Cream Cheese Brownies

♥ Cream Cheese Brownies ♥

4 ounces unsweetened baking chocolate
1 cup butter or coconut oil
2 cups sugar
2 teaspoons vanilla
4 eggs
1 ½ cups flour
½ teaspoon salt
1 cup coarsely chopped nuts

Cream Cheese Filling - below

♥ Heat oven to 350. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.

♥ Melt chocolate and margarine in 1-quart saucepan over low heat, stirring frequently; cool.

♥ Prepare Cream Cheese Filling; set aside.

♥ Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread half of the batter (about 2 ½ cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling.

♥ Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 2 x 1-inch bars. Refrigerate any remaining brownies.

Cream Cheese Filling
2 packages (8 ounces each) cream cheese, softened
½ cup sugar
2 teaspoons vanilla
1 egg

Beat all ingredients until smooth.

Enjoy!

"And all these blessings shall come upon you and overtake you,
because you obey the voice of the LORD your God." Deuteronomy 28:2

This recipe is being shared over at:

Toffee Butter Crunch

Toffee Butter Crunch
Prep: 15min. Cook 20min. Chill: 20min
Makes: about 1 1/2 pounds

1 cup butter
1 cup + 1 tbsp sugar
4 tbsp water
1 cup semisweet chocolate pieces
½ cup finely chopped pecans or almonds

Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.

Butter the sides of a 2 quart heavy saucepan. In the saucepan melt butter; add sugar, and water. Cook and stir over medium-heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium: continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280F to prevent scorching. Remove saucepan from heat; remove candy thermometer. Pour candy into the prepared pan, spreading quickly.

Let candy stand about 2 minutes or until set: sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

Enjoy!

- Coconut Cream Macaroons -

7 2/3 c. flaked coconut

1 c all-purpose flour

1/2 t. salt

1 can (14oz) sweetened condensed milk

2/3 c. canned cream of coconut (or 3/4 c. coconut cream concentrate)

3 t. vanilla

1/4 t. almond extract

1 large egg

1 c. chocolate chips, if desired

1 T. oil, if desired

1. Heat oven to 350. Line cookie sheet with cooking parchment paper.

2. Toast 1 cup of the flaked coconut in a pan, until golden brown.

3. Mix toasted coconut, remaining coconut, the flour and salt in a large bowl. Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed. Pour milk mixture over coconut mixtures; stir until well mixed.

4. Drop mixture by heaping tablespoonfuls onto cookie sheet.

5. Bake 12 to 14 minutes or until golden brown (cookies will be

soft in center and set at the edges). Immediately slide parchment paper with cookies from cookie sheet to wire rack. Cook completely.

6. Heat chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.

Enjoy!