Tag: eggs

THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.



Cheesecake Swirl Brownies


Yield: 2 dozen brownies


Prep Time: 25 min


Cook Time: 40min


Best cheesecake brownies ever!!!

Ingredients:


FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips

CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs


Directions:


1. Preheat the oven to 325 degrees F. Lightly grease a 9×13-inch pan.
2. Prepare the brownie batter: In a medium sized
microwave-safe bowl melt the
butter, then add the sugar and stir to combine. Return the mixture to
the microwave briefly, just until it’s hot but not bubbling.
Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs,
stirring until smooth, then add the flour and chips, and stir again
until smooth.

3. Prepare the cheesecake batter: In a medium
bowl, beat the cream cheese until smooth. Add the sugar and vanilla,
blending until smooth. Mix in the sour cream and eggs.

4. Spread three-quarters of the brownie batter into the prepared
pan. Spoon the cheesecake batter over the brownie batter, smoothing it
out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull
knife through the top third of the two batters, gently swirling it to
make a swirly design.

5. Bake for 40-45 minutes. The top should be set and the edges
should be puffy. Remove from the oven and let them cool on a rack.
Chill until you’re ready to cut and serve them.

Source:  The King Arthur Flour Cookie Companion

Flourless Nutella Cake

If you’re a Nutella fan this is pretty tempting…the flavor is pure Nutella in cake form.  And it’s a 2-ingredient recipe!

The 2 ingredients are Nutella and eggs.  That’s it.  It’s almost like a Nutella souffle.  The process is pretty simple but it does help to have a stand mixer because you’ll be beating the eggs for about 10 minutes until they triple in volume.  Then you fold the egg and nutella together, and bake in a lined springform pan.

You’ll get a nice thin brownie-like crust on the outer edge, and a thick dense Nutella center.  Like most flourless cakes, this one benefits from a little garnish.  You can sprinkle it with cocoa powder or confectioner’s sugar, and then go to town with whatever fruit you like.

Flourless Nutella Cake    ~~~adapted from Kirby’s Cravings via Lesley Stowe

oven to 350F
8 eggs
2 cups Nutella

  • Spray a 9″ cheesecake pan with cooking spray and then line it completely with parchment paper.  The cooking spray will help the paper adhere to the pan.  Cover the bottom and the sides, because the cake it very sticky.
  • Put the eggs in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium for 2 minutes, then turn to high for 8 minutes, until the eggs have tripled in volume.  The bowl of the stand mixer will almost overflow!  (Don’t worry, they will lose much of their volume as they get folded into the Nutella)
  • Meanwhile, microwave the Nutella for just 20-25 seconds so it softens a bit.
  • In your largest mixing bowl, fold 1/3 of the eggs into the Nutella.  Use a rubber spatula and turn the bowl with one hand while you gently fold with the other.  This process will be messy and you will think the whole thing has gone terribly wrong, but keep at it.  When the eggs have been completely incorporated, fold in the next third, and again until all the eggs are mixed in.  Do this gently so you keep as much of the loft of the eggs as possible.
  • Bake for 25-35 minutes, until the center is just set.  Don’t over bake, and watch it carefully towards the end.
  • Cool completely before attempting to open the pan and remove the cake.
  • Sprinkle generously with cocoa powder or confectioner’s sugar, and garnish with whatever you like.

Notes:  You can add some Frangelico or other liqueur, if you like, to the batter.  Fold it in at the end.

I feel like this cake is a little bit too much effort for what you get in the end.  If you’re a Nutella freak, then go for it, but otherwise I would recommend my Belgian Flourless Cake as an easier alternative.  You don’t need to line the pan, so you won’t get the wrinkly edge that you get with this cake, and it’s much easier to put together, even though there are a couple of extra ingredients.




One year ago today—

Chilled Beet Soup

Chickpea Salad: Basic Recipe and 6 Tasty Variations! – Gordon Ramsay’s version

Chickpeas Salad

[ad_1]

Chickpeas Salad

Chickpea Salad is a tasty, cold, protein-rich, vitamin-rich, highly satiating single dish, also ideal as a side dish. The protagonists are boiled chickpeas to which are added vegetables of your choice such as cherry tomatoes, rocket, cucumbers, but also many other ingredients such as tuna, olives, avocado, all seasoned with a dressing of extra virgin olive oil, parsley […]

The article Chickpea Salad: Basic Recipe and 6 Tasty Variations! comes from Tavolartegusto.it.

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/gordix2/public_html/wp-includes/functions.php on line 5427