Smores Brownie Bar

I love how the sweetness is well balanced and just right in these evil seemingly-sugar overloaded smores brownie bar. The use of dark chocolate and espresso powder gave the brownie a rich depth of flavor which complimented perfectly with the toasty crust and marshmallows.

Smores Brownie Bar
recipe adapted from Cupcake Jemma
makes one 8x8 square pan

138g graham cracker crumbs
41g unsalted butter, melted
pinch of salt 

113g unsalted butter
113g dark chocolate *i used one with 88% cocoa
115g sugar
1/2 tsp vanilla extract
1/4 tsp salt
3 eggs
75g white whole wheat flour
1/4 tsp instant coffee/espresso powder
24 large marshmallows, halved

1. Mix together graham cracker crumbs, melted butter, and salt. Press evenly onto lined 8x8 pan. Bake at 350F for 8-10 minutes. Set aside to cool.
2. Melt together unsalted butter and dark chocolate over double boiled or microwave. Set aside.
3. In separate bowl, beat sugar and eggs from low to medium high until pale and doubled in volume. Add vanilla extract and beat.
4. On low, beat in cooled melted chocolate/butter mixture just until incorporated.
5. Fold in flour and espresso powder.
6. Pour onto prepared crust. Bake at 350F for 20 minutes or until top and edges are set.
7. Remove from oven and cover brownie with halved marshmallows, sticky side down.
8. Turn up temperature in oven and return to oven to broil until marshmallows are toasty and golden brown.
9. Cool slightly and cut into bars.

These smores brownies are divine when fresh with the marshmallows still gooey and the brownie so fluffy and light. After chilling, the marshmallow is less gooey and the texture of the brownie is more fudgy. These are absolutely tasty and enjoyable either way.

Taste: 4.8 stars out of 5

Rich dark chocolate-y brownie with toasty marshmallows. Not overly sweet but indulgently satisfying.

Texture: 4.8 stars out of 5

Crust was a bit crumbly. Brownie was perfect- light and fluffy when warm and fudgy and melt in your mouth after chilling. 

No-Bake Mango Yogurt Cheesecake

No bake desserts are perfect in this heat! This mango yogurt cheesecake does not require turning on your oven, and it's super quick and easy from start to finish.

The mango yogurt and whipped cream in the cream cheese mix lighten the cheesecake and make it an indulgent yet refreshing treat. I doubled the amount of mango cubes called for in the original recipe and loved how each bite has the perfect ratio of sweet mango cubes to cream. I used "1/3 less fat" Philadelphia cream cheese and Chobani mango yogurt to lessen the guilt and to intensify the mango-ness of it all, respectively. Butter was also lowered in the graham crust to have just enough moistness to hold the crumbs together and to not be too oily.

I am very pleased with how tasty and pretty this turned out (if you look past the gaps on the sides). Next time to give it a clean and even side, I will place the mango cubes toward the center and tap the pan after layering the top cream layer.

No-Bake Mango Yogurt Cheesecake

recipe adapted from Anncoo Journal (with step by step photos)
makes one 8" cake

Crust:

100g graham cracker crumbs
50g melted butter

1. Grease sides of a 8 inch removable cake pan and line the bottom.
2. Mix together graham cracker crumbs and melted butter.
3. Press onto bottom of lined cake pan.
4.Chill in the fridge for later use.

Cheese filling:

226g "1/3 less fat" cream cheese, room temperature
3 tbsp milk
2 tbsp cane  sugar or to taste
2 small tubs mango yogurt (meiji brand), about 280g
1/2 tbsp lemon juice
150g fresh topping cream/non-dairy whipping cream
2 fresh mango, cut to cubes
1 1/2 tbsp gelatin + 2 tbsp water

1. Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
2. Beat cream cheese and sugar at medium speed with 3 tablespoon of fresh milk until smooth.

3. Pour in dissolved gelatin and mix well. 

4. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
5. Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.

6. Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. 

7.  Set aside in the refrigerator.

Mango Topping:

2 fresh mangoes, chopped , about 194g
1 tbsp sugar or to taste
1/2 tbsp lemon juice
1 tbsp gelatin + 1 tbsp water

1. Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
2. Blend chopped mangoes, lemon juice and sugar till smooth. 

3. Pour in dissolved gelatin and mix well.
4. Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. 

5. Chill the cake for at least 4 hours or overnight before serving.

Beat together cream cheese, sugar, and milk.

