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!!!

Salted Caramel Brownie Brittle. ...Crackle, Brittle, or Bark I call these Brittle and my grandson Josiah loved them so it's official they're good.

These crunchy, chocolaty, buttery, Brownies also have the name of 'Brownie Crackle' and 'Brownie Bark', all I know is that they are very delicious. These have a little hint of coffee in them that goes well with the chocolate and caramel in the recipe.

I've been on a chocolate cooking spree lately, so when it came to baking these Brownie Crackle I used a box recipe from Justapinch.com as my baseline and added my yummy goodness to the mix like caramel, sea salt, and chunks of chocolate.

Last week while shopping at Walmart restocking my baking cabinet, I noticed they had brownie mix for a $1.00 not the 'off brand' or the store brand, but the name brand so I threw a few bag in my cart not having a exact plan what to do with them but just to have them on hand 'just in case'. 

On the day I made these I really had no clue what to bake all I knew was I needed to bake something. I looked up brownie recipes, cake recipes but I wasn't feeling the vibe then, I searched brownie cookies and a simple recipe came up and with a few add-in my Brownie Crackle was born. 

Here's what I used:

• 2 bags of Betty Crocker fudge brownie mix ***I removed 2oz as the base recipe called for 18oz ***or just purchase a 18oz box mix

• 1/2 TBSP Fogers instant coffee

• 1/3 cup water

• 1/3 cup of vegetable oil 

• 1TBSP butter flavor

• 3/4 cup semi-sweet chocolate chunks 

• 1 cup Nestle caramel sauce heated in microwave for easy spreading

***I did not use the entire cup of caramel 

• sea salt ***I 'eyeballed' the amount to my desired tasted

Youll need:

Parchment paper

Offset spatula

Wooden spoon **NOT WHISK

Wide cookie sheet pan

***Preheat oven to 325°

- Line cookie sheet with parchment paper to cover the entire bottom of pan, set aside

- In  large mixing bowl combine everything EXCEPT chocolate chunks, sea salt, and caramel, mix until evenly combined then stir in chocolate chunks 

Now, here comes the fun part:

- pour the mixture onto the prepared cookie sheet

- using the outset spatula spread the mixture out thin making sure its evenly spreaded BUT not all the way to the edge of the pan the mixture will spread out a little more as it cooks

- In a microwaveable bowl heat up caramel sauce in short increments so it don't burn, its ready when its very loose when stirred 

- drop a few dollops atound the mixture, using a wooden skewer soread the caramel around into desired pattern

- now, sprinkle the sea salt on top of caramel 

- place pan in oven and bake until crispy and mostly dry 30 - 40mins.

- *** I  checked mines at the 35min mark, remove from oven, and used a pizza cutter to cut into my desired shape

- return to oven, turn oven off leave in oven until completely cool

- remove from oven, drop the pan on countertop lightly to help break apart brittle or use your hands

ENJOY!!!

Parmesan herb Spaghetti squash & meat sauce

I found the cutest Spaghetti squash at the Dollar Store the other day, I  remembered I had some of my homemade meat sauce in the freezer and 'bomb'!!! a lowcarb meal came to mind. Even with the cheese bread this meal won't ruin your lowcarb day.

When shopping I like to shop around for the best prices especially on items I'll be cooking within a weeks time, so most of the time I'll start at the Dollar Store and the Grocery Outlet that sells fresh vegetables. It seems like I'm in there for hours but, I walk out knowing I've checked the expiration dates and examined the produce closely because all deals aren't good deals. 

While shopping at the Dollar Store I found the cutest little spaghetti squash as if it was just for one person and a leftover. Spaghetti squash are really hard to cut, before starting this dish I microwaved the squash for 4mins, its suggested to microwave the squash depending on its size anywhere between 3-6 minutes.

This is a quick and simple meal not too complex, very light and tastey, you'll need:

Preheat oven 375°

》Spaghetti squash 

》1-2 TBSP butter + 1TBSP for the bread

》1/2 cup Parmesan cheese divided + 1TBSP for the bread

》1 clove roasted garlic or 1/2 tsp. garlic powder ***be aware that garlic powder has the tendency to burn quick

》 1/8 tsp dried Basil

》Torpedo roll cut in half or any bread roll

》homemade or canned meat sauce

》olive oil,  sea salt and pepper 

THINGS TO DO AHEAD OF TIME:

• heat up or cook your homemade meat sauce

• if using a canned meat sauce heat it up and season it to your desired taste

NOW:

• microwave the squash for 4mins. allow to cool, once able to handle the squash cut it lengthwise, using a spoon remove seeds and membranes. 

• rub the inside of the squash with olive oil and season with salt and pepper 

• on a foil lined baking sheet lay the squash cut side down and cook for 30mins. 

• allow the squash to cool, then using a fork scape out the middle from side to side, if you scape down the middle you'll cut the spaghetti strands in half so find the pattern that allow for longer strands

• In a medium sized skillet over medium high heat add 1-2TBSP butter 1 clove roasted garlic or 1/2 tsp garlic powder,  mash and stir to avoid burning

• add half of the spaghetti Squash and toss to coat

• add the half of the parmesan cheese

• now add the last of the squash and top with the last half of the parmesan cheese

• toss the spaghetti and cheese around in pan, remove from heat, season to taste if needed

• remove spaghetti Squash from the skillet put into another pan to keep warm set aside

• wipe out that same skillet return to medium heat  

• add 1TBSP of butter allow to melt

• add the bread toss to coat, then allow to cook 2 mins cut side up

• sprinkle parmesan cheese on top then Basil, press the cheese down to help stick before turning bread over

• turn bread over allow to cook and press down to help cheese color and stick to bread **DO NOT SMASH THE BREAD

Plate your meal and ENJOY!!!