We know we’ve been making you wait a long time for our latest recipe. Rest assured, good things come to those who wait.
It’s true, we haven’t been posting as regularly now that summer has arrived. This is our second summer at our new home in Mae’s hometown of Belleville, Ontario. We relocated a year and a half ago from our nation’s capital, Ottawa, Ontario. Now, if you’ve ever visited Ottawa, you know how damn cold it can be. That’s true for most of Canada, except for the lucky folks who live on the west coast. They mostly have rain and grey skies to contend with. So, it’s little wonder that when summer finally arrives, we Canadians enjoy being outside a lot more than inside — particularly after the forced hibernation many Canadians endure, sometimes for as many as eight months of the year. So, that’s what we’ve been up too: spending a lot of time outside, especially in our backyard and Mae’s new studio.
We’ve had a lot of property maintenance to perform since buying this house. We’ve established several garden areas throughout the yard, which as any gardener knows takes a lot of time and effort. In a few years we hope to have a plentiful urban garden full of edible and ornamental plants. This year, we’ve grown some very plentiful crops, including: raspberries, rhubarb, tomatoes, cucumbers, and jalapeño peppers. We also have some less bountiful crops growing, such as: beets, bell peppers, banana peppers, blueberries, and currants. It’s all trial and error for us until we see what works. So far, so good.
We’ve also been slowly installing a backyard fence. I say slowly, because we started last fall and we still have two gates to install. It’s been a slow process, and the final pieces mostly fall into my skill set. Luckily, I had a lot of help last year from family and close friends when installing the fence posts and first set of panels. Since my day job keeps me very busy, it leaves little time for extra work, let alone a little r’n’r. I’m not complaining though. I have a very full life, which I’m very grateful for.
It’s also really exciting that Mae (and me, to a lesser degree) now have a studio space out in the garage to create whatever our minds can conjure. Mae has been painting a lot more since we got everything set up. It’s still a somewhat basic studio set up, and we still have lots to do before officially christening the space with an identity. What’s even more special about having this studio space, is that Mae has been spending a lot more time with her artistic mentor. He’s not just a mentor, he’s also been like a second father to her. It’s awesome watching them collaborate and bounce ideas off one another. Mae has really blossomed as an artist over the last year.
This post isn’t about all the reasons why we’ve been neglecting the blog lately, though. We wanted to create something extra special to thank you for being so patient, so we’re serving up this amazing recipe for Blueberry Cheesecake Brownie Bites. Mae decided to elevate a regular brownie bite with the addition of cheesecake. She chose blueberries because she knows how much I love them, but she’s thinks this would be pretty tasty with other berries too. You’ll never look at store-bought brownie bites the same way again, especially after sinking your teeth into these scrumptious Blueberry Cheesecake Brownie Bites.
These tasty treats are moist, sweet, and slightly tangy. These are guaranteed to be devoured quickly. They do require a bit of work to assemble, but with a little patience, you’ll have a delectable dessert bite that will have people coming back for more. Good news though! Since they’re small bites, you can go back for seconds without feeling too guilty (at least that’s what I tell myself). Of course, if you’re watching your calories and just want a small sweet treat, then one of these Blueberry Cheesecake Brownie Bites are sure to satiate that craving.
Without further ado, here’s what you’ll need to make my wife’s Blueberry Cheesecake Brownie Bites:
- ½ cup butter, melted & cooled
- ½ cup cocoa
- 2 eggs, slightly beaten
- ¾ cup white sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ⅔ cup flour
- ½ teaspoon baking powder
- 1 cup frozen or fresh blueberries
- 8 oz. package of cream cheese, room temperature
- ⅓ cup sugar
- 1 egg, slightly beaten
- ½ teaspoon vanilla
- zest of 1 orange
- Preheat oven to 350 F.
- Thoroughly grease mini muffin pan.
- In a large bowl, blend melted butter and cocoa until combined.
- Add in 2 eggs, ¾ cup sugar, and ½ teaspoon vanilla. Mix until incorporated with butter and cocoa.
- In a separate bowl, whisk flour, baking powder, and salt. Pour into wet mixture and mix well. Set aside.
- In a new bowl, whip together cream cheese and ⅓ cup sugar.
- Blend in one egg, orange zest, and ½ teaspoon vanilla until smooth and creamy.
- Fill mini muffin cups just under half full with brownie mixture.
- Gently press a few berries into brownie batter.
- Top with cheesecake batter, filling to just under full. Brownie bites will rise slightly.
- Using a toothpick, gently swirl batters to create marble effect.
- Bake for 25 to 30 minutes, or until toothpick inserted comes out mostly clean (it's okay to have a few crumbs).
- Allow to cool for about ten minutes on a wire rack before gently removing brownie bites from pan.
- Use the tip of a butter knife to score the edge of the brownie bite to assist in removing from tin.
- Allow brownies to cool completely.
- Store in an airtight container in the refrigerator.
- Makes 24-36 individual brownie bites.
Gregg & Mae