Sometimes a girl’s just got to have some brownies. Even if there is no particular reason, other than there is a chocolate craving that needs to be satisfied. But I considered my time spent in the garden Friday, Saturday, and Sunday reason enough to reward myself with a decadent batch of brownies with cherries, cheesecake, and 3 kinds of chocolate. Hubby never argues with this sort of reasoning, in fact, he gave me a big hug and said, “God, I love you!” Maybe that’s another reason why I bake brownies.
As per my usual style of cooking and baking, I did not measure a single ingredient going into this venture. Dangerous? You bet, especially since brownies can be either cakey or fudgy, and I had no idea what I was going to end up with at the end of 35 minutes time in the oven. So to be safe, if that’s your style of cooking, choose your favorite brownie recipe and consider the following adaptation:
Prepare your brownie mix as normal. Before you pour the brownie batter into the pan, add about 1 1/2 cups of frozen cherries to the batter and gently stir them in. Then pour the batter into your prepared brownie pan. Then dollop cheesecake mixture on top and swirl it in with a spoon. Here’s my cheesecake mixture recipe (remember, these measurements are approximate:
4 ounces (1/2 block) softened cream cheese–you can use no fat, low fat Neufchatel, or Greek yogurt cream cheese if you wan to cut some calories
2 ounces (1/2 bar) white chocolate, melted
2 1/2 to 3 tablespoons butter, softened
1 1/2 to 2 cups powdered sugar
I melted the white chocolate in the microwave for 20 seconds, then added the butter and melted for another 20 seconds. When the white chocolate was almost melted, I added the cream cheese and microwaved for another 20 seconds. Then I stirred everything together until it was smooth. Then I added the egg, mixed well, then the powdered sugar. Once everything was mixed well I dumped it all on the brownie mix. Half an hour later, voila! Brownies that are to die for! Good thing I went to the gym tonight.
As for all that gardening, I may have a serious seed problem on my hands now. I found a space in the garden on Sunday to transplant my onions and shallots, which freed up my seed starting pots for more solanums. Last night I started another 80 or so tomato and pepper seeds. This is in addition to the couple of dozen seeds or so I started over the weekend. I did manage to whittle down the 40 varieties to maybe 30, but I do not have the room for 100+ full-sized tomatoes, peppers, and eggplants in my garden this summer! Maybe I’ll be able to give a few plants away…but for now I’m just happy to check on them every day to see which ones are poking their little cotyledon heads above the soil. The miracles of life contained in these small little seeds never cease to amaze me, which is part of the reason why I get so excited when a seed germinates–provided with a little bit of water, it’s given a chance to do something amazing!