Recipe: Cream Cheese Brownies

From Denny: These are from the Homespun Cafe in Atlanta, Georgia, published in the Atlanta Journal-Constitution

From the menu of . . . Homespun Cafe
2020 Howell Mill Road N.W., Atlanta, GA
404-352-4120

Q: I would love to have the recipe for the Cream Cheese Brownies at the Homespun Cafe. They are exceptional. - Susan Bowen, Atlanta

A: Neesha and Beena Nana bake a different kind of cake every day at this cheery little cafe owned by their father, Chhotu Nana, who came to Atlanta via Zimbabwe and India. While the double chocolate, strawberry, lemon and other cakes are served only one day a week, the Cream Cheese Brownies are so acclaimed that they have earned a permanent place on the menu.

Hands on time: 30 minutes
Total time: 1 hour and 10 minutes
Serves: 18


Ingredients:

For the cream cheese layer:

1 large egg

1/3 cup granulated sugar

5 1/3 tablespoons butter, melted

1/3 cup self-rising flour

8 ounces cream cheese, softened

1 teaspoon almond extract

For the chocolate layer:

1/2 cup (1 stick) butter, divided

2 1/2 cups semi-sweet chocolate morsels

2 large eggs

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon packed brown sugar

2/3 cup self-rising flour

1 teaspoon vanilla extract

Instructions:

Grease bottom of a 13-by-9-inch baking pan and set aside. Preheat oven to 350 degrees.

For the cream cheese layer: In a mixing bowl, combine egg, sugar and 5 1/3 tablespoons melted butter. Stir in flour, cream cheese and almond extract. Spread evenly in prepared pan.

For the chocolate layer: In a small saucepan over low heat, melt 1 stick butter. Cool slightly. Pour 5 1/2 tablespoons melted butter into a mixing bowl and leave remaining 2 1/2 tablespoons in saucepan. Add chocolate morsels to saucepan and return to low heat, stirring constantly, until chocolate melts.

Into bowl containing melted butter, add eggs and granulated and brown sugars. Stir in flour and vanilla. Pour in melted chocolate/butter mixture and combine well. Spread evenly on top of cream cheese layer. Draw a knife through the pan to swirl batters.
Place in oven and bake 35 to 40 minutes or until tests done. Cool on wire rack before cutting into bars.

Notes from the Atlanta Journal-Constitution:

The Homespun Cafe bakes these extremely moist brownies in large quantities with the cream cheese layer on top. After cutting down the recipe for one pan and trying a couple of batches, our tester said the layers seem to stay together and the brownies cut better when the cream cheese layer is on the bottom.

Nutrition:

Per brownie: 335 calories (percent of calories from fat, 56), 4 grams protein, 37 grams carbohydrates, 2 grams fiber, 21 grams fat, 72 milligrams cholesterol, 229 milligrams sodium.


brownies, cream cheese brownies

Common Edible Wild Plants - Part II

Common Edible Wild Plants - Part II

by Jerilee Wei @ HubPages

From Denny: Learn about edible goodies in the wild, where to find them, how to cook them, recipes provided, cultural history and several good videos about medicinal uses for the plants.

Jerilee Wei grew up Cajun with training as a traiteuse (healer). Just click on this link to take you to her article.



jerilee wei, hubpages, cajun culture

Video: How to Make Easy Chocolate Fudge Brownies

From Denny: This video should be a classic as it's great instruction for the beginner and not intimidating at all.






chocolate brownies, chocolate fudge brownies, easy recipes, food video

Recipe: Boston Butt Braised in Coke

Another version of Boston Butt - Image by leshoward via Flickr

From Denny: This is one of those super easy slow-cooking recipes people just love, both for the ease of cooking and it's a crowd pleaser. That and I'm getting hungry just loading this recipe into the online editor! :) (Shameless, I know...)

People in Louisiana love to cook with soft drinks, usually it's Dr. Pepper or Coke, used for meats that smoke or slow-cooking like this in the oven or a slow cooker. Dr. Pepper is a popular favorite when it's Thanksgiving time to smoke a turkey for 12 hours. There is something about the dark syrup soft drinks that makes magic for meat dishes. It could be the high fructose corn syrup that tenderizes the meat and sweetens the taste. Whatever it is the taste is divine! The ultimate is cooking a dish that is low maintenance in labor and is a big hit at the table. Works for me!

Boston Butt Braised in Coke

From: John Kessler, published in Atlanta Journal-Constitution

Serves: 6-8

Note from John: The biggest investment in this delicious dish is time. To prepare a Boston butt for dinner, you'll have to start soon after lunch. You need only sear in oil, put in a pot with a little liquid in the bottom, cover it tightly and let it simmer for hours, turning every now and then. This recipe is similar to one I published once before but much, much better. That can of Coke — a new addition — does strange wonders for the flavor.

Hands on time: 14 minutes
Total time: 4 hours and 15 minutes

Ingredients:

4 pounds boneless pork shoulder or Boston butt

Salt and pepper

1 Tablespoon cooking oil

1 medium onion, peeled, halved and sliced thinly

1 (12-ounce) bottle or can of Coke

1/4 cup soy sauce

1 ounce fresh ginger, scrubbed and cut into thick coins

2 pieces star anise

1 green onion, thinly sliced, for garnish


Directions:


Trim thick fat from the pork and season with salt and pepper. Heat oil in a Dutch oven with a heavy fitted lid, and brown meat on all sides, finally turning so the fat side is down. Spoon out any excess grease.

Fry onion in bottom of pot until it wilts, then add the Coke and soy sauce, scraping the bottom of the pot to loosen any browned bits. Add the ginger and star anise. Bring to a simmer and cover.

Braise meat until very tender, about 4 to 4 1/2 hours, turning occasionally. Remove meat to a heated serving platter. Collect braising liquid in a measuring cup and spoon off fat. Press juice and soft onion through a strainer over meat, and discard the spices that collect in the strainer. Garnish with green onion.

Notes: To make the meal, serve with rice, noodles or potatoes

Nutrition:
Per serving (based on 6, using boneless pork shoulder): 298 calories (percent of calories from fat, 40), 34 grams protein, 9 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 110 milligrams cholesterol, 829 milligrams sodium.

Recipe: Fast Easy Barbecue Bacon Chicken Breast

From Denny: How many times have we all wished for a wonderful meal in just minutes from ingredients already in the house? I've made this same recipe many times and loved it both for its simplicity, ease of making and speed to the table.

Barbecue Bacon Chicken Breast

From: Jeanne Besser

Note from Jeanne Besser: Crystal Ellis of Marietta writes, "Here's a great-tasting easy main dish created from my refrigerator. Kids love it!" This is truly a meal most of us can cull from our reserves, but that still makes a substantial dinner. I added the step of crisping the bacon under the broiler, but if you like softer bacon, you could skip this.

Total time: 30 minutes
Serves: 4

Ingredients:

1 (1 1/2-pound) package boneless, skinless chicken breasts

4 strips thin bacon, cut in half

9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)

1 cup shredded cheddar cheese


Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.

Nutrition:

Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.



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