Cream Cheese Marbled Brownies

Cream Cheese Marbled Brownies
Adapted liberally from Cook’s Illustrated (found on Smitten Kitchen)

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour

For brownies
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°F. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.

3. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

5. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

6. Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes, watching carefully for overcooking. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Peanut Butter Thumbprint Cookies

found on epicurious

Ingredients

Cookies

• 1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)
• 1 teaspoon baking soda (5 grams)
• 1/8 teaspoon salt
• 1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)
• 1/4 cup granulated sugar (1.75 ounces = 50 grams)
• 1/2 cup unsalted butter (4 ounces = 113 grams)
• 1 cup smooth peanut butter (9.25 ounces = 266 grams)
• 1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)
• 1/2 teaspoon pure vanilla extract (2 grams)

Milk Chocolate Topping

• 2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)
• 2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)
• 6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 375°F.

Food Processor Method
Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method
Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.

For Both Methods
Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)

Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.

Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.

Fill the centers with the cherry preserves or milk chocolate toppings.

On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.

Milk Chocolate Topping
Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.

Store:
Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.

Keeps:
1 month if filled, several months unfilled.

Smart Cookie
• For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.

• The dry ingredients are sifted together because baking soda has a tendency to lump.

• Using superfine sugar will result in fewer cracks in the cookie’s surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.

• These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.

• For a more delicate flavor and a finer, less “sandy” texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.

• Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.

• Allow the cookie sheet(s) to cool completely before using for the next batch.

• Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

• For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

Heavenly Chocolate Cake

Ingredients

1 boxed chocolate cake mix (including ingredients called for by mix)
1/2 cup whipping cream
4 (1-ounce) squares semisweet chocolate, coarsely chopped
Fresh berries, mint leaves and confectioners’ sugar for garnish, optional

To make

01. Preheat oven to 350°F.  Grease and flour a 9-inch springform pan; line bottom with waxed paper; grease and flour paper.

02. Prepare cake mix as package directs; pour into pan.  Bake until a toothpick inserted in center comes out clean, about 45 minutes.  Let cake cool in pan on a wire rack for 10 minutes. Remove cake from pan and place on rack.  Carefully removed waxed paper; letcake cool completely.

03. Bring cream to a boil in a small pan over medium heat.  Add chocolate; remove from heat.  Cover; let stand 10 minutes. Whisk until thick. Let icing cool 15 minutes.

04. Place waxed paper under rack.  Pour icing over cake; spread to cover.  Let cool until set.  If desired, top with fresh berries and mint and then dust top with confectioners’ sugar.

Perfect partner: Grand Marnier Sauce

Blend 1 cup melted vanilla ice cream and 2 tablespoons Grand Marnier liqueur or 1 teaspoon orange flavoring.  Spoon over slices.

Cooking secret: To make truffles, chill cooled icing until set; roll into bite-size balls and dredge in cocoa.  Chill until firm.

Sour Cream Chocolate Cake with Frosting

Ingredients
4 oz semisweet chocolate
1 2/3 cups cake flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon each baking soda and salt
1/4 cup unsweetened cocoa powder
1/3 cup softened butter
1 cup sour cream
2 eggs
1 teaspoon vanilla
1/4 cup strong coffee
Frosting
5 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
3/4 cup heavy cream
3 cups confectioners’ sugar

Cake
1. Preheat oven to 350 F.

2. Butter two 9″ cake pans, line the bottoms with waxed paper, and dust the sides with flour.

3. Melt chocolate in heavy saucepan over low heat.

4. Sift together flour, sugars, baking soda, salt, and cocoa in a large bowl.  Add butter and sour cream and beat with a hand mixer for 3 minutes, scraping sides with a spatula.  Add melted chocolate, eggs, vanilla, and coffee.  Beat 3 more minutes.

5. Pour batter into pans.  Bake 30 minutes, or until cakes spring back when touched.  Cool cakes 10 minutes, then remove from pans and finish cooling on racks.

Frosting
1. Melt butter and chocolate in a heavy saucepan.  Whisk in cream and sugar until smooth.

2. Spread 1/4 of icing onto surface of one cake layer.  Set second layer on top.  Pour on remianing icing, spreading over top and sides with a spatula.  Serve with vanilla ice cream.

