Cream Cheese Brownies (and a winner!)

Thank you all who entered the Tate's Bake Shop giveaway. You all had some great tips. I'm excited to implement them into my cookie baking.

The winner (random drawing by my three year old...and yes, your name was in there twice if you followed on facebook) is.....Mandy (the second) with a cookie making tip: "My best tip is to follow your recipes exactly". (Ah Shucks. I'm blushing). So Mandy, please email me (bradleykitchen@comcast.net) with your address and I will forward it on to Tate's who will get your cookies and cookbook right to you!

We made these Cream Cheese Brownies from the Tate's Bake Shop Cookbook. They were delicious, yet quite simple to make. I would imagine you would find most (if not all) of the ingredients in your kitchen right now. The brownie is rich and fudgy, and the cheesecake swirl adds just the perfect amount of tang. Definitely a recipe to bookmark.

Cream Cheese Brownies
(makes 16 brownies)
1 1/2 cups semi-sweet chocolate chips
1 pound cream cheese, room temperature
1 3/4 cups sugar
4 large eggs at room temperature
3 teaspoons vanilla
1 cup (salted) butter, softened to room temperature (I only had unsalted, so I added an extra pinch of salt)
1 cup all-purpose flour
1/4 tsp salt

Preheat oven to 350 degrees.
Line a 9-inch-square baking pan with aluminum foil so that the foil extends two inches beyond the sides of the pan. (This creates handles you can use to remove the brownies later.) Spray it with nonstick cooking spray.
Melt the chocolate chips in a small saucepan over low heat. Set it aside to cool.
In a large bowl, using an electric mixer, beat the cream cheese and 1/4 cup of the sugar until they are smooth. Beat in one egg and 1 teaspoon of the vanilla until they are combined. Set it aside.
In a large bowl, using an electric mixer, beat the butter and remaining 1 1/2 cups of sugar until they are combined. Beat in the remaining 3 eggs, one at a time. Beat in the remaining 2 teaspoons of vanilla. Mix in the melted chocolate. On low speed, beat in the flour and salt until the are just combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth it out evenly. Spread the cream cheese mixture evenly over the chocolate mixture. Spoon the remaining chocolate mixture over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motion in a zigzag pattern to create a marbleized look.
Bake it for 50 minutes.
Set the pan on a wire rack and cool the brownies in the pan. When the brownies are completely cool, remove them using the aluminum foil handles.
Cut them into squares. (You can refrigerate them first for ease of cutting. Wetting your knife also helps give you a clean cut.)

For all of you that didn't win, stay tuned for another fun giveaway later this month. And don't forget to use to the promo code "COOKIE" on the Tate's website for your discount!

Cheesecake

This is the cheesecake my Mother-in-law is known for. It is simple to make, and I don't worry about it drying out or cracking. It turns out perfectly every time.

Kathy's Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup melted butter

Filling:
16 oz cream cheese, softened (I generally use 8 oz cream cheese, 8 oz neufchatel)
2 eggs
2/3 cup sugar
1 tsp vanilla

Topping:
1 cup sour cream (I use reduced fat)
2 T sugar
1 tsp vanilla

Preheat oven to 375 degrees.
Make crust: combine crumbs, 1/2 cup sugar and butter and press into a pie plate or a spring-form pan (either will work fine, just use what you have).
Make filling: Beat together cream cheese, eggs, 2/3 cup sugar and 1 tsp. vanilla until smooth. Pour into crust and bake for 20 minutes. Let cool to room temperature.
Increase oven heat to 425 degrees. Make topping by blending sour cream, 2 T sugar and remaining 1 tsp vanilla. Carefully spread on top of cooled cheesecake. Bake again for 10 minutes. Let cool to room temperature, then cover (careful not to let wrap touch topping) and refrigerate.
Delicious served with fresh berries, frozen berries, cherry pie filling...

Creamy Lemon Squares

These treats reminded me of a tangy lemon cheesecake. You could certainly use full fat cookies and cream cheese, but believe me, they are satisfyingly decadent as is.

adapted from Kraft Food and Family

20 reduced fat vanilla wafer cookies

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold butte, cut into half-inch cubes

8 oz. Neufchatel cheese, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. lemon zest, divided (you should get enough juice and zest from 2 large lemons)

1/4 cup fresh lemon juice

1/4 tsp. baking powder

2 tsp. powdered sugar

Heat oven to 350ºF.

Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.

Beat Neufchatel cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.

Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.

We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!

Pesto Cheesecake Appetizer

This is a delicious and impressive appetizer.

It needs to be made several hours before you want to eat it (I always make it the night before), but the preparation is really quite simple.

Pesto Cheesecake Appetizer
from Peacocks on My Porch
1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Serve as a spread with crackers.

You can serve this right out of the refrigerator. I prefer to let it warm up to near room temperature.

Eggnog Cheesecake with Candied Kumquats

Every December, we have a progressive dinner with my family. We always start at my sister's house. She makes delicious appetizers. We make our way over the river to my sister-in-law's next. She is the expert salad maker. Then it's through the woods to my mom's for delicious lasagne and garlic bread. And we always end up at my place for dessert.

Here is one of our offerings for this year's festivities.


Egg Nog Cheesecake with Candied Kumquats
adapted from Better Homes & Gardens

Crust
5 T melted butter, divided
1 1/4 cups Grape Nuts cereal
1/3 cup sugar
1/4 t cinnamon
Dash of kosher salt

Filling
24 oz cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
1 cup eggnog
1 T vanilla extract
1 T (scant) rum extract

Candied Kumquats
12 oz fresh kumquats (about 45), stems removed
2 1/2 cups sugar
3/4 cup water

Heat oven to 375. Butter a 9 or 10 inch spring-form pan with 1 T of the melted butter; set aside.

In bowl of food processor, process cereal for about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt. Process to combine. With processor running, add remaining butter through feed tube and process until just combined. Press crumb mixure on bottom and 1 inch up sides of prepared pan. Bake 10-12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350.

In clean food processor bowl, process cream cheese until smooth (you can do this in a mixer as well). Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla and rum extract; process until combined.

Gently pour filling into baked crust. Bake 45 minutes to one hour, or until sides are slightly puffed and starting to brown. Turn off oven and leave the door ajar. Let cheesecake stand in oven 1 hour.

Transfer to wire rack; cool 15 minutes. Using a small, thin knife, loosen crust from sides of pan. Cool another 30 minutes. Remove sides from pan. Cool one hour. Cover and refrigerate 6 hours to overnight. To serve, top with candied kumquats. Makes 12 servings.

Candied Kumquats
With a paring knife, piercing only the skin, cut four evenly spaced slits around each kumquat. Place in medium saucepan; add cold water to cover. Bring to a simmer over medium heat. Cook five minutes. Drain in colander.

In a medium saucepan, dissolve 1 1/2 cups sugar in 3/4 cup water. Add kumquats. Bring t a simmer over medium heat. Reduce to low to barely simmer. Cook, uncovered, 30 minutes, until glazed. Remove fruit from syrup wit a slotted spoon. Place on wire rack over tin foil. Cool 10 minutes.

Place the remaining 1 cup sugar in a small bowl. Roll whole kumquats in sugar. Space on rack and let stand overnight. Store in airtight container in a cool, dry place up to 3 months. Slice before topping cheesecake.

Mini Cheesecakes for The Cyclist

I bought the new Martha Stewart Cupcake cookbook. So many cupcakes, so little time! That's where the cyclist found his birthday treats this year.

These little cheesecakes are so good. They are baked in a water bath (simple, don't worry) which makes them wonderfully creamy. They have a homemade graham cracker crust (again, simple, don't worry). Maybe you're thinking that the Nilla Wafer in the bottom is so easy, why make the graham cracker crust? Let me tell you--the homemade crust whips up in minutes. And the results? A rich, buttery, crunch. You'll be converted after one bite.

Marble Cheesecakes

adapted from Martha Stewart's Cupcakes

1 1/2 cups finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)

3 T unsalted butter, melted

1 1/2 cups plus 5 T sugar

1 container (6 ounces) fresh raspberries (I made half with raspberry, half blueberry)

2 pounds cream cheese, room temperature

pinch of salt

1 t pure vanilla extract

4 large eggs, room temperature

Preheat oven to 325 degrees. Line standard muffin tins (makes 24) with paper liners. Stir together ground graham crackers, butter, and 3 T sugar. Measure 1 tablespoon of crust mixture into each lined cup. Flatten with the back of a plain (not measuring) spoon. Bake until set, about 5-7 minutes. Transfer tins to a wire rack to cool.

