Cheesecake Swirl Brownies

Oh. My. God. These brownies are the epitome of decadence. First you start with a dense, chewy, fudgy brownie base. Next you layer on a tangy, creamy, layer of cheesecake. Then you drop dollops of brownie batter on top of the cheesecake, run a knife through it to marble and bake for what will seem like the longest half hour of your life.



To test your patience further, these taste best fully cooled. I like them best after they have been in the fridge overnight s the flavors have a chance to meld together and the cheesecake filling has a chance to set. These are as pretty to look at as they are to eat.



Cheesecake Brownies
9" square pan | adapted from Ready for Dessert

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9" square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. Preheat oven to 350 degrees.

2. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

3. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

4. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

6. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well.

Copycat Junior's Blueberry Muffins

The best part of my New York trip was going on a sort of bakery scavenger hunt. I looked up a list of bakeries and we hunted them down. My dear boyfriend is so patient with me. We went to Amy's Bread, Sarabeth's Bakery, Magnolia, and Junior's Cheesecake among others. It was a foodie's dream come true. These muffins I baked for breakfast also serve as a souvenir of our trip. berries didn't end up all at the bottom like with so many other recipes. These were light and fluffy with moist insides and a crunchy top. Perfect.

Simply amazing when eaten warm (with butter if you are feeling decadent). Just like Junior's awesome cheesecakes, these blueberry muffins are definitely memorable. Hot OR cold. With mashed berries in the batter, strewn through the muffin AND sprinkled on top, these are definitely meant for blueberry lovers. What I loved best is that the

Note: The recipe calls for fresh, not frozen, blueberries, but I made this with thawed blueberries successfully. I also added a tablespoon of lemon zest and it really added to the flavor. Definitely use muffin liners to get them out easily. Greasing the pan just won't cut it for these moist muffins.

Junior's Cheesecake Copycat Blueberry Muffins
6 jumbo or 12 regular | adapted from Junior's Cookbook

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, room temperature
1 1/4 cups sugar
1 tbsp lemon zest (optional, my addition)
2 extra large eggs
1 tablespoon vanilla extract
3 cups fresh blueberries (not frozen)
1/2 cup milk

1. Divide berries into three different batches: 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.

2. Preheat oven to 400 degrees F. Grease 6 jumbo muffins tins or 12 regular size muffin tins well.

3. Combine flour, baking powder, salt, and cinnamon. In another bowl, cream the butter and sugar until light and fluffy.

4. Add the eggs, one at a time, mixing well. Continue to beat until creamy and light yellow. Mix in vanilla and mashed berries until well combined. Lower speed to medium. Alternate adding flour mixture and milk in three portions each. Beat batter until just combined, about 1 more minute.

5. Gently fold in one of the portions of whole berries. Fill muffing tins almost all the way full. Drop the remaining portion of whole berries individually atop the muffin batter.

6. Bake about 10 minutes, then reduce oven temp to 375 degrees F and continue baking until golden brown and set in the center, about 15 minutes.

Mini White Chocolate Macadamia Cheesecakes

These adorable mini cheesecakes are a twist on my favorite cookie: white chocolate chunk with macadamia nuts. Instead of a graham cracker crust, these are made with a vanilla wafer crust. Creamy white chocolate chunks and richly flavored macadamias are suspended in the cheesecake batter. Because the white chocolate camouflages itself amid the filling, it is a sweet and unexpected surprise when one takes a fork-ful and finds delicious chunks, like hidden treasures, inside the cake.

For me, it's all about the cuteness factor for these cheesecakes. However, you could make one large (8" round) cake from this recipe. To make them even prettier, you could use chocolate curls instead of chunks for decoration. I got lazy and opted for the chunks. For tips on making chocolate curls and other decorations, check out Chocolate Garnish Basics from Better Homes and Gardens.

Mini White Chocolate Macadamia Cheesecakes
approx 6 minis | inspired by The Cheesecake Factory

1 1/2 cup vanilla wafer crumbs
1/4 cup melted butter

2 pkg (8oz each) cream cheese
3/4 cups sugar
3 large eggs
8 ounces sour cream
1 tbsp flour
1 teaspoon vanilla extract
1 cup white chocolate chunks
1/2 cup chopped macadamia nuts

2 tbsp chopped macadamia nuts
White chocolate chunks

1. Crust: Mix vanilla wafer crumbs with melted butter and press into six 3" mini springform pans or lined large muffin tins. Set aside. You may end up with more or less cheesecakes depending on the size of your tins.

