For this past Thanksgiving, I also made these simple and semi-homemade raspberry cheesecake brownies. These brownies, look so much more complicated than they really are and are soo good! Definitely a good sweet to take if you are not hosting or if you need any type of house warming gift.
What you’ll need:
- 1 box of your favorite brownie mix (I like to use Ghirardelli dark choclate)
- 1 cup cheesecake recipe (see below)
- Fresh raspberries
- 1 block regular cream cheese
- 1 cup sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla
Create brownie batter and put into pan just as you would regular brownies. Next, take the cheesecake recipe and put a few golf ball size dollops on top. Take a knife and swirl the brownie mix and cheesecake. Bake as directed on brownie package.
For the raspberries, you can either put them on before you bake, or sprinkle on top once fresh out of the oven. You can even make them a little sweeter with a light natural syrup to drizzle on top (this is my favorite way).
For the last option:
Take berries, 1/3 cup sugar and 1-2 tsp water. Mix together and let sit in the fridge while brownies cool. Drizzle on top.
There you have it, a simple, easy, delicious and impressive looking dessert!
While I was just finishing up my post on my coconut orange glaze, I thought of my mixed berry glaze recipe I also love. This is another easy recipe that goes well with many different cakes and other sweets! This berry glaze is perfect for the holidays too. Simple doughnuts and lemon cakes pair very nicely with this. It is sweet but since it is also a berry glaze, it goes well with cinnamon and even pumpkin. Any ways, no more chatter, you may chose to use it however you wish!
- 1/2 cups frozen mixed berries
- 1/2 tsp vanilla
- 2 tbsp suagr
- 1 1/2 cup powdered sugar
Over the stove top, cook the frozen berries and the sugar together. Add a couple of teaspoons water as well. Cook over medium heat until the berries are cooked down to a sauce (this takes about 15 minutes). Strain the berries into a bowl to get rid of any excess seeds. Add the powdered sugar and the vanilla. Mix well and viola!
Since it was just Thanksgiving, I obviously was a baking fool! Recently, my parents had brought my sister and I a pumpkin walnut cake mix from Snoqualmie Falls in Washington this past month. So, this recipe is not for a cake or anything big but a glaze that I concocted to pair with the cake. My sister and I decided to make mini bundt cakes with this mix and then glaze them with a coconut orange glaze. This glaze really enhances the pumpkin flavor and the walnuts. This glaze is super easy peasy as well!
- 1/2 cup powdered sugar
- 1-2 tbs orange juice (I used fresh squeezed)
- 1/4 tsp coconut extract
- Add a little orange zest for extra flavor and presentation- optional
This recipe doesn’t make a ton but it was just enough for about 18 mini bundt cakes.
Hope you enjoy!