National Cream Cheese Brownie Day

Chunky Cheesecake Brownies

Ingredients

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1 cup semisweet chocolate chips

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheesemixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

National Bagels & Lox Day

Ingredients

1 teaspoon cream cheese

1/2 teaspoon finely chopped scallion

1 bagel

One 3- by 1/2-inch piece smoked salmon

Pinch micro greens or herbs

1 lemon wedge

Directions

Mix together the cream cheese and scallions. Schmear on the bagel chip. Top with the smoked salmon, micro greens and a squeeze of lemon.

National Molasses Day

Gingerbread Molasses Chocolate Chip Bars

Ingredients

1/2 cup unsalted butter (1 stick), melted


1 large egg
1 cup light brown sugar, packed


1/2 cup unsulphered light or medium molasses 

1 tablespoon vanilla extract


3 teaspoons ground ginger


2 teaspoons cinnamon


1 teaspoon ground cloves


1 teaspoon ground nutmeg


pinch salt, optional to taste


1 1/4 cups all-purpose flour


1 1/2 cups semi-sweet chocolate chips, divided

Directions

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, optional salt, and whisk until smooth.

Add the flour and stir until just combined, don't overmix.

Stir in 1 1/4 cups chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly sprinkle remaining 1/4 cup chocolate chips over the top, pressing them down very lightly with a spatula.

Bake for about 32 to 34 minutes, or until done. I prefer them very moist, soft, and fudge-like, and baked for 32 minutes (shown in photos). If you prefer more well-done, dryer bars, bake for a few minutes longer; noting baking times may vary widely with this recipe based on personal preferences. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter; however, it will be hard to find a clean patch to test because you'll likely hit chocolate. Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving; I prefer to let these bars rest overnight so the flavors marry and the chocolate fully sets, at which point they're fudge-like. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

National Fettuccine Alfredo Day

Alfredo Sauce

Ingredients

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste

Directions

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your favorite pasta.