desserts Archives - Page 11 of 11 - Feathers in Our Nest

I wanted to make brownies for our company last night, but I wanted to dress them up a little! They turned out really well and I thought I’d share the (crazy easy) recipe with you all as well.
Cheesecake Swirl Brownies

1 box brownie mix
ingredients needed for box recipe (mine called for 2 eggs & 1/2 cup oil)
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
chocolate chips (optional)

Grease a round cake pan and preheat the oven to the temperature instructed on the box. Mix up the brownies according to the package directions (if there is a “fudgy” or “cake” option, make “fudgy”). Pour 2/3 of the brownie batter into your greased pan.

Beat together cream cheese, egg, and vanilla until smooth. Pour on top of brownie batter in pan. Add remaining brownie batter and swirl with a knife until it looks pretty.

Bake until done (toothpick will come out clean). These take longer to bake than standard brownies. (Mine ended up being a little gooey in the middle because I didn’t leave them in long enough.) If desired, sprinkle a few chocolate chips on the top when you take them out of the oven and swirl the chips around when they get soft.

Allow to cool completely before cutting into slices. I promise: this is RICH and your slices should probably not be this big. BUT these are soooo good…
Serve with great coffee & enjoy!

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Linked to:
Tasty Tuesday
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Tuesdays at the Table

I recently made these yummy lemon bars and I’ve been savoring the leftovers!! They are chewy and not too sweet or too tangy… just perfect. They start with a cake mix, so they are crazy easy to make. Perfect to take to potlucks or picnics or to serve at your next party!

Lemon Squares

1 lemon cake mix (with pudding)
1 egg
1/2 cup oil
1 package cream cheese (8 oz.)
1/3 cup sugar
3 Tbsp. lemon juice (fresh squeezed is GREAT)

Preheat oven to 350 degrees. Mix cake mix, egg, and oil in large bowl until blended. Mixture will be a little crumbly. Reserve 1 cup of mixture for topping. Pat remaining mixture into the bottom of an ungreased 9×13 pan. Bake for 15 minutes and set aside to cool.

Meanwhile, beat the cream cheese, sugar, and lemon juice together until smooth. Spread this mixture over the baked crust. Crumble the reserved cake mix over the top of the cream cheese layer.

Bake for another 10-15 minutes or until the top is lightly toasted. Allow to cool before cutting into bars. Refrigerate leftovers.

Enjoy!
Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table