Cheesecake Brownies

Cheesecake Brownies updated recipe from preppy kitchen

Ingredients

For the Brownie Base:

▢1 cup unsalted butter cubed (227g)
▢1⅓ cups semisweet chocolate chips divided (240g)
▢¾ cup Dutch-processed cocoa powder
▢1 cup granulated sugar (200g)
▢1 cup brown sugar (220g)
▢2 large eggs room temperature
▢1 yolk room temperature
▢1 tablespoon brewed coffee
▢1 tablespoon vanilla extract
▢1 cup all-purpose flour (120g)
▢1 teaspoon salt
▢1 tablespoon hot water plus more if needed

For the Cheesecake Topping:▢2 (8-ounce/227g) blocks cream cheese room temperature
▢½ cup granulated sugar (100g)
▢1 pinch salt
▢2 large eggs room temperature
▢1 tablespoon vanilla extract

Instructions

For the Brownie Base:

Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.

In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. 

Whisk in the cocoa powder. 

Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.

Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. 

Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.

Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.

For the Cheesecake Topping:

While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.

Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)

Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.

Continue baking for 10 minutes.

Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.

Notes
If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Adding the cocoa to the warm butter/chocolate mixture "blooms" it which gives you a more intense chocolate flavor.

Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
Room temperature cream cheese is a must for a smooth topping. Don't be afraid to let the mixer run to really cream it before adding the sugar in.

Chopped Salad With Chickpeas, Feta and Avocado

Recipe from NYTimes

Ingredients
Yield:4 to 6 servings

Optional: chicken
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
⅓ cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
¼ teaspoon Dijon mustard
1firm-ripe avocado, halved, pitted and diced
¾ cup diced or crumbled feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Optional: 2 cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)

Optional: heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Step 1
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

Step 2
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

Optional: serve with chicken

Greek Halloumi Salad with Lemon-Oregano Dressing

Greek Halloumi Salad with Lemon-Oregano Dressing

Serves: 2–4
Prep time: 15 minutes (plus optional 30 minutes marinating)
Cook time: 5–7 minutes

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Ingredients

For the Salad

• 1 large cucumber, diced

• 1 red bell pepper, diced

• A handful of fresh parsley, roughly chopped (divided)

• 2–3 spring onions, thinly sliced (divided)

• 1 head little gem lettuce or romaine, chopped

For the Dressing

• 2 tbsp lemon juice (freshly squeezed)

• 3 tbsp olive oil

• 1 small garlic clove, minced

• 1/2 tsp dried oregano

• Salt and black pepper, to taste

For the Halloumi

• 7–8 oz (200g) halloumi cheese, sliced into 1/2-inch thick pieces

• 1 tbsp olive oil (for frying)

To Serve

• 1/2 cup Greek yogurt (plain, full-fat)

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Directions

1. Make the Dressing:
   In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper until well combined. Taste and adjust seasoning if needed. Set aside.

2. Optional – Marinate the Vegetables:
   In a medium bowl, combine the diced cucumber, red bell pepper, half of the chopped parsley, and half of the sliced spring onions. Season with salt and pepper and toss with a spoonful or two of the dressing. Let sit for 30 minutes at room temperature to enhance the flavors.

3. Cook the Halloumi:
   Heat 1 tbsp olive oil in a nonstick or cast iron skillet over medium heat. Add the halloumi slices and cook for 2–3 minutes per side, until golden brown and crisp on the outside. Set aside.

4. Assemble the Salad:
   In a large bowl, combine the chopped lettuce with the marinated (or raw) cucumber and bell pepper mix. Add the remaining parsley and spring onions. Toss with about half of the dressing.

5. Plate and Serve:
   Spoon a generous dollop of Greek yogurt onto the bottom of each plate or bowl. Spread slightly with the back of the spoon. Top with the salad, then layer on the warm halloumi slices. Drizzle with the remaining dressing.

