Tuesday, February 19, 2013

Valentine's Day

We celebrated our first 'official' Valentine's Day together this year! Sadly, I didn't put any decorations up. I didn't even make a wreath..tisk tisk. We had an amazing dinner and dessert. For dinner, Rob made some cheese fondue with grilled chicken, broccoli, french bread, and potatoes. I whipped up some Red Velvet Cheesecake Brownies, from this lovely blog. YUM YUM. Full stomachs and full hearts!



 Our Valentine's Day table-scape. Yes, I made the heart plates. But it didn't work out so we had to toss them. We only really needed them for Valentine's Day anyways!



Red Velvet Cheesecake Brownies

Red Velvet Layer:

3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided 
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar



Cheesecake Layer:

2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla


Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter.
In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar.
Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture...but don't worry, that's what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.
Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.
Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.


Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Rob prefers to eat the red velvet side up and I prefer the cheesecake side up. They are so good! I took some to work and got compliments on them as well. Enjoy!

2 comments:

  1. Send some my way!! That's my two favorite deserts combined!! :)

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    Replies
    1. They were so yummy! And not too difficult to make! It is the 1st dessert in awhile that we have eaten them all!

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