In honor of National Cream Cheese Brownie Day, we're posting this recipe from Kitchn with the conviction that goat cheese can only improve the cream cheese brownie. Let us know what you think:
I've always been a fan of goat cheese in desserts; its mellow funkiness is more interesting than plain cream cheese. I use both here — cream cheese to make sure the topping is creamy enough, and goat cheese for serious flavor. Raspberries are a classic pair with goat cheese, and I love them with chocolate, so I swirled them into the topping, and baked them into the brownies themselves.
Apparently February 10th is National Cream Cheese Brownie Day. Surprised? We were too, but we got over it quick and have moved on to celebration - aka brownie binging. Join us, and the folks at CNN!
It's a true love story when rich fudgy brownies meet tangy cream cheese. You have the whole day to bliss out over this complete perfection, and marvel at how they ever existed without one another.
There's an art to making a dense, fudge-like brownie with a cheesecake-esque filling and swirling the two together in perfect harmony. The key? First, it's softening your cream cheese before beating it with the other ingredients. And then it's all about the art of the dollop.
Ted Williams, the man with the golden voice, is paying back the world for his rapid rise from homelessness to fame and fortune, by helping out fans with some custom-spoken Valentine's Day greetings:
"Golden Voice" Ted Williams has received a lot of love and support throughout the past year, and now he wants to give back during this season of love. With his soulful voice, Mr. Williams will spread a little bit of love this Valentine's Day, and in the process, help feed the hungry through the KRAFT Macaroni & Cheese "Golden Voice of Love" campaign.
Michael Sanders at the New York Times has the story on mead, and its growing popularity and reputation. It's not only for the gods anymore:
Put a glass of white wine to your nose, and, with the right winemaker and the right grapes, floral notes rise up. With a glass of mead, it is as if you were holding the flowers themselves.
“One bottle of mead is made from a half-pound of honey,” said Mark Beran of Medovina Meadery in Niwot, Colo. “That’s the nectar of one million flowers.”
Mr. Beran, who started as a beekeeper, makes 250 cases of mead each year from the honey of his own hives. “The honeybee is the mother of the fermented beverage industry,” he insisted.
For centuries, people around the world have taken this most convenient and natural sweetener, added water and let yeast from the open air change sugar to alcohol and, presto, booze.
Whole Foods blogger Melissa Traverse paid a visit to Jasper Hill Farms, and came away with a good story:
Jasper Hill Farms in Greensboro, Vermont is making some of the finest cheese available, and they produce a number of truly unique and delicious cheeses sold at many of our stores, including Harbison, Bayley Hazen Blue, Landaff and Cabot Clothbound Cheddar. I spent an afternoon at the Jasper Hill creamery in upstate Vermont with Mateo Kehler, one of its two co-founding brothers, to learn what it is that makes their cheese so special.
Mark McClusky shows us how to make our own, far superior Velveeta using Comté, Wisconsin cheddar, and gouda. It's definitely not Kraft's recipe, and it sure tastes different, but it ends up looking almost exactly the same. It even has Velveeta's wonderful melting ability:
This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and Wired.com. McClusky has reported on and learned about modernist cuisine from some of its most well-known pioneers. His DIY American cheese recipe uses a scientific approach to cooking. To take part in the experiment, see the recipe. And once you've made Mark's cheese, try it in a grilled cheese sandwich, like he uses it here:
Joe Satran at HuffPo Food, has the story on Murray's new Valentine's Day cheese, Love at Mast. What makes this cheese so special? It's got chocolate in it, for one:
The words "chocolate" and "cheese" are two of the best uses ever for the letters "ch." And as girls' best friends go, they're much more affordable than diamonds. They've had brief encounters with one another in the past, in chocolate cheese fudge from Wisconsin and chocolate cheesecakes from bakers around the world. But this Valentine's Day, for the first time, the two are getting married in tiny wheels of chocolate-infused cheese.
Cheese shop mystery series writer Avery Aames loves cheese, and recently has discovered just how many other people share her love. Now she's fully immersed, and her latest novel Clobbered by Camembert is just hitting the shelves. Oh and another thing: she reads culture!
A few months ago, I wrote “Life is great; cheese makes it better” in one of my newsletters. Lo and behold, suddenly people are tweeting the saying and posting it on websites. Why did I write it? For a variety of reasons.
I love cheese. I adore the flavors, the aromas, the texture, and the variety of choices. Over the past year, I have tasted at least two hundred cheeses. There are thousands more, worldwide, with enticing names like Honeybee Goat Gouda, Bayley Hazen Blue, Tuscan Tartuffo, and Devil’s Gulch. Don’t those names make you curious? Do they make your mouth water?
Before writing A Cheese Shop Mystery series, I didn’t know how much I loved cheese.
Max McCalman has some important things to say in response to the implication that cheese is responsible for our nation's obesity problem, and he is making sure everyone knows:
The causes of obesity are not linked to the effects of consumption of dairy products. Some of the larger culprits in this weight gain are not the types that most people suspect: whole milk and full-fat cheeses. Instead, a significant part of the blame rests with the low-fat and skim-milk dairy products, and their depleted weight-reducing qualities.
The Albany area Physicians Committee for Responsible Medicine (PCRM) has launched a graphic billboard campaign depicting grossly oversized abdomens and thighs, warning that cheese contributes to high obesity rates and poses health risks. The group has gone so far as to write the Albany school board asking the city to cut down on dairy products served in schools to help students reduce the risk of childhood obesity.