Coffee custard

Ingredients
Butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 oz)

1. Place a roasting pan three-quarters full of hot water in a 300 F oven.  Brush four 6 oz custard cups with butter and set aside.

2. Combine cream, milk, and espresso in a small saucepan and scald.

3. Whisk together egg yolks, egg, sugar, vanilla, and a pinch of salt in a medium bowl.  Add a little of the hot millk mixture to the egg mixture and whisk well.  Add remaining milk mixture and whisk again to combine well.  Strain mixture through a sieve.

4. Pour into the custard cups and place in water bath in oven, making sure that the water comes 3/4 of the way up sides of cups.  Bake until the custard is set, about 35 minutes.

5. Remove from oven and water bath and cool for about 20 minutes.  Loosen custards with a knifef and invert onto serving dishes; sprinkle with chocolate.  Alternatively, refrigerate and turn out when needed.

Chocolate kisses

Ingredients
2 large eggs
1 cup sugar
6 tablespoons cocoa, sifted
1 1/2 cups medium-fine ground blanched almonds (about 5 1/4 oz)
1/2 teaspoon shortening
4 oz semisweet chocolate, melted

1. Heat oven to 325 F.  Place egg whites in the clean bowl of an electric mixer.  Beat on high speed, using the whisk attachment, until egg whites are stiff.  Then add the sugar slowly and continue beating until egg whites are very thick, about 2-3 minutes.

2. Bean in cocoa until combined.  Stir in almonds and mix until completely blended.  The batter should be quite thick and sticky.

3. Line a baking sheet with parchment.  Dampen hands and shape about 1 heaping teaspoonful of dough into a 1 inch ball.  Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet.  Continue process, spacing cookies about 2 inches apart, until all the dough is used.

4. Bake until cookies are slightly cracked, 15-17 minutes.  Let cool on sheet for several minutes, then transfer to a rack to cool completely.

5. Combine shortening and melted chocolate.  Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top.  Press together gently so chocolate oozes out slightly.  Return cookie to rack and let chocolate harden.  Repeat process with remaining cookies.

Perfect Fudge

In a large bowl:

break up: 2 large [7 oz] symphony bars

add: 12 oz package of milk chocolate chips

2 cups chopped nuts

10 oz bag of miniature marshmellows

in a heavy pan combine:

4 cups sugar

1 cube butter

1 can [12 oz] evaporated milk

cook on medium heat until mixture comes to a boil. continue to boil for 7 minutes, stirring constantly.

pour over contents of large bowl and stir until fudge is smooth. poor into a 9 x 13 inch pan that has been sprayed with a vegetable spray and let set up.

Mud Pie

Ingredients

• 40 Oreo cookies
• 1/3 cup margarine, melted
• 3/4 gallon vanilla ice cream
• 1 jar fudge, melted
• Walnuts or almonds (optional)
• 1 carton whipped cream
• Maraschino cherries to top

Crush Oreos and combine with melted butter.  Press firmly into bottom of 13 x 9 pan and freeze until firm.  Soften vanilla ice cream and spread over crust.  Freeze.  Spread a layer of your favorite chocolate or fudge sauce over top of ie cream and top with almonds or nuts if desired.  Freeze.  Top with whipped cream and freeze.  Take out of freezer a few minutes before serving as it will be easier to cut.  Can put Maraschino cherries on top if desired.

Mom’s chocolate rice krispie treats

Ingredients

• 2 cups milk chocolate chips
• 1/2 cup light corn syrup
• 1/2 cup margarine
• 2 tsp vanilla extract
• 4 cups rice krispies
• 1 cup powdered sugar

Directions
Combine chocolate chips, margarine and corn syrup over low heat until chocolate is melted.  Remove from heat.  Add vanilla, powdered sugar and rice krispies.  Spread evenly into a greased pan.  Refrigerate and serve chilled.

Mom’s holiday meringue cookies

Ingredients

• 3 egg whites
• 1 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla

Whip ingredients in top of double boiler; beat until stiff over heat, scraping sides constantly. Add chocolate chips until slightly melted. Lightly grease baking sheet and place cookies on sheet immediately. Bake 12-15 minutes at 300 degrees until lightly brown. Remove from baking sheet immediately.