Cheesecake Fudge Brownie

Cheesecake Fudge Brownie

Ingredients:
Fudge Brownie:

3/4 cup All-purpose Flour

1 cup granulated White Sugar

3/4 cup Unsweetened Cocoa

1/2 cup Brown Sugar, packed

1/2 tsp Baking Powder

1/4 tsp Salt

2 cups Bittersweet Chocolate Chunks, divided

1/3 cup Low-fat Milk

1/3 cup Butter, melted

1 tsp Vanilla Extract

2 large Eggs, lightly beaten

Cooking Spray

Cheesecake Topping:
225 g Cream Cheese, room temperature
1/4 cup White Sugar
1 large Egg, room temperature
1 tsp Vanilla Extract

Instructions:

Preheat the oven to 175°C.
Grease a 9" square baking pan with cooking spray, or Line a 9" square baking pan with a foil so it hangs over the edges by about 1", and spray with cooking spray. Set aside.

Prepare the fudge brownie batter.

In a large bowl, combine the flour, white sugar, cocoa, brown sugar, baking powder, and salt.

In a microwave-safe bowl, combine 1/2 cup of chocolate chunks with milk; microwave for 1 minute on high, stirring every after 30 seconds interval.

Stir in butter, vanilla, and eggs.

Add milk mixture and1/2 cup chocolate chunks into the flour mixture; stir to combine.

Pour the batter into the prepared baking pan. Set aside.

Prepare the cheesecake mixture.
In a medium bowl, beat the cheesecake with an electric mixer at a medium speed until smooth and creamy, about 1 minute.
Then add-in sugar and vanilla; Continue beating until smooth, about 1~2 minutes.
Crack-in egg and beat again until well-blended.

Drop by spoonfuls of cheesecake mixture over top of brownie batter.
With a knife, swirl the cheesecake mixture into the brownie batter to incorporate it in a swirl effect.

Bake in the preheated oven for 30~40 minutes, or until the top is just set.
Remove from the oven, and let cool completely in the pan on a  wire rack.
Remove brownies from the pan, or lift brownies out of the pan by the foil;  thengently peel off the foil.
Spray a knife with a little oil and cut into 2" squares; place on a plate and serve

Happy Baking!!

Frank Puffs

Frank Puffs

Ingredients:

4 pcs Frank Sausages or Hotdogs

1 pc (20x25) Puff pastry, quartered

3~4 tbsp Mayonnaise

1 tsp Honey Mustard

dash of Garlic Powder to taste

Egg White for brushing

Ketchup to drizzle *optional

Instructions:

Place a pan with water and turn the heat to high.

Let the water come to a full boil, slip-in the franks or hotdogs one by one with tongs once the water is boiling.

Adjust heat to low, and let simmer for 3~6 minutes, depending on how you like them cooked.

Note:

For a moister, softer hotdogs, simmer them for less time, around 3~4 minutes.

For a crisper hotdogs, simmer them for more time, around 5~6 minutes.

Drain water, and remove hotdogs. Dry them off with a paper towel, and set aside.

Preheat oven at 175°C.

On a lightly floured clean working table, lay a piece of quartered pastry dough down; Coat with mayo and honey mustard, and sprinkle garlic powder to taste.

Then wrap around cooked frank or hotdog.

With a pastry brush coat the pastry dough with egg white.

Arrange on a paper lined baking tray, and bake in the preheated oven for about 30 minutes, or until the dough is nicely browned.

Drizzle with ketchup if you like before serving.

Enjoy!!