We’ve already discussed my love/hate relationship with cream cheese. We’ve also discussed my feelings on the use of boxed mixes. So, let’s skip the formalities and just declare that Red Velvet Cheesecake Brownies are delicious. And they are red, which makes them perfect for Valentine’s Day. And they’re super quick and easy, which makes them perfect for completion by tomorrow.
Now, Betty Crocker calls these “Red Velvet Espresso and Cream Swirled Brownies,” but I choose to leave “espresso” out of the title, because I couldn’t taste it at all in these brownies. According to redhead math, the subtraction of “espresso” from the title allows me to insert the word “cheesecake.” Continue reading
Ok people, we’re in the homestretch of pumpkin week, so let’s go out with a bang. Here’s the scenario: you love pumpkin pie, but a pie isn’t enough to feed your crowd and pie crust is too obnoxious to fathom making more than one pie. The solution: layered pumpkin squares. What do I mean by layered? I’m not talking layered like a green Pixar ogre, I’m talking graham cracker crust, cheesecake, pumpkin mousse, whipped cream. Layers of love my friends, layers of love.
Redhead math fact: anything made in a 9×13 pan is infinitely easier than a pie crust. I standby that statement even though this recipe has four layers and requires the use of gelatin. Guess what? I’d never used gelatin before I made this – nailed it. Don’t be intimidated by the mousse layer. Mousse is your friend. Egg whites and gelatin make mousse happy. C’mon, make the mousse happy. And the whole double boiler trick – don’t be afraid, just don’t let the top bowl with the ingredients actually touch the boiling water below. Remember, we did this with the white chocolate brownies and those turned out delicious didn’t they?
I made these bars for an office function and it was the first time I happily took the leftovers home because I wanted them to be MINE ALL MINE! Plus, I was in between my first and second half marathons at the time, so what harm could there be in eating them straight from the pan? How could I not – these bars are like pumpkin silk pie, like a pumpkin ice cream cake, like pumpkin pie parfait. Continue reading
I’ll have you know, that I’ve now posted six consecutive recipes without pumpkin, which in the middle of fall is just plain rude. I am sorry. You know, we were just getting started and I didn’t want to be too needy with the pumpkin and force it on you, but as is the case with my life, I played it too cool and here we are, well into November without a pumpkin recipe. Fall is out there wondering “is she even interested in me anymore?” Oh Fall, of course I am! I just didn’t want to scare you off and risk early winter. Hug it out?
Eating Pumpkin Cheesecake Brownies are as good as a hug. Like a hug for your stomach. I get requests for this recipe a lot, probably because it involves the three basic food groups: brownies, pumpkin and cheesecake. Okay, you’re right — there are way more than three basic food groups. Let’s not forget chocolate, ice cream, peanut butter and cake. And it’s not so much a pyramid as a heptagon. Google it.