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33
Preheat oven to 350°F. Coat a 13 x 9-inch baking
pan with nonstick cooking spray; line with
parchment paper or aluminum foil with a 1-inch
overhang on either side to aid in removing from
pan. Reserve.
Combine the flour, salt, and cinnamon in a small
bowl. Reserve.
Put the butter and sugars into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
select the MIXING setting and the CREAMING
program. Press the dial to pause the program as
necessary to scrape the entire bowl and paddle.
The mixture should be light and fluffy by the end
of the program. It may not need the full program
time, so keep an eye on the mixture and stop
when it is nice and creamy. Once the butter and
sugars are nicely mixed, stop and scrape the
bowl well.
Set to Speed 3 and add the eggs, one at a time,
and the vanilla extract, allowing each egg to fully
incorporate before adding the next. Scrape the
entire bowl as necessary. Decrease speed to 1
and slowly add the dry ingredients. Once almost
fully mixed, add the chopped chocolate,
chocolate chips and nuts. Mix until combined and
then pour into the prepared pan.
Bake until top is just starting to crack, about 30
to 35 minutes. Remove from oven and cool
slightly in pan; then, using the parchment paper/
foil overhang, lift blondies out of pan and transfer
to a wire rack to continue cooling. Cut and serve
warm if desired. Store remaining blondies in an
airtight container.
Nutritional analysis per blondie:
Calories 317 (48% from fat) • carb. 39g • pro. 3g • fat 18g
sat. fat 10g • chol. 44mg • sod. 153mg • calc. 317mg • fiber 1g
Blueberry
Cheesecake Bars
Makes 16 servings
Softened butter, for greasing pan
Graham Cracker Crust:
1 cup graham cracker crumbs (about 8 to
9 full graham cracker sheets)
2 tablespoons granulated sugar
Pinch ground cinnamon
Pinch fine sea salt
4 tablespoons unsalted butter, melted and
cooled slightly
Filling:
16 ounces cream cheese (2 standard
packages), cut into 4 pieces, room
temperature
²⁄
³
cup granulated sugar
1 lemon, zested and juiced, divided
½ teaspoon fine sea salt
2 large eggs, room temperature
½ cup sour cream or full-fat plain
Greek yogurt
½ teaspoon pure vanilla extract
¼ cup blueberry jam, preferably smooth
1 cup fresh blueberries
Preheat oven to 300°F with the rack in the middle
of the oven. Lightly grease a 9-inch square
baking pan with butter and then line with
parchment paper.
Prepare the crust. Put all of the crust ingredients
into a small bowl and stir together with a fork
(if using full graham crackers, this crust can be
prepared in a mini food processor. First grind
the graham crackers and then process in the
remaining ingredients). Divide the crumb crust
evenly into the bottom of the prepared baking
pan, pressing down with your fingers or a spoon
to make it even. Bake for 10 minutes and then
allow to cool while preparing filling.
Put the cream cheese into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and select the
MIXING setting and the CREAMING program.
Mix until the cream cheese is very smooth –
absolutely no lumps (press the dial to pause to
scrape down the bowl and paddle as often as
necessary). When the cream cheese is sufficiently
smooth, and the CREAMING program is still
running, gradually add the sugar, about ¼ cup at
a time, the zest, and the salt, mixing until very
smooth. When the program is complete, scrape
down the bowl and paddle well and mix for
additional time on Speed 6 if necessary.
While mixing on Speed 4, add the eggs, one at a
time, being sure each is fully incorporated into
batter before adding the next. Scrape down the
bowl between adding eggs. Add the sour cream,
lemon juice, and vanilla extract. Mix on Speed 2
until creamy, about 1 minute. Pour the batter on
top of the crust – do not scrape any thick bits
from the sides of the bowl, as they are not
thoroughly mixed in and will change the texture
of your finished cheesecake. Tap the pan a few
times to remove air bubbles. Dollop the blueberry
jam on top of the cream cheese batter and with
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