Skip to main content

Raspberry Cheesecake Brownies

**found in August 2010 Cooking Light

Since the idea of baking right now is almost impossible, I toy with all of my favorite recipe tears.  My day job is a career as a designer in the fashion industry, and right now it's demanding, so it's left me no time to bake.  Sad face.  So for now while I work in crunch mode, I occasionally go through my binders of recipes and pull out the ones that look mouth watering.  I'm keeping these on the side until I really can get back to my baking roots.  

In the meantime, you, my readers should not suffer!  I will still spread the GF recipe love, fear not.  

Here come a slew of desserts.  Yesterday was Summer Love and today is Dessert Love...right in time for our wondering Thanksgiving Holiday.  Colored leaves dust the driveway, while trick-or-treater's ring your doorbell...nostalgia for the winter coat, bundled up with scarves and gloves.  Frost on your face from the weather being so cold, and a nice warm fireplace to warm you up...


Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 tsp. GF all-purpose flour
1/2 tsp. gf pure vanilla extract
1 large egg white

Brownies:
gf cooking spray (try PAM (but not the baking spray)
3.4 ounces gf all-purpose flour (about 3/4 cup)
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/8 tsp. salt
1 cup sugar
2/3 cup unsweetened cocoa (make sure it is gluten-free as some are not)
1/4 cup butter, melted
1 tbsp. water
1 tsp. pure vanilla extract
1 large egg
2 large egg whites
3 tbsp. raspberry preserves

1.  Preheat oven to 350 degrees
2. To prepare filling, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended.  Set aside.
3. To prepare brownies, coat the bottom of an 8-inch square pan with cooking spray (do not coat the sides of the pan)
Weigh or lightly spoon 3.4 ounces (about 3/4 cup) flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda and salt in a medium bowl.  Combine 1 cup sugar and next 6 ingredients (through 2 egg whites), stirring well with a whisk.  Add to flour mixture, stirring just until moist.  Spread two-thirds of batter in bottom of prepared pan.  Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.  Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.  Cool on a wire rack.  
Yield: 16 servings

**Remember!  Baking gluten free takes less time then "gluten" baked goods.  So although this recipe calls for 40 minutes in the over , you may want to check at 20 with a toothpick, then at 30 and so forth.

calories: 153, fat: 4.9g

Enjoy!

xoxo Julie




Labels:

Comments

Post a Comment

Hey friends! We got a dot com! I have moved to goodiegoodieglutenfree (dot) com - Visit me there!

Popular posts from this blog

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification.  In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative.  After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative .   ALL LIQUI-GELS.  So stop these immediately if you are taking the Liqui-gels.  You maybe getting sick from a medication rather then a food and this is so important to recognize!  Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten .  There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps.  Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...
14 comments
Read more

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  
Post a Comment
Read more

The Original Fudgsicle Mishap

                             My Grocery Cart About 3 months ago I was in the market as usual,  doing my weekly grocery shopping, in the second to last row: the freezer section.  I wanted my weekly fudge pop indulgence.  I grabbed the package in the backity back!! The most frozen one I could find, and decided to blog this wonderful gluten free treat.  I realized I had never blogged about this fudge pop being gluten-free, and how silly of me to keep this tid bit to myself.  So I grabbed my phone to take a picture of the front and back of the box.  I gasped! omg, omg, omg.  I starred at the ingredients.  MALT FLOUR.  Yikes!  No way!  It can't be.  How come I never noticed this before?  Did the ingredients change?  Was it always like this?  Something had to have changed and then to top it off I noticed at the bottom of the ingredient...
3 comments
Read more