What I Have Been Making This Week

This week I have been cooking/ baking up a storm. I think I may be finally getting into it. We will see how long it lasts and how much I experiment.

First, Aaron and I worked together to make pizza. We have made homemade pizza before but not with the Publix dough, just with the packaged stuff. So we got the dough and followed the directions on the sticker. Of course, since it is a ball of dough, Aaron had to pretend he worked in a pizzeria.

Then we finished shaping the dough and added our toppings. We made a huge mess but it was worth the clean up.

Next, we baked it per the directions and it was DELICIOUS!

Also, this weekend, I made Red Velvet Cheesecake Brownies that I saw on Megan's blog Fried Green Pickles.

Recipe and Photo From Bakingbites.com

 

Ingredients: 

Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt

Cheesecake Mixture

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Directions:

Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies or 24 smaller brownies

 

Finally, Aaron asked for Banana Nut Bread with out nuts, so I found this recipe of Banana Banana Bread. I got the recipe on AllRecipes.com.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I hope you try and enjoy!

-Caroline