Tag Archives: All the Way

All the (Milky) Way Cheesecake Brownies

Jersey Boys Tony Good wishes

“Jersey Boys” cast and crew wishing their across the street neighbors good luck on Tony night!

“All the Way” represented at Broadway’s biggest awards show, bringing the Tonys for Best Play and Best Performance by an Actor home to 52nd Street.   Our Backstage Baker was at Radio City in his tux to enjoy the show and party until dawn.  (Okay, maybe not exactly dawn, but there was some party hopping happening!)

And on post-Tony Tuesday, James brought in a celebratory batch of  decadent “All the (Milky) Way Cheesecake Brownies.”  Enjoy!

All the (Milky) Way Brownies 1

All The (Milky) Way Cheesecake Brownies

Ingredients:

Brownie Layer

1 cup butter, melted
1 1/2 tsp vanilla
4 large eggs at room temperature
2 cups sugar
3/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

 Cheesecake Layer
16 oz cream cheese, softened (2 packs)
2/3 cup sugar
1 tsp vanilla
2 eggs
1 bag chopped Milky Way Simply Caramel Bites (these are great because you don’t have to unwrap the individual candies.)

Method:

Preheat oven to 350 degrees F. Line the bottom and sides of  a 9/13 pan with parchment paper. Lightly grease the paper.

1. With a mixer combine melted butter with sugar and vanilla. Add eggs one at a time, beating well after each one. Add the cocoa and mix well. Then add the flour, baking powder and salt and mix until just combined, do not over mix.

2. Set aside one cup of the brownie batter and smooth the rest into the 9×13 prepared pan

3. With your mixer  (cleaned off), begin making your cheesecake layer by beating cream cheese and sugar until smooth.

4. Add the vanilla and then the eggs one at a time, beating well after each one.

5. Pour the cream cheese mixture on top of the brownie mixture and using a spatula, smooth it evenly over the brownie batter.

6. Sprinkle the chopped Milky Way Simple Caramel pieces evenly over cream cheese layer.

7. Using the reserved cup of brownie batter, drop spoonfuls over the top of the candy bar layer, scattering around.

8. Use your spatula or a butter knife to gently swirl the batters. This will combine the cream cheese layer and top brownies layer a bit, which covering the candies in batter. This does not need to be perfect.

9. Bake at 350 for 35 minutes. Allow to cool completely on a wire rack before cutting into squares (at least an hour).

I like these cold so I refrigerate after cooled. Any leftovers (if there are any leftovers) should be refrigerated.

 

 

Advertisements

Slutty Brownies

Slutty6

 

These are just the epitome of decadence.  I mean, brownies with a chocolate chip cookie AND an Oreo cookie layer????  I must admit I take issue with them being called “Slutty” Brownies (I mean, why not “Dirty Boy” or “Gigolo” Brownies??)  but that’s what they’re called, so . . .

Anyway, these are so good that the Backstage Baker made these twice — once for a Wine and Unwind and once for a social with the Jersey Boys company (the theaters are across the street from each other.  All Broadway is family!)

Slutty Brownies

Ingredients:

Cookie layer:
1½ cup flour
1 tsp baking powder
1 egg
1½ sticks butter, melted
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 tsps vanilla extract
1 cup chocolate chips
Pinch of salt

1 package of Oreo cookies

Brownie layer:
1/2 cup cocoa powder
1/2 cup boiling coffee
3/4 stick butter, melted
1/2 cup vegetable oil
3 eggs
1 1/2 tsps vanilla
2½ cups sugar
1½ cups flour
Pinch of salt

Method:

1.  Preheat the oven to 350 degrees Fahrenheit. Line a 9×13″ brownie pan with parchment paper and grease the paper.
2.  For the cookie layer:  Mix the wet ingredients for the cookie layer (egg, butter, and vanilla) with the sugar until smooth.  Mix the rest of the cookie layer ingredients except for the chocolate chips. Stir into the wet ingredients in small increments into everything is well mixed.  Stir in the chocolate chips. Pour into the pan and cover the entire bottom surface evenly.
3.  Add a layer of Oreo cookies on top of the chocolate chip cookie layer. As much of the surface should be covered as possible without overlapping cookies.
4.  For the brownie layer:  Whisk the cocoa powder into the boiling coffee until there are no clumps. Add the oil and butter, and again stir until smooth.  Mix in the eggs and vanilla, making sure the mixture before adding is cool enough the eggs will not cook. Once this is all smooth, stir in the sugar.Stir in the flour, salt, and mix until smooth.
5.  Pour the brownie batter all over the Oreos.
Bake for an hour. Allow to cool for two hours before serving.

 

Slutty1
More than just wine at WINE AND UNWIND

 

Slutty2
The layers

 

Slutty3
Susannah Schulman who plays Barb, along with a million other roles

 

Slutty4
The completed batch

 

Slutty5
Actor Christopher Gurr enjoying a bite

 

Slutty7
Layering the cookies

 

Slutty8
The cookie layer

 

Slutty9
Michael McKean enjoying a taste.

Cherry Tartlets

I’ve fallen behind on my blogging responsibilities — Cub Scout Den mother duties and working at KINKY BOOTS has filled my time.  But better late than never — this is a sweet, sweet recipe that is also very easy to make.  Our James served them at a baby shower he whipped up for Crystal Dickinson and Brandon Dirden.  (Brandon, as you may or may not know, plays Martin Luther King in ALL THE WAY.  Crystal played Francine/Lena in CLYBOURNE PARK.)

