This whole blogging journey of mine began small, with an early adopter Pinterest account.

I used to scroll through snapshots both low-and high-quality of the most delicious recipes at the dawn of Pinterest. More often than not, I found myself drooling and wondering how the folks behind the camera made their food look so damn good.

And then I tried it myself. I’d recreate some of their recipes, just for fun. And then, I pulled out the fancy camera Abe had gotten me two Christmases prior…and that was the spark that launched my blog.

How many Pinterest recipes have you recreated? I’d say my count is up in the dozens, but my own recipe development is very often inspired by the very bloggers from my Pinterest lurking days.

I have followed Dini Kodippili’s blog The Flavor Bender for a couple of years now, and her recipes simply blow me away. I’m an especially big fan of her stunning cocktails (her Color Changing Lemonade Slushie is what got me all hot and bothered about butterfly pea powder…leading to last summer’s Maui Mule.)

Chocolate Brownie

  • 4 ounces bittersweet chocolate
  • 4 ounces unsalted butter
  • 5 ounces granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3.3 ounces all-purpose flour

Vanilla Milk Cheesecake

  • 8 ounces cream cheese softened
  • 8 ounces mascarpone cheese softened
  • 2 teaspoons cornstarch
  • 3.5 ounces granulated sugar
  • 1/4 cup whipping cream
  • Pinch of salt
  • 1 tablespoon vanilla bean paste
  • 3 eggs

Strawberry Topping

  • 6 tablespoons water divided
  • 1 teaspoon powdered gelatin
  • 1 pound strawberries hulled (fresh or frozen)
  • 5.3 ounces granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup whipping cream chilled

Chocolate Ganache

  • 6 ounces semisweet chocolate chips
  • 1/2 cup whipping cream
  • Pinch of salt
  • Get Ingredients Powered by Chicory

Chocolate Brownie:

  1. Preheat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with a circle of parchment paper, then butter & flour the pan and paper. Set aside.
  2. Melt the chocolate and butter in the microwave in 30-second intervals, stirring in between to prevent burning. Allow to cool.
  3. ............................................

for full instruction plese see : thecrumbykitchen.com

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