Cream Cheese Brownies

If you're looking for something healthy and low calorie to make... go find someone else's blog! If you're looking for something that's decadent and rich and full of calories, you've come to the right place. ;-)

I modified this recipe slightly from that which I found in a book, so I'll give it to you as I made it.


Cream Cheese Brownies

2 packages (8 oz. each) cream cheese, softened
2 cups sugar, divided
3 Tbsp milk
1 cup butter, softened
2/3 cup instant hot cocoa mix (I used Nestle)
4 Tbsp unsweetened cocoa (or to taste, use your judgement on this one)
4 eggs
2 tsp vanilla extract
1-1/2 cups flour
1 cup chopped nuts (optional, I did not include this, you could also use chocolate chips)

1. In a small mixing bowl, beat the cream cheese, 1/2 cup sugar, and milk until fluffy; set aside. In a large mixing bowl, cream the butter, hot cocoa mix, cocoa, and remaining 1-1/2 cup sugar. Beat in the eggs and vanilla. Stir in flour and nuts.

2. Pour half the batter into a greased 13x9x2 baking pan. Spread with cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese.

3. Bake at 350° for 48-52 minutes (times may vary! The recipe called for 35-40 but that nowhere near enough) until a toothpick inserted near the center comes out clean, and the edges are starting to pull away from the pan. Cool and cut. In my opinion, these are best when COLD so I keep them in the fridge!

4. Enjoy!

Coconut Divinity

Lacking much else to discuss, I will post a recipe. I made these a week or so ago. Ever since Bree made macaroons on Desperate Housewives I've had quite the hankering for macaroons. So I found a recipe in one of the books here. Well, they aren't macaroons by my definition, but if you like coconut they are little dreamy bites of bliss. They are divine, and as far as cookie/candy textures go, they are divinity. You'll need a mixer for this, don't try it by hand.

Coconut Divinity

1/2 cup egg whites (about 4 eggs)
1/4 teaspoon salt
1-1/4 cups sugar
1/2 teaspoon vanilla extract
3 cups flaked coconut

In a mixing bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 6 minutes (took me longer). Beat in vanilla. Fold in coconut. Drop by rounded spoonfuls onto lightly greased cookie sheets, 2 inches apart. Bake at 325° for 20 minutes or until firm to the tough. Remove to wire racks to cool. (fyi: You can freeze extras but they will lose their crunch if they are frozen for more than a few days).

I am still determined to make perfect macaroons though, as fantastic as these are.

In other news, I delivered "Thankful" to the Horse Expo art show today. It was predictably chaotic. I hope my art does well there. And then I picked up all my work from the 50-50 show. Yes, ALL my work. *sigh* That sucks.

Waiting to hear from State Fair and Draft Horse Classic... fingers crossed.

Brownie Fudge Dessert

I made this yesterday. It's REALLY good. Hard to explain the texture. It's brownie-like, sorta, but not quite. I had no idea what to expect of it. Try it, you'll like it. :-) This is from the Hershey's cookbook, which I bought when I was 10 years old, and it's probably the cookbook I use the most!

Brownie Fudge Dessert

1/2 cup cocoa
1 cup butter or margarine
3 Tbs vegetable oil
1 cup sugar
4 eggs, slightly beaten
2 tsp vanilla
1/2 cup flour
ice cream or whipped cream (optional)

Combine cocoa, oil, and butter in a double boiler over hot (not boiling) water. (I'll bet you could do this in the microwave too). Stir over low heat til butter is melted. Remove from heat, stir in sugar. Add eggs and vanilla just until well combined. Stir flour into mixture until just blended.

Pour batter into ungreased 9x9 pan. Place pan with batter in a 9x13 pan, place hot water to the depth of 1 inch in the 9x13 pan (in other words, bake it in a water bath). Bake at 350 for 40-45 minutes until a brownie-like crust forms and a toothpick (or knife) inserted a half inch from the edge comes out clean. Do not overbake. Remove from water bath, let cool til warm (also very good cold!). Serve with ice cream or whipped cream.

pudding cake

I was bitten by the baking bug last night (a fairly regular occurrence) and decided I'd try a new recipe of chocolate pudding cake. Not that there's anything wrong with the other one, I just felt like something new. The recipe was for mocha fudge pudding cake but I don't like coffee (unfortunately, as I'm *really* not perky in the mornings). So made some changes. It's not very sweet when it's warm, but I like it a lot cold. If you like dark chocolate you might like this warm. If you're like me and like sweeter chocolate, considering adding more sugar, or eat it cold.

Fudge Pudding Cake

3/4 cup sugar
1 cup unsifted all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter or margarine
1 block (1 oz) unsweetened baking chocolate
1/4 cup ground sweet chocolate (NOT cocoa!!!! Omit this for a less rich flavor. In a pinch I'll bet you could use powdered hot chocolate mix, worth a try anyway!)
1/2 cup milk
1 tsp vanilla
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup cocoa
1 cup hot water (use coffee if you like)
top with ice cream or whipped cream

Combine 3/4 cup sugar, flour, baking powder, ground chocolate, and salt in a medium bowl. Melt butter with baking chocolate in a small saucepan (or microwave); add to dry ingredients with milk and vanilla. Beat until smooth. Pour into 8 or 9 inch square pan.

Combine 1/2 cup sugar, brown sugar, and cocoa in a small bowl. Sprinkle evenly over batter. Pour hot water (or coffee) over top; DO NOT STIR. Bake at 350 degrees approximately 45 minutes or until center is almost set. Serve warm or cold (colder is sweeter).