CHEESE & CHOCOLATE PAIRINGS & Recipe for Cream Cheese Chocolate Truffles: National Cheese Day!

Today is National Cheese Day. Chocolate and Cheese go perfectly together. You just have to have the right pairing.

Here are a few guidelines for the perfect CHEESE and CHOCOLATE pairing. Foods with similar flavor profiles work best together. For Darker Chocolates, choose a more complex, aged cheese. For Milk Chocolates choose a buttery cheese such as a Triple Brie. For Fruity Chocolates pair with a sharper cheese. For Nuttier chocolates pair with cheese high in butterfat. Spicy chocolates pair with sharp cheeses,

A few examples of Savory-Sweet Pairings:
Dark chocolate (80% or more cocoa) with a delicious true Blue cheese.
Burnt caramel chocolates with a beer-washed Cheese.
Bordeaux-style chocolate with a creamy triple crème Brie.
Citrus-y chocolate with a semi-hard, buttery table cheese (feta or havarti).

Here's an easy recipe for Cream Cheese Chocolate Truffles. You might also want to try my recipes for Goat Cheese Truffles or Blue Cheese Truffles, too.

Cream Cheese Chocolate Truffles

Ingredients
3 1/2 cups powdered sugar
8 ounces softened cream cheese
4 ounces unsweetened or bittersweet chocolate, chopped
1/2 cup DARK cocoa powder, for rolling (or ground/chopped walnuts)

Directions
Pour cocoa powder or nuts into a shallow pie pan and set aside.
Chop chocolate into small pieces and melt in top of doubleboiler (or a pot over a pot of simmering water), stirring after every 45 seconds to prevent overheating. Set chocolate aside.
In large bowl of electric mixer, beat softened cream cheese. Gradually add powdered sugar. Beat mixture on medium speed for a few minutes, until well-blended.
Stop mixer and stir in melted chocolate. Beat until well combined.
Remove bowl from mixer, cover it with plastic wrap, and refrigerate until firm enough to scoop, about 20-30 minutes.
Once candy is firm but not hard, scoop into 1 inch balls using teaspoon or candy/cookie scoop.
Roll truffles in cocoa powder or ground/chopped walnuts.
Serve truffles at room temperature, but if you're not eating right away, put in airtight container and keep in refrigerator.

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day

Today is National Cream Cheese Brownie Day. Here's a great recipe for Double Chocolate Cream Cheese Brownies. 

Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

Brownies
1/2 cup unsalted butter
4 ounces 65-70% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons

CHEESE & CHOCOLATE PAIRINGS & RECIPE FOR CREAM CHEESE CHOCOLATE TRUFFLES: National Cheese Day!

Today is National Cheese Day. Chocolate and Cheese go perfectly together. You just have to have the right pairing.

Here are a few guidelines for the perfect CHEESE and CHOCOLATE pairing. Foods with similar flavor profiles work best together. For Darker Chocolates, choose a more complex, aged cheese. For Milk Chocolates choose a buttery cheese such as a Triple Brie. For Fruity Chocolates pair with a sharper cheese. For Nuttier chocolates pair with cheese high in butterfat. Spicy chocolates pair with sharp cheeses,

A few examples of Savory-Sweet Pairings:
Dark chocolate (80% or more cocoa) with a delicious true Blue cheese.
Burnt caramel chocolates with a beer-washed Cheese.
Bordeaux-style chocolate with a creamy triple crème Brie.
Citrus-y chocolate with a semi-hard, buttery table cheese (feta or havarti).

Here's an easy recipe for Cream Cheese Chocolate Truffles. You might also want to try my recipes for Goat Cheese Truffles or Blue Cheese Truffles, too.

Cream Cheese Chocolate Truffles

Ingredients
3 1/2 cups powdered sugar
8 ounces softened cream cheese
4 ounces unsweetened or bittersweet chocolate, chopped
1/2 cup DARK cocoa powder, for rolling (or ground/chopped walnuts)

Directions
Pour cocoa powder or nuts into a shallow pie pan and set aside.
Chop chocolate into small pieces and melt in top of doubleboiler (or a pot over a pot of simmering water), stirring after every 45 seconds to prevent overheating. Set chocolate aside.
In large bowl of electric mixer, beat softened cream cheese. Gradually add powdered sugar. Beat mixture on medium speed for a few minutes, until well-blended.
Stop mixer and stir in melted chocolate. Beat until well combined.
Remove bowl from mixer, cover it with plastic wrap, and refrigerate until firm enough to scoop, about 20-30 minutes.
Once candy is firm but not hard, scoop into 1 inch balls using teaspoon or candy/cookie scoop.
Roll truffles in cocoa powder or ground/chopped walnuts.
Serve truffles at room temperature, but if you're not eating right away, put in airtight container and keep in refrigerator.

BOURBON CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day

Today is National Cream Cheese Brownies Day. I've posted several different recipes for Cream Cheese Brownies including ones from scratch, ones using box brownie mixes, and a one-bowl recipe.

This recipe, adapted from Southern Living December 2011, is for Bourbon Cream Cheese Brownies. Delicious and easy! I've changed some of the measurements, and I've added pecans, but feel free to adapt what you'd like!

And, since Valentine's Day is coming up, make these to celebrate. Serve with a glass of Bourbon.