Add gelatin, mango yogurt, and lemon juice and continue beating.

Fold whipped cream into cheese mixture.

Layer half of cheese mixture onto prepared crust.

Layer mango cubes on top.

Top with rest of cheese mixture.

Note: layer mango cubes closer to center to minimize gaps on the sides.

Taste: 5 stars out of 5

Great balance of rich cream cheese and tangy yogurt flavor. Love how the mildly sweetened cheese mixture pairs with the sweet mango cubes! Tip: use ripe mangoes!

Texture: 5 stars out of 5

Creamy, fluffy, and not overly rich!

Mexican Chocolate Tofu Fudge Tart

Sick of my tofu theme yet? Here's another one - Mexican Chocolate Tofu Mousse Tart. Possibly the last one until I set my eyes on another tofu sweets, but hey.. these no bake tofu recipes are so simple and take no time to whip up. And bonusES, there's not much dishes to wash either, and they are sort of healthy for you with the high protein content! I've given you no excuse to not make one of these even on a lazy weeknight. Not unless you hate chocolate.. or tofu. But then, you won't be reading this if you do. So give it a try! Prep and whip, head to bed, and wake up to some tasty chocolate tart.

This particular chocolate tofu mousse is pretty indulgent and satisfies my big sweet tooth just right. The tofu provides the structure of the mousse and you won't be able to detect any soy flavor actually.

What makes this Mexican? I don't really know, but maybe the addition of cinnamon, nutmeg, and paprika. The flavor turned out distinctly spiced and well balanced. The spices were not overwhelming and simply elevated the flavor from being just an ordinary chocolate tart to something exotic for the taste buds.

Mexican Chocolate Tofu Mousse Tart
recipe inspired from Kiki Cuisine's Mexican Chocolate Pie and Chocolate Covered Katie's The Ultimate Chocolate Fudge Pie
makes one 6" tart (& a bit extra mousse)

120g graham crackers, crushed
60g melted butter

1tsp cinnamon
1/4tsp nutmeg

349g (12.3oz) silken tofu
1 1/2tsp cocoa powder
1tsp vanilla extract
2tbsp milk (*reduced fat)
1/8tsp salt
8oz chocolate chips (*semi sweet)

2-3tbsp sweetener (*reduced to 1tsp honey)

Optional spices:
1/4tsp instant espresso
1/2tsp cinnamon

Sprinkle of paprika

Next time, I will probably top this with some cinnamon cream:
1cup heavy cream
2tbsp sugar
1/4tsp vanilla extract

2 large pinches of cinnamon

tofu mixture, crust prepped, chocolate not yet melted

melt the chocolate

whisk together everything else
optional: use food processor and strain through sieve

fold melted chocolate into tofu

1. In a bowl, combine crushed graham crackers, cinnamon, and nutmeg. Add melted butter and mix thoroughly. Press down evenly on the bottom and sides of a 6" tart pan. Bake at 325F for 5-8 minutes or until fragrant. Set aside to cool while prepping the filling.

2. Melt chocolate chips over double boiler until smooth. Set aside.
3. Whisk together silken tofu, cocoa, vanilla, milk, salt, sweetener, and any optional spices. Alternatively, blend until smooth in food processor or blender.
4. Strain through sieve for silky texture. (*skipped this time)

5. Fold melted chocolate into tofu mix until combined.
6. Pour onto chilled crust.
7. Cover and chill for at least 1-2 hours or overnight.

8. Dust with powdered sugar or top with cream and enjoy!

pre- dust; the crust is a beauty

innovative way of using cooling racks?

I love the flavor of the mousse and crust with the addition of the spices. Texture-wise, I was expecting whipped cream like fluffiness. It turned out on the dense and fudge-y side which I also enjoyed very much. I should probably call this Mexican Chocolate Tofu Fudge Pie?

I used a tart pan with non- removable bottom and placed a small round sheet of parchment paper as insurance. With some wiggling, the tart slipped out with no problem. The crust was firm enough to handle without breaking. I am really starting to become addicted to this quick and delicious graham cracker crust.

A slice a day keeps the cravings away (:

Taste: 4.5 stars out of 5

The spices were well balanced and exciting

Texture: 4 stars out of 5 as a mousse

5 stars out of 5 as fudge

Should I make some cream puff to use up the leftover mousse/fudge? (;