No big surprise that I truly LOVE to cook right?  However, I do get bored and try and think up creative new dishes and ideas.  Tonight I was in a different kind of mood...see, I think there are COOKS and there are BAKERS; I am definitely more of the COOK type, don't get me wrong, I love to bake but baking requires following directions most of the time and I am not very good at that...not at all.  I wanted chocolate today, that is also outside my norm.  I am more of sour, sweet candy kind of girl...then salt...chips are my weakness.  Anyway, I wanted chocolate, but not just your run of the mill brownie or chocolate chip cookie, I wanted SALTY, SWEET, DELICIOUS chocolate.  So I began brainstorming.  If there IS one desert I never turn down it is cheesecake...which is also pretty funny because I don't bake but I can make an incredible cheesecake!  So I got it in my head to make salted caramel.  Now I did look up a recipe for that...I have never made real caramel sauce before.  It came out better than perfect.  To go along with that drizzle of pure decadence, I came up with a chocolate brownie crust topped with a caramel swirled cheesecake.  I think I may be in heaven and I also think my husband may divorce me just to get away from these temptations...health addict and lover of all things delicious don't exactly go along well and he has made a public statement (via Facebook) that these little pieces of perfection must be out of the house by tomorrow evening when he gets home from work!  Here they are and if you live in the area, give me a call or just swing by for a bite...you will be doing my marriage a favor!!
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Start by melting your butter and adding chocolate.  I had a few bags of open chocolate chips and used those.

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mix the butter chocolate with 2 eggs, 3/4 cup of flour and 2 cups of sugar
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Bake at 350 for about 10 minutes.

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Mix one cup of sugar, 2 eggs, 1 8oz block of cream cheese and 8oz of marscapone cheese together with a tablespoon of vanilla
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Pour mixture over the top of the brownie layer
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Now make your caramel sauce.  Pour 1 cup of water into a pot and add 2 cups of sugar.  Bring to a boil until the temperature reaches 300 and then turn down to medium and continue cooking until amber in color and temperature is at 350.  Take off of the heat and slowly add 1 cup of warm heavy cream, whisking while you pour.

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Here is what the finished caramel sauce looked like as I was whisking...

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Swirl the caramel all through the top...bake at 350 for 30 mins...turn off heat and let sit in the warm oven for an additional 15 minutes. Serve warm with extra caramel sauce on top!
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I get asked all of the time how can I cook and eat these type of deserts and not weigh 300lbs...well here is your answer...this is how I eat ALL of the time...those little caramel bites of heaven are how I eat RARELY.  Even though, I make this stuff I don't usually eat it.  Tonight's dinner was wild brown rice, heirloom tomatoes with balsamic vinegar and broiled flounder...just as yummy as the desert!

 


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