Double fudge Cream cheese Brownies #sodarngood

While still in my 'need to create something with chocolate' mode, my son JoRon called and told me he was coming to town and could I bake him and my grandson Josiah (to which is one of my favorite little people, I swear he gives the bestest hugs) something sweet, so I immediately switched  into 'baker's mode'.

I find myself getting more and more excited about cooking real food or baking sweet treats. My joy comes from seeing people's reaction to the finished dish and their outward satisfaction of tasting the finished dish

My go to cookbook is my Land O'Lake cookbook that I "my chest of treasure". I  normally use it as a baseline for my recipes or reference to a dish but then I add a few of own twist to the mix and voila sweet treats appears.

 

Before the preparation of this amazingly moist Brownie, allow the cream cheese and egg to reach room temperature, and then let the baking begin

You'll need to get ready:

for the Brownie 

~ your oven preheated at 350°

~ 1 cup butter

~ 1oz. unsweetened chocolate  

**(4 squares)

~ 2 cups white sugar

》1 1/2cup AP flour (all purpose)

~ 4 eggs lightly beaten

~ 1 tsp. salt

~ 1 tsp. baking powder 

~ 2 tsp. pure vanilla 

~ 1 cup semi-sweetchocolate chunks 

Make ready for the Filling:

~ 1/4 cup white sugar

~ 2 TBSP butter **room temperature 

~ 3 oz. cream cheese **room temperature 

~ 1 egg

~ 1TBSP AP flour

~ 1/2 tsp. vanilla 

As we all know that 'preparation' is key to success, and in the kitchen its always best to have things cut, chopped, diced, and sliced ahead of time so, let's start by preparing the filling, the chopping the semi-sweet chocolate into chunks.

》 In a medium bowl, using a electric mixer or by hand cream together 1/4cup sugar, 2TBSP butter, and the 3oz. cream cheese

》 add in flour and vanilla, then mix in egg until well combined, set aside

NOW:

》With a sharp knife chop the semi-sweet chocolate into desired chunks to equal 1 cup, set aside

》 line a 13x9" baking pan with enough parchment paper that alow some to hang over, this will make it easy to remove the Brownies from the pan  once cooled

》spray parchment paper with cooking spray, set prepared pan aside

NOW, let's get down to the knitty-gritty

》Begin by adding the 1 cup butter and unsweetened chocolate to a mediun to large saucepan over medium heat

》cook until melted, stirring occasionally to ensure a even melted mixture, remove pan from heat 

》Stir in the rest of the Brownie ingredients *EXCEPT eggs and chocolate chunks

》 **ADD flour into mix in 2 batches 

》mix until combined don't over mix

》add eggs and mix well

》 now, fold in the semi-sweet chocolate chunks 

》pour half the Brownie batter into pan, then pour the cream cheese mixture on top of brownie batter

》 the cream cheese mixture will not totally cover the brownie mixture

》now, pour the remaining brownie mix on top of cream cheese mixture

》 using a wooden skewer make swirling designs in the batter

》**if using a foil pan like I did place the Brownie pan on a cookie sheet for more stability 

》tap pan on countertop to remove as many air bubbles as possible 

》bake for 30 - 35mins **I set my tomer for 30mins then checked for doneness, I  needed to let cook for a full 35mins

》allow to cool, remove from pan, and allow to cool before cutting

》cut into desired size, I would've cut then into bite size and made 3 dozen but I  know my family love their brownies cut into nice sizes

This is my grandson Josiah or 'Jojo' but I call all my grandkids 'Bootz'. His smile is so heart warming, he couldn't wait to taste the Brownie but once he realized the Brownies were for him his smile got even bigger.

ENJOY!!!

Caramel morsels & sea salt cookies

These cookies are 2 of 5 desserts I baked for my family, well my son JoRon and daughter Chanel asked that I make them chocolate chip cookies and I was more than happy to so.

I searched the internet for a simple recipe for chocolate chip cookies and found and interesting recipe that was very different than the others. This recipe was adapted from the 'Sweetandsavorytooth' website but with a few changes my tweaked version was all the rave between my family and their friends, and now I have two more request for 2 batches this weekend.

So, to start these mouthwatering delights you'll need:

1+ 3/4 cups AP (all purpose) flour

1/2 tsp. baking soda

1 stick + 2 TBSP unsalted butter

4 TBSP cold unsalted butter cubed

****this total amount of unsalted butter should equal 1 and 3/4 sticks

1/2 cup sugar

3/4 cup packed brown sugar

1 tsp. salt

1 tsp. vanilla extract

1 tsp. vanilla essence

1 whole large egg

1 large egg yoke

1+1/4 cups semi sweet chocolate chips

1/2 cup Nestle Toll House Delightful caramel morsels

Sea salt to sprinkle

~Now that's prepared, preheat oven to 375°

~ line two cookie sheets with parchment paper

*** in a bowl mix together the flour and baking soda, set aside

 

Add 10 TBSP of the butter into a heavy bottom medium skillet over medium high heat, Allow the butter to melt, continually swirl the butter around in the skillet to prevent it from burning, ***The idea is to brown the butter leaving it with a nutty smell so keep the butter moving by constantly swirling it, this process might take no more than 3 1/2 minutes, once that is done remove from heat. 

 

Pour the browned butter in a heat proof bowl and add the cold cubed butter and allow it to melt completely

 

 

Now, add the both sugars, vanilla, vanilla essence, and salt to the butter and whisk together...

Add in the egg and egg yoke, continue to whisk this mixture for 30 seconds and allow to rest for 3 minutes... Do this whisking process 3 more times and the results should be a brown, smooth, and thick mixture...

 

Next, add the *** flour mixture to the butter mixture and blend just until combined do not over mix...

 

Now, add the chocolate chips and the caramel morsel and fold into mix 

 

Using a tablespoon of dough, drop dough onto prepared cookie sheets and add *** about 2 - 3 extra caramel morsel onto then sprinkle with the sea salt, bake one sheet at a time

 

Bake at 375* for 10 - 12 minutes (depending on your oven) ensuring to rotate pan at 5 minutes of baking to allow for an even bake, when done remove from oven allow the cookies to cool in pan then transfer to wire rack to cool completely. These cookies will keep nice and moist in an air tight container

 

my family ate the last batch straight off the wire rack

ENJOY!!!

BIG baked goodness!!!

The BIG toffee & semi sweet chocolate chip cookie

 

 

 

 

ENJOY!!!

 

ENJOY!!!