Blog change-up & a fitting recipe

Well, there was something up about my previous blog title and layout that wasn't really appealing to me.  I wanted to make it more me, and not just feel obligated to use "tiff" in the name somehow.  A blog site suggested to just put two things you like together while making it relevant to the blog.  And voila, Bread & Brulee.  There is something so simple and basic about bread, and it has always been one of my favorite foods.  And my favorite dessert?  Crème brûlée - simple ingredients, but "fancy" in preparation and perception.  And who doesn't love alliteration?   

A new recipe that I tried this past Christmas was fittingly,  crème brûlée cheesecake bars, per Pinterest from the Betty Crocker site.  So good and definitely a go-to recipe and new personal fave.  (Because yes, although I love to bake, I don't always eat what I bake.)

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 box (4-serving size) French vanilla instant pudding and pie filling mix
• 2 tablespoons packed brown sugar
• 1/2 cup butter or margarine, melted
• 2 1/2 teaspoons vanilla
• 2 eggs plus 3 egg yolks
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 2/3 cup toffee bits, finely crushed 

1.  Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.  

2.  In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.  

3.  Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.  

I always read reviews to see if changes are suggested to improve the recipe - none to this one!  Perfect as is.   The sugar cookie crust, cheesecake middle, and toffee topping complement each other wonderfully, and it definitely reminds you of crème brûlée.  Enjoy!