Have an amazing Sunday!
Had to share!!
Happy Friday and Labor Day weekend. Here is a really fun recipe for my #chocolatefriendsofTenaciousM to try!! Have a safe and amazing holiday weekend!
Gooey butter brownies. It’s okay if you just died right then. The sweet, gooey burst of buttery chocolate will revive you. It’s genius. I hope you’ll make these, because they are so, so good!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
For the brownies:
1 box brownie mix
8 tablespoons butter, melted
For the topping:
8 ounces cream cheese, room temperature
8 tablespoons butter, melted
1 teaspoon vanilla
16 ounces powdered sugar
1. Preheat oven to 350 degrees.
2. To make the brownie base, mix together the dry mix, egg, and melted butter. Spread into a greased 9×13 baking dish.
3. To make the topping, beat together the cream cheese, eggs, vanilla, butter, and powdered sugar until well combined. Spread over the brownies.
4. Bake for 40 minutes or until the center is still slightly jiggly and gooey. Cool before serving.
Happy Thursday and over the hump day!
The Staple Singers were an American gospel, soul and R&B singing group. Roebuck “Pops” Staples (1914–2000), the patriarch of the family, formed the group with his children Cleotha (1934–2013), Pervis (b. 1935), Yvonne (b. 1936), and Mavis (b. 1939). They are best known for their 1970s hits “Respect Yourself”, “I’ll Take You There”, “If You’re Ready (Come Go with Me)”, and “Let’s Do It Again”, all of which (except “I’ll Take You There”) peaked on the Hot 100 less than a week away from Christmas Day.
While the family surname is “Staples”, the group used the singular form for its name, “The Staple Singers”.
Break up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a super-crunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.
Active Time: 10 Min
Total Time: 40 Min
Servings: Makes 12 Tartlets
15 cream-filled chocolate sandwich cookies
2 tablespoons raw or roasted hazelnuts, skinned
2 tablespoons unsalted butter, softened
8 ounces cream cheese
3/4 cup hazelnut-chocolate spread, preferably Nutella
1/2 cup sour cream
2 large eggs
2 tablespoons sugar
2 tablespoons mini chocolate chips
1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
2. In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.
3. Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.
MAKE AHEAD The mini cheesecakes can be refrigerated in an airtight container for up to 3 days.
Happy Thursday! Here’s hoping that you made it to this day full of love and happiness!!
Crunchy chocolate bark alongside cayenne-spiked cashew brittle is delicious. Awesome!
Yields: about 2 pounds
Total Time: 1 hr 15 min
1 1/2 cup(s) whole raw cashews
1 cup(s) sugar
1/2 cup(s) light corn syrup
1 stick(s) unsalted butter, cut into tablespoons
1/4 cup(s) water
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate, finely chopped
1/2 cup(s) Rice Krispies or feuilletine
1. Preheat the oven to 325 degrees F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
2. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter, and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.
3. Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.
4. Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130 degrees F. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85 degrees F. Return the bowl to the saucepan and warm the chocolate to 90 degrees F, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.
I figure if the ice cream works for me, I should try the cookies as well. Who wouldn’t like to find one of these rich treats in a lunchbox or party favor bag? Just wrap each bar in a piece of waxed paper for mess-free transport. Place walnuts in a resealable plastic bag, and use a rolling pin or meat mallet to crush them to desired size.
PREP: 10 MINS
TOTAL TIME: 2 HOURS 45 MINS
8 tablespoons (1 stick) unsalted butter, plus more for pan
1/2 cup unsweetened cocoa powder
1 cup packed light-brown sugar
1 large egg, lightly beaten
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup milk
1 teaspoon vanilla extract
1 cup mini marshmallows
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.
In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.
Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.