Black and White and Loving Vanilla Bean

My sister’s 23^rd birthday is coming up, and she is having a cocktail party* to celebrate.  The color scheme for the evening is black and white so I am helping out by baking desserts with those colors.  The first thing that came to my mind was black and white cheesecake bars.  That is slightly ironic given that Jessica doesn’t like cheesecake.  However, she doesn’t eat gluten either, so most of the desserts are not even for her.

*way for twenty-somethings to get drunk and feel classy

I started by adapting this recipe for Pumpkin Chocolate Cheesecake Bars.  I swapped gingersnap crust with Oreo and got rid of the pumpkin.  But then I thought, how could make it even more special?  Instead of using just a plain cheesecake layer for the “white”, I made it vanilla bean.  Wow, this took the dessert to a whole new level.  I’d never baked with vanilla bean before and I think I might be hooked!  When you take a bite of the Chocolate and Vanilla Bean Cheesecake Bars, you get a sweet creamy layer and then that chocolate crunch from the crust.  The rich chocolate cheesecake layer comes through next, but then when you think you are done, the vanilla bean kicks in.  Layers of flavors are what make desserts stand out.  Make these.

To make the crust, grind up about 17 Oreos in a food processor

Set cookie crumbs aside

Melt butter; add melted butter and sugar to cookie crumbs

Press mixture into a 9×13 pan lined with tin foil and cooking spray; spread evenly using fingers to push down crust mixture and set aside

To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)

Add granulated sugar and combine on medium-high speed well until light and creamy

Beat in eggs, one at a time, on medium speed

Mix in flour on medium speed

Add your vanilla extract and salt and beat until your mixture is thick and creamy

Now, separate 1/2 of the cheesecake filling and set aside in a separate bowl

Split the vanilla bean open with a sharp knife

Scrape out the awesomeness of the vanilla bean with the back of the knife

Add vanilla bean to the batter and stir

Melt chocolate chips and butter in a small saucepan over low heat or in the microwave; mixture will get very thick

Add chocolate to the filling still in the mixer and combine thoroughly

Pour chocolate batter over crust and bake for 15 minutes

 

Remove from oven and pour remaining cheesecake filling on top

Bake for 33-38 minutes or until edges begin to separate from foil and middle bounces slightly when touched

Refrigerate for at least 4 hours or overnight

Remove cheesecake from pan and cut into small bars

Vanilla Bean and Chocolate Cheesecake Bars

Adapted from this recipe which was adapted from The Curvy Carrot

Makes 36 small bars

Ingredients:

Crust:

1 1/4 cups of Oreo cookie crumbs (about 17 cookies); I used reduced fat Oreos

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter

Filling:

2 8-ounce packages light cream cheese softened at room temperature

1 3/4 cup granulated sugar

3 large eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 vanilla bean (if leaving this out, replace with 1 tablespoon of additional vanilla extract)

Pinch of salt

6 ounces semi-sweet chocolate chips

2 tablespoons (1/4 stick) unsalted butter

Directions:

Pre-heat oven to 325 degrees

Line a 13×9 pan with tin foil and spray with cooking spray, set aside

To make the crust, grind up about 17 Oreos in a food processor until fine; set cookie crumbs aside

Melt 4 tablespoons of butter in the microwave and pour over cookie crumbs

Add 2 tablespoons of granulated sugar and mix until well combined

Press mixture into a 9×13 pan lined with tin foil and cooking spray; spread evenly using fingers to push down crust mixture and set aside

To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)

Add granulated sugar and combine on medium-high speed well until light and creamy

Beat in eggs, one at a time, on medium speed

Mix in flour on medium speed

Add vanilla extract and salt and beat until mixture is thick and creamy

Now, separate 1/2 of the cheesecake filling and set aside in a separate bowl; add vanilla bean and stir

Melt chocolate chips and butter in a small saucepan over low heat or in the microwave; mixture will get very thick

Add chocolate to the filling still in the mixer and combine thoroughly

Pour chocolate batter over crust and bake for 15 minutes

Remove from oven and pour remaining cheesecake filling on top

Bake for 33-38 minutes or until edges begin to separate from foil and middle bounces slightly when touched

Refrigerate for at least 4 hours or overnight

Remove cheesecake from pan and cut into small bars

 Notes:

I used light cream cheese because I wanted a final product that wasn’t overly rich, but regular cream cheese would work as well

When cutting the bars, I recommend cleaning your knife with a paper towel between slices to keep from contaminating the layers with one another

Do you have any expensive ingredients that you can’t live without?

