Becky Bakes

Brownie Cheesecake Bars

Becky — Wed, 01 Feb 2012 02:34:25 +0000

I’m pretty tight with cream cheese right now. First I put cream cheese in cookies. Then I put those cookies in the best darn cookie dough cheesecake bars you’ll ever eat. Then, as if all that weren’t enough, I made these. Brownie Cheesecake Bars. The evil cousin of the cookie dough cheesecake bars. Evil, because once you eat one it is nearly impossible to stop yourself from eating another. Then again, I’m not long on self-control. But look at them….this is decadence, my friends.

You might be able to tell that I under-baked these just a tad. I tend to under-bake rather than over-bake. I sorta love ooey-gooey. The brownie component of these was part brownie/part molten lava. The cheesecake filling was as dreamy and creamy as ever. If you want them to be fully brownie, sans molten lava, make sure to bake them completely. Friends don’t let friends under-bake. Or maybe they do?

Brownie Cheesecake Bars

4.0 from 1 reviews

Author: Becky Bakes

Ingredients

2 pkg. brownie mix, prepared according to package directions.
3 – 8 oz. pkg. cream cheese, softened
1 cup sugar
3 eggs
1 tsp. vanilla
3/4 cup sour cream

Instructions

Preheat the oven to 325 degrees.
Grease a 9×13 baking pan.
Using a mixer, beat together the cream cheese and sugar.
Add eggs one at a time, beating after each one.
Mix in vanilla and sour cream. Set aside.
Prepare brownie mixes according to package directions.
Pour and spread slightly more than half of the brownie mixture into the greased pan. Carefully spread the cream cheese mixture over the brownie batter.
Dot the remaining brownie batter evenly over the pan.
Bake for 40-50 minutes or until cheesecake appears set when jiggled.
Cool. Chill for several hours or overnight.
Enjoy!

Notes

I used boxed brownie mix this time but you could certainly make your own favorite brownie recipe from scratch!

Under-bake or over-bake? What’s worse? Am I the only one who would pick gooey every time?!

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Cookie Dough Cheesecake Bars

Becky — Fri, 27 Jan 2012 13:05:10 +0000

You know that ridiculously fantastic Brown Butter Cream Cheese Chocolate Chip Cookie recipe I shared with you a few days ago? The post where I hinted that you might want to reserve a little cookie dough? Now is the time to pull that cookie dough out and put it to good use! And if you still haven’t made those cookies? Well, that’s just craziness:-) But now you have extra incentive. Because these, these Cookie Dough Cheesecake Bars, may just be the tastiest thing I’ve had in like….ever. That can’t be can it? I don’t know. Maybe I’ve had something tastier, but I honestly can’t remember when. What’s better than cookie dough…and cheesecake? This cheesecake filling? Well my friends, it is the yummiest, creamiest, dreamiest, cheesecake I’ve ever had. Top the whole works off with a drizzle of ganache and these are pretty much heaven.

Cookie Dough Cheesecake Bars

5.0 from 1 reviews

Author: Becky Bakes

Ingredients

2 cups graham cracker crumbs
1/2 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter, melted
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
2 cups chocolate chip cookie dough

Instructions

Line a 9×13 pan with parchment paper or foil.
Mix together graham cracker crumbs, sugar, melted butter, and salt.
Press cracker mixture into the pan and bake @ 350 degrees for 10 minutes. Cool
With a mixer, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes.
Reduce speed to low and add eggs 1 at a time, beating until incorporated.
Beat in sour cream and vanilla until combined.
Pour over crust.
Bake @ 325 degrees for 30-35 minutes. Edges should be set. The middle will still be jiggly.
Dot evenly with cookie dough and return to the oven for an additional 5-10 minutes, until the cookie dough is just set.
Cool completely. Cover and refrigerate several hours or overnight.
If desired, drizzle with ganache. See note.

Notes

I’m pretty unscientific when it comes to making ganache. I don’t usually even measure but here is a rough idea: Pour about 1/2 cup heavy cream into a microwave-safe bowl and heat until almost boiling. Throw about 1/2 cup chocolate chips into the cream and let sit for a couple of minutes. Whisk until smooth. Let cool a few more minutes and then pour/spoon into a ziploc bag. Snip a small hole in the corner and you’re ready to drizzle!

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Brown Butter Cream Cheese Chocolate Chip Cookies

Becky — Tue, 24 Jan 2012 15:07:33 +0000

Cream cheese in chocolate chip cookies? What?! This definitely falls under the “why didn’t I think of that?” category. When I first saw cream cheese chocolate chip cookies on Foodgawker I was immediately taken with the idea. I promptly filed the recipe under “to try….soon!” Of course, you know I can’t leave well enough alone so I came up with my own version that utilizes another recent cookie trend – brown butter! Cream cheese and brown butter. Oh yes, I totally went there. These cookies are a surprising combination of cakey and chewy. I would normally never go for a cakey cookie but these are strangely addicting! I will definitely make them again.

