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Wednesday, January 16, 2008

Cream Cheese Brownies

These brownies are fantastic. The cream cheese topping is sweetened to perfection. I could not stop eating them! The powdered sugar in the cream cheese layer made these brownies! This is one of my all time favorite desserts.


Cream Cheese Brownies

Brownies
1 pkg Duncan Hines® Chocolate Lovers' Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil

Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner's sugar
1 teaspoon vanilla extract

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.

http://bakerella.blogspot.com/2008/01/cream-cheese-brownies.html

Wednesday, January 9, 2008

Butterscotch Cashew Bars

These bars are salty, gooey goodness. Everyone loved these.


http://www.bakeorbreak.com/2008/03/10/butterscotch-cashew-bars/


Butterscotch Cashew Bars

1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted whole cashews

Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.

Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.

In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.

Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.

Makes 2 dozen 2-inch bars.
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