2. Filling: Note that all ingredients should be at room temperature before you begin. Remember to scrape down bowl occasionally. Beat cream cheese until light and fluffy. Add the sugar gradually and continue beating until creamy. Add one egg at a time and beat after each egg.

3. When eggs have been mixed into the cream cheese add flour and vanilla. Add the sour cream last and beat well, then fold in white chocolate and macadamia nuts. Pour filling over the crust in the prepared mini pans. Bake until almost set. Approx 35-50 minutes. Cool fully to room temperature then refrigerate overnight before garnishing and serving.

4. Serving: Unmold each cheesecake then arrange chopped macadamia nuts and white chocolate chunks on top. Drizzle with caramel sauce if desired.

Orange Pecan Sour Cream Pound Cake

This is one flavorful pound cake. The edges are brown and crisp and melt in your mouth while the rest of the loaf is moist and tender. This recipe (adapted from the Sweet Melissa Baking Book) produces a tall loaf with bold orange flavor studded with plump, toasted pecans. It holds its shape so well that it can easily be cut into thin slices. Weird fact: I like to cut my food into tiny pieces before eating it, so this made me happy.

The original recipe was for a lemon walnut sour cream pound cake, but I subbed in orange zest and juice for the lemon and pecans for the walnuts. I'm sure the original is equally yummy!

Orange Pecan Sour Cream Pound Cake
adapted from Sweet Melissa Baking Book | 1 loaf

1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups sugar
2 tsp orange zest
2 tbsp orange juice
1/4 tsp almond extract
1 tsp vanilla extract
3 eggs
1 1/2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 cup pecans, toasted and chopped

Glaze:
1/4 cup sugar
1/4 cup lemon juice

1. Preheat oven to 350 degrees F. Grease a 9x5" loaf pan. Combine dry ingredients and set aside.

2. Cream butter, shortening, sugar and zest until well combined and fluffy. Add juice and extracts to combine. Then add the eggs, one at a time, scraping down the sides of the bowl.

3. Mix in the dry ingredients alternating with the sour cream. Fold in walnuts, reserving some to sprinkle on top.

4. Bake for 75-90 minutes or until wooden skewer comes out clean. Cool in pan for 20 minutes before unmolding onto a wire rack.

5. Make glaze: Combine sugar and lemon juice in a saucepan. Bring to a boil then reduce heat and summer for 2-3 minutes or until reduced by half. Brush hot glaze on warm, unmolded cake. Brush again 10 minutes later. Cool fully before slicing.

TWD: (Not So) Basic Biscuits

Today's TWD was chosen by Jennifer of Cooking for Comfort blog. I have made these before following the recipe to a T, so this time I opted to jazz them up a bit. I added chopped red peppers, cheddar cheese, green onions and a dash of chipotle powder. They were so good on their own, but made into ham and cheese sandwiches, they were even more amazing!



Find this recipe in Dorie's book ork on Jennifer's blog (link above).

Lemon Ricotta Muffins

Much like an Italian cheesecake, these creamy, sweet-tart muffins were like a burst of sunshine. They are a great way to use up extra ricotta you may have from making lasagna. That's the reason I was led to these muffins in the first place - searching for a recipe that would help me use up my ricotta.

I was happily surprised to find that these were light, fluffy and sweet without being too sweet.



Lemon Ricotta Muffins
Makes 12 | Giada de Laurentiis

2 cups flour
1/2 cup sugar + 2 tbsp
2 1/2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese
1/3 cup milk
6 Tbsp butter, melted
2 eggs
2 tsp lemon zest

1. Preheat oven to 400 degrees F. Line 12 muffin cups with paper baking liners. In large bowl, stir together flour, 1/2 cup sugar, baking powder and salt.

2. In medium bowl, with whisk mix together ricotta, milk, melted butter, eggs and lemon zest. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.

3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until golden brown and toothpick inserted in center of muffin comes out clean.

TWD: Apple Nut Muffin Cake

This week's Tuesdays with Dorie pick by Katrina of Baking and Boys blog. Katrina is an amazing cook and her site is full of wonderful recipes. She is also a sweetheart blogger who I have "known" for a few years now through TWD. Thanks for this yummy pick Katrina!!! Find the recipe for this cake on her blog.

