Friday, December 28, 2012

I Love Lasagna

This is actually my first time making it, pretty easy and definitely comforting.  I'll have leftovers for a while since there's only 3 of us that love cheese.

Recipe from: The Small Things Blog-Kate's Meat Lasagna

I boiled my noodles a bit even though they were "oven-ready" was paranoid about cooking them dry.
I threw in extra parmesan and mozzarella, it's the right thing to do.

bubbly, brown, gooey goodness

GF Brownie Cheesecake

Brownie Layer:
1 pkg 21 oz Bobs Red Mill GF Brownie Mix
3/4 cup warm water
2 tsp vanilla extract
1 egg
3/4 cup or 1&1/2 stick melted butter

Cheesecake Layer:
4 pkg 8 oz Philadelphia cream cheese, room temp
1/2 cup sour cream
3/4 cup sugar
3 eggs
2 tsp vanilla extract
1/3 cup chocolate, melted, optional

Used a 9 in. springform pan and 14x17cm dish

Grease the pans and heat oven to 350°. Mix your brownies as directed, pour 2 cups into the springform pan.  Pour the remainder into the dish (I intended to cube these brownies and scatter them around in the cheesecake layer to make a brownie mosaic cheesecake example here) Bake for 10 minutes or until the top is set but still glossy and slightly soft.

While the brownie crust cools, prepare the cheesecake mix.  Beat the cream cheese, sour cream, sugar, and vanilla in an electric mixer. Add each egg one at a time and beat until creamy and smooth.  Gently pour or spoon into each pan unless you'd like to make only one cheesecake.  If you're only going to do one (the 9 in springform), you can either eat the extra brownies or put them in as well.

To make the decorative chocolate swirls, melt some chocolate, pour it on different spots and use a rounded knife, spoon, and/or toothpick to cut through the chocolate and cheesecake batter.

Bake for an hour at 350° or until the top gets brown and set.  If the chocolate swirls begin to crack, you can use a piping bag to fill in where the cracks are and put it in the oven a few minutes to set.