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Easy Energy: Granola Bars

12 Oct

Granola bars are pretty great grab-and-go calorie-dense snacks. But if you’ve bought them, you know they’re also kind of expensive per portion. Fortunately, making your own is very simple, cost-effective, and also makes it easy to customize the bars to your tastes.

Granola Bars

  • 5 cups rolled oats
  • 1 cup pecans
  • 2/3 cup brown sugar
  • ½ cup honey
  • 4 oz. unsalted butter
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 ½ cups add-ins (seeds, dried fruit, nuts, chips etc.) I went with ½ cup pumpkin seeds, ½ cup chopped pitted dates, and ½ cup dried tart cherries

Line a 9×13 in. pan with parchment paper and set aside.

Preheat an oven to 350 degrees F, and then spread the oats and pecans out on baking sheets and toast for 10 minutes or until fragrant.

Chop the pecans and transfer the oats and pecans to a large bowl.

Combine the butter, brown sugar, honey, vanilla, and salt in a saucepan over medium heat. Bring the mixture to a boil and boil while stirring for one minute.

Pour the butter mixture over the oats and pecans and stir thoroughly, until there are no dry spots.

Add the dried cherries, pumpkin seeds, and dates and mix thoroughly. Note: If you are using chocolate or other chips, wait 15 minutes before stirring them into the mixture so that they don’t melt.

Pour the mixture into the prepared 9×13 in. pan and press down firmly with greased hands into an even layer. Chill in the refrigerator for at least 2 hours, or until very firm.

Cut into 32 squares.

A little crisp, a little chewy, and just sweet enough. Store at room temperature in a sealed container or individually wrapped in plastic wrap for easy on-the-go snacks. Super simple, right? And the possibilities are endless! I especially like coconut, pineapple, and macadamia nuts, or chocolate, dried cranberries, and walnuts. Pistachios, candied ginger, and dates as a combination was also a big hit. Sometimes I divide the batch in half and press into two 8×8 in. pans so I can make two different flavors.

No matter how you dress them up, these snacks are a welcome surprise in any suitcase, lunchbox, purse, or backpack. Hope you find your favorite flavor!

Ciao for now,

Neen

Inspired Spiral: Swiss Roll

6 Sep

It will come as no shock to anyone that I am a fan of the Great British Bake Off. Almost every episode, I am inspired by at least one of the challenges or history lessons presented. Recently, I’ve been watching old episodes and gathering creativity from them. In one of the episodes I came across, the contestants made Swiss Rolls, often referred to in the States as Jelly Rolls. These consist of sponge cake topped with a cream filling which is then rolled up into a beautiful spiral.

The challenge has its perils. If the sponge is not rolled at the right time, it can crack or break. If the filling is too soft, it will squeeze out the sides, if the sponge is too warm when the filling is added it can melt, and if the cake is not rolled tightly enough from the start, it will simply fall apart when cut.

By now you might be thinking, “NOPE,” or “Why would anyone want to do this?” Well for starters, sheer curiosity, and secondly the internet is FULL of people sharing techniques to avoid these pitfalls. By the time I was finished with my Swiss Roll, I didn’t feel stressed and I had a delicious and oh so light cake to share with Joe. Now, I’m not under a time crunch or fearing pressure from distinguished judges, and neither are you, so remember this is all just fun at the end of the day.

Let’s roll!

Strawberry Swiss Roll

Cake:

  • 4 eggs
  • 1 egg yolk
  • 1/3 cup cake flour
  • 3 tbsp. cornstarch
  • ½ cup + 1 tbsp. sugar, divided
  • 1 tsp. vanilla extract
  • 1/4 teaspoon cream of tartar
  • Powdered sugar (for rolling)

Strawberry Cream Filling:

  • 1 cup heavy cream
  • ½ tsp. vanilla extract
  • 1 tbsp. sugar
  • 1/3 cup strawberry preserves

Butter, flour, and line with parchment a standard half sheet pan (12×17 in.), then butter and flour the parchment paper.

Preheat the oven to 450 degrees F.

Sift together the flour and cornstarch and set aside.

Separate two of the eggs. Set the whites aside, and to the yolks add the two remaining whole eggs and one egg yolk.

