Raspberry, Chocolate, and Cream Cheese

Raspberry, Chocolate, and Cream Cheese- Lefty Living Life

Hello all! Happy Valentine’s Day or if you’re me, Happy Eat as Much Chocolate as you Want with NO Guilt Day! I hope you all have a fabulous day filled with sweets. If you haven’t already had your fill of baked goods, I would highly recommend these cream cheese raspberry brownies. They were not nearly as hard as I expected and they are super yummy!

Ingredients:

 

4 tablespoons butter

4 oz bittersweet chocolate

2 eggs, beaten

¾ cup sugar

½ cup flour

½ teaspoon baking powder

½ teaspoon sale

1 teaspoon vanilla

Cream Cheese Layer

4 oz cream cheese, room temp

2 tablespoons butter, room temp

2 tablespoons sugar

1 egg

2 tablespoons raspberry jam

½ teaspoon vanilla

1 tablespoon flour

½ cup raspberries

Directions:

Preheat oven to 350 and line an 8 x 8 pan with parchment paper.

Melt chocolate and butter in microwave until just melted, let cool slightly.

Whisk 2 beaten eggs into chocolate mixture. Add sugar, flour, baking powder, and salt. Mix until combined. Stir well, add vanilla and spread mixture into bottom of prepared pan.

Stir together cream cheese and butter until smooth. Add sugar, egg, and jam and mix well. Stir in flour and vanilla. Dollop onto brownie mixture and use a mutter knife to swirl into the brownies.

Press fresh raspberries into the top. I also sprinkled some extra dark chocolate chips on top.

Bake until a toothpick comes out with only a few moist crumbs, 30-35 minutes. Let cool completely before cutting.

 

Enjoy these yummies and let me know if you want to be my taste tester! I have so many brownies! Until next time…

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Chocolate, chocolate, chocolate

Chocolate, chocolate, chocolate- Lefty Living Life

Chocolate, chocolate, chocolate- Lefty Living Life

Although I think Valentine’s Day is kind of a silly holiday, I am definitely using it this years as an excuse to bake. This weekend I made two of my favorite bars…peppermint brownies and raspberry chocolate bars. If you had to choose, which would you choose?

P.S. Make sure to stay tuned on Instagram this week for baking  adventures and other fun stories!

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Winter Whites and Sweet Treats

Can you believe it’s already February?! I sure can’t Valentine’s Day is already next week which means my birthday is just around the corner! So, I am not a huge Valentine’s Day fan, I actually think it is kind of silly. However, it does give me the perfect excuse to bake and wear some red and pink. So let’s talk about the clothes first.

Winter Whites and Sweet Treats - Lefty Living Life

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Cheesecake Brownies

Hello all! For those of you who saw my Instagram videos this weekend, you will know that I had a pretty fun baking adventure Sunday night. For the first time in a while, I wasn’t making my own recipe, but instead just testing someone else’s. Anyways, the recipe was for cheesecake brownies and as you can see, they turned out really well! I couldn’t have been more pleased and I will definitely be making this recipe again. Plus, now that I’ve had some taste testers, I have some ideas on how to tweak this recipe next time. Also, there are still a bunch of these left so go check out Lefty Baking Life if you want some of your own!

Ingredients:

Cheesecake:

8 oz softened cream cheese

1/2 cup sugar

1 egg

1 cup white chocolate chips

Brownies:

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup semi-sweet chocolate chips

1/2 teaspoon baking powder

1/4 cup unsweetened cocoa powder

pinch of salt

2/3 cup flour

Directions:

Preheat the oven to 350 F, line an 8 x 8 pan with parchment paper.

Melt the butter and semi-sweet chocolate in a saucepan on medium heat, stirring constantly until they are fully combined.

In a small bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.

In a large bowl, whisk the eggs and sugar together and then add melted chocolate mixture. Mix until everything is evenly combined. Then, gradually add dry ingredients, mixing until combined. Make sure not to over mix. Set this aside

For the cheesecake layer, melt the white chocolate chips in the microwave in 20 second increments, stirring after each, until melted…1 to 2 minutes.

