BROWNIES with CHEESECAKE SWIRL

 

As is the usual case I find myself trying to decide what sugar-free option I am going to make on Saturday to take to the church on Sunday for the Cafe Treats. This past Saturday I didn't get around to this until after dinner. That was not a good idea. 

We were fortunate here in Kansas City to have had a fairly easy winter. In fact for the most part we had spring in winter. Now that it is actually spring, we seem to be having our winter. Not a severe winter, but the highs have been lower and the lows are getting down in the low 20s. We might even have snow Tuesday morning. I certainly don't hope so because Blankets of Hope, the quilt ministry at the church is scheduled to meet Tuesday afternoon.

Saturday was one of those days that is normal for Kansas City and that is strong winds. This Saturday though it was not just windy, it was a very cool (cold) wind. When I realized I didn't have a zero sugar cake mix, I wasn't in the mood to go out and buy one after dinner. So the only sugar-free thing in the house to make that would be easy and fast was a zero sugar brownie mix.

When I turned the box over to read the directions for preparing, I noticed another recipe on the bottom half of the box back. Zero Sugar Brownies with Cheesecake Swirl. Since I had gotten out the cream cheese to soften earlier in the day when I thought I was going to make some cake mix cookies, it wasn't hard to change my plans and make this recipe.

Everything was going fine, until I made the cheesecake batter and I had so much. More than I needed for the 8 inch pan I was using. I wanted to see some of the brownie with the cheesecake on top of the brownie. Mine ended up being almost like a baked cheesecake icing on the brownie. That's why I suggested using a 9 x 13 - inch recipe/box mix.

I wanted to share this recipe with you so I just used my pictures from my first attempt. Everyone at the church enjoyed the brownies. I just can't wait to try them again in a large pan with a larger recipe. 

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BROWNIES with CHEESECAKE SWIRL

1     package brownie mix or your favorite homemade recipe

       made according to directions

1     8 oz package cream cheese, softened

1     egg

2     tablespoons sugar 

1     teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease the bottom of the pan you are using - - 8 inch square, 9 inch square, or 9 x 13 inch pan. Set aside.

Prepare the brownies by recipe or by the directions on the box if using a box mix.

Evenly spread the batter in the pan. Set aside.

In a bowl, mix the softened cream, sugar, and vanilla extract until

smooth with a hand mixer.

Using a teaspoon (I really used an ice tea teaspoon), drop the cheesecake batter in drop onto the brownie batter.

(I used an 8 - inch square pan and felt I had too much cheesecake batter for the size of the pan. Next time I will use a 9 x 13 - inch pan and make more brownies.)

Gently swirl with the tip of a knife through the cheesecake and brownie mix.

Bake for 35 to 40 minutes for the 8 or 9 - inch pan or until the center is set. Longer for the 9 x 13 - inch pan. (Add at least 5 minutes to the directions for the large amount.)

Cool completely in the pan on a wire rack.

Cut into squares to serve.

PINEAPPLE-OATMEAL COOKIES

 

Crushed pineapple makes anything taste better. I can't think of a thing with pineapple in it that I didn't like. Breads, cakes, cookies, and bars especially taste so sweet and moist when pineapple is added.

Wayne loves to buy a whole pineapple and then cut it up into chunks. Last week I found myself eating a tossed salad each day. Adding a little of his pineapple chunks made it so tasty. 

Cafe Treats Baker June sent me the recipe earlier in the week before she brought the cookies to church. I could hardly wait until Sunday to get to try one. AND I wasn't disappointed. The cookie was so moist, sweet, and just downright yummy. The bad thing was I could only eat one so there would be plenty left for the patrons.

I'm going to have to make some of these for us to eat at home. Wayne loves pineapple, too, after all.

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PINEAPPLE-OATMEAL COOKIES

1/2    cup shortening

1       cup sugar

1/4    teaspoon cinnamon

1/8    teaspoon nutmeg

1       unbeaten egg

1       cup crushed pineapple, undrained

1       cup flour

1/2    teaspoon salt

1/2    teaspoon baking soda

1-1/2 cups oats

Preheat the oven to 375 degrees F. Grease cookie sheets. Set aside.

Cream together the shortening, sugar, and spices until fluffy.

Beat in egg.

Stir in pineapple.

Combine the flour, salt and baking soda. Add to mixture.

Add the oats and mix well.

Drop by teaspoons on cookie sheets.

Bake for 12 - 15 minutes.

Let cool before removing them the cookie sheets to a wire rack.

Makes 4 dozen cookies.

(Separate layers with wax paper when storing.)

STRAWBERRY SHORTBREAD COOKIES

 I love when I can share a new recipe with you from a Cafe Treats Baker, but especially when it is so different from any treat we have had. Newby Cafe Treats Baker, Dorene, decided to make this shortbread and I know a lot of people were glad she did. They were awesome!!!!

I personally want to try these myself, but first I have to buy some freeze-dried strawberries. I have seen them at Aldi, a grocery store I frequent, but have never seen a recipe for using them. Now I do though.