Place the egg yolk and whole egg mixture in the bowl of a stand mixer along with ½ cup of the sugar. Beat this mixture on high speed until it is pale yellow and thick. This will take a good five minutes. Add the vanilla extract and beat well. Move this mixture to another bowl and clean and dry the stand mixer bowl.

Sift half of the flour mixture over the egg and sugar mixture and fold in gently, then do this with the second half of the flour mixture. Set this aside.

Add the egg whites and cream of tartar to the clean stand mixer bowl and secure a whisk attachment. Beat on high speed until the egg whites are very foamy and then slowly add the remaining 1 tbsp. sugar. Continue to beat on high speed until stiff peaks form.

Fold a small portion of the whipped egg whites into the batter to lighten it, and then gently fold in the rest.

Pour the batter onto the prepared sheet pan and use an offset palette knife to spread it to the edges in an even layer.

Bake the cake for about 7 minutes, or until it springs back when touched and is golden brown.

While the cake is baking, lay a clean towel at least the size of the sheet pan out on the counter.

As soon as you take the cake out of the oven, dust the top lightly with powdered sugar and invert it onto the clean towel. Remove the parchment paper lining from the cake, dust the bottom (now top) with powdered sugar, and gently roll the cake up in the towel. Place this on a wire rack and let it cool for at least an hour.

Clean the stand mixer bowl and whisk attachment, and place them in the refrigerator to chill for 15 minutes. If you have enough space in your freezer, you can use that too.

While the cake is cooling, make the whipped cream filling. Place the heavy cream, vanilla extract, and sugar in the chilled bowl. Secure the whisk attachment and beat on high speed until soft peaks form. Add the strawberry preserves and beat until stiff peaks form. Chill this in the refrigerator while you wait for the cake to cool.

To assemble, unroll the cake gently and spread an even layer of the strawberry whipped cream on top.

Then slowly re-roll the cake, pulling in toward you as you go to tighten the spiral.

Place the cake on a platter, cover with plastic wrap, and chill in the refrigerator for 2 hours minimum.

I like to cut this cake into 12 servings. Use a serrated knife and slow, even strokes as you go. Don’t press straight down or you’ll squish your spiral. Lay the cut pieces on a platter, garnish with powdered sugar and fresh strawberries, and serve!

Honestly, as long as you take your time, it’s really not that hard to do. Beating the yolks and some of the whites separately is what gives this particular sponge the elasticity to roll without cracking or breaking. It is a low-stress sponge, I like to say. And the flavor can totally be of your own design! If strawberry’s not your game, use 1/3 cup of whatever flavor of preserves suits you. You can add some lemon zest to the batter or filling, try a different extract (oooooh almond would be good), paint the inside with flavored simple syrup before the second roll, or even give it a little powdered sugar/milk glaze after rolling. This one is a nice blank slate ripe for creativity.

So, there are some things on TV that you should absolutely try at home without fear, and this is one of them: A perfect little pinwheel to share with friends. What could be better?

Ciao for now,

Neen

Channeling Julia: Black Forest Tart with Cherry Pit Whipped Cream

20 Aug

At the top of my Instagram account in the “about me” section are these words: “Always a student, occasionally a teacher.”

I am deeply curious and love to peek behind the curtain at the processes behind finished products. One of the people I admire most, the goddess Julia Child, shared this love.

“Find something you’re passionate about and keep tremendously interested in it.”

Julia, and later in my reading, Michael Ruhlman taught me that once you know the process or know the ratio of ingredients in a given dish, you can become an artist in your own right. You barely need to think about a recipe, because as long as you know the basics, those variations on a theme come naturally. You can keep iterating again and again.

“The more you know, the more you can create. There’s no end to imagination in the kitchen.”

Do they always work out? No. But Julia had advice for that too.

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”

It can be hard as someone who suffers from bipolar depression to have confidence in myself. I lose my footing with that a lot, and that’s another reason I so look up to Julia Child. She wasn’t glamorous or pretentious, and she didn’t even start cooking until she was in her 30s. Every time I feel that I can’t do something because I didn’t start earlier in life, I think of her, and also of my brother. He decided after a career in vocal performance to then go to medical school and become a doctor.

