Squirrel X's Culinary Miscellany!
cheesecake zig-zag brownies
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
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"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Cheesecake Zig-Zag Brownies
Ingredients:
2 ounces unsweetened bakin' chocolate
1/2 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/3 cup all-purpose flour
1 cup chopped pecans or walnuts
1 [8 ounce size] package cream cheese, at room temperature
1/2 cup white sugar
2 tablespoons bakin' cocoa powder
1/2 teaspoon vanilla extract
2 eggs
1 tablespoon flour
Instructions:
1) Preheat oven to 350�. Position oven rack one third of the way up from bottom of the oven. Line a 9x9" pan with a 12" square of aluminum foil. Brush the interior of the foil-lined pan with 1 tablespoon melted butter, then set aside.
2) Melt the chocolate and butter in a heavy saucepan over
medium heat, stirrin' occasionally.
3) Beat in the sugar and 1/2 teaspoon vanilla extact with a wire whisk.
4) Remove pan from heat and beat in 2 eggs, one at at a time.
5) Add 1/3 cup flour and blend well.
6) Add the chopped nuts.
7) Turn batter into pan and smooth top with a spatula, then set aside.
8) Beat cream cheese in a small bowl 'til soft.
9) Beat in the 1/2 cup sugar, 2 tablespoons cocoa powder,
and 1/2 teaspoon vanilla extract.
10) Add 1 tablespoon flour and the 2 eggs, one at a time,
beatin' well after each addition.
11) Pour cheesecake batter over brownie batter.
12) Smooth top with a spatula.
13) Insert a knife near the one bottom corner of the pan and cut through
in a zig-zag pattern.
14) Delicately re-smooth the top with a spatula.
15) Bake for about forty minutes, or 'til a toothpick inserted in
the center comes out clean.
16) Refrigerate for about three hours 'til brownies are firm.
17) Cover the top of the pan with a sheet of waxed paper.
18) Put a cookie sheet on top of the waxed paper and
turn the pan upside down.
19) Peel off the aluminum foil, then turn the brownies over again
onto a servin' platter. The cheesecake layer should be on top.
20) Cut into squares and serve chilled.
21) Refrigerate any leftover brownies.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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