Worse Than Locking Your keys In Your Car

On A Quick Note

I had a really good weekend. What made it so good was 1. I talked to my cousin Connie in Kansas. We hadn't talked in years. It was really good to hear from you Connie-thanks!; and 2nd- I reconnected with most of my old 'click from way back  when I was in the Explorer Post and we were in high school. I hadn't been in contact with any of them in over 25 years. It all started by going to a website for my highschool alma matter, -John A. Rowland. I found an email address for one of my old friends We then connected on Facebook. And from there ,like Facebook will do, it just branched out. Anyway, I need to do some follow up now,and get a couple phone numbers. But it's great to be back in touch with old friends. Some of these which go back to middle school.(Which we called junior high or intermediate school in my day).

Cream Cheese Brownies

Brownie Layer:


1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.




In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.



Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.



Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.



Makes about 16 - 2 inch squares.

Back To the Grind & Happy Belated Anniversary

Well, it's back to work again. Weekends never seem long enough. sorry the posts are a little late today. I was having some issues getting logged in to my own blog!?. Don't really know why. And now I would like to back track to Sept. 19th. I totally forgot my parents wedding anniversary. So I would like to wish Mom & Dad a belated Happy 58th Wedding Anniversary. 58 years! Wow!. That is really an achievment, especially in this day and age. Love you two-Kent

Dad-front right
Mom-back left

Peanut Butter Truffle Brownies

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Here's a quick and easy recipe.  Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.




Prep Time: 20 min

Total Time: 2 hours 30 min

Makes: 36 brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping

1 cup semisweet chocolate chips

1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.





Special Touch

Cut brownies into bite-size treats for a dessert buffet.



Nutrition Information:

1 Brownie: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total