Process raspberries (or blueberries) in a food processor until smooth. Pass through a fine sieve or mesh strainer into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 T sugar.

With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.

Spoon filling mixture evenly (about 4 tablespoons each) over crust in each cup. Dollop 1/2 teaspoon of berry puree in a few spots over each. With a toothpick, swirl sauce into filling.

Prepare your water bath. (I made them twice and this way was the easiest). Put large rimmed cookie sheets (half sheet pans) in oven. (I put them on two different racks). With pitcher or teapot, fill each about half way with hot tap water. Place each tin in a cookie sheet.

Bake, rotating pans halfway through (carefully...try not to slosh the water), until filling is set, about 30 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to five days in airtight containers). Remove from tins just before serving.

Lemon Cheesecake Squares with Sugared Berries

The latest issue of Bon Appetit came in the mail last week. I love this magazine. So far I've made two delicious desserts and I have many more recipes bookmarked.
I loved these little cheesecake bars so much, I have made them twice. I altered the recipe a bit the second time. The first batch, the bars just weren't as thick as I wanted, so the second time, I tripled the recipe, but split it into two pans. (I would have just "one and a halved" the recipe and made one pan worth, but I actually needed a lot and I didn't want to mess with "halving" an egg.)
If you want a thicker bar, experiment with the ratios. I think you could even double it and make it in a nine by nine pan.

Also, you'll notice the graham cracker crust doesn't call for any additional sugar, so it's not especially sweet. That's why I amped up the berries a bit with a shimmery sugar coat. (As Nigel Tufnel would say, "These go to eleven.")

This is the original "singled" recipe..adjust the ratios if you want thicker bars.
CRUST
9 whole graham crackers
5 tablespoons butter
FILLING
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel (I was able to get all of the juice and zest for a single recipe from 2 large lemons)
1 teaspoon vanilla extract
Fresh berries (the sugared berries* are SO good, but if you don't have the time, any fresh berries will do)

FOR CRUST
Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with cooking spray.
Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. (I used my food processor). Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
FOR FILLING
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. (For the one and a half recipe, I started checking them every five minutes after 3o minutes. I just jiggled the pan until the middle was set. It took about 45-50 minutes total.) Chill cheesecake until cold, at least 2 hours.
Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
Can be made 1 day ahead. Cover; keep chilled.

*You must try these berries. They are simple to make, they look beautiful, and the crisp sugar crust makes them even juicier. They really burst in your mouth. I sugared strawberries, raspberries, blackberries and blueberries. The raspberries didn't work as well as the others. Make sure you keep the berries whole, don't even stem the strawberries, or their juices will dissolve the sugar crust.

Fresh berries, washed and air dried
2 egg whites
1 T water
sugar

Whisk together egg whites and water. With a fine basting brush, paint a thin coat of egg white on berry. Sprinkle with sugar. Set on a cooling rack to dry (about 2 hours).

If you are concerned about using raw egg whites, you can buy pasteurized egg whites, or use powdered egg whites or meringue powder.

Banana Cheesecake Bars

We travel to Southern California about every other year. Each time, we stop for the night in Las Vegas. We make it a point (an extremely important point) to stop at a certain cheesecake restaurant while we are there because it is (was) the closest one to us. One of my favorite things to eat there: banana cream cheesecake.

Supply and demand is a funny little thing. When it took 6 hours to get to said restaurant, we made a ceremonial trip. Well, one opened 15 minutes from my house a little over a year ago. Do you think we've stopped in yet? Now that I found this recipe, we may not need to!


Banana Cheesecake Bars

adapted from Food and Family (I prefer whipped cream to cool whip and mine took a little longer to bake)

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
whipped cream
Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.
Beat cream cheese and remaining brown sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be VERY thin.) Pour into crust.
Bake 45 to 60 min. or until center is almost set. Start checking at 45 minutes. Just open the oven door and jostle the pan a little.
Cool. Refrigerate 4 hours or overnight. Top with whipped cream and a sliced banana. Store leftovers in refrigerator.