My husband hit pay dirt last week!
Well, let me back up a bit and start by saying that this post is a celebration of my wonderful husband who I’ve been blessed to be married to for 35 years now. Scott and I met when we were young and I learned very quickly that children, dogs and old ladies just loved him! While I didn’t know much about character judgment back then, I figured he must be a pretty decent person because I knew that you can’t fool kids, you can’t fool dogs……….and you certainly can’t fool an old lady!
My husband started out his career many years ago teaching elementary music. Over the years he’s taught a variety of other subjects including photography and television production. He has a fantastic rapport with young people of all ages and they flock to him as if he were the Pied Piper. He went back to school mid-life and got a Master’s degree in School Administration. He served as a assistant principal and then principal for many years. While he enjoyed this for the most part, as the years passed, he became more and more weighed down with all the bureaucracy and many tedious aspects of the job.
Instead of continuing to climb the administrative ladder, he decided to make a major change, choosing to take a road less traveled and return to his first love – classroom teaching. He went back to his roots taking a job once again teaching elementary music education. This move has turned out to be an amazing opportunity for him to impact children, day in and day out.
With less stress and a bit more time, he has also had the opportunity to be creative and write wonderful children’s music as well as two musicals, which have been fun ways of teaching children positive character traits. He loves his kids and they LOVE him!
Ok, so now back to the pay dirt……
Last week was Teacher Appreciation Week at his school. Thanks to an awesome PTA where Scott teaches, the kids (and parents!) knew that Toblerones were his favorite candy bar. Take a look at the picture below to understand how much the kids appreciate him! His kids at school (and at home) think that he is quite the “rock star” – and so do I!
So, I decided to surprise him and came up with this recipe for Toblerone Brownies!
Scotts Appreciation Loot!
With such a abundant stash of Toblerones, I decided to make a second recipe in my round springform pan to serve to guests this weekend for a fun and fancy dessert!
Brownies with ribbons of cream cheese and surprise bites of Toblerone here, there, and everywhere!
8 ounces (1 cup) unsalted butter, plus more for the pan
2 cups granulated sugar
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup unsweetened cocoa powder
2/3 cup unbleached all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon table salt
8 ounces cream cheese, room temperature
1/2 cup sugar
3 tablespoons all purpose flour
1/4 cup butter, room temperature
1 large egg
1 teaspoon vanilla
7-10 ounces Toblerone candy bars, I used 2 of the medium size bars, 3.5 ounces each, roughly chopped.
1. Preheat oven to 350°F and position rack in the center of the oven. Butter an 9×13 inch baking pan.
2. Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.
3. Spread into prepared pan.
4. Combine all filling ingredients in a medium bowl and beat until smooth. Spread over chocolate mixture. Don’t worry about swirling this filling into the chocolate – when the brownies bake the cream cheese layer just magically forms the ribbons!
5. Distribute Toblerone pieces over the top of the batter. (To break up the candy bars, I just roughly chopped them up with a large knife.)
6. Bake for approximately 37-45 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done. If it is still doughy, Bake another 3-5 minutes and check again. Let cool completely in pan on rack.
ADAPTED FROM A RECIPE FROM FINE COOKING