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!!

Fudge Walnut Brownie

Fudge Walnut Brownie

Ingredients:

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 cup Bittersweet Chocolate Chunks, divided

1/3 cup Low-fat Milk

1/3 cup Butter, melted

1 tsp Vanilla Extract

2 large Eggs, lightly beaten

1/2 cup Walnuts, chooped and divided
Cooking Spray

Instructions:

Preheat the oven to 170°C.

Lightly grease a 9" brownie baking pan.

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, 1/2 cup chocolate chunks, and 1/4 cup chopped walnuts into the flour mixture; stir to combine.

Pour the batter into the greased baking pan, and prinkle top with remaining 1/4 cup chopped walnuts.

Bake in the preheated oven for 20 minutes, or until a wooden pick inserted in the center of the brownie comes out with moist crumbs clinging.

Remove from the oven, and place pan onto a wire rack to cool down a bit. Cut into squares and place on a plate before serving.

Happy Baking!!

Churros Lazo (Spanish Doughnut Loops)

Churros Lazo (Spanish Doughnut Loops)

Ingredients:

1 cup Water

2 tbs Brown Sugar

1/2 tsp Salt

1/3 cup Butter

1 cup Plain Flour

2 Eggs

1/2 tsp Vanilla Extract

1/4 cup White Sugar

1/2~1 tsp Ground Cinnamon, depending on taste

Deep-frying Oil

Dipping Sauce:
Cream Cheese
Chocolate Sauce (see recipe below)
Blueberry Sauce (see recipe below)

Instructions:

Heat about 2 inches of deep-frying oil in a frying pan.

In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a heavy-based sauce pan add-in water, brown sugar, salt, and butter; heat to boil.

Remove from the heat, and add-in the flour. Stir well, mixing until well-blended. Set aside.

In a separate bowl, crack-in the eggs and add-in vanilla; then add this mixture to the prepared flour mixture.

Stir until well-blended and the eggs completely mixed-in.

Fill your piping bag with the churro dough, and attach the largest star-shape nozzle you have.

Test your heated oil by placing a small amount of dough in it.

(The dough should bubble up right away, and your batter should turn golden in about 30 seconds. If the oil is not hot enough, your churro will be soggy.)

Once the oil is hot enough, firmly but gently squeeze some dough out through the nozzle into the hot oil about 4 inches long or at the desired length; then cut or pinch off the dough and let it drop into the oil. *Be careful not to get splashed with the hot oil and burn yourself!

You should be able to cook 4 or 5 churros at a time. Each churros should take about 30~60 seconds to cook to a nice golden brown color, turning them over and over with a slotted spoon. 

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until well-coated.

Serve Chocolate Sauce, Blueberry Sauce, or/and Cream Cheese.

Happy Cooking!!

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Homemade Chocolate Sauce

Ingredients:

1 (200g) bar Dark Chocolate (not too bitter-type), broken into chunks

100ml Double Cream

100ml Whole Milk

3 tbsp Sugar Syrup

1/2 tsp Vanilla Extract

Instructions:

In a saucepan, add-in the chocolates, double cream, milk, syrup, and vanilla. Mix well; stirring occasionally until the chocolates have melted, and a smooth shiny sauce is obtained. Keep warm on a low heat.

Put in a small dipping dish, and serve with Churros.

---------------

Homemade Blueberry Sauce

Ingredients:

1/2 cup White Sugar

1/2 tbsp Cornstarch

a pinch of Salt

a pinch of Ground Cinnamon

1/3 cup Filtered Water

1 1/2 cups Blueberries, fresh

zest from a halved Lemon

1/2 tbsp Lemon Juice

Instructions:

Go through blueberries and discard any moldy, soft, or blemished berries.

Remove any stems remaining on the blueberries.

Place in a colander and gently swish in cold water to wash berries. Allow to drain.

In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water.

Stir until the mixture becomes smooth; then add-in the blueberries. 

Cook over medium heat until sauce becomes translucent and has thickened. 

(If sauce is too thin, add 1/4 tsp of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 tsp at a time, until sauce is the desired thickness.)

Remove from heat and add lemon zest and lemon juice to the sauce.

Stir until well-combined. 

Allow the sauce to cool before serving.

Put in a small dipping dish, and serve with Churros.

Note:

Blueberry Sauce can also be used as a topping on waffles, pancakes, cakes, cheesecakes, or ice cream.

Chocolate Lollipop

Chocolate Lollipop

Ingredients:
high-quality Chocolate (disks, chips, bar)
colorful Sprinkles

Tools:
Lollipop molds
Lollipop sticks

Instructions:
Melt the chocolate in one of two ways:
Using a double broiler:
Fill the bottom of a double boiler with water, and bring to a boil.
Reduce heat and place the top section in place.
Place chocolate in the pan; Stir until smooth and thoroughly melted.

