Pumpkin Blondies

 

The other day there was quite a bit of pumpkin talk on the message boards I frequent. I immediately wanted pumpkin something and as soon as blondies were mentioned I had to have them! Luckily, I had all of the ingredients at home (except the white chocolate chips) and was able to whip these up fairly quickly. I used the 4oz of white chocolate chips I had left and added semi-sweet to make up the difference. I know lots of people are fond of the pumpkin/white chocolate combination, but I’m just not that crazy about white chocolate so it was a good substitution for me. I would recommend keeping some of the white chocolate though, because it does lend a nice sweetness. I was very happy with how these turnd out. They are absolutely delicious!

Pumpkin Blondies
Ingredients
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) chocolate chips (white, semi-sweet, or a combination)

Directions:
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and cut into squares.

Source: Cate’s World Kitchen

Tall and Creamy Cheesecake

This recipe was featured awhile ago by the Tuesdays with Dorie bakers. I thought the cheesecake looked divine back then, but I already had my favorite cheesecake recipe. So, I put it in the back of my mind and didn’t think about it again until last week.

My niece is visiting from Chicago and she has a very long list of all the things she wants to make with me. Cheesecake was the first thing she wanted to tackle. I immediately pulled out my favorite recipe, but decided we should try a new one. I must say I am so glad we decided to try a new recipe. This cheesecake is fantastic. The cheesecake itself is light and fluffy and much different than other cheesecakes I’ve tasted. So if you’re like me and think you already have your favorite cheesecake recipe give this one a try anyways. You will not be disappointed.

Tall and Creamy Cheesecake
Ingredients
For the crust:
1 3/4 Cups graham cracker crumbs
3 Tbsp sugar
pinch of salt
1/2 stick (4 Tbsp) unsalted butter, melted

For the cheesecake:
2 lbs (four 8oz boxes) cream cheese, at room temperature
1 1/3 Cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, at room temperature
1 1/3 Cups sour cream or heavy cream, or a combination of the two.

Directions
To make the crust:
Butter a 9 inch springform pan and wrap the bottom of the pan in a double layer of aluminium foil. Stir the crumbs, sugar and salt together in a medium bowl. Pour the melted butter over the crumbs and stir until all the dry ingredients are moist. Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom and half way up the sides of the pan. Put the pan in the freezer while you preheat the oven. Center a rack in the oven, preheat to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set aside to cool on a rack while you make the cheesecake. Reduce the temperature to 325 degrees F.

To make the cheesecake batter:
Put a kettle of water on the stove to boil. Working with a standmixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy; about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition — this will create a well-aerated batter. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

Put the foil wrapped springform pan into a roasting pan that is large enough to hold the pan with some space around it. Give the batter a few stirs with a spatula to make sure there is nothing left unmixed. Scrape the batter into the springform pan. The batter will reach the rim of the pan. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springorm. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned and may have risen just a little above the rim of the pan. Turn off the oven and prop open the door. Allow the cheesecake to sit in its water bath for one hour.

After one hour, carefully pull the setup out of the oven, lift the sprinform pan out of the roaster. Let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and refrigerate for at least 4 hours or overnight.

Source: Smells Like home

Milk Chocolate Brownie Ice Cream

As strange as it may seem I don’t really care for chocolate ice cream. Sure, I like it, but I would choose vanilla ice cream over chocolate any day (cake, now that’s a different story). Anyways, I hadn’t made chocolate ice cream yet and decided on this one. David Lebovitz suggested adding some brownie pieces so I did just that. This chocolate ice cream is delicious and the brownie pieces put it over the top delicious. It’s very rich, but definitely good.

For this recipe I had leftover brownies from the brownie mosaic cheesecake I made. You could use any brownie recipe, but these one bowl brownies were tasty and easy.

Milk Chocolate Brownie Ice Cream
Ingredients:
8 oz. milk chocolate with at least 30 percent cocoa solids, finely chopped
1 1/2 Cups heavy cream
1 1/2 Cups whole milk
3/4 Cups sugar
Bing pinch of salt
4 large egg yolks
2 tsps cognac (I used rum)
1/4 Cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)
2 cups brownie chunks

Directions:
Combine the milk chocolate and cream i a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the cognac, and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using. Fold in brownies.

Source: The Perfect Scoop, by David Lebovitz

Butterscotch Bars

Recently, I was looking for a treat to bring to my internship to thank them for having me there all semester. To me, nothing says thank you like some homemade goodies. I went on a recipe search for something that wasn’t too unhealthy. I ended up deciding on these butterscotch bars.

