Cheesecake Brownies

cheecake Brownies

Cheesecake Brownies

We made our own frosting for this one because I am not a fan of the canned stuff and holy cow. It was one of those desserts that you have to cut tiny pieces of it so you don’t feel guilty going back for more, and more, and more. I had a little helper with me in the kitchen that added joy and time to the process.

WWSPoints: Psh No Way! Only Cheat Day

Makes: 3 Dozen

Prep: 30 mins

Bake: 30 min + Cooling

1 pkg. fudge brownie mix

(Begin 13-in. x 9 in. pan size)

2 pkg. (3 ounce each) cream cheese, softened

6 Tbs. butter, softened

½ Cup sugar

2 Tbs. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) Chocolate frosting

  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9 in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Now Lets Dish– The recipe does call for canned frosting but I am not a fan. I made a recipe from http://www.joyfullythriving.com/best-homemade-chocolate-frosting/ . It is not necessarily simple but oh man it is delicious and much easier to spread than that canned stuff. It was so decedent and the cheesecake was a wonderful subtle addition to it. When making brownies or cookies I always try to use Ghirardelli or a higher end chocolate. I truly feel like using good chocolate is the equivalent to using good oils.

Reference: Taste of Home

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Bobby Flay’s Rib-Eye

bobbyflaysribeyemarinated in garlicchilesandoregano

This steak was so, so good. They grilled quickly and can be marinated up to 8 hours out, which I appreciated. The marinade had a wonderful flavor to it. If it wasn’t sitting with raw beef I would have fried it up and topped the steak with it. I served it with Garlic Potatoes & what I call Babe salad (similar to a wedge salad). Huge hit for the whole family.

WWSPoints: 22 points approximately 

Serves: 4

Active: 30 mins

Total: 1 hr 20 min (plus 4-hr marinating)

8 cloves garlic, finely chopped

3 Anaheim chile peppers, stems removed, roughly chopped

3 Tbsp. finely chopped fresh oregano leaves

½ cup canola oil

3 1-in.-thick bone-in rib-eye steaks (about 1 pound each)

Kosher salt & coarsely ground pepper

1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hrs and up to 8 hours.

2. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.

3. Grill the steaks until slightly charred and an instant-read thermometer registers 130 for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into ½-inch-thick slices.

Now Lets Dish- I followed this direction to a tee and it was awesome. Well done Bobby Flay, well done. Oh right, speaking of well done we did add 2 mins to each side because I like to mine that way and prefer the kiddos not to eat red, red meat. I was really happy with the potatoes and salad as sides.

On a side note, I had a genius moment after prepping the marinade. I rubbed my itchy eyes after chopping the garlic and then the peppers…hard. It was quite the ordeal but I would still say the steak was worth it!

Reference: Food Network Magazine

 

Ultimate Grilled Cheese

ultimategrilledcheesefinal

Ultimate Grilled Cheese

This was so delicious but ever so rich. It was a big hit for all of us. They recommend generously spreading the mayo mixture on the bread. I recommend lightly spreading it though, especially for little ones. see below recipe for more notes 

W.W.S. Points – no way would I touch this sandwich with a 3 foot pole unless it’s my cheat day!

Serves 6

Active: 25 mins Total: 45 min.

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated Parmesan cheese
Kosher salt freshly ground black pepper
1 white Pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 Tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra- sharp cheddar, such as Cabot or Shelburne Farms

1. Preheat the oven to 400°. Arrange the baking on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1 inch pieces.

2. Meanwhile, come find the mayonnaise, mustard, Parmesan, when I had teaspoon salt and half teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with the butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

3. Great the cheese is in a food processor fitted with the largest grading desk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

4. Meanwhile, he in electric Panini press. When your press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for two minutes. Cut in half and serve warm.

Dish With Love: I do not have a panini press so I used a nonstick pan and a small pot lid to press the sandwich down. It worked like a charm. I made these on a Sunday afternoon. The fries did go nicely if I might say so myself and the salad was delicious. I made some extra bacon to have for breakfast for the week. I am always looking for ways to have a nice warm breakfast for the family.

WW tips- Like I said, this is a cheat day only dish.

 

Recipe from Food Network Magazine September 2012

 ultimategrilledcheesefinal1

Steak with Roasted Garlic with Twice Baked Potatoes & Grilled Caesar

steakwithroastedgarlicpotatoescaesarThis is what we call a special Saturday night dinner. Since I can get in the kitchen earlier than 5:30 on a Saturday night I try to make something that takes a little more effort and time. Children and adults alike both loved all three of these items. I was skeptical for sure on the grilled Caesar with the kidos but they gobbled them up. See Below for more notes.

Special Equipment: Grill/BBQ

Steaks with Roasted Garlic

Serves 6

W.W.S.P.- 4 (there were no sugars available for calculator)

Prep: 20 minutes Grill: 30 minutes

Recipe from Grill It 2012

1 to 2 whole bulbs of garlic (I used 1)

3 to 4 tsp. snipped fresh basil or 1 tsp. dried basil, crushed

1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed

2 Tbsp. olive or vegetable oil

1 1/2 lbs. boneless beef ribeye steaks or sirloin steak, cut 1 in. think

1 to 2 tsp. cracked black pepper

1/2 tsp.  salt

1. Cut off the top half inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb hole, remove any loose, papery outer layers. Fold a 20 x 18″ piece of heavy foil in half crosswise; trim to make a 10 in. square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; Seal with a double fold. For the remaining ends to completely enclose garlic, leaving space for steam to build. see notes below

2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium calls about 30 minutes or until garlic feels soft one packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Please packet on grill back over heat. Cover and grill as directed.)

3. Meanwhile, trim the fat from steaks. Sprinkle steaks evenly with pepper and salt; rub it in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steak to desire doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 F) or 18 to 22 minutes for medium (160 F).

4. To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.

Now Let’s Dish:

Oh my goodness! Just ignore all that craziness with the garlic and the very specific directions. Make a pouch! Wait, huh. Ya make a cute pouch for your garlic that has some space at the top.

Feel free to go heavy on the garlic. I was worried about it being too overpowering but it was surprisingly light. I also went too light on the salt, it needed a little something.

For the Caesar we just rinsed really, really well and lightly brush with olive oil. I like to always have shredded parmesan on hand cause yum and not high in points. One of the only Caesar dressings I will eat at home is Girard’s.

WW advice- Well Saturday and Sunday are my cheat days now that I am on maintenance so I was able to easily do this dinner. If I wasn’t I would say “no way” to the potato and either change the dressing to the salad for me or lightly dip the cut leaves in. Caesar is strong so you can do that. The grilling of the lettuce adds a delicious flavor as well.

Side links- https://dishwithlove.com/2017/07/17/katie-lees-cheesy-twice-baked-potatoes