Using a microwave:
Place the chocolate into a microwave-safe bowl, and heat for 1 to 2 minutes in 30-second interval while stirring with a spoon until completely melted and smooth.

(*It is also possible to melt the chocolate over a stove. Use low heat, and stir frequently until smooth and well combined.)

(screen grabbed from ogi)

Using a spoon, transfer the melted chocolate into the mold, and place a lollipop stick into each slot within the mold.
Then, fill each slot evenly with melted chocolate until the stick is covered.

Gently tap the mold on the counter top to shake out any air bubbles.

Once the chocolate settles, see if the molds are not full. If not, add more chocolate.

Place the molds in the fridge on a level rack for about 10 minutes or until the chocolate lollipops are set.

Remove and let them sit on counter a couple minutes before gently popping them out from the mold.

(screen grabbed from ogi)

Trace with chocolate deco pen, and decorate with colorful sprinkles.

Note:
These are good for presents too! Wrap them each in a cellophane plastic, and place them in a fancy box then tie with a nice ribbon, or just simply wrap the chocolate lollipops in a cellophane candy baggie and tie at the bottom with a decorative ribbon.. and you have the perfect gift.^^

Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcake

Ingredients:

Cupcake:

1 1/2 cup All-purpose Flour

1 cup Granulated White Sugar

1/2 tsp Salt

1 tsp Baking Soda

1/4 cup Dark Cocoa Powder

1 cup Water

1/2 cup Canola Oil

1 tbsp Rice Vinegar

1 tsp Vanilla Extract

Cream Cheese Flling: 

1 (8 oz) Package Cream Cheese, softened

1 large Egg

1/2 tsp Salt

1/3 cup Granulated White Sugar

1 cup Dark/Milk Chocolate Morsels

Instructions:

Prepare the cream cheese filling.

In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth.

Stir-in choco morsels. Set aside.

Preheat oven to175°C.

In a large mixing bowl, combine flour, sugar, salt, baking soda, and cocoa powder.

Pour-in water, canola oil, rice vinegar, and vanilla extract. Mix well until smooth.

Line a cupcake tin with paper liners, and fill cups 1/2 full.

Then add one heaping tablespoon of filling into the center of each paper liner.

*This is a sticky batter, so I lightly greased the top of the tin.

Bake in the preheated oven for about 25-30 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.

Serve and Enjoy!!

'Pepero' Cookie Sticks

Today is Pepero Day in South Korea.

Pepero Day is like Valentine’s Day or White Day. It is celebrated every November 11^th (11/11), since the date resembles four pepero cookie sticks.

On pepero day, youngsters and couples exchange boxes of pepero sticks as gifts to show their affection.

Let your special someone know that you care. Give him/her some pepero today.

Store-bought pepero is great, but homemade is better, don’t you agree?! Why not give a box of homemade pepero, instead of buying. Imagine how delighted your loved ones will be when they receive delicious choco-dipped biscuits made by you.

'Pepero' Cookie Sticks

Ingredients:
Cookie Sticks:

155 g All-purpose Flour

1/2 tsp Baking Powder

28 g Refined Sugar

Pinch of salt

2 tbsp Butter

80 g Low-fat Milk

Coating:
1/2 cup Dark Chocolate Morsels, melted
Colorful Sprinkles for deco

Instructions:

Preheat regular or convection oven at 176°C.

In a medium bowl, sift-in the flour and baking powder. Then, add-in sugar and salt.

Mix thoroughly to combine.

Add-in butter and blend well (until it resembles coarse corn meal).

Pour-in milk gradually, until dough is firm.

Pat the dough into a square and wrap in a plastic wrap, and chill in the refrigerator for 30 minutes.

Slice and roll dough into thin strips, and cut into desired length. 

Bake in the preheated oven for 15 minutes, or until golden.

Remove from oven and let cookies cool on sheets for 5 minutes, then transfer baked cookies onto a rack to cool completely.

Coat with chocolate and decorate:

Microwave dark chocolate morsels in a bowl for 2 minutes in 30-second interval while stirring with a spoon until completely melted.

(*It is possible to melt the chocolate over a stove. Use low heat, and stir frequently.)

Remove from microwave, continue stirring until well combined and smooth.

Dip the cookie sticks into the melted dark chocolate and decorate with sprinkles.

Chill in the refrigerator until chocolate has firmly set.

Once the chocolate has hardened, you can now package them in neat and perfectly sized packaging bags and give them away to your loved ones!

Note:

Alternative coating for the cookie sticks can be white chocolate or milk chocolate, and sprinkled with finely chopped nuts, or sweetened toasted coconut.
These are good for presents too! Place them in a fancy box then tie with a nice ribbon and you have the perfect gift.^^