Double Peanut Butter Cheesecake Swirl Brownies

I've needed an excuse to make these brownies since I saw them over at Blonde Ambition in the Kitchen in February. I knew I had to make these for some sort of event, otherwise I would sit and eat the entire batch. I think I will refer to these as the "Holy Trinity of Brownies." Peanut butter, cheesecake, and brownies...three of my favorite things all in one amazing, ridiculous dessert. They take a little effort because of the swirling, but they are so worth it. Amazing.

Double Peanut Butter Cheesecake Swirl Brownies

Source: Blonde Ambition in the Kitchen

Ingredients for Brownies

• 3/4 cup butter, very soft (not melted but softer than room temp)
• 1 cup sugar
• 1 TBS vanilla extract
• 2 large eggs1 oz. unsweetened baking chocolate, melted
• 1 oz. semi-sweet baking chocolate, melted
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking powder1/4 tsp salt

Ingredients for peanut butter cheesecake swirl

• 4 oz cream cheese, softened
• 1/2 cups creamy PB
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla

5-6 peanut butter cups for topping (cut into 6-8 pieces each)

Directions:

• Preheat oven to 350. Line an 8x8" square pan with foil and lightly coat with cooking spray.
• In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scortch! Remove from microwave and allow to come to room temperature.
• In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.
• In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.
• Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.
• Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the browine and cheesecake dollups (not all the way through the already swirled layer) to create a swirled pattern.
• Bake for 40-45 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not overbake or they will harden, if underbaked they will be too gooey. Every oven is different so watch and check these after about 35-40 minutes of baking to ensure propper doneness.
• **After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese's cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese's PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.
  

Stuffed Strawberries

I saw this recipe on Amber's Delectable Delights months ago and tucked it away until strawberry season. I hosted a baby shower for my sister in law this weekend, and figured these would be perfect. They were really easy to make, and everyone raved about them. Unfortunately, I didn't get a good picture of them, this picture is cropped out of a picture of the whole food table, hence the poor quality. Amber has a great picture in her blog, you should look at hers instead.



Stuffed Strawberries

Source: Amber's Delectable Delights

Ingredients:

• 1 pint fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar, or to taste
• 2 tablespoons orange flavored liqueur, or to taste (I used vanilla extract instead)

Directions:

• Cut the tops off of the strawberries and stand upright on the cut side.
• Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip.
• Pipe into each strawberry and arrange on a serving platter.

Fiesta Pinwheels

Fiesta Pinwheels
Source: Land O' Lakes

Ingredients:

• 1/2 cup sour cream
• 1/2 (8-ounce) package cream cheese, softened
• 1/4 cup chopped pitted ripe olives
• 2 tablespoons sliced green onions
• 4 ounces (1 cup) cheddar cheese, shredded
• 1 (2-ounce) jar diced pimento, well-drained (I could not find pimentos, so I used roasted red pepper instead)
• 1 tablespoon chopped mild green chiles, well-drained
• 3 large (10-inch) spinach-flavored flour tortillas

Directions:

• Combine sour cream and cream cheese in small bowl. Beat on medium speed, scraping bowl often, until smooth.
• Stir in all remaining ingredients except tortillas.
• Place about 2/3 cup cream cheese mixture onto each tortilla. Spread mixture evenly to within 1/8 inch of edge. Roll each tortilla up tightly; wrap with plastic food wrap.
• Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch pieces. Serve with salsa, if desired.