6. Optional Extras:
   Garnish with a pinch of extra oregano, chili flakes, olives, or toasted pita chips if you like.

Peanut Dressing Salad with Quick Pickled Vegetables

Peanut Dressing Salad with Quick Pickled Vegetables

Serves: 2–4
Prep time: 25–30 minutes (plus optional chill time for pickles)
Cook time: None

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Ingredients

For the Salad

• 1 head little gem or romaine lettuce, chopped

• 1 red bell pepper, thinly sliced

• A handful of fresh cilantro, roughly chopped

• 2–3 green onions, thinly sliced

For the Peanut Dressing

• 1/2 cup natural peanut butter

• 2 tbsp lime juice (from 1–2 limes)

• 1 tbsp soy sauce

• 1–2 tsp chili sauce (such as sambal oelek or sriracha), to taste

• 1 tsp brown sugar (or granulated sugar)

• 1 small garlic clove, finely grated

• 2–4 tbsp warm water (to thin as needed)

For the Quick Pickled Vegetables

• 1/2 cup thinly sliced cucumber

• 1/2 cup thinly sliced radishes

• 1/2 cup thinly sliced baby carrots

• 1 tbsp sugar

• 1½ tsp fine sea salt

• 1 tbsp rice vinegar

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Directions

1. Quick Pickle the Vegetables:
   In a colander, toss the sliced cucumber, radishes, and carrots with the sugar and salt. Let sit and drain over the sink for 20–30 minutes. Rinse well under cold water and pat dry.
   Transfer to a bowl and toss with the rice vinegar. Taste and add a little more vinegar if you like a tangier pickle. Refrigerate until ready to use (can be made ahead and stored for up to a week).

2. Make the Peanut Dressing:
   In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, chili sauce, sugar, and grated garlic until smooth. Gradually whisk in warm water, 1 tablespoon at a time, until the dressing is pourable and creamy. Taste and adjust seasoning to your liking.

3. Assemble the Salad:
   In a large bowl, combine the chopped lettuce, red bell pepper, cilantro, and green onions. Add a bit of the peanut dressing and toss lightly to coat.

4. Top with Pickles and Serve:
   Add a generous handful of the pickled vegetables on top of the salad. Drizzle with more peanut dressing just before serving. Optional: garnish with chopped peanuts or sesame seeds for added texture and crunch.

Miso-Glazed Salmon

Miso-Glazed Salmon

Serves: 4
Prep time: 10 minutes (plus 30 minutes marinating)
Cook time: 12–15 minutes

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Ingredients

• 1–2 lbs salmon fillets (skin on or off)

• Salt and pepper, to taste

Miso Mixture (for both marinade and dressing)

• 2 tbsp white miso paste

• 1 tbsp soy sauce or tamari

• 1 tbsp mirin (or 1 tsp honey + 2 tsp rice vinegar)

• 1 tbsp sesame oil

• 2 tbsp neutral oil (like canola or grapeseed)

• 1 tbsp lime juice

• 1/2 tsp grated fresh ginger

• 1 tsp sugar 

• Add a little water if needed

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Directions

1. Make the Miso Mixture:
   In a small bowl, whisk together all the miso mixture ingredients until smooth and well combined. Divide the mixture in half—reserve one half for drizzling later, and use the other half to marinate the salmon.

2. Marinate the Salmon:
   Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the miso mixture over the salmon, coating evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

3. Cook the Salmon:

   • Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place the salmon fillets skin-side down and bake for 12–15 minutes, or until the salmon flakes easily with a fork and is just cooked through. Broil for the last 1–2 minutes for extra caramelization, if desired.

   • Pan-Sear Method: Heat a nonstick or cast iron skillet over medium-high heat. Add a little oil and place salmon skin-side down. Cook for 3–4 minutes, then flip and cook another 3–5 minutes, until the glaze is golden and the salmon is just cooked through.

4. Serve:
   Drizzle the reserved miso mixture over the cooked salmon. Serve with roasted broccoli and your choice of steamed rice or crispy potatoes.

Brown Soda Bread With Oats

from NYTimes

Ingredients

Yield:1 loaf, about 12 slices

Soft butter for the bread pan
125grams (approximately 1 cup) whole-wheat flour
62grams (approximately ½ cup) unbleached all-purpose or bread flour
25grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40grams (approximately ⅓ cup) rolled oats
8grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5grams (½ teaspoon) salt
10grams (2 teaspoons) baking soda, sifted
290grams (approximately 1¼ cups) buttermilk

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Preparation

Step 1
Preheat oven to 350 degrees. Butter an 8½ x 4½ x 2½-inch bread pan. (In UK oven to more like 150/160)

Step 2
In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.

Step 3
Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)

Step 4
Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Advance preparation: This keeps for about 4 days and can be frozen.

Asian soy bowl sauce

Soy/tamari sauce: 1/4 cup
Sesame oil: 1/2 tsp

Rice vinegar: 1 tsp
Sugar: 1/2 tsp
Ground ginger: 1/4 tsp
Minced garlic: 1/2 tsp
Chopped green onions
(Optional) Sriracha: 1 tsp