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prettygirlfood: Raspberry Cream Cheese Brownies INGREDIENTS 1 box-mix of your favorite Brownies* 1 8-ounce block of Cream Cheese, softened 1/3 cup of Sugar 1 Egg 1/2 Cup Raspberry Preserves DIRECTIONS Preheat your oven according to your brownie recipe instructions. Prepare an 8×8 baking pan with cooking spray and set aside. Following the instructions for your brownies, mix the ingredients and pour into the prepared pan. In a mixer, cream together the cream cheese, 1/3 cup of sugar and 1 egg. You may need to scrape the sides and bottom of the bowl to allow the cream cheese to be fully incorporated into the mixture. Dollop the mixture over your brownie batter. Using a butter-knife, cut the brownie batter into the cream cheese mixture. Drag the knife in a swirling motion from one side of the pan to the other, making sure the knife goes all the way through the batter. Repeat until the two batters have a swirling, “marble” look. In a small bowl, measure the raspberry preserves and then stir vigorously with a spoon to thin down the jam. Dollop the preserves over the brownie-cream cheese batter and then, with a cleaned knife, swirl the raspberry preserves into the batter. Place the pan into your preheated oven and follow the brownie recipe’s guidelines for baking times. Watch carefully toward the end to ensure the cream cheese doesn’t get too browned. Allow to cool before cutting and serving. NOTES *I love the Ghiradelli brownie mixes but any will do. You can also use a scratch-recipe.
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prettygirlfood:

Raspberry Cream Cheese Brownies

INGREDIENTS

  1. 1 box-mix of your favorite Brownies*
  2. 1 8-ounce block of Cream Cheese, softened
  3. 1/3 cup of Sugar
  4. 1 Egg
  5. 1/2 Cup Raspberry Preserves

DIRECTIONS

  1. Preheat your oven according to your brownie recipe instructions.
  2. Prepare an 8×8 baking pan with cooking spray and set aside.
  3. Following the instructions for your brownies, mix the ingredients and pour into the prepared pan.
  4. In a mixer, cream together the cream cheese, 1/3 cup of sugar and 1 egg. You may need to scrape the sides and bottom of the bowl to allow the cream cheese to be fully incorporated into the mixture.
  5. Dollop the mixture over your brownie batter.
  6. Using a butter-knife, cut the brownie batter into the cream cheese mixture. Drag the knife in a swirling motion from one side of the pan to the other, making sure the knife goes all the way through the batter. Repeat until the two batters have a swirling, “marble” look.
  7. In a small bowl, measure the raspberry preserves and then stir vigorously with a spoon to thin down the jam.
  8. Dollop the preserves over the brownie-cream cheese batter and then, with a cleaned knife, swirl the raspberry preserves into the batter.
  9. Place the pan into your preheated oven and follow the brownie recipe’s guidelines for baking times. Watch carefully toward the end to ensure the cream cheese doesn’t get too browned.
  10. Allow to cool before cutting and serving.

NOTES

*I love the Ghiradelli brownie mixes but any will do. You can also use a scratch-recipe.

prettygirlfood: Blueberry Buttermilk Muffins Makes 12 muffins 2 cups flour2/3 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1 cup fresh or frozen blueberries1 egg, slightly beaten1 cup buttermilk1/3 cup oilsugar for toppingPreheat the oven to 400.  Mix the flour, sugar, baking powder, and baking soda in a large bowl.  Carefully toss the blueberries into the dry ingredients.   In a separate bowl, thoroughly combine the egg, buttermilk, and oil.  Pour the wet ingredients into the dry, mixing quickly with a large spoon just until the flour disappears.  Do not over-mix.  The batter should be lumpy.  Spoon the batter into a muffin tin that has been sprayed with cooking spray.  Sprinkle the muffins with 1/2 teaspoon sugar each.  Bake for 18-20 minutes at 400.  Serve hot with butter.
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Camera
Canon EOS DIGITAL REBEL XSi
ISO
200 		Aperture
f/3.5
Exposure
1/125th 		Focal Length
78mm

prettygirlfood:

Blueberry Buttermilk Muffins

Makes 12 muffins

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen blueberries
1 egg, slightly beaten
1 cup buttermilk
1/3 cup oil
sugar for topping

Preheat the oven to 400.  Mix the flour, sugar, baking powder, and baking soda in a large bowl.  Carefully toss the blueberries into the dry ingredients.   In a separate bowl, thoroughly combine the egg, buttermilk, and oil.  Pour the wet ingredients into the dry, mixing quickly with a large spoon just until the flour disappears.  Do not over-mix.  The batter should be lumpy.  Spoon the batter into a muffin tin that has been sprayed with cooking spray.  Sprinkle the muffins with 1/2 teaspoon sugar each.  Bake for 18-20 minutes at 400.  Serve hot with butter.

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