Tag Archive | brownies

Red Velvet Cheesecake Brownie Hearts

As seen on WKTV NEWSChannel 2 Friday, February 14, 2014

Red Velvet Cheesecake Brownie Hearts

Red Velvet Cheesecake Brownie Hearts

If your busy schedule has left you little time for planning a special treat for your sweetheart, you still can make a decadent dessert your valentine will love. Perfect for those who are short on time, these homemade confections will go straight to your loved one’s heart.

By embellishing packaged brownie mix with cream cheese, red food color, and a few pantry staples, it’s easy to whip up a moist and colorful chocolate treat swirled with the yummy taste of cheesecake. To make them extra special, set on decorative doilies and arrange on pretty platters like these Anchor Hocking Isabella Platters.

So go ahead and give it a whirl. After all, rich confections made fresh from your kitchen will guarantee you a sweet place in your valentine’s heart forever. Happy Valentine’s Day!

Love chocolate? Here are a few more recipes with the decadent taste of chocolate: Molten Chocolate Cakes, Chocolate Covered Strawberries, Hot Cocoa, and Mini Brownie Trifles

RED VELVET CHEESECAKE BROWNIE HEARTS

1 (18- to -21 ounce) package fudge brownie mix
2 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
1/4 cup brewed coffee
1 1/2 tablespoons plus 1 teaspoon red food color
1 teaspoon white vinegar
2 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
1 (3-ounce) package regular or reduced-fat cream cheese, softened
1 egg white
3/4 cup confectioners’ sugar
Preheat oven to 350 degrees. Line a 9×13-inch baking pan with foil, letting ends extend beyond edges on 2 sides. Coat foil with nonstick cooking spray. In a large bowl, combine brownie mix, cocoa powder, vegetable oil, coffee, 1 1/2 tablespoons food color, vinegar, and eggs. Stir with a wooden spoon until mixed; spread in prepared pan.

In a medium bowl, combine cream cheeses, egg white, and confectioners’ sugar. Beat with an electric mixer until smooth. Remove 1/2 of the batter to a small bowl; stir the remaining 1 teaspoon food color into this batter. Drop plain batter by tablespoons randomly onto brownie batter. Drop red batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely. Refrigerate 30 minutes. Remove brownies by lifting foil ends; place on a cutting board. Remove foil; use a cookie cutter to cut heart shapes. Makes 16 large heart-shaped brownies.

This recipe and a recipe for Filet Mignon with Mushroom Sauce can be found here.

Thanks to Anchor Hocking for providing serveware

Mini Brownie Trifles

As seen on WKTV NEWSChannel 2

Mini Brownie Trifles

Mini Brownie Trifles

Looking for a decadent dessert that will impress family and friends at this year’s holiday get-together? Then get this cute Anchor Hocking Presence Mini Trifle Set, fill with layers of fudgy brownies and creamy pudding; top with whipped cream and chocolate shavings—and celebrate the Yuletide in good taste.

Using store-bought brownie mix is one sugarplum of a shortcut, and no one will guess how easy this recipe is to prepare. Get a jumpstart on preparation by making the trifles up to 24 hours in advance and store, covered, in the fridge. Just before serving, top with whipped cream and chocolate shavings. Garnish with fresh raspberries and mint leaves.

The mini trifle dishes are ideal for entertaining. When not in use, simply decorate with festive ribbons and fill with colorful candies. Whether you place them around the house or line them up on the holiday table, these miniature trifle dishes serve a multitude of purposes. So treat your loved ones to a decadent brownie dessert then make use of the dishes throughout the holidays. Now this is the sweetest way to help make the season bright.

From my family to yours, Merry Christmas.

Pick up a copy of The Harried Housewife’s Cookbook for more easy holiday recipes.

MINI BROWNIE TRIFLES

1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
2 eggs
1 (4-serving size) package chocolate instant pudding and pie filling mix
2 cups milk
2 tablespoons vanilla instant pudding and pie filling mix (from a 4-serving size package)
1 3/4 cups whipping (or heavy) cream
Whipped cream (optional)
Chocolate shavings (optional)
Fresh raspberries (optional)
Mint leaves (optional)
Preheat oven to 350 degrees. Grease the bottom of a 9×13-inch baking pan. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and eggs. Stir with a wooden spoon until mixed. Spread batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool completely on a wire rack; cut about 3/4 of the brownie into 1-inch pieces.

Meanwhile, prepare chocolate pudding mix as directed on package for pudding, using milk; cover and refrigerate. In a large bowl, combine vanilla pudding mix and whipping cream. Beat with an electric mixer until creamy; cover and refrigerate. In 6 miniature trifle dishes, arrange 7 of the brownies in the bottom and up the sides of the dishes; cover with chocolate pudding. Arrange 5 of the brownies in similar style; top with the whipped cream mixture. Cover and refrigerate at least 2 hours; top with whipped cream and chocolate shavings before serving, if desired. Garnish with fresh raspberries and mint leaves, if desired. Makes 6 miniature trifles (12 servings).

Thanks to Anchor Hocking for providing photography and dishware

Pumpkin Swirl Cheesecake Brownies

Recipe featured on WKTV NEWSChannel 2 October 11, 2013

Pumpkin Swirl Cheesecake Brownies

Pumpkin Swirl Cheesecake Brownies

Fudgy brownies are good enough on their own, but the addition of a slightly spiced pumpkin cheesecake mixture takes them over the top.

Swirled to tasty perfection, these decadent brownies are just right for fall get-togethers. While they look fancy, they actually are easy to prepare. And the nonstick coating on baking pans like this one from Oneida means you don’t have to use a lot of nonstick cooking spray to ensure the brownies are released from the pan with little effort.

For flawless squares and ease of cutting, refrigerate brownies for a least an hour. Cut them in half vertically down the center, then use a large spatula to remove each half to a large cutting board. Cut into squares.

With exceptional bakeware and delectable ingredients, scrumptious brownies with the pleasing taste of pumpkin cheesecake can be on your table in no time.

PUMPKIN SWIRL CHEESECAKE BROWNIES

Nonstick cooking spray
1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
3 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
3/4 cup pure 100% pure pumpkin
3/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and 2 eggs. Stir with a wooden spoon until mixed. Spread 3/4 of the batter into prepared pan. In a medium bowl, combine cream cheese, pumpkin, confectioners’ sugar, cinnamon, cloves, ginger, and the remaining egg; beat with an electric mixture until smooth. Drop pumpkin mixture by heaping tablespoons randomly onto brownie batter. Drop the remaining brownie batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 29 to 34 minutes. Cool completely on a wire rack. Refrigerate at least 1 hour before cutting. Makes 24 brownies.

Thanks to Oneida for providing photography and bakeware