The first time I had gazpacho (cold vegetable soup) in Spain, I was amazed by the amount of garlic in it! I typically feel too lazy to chop up so many fresh vegetables for home-made gazpacho, but I enjoy ordering cold soups in restaurants- especially cold fruit soups.
I’ve been on a cucumber kick since moving to Germany, especially since cold sliced cucumber salad is readily available in several grocery stores. It’s been so hot recently, and as we are missing our former air-conditioned home, I’ve been thinking of cold foods to have for dinner. This recipe is modified from the many-ingredient version in “New Basics Cookbook”.
|Guess where? A German chocolate bar to the first person to comment on this location.|
In an update to this brownie cheesecake cupcake recipe, I planned to make it again today, but discovered that I had previously purchased a large (“family size”) box of brownies for a 9x13 pan. I decided to go ahead with the recipe in a 9x13 pan, and wanted to let you know how it worked out. The original recipe for a round springform pan called for 2 packages of cream cheese. I had hand-written (years ago!), that a thin layer of cheesecake was fine with 2 packages, but if you want a thick layer of cheesecake over the brownies, increase the recipe proportionately to 3 packages of cream cheese. I stuck with 2 this time. I sprinkled mini chocolate chips on top of the cheesecake but did not melt and stir them because the layer of raw cheesecake batter was fairly thin and the brownies had not completely baked through. Next time I will stir the mini chocolate chips (without melting them) into the batter, because sprinkled on top, many stuck to the knife when I was cutting the brownies. Modifications to previous recipe with larger pan:
Increase baking time to 20 minutes for the brownies, and 20 minutes more for the cheesecake.