So my laptop got a virus Friday night. It is currently being fixed, so I'll probably be without it until next week. A bummer really because I definitely have more to post.
To those requesting to be my friend on Foodbuzz - I will accept them when I can. Signing up for Project Blogger has generated millions of requests. When the person next to you at the library is a non-stop chatterbox, it's hard to get anything done. Especially when he's also reading your screen every time you type or click a new page...
Wednesday, August 25, 2010
Friday, August 20, 2010
The Next Food Network Star
So it's been almost a week since The Next Food Network Star's season six's winner was announced, so I'm hoping I'm not spoiling it for anybody. I was really pulling for Brad to win. Sure, his camera skills needed work, but that is a skill that can be developed. What are your thoughts on Aarti joining the FN family? Will you tune into her show Aarti Party? I don't think I'll actually watch her show, but I will definitely be looking at her for Indian recipes.
Have any of you auditioned for NFNS? I haven't, but I already know I don't have the on-camera skills or cooking chops. Producing and editing skills are a different story...
Have any of you auditioned for NFNS? I haven't, but I already know I don't have the on-camera skills or cooking chops. Producing and editing skills are a different story...
Tuesday, August 17, 2010
Chocolate Chip Cookie Dough Cheesecake Bars
Now that I live alone, I don't bake as often. Sure, I could take stuff into work (and I have), but it seems like everyone is on Weight Watchers. Plus I don't always have the energy. How do all you parents do it? I barely have energy to cook and clean for myself, let alone a family. I guess you get used to it? I hope so, or I'll never be able to take care of one.
My family does come up to visit, so when they do, I want to have a special treat for them. That way I can bake and get rid of the extra calories. Several months ago, I found a used copy of The Essential Chocolate Chip Cookbook. I've had this on my Amazon Wish List ever since I saw these on Bake or Break. It's more than just chocolate chip cookies. It has cookies, muffins, pies, tarts, puddings, cakes, ice cream desserts, pretty much anything with chocolate chips, including the Strawberry and White Chocolate Cheesecake I made back in June.
Anyway, after drooling at the pictures, I decided to make Chocolate Chip Cookie Dough Cheesecake Bars. What a mouthful! And a good one too. The cookie dough layer on top ending up being almost a whole layer rather than chunks here and there, so the cheesecake layer isn't as dominant. I opted to leave off the chocolate drizzle. I enjoy them cold, preferably from the freezer. Of course my family forgot to take the extras home, so that's why they ended up in my freezer in the first place.
Chocolate Chip Cookie Dough Cheesecake Bars
Crust
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semisweet chocolate chips
Dough
5 Tbsp butter, at room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/8 tsp salt
1 tsp vanilla extract
3/4 cup flour
1 cup semisweet chocolate chips
Filling
10 oz cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup semisweet chocolate chips
1. Crust: Preheat oven to 325F. Line 9-inch square pan with foil and spray with cooking spray. In medium bowl, stir crumbs and butter together until crumbs are evenly moistened. Stir in mini chocolate chips. Press crumb mixture over bottom and 1 inch up the sides of pan. Bake for 6 minutes. Cool pan and leave the oven on.
2. Dough: In large bowl, beat butter, brown sugar, sugar, salt, and vanilla until smoothly blended, 1 minute. Add flour, mixing just to incorporate it. Stir in chocolate chips. Set aside.
3. Filling: In another bowl, beat cream cheese and sugar just until smooth. Mix in egg and vanilla, beating just to blend them in. Pour cheesecake batter into the crust. Drop teaspoonfuls of cookie dough over top of the batter. Bake until top feels dry and firm and looks set if given a gentle shake, about 30 minutes.
4. Optional drizzle: Melt 1/3 cup chocolate chips until melted and smooth, either in a microwave or heatproof bowl over boiling water. Use a teaspoon to gently drizzle thin lines of melted chocolate over the top of the bars. Cool about 1 hour. Cut bars into 16 pieces. The bars can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature.
Makes 16 bars.
Source: The Essential Chocolate Chip Cookbook, page 47-48
My family does come up to visit, so when they do, I want to have a special treat for them. That way I can bake and get rid of the extra calories. Several months ago, I found a used copy of The Essential Chocolate Chip Cookbook. I've had this on my Amazon Wish List ever since I saw these on Bake or Break. It's more than just chocolate chip cookies. It has cookies, muffins, pies, tarts, puddings, cakes, ice cream desserts, pretty much anything with chocolate chips, including the Strawberry and White Chocolate Cheesecake I made back in June.
Anyway, after drooling at the pictures, I decided to make Chocolate Chip Cookie Dough Cheesecake Bars. What a mouthful! And a good one too. The cookie dough layer on top ending up being almost a whole layer rather than chunks here and there, so the cheesecake layer isn't as dominant. I opted to leave off the chocolate drizzle. I enjoy them cold, preferably from the freezer. Of course my family forgot to take the extras home, so that's why they ended up in my freezer in the first place.
Chocolate Chip Cookie Dough Cheesecake Bars
Crust
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semisweet chocolate chips
Dough
5 Tbsp butter, at room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/8 tsp salt
1 tsp vanilla extract
3/4 cup flour
1 cup semisweet chocolate chips
Filling
10 oz cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup semisweet chocolate chips
1. Crust: Preheat oven to 325F. Line 9-inch square pan with foil and spray with cooking spray. In medium bowl, stir crumbs and butter together until crumbs are evenly moistened. Stir in mini chocolate chips. Press crumb mixture over bottom and 1 inch up the sides of pan. Bake for 6 minutes. Cool pan and leave the oven on.
2. Dough: In large bowl, beat butter, brown sugar, sugar, salt, and vanilla until smoothly blended, 1 minute. Add flour, mixing just to incorporate it. Stir in chocolate chips. Set aside.
3. Filling: In another bowl, beat cream cheese and sugar just until smooth. Mix in egg and vanilla, beating just to blend them in. Pour cheesecake batter into the crust. Drop teaspoonfuls of cookie dough over top of the batter. Bake until top feels dry and firm and looks set if given a gentle shake, about 30 minutes.
4. Optional drizzle: Melt 1/3 cup chocolate chips until melted and smooth, either in a microwave or heatproof bowl over boiling water. Use a teaspoon to gently drizzle thin lines of melted chocolate over the top of the bars. Cool about 1 hour. Cut bars into 16 pieces. The bars can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature.
Makes 16 bars.
Source: The Essential Chocolate Chip Cookbook, page 47-48
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