Brownie and Vanilla Chocolate Chip Cheesecake Bites

 

I love chocolate. I know it's passé, but I seriously do love chocolate. I bake a lot of different chocolate recipes - cookies, donuts, cupcakes, cheesecake, mousse, and probably more if I think on it longer. So, I thought what could be better than combining different chocolate desserts? Behold my version of a brownie and cheesecake bite. I decided to make the cheesecake as a vanilla and chocolate chip version, and it's pretty darn tasty.

Brownies 

3 1/3 cup sugar (667 grams)

1 cup butter (or margarine)

8 oz unsweetened chocolate baking bar

1 tsp ground instant espresso

1/4 cup warm water

1 Tbsp vanilla extract

4 eggs

2 2/3 cup all-purpose flour (400 grams)

4 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees. In a medium size pot, melt the sugar, butter, unsweetened baking bar, and the espresso dissolved in warm water over medium heat until melted.

While the chocolate mixture melts, in a bowl measure out the flour, cocoa, baking soda and salt. 

When the chocolate mixture finishes melting, transfer the contents to a bowl and allow it to cool so the eggs don't scramble when you add them. I recommend you prep the cheesecake mixture while the chocolate mixture cools. (see below)

Add the vanilla and stir until combined.

Once the chocolate has cooled enough, add the eggs one at a time, combining well after each addition.

Add the flour mixture and mix until combined.

Vanilla Chocolate Chip Cheesecake

1/2 cup sugar (50 grams)

8 oz cream cheese (full fat)

1 egg

1 tsp vanilla bean paste

1/2 cup mini chocolate chips

Using a hand mixer, beat the cream cheese and sugar on low speed until smooth.

Add the egg and beat until incorporated, but not more than necessary. Be sure to scrape down the sides to ensure the cream cheese is incorporated.

Add the vanilla and beat until incorporated.

Fold in the mini chocolate chips.

Put muffin liners in 24 muffin tins. Using a 30 scoop, put one scoop of brownie mix in the bottom of each tin. Use your fingertip to slightly flatten the scoops of batter.

Using a 50 scoop, put one scoop of cheesecake batter on the brownie batter and spread out.

Using the 30 scoop again, top each cup with another scoop of brownie batter. Again, use your fingertips to slightly flatten and spread out the brownie batter.

Bake 20 mins until tops are set.

Pineapple Curd

 

Have you ever tried pineapple curd? What's a curd is probably your first thought. A curd is a custard made with juice (and sometimes zest), butter, sugar and eggs (and also sometimes gelatin) and used as a spread or filling in desserts. Now, to the pineapple. I'm weird, and I know it... I like many flavors of fruit, but I have textural issues and don't eat many different fruits. Pineapple is one of these fruits. So, when I saw this recipe for pineapple curd made with pineapple juice, I really wanted to try it. Oh my goodness, it is delicious! Rich, creamy, bold pineapple flavor. It is amazing. I've used it in two different cupcakes - recipes coming soon, and I've also used it in this mousse bomb pictured above... It's difficult to describe just how amazing these were. Just so you know what you missed, the center is the pineapple curd, the next layer was a caramel mousse, I covered the bombs with white chocolate and set it all on a sliver of vanilla poundcake. The curd added a wonderful depth of flavor in all the desserts I've used it in. You need to give this curd a try!

1 cup pineapple juice (the small can is a perfect 8 ounces)
1 cup sugar

1 1/2 Tbsps lemon juice
3 eggs, 2 egg yolks
1/2 cup of unsalted butter (4 ounces or one stick)
pinch of salt
1 tsp gelatin and 1 Tbsp cold water (optional)

Separate the eggs, cut the butter into small pieces, juice the lemon, and measure out the gelatin and water if using it.

In a medium-sized saucepan, simmer the pineapple juice on medium-high heat until it is reduced to 1/4 cup of liquid. Remove from the heat and add the sugar, a pinch of salt and the lemon juice, and whisk until combined. 