Bourbon Cream Cheese Brownies

Ingredients
5 ounces dark chocolate (60% cacao or higher)
3/4 cup unsalted butter
1/4 cup firmly packed light brown sugar
1 - 1/2 cups granulated sugar, divided
4 large eggs, divided
1 tsp pure vanilla extract
Pinch of salt
1 cup all purpose flour
1 (8 ounce) package cream cheese, softened
2 Tbsp all purpose flour
1/4 cup bourbon
1 cup chopped pecans

Directions
Preheat oven to 350° Line bottom and sides of 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Melt chocolate and butter in top of double boiler or saucepan on top of saucepan with simmering water. Whisk in brown sugar and 1 cup granulated sugar. Add 3 eggs, 1 at time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Fold in pecans. Spread half of batter in prepared pan.
Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Once through-- don't overswirl.
Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out with a few moist crumbs.
Cool completely in pan on wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Remove foil; cut into squares.

CHOCOLATE RUGELACH for Rosh Hashana

Rosh Hashana starts tonight, so I thought I'd post this recipe for Chocolate Rugelach to usher in the Jewish New Year. I adore Rugelach, and I must admit, I usually buy them at the bakery, but sometimes you just want to make your own. Rugelach are made with a cream-cheese dough that is wrapped around a filling. Sometimes the filling is nuts or jam, but of course for me it's always chocolate!

This recipe for Chocolate Rugelach is adapted from Giora Shimoni on Kosherfood.com. She calls them Israeli Chocolate Rugelach, because she says Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis make their own filling. Since I always have chocolate around, I make my own filling. This is a go-to recipe. It's easy -- 25 minutes to make and 25 minutes to bake! Be sure to scroll down for Giora's tips on rugelach making. Even if you're not celebrating Rosh Hashana, you'll love these pastries for breakfast or brunch or with morning coffee. Yum!

CHOCOLATE RUGELACH 

DOUGH:
7 ounces unsalted butter
8 ounces cream cheese
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour

CHOCOLATE FILLING:
1 tablespoon DARK cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup grated bittersweet chocolate  (65-75% cacoa)
butter, melted

TOPPING:
1 egg
1/8 cup sugar  (if you don't add cinnamon, use 1/4 cup sugar)
1/8 cup cinnamon (optional)


PREPARATION
In mixing bowl, cream butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
Preheat oven to 350 degrees
Divide  dough into four balls. On floured surface, using floured rolling pin, roll one ball out into circle until about 1/8 inch thick.
In small bowl, mix first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
Cut pastry into pie-shaped wedges. For bite-size and nice looking rugelach, thick end of wedge should be about 1 to 1 1/2 inch wide.
Start at wide edge of wedge and roll dough up toward point.
Line cookie sheet with parchment paper. Place each pastry, seam side down, on  paper.
Brush each pastry with the egg and sugar/cinnamon.
Bake for 20-25 minutes or until golden.
  
And here are some great tips from Gloria for making perfect rugelach

TIPS:
1. Using too much filling leads to messy looking rugelach.
2. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
3. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
4. After rolling dough up and placing on parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.

CHOCOLATE CHERRY CHEESECAKE: National Cherry Cheesecake Day

In celebration of National Cherry Cheesecake Day, I am reposting an easy delicious recipe for Chocolate Cherry Cheesecake adapted from Pillsbury.

I make my own tried and true Chocolate Cookie Crust! About the crust. Sometimes I bake it first, and sometimes I don't. It won't matter in this recipe, but I like it to be a bit more crunchy for texture, so I usually bake it before adding filling.

CHOCOLATE CHERRY CHEESECAKE

Chocolate Cookie Crust
About 40 chocolate wafers (Nabisco Famous Chocolate Wafers-2 cups crumbs)
6 Tbsp unsalted butter, melted and slightly cooled
Pinch of salt

Directions
Process cookies in food processor until finely ground.
Transfer crumbs to mixing bowl & combine crumbs, butter, salt. Stir until crumbs are moistened.
Press mixture evenly across bottom of 10-inch springform pan and all the way up sides of pan. Pack tightly so crust is even.
Bake in 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling. You can put it in the refrigerator while you make the filling.

Filling 
4 packages (8 oz each) cream cheese, softened
3 eggs
3/4 cup sugar
1/2 tsp pure vanilla extract
1/2 cup whipping cream
20 ounces cherry pie filling  (I use Chukars Sour Cherry Pie Filling but use what you like)

(Optional) Glaze 
1/2 cup whipping cream
1 cup (or about 6 ounces) dark chocolate, chopped

Directions
Make crust as above.
In large bowl, beat cream cheese with electric mixer on medium until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and vanilla extract until smooth. Add 1/2 cup whipping cream; blend well.
Spoon 3 -1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
Serve topped with remaining cherry pie filling.

Optional: I don't think you need to add this, but if you want more chocolate!
In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chopped chocolate until melted.
Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Before adding the extra cherry pie filling -- Spread chocolate glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight.

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownies Day

Today is National Cream Cheese Brownie Day. Here's a great recipe for Double Chocolate Cream Cheese Brownies. Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

Brownies
1/2 cup unsalted butter
4 ounces 65-70% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownies Day

Today is National Cream Cheese Brownie Day. Here's a great recipe for Double Chocolate Cream Cheese Brownies. Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

Brownies
1/2 cup unsalted butter
4 ounces 85-95% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day!

Today is National Cream Cheese Brownie Day, and I have a great recipe for Double Chocolate Cream Cheese Brownies. Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

Brownies
1/2 cup unsalted butter
4 ounces 85-95% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons