Oaty ChocoChips Cookies

It was a school holiday project for Leanne and my hair-pulling strategy to get her off her PSP. Go to Hungry Hamster for the recipe as we followed it to the T except for the chocochips which we threw in a few handfuls (definitely more than 12 oz) and added some chopped walnuts as those were the only nuts I had in hand. 

A true winner with me for its simplicity and the lovely texture which was crisp on the outside and moist/chewy inside. 

The oat content make this indulgence a healthy snack in my book *hookwink*and between my two girls and me we polished off these in one movie sitting!

Chocolate Cheesecake Brownies

This is a totally outrageous but truly glorious indulgence. That is what you get when you marry cream cheese and chocolate.
Remember the cookbook I got from the MV Doulos? The Sweet Comfort Food is the title and it does exactly that - so comforting especially on a Monday. Whatever Monday's blues...out the window they go.
I had to reduce the butter and sugar contents to lessen the sinfulness of this sumptous treat.
Warning, do not read on if you are on a diet.

Chocolate and cheesecake brownies
Cheesecake mixture:
225g cream cheese
1 egg, beaten
50g castor sugar
1 tsp. vanilla essence

Brownies mixture:
200g dark (bittersweet) chocolate
30g unsalted butter
50g brown sugar
2 eggs, beaten
50g all-purpose flour

1. Preheat ovento 160C/325F. Line a 7 inch cake tin with baking patchment.
2. To make the cheesecake mixture, beat all the ingredients together until smooth and creamy.
3. For the brownie mixture, melt chocolate and butter in a bowl over a pan of simmering water. When melted, off the heat and stir well. Add sugar and mix to dissolve. Pour in egg a little at a time and keep stirring till thoroughly mixed. Gently stir in flour.
4. Spread 2/3 of the brownie mixture over the base of tin. Spread the cheesecake mixture on top, then spoon on the remaining brownie mixture in heaps. Use a skewer to creat twirls on the two mixtures.
5. Bake for 25-30 minutes, or until just set in the centre.
6. Leave to cool in the tin, then cut into small pieces (not more than 1"x 1" :p)

Indulge but in dainty bites! Best with a strong cuppa black coffee without sugar.
Jo

Mozartkugel

This, I allow myself to have only one at the end of a long day. Received this gift during the Christmas season and I have been selfishly hogging it since. And now with the contents half gone and guiltily admitting gluttony, I decided to share them with you :p.
This Austrian gem comes from Salzburg. It is called Mozartkugel, named after the famous composer, Mozart who was born in Salzburg.
It is made with an outer layer of rich dark bitter chocolate (super velvety smooth) enclosing within a layer of light praline cream and a layer of dark praline cream. Right in the center is the finest marzipan with pistachio nuts.
That should give you an idea what will-power I had to exert restraint on myself from pigging out the whole content in two sittings.
Truly heaven in a bite.
Lucky for me K doesn't share my passion for chocolate.
Enjoy and have a lovely second weekend of 2008!

Jo