* 2 (3 ounce) packages cream cheese, softened
* 1 egg
* 1/4 cup sugar
* 4 drops red food coloring
* 4 drops yellow food coloring
* 1/2 teaspoon vanilla
* 1 box brownie mix
* 1/3 cup vegetable oil
* 1/4 cup water
* 2 eggs
Heat oven to 350. Grease or spray bottom only of a 13x9 inch pan.
In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In a large bowl, stir brownie ingredients until well blended.
Spread 3/4 of the brownie batter in the pan. Spoon the filling by spoonfuls evenly on top of the brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through the batter and filling in wide curves. Turn pan and repeat.
Bake for 25-30 minutes or until a toothpick comes out clean and mixture is set. Cool completely at room temperature (about an hour.) Then refrigerate for an hour until chilled. Cut into 6 rows by 4 rows.
Note: when you blend the cream cheese with the food coloring it might appear somewhat pink. Don’t worry - it turns orange as it bakes.
(via: very culinary)
Double Chocolate Mousse
1 1/2 cups heavy cream
6 ounces semi or bittersweet dark chocolate, preferably Belgian, chopped into small pieces
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1/2 cup egg whites (from 3-4 large eggs) or 1/2 cup pasteurized egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup sugar
Whipped cream, for topping
In a saucepan, bring 3/4 cup of the cream to a boil over medium-high heat.Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break up and clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80 degrees.
In a chilled, dried bowl of an electric mixer fitter with the whisk attachment, beat the egg whites on high speed for 10-20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a “wop, wop, wop” sound. Fold the whites into the cooled chocolate (make sure it’s no warmer than 80 degrees before adding the whites.)
Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Fold the whipped cream into the chocolate. Do not worry if a few flecks of whites remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or in bowls. Top each serving with a little whipped cream.
(via: chocolate and whine)
45g unsalted butter, cold
1/2 cup plain flour
2 tbsp dark brown sugar
1 heaped tsp vanilla sugar
2 tsp milk
Preheat the oven to 175°C. Place all the ingredients above in a food processor and pulse it several times until you get a uniform crumbles. Pour all out onto a clean work table and use the Frissage Rubbing Technique (I’ve heard a lot about this in words but never seen a video so well made!) to work the dough. The frissage method really produces a flaky shortbread that I like better in terms of texture. You just need to do it once and that will suffice since it’s a small batch of dough. Cling wrap it and chill it in the fridge for 30mins or so.
12 roasted peanut halves
1 wooden skewer or toothpick
After 30mins, gently roll the dough into 12 balls. Just eyeball it, the more uneven you are, the more different sizes of fingers you get. Roll it to form a finger shape, give it a few crest and lines with the toothpick to mimic a real finger. Finally press the peanut halves on the end of each finger as nails.
Bake it for 15 to 20 mins at 175°C. It will firm up further upon cooling
(via: baking quinn)
Pear Cream Cheese Bars with Macadamia Nut Crust
(makes 12 bars)
4 tablespoons (1/2 stick) butter, softened
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup macadamia nuts, finely chopped
12 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla
2 pears, peeled, cored
For streusel topping:
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
4 tablespoons (1/2 stick) cold butter, cut into small pieces
1/2 cup macadamia nuts, chopped
Preheat oven to 350 degrees and grease an 8-inch square or round baking pan. To make crust, cream butter and sugar in a medium bowl until light and fluffy. Gradually beat in flour, ginger and cloves. Stir in macadamia nuts. Press crust mixture into bottom of the pan and bake for 15 minutes.
Increase oven temperature to 375 degrees. To make filling, beat together cream cheese and sugar in a large mixing bowl until smooth and creamy. In a small bowl, whisk together egg and vanilla. Slowly add egg mixture to cream cheese mixture and beat until smooth and creamy. Spread cream cheese mixture over crust. Arrange pears on top of cream cheese mixture.
To make streusel topping, combine flour, brown sugar, cinnamon, and coriander in a small bowl. Cut in the butter with a pastry blender or two knives until butter is evenly distributed in the flour mixture and the mixture is crumbly. Stir in macadamia nuts. Evenly sprinkle streusel topping over the pears. Bake the bars for 25 to 30 minutes. Allow bars to cool and then refrigerate for at least 3 hours before cutting and serving.
(via: food gal)
Recipes. Mostly cupcakes.
Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.
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