OCTOBER

OCTOBER

March 19, 2014

CHERRY CREAM CHEESE BROWNIES.....IT'S A RED REVIVAL

The Colors of Red
Do you love them?
I have very little red in my home, but I think I am beginning to love it!
Are you the type of person who decorates once,
then stays with the same d├ęcor and color for decades?
It can be rather revitalizing to reinvent your rooms with color.
 

This is the perfect mix of patterns.
Wouldn't you jut love to curl up with a glass of wine and a good book?

 
Vintage books and quilts go together like peas and carrots.
 
 
 
I love buffalo checks...AND.....this needlepoint pillow
Adorable!
 

Creating vignettes in your kitchen is the perfect excuse to acquire new treasured finds from
 flea markets and estate sales!


I look at these old canisters and wonder what stories they hold


Oh Be Still My Heart.....I adore vintage tea linens
 


I love these hand sewn hearts....I can't wait to go back to Trade Days and look for something similar!


This reminds me so much of my Grandmother's kitchen.
Too bad most people today do not display their grandparent's doilies....they are a treasure!
 If you have some, what a lovely idea this is to see them everyday!


 
I so want this teacup and saucer!
 

Polk-Dot Wellies........love, love, LOVE!
 
 
 
Red reminds me of cherries…
Cherries remind me of brownies and
Cherry Cream Cheese Brownies remind me of
HAPPINESS!

 
 
 
CHERRY CHEESECAKE BROWNIES

 The Topping
2 (8 -ounce) packages cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

Brownie
1 cup unsalted butter
6 ounces unsweetened baking chocolate
2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
1 (21 ounce) cans cherry pie filling

 
Heat oven to 350°.

Line a 13" x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.

Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.

Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.

With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.

Spoon brownie mixture into prepared baking pan.

Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.

Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!

Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.

After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

7 comments:

  1. So much cheeriness here. Love the tea-cup and the wellies.

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    1. Me too Deb! I am now on the hunt for red checks....wouldn't you just love to have a pair of those boots? Happy spring to you!

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  2. Those brownies sound so delicious. I have saved the recipe. Thank you Estelle!

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    1. Hey Beth! If you like chocolate and cherries, you are going to LOVE this recipe! My son Nick requests these for his birthday! One more day until Spring.....we made it!!!

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  3. Great photos and those brownies look amazing!

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    1. Thank you Lindsey! So glad you visited today and enjoyed the post! Happy Spring to you!

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  4. I sometimes have a little bit of red in my kitchen but that's it. I do love these photos you shared with the red and white decor especially the shelf of vintage enamel ware and doilies. They are beautiful! Have a great first day of spring!

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