In a bowl, mix cream cheese, sugar, and egg. Beat until smooth. Then, stir in the melted white chocolate and mix until well combined.

Pour half of the brownie batter into the pan. Then, dollop spoonfuls of the cheesecake mixture on top and spread in out into a thin layer. Make sure you get into the corners too. Then spread the remaining brownie batter on top. Swirl with a knife through the layers so you get fun stripes when you cut it.

Bake about 25-35 minutes depending on your oven. Make sure that when you stick a toothpick through the center, it comes out with crumbs, but not liquid batter. Allow it to cool completely before cutting and then enjoy!

Let me know what you think of these goodies if you end up trying them yourself. Until next time…

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Caramel Brownies

Hello all! I hope your Labor Day weekend was absolutely fabulous! This post is one of my favorite types of brownies…caramel brownies. I adapted the recipe from The Pioneer Woman and what she calls “Knock You Naked Brownies.” However, her recipe has nuts in it and I have been trying to avoid eating nuts lately. So I just cut that bit out! 
Anyways, this recipe is not too difficult, just slightly time consuming because you do have to bake the base and then bake the top layer. My one piece of advice is to let it cool for a LONG time. I made these a while ago for some friends and didn’t have time to cool them. It turned into a caramel brownies, lava-esque like cobbler. It was still delicious, but very difficult to eat.
Ingredients:
1 box German Chocolate Cake Mix…yes I did use the pre-made mix and trust me it is the right decision when it comes to these
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk
1/2 cup melted butter
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips…or as many as you see fit in my case! 
Directions:
Preheat your oven to 350 degrees. Use a 9 x 9 inch baking pan and line with parchment paper. This will make it so much easier to take them out of the pan once they are cool.
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. You want the mixture to be very thick so make sure all of the dry ingredients are mixed in.
Press half the mixture into your baking dish and bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
In a double boiler, or if you are lazy like me a microwave proof bowl in the microwave, melt caramels with 1/2 cup of evaporated milk. If you use the microwave, stir every 20-30 seconds. 
When melted and combined, pour over your cooked brownie base. Sprinkle your chocolate chips as evenly as you can over the layer of caramel.
Turn out your remaining brownie dough on the counter and press it into a large square then put it on top of your caramel and chocolate chip layer. You want it to cover most of the pan, but if there are holes, that is ok.
Bake for 20-25 minutes. Remove from the oven and allow to cool to room temperature then refrigerate for at least 2 hours. I’m serious here y’all. They need to be cold when you cut them if you want them to come out pretty. 
There are still some of these available on Lefty Baking Life, so if you want some, make sure to order them today! Well, that’s all of now, until next time! XO 
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A “Healthy” Cookie for Lefty Baking Life

2017, Lefty Baking Life, food, recipe, cookies, chocolate,
Hello all! I hope your weekend has been nice and relaxing. Mine has been filled with baking, decorating my apartment and going to see art…not to worry, there will be updates on all of that this week! Anyways, as is usual for a Sunday evening, tonight’s post features the most recent baked good for Lefty Baking Life. If these cookies sound delicious to you, simply donate to the go fund and send me your info and I will ship you some cookies! 
Now on to the cookies. These are supposedly a healthy cookie recipe as there is no sugar in it. However, there is quite a bit of maple syrup so between that, the chocolate, and the raspberries, it is still sweet but not over the top. It is also relatively simple to make. My first “healthy” recipe and I think it went well! 
2017, Lefty Baking Life, food, recipe, cookies, chocolate,
Ingredients: 
1 cup instant oats
3/4 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
6 tbsp fresh raspberries, diced
2 1/2 tbsp chocolate chips…not gonna lie, I put 3 tbsp in the dough and then a smattering on top
Directions:
Whisk together the oats, flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring until just incorporated. Gently fold in the raspberries and chocolate chips. And I mean gently other wise your raspberries will basically disintegrate.
Chill the dough for at least 30 minutes.
Preheat the oven to 325 and line baking sheets with parchment paper
I used a small ice cream scoop to scoop out the dough onto the baking sheets and then press some chocolate chips onto the top and slightly flatten the cookies.
Bake at 325 for 10-12 minutes.
Mine made 32! 
Let me know what you think and if you want any, go to the facebook page or the go fund! Until next time, XO. 

