March 17: Irish Cream Cheesecake Brownies

Irish Cream Cheesecake Brownies

Ingredients:
Filling:
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1/4 cup Irish cream liqueur
2 large egg whites
1/2 cup semisweet chocolate mini chips

Brownies:
1 box brownie mix for a 9x13 inch pan, plus necessary ingredients as directed on the package

1. Preheat the oven to 350 and place a rack in the center. Line a 9x13 inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the filling: In a medium-size bowl, using a handheld electric mixer on medium speed, beat the cream cheese and sugar. Beat in the Irish cream. Reduce the mixer speed and add the egg whites, beating only until they are mixed in and being careful not to beat in a lot of extra air. Stir in the chocolate chips. Set aside.
3. Make the brownies: Prepare the brownie mix as directed on the package and pour all but 1/2 cup of brownie batter into the 9x13 inch pan. Pour the filling over the top. Drop spoonfuls of the reserved brownie batter over the filling. Bake the brownies for the length of time designated on the package. Let cool completely in the pan, then chill for 2 hours before slicing.

Addition of Irish cream

Addition of egg whites

Addition of chocolate chips

Reserved brownie batter

Bottom layer

Filling layer

Spoonfuls of batter

Undercooked...

Thoughts: I thought these had came out fine. I cooked everything according to the directions. I stuck a knife in it and it had come out clean so I packed them up and took them to work. When we started cutting into them, we realized that the center (spoonfuls of batter) were like mush. However, people still ate them and they were pretty pretty good.

This Week's Concoctions Ending 6/4

Here are some highlights of items that I made this week other than the "Weekly Cookie"

Frosting Cereal Bars

This is a chocoholic's dream...1 tub chocolate frosting, 1/2 stick butter, 11.5 oz bag of chocolate chips, 5 cups Cocoa Puffs with M&Ms sprinkled on top

Bacon Swiss "Cheesecake"

Chocolate Cupcakes

March 3: Key Lime Cheesecake Bars

Key Lime Cheesecake Bars

Crust
12 tablespoons (6 oz) unsalted butter
1/2 cup firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (9 oz) all-purpose flour

Filling
8 oz package cream cheese, softened
1 (14 oz) can sweetened condensed milk
4 large eggs, room temperature
2/3 cup key lime juice (bottled is fine)
1 tablespoon lime zest
1/2 cup (2.25 oz) all-purpose flour
1/4 teaspoon salt
Softened raspberry preserves, for garnishing

1. Preheat the oven to 350 and place a rack in the center. Line a 9x13 inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the crust: In the bowl of a stand mixer with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, brown sugar, salt, and vanilla on medium speed until creamy. By hand or using the lowest speed of the mixer, stir in the flour. Press the mixture into the bottom of the prepared pan and bake for 18-20 minutes. Let cool completely in the pan.
3. Make the filling: Beat the cream cheese until creamy and smooth. Add the sweetened milk, eggs, and lime juice and zest and mix on low speed. Stir in the flour and salt. Pour the filling over the cooled crust. Return the pan to the oven and bake for 20 minutes.
4. Let cool in the pan for at least an hour and then chill. If you've lined the pan with foil, grasp the foil, lift from the pan, set on a cutting board, and cut into 32 bars. Garnish with the preserves. Store in the fridge.

The dark brown sugar is in the container. I had to borrow some from my mother-in-law.

Addition of the zest and key lime juice

This is after it baked for 20 minutes and it looks the same as it did before the oven!

Before

After. Same pictorial result as the crust

Apparently I didn't mix it as well...

This highlights my lack of artistic ability

Thoughts: Sunday is my day to bake the "Cookie of the Week" knowing full well that I work on Sundays and I usually have a TV Night with my family. This week I worked and then we went to socialize with friends so I didn't get started on this recipe until 10pm. I was 1 egg short and had to run to the store so I really got a late start. So I took a couple of shortcuts that worked out 50/50 (See picture). I only let it cool for about 30 minutes before putting it in the fridge overnight. I took a lick of the batter and it was so sour! I was not feeling good about it, however, the next day we tried about a bite and it was not as bad.  It is probably my least favorite so far.