Strawberry White Chocolate Brownies {Gluten Free}

HAPPY VALENTINES DAY!!

Love is in the air. Do you do anything special today, with your loved one, family or friends?  Most Fridays we go out for dinner, myself, hubby and the little one. Tonight we will not. Even though we go out fairly early because of the little one, most places will just get too busy, loud and potentially overpriced.  As well behaved as she is most times, I don't want that one time she isn\t to be tonight as no one wants a fussy toddler ruining their romantic dinner. So just in case, tonight we will order in, and stay cozy.

The hubs and I have never really gone too over the top for Valentines Day.  Neither of us need anything, so other than some flowers, chocolates or a tub of his favorite ice cream, we keep it low key.  Better to save our money for more important things.  More money saved means I can finally convince him to get an SUV to make room for our expanding family.

Oh right!  I haven't told you yet.   Baby #2 is on the way, making its arrival late July.   We are very excited and getting ready for some busy times ahead.  Our little ones will be 20 months apart so there will be a lot going on.  Even the next few months will be busy moving around some bedrooms, office and workout equipment to make room for Baby #2.     I will definitely need to find a big win of energy now and then.   For now I will have to run on adrenaline since caffeine is not a pregnant ladies friend.   Post baby these brownies might have to the kick I will need, and at least they have some fruit in them.

Hope you have a wonderful day with your loved ones.

Strawberry White Chocolate Brownies {gluten free}

INGREDIENTS

• 1/2 cup unsalted butter
• 8 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup Gluten free flour blend
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3 oz white chocolate , chopped
• 3/4 cup strawberries, chopped
• 1/2 cup strawberry white chocolate
• 1/2 cup unsalted butter, softened
• 2 - 2 1/2 cups confectioners sugar
• sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray a 9 inch springform pan.
2. Place the chocolate and butter in a bowl over a double boiler. Stirring off and on to melt together. Once completely melted remove from heat and let cool slightly.
3. Whisk in the sugar. Then whisk in the eggs, one at a time.
4. Add vanilla and whisk in.
5. Add flour, salt, espresso powder and baking soda. Fold in until partially combined.
6. Add strawberries and white chocolate.
7. Using a spatula, scrape the batter into the spring form pan. Bake for 25-30 minutes and a skewer comes out clean. Remove from oven, let cool.
8. Make icing : Beat cream cheese and butter in a medium bowl using a spatula.
9. Add icing sugar, one cup at a time, beating in with spatula.
10. Using an offset spatula spread over the brownies. Top with sprinkles.

Pumpkin Cookie Dough Rolo Brownies

In the last two days I have made 3 large batches of lemon curd.   I am in the middle of prepping and getting to make a wedding cake for Saturday.  Three tiered lemon cake with lemon curd, a meringue icing, covered in coconut with 8 purple star gazer flowers.   I have 3 giant bags of coconut in my cupboard and I have cleared out the fridge.  The next two days will be very busy, baking, icing, layering, covering and decorating.

I have been trying to get as much done as I can since putting together a wedding cake with a 10 month old can be a bit challenging.   Tomorrow night I am also going to see "Whose Line is it Anyway?" live with my mom and my sister.  Do you like that show?  I love it.  I don't get the new ones unfortunately but I used to love it when Drew Carey was the desk man.  I am looking forward to some good improv and some good laughs.

Stracciatella Lindt Egg Brownies

We just got back from a weekend at the cottage with some friends.  It was beautiful weather, great company, great food.   Lots of time spent in the lake, sunbathing, playing games and laughing.  It was just nice to have a sunny hot weekend with no rain.  I am seriously tired of seeing rain in the forecast.

Last week was a bit of a blur.  I did my first topsy turvy cake last week and spent the rest of the week picking more strawberries, baking for the cottage and packing for the cottage.  (Of course, I still forgot things.)    The cake was a little scary at first but in the end I love the way it ended up.

