Tuesday, April 22, 2014

Brownie Cheesecake

Austin loves brownies. I love cheesecake. We had to marry the two. 

(NOTE: Austin also likes cheesecake, and I also like brownies. Don't worry.) 

Brownie Cheesecake

Yields: 1 9" cheesecake

1 (18.4 oz) package brownie mix (I used Pillsbury Family Size Fudge Brownie Mix)
2/3 cup vegetable oil
1/4 cup water
5 eggs (divided use)
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
1/2 cup mini chocolate chips

Note: The oil, water, and 2 of the eggs are for the brownie mix. If you're using a different brownie mix, you may need different amounts or ingredients to make your brownie mix.

1. Preheat oven to 350 degrees fahrenheit. Spray the bottom of a 9" springform pan with cooking spray.

2. Prepare brownie mix with veggie oil, water, and 2 eggs. Pour the batter into the springform pan and bake for 35 minutes or until set.

3. Beat cream cheese with a mixer until fluffy. Add three eggs, one at a time, mixing well between each egg. Beat in the sweetened condensed milk and vanilla. Stir in the chocolate chips. Pour the batter into the prepared pan on top of the brownie.

4. Reduce the oven temperature to 300 degrees fahrenheit. Bake the cheesecake for 50 minutes or until set (to check doneness-- tap the side of the springform pan with a wooden spoon. If the entire thing jiggles a lot, it needs a little more time. The center should jiggle when the cheesecake it done, but it shouldn't seem "liquidy.")

5. To prevent cracking: When the cheesecake is done, crack the oven open for 5-10 minutes with the oven turned off before taking the cheesecake out.

6. Refrigerate the cheesecake until set and cooled (at least 4 hours).

Monday, April 7, 2014

Boston Cream Pie Cupcakes

I haven't written in a while... I'm engaged! 

We'll be married in June. Luckily, Austin (my fiancĂ©) loves sweets. We made Boston cream pie cupcakes recently and they were so good. 

Boston Cream Pie Cupcakes

Yields: 18 cupcakes
Recipe from Women's Day Magazine

2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar
3 eggs
2 tsp vanilla
1 cup buttermilk (or 1 cup milk + 1 tsp vinegar)

1 (3 oz) package Vanilla pudding (I used instant)
1 1/4 cups milk
1 tsp vanilla

Chocolate Glaze:
8 oz semisweet chocolate chips
1/3 cup sugar
1/3 cup water
3 tbsp butter softened


1. Preheat oven to 350 degrees fahrenheit (365 for high altitude). Line cupcake pans with 18 cupcake liners.


2. Mix together dry cupcake ingredients except sugar (flour, baking soda, baking powder, salt). In a separate bowl, cream together butter and sugar for 3-4 minutes or until light and fluffy. Add the eggs, one at a time. Add the vanilla and beat. 

3. Alternate adding the flour mixture and the buttermilk to the butter/sugar mixture. Using a food scoop, evenly distribute the cupcake batter into the liners. Bake for 18-20 minutes, or until a toothpick comes out clean. 


4. Mix the pudding mix, milk, and vanilla together with a hand mixer until it thickens up (usually about 3 minutes). Cover it with plastic wrap and put it in the fridge. 


5. After the cupcakes are baked and cooled, use either a knife or a cupcake corer, remove the center of your cupcakes to fill with the pudding. I put the pudding in a bag and cut the corner off to more easily fill them. Put the top of the cupcakes back on, then make the glaze. 

6. In a small saucepan over low heat, combine chocolate, sugar, and water. Stir until it's all melted, then remove from heat and add the butter. Stir until the butter is all melted, then spoon the glaze over your cupcakes. 

Happy Monday, everyone!