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Cookie Dough Brownies Take 2

2017, recipe, food, chocolate,
As promised last week, I remade these cookie dough bars with homemade brownies these week. I’m still not 100% happy with them because I think the brownie recipe could use some improvement, but they are definitely better than last week’s box brownies! It you end up making these, I would love your feedback and if you have a good classic brownie recipe, send it my way so I can try it! 
Ingredients: 
3 1/3 cups semisweet chocolate chips
1 cup butter
 3 oz bittersweet chocolate, chopped
1 cup sugar
3 eggs
1 tbs vanilla
1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions:
Preheat oven to 350. The recipe called for greasing the pan and then lining the pan with parchment paper. I would just use the parchment paper.
For this next step, the recipe called for melting your butter and half the semisweet chocolate and bittersweet chocolate in a bowl over a pot of simmering water. You can do that or your can do it in the microwave. I did it in the microwave and it was fine, just make sure you stir it every 30 seconds until it’s melted.
Once the semisweet, bittersweet chocolate, and butter are combined, set aside the mixture to cool until it’s warm. If it’s to hot when you add the next step, you’ll curdle the eggs.
In a large bowl, whisk together the sugar, eggs, and vanilla until they are just. Make sure not to over mix. Fold in the warm chocolate mixture.
In a medium bowl, add the flour, baking powder, baking soda, and salt and whisk together. Fold the dry ingredients into the chocolate mixture until just combined. Add the remaining chocolate chips.
Pour the batter into the prepared pan and spread it evenly. Bake for 32 to 36 minutes. It will look slightly under done, but don’t over bake it because it’ll finish baking in the pan as it cools. 
Once it is completely cool, add the cookie dough. See the recipe here. Make sure it is completely cool, but not cold so that the cookie dough adheres to the brownie.
This brownie recipe is from The Sweeter Side of Amy’s Bread. I’m definitely going to try this again and might even make a live stream video so y’all can see how I do it! Until next time, XO
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Cookie Dough Brownies Take 1

As promised, here is today’s second post…a cookie dough brownie recipe. Now you are probably wondering why it is “take 1″…well, let me explain. I am kind of a brownie snob to say the least. I absolutely adore brownies and I grew up on exclusively home-made brownies. Boxed brownie mixes were a new phenomenon for me when I got to college. I have now learned to understand the ease that comes with a box brownie and have stopped expecting every brownie I have to be homemade.
When I came across this recipe from Tasty, I was hesitant because it called for a boxed brownie mix, but there was so much else going on, I thought I’d stick to the recipe and give it a try. I used Ghirardelli dark chocolate mix because I am a dark chocolate junkie and it had chocolate chunks in the mix, which I like. Anyways, I made the brownies and everything turned out fine. I’m sure when I give them to my co-workers tomorrow they will gobble them up, but when I was eating them, all I could taste was the boxed brownie mix. So, I am going to remake these with my own brownie recipe and see how they compare…this will be take 2 for next Sunday! 
Ingredients:
1 brownie mix box
All box mixes call for different amounts, but this one called for water, a little vegetable oil, and 1 egg
2 cups flour
1 cup brown sugar
1 cup softened butter
2 tbsp milk
1 tsp salt
1 tsp vanilla 
1 cup chocolate chips- I used semi sweet chips and then sprinkled the rest of the bag on top of the assembled brownies for some extra chocolate 🙂 
Directions:
Make the brownie mix according to the directions on the box. Make sure to line your pan with parchment paper (this is super important later). 
Once it is out of the oven, let is cool completely in the pan before assembling.
Put flour on a baking sheet and cook for 5 minutes on 350 degrees Fahrenheit. 
Put warmed flour in a large bowl and add brown sugar, butter, milk, salt, and vanilla.
Stir to combine- I mixed it a little with a spoon and then just used my hands. For something like this, I think using your hands is way easier because you can make sure there are no butter lumps.
Add the cup of chocolate chips and combine thoroughly.
Spoon onto brownies in the pan. Spread evenly and then chill. 
These are harder to cut when they are cold but it will help keep them together if you do so. Just pull the assembled brownies, uncut, out of the pan using the parchment paper. Then you can let them warm up a little and then cut them. 
Since this is going to be a two part recipe series, I would love y’all’s feedback on which one you like better! Until next time, XO
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Better Than Sex Cake

Hello all! I’m back from a short break. It has been a long couple of days and blogging did not make it to the top of my priority list unfortunately. However, I’m back now and have one of my favorite recipes to share with you. This cake is more commonly known as “better than sex cake” but growing up, we always called it Pam’s Cake. One of my closest family friends, Pam, made this cake every year for the family clam bake. Now, every time I have it, it brings back memories of hot summer days and eating this cake by the pool. The perfect mood for this 4th of July week! 
In addition to being delicious, this is one of the easiest recipes you will ever make because you can use a box cake mix. Normally, I make everything from scratch, but there is something about boxed German Chocolate Cake Mix that works perfectly with this recipe. So, enjoy this cake in time for the holiday and stay tuned this week as I have some huge news come the end of the week! Until next time, XO 
Ingredients: 
1 15.25 ounces German Chocolate Cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
14 ounces sweetened condensed milk
8 ounces Frozen whipped topping
1/2 cup heath bar chocolate toffee bits
Directions: 
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 baking pan.
Combine cake mix, water, oil, and eggs and mix with an electric mixer for 2 minutes until well combined. Pour into prepared pan.
Bake for 30-35 minutes until toothpick comes out clean.
Remove the cake from the oven and poke holes in the top with either the end of a wooden spoon or a straw.
While still hot, pour the sweetened condensed milk over the top until is has absorbed into the cake. Let it cool on a wire rack and then refrigerate for at least an hour- overnight is best.
Before serving, cover with frozen whipped topping and sprinkle withe heath toffee pieces. 
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Sprinkle Chocolate Chip Cookie Bars

Someone once told me that sprinkles are the glitter of the baking world. Now we all know how much I love anything glittery or sparkly, so it would only make sense that I would also love anything with sprinkles. Of course, this proved true over the past year as I made lots of sprinkle cookies for every holiday! The sprinkle cookies are amazing, but they are rather time consuming and I have been looking for a new baked good to mix it up at work. My mom made these for my sister when she was visiting and they were too good not to make again. It is one of the simplest recipes ever and so so yummy. Try them and let me know what you think! 
Ingredients:
1 cup butter, room temperature
3/4 cup brown sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups flour
1 cup semi-sweet chocolate chips…next time I might try dark chocolate, but that’s just me
1/2 cup sprinkles
Directions:
Preheat oven toe 350 degrees Fahrenheit. Line an 8 x 8 inch baking dish with parchment paper and spray with cooking spray.
Cream together the butter and brown sugar on medium speed in a stand mixer until light and fluffy, about 2 minutes. Add egg and vanilla and mix well.
Combine four, salt, and baking powder and add to mixture mixing until just combined. Stir in chocolate chips and sprinkles. I would stir these in with a spatula or by hand so you don’t crush the sprinkles.
Press the dough into the prepared pan and bake for 20-25 minutes, until the edges are golden brown. Allow to cool on a wire rack before cutting.
Recipe and photos are both from my mom’s fabulous food blog! Thanks Mom! Until next time, XO
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