Chocolate Chip Cookie Dough Brownies

Decadent. That is the only word that comes to mind....and delicious, delectable, definitely delightful. That's enough alliteration for one day. Or is it? Maybe there is something to Betty Crocker after all because these were freakin' fabulous! I got this recipe from my B.C. cookbook, but you can also find it online.

My mom had the husband and I over for dinner the other night while my niece was spending the weekend at her house. She made us shrimp scampi that was fantastic and I brought these brownies for dessert. I also brought them to The Ladies first Book Club meeting which was also spectacular. Although next time perhaps we should have a little less wine and a little more book talk. I digress....

Anywho, these come highly recommended by me and everyone else who had the pleasure of pleasing their palette with their gratifying goodness. I pretty much followed Betty's recipe except I decided to skip the chocolate frosting and substitute it for homemade chocolate ganache because something about this recipe just had to be from scratch or I couldn't live with myself. In the end, I think I made the right decision. It really made the difference and I learned how to do something new!



Here's how to make it:

Ingredients:

1	box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg

Directions:

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Cover with the chocolate ganache (recipe to follow) and cut into bars.

For the ganache:

1. In a small saucepan, heat 3/4 cup heavy whipping cream and 6 tbsp. butter until just before the boiling stage.

2. Pour over 12 oz. chocolate semi-sweet chips that are in a separate bowl.

3. Let stand for about 30 seconds and stir until everything is incorporated and smooth.

4. Pour over the brownies and allow to set before cutting. (This might take longer than you think)

Finally, pour yourself a BIG glass of milk (or wine) and try to eat just one!

Cheescake Stuffed Strawberries

First of all, allow me to apologize for the inconsistent blogging. I promise that once school is finished (5 more days, woo hoo!), I will be much more consistent. Besides, Tim and I have our annual Christmas cocktail party next weekend, so many a yummy plate will be made. Stay tuned for those yummy recipes....

Anyway, without much further ado, I present one of the best non-baked desserts I have ever made: strawberries stuffed with cheesecake, dipped in creamy milky chocolate, and drizzled in white chocolate, although that part is mostly for effect :)

Unfortunately, it didn't occur to me to take picture of every step. I was in a bit of a rush to prepare something for dinner at Kasey's before the Agora Christmas Party. I did, however, get a picture of the final results and I will provide much details on the directions. It's really quite easier than it sounds.

Here we go:

1. First, hollow out the insides of the strawberries. You can use as many or as little as you want. I used a little less than two cartons as it really isn't strawberry season and the pickins were slim. The easiest way to do this is to use the small side of a melon baller. If you don't have one of those, you can just use a small, sharp knife.

2. As you hollow out the strawberries, lay them face down on a paper towel so that they can drip dry.

3. To make the cheesecake filling combine 12 oz. of cream cheese softened for 30 seconds in the microwave, 3 tablespoons of confectioner's sugar, and 1 teaspoon of vanilla. Combine until it is well mixed.

4. Spoon the mixture into a plastic ziploc bag, seal the bag, and smush all of the mixture into one corner. Snip off a tiny piece of the corner of the bag. Yes, I know this is essentially a pastry bag, but who wants to buy one of those when ziplocs work just as well? Not me!

5. Gently squeeze the mixture out of the corner of the bag into the hollowed out strawberries in a swirling motion allowing the mixture to come out over the top of the strawberry just slightly.

6. Next, melt your chocloate. For the sake of time, I used the dipping chocolate you can buy at the store and simply melt in the microwave, but you can do it however your little heart desires.

7. Dip the bottoms of the strawberries into the melted chocolate and sit them on parchment paper. Place the strawberries in the refrigerator for about 15 minutes so that the chocolate can harden.

8. This next part is purely optional...Melt white chocolate in the same manner as the milk chocolate and use the end of a spoon to drizzle it in a zigzag pattern over the strawberries.

And voila! you're done. Pretty easy, huh? But they look gorgeous and taste just as good.

Here are a couple pictures of the final product!




P.S. I am well aware that my talent as a food photographer is not existent, but you get the idea...