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1/4 lb. Unsalted butter
4 Eggs
Pinch Salt
2/3 C Sugar
1 tsp Vanilla Extract
1 C Flour
1 tsp Lemon zest

  Melt butter and cool. Beat eggs, salt and sugar until thick (8 min.). Add  vanilla. Fold in butter and lemon zest. Spoon into greased madeline pans and bake 10 min. at 375F. Cool and sprinkle with powdered sugar.

   Cream Cheese Brownies


Brownie batter:
4 oz. Unsweetened chocolate
8 Tbsp Unsalted butter (room temperature)
1 1/4 C + 1 Tbsp. Sugar
1/2 tsp.  Vanilla extract
3 large Eggs
3/4C Flour
Cream cheese batter:
8 oz. Cream cheese
1 1/2 tsp Flour
5 Tbsp Sugar
1 Egg
1/4 tsp Vanilla
Process cream cheese batter in blender for 45 seconds or beat well. May also add Expresso or raspberry liquor.
Setting aside 1/3 of brownie batter, scoop the rest into mini muffin cups. Spread  cream cheese batter on top. Scoop remaining brownie batter and swirl through. Bake at 325 for 15-20 min. Cool and refrigerate until firm.

------Image of lady drinking tea courtesy of my friend Tish------


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