Archive for January, 2012

Marbled Brownies

Pretty and delicious.

Serves 6-8


For the Chocolate Batter:

8 oz semisweet chocolate

6 tablespoons butter

4 eggs

1 1/2 cups granulated sugar

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

1 cup walnuts, chopped

For the Cream Cheese Batter:

4 tablespoons butter, softened

6 oz cream cheese

1/2 cup granulated sugar

2 eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.  Grease a 9 by 13 inch baking dish.

To make the chocolate batter, melt the chocolate with the butter over low heat, stirring constantly.

Remove from heat and set aside to cool.

Meanwhile, beat eggs until light and fluffy.

Gradually add sugar and continue beating until blended.

Sift over the flour, salt, and baking powder and fold to combine.

Stir in the cooled chocolate mixture.

Add the vanilla and walnuts.  Measure and set aside 2 cups of the chocolate batter.

To make the cream cheese batter, beat together the butter and cream cheese with an electric mixer.

Add the sugar and continue beating until well blended.

Beat in the eggs, flour, and vanilla.

Spread the unmeasured chocolate batter on the bottom of the prepared pan.

Pour the cream cheese batter over it and drop spoonfuls of the reserved chocolate batter on top.

With a knife or metal spatula, swirl the mixtures to marble, but do not blend completely.

Bake until just set, 35-40 minutes.

Cut into squares for serving.


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Caramel Apple Crisp


Serves 6-8


5-7 Granny Smith apples, peeled, cored, and sliced

3/4 – 1 cup Salted Caramel

1 cup packed brown sugar

1/4 cup all-purpose flour

1/2 cup rolled oats

1/8 teaspoon salt

1/2 cup cold butter, cut into small pieces

1/2 cup chopped pecans

Preheat the oven to 375 degrees F.

Place the apples in a 9 by 13 inch baking pan and pour the caramel over the top.  Set aside.

In a food processor or by hand, mix together the brown sugar, flour, oats, and salt.

Cut in the butter until the mixture resembles a coarse crumble.

Stir in the pecans.

Sprinkle the mixture over the apples.

Bake for about 30 minutes, or until the topping is browned and the mixture is bubbling.


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Salted Caramel

 The best caramel you ever tasted!

Makes about 2 cups of caramel.


1 1/2 cups granulated sugar

1/2 cup water

2-3 drops lemon juice

1 1/4 cups heavy cream

1/8 teaspoon salt

In a saucepan over medium heat, combine the sugar, water, and lemon juice.

Bring to a boil, stirring frequently, then immediately stop stirring and don’t stir until the boiling process is over.

The mixture will turn clear, then begin changing color.

When the mixture is a golden brown color (shown above), remove from heat and slowly whisk in the cream.

Continue whisking until the caramel is completely smooth.

Stir in the salt.

Note: If there are little chunks of sugar that won’t dissolve, just strain the caramel.  It will taste exactly the same.

Use as an ice cream topper, an apple dip, and anything else you can think of!

Upcoming recipe:  Caramel Apple Crisp

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