Pretzel Crusted Brownies with Fluffy Buttercream Frosting

For me, the long holiday weekend was:
1. soooo enjoyable to have 4 days off from work
2. chock full of quality friends and family time
3. filled with lots {and I mean, lots} of eating delicious food

When Shaun and I realized that we’d be hitting the Jersey BBQ circuit over the holiday, I knew it would be the perfect opportunity to test out some baked goods that I’ve been cooking up in my head.

When I think of baking for barbecues (or most parties for that matter), my mind immediately travels to something portable - a dessert that must meet the following:
1. it’s already portioned out on arrival, leaving a hand-over situation with the host(ess)
2. it can be easily nabbed off a platter - no tools, mess, or fuss
3. it can be eaten with nothing more than a thumb and index finger
4. the recipe makes a giant batch. If I’m going all out for a decadent dessert, you better believe that I plan to make a lot of it. No one gets left behind.

With all of these criteria in mind, I can really only think of one thing...bars. Brownies, blondies, cookie bars, cake bars...any of these are ideal for a party.

So with bars on the brain, I devised a fun and festive brownie recipe that is one for the permanent collection. Fudgy brownies. A buttery, salted pretzel crust. Fluffy white buttercream. With no less than 4 sticks of butter in this dessert, your skinny jeans will hate you for it, but your taste buds will rejoice. It’s a sweet, salty and mouthwatering brownie bar that I just can’t get enough of.

Pretzel Crusted Brownies with Fluffy Buttercream Frosting
for the crust:
4 C pretzels
¾ C unsalted butter (1.5 sticks)
½ C sugar

Preheat oven to 400 degrees. Line a 13x9” baking pan with foil, letting some hang over the edges. Spray with cooking spray or grease with butter and flour.

Process pretzels in a food processor until chopped small, but not too finely. Meanwhile melt the butter in the microwave.
Transfer the pretzels to a mixing bowl. Mix in the sugar.
Mix in the melted butter. Press into a the baking pan and bake for 10 minutes or until the crust has set.

Cool in the refrigerator while you make the batter (note: I put the pan on a towel in the fridge so as not to break any glass shelves).

for the brownies:
*Adapted from BAKER’S One Bowl Brownies
4 oz BAKER’S unsweetened chocolate (4 squares)
¾ C unsalted butter (1.5 sticks)
2 C sugar
3 eggs
1 tsp vanilla
1 C all purpose flour

Change oven temperature to 350 degrees.
Combine the butter and chocolate squares in a microwave safe bowl. Microwave at 10 second intervals until the butter is melted.
Transfer the butter/chocolate mixture to a mixing bowl or the bowl in your stand mixer.
With a rubber spatula, mix the chocolate pieces in the butter until they are completely melted.
Mix in the sugar (I used the paddle attachment on my mixer, but by hand will probably work too!)
Add the eggs and vanilla and mix well.
Mix in the flour.

Pour over the cooled pretzel crust and carefully smooth the edges so as not to pick up any pretzels.
Bake for 35-40 minutes until a toothpick comes out almost clean, but with a few fudgy crumbs. BUT, make sure that the middle has set!
Once the bars have completely (!) cooled, remove from the pan by carefully lifting out the bars from the pan using the foil overhang.

for the frosting:
½ C unsalted butter (1 stick), at room temperature
3 C confectioners’ sugar
1 tsp vanilla extract
1 Tbsp milk

In the stand of an electric mixer fitted w/paddle (or with a hand mixer), beat the butter until fluffy. Add the sugar, one cup at a time until completely combined.
Mix in the vanilla and milk (if the frosting is too thick, add more).
Once completely combined, carefully spread over the cooled brownies.

And while you're at it, feel free to sample. You deserve it.

Cut the brownies into squares and garnish with a small pretzel.

This not only ups the cuteness factor, but also clues in the partygoers to what is actually in your dessert! My tray made about 35 brownies - more than enough for a crew of hungry partiers.

So what do you think? What was your favorite dessert this holiday weekend?

Chocolate Chip Peanut Butter Cookie Cake for One

Is anyone outside of the tri-state area inundated with the Anthony Weiner scandal? I find the entire thing fascinating. I mean...who thinks that they can send photos of...himself...to women over Twitter (or any social media app) and think that no one will find out? As a public official? Hello, 2011! Don't they know that nothing is private?

Politics totally aside, I'm not sure what's more disturbing...the fact that he did this at all or the fact that he thought that the photos would go completely unnoticed in the first place. And, um, hello? His name is Weiner...and he's sending out photos of his...you know. Oh the irony is not lost on me.