Dorene saw the recipe in the new Southern Living magazine. She said she froze the dough at least 24 hours maybe 25. She also said she only baked hers 10 - 11 minutes.* She then allowed them to cool on the cookie sheet. I would imagine it would depend on the thickness of the dough when you cut them out.

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STRAWBERRY SHORTBREAD COOKIES

1       cup freeze-dried strawberries (from 1 {1 - oz} pkg) plus more for garnish

3/4    cup unsalted butter, softened (1-1/2 sticks)

1-1/2 cup powdered sugar, divided

1/2    teaspoon vanilla bean paste or extract

1-1/2 cups flour, plus more for work surface and cutters

1/2    teaspoon kosher salt

2       tablespoons fresh lemon juice (from 1 lemon)

In a food processor, process the strawberries until finely ground (the consistency of granulated sugar), about 30 seconds, set aside.

Beat the butter and 1/2 cup of the powdered sugar in a stand mixer on medium speed until smooth, about 1 minute.

Beat in the vanilla and ground strawberries until combined, about 30 seconds. Set aside.

Whisk together the flour and salt in a medium bowl until combined. 

With  the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until dough comes together, about 1 minute. Don't forget to scrape the sides of the bowl as needed. 

Shape the dough into a 6 - inch disk and wrap in plastic wrap. Let it chill until firm, at least 1 hour or up to 24 hours.

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Set aside.

Roll out the dough on a lightly floured work surface to 1/4 inch thickness. Cut desired shapes using lightly floured 2 - inch cookie cutters.

Combine scraps of dough til smooth and return to the refrigerator.

Place cut shapes onto prepared baking sheet about 1 inch apart and freeze until firm about 10 minutes.

Bake until the edges are set, about 14 to 16 minutes. Depending on the thickness of the dough, they might be done sooner.* Allow to cool for 5 minutes before removing the baked cookies from the cookie sheet to a wire rack to finish cooling completely, about 30 minutes.

(Crush additional freeze-dried strawberries that you will sprinkle over the glazed cool cookies.)

In a medium bowl, whisk together the lemon juice and remaining 1 cup of powdered sugar until smooth. 

Dip, drizzle, or spread the glaze over the cooled cookies  as desired.

Sprinkle the crushed freeze-dried strawberries over the cookies. Let stand until the glaze is set about 30 minutes.

ESPRESSO CAKE MIX COOKIES

 

I first met Friend Dorene a few years before COVID when she started assisting my husband and me with preparing the table for communion at PWUMC. Then COVID hit and for a while we didn't have an in-person service. Even after we returned to in-person service communion was different. Go forward a number of years now and I started seeing Dorene at church helping with hospitality. It was so good working with her again. She has the prettiest smile.

Anyway, a couple of Sunday's ago she told me she would like to help with the Cafe Treats. I was so surprised and so pleased. Well, she signed up immediately for the next Sunday and has contributed each Sunday since.

These cookies were one of her first. They just don't look pretty, they taste good also. She got about 6 dozen cookies from the recipe. When she brought them to church, she had 3 dozen on a platter and another 3 dozen wrapped in foil to freeze for the next Sunday. What a Treat!!

We are so lucky to have Dorene part of our group.

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ESPRESSO CAKE MIX COOKIES

1       box yellow cake mix

1/2    cup oil

2       large eggs

1/8    cup espresso powder

Blend the cake mix, oil, and eggs together.

Refrigerate the batter for 30 minutes.

Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Set aside.

Shape into small balls the size of walnuts.

Sprinkle with the espresso powder.

Bake for 10 minutes.

Cool on a wire rack.

LEE'S CHOCOLATE CAPPUCCINO BROWNIES

 

Cafe Treats Baker Lee made these Chocolate Cappuccino Brownies a few weeks ago. I was anxious to write up the recipe for a post because everyone said they were so good. (I admit I don't like coffee so I didn't eat one, but I trust they were good because they didn't last long and Wayne ate one and said they were good. He also said they weren't very strong with the coffee taste.)

I had the recipe finished and realized there wasn't an ingredient that would have made them cappuccino. I reread Lee's written recipe to make sure I didn't make a mistake. Nope, I didn't. I sent Lee a text asking him if he had omitted an ingredient from the recipe, but he didn't answer me back. I finally was able to see him at church yesterday and he told me he had left out the espresso powder. He thought he had added a teaspoon, but said he would check the recipe at home and let me know.

Right after lunch I received an email from him saying he was wrong about the amount. He said the original recipe called for 2-1/4 teaspoons but that he had reduced it to 1-1/2 teaspoons. That is probably why my husband said it wasn't strong with the coffee taste. I will leave it up to you as to the amount you use when you make the brownies. 

I do hope you will give the recipe a try. 

