So I have to confess, I have a baker crush on Joy The Baker. If you haven’t
stalked checked out her site Joythebaker.com, you should do it soon. No really. She’s my hero.
Anywho – I had plans to make an oreo crusted cheesecake and was searching for a special topping…Then I saw this lovely little quick jam and knew it just had to happen. Thank you again for the inspiration.
The quick jam was delish on ice cream too!
I heard about cheesecake day and decided that my mom needed cheesecake brownies. Luckily, I had a box of brownie mix and a couple of cream cheese bars (pretty much a staple in my house for frosting or cheesecake or bagels).
I made the brownies according to the box and then mixed up the cheesecake batter. I attempted to lightly marry the two batters. I didn’t want fully mixed up batter – just marbleized… It kind of worked. I used a mini scooper to fill the mini cupcake pan. Sadly, I sprayed the pan with pam thinking it would help keep the brownies from sticking, but instead it just burned the junk out of the first batch. Fail.
Second batch had liners, which I had to painstakingly peel off of each one before I packed them in the boxes. It was extremely difficult to peel those suckers off and I didn’t want anyone else to have to work that hard for a mini brownie bite.
I think next time I would make a full pan of cheesecake brownies instead of the little minis. It just didn’t work how I wanted expected. However, my mom and the dudes building her new stone wall thought they were delicious.
Follow the box.
2 8oz packages of cream cheese
1 cup sugar
squeeze of lemon
Cut the cream cheese in cubes and toss in to food processor. Add sugar, eggs, vanilla and lemon. Pulse until combined then let it rip til all the bumps are gone.
Preheat the oven to 350.
Mix the two batters slightly. Scoop out in to a mini cupcake pan and bake for 12 – 16 minutes. I baked my first batch for 20 minutes and that was way too long. The cream cheese mix will make little caverns in the brownies – that’s ok. It’ll set and taste delish. Make sure to fully cool these and even let them set in the fridge for a few hours before serving.
The Cupcake Swap: Week 5
It’s summer and I wanted to take advantage of the fresh sweet strawberries but also wanted to create a chocolate cupcake. At times I feel like frosting can easily overpower a cupcake and make it almost too sweet—if there’s such a thing. This cupcake has a tasty strawberry ‘cheesecake’ filling that serves as the ‘frosting’ of the cake. These travel great and are a little quicker to make since there isn’t the extra step of frosting.
(you can also use readymade jam, just make sure it’s at room temp when you add it into the cheese mixture).
1 lb of fresh strawberries
2 cups of sugar
Juice of 2 lemons
- Clean, hull and quarter 1lb of strawberries.
- In a bowl mash the strawberries.
- In a large pot combine mashed strawberries, sugar and lemon juice.
- Stir over low heat until the sugar has dissolved.
- Increase heat to high until the mixture has reached a full rolling boil (it will double in size). Be very CAREFUL when handling this – it’s extremely hot and may splatter.
- Remove from heat and cool.
- Mixture should be the consistency of jam- whip if you desire a thicker consistency.
8 ounces regular or reduced fat cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
- Beat together the cream cheese, granulated sugar, and egg until smooth.
- By hand fold in the strawberry jam. Refrigerate until needed later.
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract
- Preheat to 350°F
- Line a 12 cupcake pan
- In a bowl combine flour, brown sugar, cocoa powder, baking soda, and salt and whisk until combined.
- In a large separate bowl, mix together the water, oil, vinegar, and vanilla.
- Create a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not overstir
- Divide the batter among the cups.
- Add about 2 teaspoons of the chilled cheesecake filling into the center of the batter.
- Bake for 25 minutes, or until cupcakes feel springy when gently pressed.