Recetas

CHOCOLATE CHIP COOKIE DOUGH BROWNIES
Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min
These brownies are a major treat for cookie dough lovers...
Ingredients:
BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
3/4cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
Directions:
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray.In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix).Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough overthe cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. Thesebrownies are best to serve placed inside cupcake papers and served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips ontop, if desired.
Tips:
*If you're looking for a more chocolatey brownie, add 1/2 cup mini chocolate chips to the brownie batter.

GREAT IDEAS

INDIVIDUAL CHEESECAKES WITH ORANGE-CRANBERRY SAUCE

For the Crust:
1 ½ cup graham cracker crumbs
4 tablespoons unsalted butter; melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon

For the Filling:
3 (8 ounce) bricks of cream cheese;softened
3/4 cup sugar
¼ teaspoon salt
1 vanilla bean, split in half and seeds scraped
3 large eggs, at room temperature
1/3 cup heavy cream

For the Orange-Cranberry Topping:
12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice

Directions:

For the Cheesecake
1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.
2. In a small bowl,combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.
3. In a medium bowl beat the cream cheese onmedium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.
4. Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.
5. Bake until the...