Wine and Unwind will return shortly — James has been tweaking a recipe for Mini-Chocolate Cakes with Peanut Butter Cream that he’ll be sharing sooner rather than later (I hope!).

Cherry Tartlets

Cherry Tartlets

Ingredients:

For the dough:
8 ounce package cream cheese 1 cup butter or margarine
2 cups flour
1/2 tsp. baking powder 1/4 tsp. salt

Filling:
8 ounce pkg. cream cheese
4 Tablespoon milk
8 Tablespoon powdered sugar
1 Can Cherry Pie Filling

Method:

1.  Let cheese soften at room temperature. Cream together with butter.

2.  Mix together next 3 ingredients; combine with creamed mixture. Wrap dough in waxed paper. Chill 4 hours or overnight.

3.  Divide dough into balls about the size of walnuts. Place each ball in a 2″ muffin cup. Press dough on bottom and sides of muffin cups. Prick with fork. Bake in 350 degree oven 20 minutes or until lightly browned.

4.  For the filling:
Soften cream cheese at room temperature. Mix together with milk and sugar. Place a spoonful in each cooked tartlet shell.

5.  Using a can of Cherry pie filling, place a couple cherries over cheese filling.

Yield: 48 tarts 

 

Crystal & BrandonThe happy parents-to-be Crystal and Brandon.

 

Breakaways — Not (Breaking) Bad at All!

breakaways1

“All the Way” is almost two weeks into the preview part of putting together a Broadway show, having begun its previews on February 11. James always says that previews are often harder than technical rehearsals.  During tech, the hours are long but you go through the show in order from beginning to end. During previews, you are onstage with sets and lights, and these rehearsals jump throughout the show to focus on the problem parts, so cast and crew are kept on their toes.   They are in for almost-daily rehearsals from 12:30pm – 5:30pm, then crew and stage managers are called at 6:30pm for an 8:00pm show,  then the production staff and stage managers finish the evening with a production meeting. Stage managers are in for more than 12 hours a day.

It rather goes without saying that James did not have the luxury of baking something too elaborate or time-consuming for their first Wine and Unwind at the theater.   So, he turned to a tried and true PTA bake sale recipe I’d sent him a while ago, adding his own distinctive fillip with chopped almonds and flaked sea salt on top of the chocolate. They were a hit with the wine. (James also thought they were appropriate since “All the Way” stars Bryan Cranston,  star of the TV series “BREAKING BAD”!)

Salty Chocolate Breakaways

Ingredients:
1 sleeve Saltine crackers
1 cup sugar
1 cup butter (2 sticks)
1 bag Nestle’s chocolate chips
1 Tablespoon Flaked Sea Salk
1/4 finely chopped almonds

Method:
1.  Line a cookie sheet with aluminum foil, then place Saltine crackers on foil.
Melt butter in microwave, then add sugar to butter and stir. Evenly spread the butter and sugar mixture on crackers and bake in a preheated 350°F oven for 20 minutes.

2.  Remove from oven and sprinkle chocolate chips over entire cookie sheet. Return it to the oven just long enough to melt the morsels.

3.  Remove from oven and spread chocolate evenly. Sprinkle on salt and almonds and then place in refrigerator to cool. When cool, peel back the foil and break into pieces.

breakaways5

Who knew that a Cotes du Ventoux would pair so beautifully with saltines, butter, sugar and chocolate?

breakaways3

Production Stage Manager Matthew Farrell, Production Assistant Sarah Perlin, Cast Member Robert Petkoff, Follow Spot Operator John Kelly.

World Peace Cookies

The Backstage Baker is Back on Broadway!  After taking a holiday hiatus (where he went back to Wisconsin to bake with his mother and brew beer with his brothers,) James is back in rehearsals, this time for “All the Way” starring Bryan Cranston as LBJ.  It’s a limited run, and it looks like it promises to be a hot ticket, so get yours NOW!

All the Way Art

Sunday was the first  “Wine and Unwind” with the company, and in honor of Martin Luther King, Jr,’s birthday, James baked World Peace Cookies. These were originally baked by Pierre Herme for his restaurant Korova off the Champs Elysees in Paris. Dorie Greenspan included the recipe in her book “Paris Sweets” but called them World Peace Cookies because her neighbor became convinced that a daily dose of these cookies was all that is needed to ensure planetary peace and happiness.

The wine served was a sublimely matched South African Pinotage from House of Mandela.

World Peace Cookies

Ingredients:

1 1/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons total) unsalted butter, room temperature
2/3 cups (packed) light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur del sel (you can also use 1/4 teaspoon fine sea salt)
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Method:

1.  Sift the flour, cocoa and baking soda together.  Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

2.  Turn off the mixer. Pour in the dry ingredients. If using a stand mixer drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. I just used a wooden spoon to mix and it worked well and I did not have to worry about over mixing.

3.  Toss in the chocolate pieces and mix only to incorporate. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

4.  Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.)

Step 1

Arrange the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.

Baked

5.  Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Brandon Dirden MLK

Brandon Dirden, who plays Martin Luther King, Jr.,  enjoying World Peace.

PAs Sarah Perlin Laura WilsonProduction Assistants Sarah Perlin and Laura Wilson.

Voice and Text Director Rebecca Clark Carey

Voice and Text Director Rebecca Clark Carey