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Stand Out Dessert

I usually really like the desserts I bake.  Sometimes I love them.  And then, every once and a while, I make something new that automatically climbs to my list of top desserts.  If this cake isn’t one of those, it sure is close.  And without a doubt, I WILL be making the ganache again, and soon!

When I saw this recipe, I knew I had to try it.  Coffee and banana together?  That was a flavor combination I had yet to try but was very intrigued.  I’ll tell you right now, I was not disappointed!  Make this Banana Cake with Mocha Ganache and you will not be either.

This recipe is time consuming, but not very difficult if you have some baking experience.  I actually thought the ganache was much easier than the last time I made one (that could be because I was relaxed and not rushed, though).

This banana cake is worth trying, even if you already have a favorite go-to recipe.  The flavors are a little different with a richness from the coffee and the delicious scent of cinnamon.  This is what you need:

Pre-heat the oven to 350 degrees

Spray your cake pans with non-stick cooking spray and line the bottoms with parchment paper

You then need to sift your dry ingredients; I don’t have a sifter, so I improvised!

This worked out perfectly- goes to show you that you don’t need fancy tools to make delicious desserts

Sift all of your dry ingredients together

Flour, baking soda, baking powder, cinnamon and salt

Then whisk the dry ingredients together and set aside

Next up, cream together the butter and sugar

Do it for a few minutes, until the mixture is light and fluffy

Then add the coffee grinds and vanilla

I’m telling you, this makes an excellent addition to the banana cake

Add in your eggs, one at a time

Then add in the half the dry ingredients, banana, and sour cream, mixing between each addition

Mix in the remaining dry ingredients just until combined; don’t overbeat

Divide batter evenly between two 8 or 9-inch cake pans

Bake for ~30 minutes, or until lightly browned and a knife comes out clean

Meanwhile, your ganache is made up of 3 simple ingredients:

You can get started on this while your cake is in the oven

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer

Place heat-proof bowl over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter

Your ganache will get very creamy

Then allow ganache to cool, stirring occasionally

You know it is ready when the mixture gets nice and thick

Time to put together your cake!

Run a knife along the edges of each layer to loosen cake from the pans

Take your serving platter and put it over your bottom layer

Hold pan and platter together as you turn over the pan; the cake layer should come right out

Remove parchment paper; notice that the bottom of the cake is nice and flat which will work nicely for layering

Use a large spatula to spread the ganache

Cover the entire layer

Use the same methodology to flip your top layer onto a separate plate

This way you will have the top layer right-side-up on the cake

To ice the rest of the cake, pour generous amounts of ganache on top and then spread

Be careful not to spread to thin, this will keep you from collecting crumbs on the outside of your frosting

Use up all the ganache, because you can never have too much frosting on a cake

Run the spatula gently around the sides of the cake to smooth out the edges

Store cake at room temperature for up to three days

Banana Cake with Mocha Ganache

Recipe from La Mia Vita Dolce, and originally from David Lebovitz

Serves 12-16

Ingredients:

Banana Cake

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

1 teaspoon vanilla

1 tablespoon instant coffee grinds

2 large eggs

6 tablespoons sour cream (I used reduced fat)

2 cups mashed ripe bananas (~5 medium bananas)

Ganache

10 ounces semi-sweet baking chocolate

1/2 cup extra-strong brewed coffee

10 tablespoons unsalted butter, softened

Directions:

Banana Cake

Pre-heat the oven to 350 degrees

Spray your cake pans with non-stick cooking spray and line the bottoms with parchment paper

Sift dry ingredients (flour, baking soda, baking powder, cinnamon and salt)

Then whisk the dry ingredients together and set aside

Cream together the butter and sugar for a few minutes, until the mixture is light and fluffy

