It’s December 11th~! Another day closer to Christmas and to 12/12/12 (just a cool tri-number date)! There was snow on the ground when I woke up yesterday! Thank you crazy Texas weather. Peanut did not want to get out of bed. too cold! brr!
For today’s treat I went with something a little off the normal route: Pretzel and Toffee Brownies. The brownie base is beyond fudgy and super rich. The topping- salty and crunchy! yumm.
Plus- it was perfect for using up some of the pretzels from the super cute Marshmallow Driedels.
No important tips for this recipe: just remember to crunch up the pretzels before you’re ready to put them in the oven ;-) whoops!
The recipe comes from a really fun blog called Crepes of Wrath. tehe
Pretzel and Toffee Brownies
From Baked: New Frontiers in Baking & Crepes of Wrath.
1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup toffee bits
1/2 cup crushed pretzel bits
Preheat oven to 350 degrees and spray a 9×13 pan with baking spray.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
Melt the chocolate and butter in the microwave or on the stove. Remove from heat and mix in the sugar. Let cool slightly then add the eggs one at a time. Mix in the vanilla and flour just until combined.
Pour into prepared pan and top with crushed pretzel and toffee bits.
Bake about 30 minutes until a toothpick inserted into the center of the brownies comes out with just a few crumbs attached.
Don’t forget to view the other recipes at The 20 Days of Holiday Treats page!
brrrr it’s getting cold outside!
Yesterday it went from 70 in the morning to 46 in the afternoon. Maybe winter is finally here in Texas? A bowl of soup was in order!
We had to pull up all the pepper and tomato plants before the big freeze tonight so there were plenty of jalapenos and poblanos to work with.
While my mom made a vegetable soup, I made white chicken chili! With only 250 calories per bowl, this makes a great healthy dinner or lunch.
White Chicken Chili
3 poblano peppers
6 cloves garlic, minced
2 15 ounce cans of cannellini beans, drained and rinsed
4 cups chicken broth
1 lb of ground chicken or turkey
1 tablespoon cumin
2 teaspoons ground anaheim chili (optional)
1 teaspoon paprika
1/4 cup cilantro, chopped
1 tablespoon chopped oregano
4 scallions, thinly sliced
juice from 2 limes
cheddar cheese (optional)
Coarsely chop 2 of the jalapenos, the poblano peppers and onions, and place in a food processor. Pulse 2-3 times until chopped. Don’t process two long or you’re left with itty bitty pieces.
In a large saucepan, cook the ground chicken or turkey in a bit of olive oil. Transfer to a plate once cooked.
Add the pepper onion mixture to the pot with the minced garlic and spices. Cook until onions start to become translucent. Transfer about 1 cup of the mixture to the food processor, with 1 cup of beans, and 1 cup of chicken broth. Process until smooth. This will add thickness to the soup.
Pour back into the pot, and add the remaining chicken broth and beans and add back in the cooked chicken. Season with salt and pepper. Let cook about 10 minutes. Then add the cilantro, oregano, scallions, remaining jalapeno (chopped) and lime juice.
Serve with cornbread and a sprinkling of cheese on top!