शुक्रवार, 21 मई 2021

Cheesecake Brownies

A stack of 3 cheesecake topped brownies on a white board.

Super fudgy brownies, topped with a layer of creamy cheesecake, these deliciously indulgent Cheesecake Brownies are easy to make in just two bowls.

You’ll just love these Cherry and Hershey’s Cheesecake Brownies too.

A stack of 3 cheesecake topped brownies on a white board.

Cheesecake Brownies Recipe

Rich, sweet, and incredibly fudgy, the brownie base on these is cheesecake brownies is everything you could ask for. Add to that a tangy and just lightly sweetened cheesecake topping and you have yourself a winning combo.

These brownies are an absolute crowd-pleaster, disappearing in minutes whenever I serve them up.

Ingredients for Cheesecake Brownies

  • Butter: Soften your butter just enough that it is soft to the touch.
  • Chocolate: Use semi-sweet chocolate for the best flavor.
  • Sugar: Two types – regular white granulated and dark brown. The dark brown sugar adds extra moisture and chewiness.  
  • Flour: Not too much so these cheesecake brownies stay fudgy and not dry.  
  • Eggs: You’ll need large eggs for this.
  • Vanilla: This adds flavor intensity.
  • Cocoa: I use dutched process cocoa for it’s dark color and smooth flavor but you can use regular unsweetened cocoa.
  • Salt: All sweets benefit from a pinch of salt to intensify and balance the flavors.
  • Cream cheese: Use full fat for the best results.
  • Sour cream: Full fat or light will work.

How to Make Cheesecake Brownies

With just a couple of bowls and a baking tin, these cheesecake brownies are so simple to make.

  1. Melt the butter and chocolate together in a bowl (you can use the microwave or over a pot of simmering water) then let it cool a little.
  2. Add the sugars, eggs and vanilla and whisk until smooth.
  3. Now mix in the dry ingredients, just until combined.
  4. Holding back ¼ cup of batter, pour the rest into an 8inch square baking tin

For the Cheesecake Topping

Cheesecake topped brownies truly don’t get easier than this! Mix together and bake!

  1. Beat the sugar and cream cheese until smooth.
  2. Add the remaining ingredients and beat through.
  3. Pour the cheesecake mix over the brown batter.
  4. Dot the remaining ¼ cup of brownie batter over the cheesecake and swirl with a knife.
A collage of 6 images showing how to make cheesecake brownies.

Pro Tips for the Best Cheesecake Brownies

These tips will help you make this dessert one of the best with your family. You will love how easy it is to make these brownies!

  • Weigh ingredients or spoon and level things like flour and cocoa so that you don’t add too much, which might result in dry or cakey brownies.
  • Don’t overmix the batter. Once you add the dry ingredients just mix gently until all combined.
  • Let the brownies cool completely before cutting them.
  • For nice clean slices, wipe the knife clean between each cut.
A batch of brownies on a white wooden board.

How to Store Cheesecake Brownies

  • Storing: These brownies are best eaten in 3-4 days.
  • Frozen: They can be frozen too. Cut into squares and freeze in an airtight container for up to 2 months.
Top down view of a batch of cheesecake topped brownies on a sheet of baking paper.

More Indulgent Brownies Recipes

Brownies are an easy dessert to quickly make and share with so many. These Biscoff Brownies or this Fudgy Marshmallow Brownies are fun and delicious to try as well as these tried and true favorites!

Top down view of a batch of cheesecake topped brownies on a sheet of baking paper.
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Cheesecake Brownies

Super fudgy brownies, topped with a layer of creamy cheesecake, these deliciously indulgent Cheesecake Brownies are easy to make in just two bowls.
Course Dessert
Cuisine American
Keyword cheesecake brownies, cheesecake topped brownies
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 16 brownies
Calories 243kcal
Author Marie Roffey

Ingredients

FOR THE BROWNIE BASE

  • 3 ounces unsalted butter (¾ stick / 85g)
  • ¼ cup finely chopped semi-sweet chocolate (1.8oz / 50g)
  • ¾ cup packed dark brown sugar (5.3oz / 150g)
  • ¾ cup granulated white sugar (5.3oz / 150g)
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour (95g / 3.4oz) (notes)
  • ½ cup dutched process cocoa (1.8oz / 50g) (notes)
  • ½ teaspoon salt

FOR THE CHEESECAKE LAYER

  • 225 grams cream cheese, softened (8oz)
  • ¼ cup granulated white sugar (1.8oz / 50g)
  • 1 large egg, room temp
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream, room temp (60ml)

