Nutella & Salted Pretzel Brownie Bars

I've decided to call these guys brownie bars, you know, kind of like a cookie bar, because they are really so much more than just brownies. We start off with a sweet and salty pretzel crust, which lays the ground work for a Nutella infused brownie, frosted with even more Nutella and finally topped with chopped pretzels for a little something extra.

These brownie bars are sure to kick your next sweet & salty craving, in one fell swoop!

To make about 10 bars (or 20 small squares) (enough to feed roughly 4 people in my house - but 8-10 people in a normal house), you are going to need the following:

For the crust:

3/4 cup crushed pretzels

1/3 cup light brown sugar

3 tbsp salted butter

Brownies:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup Nutella

2/3 cup all-purpose flour

1/4 cup cocoa powder

1/4 tsp salt

Toppings:

1/2 cup Nutella, to frost the top

1/2 cup chopped pretzels, for decoration

Start off by pre-heating the oven to 350F degrees. Toss all your ingredients for the crust into a food processor and pulse until fully combined. You want the pretzels to be crushed.

In a glass or non-stick 8x8 baking dish, line the bottom with the crushed pretzel mixture. Bake for 15 minutes, just until golden brown and set.

While the crust is in the oven, start on the brownie batter. First, whip together the butter and sugar until smooth. Add in your eggs (one at a time, of course) then the vanilla extract. Once that is all fully combined, drop in the Nutella. Make sure everything is incorporated and there are no brown or white streaks.

In a small, separate bowl, whisk together the flour, cocoa powder and salt. In 3 batches, add to the wet ingredients and stir until just combined. As always, be careful not to overmix as we want smooth, fudgy brownies.

Once the batter is good to go, pour it over the already baked crust and back in the oven it goes, for about 35-40 minutes. The top of the brownie should be set and a toothpick inserted should come out clean. 

Remove from the oven and let rest until completely cooled. Remove from the baking dish and set on a flat surface (I used a cutting board). Frost the top with Nutella and sprinkle with your chopped pretzels. Cut into small squares or rectangular bars and you are ready to enjoy! These are very rich, so all you need is a small taste to satisfy your sweet (and sometimes salty) tooth.

All-in-One Breakfast Muffins

These muffins are really taking my breakfast routine by storm. First of all, they are so easy to prepare ahead and freeze. When its time for breakfast, pop it in the microwave for a bit and you've got a fresh from the oven tasting muffin.

On top of all that, these muffins take the stars from all your favorite breakfast classics and roll them into one quick bite. You've got your eggs, some oatmeal, bananas and throw in some chocolate chips for good measure. I mean, who wouldn't want to start the day with some chocolate.

To make a dozen muffins, you are going to need

3 medium bananas, extra ripe
1 cup milk (I've used both regular and almond milk and they both taste great)
2 large eggs
1 tbsp baking powder
3 1/2 cups oats (see note below)
1 tsp vanilla extract
1/4 cup mini chocolate chips

Heat up your oven to 375F degrees and prepare a muffin tin by lining each cup with a muffin liner.

Now we can 'prepare' the oats. To do so, I use old fashioned oats and pulse them in a food processor until about half are shredded. Make sure to leave some of the oats whole as they add a nice texture to the muffin.

Ready for the really easy part? Put all of your ingredients in one bowl (EXCEPT the chocolate chips) and mix together using a hand mixer or your stand mixer. Yup, toss them all in there for one big party.

Toss in your chocolate chips and mix in with a spoon.

Scoop the mixture into your muffin liners so they are just filled, right to the top. These muffins do not have a big rise, so don't be afraid to fill them right to the top. Sprinkle some extra chocolate chips on top for good measure. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Let cool completely before you freeze, or enjoy them right away.

Crispy, Crunchy Broccoli & Asparagus

Now that spring is just about in full bloom, it is only a matter of time before the BBQs and picnics start rolling around. This simple side dish is going to be your favorite companion. Broccoli and asparagus are a match made in heaven when you toss in a little garlic and some breadcrumbs.

In order to make enough to share with 3 of your friends, your going to need:

2 heads of broccoli
1 large bunch of asparagus
1/4 cup olive oil
1 head of garlic
1/2 cup seasoned bread crumbs

Chop the asparagus into bite sized pieces and cut the stems off the broccoli. Toss together in a colander to rinse off.

