My torrid love affair with cream cheese...

So there is no way I can have a blog about the goings-on in my kitchen and not discuss this comical addiction to the creamy happiness that is Philly. If I could put cream cheese on everything I probably would. I'd also probably weigh 300 pounds, but I'd be happy. This cream cheese obsession is entertaining to many, and the cause of a lot of recipe requests, which I am more than happy to share. I will say the same thing I always say - its not the recipe, its the chef. Like, 90% of my success in the kitchen is due to technique, which isn't something I can convey on a recipe card. Hmm, maybe blogging about it will work...we'll see. However, some secrets are best kept in my kitchen; if a magician doesn't have to tell, why should I? Lol.

I will be nice and share one of my favorite recipes that involve cream cheese - Cheesecake Brownies. They're so easy to make that I don't even feel the need to post pictures of the process (which I will have to do for some of my future recipes).

Step 1: Take any box of brownie mix...wait, let me pause...

YES, I sometimes use a brownie mix. Shh, its a secret. It has just gotten to the point where I know I can make them from scratch - you know I can make them from scratch - and I don't feel like I have to go all out to prove it every time I want to whip up a batch of brownies. AND...sometimes I'm just that lazy. My favorite mixes are the Ghirardelli line of brownie mixes. Any of them are great, just pick one. I usually have to use two boxes in a 13x9 pan for best results.

Okay, so back to Step 1: Take any box of brownie mix, and mix according to directions. Grease your pan (I love love LOVE to use Baker's Secret spray, a combination of oil and flour...perfect results) and pour about 3/4 of the batter into the pan.

Step 2: Using one 8oz block of cream cheese, 1 egg, 1/4c sugar, and 1/2tsp of vanilla, make your "Cheesecake" batter. Beat ingredients in small bowl on medium speed (careful not to over beat) until smooth. TIPS: The cream cheese is easiest to beat smoothly when close to room temp. Also, if using a 13x9 pan (because you doubled your Ghirardelli brownies because you think I'm smart) also double this recipe.

Step 3: Dollop your Cheesecake mixture over the pan of brownie batter. Using a butter knife (or a steak or chef's knife if you're feeling edgy) swirl the Cheesecake mixture a little, until fairly evenly distributed. Pour the rest of the brownie batter over this concoction, and use your knife again to swirl and make pretty designs. Bake as directed. Cool. Fridge the leftovers (yes, cream cheese is a dairy product - you might want to stick it in the fridge).

And voila! You have easy, yummy, creamy cheesy brownies to take to your next book club, kid's soccer game, quick dessert, or to sit on the couch and watch sappy movies all night while feeling bad about yourself because you're eating a whole pan of brownies alone. Actually, if that were my kitchen, the brownies would have never made it to the oven. Straight out of the bowl works just fine to watch The Notebook...


Happy Baking!