Tag: room temperature

RASPBERRY CHEESECAKE BROWNIES

These scrumptious, gooey brownies are the perfect treat. But, be careful, you can’t just stop at one!!

RASBPERRY CHEESECAKE BROWNIES
Recipe adapted from the book Sweet Eats by Rose Dunnington

Ingredients:

1 1/2 sticks (3/4 cup) butter
4 ounces unsweetened baking chocolate
2 1/2 cups sugar, divided
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
8 ounce package cream cheese, softened to room temperature (this is important)
1 teaspoon vanilla
14-ounce can of red raspberries in juice, drained*

*The original recipe says to use tart red cherries, but I don’t like cherries so I chose raspberries. You can use either, or some other berries.

Preheat the oven to 350F. Microwave the butter and chocolate together in a microwave safe bowl for 2 minutes on high. Remove from the microwave and stir until the chocolate is melted and has blended well with the butter.

Add 2 cups of sugar and the eggs to the heated chocolate mixture. Stir until well combined. Then stir in the flour and salt. Set this bowl aside.

In another bowl, combine the cream cheese, 1/2 cup of sugar, and the vanilla extract. This is a little tough to do by hand which is why it needs to be softened to room temperature. If your cheese isn’t softened, you can microwave it for 10 seconds to help. Small cream cheese lumps are no big deal.

Spread the chocolate mixture on the bottom of a 9×13 baking dish. Dollop spoonfuls of the cream cheese mixture on top of the chocolate. You may not end up using all of the cream cheese mixture, and that’s totally fine. Add the drained raspberries right on top. I didn’t use all the raspberries.

It should look something like this:

Then, using the pointy end of a skewer, or something like it, swirl through the three layers to create the marbled look. Something like this:

Bake 35 to 40 minutes if you use cherries, bake for 45 minutes if you use the raspberries. Use oven mitts to remove the baking dish from the oven. Let it cool completely before cutting and serving the brownies.

Makes approximately 15 brownies.

Now, that you’ve read the whole recipe, here’s a little cheat. If you don’t want to make the chocolate brownie portion, just buy a box of your favorite brownie mix and make that. You can use that and put the cheesecake topping and raspberries on top. Bake it for 5-10 minutes more than the box mix directions say.

CARAMEL CRUMB BARS

For the dough:
16 tablespoons unsalted butter, at room temperature, (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour

For the filling:
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk

Directions:
1. Position a rack on the lowest level of the oven; preheat to 350
degrees. Line the bottom and sides of a 9-by-13-inch baking pan with
nonstick foil.

2. For the dough: Combine the 16 tablespoons of butter, the sugar and
salt in the bowl of a stand mixer or hand-held electric mixer. Beat on
medium speed for 2 to 3 minutes, until the mixture is soft and light.
Add the vanilla extract and mix to incorporate.
3. Reduce
the speed to low, then gradually add 2 1/4 cups of the flour and beat
until well incorporated to form a smooth dough. Use a spatula to scrape
down the bowl and paddle.
4. Remove the bowl from the
mixer; transfer three-quarters of the dough into the prepared pan. Use
the palm of your hand to press the dough down lightly and evenly. Chill
the dough-lined pan while you make the topping: Work the remaining 1/4
cup flour into the remaining dough with your fingertips so that it forms
small crumbs. Set aside at room temperature.
5. For the
filling: Combine the butter, corn syrup, brown sugar and condensed milk
in a medium saucepan over medium heat, stirring occasionally. Allow the
mixture to boil gently, stirring often, for about 10 minutes, until the
mixture starts to thicken and darken slightly. Pour into a
stainless-steel bowl to cool for 5 minutes.
6. To assemble:
Pour the cooled filling on top of the chilled dough, then scatter the
crumb mixture evenly over the top. Bake for about 30 minutes, until the
filling bubbles gently and is a deep caramel color and the dough and
crumb topping are baked through.
7. Cool in the pan on a
wire rack for 15 to 20 minutes, until lukewarm. Use the foil
to lift the slab of baked dough out of the pan and onto a cutting board
before it has cooled completely. Cut the slab into roughly 2-inch
squares.

Recipe adapted from Nick Malgieri

Banana Nut Cookies

.
Adapted from a Food.com recipe with only minor changes. This makes a softer, more cake like cookie that truly tastes like banana nut bread. Give it a try.

Rating A nice cookie and a great use of over ripe bananas

Notes: The original recipe had cinnamon, nutmeg and cloves. It was a little heavy in the last two and I suggested a range in the recipe for both. I will stay with the low end of the ranges.

A couple of ripe bananas and things you have. Let the butter and egg rest and come to room temperature before starting. Preheat oven to 350 conventional not convection.

In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip a few for minutes.

Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.

Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp. Mix in 1 cup of chopped nuts or chocolate chips.

Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.

Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes.

Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

The prefect cookie ‘n milk cookie. A mouth-watering combination of banana and crunchy walnuts. It’s banana bread comes to cookies.

Ingredients

1/2 cup unsalted butter
1 cup sugar
2 ripe bananas
1 tsp baking soda
a pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped nuts or chocolate chips

Instructions

Allow 1 stick (1/2 cup) of unsalted butter and 1 egg to rest to room temperature.
In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip a few for minutes.
Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.
Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp.
Add 1 cup chopped nuts or chocolate chips and mix.
Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.
Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

2.2

http://www.101cookingfortwo.com/banana-nut-cookies/

From DrDan at 101 Cooking For Two

Updated

December 13 2013

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