These brownies I bring to you today were actually from the two weekends ago.  I also ended up with two sets of these brownies.  Both were gluten free but one had brown rice flour and the others literally had none.
Somehow I managed to forgot the bowl of flour, baking soda and salt on the counter, mixed up the brownies and poured them into the tin, baked them.   They funny this is I didn't realize the flour was missing until after I had tasted one and then saw the flour bowl sitting on the counter.  

Avocado Protein Brownies (gluten free)

Occasionally it is a good idea to take desserts and give them a healthier spin to give your body a break.   Now I am sure not having anything would make more sense but that seems a little unreasonable. No?
Okay maybe not so unreasonable and in fact my naturopath has told me I have to cut back on the sweets.       Otherwise this baby weight will be stuck with me forever.  It is however a fairly difficult task when you are a food blogger, and even more difficult when this weekend is the first Food Bloggers of Canada Conference.   I am very excited about this conference, tons of great Canadian food bloggers, knowledgeable speakers and sessions and some serious serious eating!   The work outs will have to be doubled next week to account for the damage that might be done.

This will be the most time I have spent away from the little one.  Yikes.  I will be going home each night but she will be asleep when I get home and probably still sleeping when I leave.  So the hubby will be on full baby duty until Sunday afternoon.   I am leaving two pages of notes for her daily schedule so he should be okay.   He might throw all my week and a half of sleep training out the window but I will deal with that on Monday, I have a conference to enjoy.

Since I did know the diet is out the window this weekend I made these skinny brownies to get me through the week.  Gluten free, lots of healthy fats, no refined sugars and extra protein.  Brownies I will easily have two of.

Chocolate Pretzel Caramel Brownies

The little one is upstairs sleeping in her crib, a cake is baked and ready for decorating tomorrow,  I am sitting here blogging and watching one of my favorite shows - Shark Tank.  Life is good.   Any one else like this show?  I love seeing the new ideas and inventions people are coming up with.  It is interesting  to see if the Shark's actually bite on their ideas.  Even if people don't get an offer the publicity from this show probably saves several businesses.  The effort and money that has gone into some of these products is shocking but also inspiring.  There are a lot of creative and determined people out there hoping to make their products the next best thing.  My aunt and uncle actually ended up buying a product off of QVC that was originally on Shark Tank.  A special magnetic clip to hold glasses and now this guy is probably a millionaire.  Pretty cool I think.  Mark Cuban is my favorite.  He is the nicest and I think has great business sense.  Some of the others just seem to snobby and too much about the money.  I wouldn't want a partner like that.

I should go on Shark Tank with these brownies,  they would love me.

Chocolate Pretzel Caramel Brownies

(base adapted from Scientifically Sweet)

INGREDIENTS:

• 2 1/2 cup confectioners sugar
• 1/2 cup gluten free all purpose (or regular all purpose) flour
• 1/2 cup unsalted butter
• 1/2 tsp espresso powder
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tbsp warm water
• 1/2 cup toffee bits
• 30-35 caramels, unwrapped
• 2 tbsp half and half (10% cream)
• 1 1/2 - 2 cups dark chocolate covered pretzels, chopped

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 8x8 square pan with parchment, spray with non stick spray. 

2) In a large bowl combine flour, sugar and salt. 

3) In a medium saucepan add butter and melt over medium low heat.  

4) Add espresso powder and cocoa and whisk all together.   Set aside to cool. 

5) Add eggs, vanilla, hot water and butter mixture to the bowl with the flour/sugar mixture.   Whisk all together until almost combined. Fold in toffee bits. 

6) Pour batter into pan, bake about 20-25 minutes. A toothpick should come out with minor crumbs.

Let the brownies cool completely.  

7) In a small saucepan add caramels and cream, heat on low stirring occasionally until caramels are completely melted.  Turn of heat and let cool just slightly.   Spread over brownies using an offset spatula.

8) Cover the caramel with the chocolate pretzels, pressing them in gently. 

9) DEVOUR, it will be hard not too. 

Chewy, Gooey, Crunchy, Salt, Sweet - These brownies have it all!!!!

MEG's RATING : D-EEEEE-LICIOUS!

Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...