Instructions

  • Preheat the oven to 350F and line an 8 inch square tin with parchment paper.
  • In a large bowl, melt together the butter and chocolate either over a saucepan of simmering water or in the microwave (stirring well every 30 seconds).
  • Let it cool slightly.
  • Add both sugars, the eggs and the vanilla to the chocolate mix and whisk with a balloon whisk until well combined.
  • Sift in the flour, cocoa and salt, then mix gently until just combined.
  • Set aside ¼ cup of the brownie mix and pour the rest into the prepared tin.
  • In a medium bowl, beat together the cream cheese and sugar until smooth and creamy (about 1 minute with an electric beater).
  • Add the egg, sour cream and vanilla and beat until smooth.
  • Pour the cheesecake mixture over the brownie batter in the tin, and level out.
  • Use a teaspoon to dot brown batter over the top of the cheesecake mix, then run a knife through to swirl it.
  • Bake for 45-50 minutes, or until a toothpick comes out with just a sticky crumb or two attached.

Notes

  1. Flour & cocoa: if using cups, spoon ingredient into cups, then level with the back of a knife so you don’t add too much.
  2. Cocoa: You can use regular unsweetened cocoa too.

Nutrition

Serving: 71g | Calories: 243kcal


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Slow Cooker Cashew Chicken

This amazing slow cooker cashew chicken is way better than takeout! The chicken is breaded to perfection, the sauce is full of flavor and the cashews hidden throughout are the best part!

Make this a restaurant-worthy meal with these sides. My tried and true favorites will make it yummy, Wontons, Egg Rolls, and of course, Rice.

A bowl of cashew chicken on top of a bed of rice.

Slow Cooker Cashew Chicken Recipe

My love for cashews runs deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing Chinese slow cooker meal. Mind blown. If you haven’t ever tried coating and browning the chicken before adding it to the slow cooker. It is a must, it makes a HUGE difference in taste and texture. It will take your Cashew Chicken to the next level. Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot.

Slow Cooker Cashew Chicken has to be seriously one of the best slow cooker meals that I have ever had! The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing. This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!

Ingredients For Cashew Chicken

Super simple ingredients that come together to make a divine dish.

  • Chicken breasts boneless skinless: About 4 pieces, cut into 1-inch pieces
  • Cornstarch: Coats the chicken to create the crust when pan-cooked.
  • Black pepper: Flavor booster.
  • Canola oil: This is a great choice to cook the chicken in.
  • Soy sauce low sodium: You can use regular if you want to.
  • Rice wine vinegar: Mild flavor that still has the tang.
  • Ketchup: Sweet and savory, perfect for the sauce.
  • Sweet chili sauce: Adds a touch of heat.
  • Brown sugar: Adds sweetness and caramelization.
  • Garlic cloves: Mince your garlic
  • Grated fresh ginger: Packs a punch of flavor and heat you will love.
  • Red pepper flakes: More heat.
  • Cashews: The nut of choice.

How to Make Cashew Chicken in the Slow Cooker

The slow cooker makes this so easy and so delicious. The extra step of browning the chicken is divine.

  1. Prep the Chicken:Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  2. Brown: Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  3. Sauce: Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
  4. Slow Cook: Cook on LOW for 3 to 4 hours.
  5. Enjoy: Serve over rice. Makes 4-6 servings.

Other Ways to Cook Cashew Chicken

No Slow Cooker, No Problem: This can easily be made in a large skillet on the stovetop. After you saute the chicken add the sauce to your large skillet, let it simmer for 20-30 minutes covered. If you need to thicken the sauce more, make a cornstarch slurry of 1Tablespoon cornstarch and 2 Tablespoons cold water, mix and then stir into the sauce and bring to a gentle boil. Serve as desired.

Instant Pot: Sauté the chicken in the instant pot, once cooked remove and add the sauce. If you are getting a burn notice add half a cup of chicken broth. Pour on the sauce and manually cook for 20 minutes.

Coating the chicken and pan frying before adding it to the slow cooker with the sauce.

Tips and Variations for The Best Cashew Chicken

The fact that you can make this luscious of a meal in the slow cooker is insane. It seriously tastes like take out, only better!

