As many people will attest, the Kitchen Aid mixer is like the Ultimate of the Kitchen Appliances. Mine answers to the name of HG (short for Holy Grail; we don't want to be uppity, after all). I discovered something this weekend, however.
HG has a sidekick. Yep. The KA Handmixer. A birthday present, the as yet unnamed buddy, proved his/her worth with this recipe. Any suggestions on a name? HG, Jr seems a little... simplistic. I think the handmixer needs its own identity. A superhero cape would be pushing it, though. HG gets that first. ;)
Anyways, this is my other weekend baked good. I can't remember how long ago I found this at the Domestic Goddess blog. And I kept putting it off and putting it off, and I could just hit myself over the head for doing that.
Oh my god. The batters by themselves were awesome, but together? What a marriage made in heaven. I really need too work through that list a bit faster. :)
1/3 cup unsalted butter, cut into pieces
6 oz white chocolate, chopped
1 cup sugar
2 tsp. vanilla
1 cup all purpose flour
½ tsp. baking powder
¼ tsp. salt
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
¼ teaspoon vanilla
Preheat oven to 350F. Butter and line a 9-inch square baking pan with parchment and set aside.
Over a pot of simmering water start to melt butter. Add white chocolate and stir until melted. Allow to cool to room temperature.
In a mixer fitted with the whisk attachment, whip eggs until creamy. Add sugar and vanilla and continue to whip until pale and thick. Reduce speed to medium and add cooled, melted white chocolate.
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Set aside.
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop into pan along with blondie batter, then swirl together with a knife or spatula.
Bake at 350F for 40-45 minutes, or until edges are slightly puffed and center is just set. Serve warm or at room temperature.