#dessert recipe
Cheesecake Swirled Fudge Brownies
Ingredients
For the Brownies:
- 2 sticks of butter, melted
- 2 ¼ cups of sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1 ¼ cups of cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
- 2 cups chocolate chips
For the Cheesecake:
- 8 oz. softened cream cheese
- 1/3 cup sour cream
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg
Instrutions
- Grease a 9x13 in. pan. and preheat the oven to 350º.
- Melt the butter with the sugar in the microwave or in a pot on the stove until bubbly, whisking occasionally. Allow to cool for at least ten minutes. Add the eggs and vanilla until smooth. Add the cocoa powder, salt, baking powder, and flour and mix well to combined. Stir in the chocolate chips. Pour the batter into the pan.
- In a separate bowl combine the cream cheese, sour cream, sugar, vanilla, and egg.
- Make about one long trench at a time in the brownie batter with the end of a wooden spoon (or with the underside of a regular dessert spoon) and fill it with the cream cheese mixture. You’ll probably need about 5 trenches going across the long side of the pan.
- Take a knife and cut rows all the way through the batter the opposite direction of the trenches.
- Bake for about half an hour (or 10-15 minutes longer for less “gooey” brownies). Refrigerate until ready to serve.
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Classic Tiramisu Recipe
Total Time: 20-30 mins
Ingredients
- 8 ounces Italian mascarpone cheese
- 8-10 ladyfingers (Italian savoiardi cookies)
- 2 small egg yolks (or 1 extra large)
- 2 tablespoons sugar
- 1 double shot or 2 ounces espresso or extra strong coffee, cooled
- 1 ½ tablespoons brandy or dark rum
- 1-2 tablespoons unsweetened cocoa
- chocolate shavings for garnish (optional)
Instructions
- In a bowl, whisk egg yolks, sugar and half of the brandy. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
- On a small plate, mix espresso plus the rest of brandy. Quickly dip each side of the ladyfingers (do not completely soak), then add a layer to the bottom of your serving dish. Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
- Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa and chocolate shavings on top before serving.
- A note on plating/serving: I made this dish on a small plate because my cream mixture always comes out pretty thick so it will stand on its own. Obviously feel free to use a traditional square pan to prepare your tiramisu in.
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Crockpot Hot Chocolate
Ingredients
- 1 ½ cups heavy whipping cream
- (1) 14 ounce can sweetened condensed milk
- 6 cups milk
- 1 ½ teaspoons vanilla
- 2 cups of chocolate chips (milk chocolate OR semi-sweet)
Instructions
- Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)
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Ice Cream Base
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring (see grid below, or invent your own)
Instructions
- In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Flavorings
- Vanilla, Coffee, or Green Tea
- If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or ½ cup whole coffee beans ground coarsely in a coffee grinder or food processor; or ¼ cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
- Mint, or Basil
- In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
- Cinnamon
- Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
- Lemon, or Lime
- In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.
- Strawberry, or Raspberry
- Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.
- Peach, or Apricot
- Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with ½ cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir ½ cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.
- Cherry
- In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir ½ cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.
- Banana
- In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir ½ cup buttermilk and the fruit purée into warm, strained base. Add a few drops of vanilla extract if desired. Chill.
- Chocolate
- In a saucepan, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 ½ cups milk, ¾ cup sugar and no cream. Stir chocolate mixture, ¾ cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.
- Chocolate Hazelnut
- Make the base with 2 cups milk, 1 cup cream and ¼ cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.
- Salted Caramel
- In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using ½ cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle ¼ teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
- Butterscotch Bourbon
- Make the salted caramel variation using ½ cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.
- Almonds
- In a medium saucepan over medium heat, cook ½ cup sliced almonds with 2 tablespoons sugar and a pinch of salt until deeply golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 ½ cups cream and 1 ½ cups milk. Let custard steep off the heat for 1 hour before straining (press down hard on solids). Add ¼ teaspoon almond extract to base before chilling. Break reserved nuts into pieces and add to base during last 2 minutes of churning.
- Pistachios
- Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and ¼ teaspoon almond extract into warm, strained base. Chill.
- Peanut Butter
- Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and ½ teaspoon vanilla extract into warm, strained base. Chill.
- Coconut
- In a medium saucepan, toast ½ cup sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.
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