Tuxedo Brownies – You Just Might Have Seen These Before


Years ago when I started blogging I made one of our favorite treats and shared it here on my blog.  But since The Joy of Caking was literally unheard of back then, this recipe didn’t get near enough the attention it deserved.   Yes, these mini brownie cups filled with a delectable white chocolate and cream cheese filling are delicious and absolutely deserve a re-visit.  For my original post, I modified the  recipe slightly by making a chocolate, not white chocolate filling.  But as you can see, I filled this batch with the white chocolate filling.  Oh, so good!

I can’t take the credit for this recipe.  As I indicated in my original post, the recipe came from the Pampered Chef Celebrate Family, Friends & Great Food Cookbook. You can get the recipe by visiting my original post by following the link highlighted above.

I am sharing these brownies at a 4th of July celebration that we have been invited to and I’m sure they won’t last long!

And just in case someone doesn’t want one of these chocolaty little morsels, I also made white cupcakes using heavy cream and frosted them with white chocolate pudding frosting.

Which of these two desserts would you choose?


My Favorite Cream Cheese Recipes


It’s summer, and summer is a busy time for all of us.  The day’s are longer but the time seems to slip by faster. 

I’ve been busy working on the Pink Paradise and I’m just about ready to share another update with you.  But first, I thought I’d  share three of my favorite cream cheese desserts. 


Mini Lemon Cheesecake with Peach Glace’ Topping (bottom left)

Chocolate and Cream Cheese Crostata  & Mini Cakes (bottom right)

Chocolate Covered Caramel Cheesecake Bars (top right)

What is keeping you busy this summer?


Spice things up a bit

Nights are getting relatively cooler here in the North East so there is no better time to spice things up.  Follow along…

Start with fresh jalapeno peppers.

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Cut in half; scrape the seeds and ribs out of each pepper.

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Fill each pepper half with cream cheese, I used light.  You can also use goat cheese.

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Wrap each pepper half with a 1/2 strip of bacon.

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Place in a pan lined with aluminum foil.  Bake at 350 degrees until bacon turns crispy.

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Finally, devour them!

(Writers note – I didn’t waste any time serving these, as you might suspect by the lack of a well taken photo of the finished gems.)

Tuxedo Brownie Re-make

A considerable number of years ago I worked part-time as a Pampered Chef consultant.  I loved that job!  Talk about incentives – every month there was one, and let me tell you I loved them too.  If you could sell Pampered Chef, you could earn free products.  Let’s just put it this way, I earned so many free products I couldn’t carry all of them to my shows anymore.

Today I still have, and treasure, all of my Pampered Chef products.  And of course, I have favorites.  One of my most favorites is a cookbook I earned.  It’s called The Pampered Chef Celebrate!  Family, Friends & Great Food.  I always thought Pampered Chef’s concept where food preparation was concerned was to keep it easy, make it taste great.

When I found a brownie mix on sale at Target this weekend for .65 cents,  Tuxedo Brownies from this cookbook immediately came to mind. These are such cute little treats and have a great taste – you can’t go wrong.  Because I was out of white baking chocolate I had to alter the recipe slightly.

Preheat oven to 325 degrees.  Spray mini-muffin pan with nonstick cooking spray.  Prepare brownie mix (19-21 oz)  according to package for cake-like brownies.  Fill each cup 2/3 full.  Bake for 14 minutes or until edges are set.  Do not overbake.

Remove pan from oven and set on cooling rack.  Press tops in (making a small well).  Cool for 15 minutes in pan and remove.

Microwave 2 (1 oz) squares of white baking chocolate  (I used 1 (1 oz square) of semi-sweet baking chocolate) and 2 tablespoons of milk (I used 1 tablespoon of milk)  for 1 minute.  Stir until smooth.  Cool slightly.  Mix 8 oz of softened cream cheese and 1/4 cup powdered sugar in separate bowl.  Gradually stir in melted chocolate mixture.  Fold in 1 cup of thawed whipped frozen topping.

Fill pastry bag, or Easy Accent Decorator (star tip) and pipe into center of brownies.  Garnish with mini – chocolate chips.

Refrigerate 1-3 hours before serving.  Yields 4 dozen

Warning –  Make sure you take a picture of them because they will go so fast that’s all you’ll have left to remember them by!