Celebrating National Cream Cheese Brownie Day (Feb 10th) and Valentine’s Day

In celebration of National Cream Cheese Brownie Day (Feb 10th) and Valentine’s Day, I whipped up some brownies and cookies fit for the King and Queen!



How Special Observance Days Are Determined

The President of the United States has the authority to declare a commemorative event or day by proclamation. Fewer than 150 are granted in an average year across all categories.


Petitions are introduced by constituents, trade associations or public relations firms to honor industries, events, professions, hobbies, etc. The Senate issue commemorative resolutions which do not have the force of law. Some state legislatures and governors proclaim special observance days, as do mayors of cities, which is why there can be a National Chocolate Day and a National Chocolate Month, as well as two National Guacamole Days—authorized at different levels of government. After the observance day has been authorized, it is up to the petitioner to promote it to the public. See more ..

Cheery Cherry Marbled Valentine Brownies - Gluten-Free
These brownies are loaded with cherry flavor and dark chocolate. These are definitely ‘boy bait’ or ‘girl bait’.

Ingredients
Brownie Mix
3 ounces Ghirardelli Bittersweet 60% chocolate Baking Bar
1/4 cup whole almonds
3 tbsp brown rice flour
3 tbsp unsalted butter, cut into chunks
1/8 tsp salt
6 tbsp sugar
1/2 tsp Vanilla Extract
1 egg

Cream Cheese Layer
2 oz cream cheese
1 tbsp sugar
1 tbsp liquid egg substitute
8 Maraschino cherries drained, chopped (1/4 cup)

Additional cherries for garnish



Procedures
Preheat the oven to 325°F with a rack in the middle of the oven.
Line a 6x2 inch square or 6 inch heart shaped pan with parchment paper.

Add the almonds and rice flour to a food processor and pulse until nuts are finely ground. Set aside.

Place the chocolate, sugar and salt in the top of a large double boiler over barely simmering water or a pot over low heat.

Stir frequently until the chocolate is melted and the mixture is smooth. Remove from heat and let cool for 5 minutes. Stir in the butter and vanilla. Whisk in the egg.

Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 20 seconds.

Scrape the batter into the prepared pan and spread it evenly.

Beat the cream cheese, sugar and egg until creamy. Chop the cherries and add to the cream cheese mixture

Dollop the Cream cheese mix over the pan. Spread over and swirl into brownie. Add a few halved cherries to the top

Bake 20 to 25 minutes until toothpick inserted in the center comes out mostly clean. Remove from oven.

Cool the pan on a rack. Run a knife along the sides of the parchment paper to detach the brownies. Allow to cool completely before attempting to remove the entire brownie from the parchment paper.



It is recommended moving the brownie to a serving plate with parchment paper intact and then trimming the parchment paper just under the edges of the brownie, if your brownie is too tender to lift from parchment paper.

Cut into 4 squares. Serve with a cherry on the side - OR cut in half and serve with two cherries and share

Servings: 4



Not that anyone would want to see the nutrients, but here they are anyway


Nutrition Facts

Nutrition (per serving): 440 calories, 29.3g total fat, 7.5g monounsaturated fat, 2.1g polyunsaturated fat, 0g trans fatty acids, 14.8g saturated fat, 144.3mg cholesterol, 158.6mg sodium, 151.8mg potassium, 41.8g carbohydrates, 2.9g fiber, 38.9g net carbohydrates, <;1g starch, 30.8g sugar, 8.2g protein, 1.8mg iron.

Tips

You can substitute 1/2 cup 60% Cacao Bittersweet Chocolate Chips for the 3 ounces of Ghirardelli Bittersweet 60% chocolate Bar.



Since the Valentine and Cherry idea was on a roll, dressed up some chocolate cookies with a cherry.

Just make your favorite chocolate cookie recipe and top with half a cherry.

Enjoy and have a  Great Valentine's Day!

Breakfast Cookies - get your eggs, bacon and corn flakes with raisins

Another unusual Breakfast item, IMOHO….

Domino Sugar did a Facebook post about a recipe for Breakfast cookies whose ingredients include bacon, corn flakes and raisins.  My first thought was no, no, no way!

So I thought hmmm, how about a post about this unusual recipe?

After making them I wasn’t hungry, so I decided to eat just one.  I could definitely taste each ingredient!  So you get your eggs, bacon, corn flakes with raisins.  Enjoy with a big cuppa Joe or Tea.

This would be a great ‘cookie’ to make for get-togethers.  Kids would most likely just love them!

The original recipe from Domino Sugar: Breakfast Cookies.

My version had to be gluten free, so I decided to just use some Pamela’s.  I also cut the recipe in half.

There are a few modifications from the original recipe.

Breakfast Cookies

Ingredients

3 tbsp Earth balance buttery spread, softened

1/4 cup sugar

2 Tbsp Egg Beaters egg substitute

1/2 cup Pamela's Bread and Flour Mix

1/4 tsp vanilla powder

1/2 tsp baking powder (aluminum free)

1/8 tsp   baking soda

4 strips of bacon, cooked and crumbled

1 cups   corn flakes cereal (used Nature’s Path)

1/4 cup   raisins

Procedures

Preheat oven to 350°F.  

