Bourbon Cream Cheese Brownies

My mom likes to get me the annual Southern Living Christmas cookbook each year.  As a huge fan and subscriber of Southern Living, I'm always delighted to check out the latest recipes. 

This season I needed a sweet treat to take to work for our Christmas potluck lunch.  When I found these brownies, I knew they would be a hit - and I was right.  Not a single crumb leftover!  Glad I snagged one for myself when they were warm out of the oven...

Substitutions: none.  I grabbed one of Husband's whiskeys and went to town!  The instructions for lining the pan with foil were clutch.  These came out so pretty for serving, though my mixture looked to have more of the cream cheese portion than the picture suggested.  Not complaining, as they were completely delicious.  

Find the original recipe here.

Bourbon Cream Cheese Brownies

Ingredients
4 (1-oz.) unsweetened chocolate baking squares

3/4 cup butter

1/2 cup light brown sugar

1 3/4 cups granulated sugar, divided

4 large eggs   

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour

1 (8-oz.) package cream cheese, room temperature   

2 tablespoons flour

1/4 cup bourbon

Preparation Instructions

Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides, and lightly grease the foil.

For the brownie portion: Microwave chocolate squares and butter in a large microwave-safe bowl until melted, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups of the granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.

For the cream cheese portion: Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar and beat until blended. Add bourbon and remaining 1 egg, beating until blended. 

Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.  Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Grab the foil edge and lift the brownies from pan. Gently remove foil and cut into squares for serving.

Simple Perfect Chili

As usual, I'm drawn back to the Pioneer Woman when I need a tasty, no-fail recipe.  Having made this twice in the last month, I can confidently say that this is a true keeper!

My father is insistent that proper chili does not have beans.  It's the Texas way, after all.  As for me, while my lineage is 100% Texan, my birthright is 100% Tennessean - so bring on the beans.  

Substitutions: I added a diced onion during cooking, instead of as a garnish, since I love cooked onion flavor but don't care for raw onions. PW also calls for serving this with tortilla chips, but I can't resist Fritos with chili.

You can find Ree's original recipe here. 

Simple Perfect Chili

Ingredients
2 pounds ground beef
2 cloves garlic, crushed
8 oz. tomato sauce
1 medium onion, diced
2 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup masa harina (corn flour)
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
For serving: shredded cheddar cheese, sour cream, Fritos or other crackers

Preparation Instructions
Place the ground beef in a large pot and add the garlic and onion. Cook over medium heat until browned. Drain off the excess fat, and then stir in the tomato sauce, chili powder, cumin, oregano, salt and cayenne pepper. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Add the masa mixture into the chili, stir well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve in a large bowl topped with shredded cheddar cheese, sour cream, and Fritos for a perfect dinner!