Red Velvet Cheesecake Brownies

We all know that I am not afraid to be creative and try out new things when it comes to cooking. My creativity got the better of me when I decided to make Kappa blue velvet cheesecake brownies {instead of red velvet} to take with me as a sweet treat this past weekend. Color fail? Yes. Taste fail? Not in the least. They were amazing! I was slightly hesitant to take these to share with a group of women women who did not know me at all. They turned out to be more aqua and slightly green. Good thing it was St. Patty's day, right?

Just incase that picture might change your mind from initially wanting to make them, do not let it. Here is a picture from Doughmesstic where I found the recipe.

Red Velvet Cheesecake Brownies

Ingredients:

10 Tbsp. butter

3 oz. dark or semisweet chocolate, chopped

1 1/4 cups sugar

2 large eggs

2 tsp. vanilla

red food coloring

3/4 cup all-purpose flour

1/4 tsp. salt

2 Tbsp. unsweetened cocoa powder

For the Cheesecake Layer:

8 oz. cream cheese, softened

1/3 cup sugar

pinch of salt

1 large egg

2 tsp. vanilla

Directions:

Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.

In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.

In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.

In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.

Pour batter into prepared baking pan.

For the Cheesecake Layer:

Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.

Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Allow to cool. Enjoy!

Dacquoise with Mocha Sauce

One of my favorite things to do is share food with others. It makes my heart happy to make something that other people can eat and enjoy. Last night I made these delicious individual dacquoises to take to our couple's small group that Bryan and I attend on Wednesday nights. The recipe I will share actually is for making a large one, but I chose to make them in single-size servings. One of the best parts of these heavenly treats? For a dessert, they are light and healthy!

Dacquoise with Mocha Sauce

Meringue:

5 large egg whites

1/2 teaspoon vanilla extract

dash of salt

2/3 cup sugar

Filling:

3 cups vanilla low-fat frozen yogurt, slightly softened

1 tablespoon

Mocha sauce:

1 cup strong brewed coffee

3/4 cup Dutch process cocoa

1/2 cup light-colored corn syrup

1 teaspoon cornstarch

1/3 cup semisweet chocolate chips

1/4 teaspoon vanilla extract

Directions:

Preheat oven to 275°.

Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.

Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.

To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.

To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.