Using a food processor, pulse flour, vanilla powder, baking soda, baking powder, sugar and butter substitute until crumbly.

 Dump the mix from the food processor into a mixing bowl. 

Mix in egg until thoroughly mixed.   

Stir in bacon, corn flakes, and raisins.

Drop by rounded tablespoonfuls 2 inches apart on parchment paper covered cookie sheet.

Had to move them to a larger baking sheet.

Bake 15 to 18 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to a wire rack.

Notes: These cookies do not spread, so shape them the way you want them to be.  They do puff a little.

Make-ahead tip from Domino Sugar: For a quick breakfast, make cookie dough in advance, form into tablespoonfuls, and freeze on a cookie sheet. When frozen, remove from cookie sheet, place in a plastic bag, and return to freezer. To bake, pop frozen cookies into 350°F oven and bake 18 to 22 minutes.

Servings as made: 11

Nutrition Facts

Nutrition (per cookie): 110 calories, 5.2g total fat, 2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 1.1g saturated fat, 3.2mg cholesterol, 200.1mg sodium, 53.7mg potassium, 15.6g carbohydrates, <1g fiber, 14.7g net carbohydrates, <1g starch, 8.8g sugar, 1.9g protein, <1mg iron.

Condensed Milk Chocolate Pound Cake (Gluten Free)

This was the excuse needed to sit down yesterday and create a gluten free chocolate cake. I have only made chocolate box mix chocolate cakes since becoming gluten free.  Being that it  was National Chocolate Cake Day(January 27, 2011), I now had an excuse
I found the recipe shown below first, but since it wasn’t gluten free, had to do some comparisons to chocolate cakes, gluten free cakes and cakes that used condensed milk


Ingredients:
1 (14 oz.) can Sweetened Condensed Milk
 1/2 cup Vegetable Shortening
2/3 cup packed brown sugar
2 large eggs
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water
Cooking Spray

Directions:
Heat oven to 350°F. Spray 12-cup fluted tube pan with no-stick cooking spray.
Combine sweetened condensed milk, shortening, brown sugar and eggs in medium bowl with electric mixer; mix well.
Combine flour, cocoa, baking powder, baking soda and salt in small bowl; stir into milk mixture just until moistened. Gradually add vanilla and water. Pour into prepared pan.
BAKE 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool 30 minutes.

I finally created a gluten free version that I liked. I always think nutrition when I make sweets or breads. My goal when creating the gluten free version is to reduce cholesterol, starch, sugar and fat. That’s not to say it will not be fit to eat, just a little healthier.
This is a half sized recipe

Condensed Milk Chocolate Pound Cake (Gluten Free)
Lait condensé Gâteau au chocolat Pound (sans gluten)

Wet Ingredients
1/2 cup butter, softened
1/4 cup Earth Balance Natural Buttery Spread, softened
1/2 cup sugar
7 ounces fat free sweetened condensed milk (half of the can, weigh to be accurate)
1 egg
1 tsp vanilla
3/4 cup milk
Dry Ingredients
1 1/4 cups gluten free flour mix (suitable for cakes) plus 3/4 tsp Xanthan gum
6 tbsp cocoa
1 tsp cinnamon
1 tsp baking powder
Frosting (optional):
1 tbsp Peanut Butter Chips
2 tbsp dark chocolate chips

Procedures

1. Preheat oven to 325 degrees F. Spray a half sized Bundt pan with oil spray, set aside.
2. In a large bowl using a mixer, mix butter, shortening, condensed milk, egg and sugar until fluffy. Beat in vanilla.

3. Sift together flour, cocoa, baking powder and cinnamon. Add to mixing bowl. Continue mixing, adding the liquids used.

Pour batter into prepared pan.

4. Bake at 350 degrees F for 35 - 40 minutes, until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes. Turn out onto serving plate.

The slight discoloration is caused by extra oil spray in the pan.

5. To frost, melt peanut butter chips and frosting in microwave about a minute and stir until smooth. Drizzle over cake. I chose to not completely blend the peanut butter chips and frosting

Yield: 1 half sized Bundt        Servings: 10

As prepared: Nutrition Facts
Nutrition (per serving): 338 calories, 17.2g total fat, 5.3g monounsaturated fat, 1.6g polyunsaturated fat, <1g trans fatty acids, 8.7g saturated fat, 53.1mg cholesterol, 135.2mg sodium, 319mg potassium, 43.3g carbohydrates, 2.3g fiber, 41g net carbohydrates, <1g starch, 25.1g sugar, 4.4g protein, 1.1mg iron.

The frosting only adds:
Nutrition (per serving): 21 calories, <1g total fat, 0g monounsaturated fat, 0g polyunsaturated fat, <1g trans fatty acids, <1g saturated fat, <1mg cholesterol, 13mg sodium, 7.5mg potassium, 2.9g carbohydrates, <1g fiber, 2.7g net carbohydrates, 2.3g sugar, <1g protein, <1mg iron.

So enjoy with the frosting!

This cake can also be baked in a loaf pan (decided to not fill the Bundt pan to 3/4th full). Scraped the remainder into a small loaf pan and dropped a few peanut butter chips over it.