Week 2: Baking Pin!!!!

Hi all,

Last week was cray busy at work and also it was the end of the term, so I was not that crafty or pinning that much.  I had over Scott's sister, brother and future sister-in-law for labor day.  I made my dad's meatballs (and almost effed them up) and I used Anthony's sauce as a guide as my dad did not give me an official recipe.

Anywho, this leads me to this week's pin.  For dessert I made Chocolate Chip Cookie Dough Cheesecake Bars from this pin- http://pinterest.com/pin/132217953/  and this website- http://brandysbaking.blogspot.com/2011/06/chocolate-chip-cookie-dough-cheesecake.html

Here is what they SHOULD look like-


However, mine did not have that nice of a consistency on the top.  Mine was more of a crumble consistency, which was actually quite tasty, but i think the overall presentation would have been nicer (and a tad easier to eat) if there was an egg in the cookie part (which is which i feel like happened in this picture).  You're also supposed to let this set up over night or have it refrigerated for about 2 hours after it cools, but this did not happen for us.  The ruling was, even with it looked for about 2 hours and still a little warm, my version contrasted nicely with the vanilla ice cream i served with the bars.  Overall, I really enjoyed this recipe and I think I will try it again and bring it into rotation.  The recipe was easy to follow (see below) and would be very nice for small functions :)

My version (follow the recipe for making and baking, but not the full rest time)-

Recipe=

Chocolate Chip Cookie Dough Cheesecake Bars
Source:  very slightly adapted from My Baking Addiction
(get the printable recipe here)

Ingredients: 
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.