When I walk into my kitchen without a plan, there is something so freeing and relaxing about the experience. To play, to just see what happens, to step into the unknown…

“Learn how to cook—try new recipes, learn from your mistakes, be  fearless, and above all have fun.”

Usually it starts from one point—a technique, an ingredient, a request from someone, and then the wheels start turning. And if it leads me to something I don’t know or am not sure of, I pull out my librarian skills and dive into research until an idea clicks. Then I’m off to the races.

As promised in my previous post, that inspiration was sweet, perfectly ripe cherries.

And what pairs better with cherries than silky dark chocolate? The idea of a black forest cake came to mind of course, but I was looking for more texture and something a little bit buttery and crisp to offset the creamy dark chocolate and sweet cherries. Balance is everything in cooking.

So how about a tart full of those black forest flavors? And even better, an application for the pile of cherry pits you’ll have after making it!

“Cooking is like love. It should be entered into with abandon or not at all.”

Let’s see what happens…

Black Forest Tart with Cherry Pit Whipped Cream

Tart Crust:

No shrinking, no cracking, no problem!

  • 6 oz. unsalted butter (12 tbsp.)
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • Zest of ½ lemon
  • 1/2 tsp. kosher salt

Chocolate filling:

  • 3/4 cup heavy whipping cream
  • 6 oz. dark chocolate, finely chopped (I used dark chocolate chips)

Cherry Filling:

  • 14 oz. cherries, pitted (reserve pits!!)
  • 1/2 cup sugar
  • 2 heaping tbsp. cornstarch
  • 2 tbsp. lemon juice
  • 1/2 cup water

Whipped Cream:

  • Pits from 14 oz. cherries
  • ½ cup heavy whipping cream
  • 2 tbsp. sugar
  • Pinch salt
  • Pinch cream of tartar (optional, but recommended)

Start with the whipped cream. Combine cherry pits and cream in an airtight container and refrigerate for at least four hours, though you can leave it for up to 24 hours. While the pits are soaking, prepare the rest of the tart.

Preheat an oven to 325 degrees F.

Melt the butter for the crust over medium-low heat. Remove from the heat and add the sugar, vanilla, lemon zest, and salt, stirring until smooth.

Blend the flour into the butter mixture with a rubber spatula.

Press the dough into a 10 in. tart pan. You want the dough to go about an inch up the sides of the tart pan.

Freeze the crust for 15 minutes and then bake for 25 minutes. Cool completely on a wire rack.

For the chocolate filling, bring the cream just to a boil and then remove from the heat and add the chocolate, stirring until smooth.

Spread one cup of filling into the prepared crust, reserving the rest. I left mine in a cup on the counter to thicken up a little.

Refrigerate the tart until the chocolate is firm, about an hour.

To make the cherry topping, combine all of the ingredients in a saucepan over medium-low heat.

Mash the cherries while the mixture heats up.

Stir constantly until the mixture bubbles and thickens. It should be shiny and thickly coat a spoon.

Set aside to cool. Once cool, but not firm, spread on top of the chocolate layer.

Place the tart in the refrigerator to set the cherry layer, about an hour.

Pipe or drizzle the reserved chocolate on top of the tart and refrigerate while you finish the whipped cream.

Strain the cream through a fine mesh sieve into the bowl of a stand mixer fitted with a whisk attachment. Add the salt and cream of tartar and begin to whip, adding the sugar slowly. Whip the cream until it has soft peaks and then store in an airtight container in the refrigerator. You should use it within a day, though the cream of tartar will stabilize it for a little bit longer.

Finally, slice, add a dollop of whipped cream, and serve!

The crust is rich and crisp, the chocolate ganache smooth and creamy, and the cherries are bright and sweet. Add the soft, lightly flavored whipped cream and you have one seriously spectacular bite.

But even though this recipe feels perfect right now, I am sure that as I keep learning I’ll come back to it. Because like Julia says…

“You’ll never know everything about anything, especially something you love.”

