A labour of love… the time it takes to make these is so very worth it! Recipe from the Smitten Kitchen Cookbook. Makes 8 pretzels.
- 1/3 C Milk
- 1 tsp Instant yeast
- 2 1/4 C All-purpose flour
- 2 Tbsp Granulated sugar
- 1/2 tsp Salt
- 2 eggs, room temperature
- 1/2 C Butter, room temperature
- ~1 C Dark chocolate, chopped finely
- 1 Egg
- 1/2 tsp Salt
- 1 tsp Water
Whisk together milk and yeast in a small bowl. In an electric mixer, use the paddle to stir together the flour, sugar and salt. Add eggs and yeast mixture, and stir on low until dough comes together. Turn up speed to medium, and mix for 10 minutes. Add butter, 1/3 at a time, mixing in between. Once well mixed, switch to the dough hook and knead on low speed for 5 minutes. Add chocolate and continue to knead until evenly distributed. Let dough rise in greased bowl covered with plastic wrap in a warm spot for 2 hours.
Pre-heat oven to 350. Split dough evenly into 8 pieces. Roll each piece into a long (~18 inch) rope, and twist into a pretzel. Place on cookie sheet, brush with glaze, and let rise again for 15 minutes. Brush with glaze again and bake for 12-14 minutes, until lightly browned.
These are the worst but most delicious things you could ever eat. Make sure you have friends to share this with before making it because it makes a huge pan : ) Adapted from here.
- 1 box of chocolate fudge brownie/cake mix
- 250 grams (8 oz) cream cheese, softened
- 2 eggs
- 3/4 C brown sugar, packed
- 1 tsp vanilla
- 2 Tbsp flour
- 1/2 tsp baking powder
- sprinkle of salt
- 1/2 C smooth peanut butter
- 1 package of Reese’s chipits
- 1 package of milk chocolate chips
- 3 Tbsp whipping cream
- 12 Reese’s Peanut Butter Cups, chopped
Preheat oven to 350F. Prepare brownie mix according to directions, and spread evenly in a 9×13 greased baking pan.
Using a hand-mixer, beat cream cheese until fluffy. In a separate small bowl, stir together eggs, brown sugar, vanilla, flour, baking powder and salt. Add brown sugar mixture and peanut butter to cream cheese and beat with the hand-mixer until well blended. Stir in the package of Reese’s chipits. Spread cream cheese mixture evenly over brownie layer. Bake for 40 minutes, or until an inserted toothpick comes out clean. Cool.
Put milk chocolate chips and whipping cream into a microwavable bowl, and microwave on high for 30-60 seconds. Stir until all chocolate is melted and the mixture is creamy. Spread evenly on top of cooled brownies. Sprinkle chopped Reese’s Peanut Butter Cups on top. Keep refrigerated. Serve with ice cream!
So fast to make, and not to mention INSANELY healthy (minus the chocolate part, I guess)! Adapted from here.
- 1/2 C natural peanut butter
- 1/3 C honey – I used wildflower honey by Chilliwack River Valley Natural Honey Ltd.
- 1 Tbsp vegetable oil
- 1 1/4 C oatmeal
- 1/4 C bran
- 1 C total of extras: chocolate chips, whole almonds, sunflower seeds, pumpkin seeds, flax seeds, dried fruit… whatever you want!
Melt peanut butter, honey, and oil together in a medium sized saucepan. Remove from heat, and add remaining ingredients. Stir until everything is evenly distributed and chocolate is mostly melted. Press into an 8×8 (or so) pan. Let cool for a couple hours. Cut into bars and eat! Store in the refrigerator.
The most delectable double chocolate cookies known to man. Original recipe from my favourite food blog.
- 1/2 C margarine
- 3/4 C granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/3 C unsweetened cocoa powder
- 1 large egg
- 1 C flour
- 1/2 tsp baking soda
- 3/4 C chocolate chips
Preheat oven to 350F. Cream margarine and sugar. Add salt, vanilla, cocoa, and eggs. Stir until combined. Add remaining ingredients and combine. Roll dough into 14ish balls and flatten on cookie sheet. Bake for 10 min. Let sit on pan for at least 5 more min to finish cooking. These end up really nice and chewy if you don’t over bake them!!