Add the eggs whisking constantly and vigorously. 

Put back on medium-low to medium heat and begin adding the butter one pat at a time. Whisk constantly and keep the heat lower than medium so that the curd heats slowly and you don't cook the eggs. Wait until the piece is almost melted before adding the next pat.

Once you've added all of the butter, sprinkle the gelatin on the water if you're using it to allow it time to bloom. If you want to have a little firmer texture to your curd, it's very helpful. If you will just keep it in a jar and spread on whatever you want, then you probably don't need it.

Keep whisking the curd until it thickens. It should resemble a warmed pudding texture. It should stick to your whisk when you lift it out of the pot. Remove from the heat and stir in the bloomed gelatin until it's completely dissolved.

This next step is very important to ensure you have a silky smooth and delicious curd - you have to strain it. I use a sieve and a spatula to strain mine.

Cover the curd with plastic ensuring the entire surface is touching plastic. Allow to cool on the counter an hour or so, and then get it into the fridge the finish cooling and setting up.

Now you can use this deliciousness however your heart desires! It is delicious is strawberry cupcakes, coconut cupcakes and even cinnamon and cardamom cupcakes! Please let me know if you try it!

Banana Pudding

There are a few items that just scream of the South. Sweet tea, fried chicken, watermelon, and of course, biscuits are a few. I'm sure there are plenty more food you can think of, but today's topic is all about banana pudding. This is one of my mother's favorites, so I decided to make some for dessert for her on this past Mother's Day. I found this recipe to make for her several years ago, before Pinterest even, so all I have is a printout. It must be good though, because she said it's one of the best banana puddings she's ever had.

1 cup sugar
3 eggs, beaten
dash of salt
2 Tbsp cornstarch
2 cups milk
1 tsp vanilla
4 ripe bananas
1 Tbsp lemon juice (may use a bit more or less)
1 box vanilla wafers

3 egg whites
1/4 tsp cream of tartar
1/3-1/2 cup sugar

Mix sugar and eggs together.

Add salt, cornstarch. Combine.

Add milk, and whisk until blended.

Slice bananas thinly, but not too thin. I usually shoot for about a 1/2 inch thickness.

Toss bananas in lemon juice. This will help keep the bananas fresh and stop them from browning. Don't skip this step!

Bring custard mixture to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat; add vanilla and mix well.

Arrange your layering station by having the bananas, custard and wafers close to your serving bowl. I used a 1.5 quart bowl as mine, and it was perfect.

Begin layering by placing a spoonful of custard in the bottom of your serving dish. Place a layer of wafers on the custard.

Place a layer of bananas on the wafers.

Keep layering until all the bananas/wafers are used up. I got three good layers out of all the ingredients.

Top the final layer of bananas with all of the remaining custard.

Preheat oven to 450 degrees. Make the meringue by whisking the eggs whites with the cream of tartar until foamy.

Gradually add sugar until stiff peaks form and meringue is shiny. Spread carefully over top of banana pudding.

Bake banana pudding for 5-7 minutes until meringue begins to turn golden brown. Remove from heat and allow to cool before covering and placing in the fridge.

Coconut Macaroons

This recipe is one of the oldest recipes I own. I'm not even sure where it came from. It's in my green index box recipe holder that I've had since I was about 11. These cookies are so fluffy and sweet and just all around delicious! It's a pretty simple and straightforward recipe, so give this a try!

2 egg whites
dash of salt
1/2 tsp vanilla extract
2/3 cup granulated sugar
1 1/3 cup flaked coconut

Beat egg whites, dash of salt, and vanilla until soft peak forms.

Gradually add sugar, beating until stiff.

Fold in coconut.

Drop by rounded teaspoon onto a greased cookie sheet - I actually used parchment paper rather than greasing the sheet.

Bake at 350 degrees about 20 minutes.