10 Days of Cookies - Day 4 - Vegan Brownies

 So I decided to try and experiment with some vegan baking.  One of my midwives is vegan and I wanted to bake up a container of miscellaneous treats for all my midwives.  They were all amazing and over the course of the last 10 months have taken such good care of me and my baby that I had to thank them.  It will be hard to let them go next week when I will have to switch care over to my doctor.  When my husband and I go for baby #2 I will definitely be going back to these midwives.

This recipe didn't call for egg replacer but has anyone tried it before?

Vegan Brownies

(adapted from Sweet Vegan)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1 1/4 cup cane sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 3/4 tsp salt
• 3/4 cup water
• 3/4 cup vegetable oil
• 1 1/2 tsp pure vanilla extract
• 1/4 cup natural peanut butter

INSTRUCTIONS:

1) Preheat oven to 350F.  Spary or line with foil a 10x10 baking pan. 

2) In a large bowl or your mixer bowl, combine flour, sugar, cocoa powder, baking powder and salt. 

3) Add the water, oil and vanilla and mix until just combined.   Pour into the pan

4) Drop dollops of the peanut butter into the corners and center of the brownie and swirl around with a dull knife.
5) Bake for 20-23 minutes.  Let cool on a wire rack, remove from pan and cut into squares.

Yummy fudgey brownies!  I think I could keep trying this vegan baking.

MEG's RATING : D-EEEE-LICOUS!

10 Days of Cookies - Day 1 - Brownie Bowties

Another week has gone by.   I am clearly still trying to figure out how to manage my time with a two week old.   Just when I think I have a free moment I get side tracked.  I start cleaning and tidying, putting things away or getting things ready for round 2 when her little voice pops up asking for food or cuddle time.  I can't complain though its a pretty good situation to be in.  

We are now in December!  YIPPEE.  My decorations are all up (also took longer than normal) and I am ready to bake bake bake and get festive.   We have already had two holiday dinner parties and my big party is in two weeks.  So I need to start planning and get everything all figured out.   I just love this time of year.

Last year I did 12 days of cookies on the blog and I am going to bring it back again. I love cookies so there is no reason not to do it.  Similar to last year,  these won't be 12 days in a row, I am clearly not prepared to do that. There will be 12 cookies or bar recipes in the month of December though with a GIVEAWAY at the end!  The fact that I am even signing my self up for 12 posts seems like a big task at the rate I have been trending but I will do it.   Maybe I will just have to start blogging at 2 am while I am rocking baby to sleep.  ;-)

Anyway here is cookie #1

Brownie Bowties
(adapted from Fine Cooking - Cookies)

INGREDIENTS:

Dough

• 8 oz (1 3/4 cup) unbleached all purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 oz ( 1 1/2 sticks) unsalted butter, cold
• 6 oz cream cheese, cold

Filling

• 2 oz (1/4 cup) unsalted butter
• 2 oz dark chocolate, chopped
• 1/3 cup sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 1 large egg, cold
• 1 tbsp unbleached all purpose flour

INSTRUCTIONS:

Make the Dough

1) Combine and mix together the flour, sugar and salt in your mixer bowl.  

2) Add in the butter in chunks and mix on low speed until the dough resembles coarse pea size crumbs.   Add in cream cheese in chunks and mix on medium low until dough just starts to come together and clumps around the paddle.  

3) Turn dough on to your work surface and bring together to capture any loose pieces.  You want to see streaks of cream cheese.  Shape the dough into two logs, wrap in saran and refrigerate until cold and slightly firm.   If you pass this point and the dough is too hard just let it soften slightly on your counter before rolling. 

Make the Filling:

1) Melt the butter and chocolate in a medium bowl using a double boiler.   Stir to combine until mixture is smooth.  Remove from heat. 

2) Stir in sugar, vanilla and salt.   Stir in egg. 

3) Add the flour and stir until mixture is smooth and glossy.   

4) Cover with saran wrap and refrigerate until the thick, at least 1 hour. 

Assemble and Bake

1) Preheat the oven to 350F.  Line a two baking sheets with parchment or a silpat. 

