O natural light, natural light, wherefore art thou natural light? You are my one true love. The thing that I hold most dear. It is you o natural light that dictates my every move in the kitchen.
For it is you o natural light that can make or break a blog post for me. When you shower your presence down upon me I bask in what you have given me. If you hide among the clouds and linger only to briefly show your face I rely upon the harshest of unnatural light which is unforgiving.
Is there something I can do to bring us closer together? A dance? A prayer?
Heck, I’d even be willing to clean the garbage disposal if it meant you would show your face more often. Alas, in the interim, I will take pictures like those I’ve included here where you decided to peak through and hang out for a bit. Give me a call when you want to hang for a while and I’ll be there in a heartbeat.
Brownie recipe courtesy of Ghirardelli
Cheesecake recipe courtesy of Baking Bites
1/2 cup whole almonds
1/3 cup brown rice flour
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
8 ounce cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1.) Preheat the oven to 350 degrees with a rack in the lower third of the oven. Line an 8 x 8 inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2.) Add almonds and brown rice flour to a food processor and pulse until the nuts are finely ground. Set aside.
3.) Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and brown rice flour mixture and stir until moistened, and then mix briskly about 40 strokes.
4.) Scrape the batter into the prepared pan and spread it evenly. Set aside.
5.) In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
6.) Bake for 40-45 minutes until the brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean. The edges of the brownie should be lightly browned. Cool in the pan completely before cutting and serving.