A Themed Baker's Sunday #15

Whew! It took me a while to go through all of those LOVELY recipes! Thank you all so much for participating! This last Themed Baker's Sunday, I didn't want to make it about winning, so here are a few unique recipes that really popped!

White Chocolate Cranberry Blondies By: Life's Simple Measures
This is so different! I LOVE it! Cranberry's have had a bad rep, but they're coming back in 'style'.

Butternut Squash Bake By: The Better Baker
You always see sweet potatoes on the table but never squash! I'm defiantly making this for next year!

Pumpkin Whoopie Pies By: Cook with Sara
OOO This is a great right before Thanksgiving teaser or a great treat in between Thanksgiving and CHRISTMAS!

Turkey Cake Pops By: The Sweet Swiper
You know I am a bit biased when it comes to cake pops, they're just so darn cute!!

Tell me that these are not adorable and delicious looking!! These are a must make!

Cabernet Cranberry Sauce By: The Kitchen is My Playground
I'm not big into cranberry sauce, but this recipe makes me want to try it! I'm going to be making this next year as well!!

For our next Themed Baker's Sunday, the votes are in and its................

Any berry you can think of can be involved!!! 
Link up, make sure you put my button on your recipe, and go comment on other blogger's yummy deliciousness!!!

A Themed Baker's Sunday #14

A Themed Baker's Sunday Continues!!!

A Themed Baker's Sunday is back and just in time for the holidays! 

This week's theme is simple! 
Anything you want: cookies, pies, turkey marinades, stuffing, yams, rolls, etc. etc. etc. Whatever you got going on the table this year, bring it to A Themed Baker's Sunday!

Red Velvet Cheesecake Swirl Brownies

I saw this recipe over at Sweet Pea's Kitchen and I had to 'steal' it from her! 

What you need:
For Red Velvet mix:
  • 1/2 cup butter
  • 2-oz dark chocolate, coarsely chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp red food coloring
  • 2/3 cup all purpose flour
  • 1/4 tsp salt

For Cheesecake mix:
  • 8-oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

What you need to do:

1.  Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

4. Pour into prepared pan and spread into an even layer.

5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth.

6. Distribute the cheesecake mixture in 8 dollops over batter in the pan

7.   Swirl in with a knife or spatula.

8.  Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
9.    Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

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