FOR THE BROWNIE BATTER:
¼ cups Butter
2 ounces, weight Chopped Dark Chocolate
½ cups Sugar
1 whole Egg
¼ cups All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
½ teaspoons Pure Vanilla Extract
FOR THE CHEESECAKE BATTER:
4 ounces, weight Cream Cheese, Softened
3 Tablespoons Sugar
1 Tablespoon Egg Yolk
¼ teaspoons Pure Vanilla Extract
Preheat oven to 350ºF.
To make brownie batter, heat butter in the top pan of a double boiler. When butter is melted, whisk in chocolate until melted, then add in the sugar. Remove from heat and allow to cool for about 3 minutes before whisking in egg, flour, cocoa powder, and vanilla extract.
Spray a mini muffin pan generously with baking spray. Spoon brownie batter into each cup, filling each halfway. Set aside.
To make cheesecake batter, use a handheld mixer to combine all ingredients in a small bowl.
Spread the brownie batter into a pan, it's probably gonna be pretty thick.
Spoon the cheesecake mixture on top of the brownie batter and use a dull knife or even a spoon to swirl it around, giving it a good marbled effect.
Bake in the oven for 20-25 minutes or until; knife comes out clean. These wont really puff up alot they will be flat but very fudgy.
Sorry I didnt get this posted last night, was really really tired by around 8...anywho...
Garlic Parmesan bread rolls
Ingredients
1 cup warm water
1/4 cup granulated sugar
1 tablespoon instant yeast
1 teaspoon salt
1 egg
3 tablespoons butter, softened
3 1/2 to 4 cups all purpose flour
4 tablespoons butter, melted
1 tsp garlic powder
1/4 cup Parmesan cheese
Preheat oven to 350 degrees.
Combine all ingredients except melted butter in the bowl of your mixer, fitted with dough hook.
Blend dough until it becomes a cohesive mass.
Knead for 5 minutes until soft, smooth and supple.
Remove dough from bowl and oil the bowl and return the dough and turn in the oil to coat.
Cover the bowl with plastic wrap and/or a towel and allow dough to rise for at least 1 hour or until doubled in size.
Gently deflate dough with hands and remove from bowl.
Divide into 10 equal sized pieces. Roll into tubes.
Place buns on a baking sheet that has been lined with parchment paper.
Spray buns with cooking oil spray and cover with plastic wrap and/or a towel.
Allow to rise for 1 hour longer until doubled in size.
Gently brush risen buns with half of the melted butter garlic mix and sprinkle Parmesan cheese on top.
Bake for 15 to 18 minutes or until golden brown and when tapped sound hollow.
Remove from oven and brush with the remaining half of the melted butter. This will help the rolls retain a soft crust.
Allow to cool completely before serving.
I only did a few buns and this monster of a braided roll for the hubs. We made meatballs subs last night
3 Boneless skinless chicken breasts
1 cup Seasoned Bread crumbs
1 tbsp Parsley flakes
1 tsp. Garlic powder
1 tsp. Salt
1 Tbsp. Coconut oil, melted
Cut the chicken breasts into large strips. Have the melted coconut oil on a plate and roll the strips around in the oil. Add the salt, parsley and garlic powder into the bread crumbs and mix well. Dip the oiled chicken into the bread crumbs and coat thoroughly. Place on baking sheet and bake at 375 for 30 minutes
Parmesan White sauce:
2 tbsp. butter
2 tbsp flour
3/4 cups milk
1/2 cup grated Parmesan cheese
Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes.
Reduce heat to low and stir in Parmesan.
