Mother's Day Treats

Mother's Day really took me by surprise this year, almost road runner style. It completely snuck up on me and then, just as quickly as it came, it was gone. I can't believe it was only last weekend! May has flown by, although I can't really say I'm upset by this, there's no point in delaying the inevitable...the onslaught of the heat-laden days of summer. Oh how I am already longing for the days of fall (or relocation to a cooler, more enjoyable climate), but I digress.

As is our custom for holidays, we spent Mother's Day up in the Keystone State (Pennsylvania). When my parents moved back to the east coast a few years (actually, wow, five years this fall) it wasn't long before they discovered the best crab cakes in Maryland. Growing up, Maryland's ability to do wonderful things with the blue crab was ingrained in me from a very young age. I was a fairly picky eater growing, but I never met a form of crab that I didn't like. My mother has always been somewhat of a connoisseur of crabcakes in particular, so when we discovered By the Docks, it was love at first bite. Periodically, we'll either eat there or get take out and shlep it across the Maryland line.

Heaven on a plate...I wish I had photographed him next to something else

so its true proportions could be understood :)

Since Mother hates eating out on Mother's Day, it was a take out kind of day. With crabcakes in tow we headed up to PA for a delightful feast, topped off with my creations for the day. Unfortunately, unlike the crabcakes, my desserts were not without disappointments.

I blame myself mostly, I don't take well to failure (in this case it was also due in part to the stupid heat, which served to melt them and from which they never quite recovered). Despite not being pretty, they were at least good and their tastes were well receieved, so the morale of the story is: the recipes are good. Keep them in a cool, dry place and you'll be golden.

Cheesecake Brownies
Inspiration found here

Ingredients

Brownie Layer

• 1/2 cup unsalted butter, cut into pieces
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 1/4 cups granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (65 grams) all purpose flour
• 1/4 teaspoon salt

Cream Cheese Layer

• 8 ounces full fat cream cheese, at room temperature
• 1/3 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 1 large egg 

Making it was at least fun

Preparation

1. Preheat oven to 325 degrees F and place the rack in the center of the oven. Have ready a 9 inch square baking pan that has been lined with aluminum foil 
2. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir 
3. Preheat oven to 325 degrees F and place the rack in the center of the oven. Have ready a 9 inch square baking pan that has been lined with aluminum foil 
4. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute) 
5. Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan 
6. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth 
7. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer 
8. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect 
9. Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs) 
10. Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight) 
11. 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. Brownies can be stored in the refrigerator for several days. Serve cold or at room temperature (and don't leave any where too warm, as that was my downfall) 

Sister helped me salvage some for displaying on my beloved stand

I also made these fun lemon bars, but the heat was even less forgving to them. After bring allowed to chilll overnight, they re-hardened nicely and were very good. Biggest take away from the day: don't leave desserts in car during the summer months.