“No! We make the list at Weston's over coffee. That's what we do when we make the list. We go once a month to Weston's together, and we sit, and we decide on the work for the handyman. That's our thing. We get very large coffees, and we split a slice of red velvet cake, and we gossip, and I eat the whole cake, and you never tell anyone.” “Oh Michel, I liked our trips to Weston’s.”
Ingredients:
For the red velvet cake brownies:
½ cup butter, melted
1 cup granulated sugar
2 eggs
½ tsp vanilla extract
2 oz freshly brewed strong coffee
⅓ cup cocoa powder
1 tbsp red food coloring
¼ tsp salt
1 cup all-purpose flour
For the cheesecake batter:
8 oz cream cheese, softened
3 tbsp sugar
1 tsp vanilla extract
1 tbsp freshly brewed strong coffee
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine butter and sugar until smooth and combined.
Mix in eggs one at a time. Then mix in vanilla and coffee.
Mix in cocoa powder and red food coloring until well-combined and the batter is dyed red.
Mix in salt and flour until combined then set aside.
In another large mixing bowl, combine cream cheese, sugar, vanilla, and coffee until smooth and creamy to create cheesecake batter.
Line an 8x8 in baking dish with parchment paper. Spread brownie batter evenly across the baking dish.
Add the cream cheese batter on top of the brownie batter in dollops. Use a skewer to swirl the two batters together, but be careful not to overmix.
Bake at 350 F for 27-30 minutes or until an inserted toothpick comes out clean.
Allow to cool before cutting into squares.
All Michele wants is to split a slice of red velvet cake with Lorelai as they make a list of projects around the inn for handyman Parker.
I’ll be honest with you, I needed a break from cakes this season after making the dark chocolate s’mores wedding cake and the chocolate praline crunch cake. However, I really wanted to make Michel’s favorite red velvet cake. I decided to do something a little different but still honor this Weston’s treat. I made red velvet cheesecake brownies because they still have all the components of a red velvet cake, and to me, they are even better than a traditional cake! Although, I definitely wouldn’t want to split one of these.
Thank you for bearing with me as I get caught up on my recipes. I still enjoy this project a great deal, but the blogging part, for me, is the hardest part. I’ve found myself in a bit of a slump, so I’m trying to get back into the swing of things. I appreciate your patience with me!
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!
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