Appetizers/Snacks

The Best Chex Mix, Ever.

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It’s the holidays, and this means it’s time to make Chex Mix.  This one is much like the classic recipe, with more of the good stuff, and some upgraded ingredients.  It’s so good, I’m going to make it throughout the year – life is too short for holiday snacks to only come around in December!

Chex Mix is one of the most nostalgic foods from my childhood – the ultimate holiday snack that brings back the best memories with every bite.  This one is ramped up with extra flavor all around, and a slight change up on ingredients.  

My mom always made this with cheerios, which aside from the pretzels, was my favorite part.  I think it was because the cheerios soaked up so much of the butter, so when I wanted to make a better batch, I added more butter, and instead of cheerios, I used oyster crackers.  They have a similar soak-ability but don’t get as lost in size – it worked out perfectly!  

BEST CHEX MIX EVER

Print Recipe
Classic Chex mix, with a little more of all the good stuff
Course Appetizer
Cuisine American
Keyword chex mix, snack mix
Prep Time 5 minutes
Cook Time 1 hour
Servings 10 people

Ingredients

  • 12 Tbsp melted butter
  • 4 Tbsp Worcestershire sauce
  • 2 tsp Lawry's Seasoned Salt with the red top!
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 cups corn Chex cereal
  • 3 cups rice Chex cereal
  • 2 cups wheat Chex cereal
  • 2 cups pretzel sticks or snaps
  • 2 cups oyster crackers
  • 2 cups cashews

Instructions

  • Preheat oven to 250 and set two racks in the center of the oven.
  • Combine the melted butter with all of the seasoning, and set aside while you toss the snack mix together.
  • In a very large bowl, throw all the cereals, pretzels, crackers and cashews together and mix. Slowly pour 1/2 of the butter mixture over the snacks, and toss to combine. Finish by adding the rest of the melted butter and seasoning, making sure to mix very thoroughly - doing this in two stages helps to ensure a more even coating of the good stuff!
  • Spread the snack mix between two large baking sheets, and bake in the oven at 250 degrees for one hour, stopping to stir and rotate the pans 1/2 way through.
  • Cool and store at room temp in an airtight container - lasts for a week, if it doesn't disappear immediately!
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Sweet

Chocolate Brownie Tart with Salted Caramel Segments

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Rich and Delicious Dark Chocolate Homemade Brownie, baked into a tart and studded with salted caramel shards.

Our family is lucky to celebrate many birthdays during the month of October, which means a lot of cake in a short stretch.  Sometimes you want to celebrate with something that isn’t cake – enter this brownie tart.  It hits all the satisfying notes of brownies but in a cake shape that makes it feel festive.  It’s special enough to stand out in any pan, so adjust for what you have on hand.  To be quite honest, I personally would prefer this to pumpkin pie at Thanksgiving. 

This recipe includes a salted caramel candy that you stick into the batter before baking, and it requires cooling time, so if you want to use this part, plan ahead.  It’s simple to make, but slightly time consuming for cook time (15 mins) and cooling time (20 mins).  You could omit this step and the brownies will be delicious too.  

 This recipe is based on Tieghan Girard’s Caramel Mocha Nutella Brownies, with some tweaks I felt balanced things a bit.  Her recipe can be found here – it’s amazing too!  https://www.halfbakedharvest.com/caramel-mocha-nutella-brownies/#wprm-recipe-container-112818

Chocolate Brownie Tart with Salted Caramel Segments

Print Recipe
Crinkle Top chocolate brownies studded with homemade salted caramel pieces
Course Dessert
Cuisine American
Keyword chocolate brownies, salted caramel
Servings 10

Equipment

  • Tart pan.

