Who Dey!!
It's the beginning of
football season in every corner of
the USA.
Here in my hometown...many of
us root for the Bengals...
Today...I'm sharing with you a delicious brownie
recipe that you can adapt
to your own team colors...
or make for really any occasion.
For today we are making the orange and dark
chocolate (black) to match our team colors.
These brownies are a delicious dark chocolate
fudge-like brownie topped with a sweet cream cheese swirl.
Bengal Brownies
Dark Chocolate Brownies with a Cream Cheese
Swirl
Karri
Perry, Blue Ribbon Kitchen
½ cup brown sugar
1 cup granulated sugar
1 stick melted butter
2 large eggs
½ tsp salt
¼ tsp espresso powder
1
tsp vanilla extract
1 ½ cups all purpose flour
½ cup Hershey’s Special Dark cocoa powder
½ tsp baking powder
***
1 brick, 8 ounces cream cheese-softened
1 egg
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup sour cream
Orange food gel/coloring
In a medium bowl stir together the
sugars, eggs, melted butter, salt, espresso powder and vanilla extract. Sift together the flour, dark cocoa powder
and baking powder. Add the dry mixture
to the wet ingredients. Stir until
combined. Pour into a parchment lined
8x8 pan, RESERVING ¼ cup of the brownie
batter for the topping.
Mix together the softened cream cheese,
egg, vanilla, sugar and sour cream. Mix until smooth. Add enough food coloring to get desired
orange intensity. Spread the cream
cheese batter on top of the brownie batter.
Add dollops of the reserved brownie
batter on top of the orange cream cheese mixture. Using a toothpick, swirl the chocolate
brownie batter into the orange cream cheese mixture.
Bake on the middle rack of a pre heated
350 degree oven for 40 minutes, or until the brownies are set and a toothpick
inserted in the center comes out cleanly. Do not over bake.
Let cool completely before cutting. Lift
brownies from pan using parchment paper for easy cutting.
Optional: Change cream cheese food
coloring to match other team colors, or leave plain.
*** Yes, you can use a boxed brownie mix instead … I like Pillsbury Chocolate Fudge brand if I’m not baking from scratch…
Do you need something amazing
to go with the brownies??
Try this beer cheese, served either
warm or cold...perfect for apple slices and soft pretzels.
Served warm, I love it with Southern Style Pulled Pork Nachos!!
Enjoy!
Beer Cheese Sauce and Southern Style Pulled
Pork Nachos
Karri Perry, Blue Ribbon Kitchen
2 TBS butter
2 TBS all purpose flour
½ tsp Dijon mustard
¼ tsp paprika
½ tsp Worcestershire sauce
½ tsp garlic powder
Salt and pepper – to taste
3/4 cup whole milk
3 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack
1 can or bottle of your favorite beer (mild beer-Pilsner type is best)-use enough to reach desired consistency
In a saucepan over medium heat melt the
butter and add the flour, let cook for 1 minute, stirring constantly. Add in the mustard,
paprika, garlic and Worcestershire sauce, stir well.
Add the milk, stirring to combine. Add the shredded cheese a handful at a time-allow to melt before adding more.
Once the cheese begins to melt slowly add the beer, starting with ½ cup… add more beer a little at a time to reach
desired consistency. Add salt and pepper
to taste.
Keep beer cheese warm for serving, stirring occasionally. If beer cheese becomes too thick, add more beer or milk to thin.
Serve with
pretzels, apple slices or uses as a sauce for Southern Style Pulled Pork
Nachos.
Southern
Style Pulled Pork Nachos serves 4-6 adults
·
For a crowd increase the following amounts
Tortilla Chips 2 bags
Pre-made pulled pork –warmed 1 lb (I love to purchase from our favorite local bbq joint-they sell it by the pound-great time saving tip!!)
Bbq Baked Beans- use your favorite- warmed
and saucy
Red onions sliced thin
Jalapenos sliced
Warm BBQ sauce- use your favorite
Creamy coleslaw- use your favorite or mine-see below
Warm beer cheese sauce
Sour cream
Warm tortilla chips, and add
toppings. Enjoy!
Karri Perry’s Crunchy Coleslaw
Ingredients:
4 cups shredded cabbage (green and purple) (Or use packaged coleslaw mix)
3/4 cup shredded carrot (1-2 carrots)
1-2 green onions chopped finely (About ½ cup) (use whites and greens)
Sauce:
½ cup of good mayo (I used Duke’s)
2 Tablespoons buttermilk
1 Tablespoon white wine vinegar
1 Tablespoon granulated sugar
½ tsp garlic salt
½ teaspoon black pepper
Combine the cabbage, carrots and the green onion, set aside or keep in a refrigerated zip-top bag until 20 minutes before serving time.
For the sauce, combine the mayo, buttermilk, vinegar, sugar, garlic salt and the pepper. Mix well.
Pour the sauce over the prepared
cabbage/carrot/onion mixture, toss to coat…let stand 20 minutes before serving. Can be made ahead and refrigerated…but for a crunchier slaw, prepare just before serving.
