Wednesday, June 29, 2011

Chocolate Peanut Butter Pretzel Bars


We're back... and better than ever. Well, at least for this dessert.




These bars are super yummy. The pretzels give a nice bit of saltiness and crunch against the super smoothness of the chocolate ganache. 



Chocolate Peanut Butter Pretzel Bars
Recipe by Craving Chronicles, Vegan adaptations noted within recipe ingredients.

Makes 9 medium or 16 small bars
Peanut Butter Base Ingredients
6 tablespoons unsalted butter, melted (or earth balance)
3/4 cup peanut butter
1 1/2 cups pretzels crushed in a food processor but not too fine, you want some chunks
1/2 cup confectioners’ sugar
1/4 teaspoon salt

Chocolate Ganache Ingredients

1 heaping cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
1/3 cup heavy cream (or coconut cream)

Directions

Line 8×8 pan with foil. Spray with baking spray.
In a medium microwave-safe bowl, melt peanut butter and butter together in microwave (about 1 minute on HIGH). Stir in pretzel crumbs, confectioners’ sugar and salt. Spread evenly into prepared pan and refrigerate at least 10 minutes.
In a small saucepan or microwave-safe container, heat heavy cream to near boiling (1-2 minutes on HIGH, depending on your microwave). Pour over chocolate chips. Let sit for 2 minutes. Stir until chocolate is melted and smooth. (If needed, microwave on DEFROST 10 seconds at a time to finish melting.) Pour chocolate over chilled peanut butter base. Chill.
Refrigerate for at least 1 hour before cutting. Lift foil to remove from pan, then slice into bars with a pizza cutter. Store in refrigerator.



Sunday, June 19, 2011

We're Alive, we promise!

We are still alive, unlike this blog at the moment. Riley and I have both been incredibly busy.

I just graduated with an Honors Bachelor of Arts (!!!!!!). I'm working a lot right now and looking for work.

Riley is in school and working away on essays and exams.

We promise to be back soon with more pictures and recipes. Think of it this way: we're giving you more time to enjoy the beautiful weather outside instead of reading our blog!

Take care and we will be back in the kitchen soon.

Caitlin and Riley

Sunday, June 5, 2011

Lemon Risotto with Peas and Leeks

This takes a bit of work in terms of stirring constantly but it's totally worth it!! You would never believe it's healthy. You can always add in Parmesan at the end but we prefer it without.

Lemon Risotto with Peas and Leeks

Adapted from David Bonom, Cooking Light MAY 2010

Ingredients
1 cup fresh green peas (we used frozen with excellent results)
4 cups Homemade Chicken Stock or Vegetable stock2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped leek (about 2)
1/2 cup chopped shallots
1 cup uncooked Orzo rice or other medium-grain rice
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leek and shallots
to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1
minute, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the
liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at
a time, stirring constantly until each portion of stock is absorbed before
adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in rind,
juice, salt, and pepper. Remove from heat.





Wednesday, June 1, 2011

Fudgy Chewy Brownies


I know claiming that a certain brownie recipe is "the best" is totally subjective but these brownies are pretty much objectively good. I mean, they are perfectly fudgy and chewy. They're even reduced-fat.

Look at them!

They're perfect!



Chewy, Fudgy, Intense Brownies
by Broma Bakery

Makes 12-16 brownies

For the brownies:

1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cups cocoa powder
1 cups unbleached all-purpose flour
2/3 cup semisweet chocolate chips
1/4 teaspoon instant coffee powder
2 eggs
5 tablespoons unsalted butter, melted
1/4 cup vegetable oil
6 tablespoons water

Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the chocolate chips.
Grease a 9'X13" pan. Pour mixture in and bake for roughly 25 minutes, or until a knife comes out clean when inserted into brownies.



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