In other news. Notice any changes around here? Like a Becky Cooks tab?! Woohoo! I love bringing you tons of sweet treats. It is Becky Bakes after all. But I’m looking forward to sharing a few savory dishes from time to time, you know, just to break up the sugar rush.

Also, check out the handy new format for recipes below. You can now easily print recipes. Um…yay! Oh, and if you scope out waaay below you’ll notice some handy little share tabs that you can use for pinning and other such nonsense. Not that you’re as obsessed with pinning as I am right now! Over the weekend, Pinterest and I became official. Check it out: http://pinterest.com/beckybakesalot/ I am pumped to pin!

Back to the cookies…enjoy these my friends! I would, however, suggest setting aside a couple of cups of dough in the fridge or freezer. You’ll be glad you did (hint, hint)!

Brown Butter Cream Cheese Chocolate Chip Cookies

5.0 from 1 reviews

Author: Becky Bakes

Ingredients

1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups white sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 cups chocolate chips

Instructions

Melt the butter in a saucepan until brown and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
Add the eggs and beat until combined.
Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
Add the chocolate chips and mix until just incorporated.
Cover the dough and refrigerate until chilled, several hours or overnight.
When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly.
Bake for 9-12 minutes, until the edges are golden.

Notes

Measuring out the dough by a 1/4 cup makes a large cookie but I found that this method worked the best. I initially used my cookie scoop but the cookies didn’t turn out as pretty. Large scoops, rolling, and slightly flattening before baking produces a big, bakery-like cookie that’s pretty much impossible to resist!

recipe inspired by Butter

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Pasta Plans

Becky — Fri, 20 Jan 2012 13:34:06 +0000

O.K., so I have had so much fun sharing pasta dishes with you this week! It’s been fun posting something other than dessert. No worries though, there are plenty more of those coming too. Soon.

Today I thought you might like to see my other future plans. Plans for pasta, that is. And I’m pretty sure you’re gonna want to make some with me. Ready to drool? Me too…

First up, it’s Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples from Pinch of Yum. I just want to dive right into this one. Yum is right!

This White Cheese and Chicken Lasagna from Hidden Ponies is calling my name. What a great twist on a classic!

I think I have mac and cheese on the brain. But with recipes like this one for Baked Mac & Cheese Pots from Simply Scratch, how could I not?!

I love Italian Pasta Salad. A little taste of summer right here baby. This is about the only place I’m gonna get that right now!

I’m pretty sure this Penne with Sausage and Cream by The Italian Chef is in the dictionary under guilty pleasure. Hello Penne. You had me at sausage, and then again at cream.

Well, I think that’s enough carbs for me for one day;-) I can’t wait to try these dishes. Though I’m going to try and refrain from doing so all in the same week. Happy Friday!

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Roasted Butternut Squash, Bacon, and Scallion Pasta

Becky — Thu, 19 Jan 2012 13:03:24 +0000

This is hands down my favorite pasta dish of the week! Oh my word…so delicious. My sister-in-law recommended this recipe to me a couple of weeks ago and I am so glad she did! There really isn’t anything negative that I can say about this dish. The flavors are just perfect. The salty bacon and parmesan cheese paired with the sweetness of the butternut squash throttled this dish into my regular rotation! I believe this recipe comes originally from Cooking Light but I may have done a few things that made this slightly…um…less light. I know, shocking.

See, I like to cook bacon in the oven. So much less messy than a skillet. So that’s what I did. Innocent so far right? Then, once I removed the bacon to a plate, I noticed all that lovely bacon grease on the baking sheet and a lightbulb went off. Yes, a lightbulb. I love food-related lightbulbs. What occurred to me was that roasting squash in bacon grease would likely be downright delightful. And, oh was it ever. I almost died. It was somewhat surprising that any of this delicacy even made it to the final dish. I showed great restraint.

So, please try this dish and tell me that you don’t love it as much as I do. I know you will. If you don’t though, just send it my way please. I’d be happy to help you out….it’s just the kind of girl I am.