Ciao for now,

Neen

Summer Sweets: Fresh Cherry Marshmallows

19 Aug

Have I mentioned lately how much I love summer? Okay sure, the other seasons have their benefits. The warm spices of autumn, the hearty meals of winter, and the sweetness of early spring vegetables are awesome. But summer has all sorts of fruit and vegetable gifts for me to play with in the kitchen. And their seasons are fleeting, so it’s important to make the most of them while they’re around. That’s why this is the first of TWO recipes utilizing one of my favorite quick-to-disappear delights: Fresh sweet cherries.

Now sour cherries are delightful too, but you only usually see those here in June. Deep, dark red sweet cherries carry on a little longer through the summer. And while my first choice is always to eat them fresh, I do love using them for jams, sauces, and baked goods as well.

Using them for candy-making, on the other hand is a bit more of a challenge. Fruit has a lot of water and some fruits have a great deal of their own pectin. Those factors (and others, like acidity) can really throw off a candy recipe. So I did two things. First, I decided to update my marshmallow recipe. As they do, my methods and techniques have evolved since I first posted it several years ago. Second, I did some research to find out how, where, and when adding some fruit puree to the recipe made the most sense. And very soon, I had a batch of fluffy, fragrant marshmallows with a gentle cherry flavor.

Let’s whip’em up!

Fresh Sweet Cherry Marshmallows

  • 1 1/4 cups water, divided
  • 1/2 cup cherry puree (from 1 heaping cup fresh cherries)
  • 4  ¼ oz. envelopes unflavored powdered gelatin (about 3 tbsp. + 1 tsp.)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch

Sift the powdered sugar and cornstarch together in a bowl and set aside. You will need this mixture a few times throughout the process, so have it standing nearby.

Grease a 9×13 in. pan and give yourself some extra insurance by lining the bottom with parchment paper. Then grease the parchment and dust the whole pan with the powdered sugar/cornstarch mixture. Make sure it’s totally coated.

Grease a spatula or a large offset palette knife and set it aside.

In the bowl of a stand mixer fitted with a whisk attachment, combine the cherry puree with ½ cup of the water. Sprinkle the unflavored gelatin on top and briefly stir to combine. Let it sit for at least five minutes.

Prepare the syrup by combining the remaining water, sugar, and corn syrup in a saucepan over medium-high heat. Stir until the sugar dissolves, and then attach a candy thermometer and cook without stirring until the syrup reaches 240 degrees F.

While the syrup is cooking, give the fruit puree/gelatin mixture a stir to make sure the gelatin is well-distributed.

Once the syrup reaches 240 degrees F, turn the stand mixer on low speed and slowly stream in the sugar syrup. Once you’ve poured it all in, slowly increase the speed to its highest setting and whip for 11 minutes.

The mixture will cool down, greatly increase in volume, and slowly turn from syrup into fluffy marshmallow.

After the mixture is whipped, use your oiled spatula/palette knife to spread it into the prepared 9×13 in. pan and smooth the top. Dust the top with more of the cornstarch and powdered sugar mixture and let the marshmallows set for 8 hours.

Turn the slab of marshmallow out onto a cutting board and peel back the parchment paper.

Cut into squares of any size using a pizza wheel or an oiled bench scraper. I find that it helps to dip the pizza wheel into the cornstarch and powdered sugar mixture after cutting each row. Your cuts will be much neater.

As you cut, toss the squares in the cornstarch/powdered sugar so that all sides are coated. This keeps the marshmallows from sticking together.

Store in a sealed container away from heat and humidity, and start thinking about all of the great cherry s’mores you are going to make.

The fragrance of these is just incredible, not to mention the soft, creamy texture when you bite into one.

Not a cherry lover? That’s alright! Strawberry and blueberry purees also make great marshmallows. And if you’re looking for something more traditional, simply omit the fruit puree, use 3 envelopes of gelatin instead of 4, and add a tsp. of vanilla extract when there is about 1 minute of whipping time left. That will get you the classic, bright white vanilla marshmallow that’s ready for a skewer and a bonfire.

I hope you find some of your own sweet tastes of the season to whip into this tasty confection. Keep your eyes peeled for another cherry delight here soon!