Ingredients

Homemade Caramel Slab

  • 2/3 cup sugar
  • 4 Tbsp salted butter
  • 1/2 cup heavy cream
  • malden sea salt for sprinkling on top

Brownies

  • 12 Tbsp salted butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup sugar
  • 1 Tbsp instant coffee granules optional
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder I use Hershey's
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt

Instructions

Homemade Caramel Slab

  • Line a baking sheet with parchment paper, and make room for it in the freezer if possible, or at least the refrigerator. The Caramel will need to fully cool before you make the brownies.
  • In a large saucepan, cook the sugar over medium heat, watching carefully not to burn or cook too quickly. The sugar will slowly turn into a caramel color over the course of about 7-8 minutes, with frequent stirring to prevent hot spots. When you have reached the desired color, add the butter, melt completely, and then stir in the cream, continuing to cook over medium heat for several more minutes. You want the caramel to hit a consistency where it coats the back of a wooden spoon - about 4 minutes more.
  • Off the heat, pour the hot caramel (CAREFULLY!) onto the parchment paper on the baking sheet, and sprinkle with flaked sea salt if desired. Transfer it to cool in the freezer for about 20 minutes.
  • When completely cooled, break the caramel into small shards to literally stick into the brownie batter right before cooking. You will have some leftover - this is great for snacking!

Brownies

  • Preheat the oven to 350 degrees.
  • If using a tart pan, grease liberally. If using a brownie pan or regular baking pan, line with parchment paper and grease as well.
  • In a large glass bowl, melt the 12 Tbsp butter and 1 cup of the chocolate chips, reserving 1/2 cup to stir into the batter. Heat for 1 minute, then stir and continue to cook at 20 second intervals until you hit a smooth melted consistency - this happens quickly, so don't burn the chocolate. When it's melted, stir in the sugar, vanilla, and the coffee granules.
  • In a small bowl, whisk the three eggs until whipped and fluffy (this will help the brownies with a crinkle top crust), and fold into the batter. Combine the dry ingredients (flour, cocoa powder, baking powder and salt) and stir gently into the batter until well mixed. Fold in the remaining chocolate chips, and pour the batter into the prepared pan. Stick shards of the broken caramel into the dough, as desired, then bake in the preheated oven for about 25- 30 minutes (time will vary based on pan size).
  • I like to serve these in wedges with vanilla ice cream on top - they are incredibly rich, and best served warm.

Notes

This recipe combines aspects from several of Tieghan Girard's on Half Baked Harvest, but most closely resembles her Caramel Mocha Nutella Brownies posted recently.  My version omits the Nutella, as well as the Kahlua, and I made extra caramel for topping.  
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Dinner, Lunch

Game Day Beef Chili

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The ultimate beef chili recipe, no beans, rich and hearty and perfectly balanced in flavor.

Most everyone loves chili this time of year, and it’s the perfect meal to make ahead for busy weekends, and it lasts for days as easy leftovers.  I’ve made dozens of recipes, and we have always had a tradition of this on Halloween – I hoped to get this up ahead of time, but better late than never!  This has become our favorite recipe by far.  No beans, all beef, loads of flavor – don’t skimp on the 6 Tablespoons of chili powder!  I promise it’s not too spicy.  This is almost an exact replica of Geoffrey Zakarian’s Game Day Chili – I adjusted the tomatoes a bit for consistency.  https://www.foodnetwork.com/recipes/geoffrey-zakarian/game-day-chili-2306029

I try to use good quality beef for this – it cooks for a while, and anything honestly will work, but the flavor of grass fed works really well here.  This makes a HUGE batch, so definitely plan to invite friends over for dinner.  

Game Day Beef Chili

Print Recipe
Rich and hearty beef chili
Course dinner, Lunch, Soup
Cuisine American
Keyword chili, beef chili
Servings 10

Ingredients

  • 3 Tbsp olive oil
  • 3 lbs ground beef use grass fed if you can
  • salt and pepper
  • 6 cloves garlic, minced
  • 2 large yellow onions, chopped
  • 2 bunches scallions, chopped reserve some for topping
  • 2 Tbsp tomato paste
  • 6 Tbsp chili powder
  • 1 12 oz bottle of beer
  • 1 28 oz can of crushed tomatoes
  • 1 28 oz can of fire roasted diced tomatoes
  • 2 cups chicken or beef stock
  • 2 Tbsp Red Tabasco Sauce
  • 2 Tbsp Green Tabasco Sauce

Toppings

  • cilantro
  • sliced jalepeno or serano pepper
  • full fat greek yogurt, or sour cream
  • sliced avacado

Instructions

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

Notes

This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!  
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Appetizers/Snacks, Dinner, Lunch

Everything Bagel Seasoned Grilled Cheese Sandwiches

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Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning

My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu.  Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.