  • Chicken: You can use chicken breasts or chicken thighs. If you do not like chicken, pork or beef are also good choices. Shrimp is not recommended as it does not do well in the slow cooker.
  • Breading and Frying: It takes an extra step and a few extra minutes, but it is totally worth it. Please try to work this step into your plans. You can thank me later!
  • Vegetables: Add some vegetables to round out the dish. Broccoli, zucchini, bok choy, snap peas, celery, mushrooms, edamame, and green pepper all make great choices. Add to the crockpot the last 30 minutes of cooking.
  • Cashews: I do not recommend using salted cashews as they will cause the dish to be too salty. If that is all you have, you can rinse them off and sauté them dry before adding them to the crockpot.
  • Serve: We love this dish on rice, but you can use brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa.
Stirring the cashew chicken in the slow cooker.

Storing Your Cashew Chicken

This dish tastes even better the second day.

  • Fridge: Keep in tightly sealed in the fridge for up to 5 days.
  • Freeze: Place the cooled cashew chicken in a freezer-safe bag or container that is air-tight and freeze for up to 3 months. When ready to use thaw in the fridge overnight. Heat in the crockpot for 1-2 hours or on the stovetop till warm and bubbly.
  • Make-Ahead Freezer Meal: Make a double batch of this insanely delicious meal and freeze one batch for later use. For the freezer meal, skip dredging the chicken as it will make it a bit messy. Add everything to a freezer-safe bag except the cashews. Press all the air out of the bag and freeze for up to 3 months. Thaw in the fridge overnight, add to the crockpot, and cook as directed by the recipe. Add the cashews and enjoy!
Sitting on a bed of rice, slow cooker cashew chicken in a bowl.

More Asian Inspired Recipes to Try

Being able to make take-out at home and have it taste even better than the real thing is epic. It saves you money and gives you control over the ingredients, which is a huge plus. Making your meals at home from scratch is often healthier and always tastes better. It is so fun to be able to eat your favorites but know you cooked them. If you have not tried it, you must. It is way easier than you think and your family and friends will think you are amazing. Try these tried and true recipes that will have you thinking you may never go out again!

Print

Slow Cooker Cashew Chicken

An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!
Course Dinner, Main Course
Cuisine Asian American
Keyword Cashew Chicken, chicken recipes, slow cooker cashew chicken, slow cooker recipes
Prep Time 15 minutes
Slow Cooker 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 381kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon black pepper
  • 1 Tablespoon canola oil
  • 1/2 cup soy sauce low sodium
  • 4 Tablespoons rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 2 Tablespoons brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 cup cashews

Instructions

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
  • Cook on LOW for 3 to 4 hours.
  • Serve over rice. Makes 4-6 servings.

Video

Notes

We loved the recipe as is and many people do as well but here are some different things you can try after some comments received.
-If it is too salty you can simply use low sodium soy sauce.
-If there isn’t enough sauce, you can double the sauce or make it 1 and ½ times.
Updated on May 20, 2021
Originally Posted on July 13, 2012

Nutrition

Calories: 381kcal | Carbohydrates: 21g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1409mg | Potassium: 774mg | Fiber: 1g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

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गुरुवार, 20 मई 2021

Copycat Olive Garden Salad

Copycat Olive Garden Salad is one of my all time favorite restaurant salads ever! And now you can have this bright zingy incredible salad at home!

Turn this into an Olive Garden night at home and add some of my other favorite copycat recipes. Have it with Creamy Chicken Gnocchi, Slow Cooker Pasta e Fagioli, or Asiago Garlic Alfredo Pasta!

A big bowl of copycat Olive Garden salad.

Copycat Olive Garden Salad

Olive Garden has a cult following for good reason. They serve hearty soul satisfying pasta dishes and soups that are absolutely delicious. Everyone loves those breadsticks with the buttery, salty, garlic flavor. And then there is the salad. It is crisp, fresh and so addictive. The combinations of flavors when you really look at it is a bit odd, but it works! It is crunchy, soft, salty, tangy and even has a bit of heat. It comes together with that incredible dressing, and I could eat it every day! The colors of the salad are so vibrant and inviting. It is so good!

I love that I have been able to duplicate it here at home and it tastes every bit as good as it does from the restaurant. I dare say even better too. It is so simple to make, that you will be making this every week. This is a go-to salad when I’m hosting friends or family because I know everyone is going to love this salad. Olive Garden salad is ideal for lunches, brunches and makes a fabulous side to any dish. It is a classic favorite that takes little effort. Now if I could just remember to chill my salad plates as they do at Olive Garden, that would make it perfect!

What You Need for Olive Garden Salad

For the best tasting salad use the freshest ingredients you can find.