So, I got back from my NY vacation two days ago and I am so sad to be back. Just like with any vacation, it is hard coming back to all the pressures of reality. The even harder part was saying goodbye to my boyfriend. We usually only see each other on the weekends because he lives in the USA and I am in Canada, so the 9 days of vacation was the most time we had ever spent together. Leaving him and knowing that we will have to go back to weekend visits was so hard.

I was planning on making this bread last night but he surprised me and came up to visit after work! I didn't end up baking last night, but luckily I had made this cake a few weeks prior - even before it was chosen for TWD. I added a streak of streusel through the middle and omitted the raisins and nuts. It was well enjoyed and a definite "will make again" for me.

Sour Cream Walnut Banana Bread

This tender banana bread keeps resists drying out as it gets its moisture from sour cream and mashed bananas. It is perfect for making ahead and freezing. I let the loaf cool for 10-15 minutes in the pan, then invert the pan and let the loaf finish cooling fully out of the pan on the cooling rack. Once completely cooled, cut into 1" thick slices, wrap individually in plastic wrap then place in a container and freeze. This way, they are pre-portioned and easy to thaw only as much as you need.

Don't skip dusting the pans with cinnamon sugar. The caramelized sugar gives the crust such a nice little crunch that it's worth the extra step. I have successfully substituted full fat yogurt for the sour cream, but full fat sour cream is my first choice. Omit the walnuts if you like. I usually add them but I ran out this time. I find that they add a nice textural contrast throughout the bread.



Sour Cream Banana Bread
Makes 2 loaves

3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
2 cups (16 oz) sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts

1. Preheat oven to 350 degrees F. Grease two 9 x 5" loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

3. Bake for 1 hour or more if needed, until a toothpick tests clean.

Dulce de Leche Pecan Tarts

I love the time between back to school and Christmas. Even though the weather sucks and the sun disappears way too early, I still embrace this season. Leading up towards Christmas the festive feeling in the air becomes thicker and everything looks more magical strewn with lights and covered in frost. People gather together to celebrate and embrace family and friends. This year I am excited to be celebrating two Thanksgivings - Canadian AND American!

With fall just around the corner, this recipe was perfect to celebrate the close of September. With the addition of chocolate and dulce de leche, it is a decadent twist on traditional pecan pie. The recipe comes from Gourmet Magazine. The only change I made is to bake these in small tart pans instead of as a large pie. Note: You may need to make pastry for a double-crust pie if you are making tarts, because the ratio of crust to filling will be higher for tarts.

Dulce de Leche Pecan Pie
9" Pie | adapted from Gourmet, October 2009

Pastry dough for single-crust pie
1 cup dark corn syrup
1/2 cup sugar 2 large eggs
1 tablespoon flour
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup bittersweet chocolate (6 oz), melted
1 1/4 cups pecans (5 oz), chopped, plus whole pecans for garnish
1/4 cup dulce de leche

1. Preheat oven to 350 degrees F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin, then fit into a 9-inch pie plate. Trim and crimp edge.

2. Whisk together corn syrup, sugar, eggs, flour, butter, vanilla, and salt until combined. Stir in melted chocolate and pecans and pour into pie shell.

3. If dulce de leche is very thick, thin with 2 to 3 teaspoon water. Pour dulce de leche over top of pie and swirl with a fork (swirl will not be visible in baked pie). Arrange whole pecans on top. Bake until top is puffed but slightly wobbly in center, about 50 minutes. Cool to room temperature, at least 2 hours.

Peanut Butter Cake Mix Cookies

This is an easy and fast recipe for peanut butter cookies. They start with a yellow cake mix (but if you are feeling adventurous, you might want to try devil's food cake mix!). They are chewy, especially if you take care to underbake them. My favorite parts were the caramellized, slightly crisp edges that surrounded the chewy centres of the cookies.

These come from a really cute little book called "101 things to do with a cake mix". Amazon users rate this as 4 1/2 stars! With recipes for brownies, cookies, bundt cakes, etc. you will never use the recipe on the back of the box again.



Peanut Butter Cake Mix Cookies
adapted from 101 Things to do with a Cake Mix

1 package (18.5 oz) yellow cake mix
1 cup peanut butter (either creamy or chunky)
1/3 cup vegetable oil
2 eggs
2 tablespoons water

1. Preheat oven to 350 degrees F. Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, oil, eggs, and water. Mix until well blended.

2. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water if desired.

3. Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.