Raspberry Cheesecake Brownies

 

You have to really want to bake if you are baking at the beach.

I read a recipe for raspberry cheesecake brownies a few weeks ago,  The swirl of chocolate through the raspberry cheesecake layer looked like swirling ocean waves, so…..

I dusted off the mixer, found a couple of bowls, and a 9×13 dish, and bake I did!

I had a great aunt who was my hero.  She was a gardner, often traipsing through the woods in search of herbs or leaves or mushrooms.  She was an artist, painting onto canvas everything from my uncle’s work boots to the cypres knees of Reelfoot Lake.  She would have been the most wonderful Home Sciences (Home Economics) teacher, but she grew up in an era when education was a luxury and that luxury she never experienced.

She was a wonderful Southern cook.  I remember her traveling to the north to visit family and she always took her cast iron skillet.  At the time, I was a young teenager and found that act very odd…why did she need her skillet?  Everyone surely had a well-seasoned iron skillet.

Little did I know at the time that everyone did not have a well-seasoned, southern fried chicken and cornbread iron skillet. Especially not the family in the north.

(iPhone Hipstamatic photo)

And now, here I am; I have come to the beach with my baking scale.  In fact, I don’t often travel without my trusty digital scale.  I am one of those bakers–I love to weigh everything.

So, as I listen to the Gulf waves crash onto the beach, the brownies are baking in the oven. I didn’t have any of my handy-dandy fancy kitchen gadgets; they are all at home.  But, I do have my hands, a few spoons, and the mixer, which will soon be properly stored in the back of the cabinet.

Stay tuned for the tasting…..the batter was delicious as I licked it from my fingers…

Recipe coming soon.