Anna Ginsberg - The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life

Pomegranate Swirl Cheesecake Bars MAKES 16

POMEGRANATE SYRUP

cup pomegranate juice

1 tablespoon granulated sugar

CRUST

6 tablespoons (3 ounces) unsalted butter, room temperature

cup firmly packed light brown sugar dis

teaspoon salt

1 cup (4.5 ounces) all-purpose flour

FILLING

1 (8-ounce) package cream cheese, softened

scant cup granulated sugar

1 large egg, room temperature

2 teaspoons freshly squeezed lemon juice

teaspoon vanilla extract

Make the pomegranate syrup: In a small saucepan, bring the juice to a boil. As soon as it begins to boil, reduce the heat to a simmer. Simmer for about 10 minutes, or until you have cup of juice. Stir in the tablespoon of sugar. Bring to a quick boil, then reduce the heat and simmer for 2 to 3 minutes, or until you have about 2 tablespoons of syrup (it should be about the same consistency as pancake syrup). Put the syrup back into your measuring cup and set aside to let cool.

Make the crust: Preheat the oven to 350F and place a rack in the center. Line an 8-inch square metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.

In a large mixing bowl, using a handheld electric mixer, beat the butter, brown sugar, and salt on medium speed until creamy. By hand or using the lowest speed of the mixer, add the flour and mix until evenly incorporated and crumbly. Press the batter into the pan and bake for 12 minutes, or until the edges are lightly browned. Let cool completely.

Meanwhile, make the filling: In a second mixing bowl, using a handheld electric mixer, beat the cream cheese and sugar on medium speed until smooth; reduce the speed and add the egg, lemon juice, and vanilla, beating just until blended. Pour the cheese mixture over the baked crust. Drop teaspoon-size puddles of pomegranate syrup over the top and pull a knife through the mixture to create a marbled effect. Bake for 20 to 25 minutes, or until the cheesecake appears set. Let cool completely in the pan, then chill for 3 hours, or until cold. Grasp the foil and lift the bars from the pan. Set on a cutting board and cut into sixteen squares.

JANUARY 2

National Science Fiction Day

T oday we celebrate science fiction and the birthday of Isaac Asimov. Having come from Russia, his parents had no official record of his birth and declared it to be January 2, 1920. Asimov grew up to be a professor of biochemistry and the author of over five hundred science fiction worksmany of which included futuristic food, such as food pellets, food prepared by robots, and food cooked with microwave radiation.

Robert Heinlein, another sci-fi master, wrote about prepackaged frozen food that could be heated up in seconds, as well as an apparatus called a quickthaw that could heat synthosteaks. Heinleins novel Space Cadet was published in 1948, and although he didnt invent the microwave (they went on sale in 1947 and were 5 feet tall and 750 pounds), he had the foresight to see them used in small spaces by your average human (or space cadet).

Other Events on This Day: National Cream Puff Day

Microwave Brownies MAKES 9

2 large eggs

cup granulated sugar

cup firmly packed light brown sugar

teaspoon vanilla extract

teaspoon almond extract

teaspoon salt

8 tablespoons (4 ounces) unsalted butter, melted

cup unsweetened natural cocoa powder

cup (3.4 ounces) all-purpose flour

cup pecans or walnuts, chopped (optional)

cup semisweet chocolate chips

Grease and flour an 8-inch square glass microwave-safe baking dish. Line the bottom with parchment if desired.

In a mixing bowl, using a handheld electric mixer, beat the eggs at medium speed for 30 seconds. Add both sugars and continue beating for 1 minute, or until the mixture is very light. Beat in the vanilla, almond extract, and salt. Stir in the melted butter and beat on low speed to blend. Beat in the cocoa powder. With a spoon, gently stir in the flour. Stir in the nuts (if using) and chocolate chips.

Heat uncovered in the microwave on high for 3 to 4 minutes, or until the brownies appear set. Baking times will vary with wattage. I use a 1,000-watt microwave oven and can tell the brownies are done when they feel firm all over but have a moist spot about 1 inches across in the center. If you have a turntable, theres no need to rotate the baking dish, but if you dont have a turntable, rotate once per minute. Let cool completely in the baking dish, then cut into nine squares.

JANUARY 3

The Brooklyn Bridge Groundbreaking

O n this day in 1870, construction began on one of the United States oldest suspension bridges. Connecting the New York City boroughs of Manhattan and Brooklyn (then separate cities), the Brooklyn Bridge spans 5,989 feet across the East River with two large towers standing 276 feet tall.