This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.
Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.
Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!
Caramel Macchiato Brownies
Recipe Type: Dessert
Author: Kellie Rice
Fudge espresso brownies with caramel swirl.
4 large eggs
2 cups of melted chocolate chips
2 cups of dark cocoa powder
1 1/2 cup of flour
2 1/4 cups of sugar
3/4 cup of salted butter
1/2 tsp of salt
1 tsp of baking powder
2 tsp of vanilla bean paste
2 tsp of instant espresso powder
1/2 cup of caramel sauce
Preheat your oven to 350 degrees
Melt the butter and let cool slightly
Mix together the eggs, vanilla bean paste, espresso powder, cocoa powder, salt, and baking powder
Add the chocolate and sugar to the butter and mix until smooth
Add into the egg mixture (just make sure the butter has cooled enough so it won’t curdle your eggs)
Mix in the flour
Do not over mix
Pour into a greased 9 inch baking dish
Smooth out the batter and drizzle caramel on top
Bake for 35-40 minutes until the batter is no longer jiggly
If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.
I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!
I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance
The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!
Now on to the Tiramisu Cheesecake!
Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.
Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…
Tiramisu Cheesecake and Big News!
Recipe Type: Dessert
Author: Kellie Rice
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
24 ounces of cream cheese at room temp
1 cup of sugar
1 cup of sour cream
1 cup of strong coffee
1 package of lady fingers
1/4 cup of cocoa powder
1 tsp of vanilla
2 cups of graham cracker crumbs
2 tbsp of brown sugar
2 tbsp of melted butter
1 cup of dark chocolate chips
1/4 cup of whipping cream
Preheat the oven to 400 degrees
Mix the melted butter, brown sugar, and graham cracker crumbs
Pack into the bottom of an 8 in spring form pan
Bake for 5 minutes then let cool
Mix together the sugar, cream cheese, and vanilla
Add the eggs one at a time
Mix in the sour cream
Dip lady fingers into the coffee and layer over the graham cracker crust
Sprinkle cocoa powder over the lady fingers
Pour the cheesecake mixture on top
Bake for 20 minutes at 400*
Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
Let cool to room temp before placing the the fridge
For the ganache:
Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
Stir until thick and smooth
Pour over the cheesecake and let set until completely chilled
* Since I covered the cheesecake in ganache I wasn’t too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.
Make at your own risk! This is very hard to resist! :p