Roasted Butternut Squash, Bacon, and Scallion Pasta

Ingredients

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups peeled and cubed butternut squash
6 slices bacon
1 cup chopped scallions (green onions)
8 oz uncooked pasta
1/4 cup all-purpose flour
2 cups 2% milk
3/4 cup (3 oz) shredded sharp provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese

Instructions

Preheat oven to 425 F.
Line a rimmed baking sheet with aluminum foil.
Place bacon slices on baking sheet and bake until crisp, 20-30 minutes.
Remove bacon to paper towels to drain.
Pour off the baking sheet all but a few teaspoons of the bacon grease.
Add the butternut squash to the baking sheet and sprinkle with 1/4 teaspoon salt, the rosemary and pepper.
Toss to coat the squash evenly with the spices and bacon grease (naughty, so naughty). Bake for 40 minutes, or until tender and lightly browned.
Sprinkle the scallions over the squash, turning gently to coat the scallions. Bake an additional 5 minutes. Remove and set aside.
Increase oven temperature to 450 F.
Crumble the bacon, then combine with the squash and scallions. Set aside.
Cook the pasta according to the package directions.
Meanwhile, combine the flour and 1/2 teaspoon salt in a large saucepan set over medium-high heat.
Gradually add the milk to the pan, whisking constantly.
Bring to a boil and cook for 1 minute, or until slightly thick, stirring constantly.
Remove the pan from the heat.
Add the provolone, stirring until the cheese melts.
Add the cooked pasta to the cheese sauce, tossing well to combine.
Transfer the pasta mixture to an 11 x 7-inch baking dish* lightly coated with cooking spray then top with the squash mixture.
Sprinkle the Parmesan cheese evenly over the top. Bake for 10 minutes or until the cheese melts and begins to brown.

Notes

Tip – Purchasing pre-cut cubed squash makes preparing this dish quick and easy.

*I baked this in individual ramekins, just for fun. It was enough for 6 ramekins…8 oz I think. Minus several bites of squash….

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Beef with Peppers Stir-Fry

Becky — Wed, 18 Jan 2012 13:36:10 +0000

We eat stir-fry on a frequent basis around here. There are just so many things to love about it! It’s super adaptable, I can easily make it wheat-free. It’s flexible, the perfect meal for using up surplus veggies at the end of the week. And, it’s totally delicious. I usually don’t use recipes for stir-fry. I make it so often that I can wing it pretty easily. This is a fantastic recipe though! Recipes like this make you wonder why you ever bother with take-out.

We almost always eat our stir-fry with pasta. We are not big rice eaters. The kids and the hubs don’t particularly care for it, I like rice but I’m not apt to make it just for myself, unless of course, you’re talking about rice pudding. That I will make just for me! We often use a rice or corn based pasta. Whatever you use, this stir-fry is so, so good!

Beef with Peppers Stir-Fry

1-½ pound flank steak, sliced very thin against the grain
½ cup low sodium soy sauce
3 tbsp. black or rice wine vinegar
2 tbsp. packed brown sugar
2 tbsp. cornstarch
1 tbsp minced fresh ginger
2 cloves garlic, minced
1 teaspoon red chile paste
2 tbsp. canola oil
1 whole medium yellow onion sliced
2 whole red bell peppers, cored and sliced
red pepper flakes and green onions , for sprinkling
8 oz spaghetti, cooked al dente

Mix together soy sauce, vinegar, brown sugar, cornstarch, ginger, garlic, and chili paste. Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Toss in pasta. If desired, sprinkle with green onions and red pepper flakes. You can also top with cilantro as the original recipe calls for. I don’t care for cilantro so I omitted it. Enjoy your delicious stir-fry!

*Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat, I didn’t have a problem using it though, just make sure it’s thoroughly heated.

adapted from Pioneer Woman

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Sharp Cheddar Chicken Pasta

Becky — Tue, 17 Jan 2012 14:39:24 +0000

I am loving pasta week. My thighs…not so much. But this was worth it! I knew I had to try this recipe after I noticed it flying around Pinterest. The flavors in this pasta are just amazing. The slight tang from the mustard, the flavorful herbs de provence, and a bit of heat from the red pepper flakes. It’s macaroni and cheese….all grown up. The original recipe called for fresh herbs such as thyme, which I’m sure would be delicious. I didn’t have any on hand and the herbs de provence proved to be a delicious substitution.

Sharp Cheddar Chicken Pasta

For Chicken ~

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
1 tsp. dry mustard
1 tsp. herbs de provence
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. olive oil

Heat the olive oil in a large skillet over medium heat. Mix together mustard, herbs de provence, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For pasta ~

1 pound short-cut pasta (I used large shells)
2 tbsp. butter
2 tbsp flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine, or chicken broth
1 tbsp. dijon mustard
8 oz sharp cheddar cheese, grated
2 cups milk (I used whole milk)
1 tbsp. herbes de provence
crushed red pepper flakes to taste
parmesan cheese to taste

Bring water to boil in a large pot, add salt and pasta and cook to al dente. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken, pasta, and herbs de provence and toss to incorporate sauce. Serve topped with crushed red pepper flakes and parmesan cheese. Enjoy!

