my true love sent to me
Five golden rings,
Four calling birds
Three French hens,
Two turtle doves
and The Best Ever Rum Balls Recipe
Cheesecake Brownies
One 9-inch (23cm) square pan
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet 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-inch (23cm) 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.
2. Preheat oven to 350 degrees (180C).
3. 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.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. 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.
12 brownies
8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (Can be found in a Gourmet or Latin Market)
Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Storage: These brownies actually become better the second day, and will keep well for up to 3 days
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These rich and decadent no-bake chocolate custard bars originated in
Rich Nanaimo Bars
| Bottom Layer
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| Second Layer
2 cups of icing (confectioners) sugar | |
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| Third Layer
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To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.
To make the second layer: Cream the butter, milk or yogurt, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.
Chill in the fridge while you make the third layer.
To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.
6 cups Special K cereal (you can also use Rice Krispies or a mixture of the 2)
1 cup white sugar
1 cup light corn syrup (spray the measuring cup with cooking spray to easily get it out of the cup)
1 teaspoon vanilla
1 cup peanut butter
2 cups semisweet chocolate chips
1 cup butterscotch chips
Spray a 15 by 10-inch jelly roll pan with cooking spray.
Measure Special K into a large bowl. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in the vanilla and peanut butter. Pour the mixture over the Special K and mix well. Press the mixture into the prepared pan. (I spray wax paper with cooking spray, and press with the wax paper.)
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stopping and stirring every 30 seconds, until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
1 generous cup of natural crunchy peanut butter, divided
4 1/2 teaspoons of butter, softened
1/2 cup of confectioners' sugar
1/2 teaspoon of salt
3/4 cup of milk chocolate chips
3/4 cup of dark chocolate chips
150 gram bar of dark chocolate with caramel
Line 12 regular muffin tins with paper muffin cups.
In a small bowl, stir together 1/2 of the peanut butter, butter, sugar and salt until smooth. Set aside.
In a medium heavy pan, melt the chocolates and remaining peanut butter, stirring until smooth.
Drop a generous tablespoon of the melted chocolate mixture into the muffin cups. Divide the peanut butter mixture evenly over the chocolate. Top evenly with remaining chocolate mixture. Chill until set.
Makes 12 extremely decadent peanut butter cups.
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