There were a couple of things with this recipe. The first being that some of the topping fell off. You could add more butter to prevent that, but I honestly don’t think I will next time. Yes, the topping fell apart a bit, but the taste and texture were fine  (plus, I’d rather save the extra calories!). The second issue is the serving size. Cooking light recommends cutting these into 36 squares — yeah right! I made them a little bit bigger. Finally, I omitted the nuts. I don’t like nuts and usually omit them from everything. I’m sure they would be delicious in these if you like them. Overall, I really enjoyed these and everyone at my internship raved about them! 

Butterscotch Bars
Ingredients:
1 Cup packed brown sugar
5 Tbsp butter, melted
1 tsp vanilla extract
1 large egg, beaten
9 oz all-purpose flour (about 2 Cups)
2 1/2 cups quick-cooking oats
1/2 tsp salt
1/2 tsp baking soda
3/4 cup fat-free sweetened condensed milk
1 1/4 Cups butterscotch morsels
1/8 tsp salt
1/2 cup finely chopped walnuts, toasted (I omitted)
cooking spray 

Directions:
Preheat the oven to 350 degrees F. Combine the sugar and butter in a large bowl. Stir in the vanilla and egg. Combine flour, oats, 1/2 tsp salt, and baking soda in a separate bowl. Add oat mixture to sugar mixture and stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13×9 inch baking pan coated with cookig spray; press into bottom of pan. Set aside.

Place condensed milk, butterscotch chips, and 1/8 tsp salt in a microwave-safe bowl. Microwave at high 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts, if using. Scrape mixture into pan, spreading evenly over the crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350 degrees F for 30 minutes or until the topping is golden brown. Place pan on a wire rack; run a knife around outside edge. Cool completely.

Source: Cooking Light

Brownie Mosaic Cheesecake

A couple weekends ago my grandparents headed home to Chicago. We miss them a lot and really enjoyed having them around for awhile. It became tradition during the time they were here that I would always make some type of dessert for the weekend. For their last weekend I wanted to make something extra special. I gave them a couple options and let them decide. This was the winner and I’m so glad they chose it. I have been wanting to try this recipe for quite some time. The cheesecake base is absolutely fabulous and would be wonderful by itself, but add the brownies into the mix and oh-my-gosh! It is over the top delicious. Everyone really enjoyed it! I can’t wait to use this cheesecake base again.

Brownie Mosaic Cheesecake
Ingredients
For the Brownies:
4 oz unsweetend chocolate, finely chopped
3/4 Cup butter
1 3/4 Cup sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
1 Cup flour

For the Crust:
1 1/2 Cups finely ground chocolate cookies (such as teddy grahams)
5 Tbsp unsalted butter, melted
1/3 Cup sugar
1/8 tsp salt

For the Cheesecake:
3 8 oz packages cream cheese, softened
4 large eggs
1 tsp vanilla
1 Cup sugar

For the ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 Cup plus 1 Tbsp heavy cream
2 Tbsp butter, cut into two pieces

Directions
To make the brownies, preheat the oven to 350 degrees F. Line a 9×13″ baking pan with foil, leaving the ends overhanging the sides of the pan. Grease the foil and set aside.

Microwave chocolate and butter in a large microwave-safe bowl on high for 30 second intervals, stirring in between, until the butter is melted. Stir in sugar, eggs, and vanilla. Add salt and flour. Mix well. spread into prepared pan.

Bake 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool in a pan on a wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4-1″ squares for use in the cheesecake. Set aside 2 cups for the recipe, and will have many extra brownies left over (they freeze well!).

To prepare the crust, combine all crust ingredients in a mixing bowl and stir until well combined. Press onto the bottom and one inch up the sides of a 9-inch springform pan. Fill right away or chill up to 2 hours.

For the cheesecake, preheat the oven to 350 degrees. Beat the cream cheese in an electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down the bowl between additions. Add vanilla and sugar and beat until well combined.

Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in the middle of the oven for 45 minutes or until cake is set 3 inches from edge, but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.

To make the ganace, put the chopped chocolate in a heatproof bowl. Bring the cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than you must to blend the ingredients. Let sit until it thickens to desired consistency. Then pour on top of cooled cheesecake and spread evenly. Chill to set.

Source: Annie’s Eats and BrownEyedBaker

Lemon Bars

Yep, another recipe involving lemons. I had a bowl full of beautiful lemons a couple weeks ago and found lots of wonderful ways to use them. There are so many variations of lemon bars out there and I really tried to pick the perfect one. I ended up going with a Cook’s Illustrated recipe since they have yet to let me down. These were fantastic. We brought these over to my mom’s to share with my grandparents and everyone thoroughly enjoyed them. If you’re looking for a wonderful lemon bar recipe look no further because these are wonderful.

Lemon Bars
Ingredients
For the crust:
1 Cup all-purpose flour
2/3 Cup confectioners’ sugar, plus extra to decorate
1/4 Cup cornstarch
3/4 tsp table salt
12 Tbsp unsalted butter, at very cool room temperature cut into 1-  inch pieces, plus extra for greasing pan

For the filling:
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 Tbsp all-purpose flour
2 tsp grated lemon zest from 2 large lemons
2/3 Cup lemon juice from 3-4 large lemons
1/3 Cup whole milk
1/8 tsp table salt

Directions:
For the crust: adjust the oven rack to middle position and preheat the oven to 350 degrees F. Lightly butter a 13 by 9 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.

Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into lined pan and press firmly with fingers into an even 1/4 inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

For the filling: Meanwhile, whisk eggs, sugar, and flour in a medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

To finish the bars: Reduce the oven temperature to 325 degrees. Stir filling mixture to reblend and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack and cool to room temperature. Transfer the bars to a cutting board, fold paper down, and cut into bars. Sieve confectioners’ sugar over bars, if desired.

Source: Cook’s Illustrated

Tiramisu

I have mentioned previously that tiramisu is one of my favorite desserts. My love for all things coffee started at a very young age because of my paternal grandmother. When I was little (around 2 or 3) my Grandma would give me coffee. It was mostly milk and she would let me put my own sugar in which made me feel so special. This usually ended up being a disaster, but she never got mad. She would then pour it out and let me start all over. This is one of the few memories I have with my Grandma and I attribute this to my love for coffee.

Now, on to the tiramisu. I’ve never made tiramisu and thought it would be difficult. Boy was I wrong! I couldn’t believe how easy this was to throw together. I made this to end our Valentine’s day dinner. My husband cooks for me every year on Valentines and I provide the dessert and/or appetizers (Thanks honey, I really enjoyed it!).

I actually halved the recipe and made it in a 8×8 baking dish. I have posted the original recipe below.  

Tiramisu
Ingredients
2 1/2 Cups strong black coffee, room temperature
1 1/2 Tbsps instant espresso powder
9 Tbsp dark rum (I used tia maria, any coffee liqueur would work)
6 large egg yolks
2/3 Cup sugar
1/4 tsp salt
1 1/2 pounds mascarpone cheese
3/4 heavy cream (cold)
14 ounces ladyfingers (42-60)
3 1/2 Tbsp cocoa, preferably dutch-processed
1/4 Cup semi-sweet or bittersweet chocolate, grated (optional)

Directions
Stir coffee, espresso, and 5 Tbsps rum (or coffee liqueur) in a wide bowl or baking dish until espresso dissolves; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, about 1-1 1/2 minutes, scraping down the bowl once or twice. Add remaining 4 Tbsps rum (or coffee liqueur) and beat at medium speed until just combined, 20-30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30-45 seconds, scraping bowl down once or twice. Transfer mixture to a large bowl and set aside.

In the now empty mixer bowl (no need to clean), beat cream at medium speed until frothy, 1- 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1- 1 1/2 minutes. Using a rubber spatula fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop a ladyfinger cookie into coffee mixture, roll, remove, and transfer to a 13×9 ince glass or ceramic baking dish. Do not submerge ladyfingers in the coffee mixture, the entire process should take no longer than 2-3 seconds for each cookie. Arrange soaked cookings in a single layer in the baking dish, breaking or trimming to fit as needed.

Spread half of mascarpone mixture over ladyfingers; use a rubber spatula to spread mixture into sides and corners of dish. Place 2 Tbsp cocoa in a fine-mesh strainer and dust cocoa over mascarpone.

Repeat dipping and arranging with remaining ladyfingers. Spread remaining mascarpone mixture over ladyfingers and dush with remaining cocoa. Wipe edges of dish dry with a paper towel. Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with grated chocolate, if using. Cut into pieces and serve chilled.

Source: Cook’s Illustrated

Coconut Cake

My grandparents came to visit for the months of Febuary and March this year to get out of the cold Chicago weather. Since Grandma arrived the day after her birthday I knew a cake was in order. She LOVES coconut so I agonized over which cake to make. I finally decided on a cook’s illustrated recipe and I’m glad I did. Everyone seemed to really enjoy the cake except for me because I don’t like coconut.

Coconut Layer Cake
Ingredients
Fort the cake:
1 large egg
5 large egg whites
3/4 Cup cream of coconut
1/4 Cup water
1 tsp vanilla extract
1 tsp coconut extract
2 1/4 Cups cake flour, sifted
1 Cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
12 Tbsp unsalted butter, cut into 12 pieces, softened, but still cool
2 Cups packed sweetened shredded coconut

For the frosting:
4 large egg whites
1 Cup granulated sugar
pinch of salt
1 pound unsalted butter (4 sticks) cut into 6 pieces, softened, but still cool
1/4 Cup cream of cocnut
1 tsp coconut extract
1 tsp vanilla extract

Directions
For the cake: adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with butter and dust with flour. Beat egg whites and whole egg in large measuring cup with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Combine flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2-2 1/2 minutes.

With the mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown. Cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after 20 minutes). Do not turn off often.

While cakes are cooling spread shredded coconut on rimmed baking sheet; toast in oven until coconut is a mix of golden brown and white, about 15-20 minutes, stirring 2 or 3 times. Cool to room temperature.

For the buttercream: combine whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a saucepan containing 1 1/2 inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch (and registers 120 degrees on an instant-read thermometer, about 2 minutes.

Transfer bowl to the mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticking, about 7 minutes. Reduce speed to medium high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue beating at medium-high until well combine, about 1 minute.

To assemble the cake cut layers in half horizontally using a long serrated knife (so each cake forms 2 layers). Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it in to the edges with an icing spatula. Hold the spatula at a a 45 degree angle to the cake and drag it across the surface to level the icing. Repeat with remaining cake layers. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.

Source: Cook’s Illustrated

Chocolate-Raspberry Truffle Ice Cream

This is my favorite ice cream made to date. My husband, however, still loves tiramisu ice cream. I am a fanatic about chocolate (especially dark) and raspberry together. I have had this recipe bookmarked for quite some time, but I always found another flavor to make instead. It’s a shame this one took so long — I LOVE it! The truffles were a little soft and turned into more of a fudgy ripple, and I must say that I liked it that way.

Chocolate-Raspberry Truffle Ice Cream
Ingredients
For the ice cream:
1 1/2 Cups heavy cream
1 Cup whole milk
4 oz bittersweet or semisweet chocolate, coarsely chopped
4 large egg yolks
1/2 Cup sugar
1 tsp vanilla extract

For the ganache:
1/4 Cup heavy cream
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, coarsely chopped
1 Tbsp chambord liqueur

For the raspberry swirl:
1/3 Cup seedless raspberry jam or preserves
2 Tbsp Chambord liqueur

Directions
In a heavy 2-qt saucepan, combine 1 cup of cream and the milk. Cook over medium heat until bubles form around the edges of the pan, about 5 minutes.

Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. (Set the saucepan aside for later use.) Whisk until the mixture is smooth.

Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the reserved saucepan and stir in the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Meanwhile, make the ganache: In a small saucepan, heat the cream and butter over medium heat until the butter melts and bubbles form around the edges of the pan, about 3 minutes. Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. Whisk until the mixture is smooth. Add the chambord and stir to combine. Pour the truffle mixture into a lightly greased, small, shallow pan or dish. Let cook to room temperature, cover, and refrigerate until ready to use.

Shortly before freezing the ice cream, make the raspberry swirl: In a small saucepan, combine the jam and Chambord. Warm gently over low heat, stirring to blend, about 3 minutes. Remove from heat and let cool completely.

Pour the chocolate custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Meanwhile, remove the truffle mixture from the refrigerator and let it soften slightly. Using your fingers or a small knife, break the truffles into small pieces.

When the ice cream is nearly frozen and the consistency of thick whipped cream, add the truffle pieces. Churn or stir just until mixed. Poon about one-fourth of the ice cream into a 1.5qt freezer safe container. Spoon a layer of raspberry swirl evenly over the icream and top with a layer of ice cream. Continue to layer the ice cream and raspberry swirl in the same way, ending with a layer of ice cream.

Freeze for at least 3 hours before serving.

Source: Williams Sonoma Ice Cream, by Mary Goodbody

Cheesecake Bars

I was asked to make a dessert for a bake sale at my internship. Most everything had been spoken for and when my supervisor mentioned cheesecake I thought bars would be much more appropriate. They are perfectly portioned for a bake sale and much easier to package. I never got to taste one of these, but I got wonderful reviews. I guess I’ll just have to make them again!

Cheesecake Bars
Ingredients
1/3 Cup Butter, softened
1/3 Cup packed brown sugar
1/3 Cup chopped walnuts (omitted)
1 Cup siften all-purpose flour
1/4 Cup white sugar
8 ounces cream cheese, softened
1 Tbsp lemon juice
2 Tbsp milk
1 egg
1/2 tsp vanilla extract

Directions
Preheat the oven to 350 degrees F

To make the pastry, cream together the butter and brown sugar until light and fluffy. Add in the flour and nuts (if using) and stir until mixture becomes crumbly. Press the mixture into an 8 inch square baking dish and bake for 12-15 minutes. Let cool on a wire rack.

To make the filling, beat together the white sugar and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla mixing well. Spread the cream cheese mixture evenly over baked crust.

Bake for 25-30 minutes. Let cool on a wire rack. Keep regrigerated.

Source: Allrecipes