Add half of the oil to a large skillet and toss in your finely chopped/minced garlic. I like my garlic to be chopped so I can really chunks of it in each bite, but feel free to mince it into a paste for a more subtle flavor.

Drop in the cleaned veggies and top with the other half of olive oil. Give everything a good stir. Lower the heat to medium and cover. Cook for 10 minutes or so with the cover on to soften up, especially the broccoli.

Remove the cover and bump up the heat. We want to get the veggies browned and slightly charred so they can be nice a crispy. Toss in the breadcrumbs and mix it around. Continue to cook so the breadcrumbs become toasted and crunchy.

Remove from the skillet into a large serving bowl. Enjoy!

Extra Large, Super Moist Corn Muffins

As promised, here is a great new recipe for those corn muffins that snuck into some photos last week. These muffins rise to high heights but still stay moist with the addition of yogurt. Plus there is a dash of cinnamon in there that adds the perfect taste to cut the heat in a bowl of spicy chili.

Ingredients (6 super large muffins)

1 cup corn kernels

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup whole wheat flour

1/3 granulated sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 cup low fat plain yogurt

1/4 cup low fat milk

1/4 canola oil

2 large eggs

Preheat the oven to 375F degrees and grease your muffin pan. Whisk together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Toss in the corn kernels.

Whisk yogurt, milk, oil and eggs.  

Pour the mixture of wet ingredients into the dry ones and give it a good mix, but be sure not to over mix. 

Spoon into the prepared muffin tin about 3/4 of the way full.

Cook until lightly brown and until a toothpick comes out clean, about 18-22 minutes. 

These will keep fresh in a Ziploc bag for up to 3 days. Enjoy!

Quick & Dirty Turkey Chili

Man do I love chili! It's just so good.

So here in New York, good old Mother Nature has been giving us a bit of the run around. Monday was a sunny 75 degrees. A perfectly, lovely spring day if you ask me. Then Tuesday came and brought with it freezing rain. And to make matters worse, I woke up to snow on Wednesday. Yes, snow! I'm not sure what is going on around here, but this chili sure brightened me right up, regardless of all the rain and snow.

Chili is so great because of its many complex flavors, from various peppers to spices. Some people make their chili a scientific formula, with hours of slow cooking and getting the balance just right. That's great and all, but lets be honest, we don't always have 5+ hours to sit around and cook up a bowl of chili. That's where the quick & dirty turkey chili comes into play. Done in under 30 minutes, this is your go to chili recipe for a last minute weeknight meal.

30 minutes, you're asking? Yea, you heard right. Here's what your going to need for about 6 servings:

2 tbsp olive oil

1 small pepper (you chose the type based on your need for heat!)

2 lbs ground turkey (you can also use ground chicken or beef, whatever your heart desires)

2 tsp chili powder

29 oz can of pinto beans, rinsed and drained

2 cups water

16 oz jar of your favorite chunky salsa

In a large pan, heat your olive oil and throw in the pepper. Make sure to finely dice the pepper. No one wants a big chunk of jalapeno in their first scoop of chili. Saute for about 30 seconds, just to heat up and then add in the ground turkey. Cook on medium heat until turkey is cooked through and starting to brown.

Sprinkle the mixture with chili powder, toss in your beans and pour in the water and salsa. Make sure to drain and rinse your beans so they are not sticky or gooey. 

Give everything a good stir and cover to bring to a boil. Once boiling, remove cover and let simmer, while continuously stirring. This is going to help the chili really thicken up. Also, using a potato masher, gently smash some of the beans to add extra thickness. Be sure to keep some whole, as this will give your chili some body.

Once you reach your desired thickness, about 15 minutes or so of simmering, cut the heat and transfer to a serving dish. Or if you are a savage like me, serve yourself straight from the pan. Now feel free to add some toppings, such as sour cream or shredded cheese. Me, I am good with just my chili and a corn muffin. 

Now that's what I call a good bowl of chili. Enjoy!

PS - check back next week for a new recipe for the corn muffins. They have a special kick due to a few secret ingredients I think your going to love!