Cherry Cheesecake Brownies

 

{printable recipe here}

Did you know Christmas is almost here? I'm sure that, unlike me, you're on the ball and all ready. I actually made these brownies for a Halloween trunk or treat party (as evidenced by the styrofoam plate and hastily shot picture) and haven't had a chance to post yet. My little chickens keep getting sick and like nice children they are sharing their germs with their parents, so we've all been a little crazy! Today I finally got the lights on the tree and my little man is excited to cover it (or the lower half anyway) with ornaments. We made some homemade cinnamon ornaments that were quick and fun- I can't wait to share them with you next week. My house smells wonderful. I love Christmas time even though it's plenty busy!

It feels like we have some get together every spare minute in December. These brownies are the perfect accompaniment because they come together in a flash (five or ten minutes, really, and you can taste the brownie batter along the way so you won't mind the time, or is that just me?) I swirl in some softened cream cheese and a can of Lucky Leaf cherry pie filling and they actually feel fancy, are super easy, and taste SO good. I didn't used to like cherry pie filling. I'm not sure what I was thinking there, but now that I'm a "grown up" I've changed my ways. Lucky Leaf is also having a recipe contest that you can read about here. I have a few more cans of their yumminess in my pantry that I'm going to experiment with. Let me know if you enter- and you should, there's a prize and a trip to their bake off!

Cherry Cheesecake Brownies

from Anne Strawberry

{printable recipe here}

1 box of brownie mix, prepared in a 9 x 13 pan lined with parchment or generously greased- I like Betty Crocker

1 can Lucky Leaf Cherry Pie Filling

1 stick (8 ounces) Neufchatel (reduced fat) cream cheese, softened (regular cream cheese works just fine too, use what you have!)

1 egg

1/4 cup sugar

1 teaspoon vanilla

Preheat the oven to 350.

Make the brownies as directed on the box and pour into a pan lined with parchment so you can lift the brownies out later. Spoon the pie filling evenly over the top.

In a mixer or bowl, combine cream cheese, egg, sugar, and vanilla until perfectly smooth. Using a large spoon, divide it over the brownie batter in random piles. Use a butter knife to swirl everything together and bake for about a half an hour or until they reach your desired "doneness".

Best Ever Lemon Cake

 

{printable recipe here}
Did you have a great Thanksgiving? I hope so! Ours went a lot different than planned. We were going to go to Utah to see family but decided against it due to bad weather. We ended up staying home and I was happy to relax. Since we made our plans so late in the game, dinners were already planned so we were going to scoot on in to dinner with my tall man's family and a later dinner with my cousins and not really worry about cooking at all. My husband left first thing to play football with the guys from Church and while the kids and I were getting ready to go meet them at the park there was a knock at the door- my tall man with a nasty dislocated finger. Our plans went out the window and we spent some time with the nice, patient people at urgent care and the er. The doctors laughed about how many guys were in with football injuries, my husband said over and over again, while he sat with a throbbing, tangled finger for a few hours, "I'm never playing sports again" (believe that when I see it), and we ate turkey sandwiches while we waited on xrays. It was memorable to say the least.

Baby Strawberry at Thanksgiving Dinner

We did make it to our dinners and had awesome food and better company. The rest of the week flew and here we are, December already. I've been working on a handmade felt advent calendar (like the pottery barn kids one here) and it's not done yet! My poor, hungry husband has been eating sandwiches and breakfast for dinner while I stitch away as often as I can. Good thing my kids are little and don't know one day from another. I did squeeze in this lemon cake and it's a winner. It's made with a mix (once again, half of my readers just unsubscribed and the other half are finally thinking about making one of my recipes) and ridiculously delicious. The recipe comes from a Church friend, Cyndi Reis, who is an amazing cook. She brought us dinner after Baby Strawberry was born and this dessert was the start of the show. We offered to share with my brother in law who was over but after we tried the cake we realized we shouldn't have shared, if you know what I mean! I knew I needed to the get the recipe right away and truly value my photocopied recipe cards Cyndi brought over. I figured it was time to put the recipe on my blog so I wouldn't risk it being lost/colored on/cut into pieces by my little preschooler.

Really, try this cake, even if you're against mixes. The cake is moist and flavorful. I'm all about the frosting and can usually take or leave the cake but this lemon cake is really better than frosting (I can't believe I said that!) It's so good I might have to put down my sewing and make it again. And I forgot to post the winner for the CSNStores Giveaway- Naomi. Shoot me an email (it's on the top right).There's lots of baking to be done with Christmas right around the corner. I'll be back soon!

 

Cyndi's Lemon Cake

recipe adapted from Cyndi Reis

{printable recipe here}

1 boxed lemon cake mix (I like Betty Crocker)
1 small box instant lemon pudding
1/2 cup canola oil
1 cup water
1 teaspoon lemon zest
1 teaspoon vanilla (that and the zest are my addition and optional but recommended!)
4 eggs

Combine ingredients in stand mixer and mix for five minutes on medium. Pour into ungreased cake pan (about 9 x 13 or two 8-9" rounds) and bake at 350 for 30-35 minutes.

