Thursday, July 19, 2012

Brownies and Cookies : Thursday Tea at the Lab

I signed up for the Thursday tea at the lab, and people loved the spread. I hardly put in any effort, and wasn't particularly impressed myself...but it worked out well. Here are some recipes I used:

Cheesecake Brownies :

I didn't use the chocolate chips, and used Ghirardeli semisweet chocolate.

David Lebovitz's Cheesecake brownies (copied from his blog...copy right belongs to him.)
Cheesecake Brownies
One 9-inch (23cm) or 8-inch (20cm) square pan

Adapted from Ready for Dessert (Ten Speed)

For those of you who like higher brownies, use an 8-inch pan.

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

I also made some cookies using whatever in the house (Inspired by Martha Stewart). People absolutely loved it.

1 stick of room temp butter + 1/4 cup sugar + 1/4 cup brown sugar. Cream together. Add one egg, mix. 1/2 tsp vanilla + 1 1/4 flour + 1/4 tsp baking powder + 1/2 tsp baking powder. Mix everything till just mixed (do not overmix). Add 1 4 oz. bar of Ghirardeli white chocolate chopped into small pieces + almost 1 cup of chopped walnuts. Scoop out on a sheet, bake at 350 for about 15-17 mins (till done). Cool on wire rack etc. etc.

Other things I served at the Tea- All came from Trader Joes:

- Pita chips (round ones)
- Red Pepper Eggplant dip
- Brie
- Multigrain Crackers
- Cheddar twisties (like cheese straws)
- Strawberries
- Butter Almond cookies
- Milk chocolate macademia lace cookies

People loved the spread!

1 comment:

fatfreak said...

Hi Pallika,
Glad I found your blog! Great lunch yesterday :)
I noticed some of your recipes contain eggs. Do you eat eggs? My MIL told me that you don't. I just wanted to know in case I decide to send something with V some day, or whenever you guys come over again :)