One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy.  However, this one can be fully prepped in advance, so the quick cooking can take place right before serving.  I found the crust almost stuck better after resting in the fridge for a while.  If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven.  I didn’t quite have room for 20 that way!

Everything Bagel Seasoning Grilled Cheese

Print Recipe
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Course dinner, Lunch, sandwich, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 4 slices sourdough or French country bread
  • 4 Tbsp room temp butter
  • 1/4 cup grated parmesan
  • 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella

Instructions

  • Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
  • In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
  • Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
  • Serve warm with ketchup on the side!

Notes

There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves.  This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
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Dinner

Spicy Ramen Noodles with Ground Chicken and Sneaky Veg

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Healthy Ramen Noodles with a Spicy Soy Ginger Sauce, Ground Chicken, Shitakes, and Kale, topped with hot sesame oil.   The mushrooms blend into the ground chicken with the sauce and can be completely undetectable if you have picky eaters – hence, the title…

If I’m being honest, this isn’t my style of food.  My family loves it, and I found this recipe makes me love it too.  It’s an adaptation from Half Baked Harvest’s 30 minute Spicy Sesame Noodles with Ginger Chicken, which is amazing and easy, and I’ve tweaked it slightly here.  It’s an easy meal to make ahead and leave in the pot, allowing everyone to heat portions as needed.  It’s also great the next day for lunch, or dinner again!  Great for the busy seasons, and healthy enough for a Monday night of feeling good about what you are eating.  

The ingredients are supremely healthy here, and as always, it’s worth the splurge to buy the good stuff.  I find the ramen noodles in packs of 4 at Whole Foods, pictured above (2 oz each) which means my family needs 1.25 boxes for this meal, but you likely would be fine with just one.  You can also use Ramen packets and simply discard the packaged seasoning.  I also should state this recipe is SPICY – in a REALLY delicious way, but if you don’t love spice, perhaps omit the red pepper flakes in both locations of this recipe, and substitute a small amount of black pepper with just the chicken mixture.  

Spicy Ramen Noodles with Ground Chicken and Sneaky Veg

Print Recipe
Ramen Noodles, with Ground Chicken, Kale, Mushrooms and a Spicy Ginger Soy Sauce.
Course dinner
Keyword ramen, noodles, healthy, ground chicken, kale, mushrooms
Cook Time 25 minutes
Servings 6

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup pomegranate juice
  • 2 Tbsp honey
  • 3 Tbsp Sesame Oil
  • 1 lb ground chicken
  • 1 Tbsp red pepper flakes
  • 4 cloves garlic, minced
  • 1 inch knob of fresh ginger, grated on a microplane
  • 3 cups finely chopped shiitakes and/or crimini mushrooms
  • 2-3 cups shredded tuscan kale ribs removed
  • 10 oz ramen noodles
  • 2 Tbsp sesame seeds
  • 1/4 cup scallions, sliced diagonally
  • pomegranate arils, for topping

Hot Sesame Oil for Topping

  • 1/4 cup sesame oil
  • 1 tsp red pepper flakes
  • 1/4 cup chopped peanuts

Instructions

  • In a glass measuring cup, mix the soy sauce, pomegranate juice, honey, and 1/2 cup water. Set aside for use later
  • In a large skillet with high sides, or a dutch oven, heat the sesame oil over medium heat, and cook the ground chicken until no longer pink. Add the red pepper flakes, garlic, ginger, and mushrooms, stirring to combine and release the flavors. Add 1/2 of the soy sauce mixture, and cook for 2-3 minutes, until the liquid has concentrated a bit. Add the kale and the remaining soy sauce mixture, and simmer over medium low heat for a few minutes until the kale has wilted, and everything comes together.
  • Meanwhile, in a large saucepan, cook the Ramen noodles according to package directions - drain and reserve to add to the chicken mixture in the large pot.
  • When the kale has wilted, add the noodles, along with the sesame seeds and sliced scallions, remove from the heat and stir to combine. When ready to serve, top with the Hot Sesame Oil below, or simply top with crushed peanuts, sliced scallions and pomegranate arils.

Hot Sesame OIl for topping

  • In a small saucepan, cook the sesame oil with the red pepper flakes until hot, then pour into a glass bowl with the chopped peanuts.

Notes

This recipe is an adaptation from Half Baked Harvest's 30 minute Spicy Sesame Noodles with Ginger Chicken - it's a great dish and I have only tweaked a few things.
If you have picky eaters, don't let them see the mushrooms - they will never know they are in there if you chop them up small enough!
This dish is spicy - tread lightly with the red pepper flakes if you aren't hoping for that!  
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Dinner

Roasted Italian Meatballs with Creamy Parmesan Polenta

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Roasted Italian Meatballs, simmered in marinara sauce, served with creamy parmesan polenta.  Two Barefoot Contessa recipes worth putting on repeat.  These are being dubbed “Bobby’s Meatballs” in a nod to Bobby Carlin, whose Thanksgiving was never complete without meatballs – we think he’d approve!

These recipes are both incredible on their own, and probably should be separate posts, but they are SO GOOD TOGETHER!  The meatballs are to die for, easy to make, and freeze well.  The polenta is perfection, and works well with roasted veggies or just straight out of the pot with a spoon.  Thanks Ina for being the food genius that never fails.  

I forgot to include the chopped garlic in the photo of ingredients for the polenta (right side).  The polenta is simple, and so are the meatballs, so once again, quality is key.  If you don’t like to use veal, just double the ground pork – the meatballs will be amazing.  

I purchase Quart size containers on Amazon (the ones you see in prepared food stores) as they freeze well and stack in the fridge easily.  You can make this ahead and serve later in the week – up to 3 days without freezing – the polenta should be made the same day though.  

Roasted Italian Meatballs with Creamy Parmesan Polenta

Print Recipe
Roasted Italian Meatballs simmered in marinara with creamy parmesan polenta - AKA "Bobby's Meatballs"
Course dinner
Cuisine Italian
Keyword meatballs, polenta
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

Roasted Italian Meatballs

  • 1 lb ground beef 85 percent is great here
  • 1/2 lb ground pork
  • 1/2 lb ground veal use double ground pork if you don't eat veal
  • 1 3/4 cups dry seasoned breadcrumbs
  • 1/2 cup freshly ground parmesan 2 oz
  • 1/2 cup freshly ground pecorino 2 oz
  • 2-3 cloves garlic, minced
  • 2 Tbsp chopped fresh parsley
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional
  • 2 large eggs, beaten
  • 3/4 cup red wine I use cabernet
  • 3/4 cup water
  • 1/2 cup olive oil this is for brushing the meatballs before baking
  • 2 jars Rao's Marinara (32 oz each)

Creamy Parmesan Polenta

  • 6 cups chicken stock
  • 2 cloves garlic, minced
  • 1 1/2 cups stone ground whole grain cornmeal Bob's Red Mill Medium Grind is great here
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 cups grated parmesan
  • 4-6 tbsp creme fraiche
  • 3 Tbsp unsalted butter, diced

Instructions

Roasted Italian Meatballs

  • Preheat the oven to 400 degrees, and arrange two racks in the center of the oven. Line two baking sheets with parchment paper.
  • In a large bowl, mix the ground beef, veal, and pork together with a fork and your fingers, breaking it up as you go. Add the bread crumbs, pecorino, parmesan, garlic, parsley, salt, pepper, red pepper flakes, eggs, wine and water, mixing thoroughly but gently - you don't want to compress the mixture.
  • Using a 2 oz (1 3/4") ice cream scoop, form the meatballs and spread evenly between the two baking sheets - you will have about 30 in total. Brush the tops with olive oil, and roast for about 20-25 minutes, until lightly browned.
  • In a large pot, heat the marinara sauce over a medium-low flame, and gently add the meatballs to the sauce, and simmer for about 10 minutes. Keep warm and serve with the polenta and a sprinkle of shaved parmesan.

Creamy Parmesan Polenta

  • Add the minced garlic to the chicken stock in a large stock pot and bring to a boil. Reduce heat to a simmer, and slowly pour the cornmeal into the stock, stirring constantly with a whisk to break up any clumps that might form. Add the salt and pepper, and continue to simmer for another 8-10 minutes, stirring frequently with a wooden spoon. Depending on your desired consistency, remove from the heat when it hits the thickness you want. Off the heat, add the parmesan, creme fraiche, and diced butter. This will thicken the polenta as well. Taste for seasoning and serve hot with meatballs and sauce.
  • I let this sit in a covered pot off the heat, and reheat as needed, thinning with extra chicken stock. Many recipes say you can't make polenta ahead, but I find it reheats well like this.

Notes

These are two of my all time favorite Barefoot Contessa recipes, found in her book titled, "Cooking for Jeffrey".  The meatballs are even better the next day, freeze well, and please a crowd for a weeknight dinner,  holiday meal, or a game day sandwich spread.  My husband and son prefer the meatballs in a sub, but all the girls in our house like the polenta - almost more than the meatballs themselves!  My son also loves to bring leftovers for lunch at school in a thermos. 
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Dinner

Slow Cooker French Chicken with Mustard and Kale

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Slow cooked chicken simmered in white wine, mustard, and cream, with kale, shallots, and parmesan.  I truly love this with mashed potatoes, but baked rice or polenta are a great base too.  

A favorite slow cooker recipe that feeds a crowd and works for those busy weeknights most are experiencing this time of year.  This is a Half Baked Harvest gem – Tieghan Girard calls this “Slow Cooker French Wine and Mustard Chicken”. https://www.halfbakedharvest.com/slow-cooker-french-wine-and-mustard-chicken/, which fits but I changed the name a touch to reflect the flavors I find make the dish.  I absolutely love this, and you will too.  

Simple ingredients here, so quality is key.  Searing the chicken is important, imparting flavor and texture to the chicken, more than most slow cooked recipes I’ve tried.  The Sauce is simply thrown in and stirred, toss the chicken in with a few pats of butter and close the lid.  

Slow Cooker French Chicken with Mustard and Kale

Print Recipe
Slow cooked chicken simmered in white wine, mustard, and cream with kale, shallots and parmesan.
Course dinner
Cuisine American, French
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Cost $25

Equipment

  • slow cooker

Ingredients

  • 4-6 split chicken breasts, skin on, deboned roughly 2.5 lbs
  • kosher salt and black pepper
  • 2 Tbsp chopped fresh thyme leaves, divided in half
  • 1 1/2 cups dry white wine I like Pinot Grigio
  • 1/2 cup heavy cream, or full fat canned coconut milk
  • 3 Tbsp dijon mustard
  • 3 Tbsp whole grain mustard
  • 3 shallots, thinly sliced
  • 3-4 cloves garlic, smashed, peeled, and minced
  • 2 Tbsp Olive oil
  • 3 Tbsp butter
  • 1/2 cup grated parmesan
  • 1 bunch tuscan kale, stemmed and roughly chopped

Instructions

  • Start by seasoning the chicken liberally with salt and black pepper, and 1 Tbsp of the chopped fresh thyme. Let the chicken rest and come close to room temp while you preheat a 12 inch skillet (cast iron works great here) to medium high heat.
  • In the basin of your slow cooker, combine the ingredients for the sauce - white wine, cream or coconut milk, both mustards, shallots, garlic, and the remaining Tbsp of thyme. Stir until you see everything come together.
  • When the skillet is hot, add 2 Tbsp of Olive oil, and sear the chicken, skin side down first, for roughly 3 minutes a side, looking for a golden crust. Be careful not to overcrowd the pan, as the skin will steam rather than get the desired color. I tend to do this in two batches, and keep the chicken on a plate to the side in between. When done, place all the chicken into the sauce in the slow cooker, keeping the skin up and out of the liquid. Add any remaining juices from the plate too - even if just a tablespoon of drippings, they hold incredible flavor. Throw the butter into the top in a few pieces, cover and cook on high for 2 1/2-3 hours. Cook time will depend on the size of your chicken breasts.
  • At the end of the cook time, remove the chicken to a plate, and toss the kale and parmesan into the cooking liquid. Cook on high for another 5-10 minutes until the kale is wilted. Then put the chicken back into the sauce, and serve as you like. I like this dish over baked white rice, mashed potatoes, even polenta. It also holds up on it's own with a side of salad.

Notes

This recipe is taken from Half Baked Harvest, Tieghan Girard's incredible food blog - she calls it "Slow Cooker French Wine and Mustard Chicken" - I have only made minimal tweaks, but renamed it as I think it claims the true flavors of the recipe more.  
You can make this with skinless chicken breasts, but I highly recommend using skin on - it's easy to de-bone chicken breasts if your butcher doesn't offer it cut this way.  
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Sweet

Dark Chocolate Homemade Peppermint Patty Brownies

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Dense, dark chocolatey brownies stuffed with mini peppermint patties – chocolate mint perfection!

It’s Friday.  These brownies are ridiculous.  Anyone can take a box of brownie mix and put it together in minutes, and they are good.  But these.  These are ridiculous.  And they aren’t hard to make.  They are hard to stop eating.  

The ingredients are simple, rich, and easy to throw together.  The only thing you might need at the store is the peppermint patties, unless you keep bags of those on hand!  And don’t use anything organic or knock-off.  Peppermint Patties here only.  

Dark Chocolate Homemade Peppermint Patty Brownies

Print Recipe
Dense dark chocolatey brownies surrounding mini peppermint patties
Course Dessert
Cuisine American
Keyword peppermint patty brownies, mint brownies, chocolate brownies with mint
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 50 minutes
Servings 12
Cost $8

Ingredients

  • 3 sticks butter, melted and cooled slightly plus more at room temp for greasing the baking dish
  • 3 cups sugar
  • 4 xl eggs
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 16-20 small peppermint patties

Instructions

  • Preheat oven to 350 degrees, and center an oven rack for baking.
  • Using about a tablespoon or two of room temp butter, grease a 9x13 baking dish, especially the corners. Line with a piece of parchment paper as well, as these are hard to get out of the pan sometimes!
  • In a large bowl, combine the melted butter with the sugar, using a whisk, and slowly add the beaten eggs. In a smaller separate bowl, mix the dry ingredients, flour through salt, and then slowly add those to the wet, whisking and then switching to a spatula. Don't over-mix - stir only until fully combined.
  • Cover the bottom of the lined baking dish with a thin layer of the brownie batter - you want to reserve more than half of the batter for topping. Lay the peppermint patties on the batter, slightly pressing to adhere, but not pushing down to the bottom of the baking dish. It's best to avoid the edges of the dish with the peppermint patties, as they can stick when baking if not surrounded by batter. Then add the rest of the batter making sure to completely cover all the candies. Any candies that are not covered with batter will get rock hard in the baking process.
  • Bake at 350 for about 38-45 minutes. It will be hard to tell with a knife if the batter is set, given there is melted candy inside. The best way to tell is to shake the pan gently and if the center is fairly set, you should remove the pan. You don't want to overbake these, and their thickness means carry over cooking will help solidify as they sit. Also, underdone brownies are just better. Cool COMPLETELY in the pan, on a baking rack, and then cut into small squares.

