Cheesecake Brownie Bites
Jan. 3rd, 2014 12:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaCHEESECAKE BROWNIE BITES
yield: ABOUT 30 BROWNIE BITES prep time: 10 MIN cook time: 12 MIN
RECIPE: http://www.justataste.com/2012/04/cheesecake-brownie-bites/
Ingredients:
For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour
For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk
DIRECTIONS:
Preheat the oven to 350ºF.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12 minutes, or until a toothpick inserted comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.
Kelly's Notes:
When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.
A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.
Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.
If the brownie bites aren't easily releasing from the pan, use a sharp knife to cut around the edges to release them.
Brownie batter recipe adapted from King Arthur Flour.
My notes:
If you don't have a piping bag for the cheesecake filling remember that you can use a, well zip-lock would be easiest, plastic baggie and snip off a bottom corner for squeezing it out or the piping. And it's disposable.
yield: ABOUT 30 BROWNIE BITES prep time: 10 MIN cook time: 12 MIN
RECIPE: http://www.justataste.com/2012/04/cheesecake-brownie-bites/
Ingredients:
For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour
For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk
DIRECTIONS:
Preheat the oven to 350ºF.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12 minutes, or until a toothpick inserted comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.
Kelly's Notes:
When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.
A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.
Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.
If the brownie bites aren't easily releasing from the pan, use a sharp knife to cut around the edges to release them.
Brownie batter recipe adapted from King Arthur Flour.
My notes:
If you don't have a piping bag for the cheesecake filling remember that you can use a, well zip-lock would be easiest, plastic baggie and snip off a bottom corner for squeezing it out or the piping. And it's disposable.
no subject
Date: 2014-01-04 04:52 am (UTC)I spent all day reading up on and doing the tutorial for Scrivener (which would have been my birthday present if I'd had a chance to fiddle with the free trial before my birthday). I've spent so long stuffing information into my head that I feel all bloated and exhausted.
But I'm going to try this. Maybe Sunday. I have everything but the cream cheese. That will give my something to snack on while I attempt to write the second draft of Gestures. If there are any left by Monday.
no subject
Date: 2014-01-04 05:37 am (UTC)Freeze some and put the rest on a plate where you have to get up to get at them and others can't?
Monday, yep, they will all be gone.
Scrivener...ooooooooh. Does the tutorial or how-to come with the program?
*grins* You could try regurgitating what you've stuffed into your head into Scrivener and organize it.... I have no idea. It reads as interesting and frightening to a non-organized person. Yes, I work in a library, don't judge.
Wishing you success.
no subject
Date: 2014-01-05 02:45 am (UTC)Yes, a hands-on tutorial comes with and was supposed to take an hour or two (depending on which info I read), but since it showed how change colors, I couldn't help but test that out.
I've heard only enthusiastic reviews of the program, so I was a little wary (bad reviews can tell you more than good ones). I can see lots of applications for it, but haven't used it enough to know it yet. The thing I like best is that I can write stories as chapters, but print them out whole without a giant amount of copy/paste or wasting paper.