Cheesecake Cream Cheese Brownies

These cheesecake swirled brownies barely lasted 5 min after they were cooled -- everyone enjoyed them thoroughly.

Here is the recipe:

Ingredients
Cheesecake batter:
* 1 (8-ounce) block fat cream cheese
* 1/3 cup granulated sugar
* 1/4 teaspoon peppermint extract (* i nearly tripled this, so it would be a stronger/better taste*)
* 1 large egg
* 1 large egg white
* 1 tablespoon all-purpose flour

Brownie batter:
* 4.5 ounces all-purpose flour (about 1 cup)
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon salt
* 1 1/2 cups packed brown sugar
* 1/4 cup canola oil
* 1/4 cup buttermilk (Or milk)
* 2 teaspoons vanilla extract
* 2 large egg whites
* 1 large egg

Preparation
1. Preheat oven to 350°.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Mint Cream Oreo Cookies

Homemade Oreos

Ingredients:

1 Devil's food cake mix (or chocolate cake, see recipe below)
3 egg whites, plus 2 tbsp. water
2 tbsp. oil -- or vanilla yogurt
1/2 c. cocoa powder

Chocolate cake from scratch:
1¼ cup flour
2 tablespoons cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
1 tablespoon vanilla extract
(I did not add the wet ingredients, follow the instructions from above for that)

Directions:

1. Blend well until you can shape dough into ball. Let stand for 20 minutes. Spray hands with Pam spray (or use oil) so it is easier for you to roll balls. Form dough into half inch balls and place 2 inches apart on greased cookie sheet.

2. Flatten each ball with the smooth bottom of a drinking glass.

3. Bake at 350 degrees for 8 minutes. (keep a watchful eye, you do not want them to burn!!) Remove cookies at once and immediately flatten with the back of a spatula. Let cool for 20 minutes on cooling rack.

Filling:

1 envelope of unflavored gelatin
1/4 c. cold water
1 c. butter
1 lb. plus 1 c. powdered sugar
1 tsp. vanilla

**Note: If you want to make just a regular buttercream frosting it works as well. (see bottom of post for good alternative filling recipe)**

Directions:

1. Soften gelatin in 1/4 cup cold water. Place gelatin in a heat proof cup. Then place the heat proof cup in a pan of hot water until the gelatin becomes clear.

2. Beat butter and sugar until light and add vanilla. Let the gelatin cool and then add to the frosting and mix well.

3. Frost one side of the cookies and then place a new cookie on top of that one, press down to create your homemade oreo!

The second recipe I use is a bit harder, but worth the effort. I hope you enjoy!!

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 c. sugar (use less for 'real' oreo taste)
1/2 c. plus 2 tbsp (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Cream filling:
1/2 c. room-temperature, unsalted butter (1 stick)
2 c. sifted confectioners’ sugar
2 tsp vanilla extract

1. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, and then the egg, while beating. Mix dough completely.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Spray bottom of a cup with PAM (or any non-stick spray, or real oil) and flatten each cookie. Bake for 9 minutes.
3. Cream Centers: At low speed mix butter till smooth, then gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. Use a pastry bag (or a ziplock with the tip cut off) to put small tsp amount of cream in the center of one of the cookies. Place and press another like-sized cookie on top.



Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.