Ciao for now,

Neen

 

Reimagining Ribbon Cake

4 Aug

My grandmother turned 90 years old last week! For her birthday cake, we turned to an old recipe that my dad said she used to make frequently. It was a cake I’d never heard of that definitely doesn’t turn up in a basic or reverse Google Image Search, called Ribbon Cake. It’s a two layer white almond cake with white frosting, topped with piped ribbons of cherry and pineapple fillings, sprinkled with a layer of finely chopped walnuts, and finished with a final lattice of frosting to top it all off. It turned out pretty well, though I wasn’t crazy about the all-shortening frosting. And while I liked the fruit fillings, they were more sweet than fruity and were just a touch runny for easy cake topping.

Tradition is great, but I thought the recipe could benefit from an update. I really believe that recipes are live documents that morph over time as trends, ingredient availability, and food tech change. So for this version, let’s frost that fluffy white almond cake with an equally luxurious vanilla-almond buttercream. And while we’re at it, let’s make the fruit fillings from scratch too, for fruitier flavor and to help control the thickness for piping and standing at room temperature. Depending on where you live, you might even be able to make them completely fresh. My dad, mom, and I also learned a few lessons while frosting and decorating the cake that definitely helped make the second go at it a smoother process.

Reimagined Ribbon Cake

White Almond Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 oz. unsalted butter, softened
  • 2 1/2 cups granulated sugar, divided into two 1 ¼ cup portions
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 1/4 cups whole milk
  • 6 egg whites at room temperature

Quick Buttercream Frosting

  •  6 cups powdered sugar, sifted
  • 16 oz. unsalted butter, softened
  • ½ tsp. salt
  • 1 ½ tsp. vanilla extract
  • ½ tsp. almond extract

Cherry Topping

  • 7 oz. cherries, pitted
  • ¼ cup sugar
  • 1 heaping tbsp. cornstarch
  • 1 tbsp. lemon juice
  • ¼ cup water

Pineapple Topping

  • ½ cup + 1 tbsp. sugar
  • 1(20 ounce) can crushed pineapple, packed in its own juice or 2 cups mashed pineapple and 1 cup pineapple juice
  • 3 tbsp. cornstarch
  • 3 tablespoons butter

Walnut Topping

  • ½ cup walnuts, finely chopped

I made this cake over the course of two days, so I’ll describe that process here.

To make the cake, preheat the oven to 350 degrees F. Prepare two 8 in. square pans by lining the bottoms with parchment paper and then greasing and flouring the pans. Alternatively you can use a baking release spray, but I would still recommend lining the bottoms with parchment paper.

In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and 1 1/4 cups of the sugar until light and fluffy. Mix in the vanilla and almond extracts.

Add the dry ingredients in three additions, alternating with the milk, until everything is combined. Transfer back to the large mixing bowl.

Clean and dry the stand mixer bowl thoroughly. Use the whip attachment for this next step.

Add the egg whites and a pinch of salt to the stand mixer bowl. Whip on high speed until the egg whites are frothy, and then very slowly add the remaining 1 ¼ cups of sugar. Whip until the meringue is thick, glossy, and holds stiff peaks.

Fold 1/3 of the meringue into the batter to lighten it, and then gently fold in the rest just until evenly incorporated.

Divide the batter evenly among the two prepared pans.

Bake the cakes for 33-37 minutes, or until pulling away from the sides of the pan. A toothpick inserted in the center should come out clean.

Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire racks to cool completely.

Next, make the fruit toppings.

To make the cherry topping, combine all of the ingredients in a saucepan over medium-low heat.

Mash the cherries while the mixture heats up.

Stir constantly until the mixture bubbles and thickens. It should be shiny and thickly coat a spoon. Cool and then move to a plastic container and store in the refrigerator.

To make the pineapple topping, combine all ingredients in a saucepan over medium heat and cook until mixture comes to a boil, stirring constantly.

Continue stirring until the mixture is thick and loses its milky look.

Remove the pan from the heat and stir in the butter.

Let cool and then move to a plastic container and store in the refrigerator.

At this point I wrapped the cakes tightly and stopped for the day. The next morning I began by making the buttercream.

Beat the butter on medium speed until creamy.

Gradually add the powdered sugar. Once it is all combined, add the salt and extracts and beat on high speed until thick and fluffy.

To assemble the cake, frost the first layer and stack the second on top.

Frost the cake with the buttercream, and then pipe a border around the top and the bottom of the cake. The top border is important as it acts as your frame for the fruit toppings. It can be as simple as a straight line if you prefer. I piped kisses using an open star tip.

Get out the fruit toppings and give them both a good stir. Transfer to piping bags with just couplers attached (no tips). Alternatively, use a plastic storage bag with the corner cut off. Pipe the first filling in diagonal lines about ½ in. apart.

Using the second filling, pipe lines in the spaces left between the first.

Sprinkle the walnuts over top of the fruit fillings.

Create the final layer by piping a lattice with lines spaced about 1 in. apart.

There you have it! My variation of grandma’s Ribbon Cake. The cake is moist and light, the buttercream silky smooth, and the fruit fillings are nice and bright. Saving most of this one for a visit from my parents. Maybe it will be a new tradition!

Ciao for now,

Neen

Double Dessert: Strawberry Cheesecake Brownies with a Graham Cracker Crust

23 Jul

Let’s face it, you have enough difficult decisions to make on a day to day basis, yes? So when it comes to having your dessert at the end of a long day, why add one more challenging choice into the equation? This is precisely the thought that came into my head Sunday afternoon. I wanted these super fudgy brownies I made earlier in the week (that seriously satisfied my illicit obsession with “testing” brownie/cake batter), but also had a craving for creamy cheesecake. And yes, the classic marbled chocolate and cheesecake brownie seemed like the obvious answer, but there were a few sticking points I needed to address.

First of all, if you are going to call something a cheesecake, it needs a delicious crust. And second of all, fudgy brownie and cheesecake together cry out for something fruity or acidic to cut all of that richness. So what I started to imagine was a crunchy, sweet crust, gooey, rich brownie, and smooth decadent cheesecake with a little strawberry swirl. I wandered into the kitchen without a recipe and only my cravings to guide me. And a few hours later, I definitely had no difficult choices to make.

Strawberry Cheesecake Brownies with Graham Cracker Crust

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. sugar
  • 2 pinches of salt

Brownie Layer

  • 8 tbsp. unsalted butter, melted
  • 1 tbsp. cacao or cocoa butter,* melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ cup all purpose flour
  • ½ cup cacao or cocoa powder*
  • ½ tsp. salt

*Cacao butter/powder are the raw versions of cocoa butter/powder. This just means that these products have not been processed at temperatures higher than 115 degrees F. Either will produce great results, I just like the flavor of the raw product. Can’t find cocoa butter? Any neutral cooking oil will do in a pinch.

Cheesecake Layer

  • 8 oz. cream cheese, softened
  • 1 large egg yolk
  • 1/3 cup sugar
  • 2 tbsp. strawberry preserves

Preheat the oven to 350 degrees F.

Line an 8×8 pan with aluminum foil and butter the foil.

Combine the graham crackers, sugar, salt and melted butter and mix well.

Press into the prepared pan in an even layer and bake for 12 minutes, or until just set. Move to a wire rack to cool slightly while you prepare the filling.

To make the brownie batter, combine the butter, cacao butter, and sugar and mix well.

Add the eggs and vanilla extract and beat until thick.

Stir in the dry ingredients, but do not overmix. Some lumps are fine.

Pour the brownie batter on top of the crust and set aside.

To make the cheesecake layer, blend the cream cheese, egg yolk, and sugar until smooth. I like to use a food processor for this.

Drop the strawberry preserves onto the cheesecake filling and swirl just slightly. Do not blend well.

Drop the cheesecake batter on top of the brownie layer in dollops and then use a butter knife to swirl the fillings together.

Bake for 35 minutes or until puffy and just set.

Allow the brownies to cool at room temperature for an hour, and then chill for 2 hours before cutting into 24 pieces. If you care about keeping it pretty, wipe down your knife with a warm, damp cloth between cuts.

This really is an awesome contrast of textures and flavors. You get that rich, fudgy brownie against smooth, creamy cheesecake with little swirls of strawberry to brighten it all up a little. Dessert need not be a difficult choice ever again. You’re welcome!

Ciao for now,

Neen