CHERRY CHEESECAKE BROWNIE BARS
I love sweet cherries and they are at their peak right now. I saw a recipe for a Black Forest Cake but that sounded like a lot of work so I decided to try and make a brownie version of it that turned out to be pretty easy.
You need to be sure to pit the cherries first after washing them off. I use a cherry pitter I got from OXO that does a really great job and I’ve tried a bunch over the years. If you don’t have a cherry pitter for example you can use a chopstick, a straw, an unbent paper clip or a skewer. Push down until you feel the pit and then push the pit out of the cherry. You might have to try a few to get the gist of it. A cake decorating tip that you use for writing will work also. Place it on counter and put the end where the stem was down on the tip. Press down until you see the pit. If you are going to be a lot of cherries you might find it worth the investment in a cherry pitter.
When buying fresh cherries, look for ones with green stems. They should be firm to the touch with no soft spots. The color should be bright red to a deep mahogany. They are usually sold in bags which I usually find have way more than I want or can use in them. I carefully pour the excess cherries into some of the other bags on the table. (yep I am that person) Grocers really do need to keep some empty new bags on the table! I don’t know about you but I love them as a snack and just don’t need 3 lbs of them. Refrigerate them as soon as you get them home and wait to wash them until you are ready to use them. When stored properly they should last 4 – 10 days refrigerated in a plastic bag.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : recipesfoodandcooking.com
You need to be sure to pit the cherries first after washing them off. I use a cherry pitter I got from OXO that does a really great job and I’ve tried a bunch over the years. If you don’t have a cherry pitter for example you can use a chopstick, a straw, an unbent paper clip or a skewer. Push down until you feel the pit and then push the pit out of the cherry. You might have to try a few to get the gist of it. A cake decorating tip that you use for writing will work also. Place it on counter and put the end where the stem was down on the tip. Press down until you see the pit. If you are going to be a lot of cherries you might find it worth the investment in a cherry pitter.
When buying fresh cherries, look for ones with green stems. They should be firm to the touch with no soft spots. The color should be bright red to a deep mahogany. They are usually sold in bags which I usually find have way more than I want or can use in them. I carefully pour the excess cherries into some of the other bags on the table. (yep I am that person) Grocers really do need to keep some empty new bags on the table! I don’t know about you but I love them as a snack and just don’t need 3 lbs of them. Refrigerate them as soon as you get them home and wait to wash them until you are ready to use them. When stored properly they should last 4 – 10 days refrigerated in a plastic bag.
INGREDIENTS
- 1 box brownie mix for a 9 x 13 pan made according to package directions
- Cheesecake Filling
- 8 oz. cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- dash salt
- 1 egg
- Cherries
- 1 lb. sweet cherries, pitted
- 1/4 cup sugar
INSTRUCTIONS
- Preheat oven to 325 degrees. Grease a 9 x 13 baking dish. (I used a glass pan. In a metal pan you can bake at 350 but the baking time will be shorter)
- Mix brownies according to package directions. Pour batter into prepared pan.
- Add the cheesecake filling ingredients to a mixing bowl. Mix until well combined. Drop by large tablespoons evenly over batter. Swirl with a knife slightly.
- ...................................
for full recipes please see : recipesfoodandcooking.com
0 Response to "CHERRY CHEESECAKE BROWNIE BARS"
Posting Komentar