2) Remove dough from fridge and ensure it is a temperature that allows it to be rolled out.   Cut the dough in half.   On a lightly floured surface roll out the dough to about 1/8 inch thick.  Using a ripple square cutter , cut out as many squares as possible and place them on the prepared baking sheet.  

3) Bring dough back together and roll out , repeating with cutting out squares.  Using both halves of dough

4) Scoop a rounded teaspoon of brownie filling and place it in the center of each square.   

5) Fill a small dish or bowl with a bit of water near your work station to be used as an adhesive.   Bring together two opposite sides, place a dab of water on the bottom side and press together to seal the dough.  Repeat with all squares. 

6) Sprinkle the squares with extra granulated sugar.  Bake for 16-18 minutes, rotating the pan half way through baking.   Bottoms should be slightly golden.   Let the cookies cool on the sheet for a few minutes, then place on a wire rack to cool completely. 

Store in an air tight container for a few days. 

What I like about these cookies is the possibility to change the filling.   I kept the filling to match the recipe this time with just a bit less sugar but I will experiment with different filling flavours in the future because they are a pretty cute cookie. 

MEG's RATING : D-EEEE-LICIOUS!

Mint Chocolate Malt Ball Lentil Brownies

Tomorrow is my last day of work before I go on mat leave for the next year or so.  It has obviously been a 9 month countdown which as it got closer I was getting more and more excited but now that this is the last week it feels a little weird.  I am developing this feeling of missing out.  This has been a very busy year at work and I have felt like I made a big contribution this year and was needed.   So now that I am leaving and getting this sense that things will go on as normal,  its sort of weird.
Now don't get me wrong there is still a part of me that is super excited for this next adventure of baby, a year I am sure I will never forget (except for maybe the first weeks during major sleep deprivation).  I am looking forward to even a re-focus of what I really want moving forward and a focus back to here, the blog.  Hopefully in the next year I can make some changes, get into a pattern, and bake more.   My new concern will be where do I bring my baking in the next year,  if it is in my house it will be a rough ride trying to lose those baby pounds.

Since I opened a can of lentils last week to make my Banana Lentil Muffins, I didn't want to waste the remaining 1/2 can so I decided to try another recipe with lentils.   I of course had to bring a treat in my last week of work and figured brownies would be a good choice.  I was at the bulk barn the other day and all the holiday candies and chocolates are out. Something that got me completely excited.  I spotted these new mint chocolate malt balls and couldn't resist.

Mint Chocolate Malt Ball Lentil Brownies

(adapted from Canadian Lentils)

INGREDIENTS:

• 1/2 cup lentil puree  (1/2 cup lentils + 2 tbsp water, pureed together)
• 1 1/2 cups granulated sugar
• 1/2 cup butter, melted. 
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 3 eggs
• 1 cup unbleached all purpose flour
• 3/4 tsp baking powder
• 1 1/2 cups chopped mint chocolate malt ball

INSTRUCTIONS:

1) Preheat the oven 350F.  Grease a 9 x 13 pan.
2) Combine lentil puree, sugar, melted butter, cocoa powder and salt.  Mix together.

3) Add eggs, one a time stirring until just combined.
4) Add flour and baking powder.  Stir until almost combined.
5) Add chopped mint malt balls, reserving a handful to toss on top.

Look how pretty they are!

6) Pour into the prepared pan.   Bake for 16 minutes.  Add remaining malt balls to the top.
7) Bake for another 4-6 minutes.   Remove from oven and let cool

Another successful recipe with lentils.   I am not a huge mint and chocolate fan but these malt balls were quite tasty, so in brownies it really worked.   These brownies were moist and minty.

MEG's RATING : D-EEEE-LICIOUS!

Gluten Free Pumpkin Blondies with White Chocolate & Cherries

So I am nesting.  I did some serious cleaning and organizing this weekend and I am not done.  My list of items to get organized is still about 3 or 4 long but I am happy with the progress.  This past weekend I cleaned out my pantry and cleaned out my car.   I really should have taken some before and after pics to show you.   Even the hubby couldn't believe the pantry cupboard,  all organized in nice little rows.  The only sad thing was the amount of stale items that hit the garbage.  And my car feels like new again, I dusted, vacuumed and shampooed the seats and mats.  I was a machine this weekend.
Funny leave it to a new baby to force a clean and purge considering the amount of new baby stuff will probably be twice what I threw out but could you imagine the madness if you didn't go through nesting.