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CHOCOLATE CAPPUCCINO BROWNIES

For the brownie layer:

4          oz  fine quality bittersweet chocolate, chopped

6          tablespoons unsalted butter, grated

3/4       cup sugar

1          teaspoon vanilla

2          large eggs

1/2       cup all-purpose flour

1/4       teaspoon salt

2-1/4    teaspoons of espresso powder (Lee only used 1-1/2 teaspoons)

For the cream cheese frosting:

4          oz cream cheese, softened

3          tablespoons unsalted butter, softened

3/4       cup confectioners' sugar

1/2       teaspoon vanilla

1/2       teaspoon cinnamon

Preheat the oven to 350 degrees F. Butter and flour an 8 - in pan. Remove any excess flour. Set aside.

Melt the chocolate with the butter over low heat in the microwave. Blend until smooth.

Whisk in the sugar and vanilla.

Add the eggs, one at a time, whisking until mixture is glossy and smooth.

Stir in the flour, salt, and espresso powder until blended well.

Spread the batter evenly into the pan and bake for 22 to 25 minutes or until a toothpick comes out clean. Cool on a rack.

CREAM CHEESE FROSTING

With an electric mixer beat the cream cheese and butter until light and fluffy.

Add the confectioners' sugar, vanilla, and cinnamon and beat until well combined.

Spread evenly over the brownie layer.

Chill for at least one hour before cutting and serving.

FUNFETTI BARS

 Funfetti bars and cookies are very popular with the Cafe Treats bakers and patrons at Platte Woods United Methodist Church. I needed an option to serve for our patrons who are watching their sugar intake whether just to be healthier or due to a medical condition. 

When I need a sugar-free option, I often use a sugar-free or now they call it zero sugar cake mix. That means that so many of my sugar-free recipes can be made not sugar free by using a regular cake mix. 

This recipe uses a diet 7up because it was advertised as a sugar-free recipe. Just like with the cake mix, if you aren't wanting a sugar-free treat, you can just use a regular 7-up or Sprite drink.

The problem with my treat that was supposed to be sugar-free was the addition of the sprinkles that make it "funfetti". I considered substituting some sugar-free chocolate chips, but didn't. I just used half of what the original recipe called for. I personally can't imagine what it would have been like with a whole half cup. 

So that means my recipe wasn't really sugar-free. I personally really regretted that but I just advertised it as sugar-free except for the sprinkles. No one complained.

The bars were really delicious. I cut the bars small as I usually do and only took half of them to church Sunday (24 bars). I froze the rest so that means I can take them next Sunday and won't have to make something else this Saturday. 

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FUNFETTI BARS

1     box sugar-free classic yellow cake mix or regular yellow cake mix

12   oz Diet 7up or regular 7-up

1/4  cup sprinkles

sugar-free powdered sugar or regular powdered sugar

Preheat the oven to 325 degrees F. Spray a 9 x 13 - inch baking dish with non-stick cooking spray.

Empty the cake mix into a large mixing bowl. Pour in 7up and stir with an electric mixer for 2 minutes. (Increase the speed to medium after the liquid has been absorbed.)

Scrape the sides of the bowl as needed.

Stir in the sprinkles and

then spread the batter evenly in the pan.

Bake for 34 to 38 minutes. Test doneness with a toothpick inserted in the center.

Cool in the pan on a wire rack. 

Cut in bars when ready to serve.

Then dust the top with the powdered sugar.

Store in the refrigerator.

CHOCOLATE CHIP BLONDIES/MIX

This is the second recipe in a week that I have made a recipe from one of my most recently purchased estate sale cookbook, Taste of Home Grandma's Favorites, 2023. I wanted something fast and easy, as usual, and not similar to another treat one of the Cafe Treats Bakers was bringing Sunday.

This recipe is a bonus because you can make the blondies to eat now or you can prepare the dry ingredients layered in a jar and give it as a gift with the instructions for the added "wet" ingredients needed for the receiver to make the bars themselves.

You only bake the bars for about 15 minutes which surprised me since they are baked in a 9 x 13 - inch baking pan, but the recipe warns not to overbake and they were ready in 15 minutes for me.

I only was able to enjoy one small bar as I was cutting them Sunday morning before taking them to church. They didn't last long enough for me to sneak another one. I will just have to make them again.

 

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CHOCOLATE CHIP BLONDIES/MIX

2     cups flour

1     teaspoon baking soda

1     teaspoon salt

3/4  cup packed brown sugar

3/4  cup sugar

1     cup semisweet chocolate chips

2     large eggs, room temperature

3/4  cup canola oil

1     teaspoon vanilla extract

Preheat the oven to 375 degrees F. Grease or spray a 9 x 13 - inch baking pan. Set aside.

Combine the dry ingredients with a whisk.

Set aside.

In a large mixing bowl, whisk the eggs, oil, and vanilla until blended.

Gradually add the dry ingredients,

mixing well each time.

Spread evenly in the prepared pan.

Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.

Cool completely in the pan on a wire rack.

Cut in squares when ready to serve.

DIRECTIONS FOR THE MIX

Combine the flour, baking soda, and salt together with a whisk. 

Using a 1-quart jar, layer the flour mixture, then the brown sugar, then the granulated sugar, and finally the chocolate chips in that order. Cover and store in a cool, dry place up to 3 months.

Include instructions for preparing (adding the ingredients to the eggs, oil, and vanilla as instructed above) when you give it as a gift.