laws to watch the baby for a few hours so you can go to a barget some sleepclean out your closets. Yep, things can get that bad. But if I hadn’t cleaned out this closet, I wouldn’t have snuck off to the bedroom for a while with an old issue of Gourmet I discovered in a totebag, the French Bistro one, and found a chicken recipe I couldn’t believe I hadn’t made yet. So it’s not just a story about closets, phew. Mostly, though, this is a story about our new favorite chicken dish. One year ago: Mixed Citrus Salad with Feta and Mint and Edna Mae’s Sour Cream PancakesTwo years ago: Bittersweet Chocolate and Pear Cake and Chicken Milanese with an Escarole SaladThree years ago: Leek and Swiss Chard TartFour years ago: Paula Wolfert’s Hummus Roasted Chicken with Dijon Sauce Adapted from Gourmet, March 2008

Carrot Cake Recipe Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients Cake: Frosting: 8 oz cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups of confectioners' sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350°F. 2 Sift dry ingredients into a bowl. 3 Pour batter into pans. 5 Once cakes have cooled, frost.

everyday chocolate cake Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Everyday Chocolate Cake Adapted from Magnolia Bakery At Home

blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from Recipes like this make me wonder why I don’t use more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4.

Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2 I am a girl and I love pink. Well, maybe a woman now, hehe. Well, girls seem to be born with this liking for pink. My girls love pink. I am not pink crazy that I love my car or room to be pink, dressed in pink from top to toe, pink lipstick and eyeshadow, but when cakes or desserts come in pink, I am totally swooned. Not that I don’t love plums that I don’t want to use them like Patricia did. At first I wanted to use some blueberries too, but then I don’t want to spoil the “pinkness” in this cake. Red Berries Tray Bake with Cheesecake RippleSources: Cream cheese mixture 125gm cream cheese 2 Tbsp sugar 1 tsp vanilla extract Cake batter 120gm butter 120gm soft brown sugar 2 eggs ½ tsp vanilla extract 140gm all purpose flour 1/ 2 tsp baking powder 200gm raspberries and strawberries 1. 2. 3. 4. 5. 6. Verdict: Very soft and moist!!! Do not keep it at room temperature for more than 24 hours.

Rocky Road Brownies So… you know that part in Scent of a Woman… yes, hello, 1992…. when blind Al Pacino sniffs out pretty ladies… literally… and somehow worms his way into their good graces? Have you seen Scent of a Woman staring Al Pacino and Chris O’Donnell? Of course you have. If blind Al Pacino were to sniff me out, I’m pretty sure I’d smell like these brownies. This fact is both troubling and awesome. Now I kinda want to reinact the tango scene. To quell your puzzled looks, let me answer a few questions. I’m going to keep this short. These brownies seem like the exact right thing to be doing this time of year. Super fudgy chocolate with nuts and campfire style toasted marshmallows. I do have a few pro-tips when it comes to this recipe. - So you’ve baked the brownies, loaded the warm brownies up with marshmallows, turned on your broiler and you’re ready to toast your marshmallows? - You’re going to need a sharp knife and hot running water to cut through these brownies. Pro-tips. These be them: aaaand. Now…

Healing foods reference database Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: 1 lb cream cheese, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature½ cup sour cream, cold, right from the fridge2 cups icing sugar, sifted Zest of 1 large lemon 1 tsp pure vanilla extract1 tsp pure lemon extract Make the cupcakes: Fit parchment mini-cupcake liners into 48 mini-cupcake molds. Make the frosting: