Thank you all so much for the overwhelmingly amazing response to Faces of Beauty! Keep those submissions coming!
Let’s talk about butter now, OK? There was a time, seemingly oh so long ago, that butter scared the heck out of me. Pure fat? No thank you!
Thank goodness I’ve come around since then. So much so that I am now going to present y’all with a recipe that requires almost a pound of butter.
Hey, I never PROMISED healthy recipes all the time, but I did promise good food 🙂 The other day I was inspired by a recipe that I read online (and I soooooo wish I could remember where it was) that had a pretzel crust. Now, for a salt-lovin’ girl, I actually hate pretzels.
I don’t know what’s wrong with me.
However, the pretzel crust sounded SO amazing that I decided to go for it! It’s one of the easiest crusts in the world, and with the unique saltiness it’s sure to make a great combination with any number of baked goodies you could pair it with.
- 2 1/3 cups pretzels, crumbled
- 1 cup butter, melted
- 5 Tbsp granulated sugar
First, preheat the oven to 400. I melted the butter first just so the glass wouldn’t be so hot and I wouldn’t burn myself when I poured it. Safety first kids!
I really wish that I loved pretzels and could just eat dozens of them a day. Well, maybe not dozens, but it’s a rare occasion that I really crave regular ol’ pretzels. I just poured a big bowl, then emptied it into a large baggie and smashed with a rolling pin. I always wonder what Nate would do if I chased him around the house with a rolling pin.
Let’s get serious, there wouldn’t be a chase…just him watching me and thinking something to the effect of, “Wow, I married a really special girl!”
Special in the not good way.
Now it’s time for the brownie mixture. For brownies I really like the Nestle Chewy Cocoa Brownie recipe that’s on the back of their containers (I have to make a few changes since I bake at high altitude):
- 1 2/3 cups sugar
- 3/4 cup (1.5 sticks) melted butter
- 1/4 cup water
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/3 cups flour
- 3/4 cups cocoa powder
So chewy and delicious! First things first (again) are melt the butter;
I love that this is not your typical brownie recipe. The salty, buttery goodness from the crust is what hits your tongue first, which is followed by the chewy, melty, chocolate-y love from the chocolate chips and brownie. Then you get a roundhouse kick to the face with the tart cherries and wash it all down with a glass of milk. What more could you ask for?!
Happy Thursday everyone! We’re almost there!