My next stop will be closets, clothes and the dreaded office. A dumping ground for papers, books and anything else we don't know where to put.  Scary!  This won't be the first time we have tackled this room but after a year it just makes its way back to madness.   I will keep you posted on that madness.

I will continue with the fall blogger pumpkin obsession because frankly pumpkin desserts are so delicious.  I can honestly say this won't be my last pumpkin item this year.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cup brown rice flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped dried cherries

Icing:

• 1/4 cup butter, room temp.
• 1/2 cup cream cheese, room temp
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 cup sifted confectioners sugar (give or take)

INSTRUCTIONS:

1) Preheat oven to 350F.  Butter a 8 inch square pan. 

2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 

3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.

4) Add pumpkin, eggs and vanilla and beat until combined. 

5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.

7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 

8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.

This post is also on the Have the Cake blog with a lot more wonderful pumpkin recipes.

MEG's RATING : D-EEEE-LICOUS

Banana Chocolate Chunk Bars

Does anyone watch "The Chew"?   I have to admit when the show first started I was on the fence.  I watched it really for one reason - Mario Batali.   He just might be one of the coolest, charismatic  chefs I have ever watched.    Over time though this show has really grown on me, mostly for another reason - Clinton Kelly. I never really watched "What not to wear" but he is just hilarious on The Chew.      They all just look like they are having a great time and get along so well.   They are creative, fun and they make nothing look overly complicated.   Since I happen to work during the day and I am very happy for the existence of a PVR so that I never really miss it.  I let them queue for a few days along with my recordings of Ellen,  then try and catch up some nights or weekends, while I sit and write this.  

I have never made it to a live taping of a show.  My hubby and I had a tentative plan to go to NYC this June, (which is not happening now) but our plan was to go see Jimmy Fallon and Jon Stewart.   If I could drag him to The Chew I would have but it doesn't seem likely.  So I will have to continue to wait and hope I make it one day.   My top three list of shows I would still like to sit in the audience though are the following in no particular order:

• Late Night with Jimmy Fallon
• Ellen
• The Chew

All three just make me laugh.  Ellen I think is just the nicest, most caring person on the plant, so I would love to see her. 

Any shows you have been to or would like to go see? 

Thanks to The Chew and Mario Batali,  I saw these easy Banana Bars.   I couldn't resist a Batali baked good.

Banana Chocolate Chip Bars

(Adapted from Mario Batali)

INGREDIENTS:

• 1 1/4 cups flour
• 1/2 cup 12 grain flour
• 1/4 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, room temp
• 1/3 cup sugar or xylitol
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 Egg
• 6 oz bittersweet chocolate chunks
• 6 oz semi sheet chocolate chunks
• 1/4 cup praline pecans

INSTRUCTIONS:

1) Preheat oven to 350F.  Grease a 9x13 pan with some butter or a non stick spray.  

2) In a medium bowl mix together flours, baking powder, salt and cinnamon. 

2) In a large bowl or your mixer bowl beat together butter, sugar and xylitol until creamy and well combined.

3) Add the egg and continue to beat until fluffy.    Add bananas and vanilla.

4) Add the flour mixture to the wet, mixing on low until just combined. 

5) Fold in chocolate chunks and pecans.

6) Spread into prepared pan.   Bake for about 30 minutes.  Edges will be brown and toothpick will just come out clean.    Let cool before slicing.

 These were wonderful.   More fluffy than your typical banana bread even after my flour adaptation.  The perfect amount of banana flavour with specs of chocolate and a little bit of pecan crunch.

MEG's RATING : D-EEEEE-LICIOUS.   

