The Baking Medic

I am beginning to think there are two magic ingredients in baking: cream cheese and condensed milk.  In the past, I have made various desserts that taste heavenly but are so simple and easy it almost seems impossible. Without fail, they have contained either condensed milk or cream cheese. Some that use cream cheese include my white chocolate mousse, my cream cheese icing, my chocolate chip cookie cheese cake brownies. As for condensed milk, it is a key ingredients in my chocolate fudge, banoffee pie and homemade ice cream.  This recipe uses both! And little else.

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Last night I was struck by a craving to bake. Do you know the feeling? When you just. need. to. bake. However, at 5.30pm I was reluctant to try and brave the hordes of other students buying dinner at Tescos so I was restricted to what storecupcoard ingredients I had. Luckily with me being me, there is almost always chocolate, butter, flour and sugar in the house. A few eggs generously donated by a flatmate (perhaps with a vested interest in the products of said baking…?). And finally a quick look in the fridge revealed a tub of cream cheese. Et voila! Everything you need to make these absolutely heavenly Chocolate Chip Cookies Bars right at your fingertips.

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Cheesecake Brownies with Raspberry Marble

Although I routinely get the ‘brownie-shakes’, it’s not often that I crave cheesecake.  But last week, the urge hit and I couldn’t ignore it: I just had to make something with cheesecake in it.  Since I had decided that bars would be more practical if I wanted to share these with my colleagues at work, it was just a matter of choosing the type of base I wanted.

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