I made cupcake pops for my shower hostesses this past weekend. They came out awesome! Check out how I did it here!
So, yesterday I realized that I wanted to bake with more pumpkin. The Fall is only here another month and a half, so I need to enjoy pumpkin while it feels right! I saw on Cara’s Cravings a picture of these beautiful swirly pumpkin cheesecake brownies and knew I just had to try it. Thanks for the recipe, Cara!
As far as for the diet, I didn’t really skinny it up that much (not that it really needed it as you will see in the POINTS* value), because it was election night and heck, I knew my family needed some fun food to enjoy the night with! I did make some changes on here, though.
Pumpkin Spice Cheescake Brownies
Adapted from: Cara’s Cravings
- 3/4 cup butter, melted (used 1/2 cup butter, 1/4 cup applesauce)
- 1 cup sugar]
- 1 tbsp pure vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
(added 1/4 oz. semisweet baking chocolate)
- 1/4 tsp salt
- 2 tsp cinnamon
- 6 oz cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 2 tbsp flour
- 1/2 cup pumpkin puree
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each ground ginger and ground cloves (I used 1/2 tsp nutmeg instead)
- Preheat oven to 350F. Grease an 8×8″ square metal baking pan.
- Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
- Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
- Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.
Serves: 20 (I made them small because they are very flavorful brownies and you don’t need much to give the sweet tooth what it wants!)
I’ll admit it…I rushed myself into making oreo truffles, so they aren’t the prettiest. However, the taste makes up for it BIG TIME!
I found this idea originally in Beantown Baker’s blog, and I love that this is non-perishable!
I can’t wait to make these around the holidays with my new candy dipper set too…
All you need are:
1 package oreos
14 oz. condensed milk (you may need less than this…see directions)
1/2 tsp. vanilla extract
Almond bark or melting chocolate
First, crush the oreos in a ziploc bag or a food processor.
Then, add half of the condensed milk and mix together. Add a little more at a time, until the filling is mold-able by hand, but not too sticky.
Form into small balls and place in the freezer to set for about half an hour. In the meantime, prepare your melting chocolates according to the package instructions in the microwave or double boiler. Then, dip the balls in chocolate (I used toothpicks to hold the balls in the chocolate) and allow to cool on parchment or mini candy cups.
Yesterday, I found on Annie’s Eats blog a recipe from Ina Garten of Food Network. Her post was great, because she compared two brownie recipes (Ina’s and Cook Illustrated), and gave a synopsis. Ina’s brownies won in her book, and I can totally see why. These brownies were so rich and chocolatey and gooey (I underbake my brownies a little, so what?)…just amazing brownies and I’m sure the Amano chocolate really tipped it over the edge. It was a really smooth, rich flavor…I could only eat 1/2 a brownie, but my mom, dad and sister went to town. This morning, there were only 6 brownies left!! (So much for sharing with coworkers lol!)
I ended up halving the recipe, since I had 6 oz of Amano chocolate and used that instead of the semisweet chocolate chips. Since there is over 70% cacao in this chocolate, I knew this would be more of a dark chocolate brownie. I also, in halving everything, forgot to half the 3 oz. of unsweetened chocolate, but really no big deal in the end. Very very good stuff here folks!
Ina’s Outrageous Brownies
- 2 sticks unsalted butter
- 1 ½ cups semisweet chocolate chips (I used Amano chocolate here)
- 3 oz. unsweetened chocolate (I used a substitute of 3 tbs cocoa powder + 1 tbs butter for every oz.)3 extra-large eggs
- 1 ½ tbsp. instant coffee powder
- 1 tbsp. real vanilla extract
- 1 cup and 2 tbsp. sugar
- ½ cup and 2 tbsp. flour, divided – ½ cup for batter and 2 tbsp. .in the chips
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups morsels (milk chocolate, dark chocolate, white chocolate or butterscotch)
(for this recipe, I mixed Ghiradelli and Andes mint chocolate baking chips AND I didn’t half this haha!)
- Preheat oven to 350°. Grease and flour a 9×13” metal pan. (I used 8×8 for the halved recipe)
- Melt together the butter, 1 ½ cups chocolate chips, and unsweetened chocolate on top of a double boiler. (I don’t have a double boiler, so I placed the Amano in the microwave in 30 second intervals until smooth. Then I combined all the butter and cocoa powder to make a sauce and folded the two together.) Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
- Stir together ½ cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the chocolate chips with 2 tbsp. flour (I only needed 1 tbs of flour here) to coat. Then add to the chocolate batter. Pour into prepared pan.
- Bake for about 30 minutes, (mine took 20 minutes but I like mine a little underbaked) or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. (Oops! Forgot to do this…no big deal here) Do not overbake! Cool thoroughly, refrigerate well (didn’t refrigerate…just dug in!) and cut into squares.
Dare I get the nutritional facts on this??
For 16 servings (with half the recipe), here are the facts…
Fat 14.8 g
Fiber 1.3 g
Yesterday was mother’s day, and I got a call from mom to go to the grocery store to pick up a sugar free dessert for my grandma’s dinner that she was making. (Grandma is diabetic). I figured, I could make a great dessert for the family in a pinch that would go with the spaghetti dinner. It’s a faux tiramisu trifle!
- 16 oz. sugar free cool whip (ideally but the store only had fat free)
- 8 oz. 1/3 less fat cream cheese (it actually has 1 g less sugar than fat free!)
- Sugar Free instant chocolate pudding mix (large box)
- 2 tbsp instant coffee
- 2 cups 1% milk
- Sugar Free Angel Food cake
- Grated chocolate (didn’t use for grandma’s sake but thought this would be great to add)
Thaw cool whip and soften cream cheese. Fold 1/2 of cool whip into cream cheese and put aside. Prepare chocolate pudding by mixing 2 cups of milk with coffee, whisk, then add pudding mix and whisk for 2 minutes (this has less milk that required to keep it firmer). Cube angel food cake or cut into 3 rings. Layer trifle as such…cake, cream cheese cool whip, pudding…then when the last layer of cake is laid, add remaining cool whip on top. Add grated chocolate on top, and refridgerate until serving.
(Sorry, I’m not a writer, but this took 10 minutes to make and was WONDERFUL!)
I can’t calculate the recipe b/c Spark Recipes doesn’t have Sugar Free Angel Food Cake in it’s database :(.