Then add the coffee grinds and vanilla and mix

Add in your eggs, one at a time

Then add in the half the dry ingredients, banana, and sour cream, mixing between each addition

Mix in the remaining dry ingredients at low speed, just until combined; don’t overbeat

Divide batter evenly between two 8 or 9-inch cake pans

Bake for ~30 minutes, or until lightly browned and a knife comes out clean

Ganache

Make ganache while cake is in oven

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Build Your Cake

Run a knife along the edges of each layer to loosen cake from the pans

Take your serving platter and put it over your bottom cake layer

Hold pan and platter together as you turn over the pan; the cake layer should come right out

Remove parchment paper from cake

Put just under a cup of ganache onto the cake layer

Use a large spatula to spread the ganache, covering the entire layer

Use the same methodology to flip your top layer onto a separate plate

Then place layer gently over frosted cake

To ice the rest of the cake, pour generous amounts of ganache on top and then spread

Run the spatula gently around the sides and top of the cake to smooth out the edges

Store cake at room temperature for up to three days

Do you have any new favorite recipes?

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Happy Birthday to the Husband!

When I saw this recipe on Annie’s Blog, I knew I had to make it for Matt’s birthday.  It combines Oreos and cream cheese, 2 of his favorite dessert elements.  Plus, these are the perfect pick-up dessert for a day of guys watching football and eating chips and wings.  Oreo Cream Cheese Brownies it was.

I made very few changes to the original recipe, and they turned out really delicious.  There was only 1 brownie left on the plate by the time the guys left our apartment.  Next time I will definitely double the recipe as suggested.

I used this specialty Oreo which we had on hand.

The taster says he likes regular Oreos better.

I chopped my Oreos in a food processor leaving big chunks for a nice surprise when you bite into a brownie.  I used extra Oreos because, well, why not?

 

1 stick of butter? Check. 3/4 cup of sugar? Check.

Boiling the sugar and butter brings out an amazing aroma.  It smelled like a candy factory in the kitchen!

Dry ingredients mixed separately as usual.

 

All the liquids together.

I liberally poured in the Oreos.

 

I used a full 8-ounce package of cream cheese and increased the powdered sugar and vanilla as well.

Blob it on.

Swirl and bake!  Although you can stick a knife in to assess if the brownies are done, you will still see some batter when you pull it out.  Since the cream cheese mixture stays moist, it is a little more tricky than usual.  I suggest moving the pan from side to side to see if they are firm.

They might be easier to cut if you let them cool, but they taste delicious warm!

This recipe is very slightly adapted from Annie’s.

Oreo Cream Cheese Brownies

Ingredients:

1/2 cup (1 stick) unsalted butter
¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
1 dash of salt
2 large eggs
¼ cup milk
2½ cups chopped Oreos
8 ounces cream cheese, at room temperature
½ cup + 2 tablespoons confectioners’ sugar
2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees.  Line a 9×9 pan with foil and spray with non-stick cooking spray.

In a medium-sized saucepan, melt butter and sugar over medium level heat, whisking frequently until boiling.  Allow to boil for 1 minute and remove from heat.  Set aside.

Combine remaining dry ingredients in large mixing bowl.

Once butter and sugar mixture has cooled slightly, whisk in eggs and milk.

Add wet ingredients to dry and combine.

Stir in Oreo pieces.

Spread brownie batter into pan.

Using an electric mixer, use the whisk attachment to beat the cream cheese until fluffy. 

Beat in the confectioners’ sugar and vanilla until well combined.

Drop cream cheese mixture onto brownie batter. 

With a knife, draw lines back and forth through mixture to swirl.

Bake for 20-25 minutes, or until firm.  Do not overbake.

Notes:

I used light cream cheese which worked out nicely.  However, regular cream cheese would make for a richer brownie.

Next time I’d consider doubling the cream cheese mixture to make it a thicker layer.

I’d definitely double this recipe and cook in a 9×13 pan as suggested by Annie.  I think these would freeze really well if you manage to have any leftovers.

HAPPY BIRTHDAY MATT!!!

What are some baking questions that you have?  I am putting together a page with different tips I have learned and come up with over the years.  If there are any you are embarrassed to ask, feel free to send me a message on the Contact page.

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