AnnaChristie's - An Introduction

I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).

But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.

With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.

What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.

It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.

Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.

Thursday, October 9, 2008

Chocolate Fromage-Blanc Brownies

It's not every day you get to combine chocolate and cheese into the richest of rich desserts. Compliments of Martha Stewart.

1/2 c butter, cut into chunks
6 oz unsweetened chocolate, finely chopped
1 1/2 t vanilla
2 1/4 c sugar
5 lg. eggs
1 c all-purpose flour
1/2 t baking powder
8 oz. fromage blanc*

In a large 2-3 qt. pan over low heat, stir butter and chocolate until melted and blended. Remove from heat and stir in vanilla and 2 c sugar. Transfer to a bowl. Add 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder just until blended.

In another bowl, mix fromage blanc and remaining sugar and egg until well-blended.

Spread half the chocolate mixture level in a buttered and floured 9" square baking pan. Pour cheese mixture evenly over chocolate. Drop 1/4 c portions of remaining chocolate mixture on top, partially, but not completely covering cheese mixture.

Bake brownies until a wooden skewer inserted in the center comes out with moist crumbs attached, 45-50 minutes. Let cool in pan on a rack for at least 20 minutes; then cut into 9-12 squares.

* Fromage blanc can be substituted with 4 oz. cream cheese and 4 oz. sour cream; beat together until smooth.
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