Peanut Butter Cream Cheese Swirl Brownies - Gluten free

Well, we never made it to the garden store.  After some mid day cleaning, we were on our way there after just picking up a base for our outdoor umbrella.  However when leaving the patio store parking lot my hubby decides to back my car into a curb dislocating the muffler.  There was some serious rattling going on so we figured it needed to go to the shop.   Luckily my sisters boyfriend offered to take a look and managed to put the muffler back where it belongs. PHEW!  Other than a few small scraps the car is okay.  After than I didn't feel like going to the garden center.   I just went to the bulk barn and stocked up on a few things for some future baking.

I think there is no better way to get yourself out of a baking lull other than brownies.  Fudgy brownies with peanut butter cream cheese swirl. 

 Peanut Butter Swirl Brownies - Gluten free

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate (I used 72%)
• 3 eggs
• 3/4 cup sugar
• 1/4 cup xylitol (you can use all sugar)
• 1 tsp vanilla
• 1/2 tsp salt
• 3/4 cup brown rice flour
• 1/4 cup cornstarch

Peanut Butter Filling

• 1/2 cup peanut butter
• 1/2 cup cream cheese
• 1 egg
• 1/3 icing sugar
• 1 tsp vanilla

INSTRUCTIONS:

1) Preheat oven to 350F. Melt butter and dark chocolate in a heat safe bowl over a double boiler.  Set aside to cool. 

2) In a large bowl or mixer bowl , whisk together eggs, sugar, xylitol and vanilla.

3) Add cooled chocolate mixture and whisk until combined. 

4) Fold in flour, salt and cornstarch.  Pour into a 9 inch square pan lined with foil and sprayed with non stick spray. 

5) In a medium bowl add peanut butter, cream cheese and vanilla and beat together.

6) Add icing sugar, beating to combine and add egg, combine again. 

7) Using a small ice cream scoop add 12 heaping rounds into the brownie mixture.  Then using a knife swirl around the mixture.
8) Bake for 30 minutes,  toothpick will come out mostly clean.  Brownies will be fudgy.

MEG's RATING : D-EEEE-LICIOUS

Rolo Brownie Cheesecake

I am playing post catch up now.  I have several holiday desserts I didn't have time to post because of parties, work and cookies, that took longer than expected.  Now their are 5 posts half done, waiting for me to get the photos ready or write in the recipes.

Will I have time this weekend to finish them all? Pah, of course not. This weekend includes working on a Baptism cake for Sunday, which we also have to attend. My hubby is the Godfather.  He is very excited and happy.  A little one he can attempt to impart his wisdom on.   We also have a birthday party to go Saturday, which I may try to bake some treats for.  So again more posts to pile up.

This cheesecake was for a holiday party all the way back to early December. Ooops, super late.  It also used Halloween candy I scored after Halloween and threw in the freezer.   I actually wanted to use snickers but I left them in the trunk of my car,  which happened to be at the Auto shop getting an oil change that night.  So there will be a snickers cheesecake coming eventually, that craving didn't go away.


Rolo Brownie Cheesecake


INGREDIENTS:


Brownie Base

• 1/2 cup (1 stick) unsalted butter
• 4 oz (115g) dark chocolate ( at least 50%)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 cup unbleached all purpose flour

Cheesecake 

• 2 1/2 cups cream cheese
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1 - 1 1/2 cup chopped rolos.
• 2-3 oz chocolate for drizzling. 

INSTRUCTIONS:

1) Preheat the oven to 350F.  Line a 9 inch spring-form pan with parchment. 

Make the Brownie

2) Using a double boiler , melt together the chocolate and butter, stirring until smooth. 

3) Remove from heat and mix in sugar until just combined.

4) Add eggs and milk, mix to combinel. 

5) Fold in flour until just blended.

6) Pour onto prepared parchment.  Bake in the oven for 20 minutes.  Remove from oven, reduce temp to 325F.

Make the Cheesecake:

7) Combine the cream cheese and sugar in a food processor and run until smooth.  Add eggs and vanilla and process until combined.  

8) Pour the cheesecake into a large bowl, stir in sour cream and crushed rolos. You can also place some rolos on the brownie base before adding the cheesecake. 

