Cream Cheese Brownies

Because I'm going away this weekend I decided to bake some brownies... for the road ;)
They are absolutely delicious and easy to make.
Thanks Joyofbaking.com :D

Brownie Layer: 115 grams unsalted butter, cut into pieces, 120 grams unsweetened chocolate, coarsely chopped, 250 grams granulated white sugar, 1 teaspoon pure vanilla extract, 2 large eggs, 65 grams all purpose flour, 1/4 teaspoon salt

Cream Cheese Layer: 250 grams cream cheese, at room temperature, 65 grams granulated white sugar, 1 teaspoon pure vanilla extract, 1 large egg
Preheat oven to 160 degrees C and place the rack in the center of the oven. Have ready a 23 x 23 cm square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.
Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer.
Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool.
Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.
With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Makes about 16 - 2 inch squares.

Carrot soup with coconut

5 green onions, about 1 kg carrots, 2 tablespoons sunflower oil, lemon juice, 1 liter vegetable broth, 200 ml coconut milk, curry, salt, cayenne pepper, coriander

Wash and chop the green onions. Peel the carrots and chop them. Fry the green onions in sunflower oil on low heat, add the carrots, stirring from time to time, then add the lemon juice and the vegetable soup. Boil the soup for 15 min, add the coconut milk and the curry abd boil till the carrots are soft. Blend the soup, sprinkle coriander and serve.

Kansas - Carry on my wayward son

And the flavor of the week is... musically speaking of course ;)

Kansas - Carry on my wayward son - Supernatural OST

Boeuf Stroganoff Dish

1 onion, 150 g fresh mushrooms, 5 small gherkins, 300 g beef, 20 g butter, 150 ml soup, 100 g sour cream, 1 tablespoon Mustard, salt and pepper

Peel the onion and cut it into small cubes.
Clean the mushrooms and slice them thinely.
Cut the Gherkins into thin strips.
Wash the meat, dry it and then cut into 1 cm thick and 5 cm long strips.
Heat the butter. Season the meat and fry it.
Remove from the pan, sauté the mushrooms and the onion in the dripping. Add the soup and let it boil for 5 minutes. Add the meat and leave for another 5 minutes. Stir in the sour cream and the mustard. Add the cucumbers. Season with salt and pepper.