  • Garden Salad Mix* Using a mix saves time and is still delicious.
  • Roma tomatoes: Slice the tomatoes, you can cut them in half if you want them smaller.
  • Pepperoncini: Adds that bit of heat.
  • Red onion Sliced thinly.
  • Large black olives: Drained
  • Croutons: Use store-bought or make your own. Recipe here.
  • Shredded Parmesan Cheese: Shred fresh for the best flavor.
  • Olive Garden Salad Dressing: Use this homemade recipe for the best results. Recipe LINKITY LINK LINK

Making Olive Garden Copycat Salad

This salad will come together in a snap and it is so yummy!

  1. Combine: In a large bowl combine the salad mix, tomatoes, pepperoncini, red onion, black olives, croutons, and Parmesan Cheese.
  2. Add Dressing: Toss with Olive Garden salad dressing recipe. LINK
Ingredients ready to be mixed for the Olive Garden Salad.

Olive Garden Salad Tips

Perfect for any occasion, whip up this favorite in no time for a true crowd pleaser.

  • Salad: Using an Iceberg mix from the store matches what they serve, but you can cut in romaine as well. I like the iceberg because it makes it nice and crunchy and holds up well to the dressing.
  • Pepperoncini: Olive Garden serves them whole in the salad, which not everyone always loves. You can substitute it with the jarred sliced pepperoncini to get the same great taste, but it will be easier to eat.
  • Red Onion: Keep the red onion slices thin. If you have one a mandolin works perfectly to slice them. I also cut them into bite-sized pieces (about an inch) to also make them easier to eat.
  • Tomatoes: You can also use halved grape or cherry tomatoes for the salad. This can also make it easier to eat as they are a bit smaller than the Roma tomatoes.
Up close picture of the salad all mixed together.

Make-Ahead Tips and Storing

Easy to assemble, you can do it ahead of time and save you time later.

  • Prep: Get all your ingredients ready except the dressing, pepperoncini, and croutons. Place in a large bowl, cover with plastic wrap, and refrigerate for up 8 hours ahead.
  • Assemble: Right before serving toss the ingredients adding in the pepperoncini, croutons, and dressing. Serve immediately.
  • Storing: This is not a great salad to have leftovers. The croutons will get soggy and no one likes that. If you are afraid you might have leftovers, serve the croutons on the side, letting your friends and family top their own salad. That way if you do have leftovers, you won’t have soggy croutons. Store leftovers for 1 day. After that, the whole salad can get pretty soggy, but will still taste amazing.
Adding Cheese to a bowl of salad.

What to serve with Olive Garden Salad

Truly this salad could go with just about anything, from soups, BBQ to casseroles. You can even serve it as they do sometimes at the restaurant with just some breadsticks and soup for a light dinner or lunch. The flavors of the salad are so unique and stand on their own so they pair really well with other main dishes. This copycat salad is not overpowering, it just adds the perfect touch of flavor, texture, and color to any meal.

Scooping out a serving of Olive garden salad.

More Copycat Recipes to Love

Making your own restaurant favorites at home is simply the best! First of all, it is way cheaper, you do not have to leave a tip, although I am sure the cook would much appreciate one. Second, it tastes so much better at home, made from scratch and full of love. It is true. There is something simply super satisfying about being able to replicate a favorite at home. And the best reason is that you can customize your favorites to your exact likeness. You can add a little bit more of this or that, or leave something out. It is just so much fun to experiment and even more, fun to eat them! Try these favorites next time for an incredible eating experience.

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Copycat Olive Garden Salad

Copycat Olive Garden Salad is one of my all time favorite restaurant salads ever! And now you can have this bright zingy incredible salad at home!
Course Salad
Cuisine Italian, Italian American
Keyword copycat olive garden salad, olive garden salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 156kcal
Author Alyssa Rivers

Ingredients

  • 1 24 ounce bag Garden Salad Mix*
  • 3 medium sized roma tomatoes sliced
  • 1 cup pepperoncini
  • 1 small red onion sliced
  • 1 cup large black olives
  • 1 cup croutons
  • 1/2 cup shredded Parmesan Cheese
  • Olive Garden Salad Dressing Recipe LINKITY LINK LINK

Instructions

  • In a large bowl combine the salad mix, tomatoes, pepperoncini, red onion, black olives, croutons and Parmesan Cheese.
  • Toss with Olive Garden salad dressing recipe. LINK

Notes

* 6 cups iceberg lettuce, 1 cup shredded carrots, 1 cup shredded red cabbage

Nutrition

Calories: 156kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 785mg | Potassium: 265mg | Fiber: 4g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 34mg | Calcium: 187mg | Iron: 1mg


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