Archive for Dessert
Milky Way Cake
Posted by: | CommentsMy friend Josh gave me this recipe way back in like 1993 or 1994. It is so awesomely decadent, you only need to make it once or twice a decade!
Ingredients:
8 regular size Milky Way bars
2 sticks butter or margarine
2 cups sugar
4 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans or chocolate chips (optional)
Instructions:
melt candy and 1 stick butter
cream 1 stick butter with sugar and eggs
sift together flour and baking soda
add to sugar and eggs
add buttermilk and mix well
add candy mixture
add nuts or chips if you choose
bake in greased Bundt pan for at least 1 hour and 10 minutes (may take up to 2 hours) at 325 degrees
Tate’s Bakery Cream Cheese Brownies
Posted by: | CommentsI wish I could claim these as my own because they are awesome! My friend Richard Kefauver brought home this recipe from Long Island, NY where these brownies are apparently “the thing”. I hope you enjoy.
1-½ cups of Nestle semi sweet chocolate chips
1-pound cream cheese (2 – 8oz packages), room temperature
1-¾ cups of sugar
4 large eggs at room temperature
3 teaspoons of vanilla
1 cup of salted butter (2 sticks) soften to room temperature
1 cup of all-purpose flour (I use White Lily and sift mine)
¼ teaspoon salt
Yields 16 large brownies
Preheat the oven to 350 degrees.
Line a 9 “ sq baking pan (I’m using a 9” x 13” glass pan)with aluminum foil, so that the foil extends 2” beyond the sides of the pan. (This creates handles you can use to remove the brownies later.) Spray it with a non-stick cooking spray.
Melt the chocolate chips in a small saucepan on low heat. Set it aside to cool.
In a large bowl using an electric mixer beat all of the cream cheese and ¼ cup of sugar until it is smooth. Beat in 1 egg and 1 tsp of vanilla until they are combined and set aside.
In a large bowl using an electric mixer beat the butter (2 sticks) and the remaining 1-½ cups of sugar until they are combined. Beat in the remaining 3 eggs one at a time. Beat in the remaining 2 tsp of vanilla. Mix in the melted chocolate. On low speed beat in the sifted flour and salt until they are just combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth it out evenly. Spread the cream cheese mixture evenly over the chocolate mixture. Spoon the remaining chocolate mixture over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motion in a zigzag pattern to create a marbleized look.
Bake it for 50 minutes….watch closely, you don’t want to over bake…I use a toothpick to determine when it is done.
Set the pan on a wire rack and cool the brownies in the pan.
When the brownies are completely cool, remove them using the aluminum foil handles.
Cut them into squares. I like to refrigerate them first for ease of cutting. Wetting your knife also helps to giving you a clean cut.
Note: I do not know if this recipe has been published under copyright elsewhere. If it is, kindly tell me and I will remove this entry from the blog. Or better yet, kindly grant permission for it’s use and enjoyment.
