Tuesday, June 7, 2011

Cheesecake Swirl Brownies with Caramel Sauce

Here are the recipes for anyone wanting to gain about ten pounds. I got the Cajeta (caramel sauce) recipe off the goat forum at Homesteading Today, however I don't remember exactly who posted it, so I don't know who to credit with this delicious, smooth,creamy, wonderfulest (it is to a word) caramel recipe in the world.


1 cup of butter
2 cup of sugar
2 teaspoons vanilla
4 eggs
1 cup flour
2/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Melt butter. Mix flour,cocoa,baking powder,baking soda,and salt. In separate bowl, mix sugar,vanilla,and butter. Add eggs. Slowly add flour mixture. Grease pan. Pour in most of the batter, with holding just a little (maybe a cup)


8 ounces cream cheese
1/2 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

Beat cream cheese and powdered sugar together for 3 minutes. Add egg white and vanilla and beat for an additional 2 minutes.

Pour cream cheese mixture over brownie batter, trying to cover as much of the brownie surface as possible. Pour with held brownie batter over that, drizzling it around. Take a butter knife and drag through the cream cheese and brownie batter. You don't need to go real deep. Go lengthwise, then crosswise.

Bake at 350* until a knife inserted into the middle comes out clean, there maybe a small amount of cheesecake clinging to the knife even when its done.


In large pan put in 2 qts milk,2 cups sugar,and 1 teaspoon vanilla. Bring to a boil. When it reaches a boil, remove from heat. Dissolve 1/2 teaspoon baking soda in 1 tablespoon water and add to milk mixture. It will bubble up quite a bit.

Let rest about 10 minutes or until bubbles are gone. When bubbles have subsided, return to heat and bring to a brisk simmer/low boil. Stir very frequently. When the mixture turns pale golden, begin stirring even more often. Once it starts to thicken more, you will need to stir pretty constant. It needs to be simmering even while stirring. It will reduce and become a rich caramel color and become a medium thick sauce. You can put a couple of drops into cold water, if a soft ball forms, it is ready. About 240* on a candy thermometer. If its too thin, return to heat. If its too thick, add hot water ny the tablespoon until it is the proper thickness.

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