Meanwhile, prepare glaze:

2 tablespoons butter
2 tablespoons water
1/2 cup orange juice
3 cups powdered sugar

Warm butter, water and juice in microwave for about a minute, or until they are just warm and will nicely combine. Stir well and pour over powdered sugar. Mix until smooth.

Prick cake all over with a fork and pour glaze on top. Enjoy!

TWD Rewind (my favorite)

This week's Tuesdays with Dorie recipe is a rewind, a favorite to choose for our Thanksgiving tables. My first (and still favorite) Dorie recipe ever are the Brioche Snails- really just a fancy, buttery, sweet roll. I lined mine with pastry cream and chocolate chips and it's like I'm in Paris eating cheap, delicious Pain Au Chocolat from some hole in the wall bakery. I would definetely be thankful to have these on my table, any day of the year. You can see the recipe here. Have a happy and safe Thanksgiving and with any luck I'll finally post our cute sugar cookies I made with my little man in honor of turkey day.

Did you know you can get a free $3 MP3 credit from Amazon today? Just click over here and type in GET3MP3S. I am totally going to download the Michael Buble Holiday Album (or this 99 Christmas Essentials, shoot, Amazon has too many good choices once again). Either will be great for some holiday baking (I've already started- I love this time of year, especially since it's actually nice to turn on the oven and have things warm up a little, finally!)

Cranberry Lime Galette & a Giveaway

It's Tuesday and today I have a quick and delicious cran-apple galette. I don't think most people know what a galette is, but it's actually just an open-faced pie. I think it might even be easier than a pie because there's no need to put a pretty crust on top or crimp (I know that bugs some people). Just roll out the dough, put the filling in the center, and fold over the edges. Bake and enjoy. Dorie's pie crust is absolutely amazing- buttery, easy, and delicious. This lime and cranberry combo is new to me but it's really fun and tangy- just make sure you use enough sugar to compensate for the tart, fresh cranberries.

Now for the giveaway. I'm sure you've heard about CSN Stores in the blog world before- where you can buy anything from a suitcase to a rice cooker (that's what I just bought from them this weekend- I'll let you know how I like it once it's here!). This time around I have a $75 store credit to CSN Stores (for US or Canada residents only). Just leave a comment and let me know what your favorite type of pie is- I'll leave the giveaway open until Friday at midnight. I love apple pie (so I put extra in this galette of course). Whatever pie you make for thanksgiving, I would try Dorie's amazing dough and her tip to put a little bit of graham or bread crumbs on the bottom to soak up juice- it makes all the difference.

Good for Almost Everything Pie Dough
adapted from Dorie Greenspan

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 sticks very cold unsalted butter, cut into tablespoon-size pieces
3/8 cup very cold (frozen is even better) Crisco (plain, not butter flavored), cut into 4 pieces
About 1/2 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley.

Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface. (be careful not too add too much water- if the dough looks dry after adding most of the water, pinch it with your hands to check if it's coming together, and finish combining it by hand)

Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.

Baked's Flourless Chocolate Cake

{printable recipe here}
Oh man, I can practically taste this chocolate cake as I look at the pictures and write this post. The texture was amazing- from the first slice through the cake to the last bite into my mouth. This recipe comes from Baked. I'm probably the last person to finally get my hands on this book (they even have a second, now) but I loved it when I finally did! So far I've tried this cake and their easy hot fudge sauce- both were hits. I loved browsing all the different recipes and really want to try their root beer cake. Do you have a favorite? Leave me a comment and let me know what I should try next. I loved this cake because although it's gluten free and perfect for my friend with a wheat allergy, you don't stop and think for one minute that you are missing out. I also found separating the eggs and folding them into the batter a little therapeutic, but that might just be me. I have a feel I'm not the only "emotional baker" out there though!


PS Come back soon for a sweet cookware giveaway!


Note: I slathered this cake in whipped cream, raspberries, and caramel sauce. Use your imagination- just about anything would taste great with the chocolately goodness!

Flourless Chocolate Cake
from Baked by Matt Lewis and Renato Poliafito
{printable recipe here}

10 ounces dark chocolate, coarsely chopped
10 tablespoons butter, softened
1 cup sugar
7 large eggs, separated
1 teaspoon vanilla
1 teaspoon salt

Preheat the over to 350. Generously butter a 9 inch sprinform pan. Line the bottom with a parchment circle then butter the paper.

Melt the chocolate in the microwave or double boiler, set aside to cool.

Using a hand mixer, stand mixer, or whisk, whisk the egg whites and salt until they are stiff. Set aside.

In your stand mixer, use the paddle to beat the butter and sugar on high for about five minutes, until very light and well combined.

Reduce to low speed and add the egg yolks one at a time. After they are well incorporated, scrape the bowl down with a spatula, add in the cooled chocolate, and mix. Add in the vanilla and beat until just combined.

Using a spatula, gently fold one cup of the egg whites into the chocolate mixture. Add the remaining egg whites and gently fold until almost completely combined. Go slowly and lightly, making sure you are careful and don't overwork the batter.

Pour into the pan, smooth the top, and bake for 30 to 35 minutes (the cake should look set on top, but don't overbake it!) Let cool on a rack and then loosen the cake with a knife, remove the sides of the pan, and serve.