I need to tell you about all of the scrumptious food that this little apartment has been producing the last two days.
As I mentioned in this week's Meal Plan Monday, we had friends over yesterday evening for a gluttonous food adventure. We started with some cheese and drinks (including a black truffle cheese that almost made me cry), followed by the main dish of grilled chicken in a brandy mustard cream sauce with a side of roasted sweet potatoes topped with goat cheese, sauteed mushrooms, toasted pecans, cranberries, parsley and a little mustard vinaigrette. OH MY WORD. The chicken paired with the sweet potatoes was a wise decision. And if that weren't enough...we had these luscious brownies for dessert. But I'll get to those in a moment.
After a good nights sleep under our (much expanded) belt, we treated our Wisconsin native guest to a little Southern Hospitality with a big bowl of piping hot Biscuits and Gravy. Mmm mmm mmm.
And now as I sit here writing this post, I'm preparing myself (physically and mentally) for another feast that will be taking place in just a few short hours. Tonight I have the pleasure of cooking with a dear friend who, might I add, is an incredible cook. I don't have all of the details yet but....I know we will be preparing a rack of lamb with cheesy bread pudding and a caesar salad. Not too shabby huh?
Okay, that took more than a second. But I had to get it out there. I'm sorry. Let's talk about the brownies now....
Raspberry Cheesecake Brownies...
adapted from Baking Bites
Makes: 1 8x8 pan Prep Time: 15 minutes Cook Time: 30-35 minutes
Total Time: 45-50 minutes
- 1/2 cup butter, at room temperature
- 4 ounces dark chocolate, chopped
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 6 ounces fresh raspberries
- Preheat oven to 350°. Line an 8x8 inch square baking pan with aluminum foil and lightly grease.
- Over a double boiler, melt chocolate. Set aside to cool for a few minutes.
- In a large bowl, whisk together 3/4 cup sugar, 2 eggs, and 1 teaspoon of vanilla. As you continue to whisk, pour melted chocolate into the mixture. Stir until smooth. Sift flour and salt into bowl and stir to combine.
- Pour 3/4 of the brownie batter into the prepared baking pan and set aside while you prepare the cheesecake mixture.
- With a mixer, beat cream cheese and 1/3 cup sugar until light and smooth. Add egg and vanilla and mix until smooth.
- Pour cheesecake mixture over brownie batter and spread evenly. Drop dollops of the remaining brownie batter on top of the cheesecake mixture and gently swirl batter with a butter knife. (This makes it purdy...)
- Top with raspberries making sure to press them into the batter.
- Bake for 30-35 minutes or until a knife comes out clean and the sides are lightly browned.
- Cool completely and serve chilled or at room temperature.
Don't forget the milk!