Cheesecake-Swirled Brownies

I recently had the opportunity to make the dessert for an office birthday celebration.  And in my office, finding a recipe that everyone will like is not necessarily an easy task.  The birthday girl told me she didn't want anything fruity, and one of the finicky ones in the office doesn't like nuts.  Best recollection, though, is that everyone in the office is a chocoholic, and they all seem to like cheesecake, so this recipe for Cheesecake-Swirled Brownies seemed like the perfect choice. Even so, it was my first time to try the recipe, and I was a little nervous about how it would work out.

They turned out great! I think the best measurement of success at the office is the number of requests for the recipe, and that was pretty high on this one. The recipe is a very easy one, too, so it gets a high recommendation for casual group get-togethers.

I should also mention the source.  The Smitten Kitchen Blog consistently has some of the best recipes around (and pretty food pictures too).  I would highly recommend adding it to your bookmarks.

These brownies are really rich.  I cut the pieces about 2 1/2" square, and several people said they could have been smaller.  They are so rich that serving them with a little Häagen-Dazs Vanilla Ice Cream actually cuts the richness.

Super Pizza

I had a hard time deciding what to have for Super Bowl Sunday this year.  I don't own a FryDaddy and that ruled out some ideas -- fried fish and jalapeno hush puppies with cheese grits, and buffalo wings were out.  Wasn't in the mood for chili, or burgers, or steaks, and it was way too cold outside to do ribs on the smoker.  Then I remembered I had those deep dish pizza pans from when we lived in Chicago.
  
Chicago has a lot of good pizza places, the most famous of which is probably Pizzeria Uno with its deep dish pizza.  Lou Malnati's is right up there in popularity.  Some people like Gino's, but I always thought a sheet of Italian sausage covering the entire bottom of the pizza was just too weird.  My favorite was the stuffed pizza from Giordano's - lots of cheese and meat and veggies encased in pizza dough in a deep pan, with sauce on the top.  My recipe for Stuffed Pizza is a very good approximation of Giordano's, and it is the only way I know to get to get a good stuffed pizza when you live 1200 miles away from Chicago in central Texas.

The recipe I started with called for a stuffing of fresh spinach and mozzarella, but that didn't seem right for the Super Bowl -- gotta have lots of meat with football.  The stuffing in this one is Italian sausage, mushrooms, onion and red bell pepper and lots of provolone and mozzarella cheeses. And on top of the pizza is an sauce of chunky tomato, garlic, herbs, Parmesan cheese, and olive oil that cooks only after the pizza goes in the oven.

  
It had been more than a few years since I made one of these, and it turned out just like I remembered.  Makes my mouth water just looking at the picture. (click on it to look closer - you can almost smell it...)