Sunny Anderson's Red Velvet Swirl Brownies | Cooking for Real | Food Network
Sunny transforms a classic Southern cake into fudgy brownies with sweet cream cheese swirled into the batter!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Red Velvet Swirl Brownies
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Inactive: 30 min
Cook: 30 min
Yield: 8 servings
Ingredients
1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract
Directions
Special equipment: 8 by 8-inch baking pan
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
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Sunny Anderson's Red Velvet Swirl Brownies | Cooking for Real | Food Network
Homemade Chocolate Swirl Cheesecake II Joy`s Homemade Recipes
You like chocolate, you like cheesecake, then this recipe is made for you!!????
350F / Bake for 60 mins.
Do water bath (Place a baking sheet under the cake pan and pour water into the baking sheet.)
Ingredients:
For Graham Crust:
1 cup Graham Cracker Crumbs
3 tbsp. Unsalted Butter, melted
2 tbsp. Granulated Sugar
Cheesecake Batter:
2-8 ounce Full Fat Cream Cheese (softened to room temperature)
1/2 cup Granulated Sugar
1/2 cup Full Fat Sour Cream (room temprature)
1/2 tsp. Vanilla Extract
1 tsp. Lemon Juice
2 Eggs
Chocolate Swirl:
1 cup Chocolate
2 tbsp. Butter
Let it cool for at least 1 hour before putting in the fridge
Chill in the fridge for at least 4 hours.
These are the materials I used????
Fujifilm X-T100 Mirrorless Digital Camera with 15-45mm Lens Black
Andoer 10inch LED Ring Light with Tripod Stand Phone Holder Remote Shutter 2800K-5700K Dimmable 3 Colors Light for Live Streaming Makeup Photography Camera Video Lighting
Yunteng VCT-1688 Stand 2 in 1 hand Tripod stand (Black)
COOCAA [42S3G] 42 Inch Android 9 Pie & Smart Full HD LED Flat Screen TV Slim Bluetooth Wifi/LAN Chromecast Screen Share 1920x1080 (Black)
Original YUNTENG VCT-668 668 Professional Photography Camera Pro Tripod with Damping Head Fluid Pan For Canon Nikon Sony DSLR Camera (VCT-668)
NEW】 1200W mixer 5L chef machine Household table stainless steel dough mixer electric egg beater
Imarflex 3-in-1 Convection & Rotisserie Oven IT-420CRS
High Quality Square Copper Pan 4 Pieces Cookware Set Non-stick Frying Pan Deep Frying Cooking Pan
On hand FREE Shipping LBC pyrex glass 6pc storage set 11 cup 6 cup 3 cup not corelle corningware
Pyrex - Round Casserole With Lid Clear Glass (1.3L)
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FB Page: Joy's Homemade Desserts & Treats
Twitter:. 24/7 Online Store
Instagram: twenty_four_seven_online_store
CTTO: THANK YOU!!????
Copyright Disclaimer under Section 107 of the Copyright Act 1976 , allowonce is made for fair use for purposes such as criticism, comments, news reporting, teaching, scholarship, education and research. Fair use is a use permitted by copyright statute that might otherwise be infringing.
Chocolate marble cheesecake anti gagal dan super fudgy
#chocolatemarblecheesecake #chococheesecake #marblecake
Resep Anti gagal ,chococheesecake marble yg super fudgy..
Bahan-bahan :
Bahan yg dilelehkan :
200 gr Dark chocolate
150 gr margarin atau mentega
Bahan selanjutnya :
150 gr Tepung terigu serbaguna
150 gr Gula pasir
3 butir Telur
1/2 Gelas Susu UHT full cream
1 sdt Baking powder
garam secukupnya
Adonan Creamcheese :
125 gr cream cheese
1 butir Telur
2 sdt Gula pasir
2 sdt Tepung terigu
Blackberry Swirl Cheesecake | Food Network
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table!
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Blackberry Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 13 hr
Active: 45 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
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Blackberry Swirl Cheesecake | Food Network
Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network
What's better than that perfect slice of cheesecake, you ask? Kardea's CHOCOLATE cheesecake!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cheesecake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 8 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
Cheesecake:
10 ounces semisweet chocolate
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
Chocolate Topping:
4 ounces dark chocolate chips
1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows
Cookie Pretzel Bark:
8 ounces good-quality dark chocolate, chopped
1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces
Directions
For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
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Kardea Brown's Chocolate Cheesecake | Delicious Miss Brown | Food Network
Ina Makes A Delicious Chocolate Espresso Cheesecake | Barefoot Contessa
Ina makes lunch for the original Barefoot Contessa store owner, including a creamy chicken salad and chocolate espresso cheesecake.
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