Thursday, March 26, 2009

Brownies and Cheesecake in One!!

Peanut Butter Cheesecake Brownie Babies

Mmmm... Chewy chocolately goodness with a peanut butter cheesecake surprise in the center!

When I saw these in my Kraft magazine, I just Had to try them! The ones on the website are prettier than mine... I ended up having too much batter and This happened...


Don't worry though, this shouldn't happen to you. This happened because I made brownies from scratch instead of using a mix, and ended up with too much batter. =)


1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries


Heat oven to 350ºF.

Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

Serve topped with COOL WHIP and cherries.

Thursday, March 19, 2009

Strawberry Goodness

Layered Strawberry Cheesecake Bowl


3 cups sliced fresh strawberries
3 Tbsp sugar
2 pkg (8 oz each) Neufchatel Cheese, softened (I used cream cheese, because I couldn't find the other)
1.5 cups cold milk
1 pkg (3.4 oz) Instant Vanilla Pudding
2 cups thawed Cool Whip, divided
2 cups frozen pound cake cubes (1 inch)
1 square Baker's Semi Sweet Chocolate


1. Combine berries and sugar. Refrigerate until ready to use.

2. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk.

3. Add pudding mix, mix well.

4. Blend in 1.5 cups of Cool Whip. Spoon half into 2.5 qt. trifle bowl.

5. Top with cake, berries and remaining cheese mixture. Refrigerate 4 hours.

6. Melt chocolate, drizzle over dessert. Top with remaining Cool Whip.

7. If you like, you can dip some extra berries in chocolate and use them to garnish the top.