Tag Archives: chocolate

Nutella Pretzel Bars

26 Apr

4:26 Nutella pretzel bars

These are a fun way to celebrate National Pretzel Day! I got inspiration for this dessert from a cook named nicoled on Tasty Kitchen’s website.

Time: 40 minutes                Serves: 9


  • 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup Nutella
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

  • Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
  • In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
  • Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!

Chewy Triple Chocolate Chip Cookies

15 May


Say that three times fast! 🙂 When Food Network Magazine came out with their Chocolate Issue, I just couldn’t resist it. In “The Way The Cookie Crumbles”, the components that make a cookie crispy, chewy, and cake-y are broken down. I learned a lot and now have this AMAZING recipe. I took theirs, lowered the temp and varied the chocolate chips to make it my own. A definite keeper! You’d be hard pressed to find a better way to celebrate National Chocolate Chip Day.

Time: 30 min + chill         Serves: 30


  • 2 3/4 cups AP flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 sticks butter (1 1/4 cups), softened
  • 1 3/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 2/3 cup dark chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips (I used ghirardelli for all)

How to make it

  • Sift the flour, salt, baking powder, and baking soda in a bowl.
  • Cream the butter and sugars in a separate, large bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
  • Beat in the eggs one at a time, then beat in the vanilla.
  • Add flour mixture in portions, mixing to incorporate as you go. (I did this part with a wooden spoon instead of the mixer.)
  • Stir in the chocolate chips.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour, preferably overnight.
  • When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  • Drop heaping tablespoons full of dough onto the baking sheets, about 2 inches apart.
  • Place in middle rack of oven and bake until the cookies are golden around the edges but soft in the middle, about 12 minutes.
  • Remove from oven and let cool 10 minutes on sheets, then transfer to racks to cool completely – but you’ll probably want to sneak one right away, just be careful b/c the melty chocolate can be hot 🙂
  • I baked a few the first day and left the dough in my fridge baking some for several days. Dough may also be frozen. I’d probably freeze them already portioned out – first freezing on lined baking sheet then transferred to a freezer bag.

White Chocolate Pistachio Cookies

26 Feb

This cookie recipe came about when my beau requested something buttery but didn’t give me much more to go off of. So, we started tossing some ideas around based on what was in the pantry and here is the result. I think these would be lovely with dried cranberries or cherries added as well. These cookies are a great way to celebrate World Pistachio Day!

Time: 20 minutes           Serves: 24


  • 3/4 cup butter, room temp (can probably get away with 1/2 cup but we wanted them very buttery)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 1 3/4 cups AP flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1/2 cup roughly chopped pistachios

How to make it

  • Preheat oven to 350F. Line baking sheets with parchment paper.
  • Cream butter and sugars together. Add milk, extracts, and egg. Mix well. In a separate bowl combine flour, salt, and baking soda. Slowly add flour mixture to butter mixture and mix until well incorporated.
  • Gently fold chocolate chips and nuts into dough. Form balls about 1 tbsp each and lightly flatten (just about half way down). Be sure to leave room between cookies b/c they will spread as they bake.
  • Bake in middle rack for 10-15 minutes. 10 minutes will yield softer cookies, 15 more crisp. We baked ours for 12 minutes and they were crispy on the outside and soft in the centers.
  • Transfer to cooling rack. Once cooled, store in an airtight container.

Find interesting facts about pistachios here.