Recipe adapted from Homemade by Holman

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Spicy Peanut Veggie Pasta

Becky — Mon, 16 Jan 2012 09:58:09 +0000

Ah…pasta. Pasta and peanut butter. A couple of my favorite foods. What do you get when you combine the two? Heaven in your mouth! This pasta is super simple. Make a quick dressing. Cook some pasta. Add some veggies, and chicken if you like. Done. Use whatever veggies float your boat…this recipe is super versatile. I used carrots and green onions this time but I was really wishing I’d had some cabbage to throw in. Peppers would be great too!

This dish also makes perfect leftovers (if you have any!). The sauce is nice and thick so it will gum up a bit in the fridge. Simply add a splash of water or soy sauce and you have yourself a nice creamy sauce again! Word of caution: this meal is about as addicting as it gets. Be prepared to share if your trying to keep any New Years resolutions!

Spicy Peanut Veggie Pasta

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon chili/garlic sauce
8 ounces spaghetti
1 cup matchstick-size carrots
1/2 cup chopped green onions
1/4 cup chopped salted peanuts

Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add carrots and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Sprinkle with peanuts. Toss restraint aside. Enjoy!

adapted from Epicurious

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Four Facts about Pasta

Becky — Mon, 16 Jan 2012 00:16:45 +0000

Fact #1 – I LOVE pasta.

Fact #2 – I somehow decided that it would be appropriate to take action on that love, thereby bringing you a week filled with delicious mouth-watering pasta recipes.

Fact #3 – I gained 3 pounds last week “testing” recipes.

Fact #4 – I will now commence to do the 30 Day Shred for 3.2 days.

Tomorrow….it’s here. Pasta Week!!!!

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Pink Velvet Cupcakes

Becky — Wed, 11 Jan 2012 14:05:46 +0000

So, you’re telling me that it’s not too early to start posting Valentine’s Day recipes?! Not if Love from the Oven has anything to say about it. That’s where I recently saw a picture of pink velvet cupcakes. Pink velvet! I had never heard of such a thing! Red velvet, yes…but pink velvet? Anyway, I knew just the recipe I wanted to try for my own pink velvet loveliness. This chocolate cake recipe from Kevin and Amanda is my recent favorite cake recipe and I knew that with a few quick changes it would be great.

And it was, great that is. These cupcakes are tender, fluffy, and moist…all at the same time. They are also super easy since they’re just a souped-up cake mix. Yes, cake mix. Cake mix and jello and cool whip all in one week. What is going on around here? I promise I’ll get back to some “from scratch” recipes one of these days, but who am I to argue when “convenience” tastes this amazing. Not to mention, this might just be what happens when all four of your children have chicken pox simultaneously.

Wait, I almost forgot about the frosting. Oh…the frosting. I like frosting. You know in the sense that, “I’ll take a little cake with my frosting please”. Now my daughter thought this frosting was too rich. Seriously, she’s six. How does a six-year-old turn down frosting? I, however, ate it straight out of the bowl. Until the guilt kicked in, of course. That tends to happen when your standing in your kitchen eating spoonfuls of frosting. Luckily for me I have a fully functioning sense of guilt or I would definitely be in trouble.

Anyway, I loved this frosting. It’s smooth, creamy, and rich. Yes, it’s rich. It’s frosting. It’s supposed to be rich!

Pink Velvet Cupcakes

1 box white cake mix
1 small pkg Jello instant pudding mix (vanilla, cheesecake, or white chocolate flavor)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
pink food coloring (I used gel)

Preheat oven to 350 degrees. In a very large bowl, mix together all ingredients. Add in small amounts of pink food coloring until the desired color is achieved. Batter will be thick. Pour batter into well-greased or lined cupcake tins. Bake 15-20 minutes or until a toothpick comes out with just a few crumbs. Cool before frosting.

Note: My cupcakes looked ever so slightly wet in a couple of spots on top but I checked and they were perfectly done.

Divine Buttercream Frosting~

1/2 cup shortening (Crisco)
1/2 cup butter (1 stick)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 to 1/2 cup heavy whipping cream (start with 1/3 cup, add more a needed to reach desired consistency)

Cream shortening and butter together until fluffy. Add the sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened and then beat on high until frosting is fluffy.

Note: I like to really pile on the frosting. Part of it is that I use these large decorating tips which just naturally encourage liberal frosting application. Just be warned that if you apply frosting as I do that you will need to double the frosting recipe to make enough for these cupcakes. This recipe should make about 2 dozen cupcakes. I actually made one pan and then froze the rest of the batter in a ziploc bag so I’m excited to see how that next batch of cupcakes will come out.

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