Soup and Dessert

Doesn't it feel great eating homemade food? 

I know it can be time consuming, but in the end I believe it's totally worth it!

Heck you might even impress your potential in-laws...!

(Even the one who doesn't normally care for chocolate.)

Here are a few recipes I'd like to share because I know several others 
and I certainly enjoyed the tasty results.

Dinner first, then dessert.

Roasted Cauliflower Soup

(Apparently even cauliflower-haters like this - Just don't tell them what's inside!)

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If you need any sweet European inspiration, look no further than KOKO Patisserie in Regina. 

Find their website here. Their treats are intensely fabulous and they are quite reasonably priced, 

too, so make sure to stop by and try something on your next visit to Regina. 

...Their drinking chocolate is amazing!...

They are located in the lobby of the Radisson Hotel. 

The dessert I had last time needed to be recreated in my kitchen, so here's my version of this decadent square - or should I say triangle ;)

Brownie Cheesecake Triangles

Make brownies, then cheesecake, cut, then dip. 

Or make the brownie and cheesecake at once, then cut and dip.

I used the following two recipes, plus chocolate to melt for dipping and chopped pistachios.

Brownie Base - Martha Stewart Living

• 6 Tbsp Butter
• 6 Ounces Baking Chocolate, Chopped
• 1/4 Cup Cocoa Powder
• 3/4 Cup Flour
• 1/4 Tsp Baking Powder
• 1/4 Tsp Salt
• 1 Cup Sugar
• 2 Large Eggs
• 2 Tsp Vanilla

Preheat oven to 350 degrees F. Use two pieces of parchment to line 8"x8" pan, crossing each other so you have at least 2 inches coverage up each side of the pan.

In a double boiler, melt the butter together with the chocolate and cocoa. Stir until smooth. Let cool.

Whisk together flour, baking powder and salt. Set aside.

Beat sugar, eggs and vanilla with whisk attachment, on medium speed until pale, about 4 minutes. Add chocolate mixture and beat until combined. Add flour mixture and beat until completely incorporated.

Pour into pan. Baking time approximately 35 minutes.

Cheesecake Layer - Adapted from Philadelphia 

• 1 Package Cream Cheese
• 1/4 Cup Sugar
• 1 Scant Tbsp Flour
• 1 Tsp Vanilla
• 1/4 Cup Sour Cream
• 1 Egg

Preheat oven to 325 degrees F. Use two pieces of parchment to line 8"x8" pan, crossing each other so you have at least 2 inches coverage up each side of the pan.

Beat cream cheese, sugar, flour and vanilla until well blended. Add sour cream, mixing well. Add egg and mix until blended. 

Pour into pan. Baking time approximately 40 minutes.

Assembly

• Baking Chocolate
• Nuts

Either bake each layer separately, or together (I'd use the lower temperature and the longer baking time... be very sure to insert a toothpick to check center for done-ness... It may need longer.) Let cool on counter, then refrigerate for 4 hours, or so. 

Heat chocolate for dipping in a double boiler, chop nuts of your choice and prepare a sheet of parchment or wax paper to rest the pieces once dipped. (I used a 2 cup Pyrex measure as it made the liquid chocolate deeper and about 1/4 cup pistachios) 

Stack the layers if needed, cut into whatever shape you like. Dip, drizzle with chocolate using the tines of a fork, and sprinkle with nuts. 

Allow to harden and store in the fridge, though best eaten once nearly at room temperature.

Enjoy :)