Last night I met some former co-workers for drinks at Rio Grande on the east side. One pear margarita was all I needed to get the party started. That was one strong beverage! Unfortunately, I arrived home looking and feeling like a big hot mess due to the 95 degree temps that we had today. Ack. I can't even walk outside for 5 minutes in this heat without turning into a full-blown sweaty beast, frightening children and pets as they pass me on the street.

So when I finally arrived, I had one thing on the brain - food!!! I didn't have anything quick around to whip up, so I decided it would be a dessert before dinner night. Or more like instead of dinner.

In less than 3 minutes, I had a delicious chocolate & peanut butter cookie cake all for myself to enjoy. It's only fair that I share it with you as well...for those dessert for dinner moments, or any of those post dinner sweets cravings! Oh and this is especially perfect for me since a certain someone does not eat dessert. It's ok. More for me.

Chocolate Chip Peanut Butter Cookie Cake for One
*Adapted heavily from Carrots 'n Cake
1 tbsp whole wheat flour
1 tbsp Splenda brown sugar blend
2 tbsp nut butter (I used organic, natural creamy pb)
1 tbsp liquid egg whites
1/4 tsp baking powder
1/4 tsp vanilla extract
1 tbsp semi-sweet chocolate chips
cooking spray

In a bowl, combine the flour, Splenda, nut butter, egg whites, baking powder, and vanilla extract.

Mix with a rubber spatula.

Gently stir in the chocolate chips and form a little mound with the dough.

On a microwave-safe dish, spray a small bit of cooking spray. Empty the dough onto the dish and flatten into a patty. Microwave for 45 seconds.

Top with whipped cream, if desired, and enjoy!

It might sound loco, but the dough completely cooks through, so no need to worry about uncooked eggs or any health hazards relating to that. Less than 1 minute in the microwave produces a soft cake-like cookie that is filling, tasty, and not actually all that bad for you when you consider the ingredients. Oh and did I mention that it's super filling? Well it is. And I like it. A lot.

So what do you think? Could this be any easier? What's your favorite quick dessert?

Chocolate Cookie Peepza Pie

Happy Friday friends! I'm so happy that it's Friday. I have a big, fun weekend planned and I am ready to get it rolling!

So I've been cooking up an Easter dessert storm this week. This particular one might not be the prettiest or most sophisticated dessert I've ever made, but I'm almost positive that it's the most fun. And ok, your teeth might be coated in sugar after a slice of this. But it's all in the name of fun. After all, these little guys invade our grocery stores, our homes, and our Easter baskets. They become a foodie sensation! It's only fair to give them their own dessert. Though I doubt Jesus intended for his holy resurrection to be celebrated with giant globs of sugar and gelatin, let's face it, it's not really Easter without Peeps.

So as if eating straight up sugary marshmallows wasn't enough, I devised the ultimate Peep dessert...Peepza Pie!

Oh and it couldn't be easier. I simply layered a giant sugar cookie, chocolate and Peeps to create my peepza. I had even planned to use a package of premade cookie dough, however, I couldn't find any at my local bodega and somehow whipping up a quick batch (via my Betty Crocker Cooky Book) seemed more desirable than driving to the store.

Chocolate Cookie Peepza
1 recipe sugar cookie dough (or premade sugar cookie dough)
1 C semi-sweet chocolate chips (or a can of chocolate frosting)
2 pkgs marshmallow Peeps (in any color you want)

Preheat oven to 400 degrees (or whatever temp your store-bought dough suggests). Grease a pie plate with butter and flour, or Baker's Joy butter-flour spray (that's what I used). Press the dough into the plate and bake according to the package. You will likely need to add a few more minutes to the cooking time in order for the cookie to cook through.

Remove from oven and let cool completely (!). Next, add the melted chocolate or chocolate frosting (or any other chocolate idea of your choice).

Add half of the Peeps on top, pushing them into the chocolate.

You can leave it here, or go a step further as I did. Put the peepza back in the oven for a few minutes to melt the Peeps. Using a spatula, flatten them out and top with more Peeps.

Enjoy!

I hope you don't have a dentist appointment planned anytime soon...

What's your favorite way to eat a Peep? What are your weekend plans?

For more Easter desserts, check out:

• Chocolate Peanut Butter Eggs
• Pink Coconut Cupcakes
• Jelly Bean Brown Sugar Cookies