9) Pour cheesecake on top of brownie.  Bake for 40-45 minutes, or until cheesecake is almost set.  Run a knife around the edge to remove cheesecake from the side of the pan.   Let cool completely, chill several hours or overnight before slicing.  Drizzle with melted chocolate. 

Cheesecake has got to be one of my favorite desserts.  I love how if done properly it can just melt in your mouth.   The rolos didn't hurt either.   I was worried the brownie would have been dry with all that baking but it wasn't at all.  It was well protected by the sweet, creamy cheesecake.

 MEG's RATING: D-EEEE-LICIOUS

MY MINI PAN GIVEAWAY WINNER IS.....  LISA from SWEET AS SUGAR COOKIES!    She has a great blog.  Can't wait to see what you make Lisa!  I will be in touch to get your info.

1st Place Blueberry Brownies (Gluten Free)

It was a very exciting weekend.  On my way home from work after neglecting to pick up the mail for five days  I received a wonderful letter from the Canada Baking and Sweets Show.

I was over the moon.  My brownies made the finals.  There was one problem however, on Saturday I had a wedding to attend for Brad's cousin Jeff.  The wedding was at 2:30 in Barrie and somehow I had to be in Toronto at 2.  Toronto and Barrie are about an hour or so apart.   Let the frantic phone calling begin. I immediately called my sister and checked with another fellow baker to see if either of them could go and fill in my place.   My baker friend was out and my sister really wasn't that excited to go but I begged and pleaded.  She managed to find a friend that would go with her and keep her company,  so she agreed to go.  Phew.

Saturday morning I wake up, get my hair done and then get ready to for the Wedding. We get picked up around 12:30 to head up to Barrie.   The wedding was outside at a golf course, there was a cool breeze but the sun was out so it wasn't too bad. A beautiful fall day.   I sat there keeping one eye on the ceremony  and one eye on my cell phone,  that was peaking out of my little silver handbag.  I was anxiously waiting for a text message from my sister on the status of the competition.    There were 10 categories in the home baking category so neither of us were quite sure when the brownie judging would begin.

2:54pm - "They are eating your brownies"
3:00pm - "OMG you won!!" 
3:01pm - "Shut up!"
3:03pm - "Serious! Heather from Cupcake Girls was a judge"
3:04pm - "Yippee"

Keep in mind while all this was going on, our cousins were saying their I do's, so my outside voice excitement was mute.   Mute until they walked backed down that aisle, the bar opened and the celebrations could begin.   I was very excited, all my blogging and baking hard work over the last several years has paid off.  The winner of each category got their name in the paper and the following basket of goodies:














Not sure what I will do with the mixer since I already have one, but a girl can always use more than one, can't she??

Here is my winning recipe.  It's been pieced together and adjusted from a combination of recipes.

Blueberry White Chocolate Chip Brownies (Gluten Free)

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate, good quality
• 3 large eggs
• 1 tsp pure vanilla extract
• 200 grams granulated sugar
• 1/2 tsp salt
• 100 grams chopped blueberries
• 75 grams white chocolate chips
• 110 grams brown rice flour
• 15 grams cornstarch

INSTRUCTIONS:

1) Melt butter and chocolate on low in a medium saucepan or double boiler (if you are afraid to burn it).  Stir until smooth, remove from heat to cool slightly.

2) Line a 9 inch square pan with parchment or foil, folding over two sides so it can be lifted out. Spray with non stick spray.
3) Beat eggs, sugar, salt and vanilla together in a large bowl. Add cooled chocolate mixture to egg/sugar mixture and beat to combine. 

4) Fold in flour, cornstarch, blueberries and white chocolate chips.

5) Pour batter into pan and bake at 350F for 23-25 minutes.  Let brownies cool in pan for 10 minutes, then remove lifting up the sides of foil/parchment.  Let cool completely before slicing.

I wouldn't have submitted these to the competition if I didn't think these were awesome brownies.  Moist, fudgy and chocolaty.  It also has blueberries so it's healthy. HA, wink wink.

MEG's RATING : D-EEEEEE-LICIOUS