Morning Sickness Brownie Dessert

Thank you so much for your support in the joy of motherhood and pregnancy. I realize I am not the first or the last to suffer from the symptom of morning sickness and therefore should not be given any extra sympathy. However, it is such a peculiar problem. On one hand it gives me the joyful reminder that there is a baby growing and developing inside of me. On the other hand I have to ask why does this have to be a possible side effect to the greatest gift on earth? While I am on the subject, why the strong sense of smell? Isn't that just uncanny to have a terrific nose and a queasy stomach? Either way it is humbling and heaven knows I am always in need of that.

In a world of so many advances ie; "There's an APP for that!". Sadly there isn't an IPhone App for morning sickness. There doesn't seem to be a cure anywhere. That truly is OK. However, for someone who loves food so much it is hilarious to me and I am sure annoying to others ( spouse mostly) how much I do not like food now. My own little cure seems to be sweets and fried foods. Besides the obvious problems with that, the looming threat of gestational diabetes makes me hope this doesn't last. While I look forward to feeling good again, I will revel in my sweets and try to share them with you.

This is a new favorite at my house. While it is so easy even a lazy pregnant person can make it, it tastes as though your favorite sit down restaurant just made it and charged you an arm and a leg for it. You can make it and feed about 6-8 people for about 6 dollars total.

Sure you can find a recipe for Cheesecake brownies. Might I suggest just using this:

Make as directed and while the brownies are slightly cooling prepare your Cook and Serve chocolate pudding that looks like this:
You just follow the directions by mixing the contents with two cups of milk and stirring while it comes to a boil. It thickens as it boils. I like to keep it fairly thin in consistency so when it comes to a boil I take it off the burner quickly. Serve up one slice of brownie (generous if you are giving it to me), top with one scoop of vanilla ice cream (before my current state I made this with homemade vanilla ice cream), and top with the hot fudgy sauce.

Let me tell you how impressed my visitors have been with this treat. It looks simple because it is, but it tastes divine. The hot pudding sauce melts through the ice cream just enough to compliment the brownie with the perfect creaminess of flavor. Sounds too sweet? No way! With the cheescake topping to the brownie it is a perfectly well rounded dessert! It is my husband's new favorite dessert as well as for baby #2! Serve and enjoy!

I HEART vanilla bean cheesecake bars!

How does one humble wife let their dear husband know how much they love them? By vanilla bean cheesecake bars of course! I can't take all the credit. I wanted to make vanilla cheesecake, but I wanted it to be easy and in a large pan so I could use my heart-shaped cookie cutter. Thanks to Baking Bites I found just what I needed. I made a few adjustments and they really truly won the love of my husband and I.

Vanilla Cheesecake Bars

Ingredients (crust):
1/3 cup Sugar
1 1/2 cups Flour
1/2 cup Butter
1/2 cup Crushed Pecans (this is my addition because I had some)
1/4 teaspoon Salt
1/4 teaspoon Vanilla extract ( vanilla sugar would of been better, but I was doing it inexpensively)

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour, pecans ,and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes. While crust is baking prepare filling.

Ingredients:
1/2 cup of sugar
1/2 cup of half and half or light cream
2 (8oz.) pkgs of cream cheese
3 large eggs room temperature
1/2 vanilla bean or 2 teaspoons vanilla extract. ( I went to purchase vanilla bean and decided it was too pricey)
1 Tablespoon all purpose flour.

Directions:
Combine sugar, half & half and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated before adding the next. Scrape the seeds from the vanilla bean into the mixture (or add extract) and add the flour. Pulse until smooth.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (baking time should be reduced slightly if using a 9×13-inch, as the filling will be slightly thinner) and not jiggly.
Cool completely before slicing (don’t be alarmed if the cheesecake appears to deflate somewhat as it cools), or refrigerate until ready to serve.
Makes 20-24 bars.
Once cooled I used my heart-shaped cookie cutter and topped with whipped cream, bananas, and strawberries.










It never hurts to show the neighbors some love and give them a slice too! I almost hoped they weren't home so there was more for me. My thighs thank them for being home.