Notes

This is a recipe that has been adapted from several all over the internet, but the closest is the All Recipes version.  I use butter instead of margarine (gross), and vastly reduced the cooking time.  Other than that, thanks for the recipe!
This is something we tend to make at the holidays, but there's no bad time for a peppermint patty brownie!
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Appetizers/Snacks, Dinner, Lunch

Turkey Burger Sliders

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Oprah’s favorite turkey burgers, downsized and done right!   Hands down the winner for all turkey burgers I’ve come across.  These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!

This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger.  It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa!  She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!

Turkey burgers get a bad rap, and they often should.  Unusually dry and bland, they can taste like cardboard.  These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly.  They are easy to prep in advance and cook later, as they benefit from resting in the fridge.  They also freeze well, which makes them a great make ahead meal for busy weeknights.  They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately.  (I forgot to put the lemon in this pic!)

 

Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders.  It’s a fun meal that makes a great leftover after school snack too, when downsized like this.   The ingredients to the right are for serving and topping – including the TJ’s slider buns.

Turkey Burger Sliders

Print Recipe
Oprah's favorite turkey burger, downsized and done right!
Course dinner, Lunch
Cuisine American
Keyword turkey burger, maralago turkey burger, sliders
Servings 6

Ingredients

  • 1/8 cup chopped scallions
  • 1/8 cup chopped celery
  • 1 Granny Smith apple, peeled and chopped
  • 1/8 cup canola oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs dark ground turkey meat
  • 1 tsp tabasco
  • 1/2 lemon, zest grated and juiced
  • 1/2 cup chopped fresh parsley
  • 1/8 cup mango chutney SEE NOTES**
  • burger buns I use slider buns from Trader Joe's
  • 12 slices cheddar or Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 Tbsp mango chutney
  • 2 dashes tabasco
  • sliced avocado, for serving if desired

Instructions

  • To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
  • When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
  • I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
  • For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.

Notes

  •  This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger.  I have made a couple of minor adjustments.
  • The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating.  I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
  • Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!
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Appetizers/Snacks

Brown Butter Popcorn

2 Comments

Crispy popcorn with nutty brown butter and salt – the perfect after school, or game day snack!  

Homemade popcorn doesn’t get enough love.  Molly Baz gets it right in her cookbook, Cook This Book, with her recipe simply called “The Right Way to Make Popcorn”.  You will never go back.  This is the ultimate in buttery salty fluffy popcorn, made with just a dutch oven and a few simple ingredients.  It comes together in minutes, it’s incredibly flavorful, and isn’t greasy – the flavors of the butter and salt pop WITH the corn, infusing it throughout.  The first couple of times I made this, I thought I burned it – I tested with several different types of oil, and realized the milkfat solids from the butter were toasting, ultimately making the popcorn have that delicious nutty brown butter decadence.  I thought about using ghee, but this was the best part!  I think Molly suggests using a tsp of ground turmeric to hide that color tint, but it gives it character – so let it ride.  You will like it either way.

Brown Butter Popcorn

Print Recipe
Old school popcorn made with the nutty flavor of brown butter.
Course Appetizer, Snack
Cuisine American
Keyword popcorn, brown butter
Servings 6

Equipment

  • dutch oven

Ingredients

  • 1/4 cup canola or coconut oil needs a high cookpoint
  • 1/2 cup popcorn kernels
  • 1/4 cup unsalted butter
  • 1 1/2 tsp kosher salt

Instructions

  • Heat 1/4 cup canola or coconut oil in a large dutch oven over medium heat, until shimmering.
  • Add 1/2 cup popcorn kernels, 1/4 cup butter, and 1 1/2 tsp salt to the pot, swirling until the ingredients are all melted together. Immediately put the lid on, and continue to cook over medium heat, swirling every 30-60 seconds. Cook until you hear 3 second breaks in the popping, then remove from the heat, and tilt the lid about 1 inch, to allow steam to escape will the last few kernels pop.
  • Pour the kernels into a large bowl, and enjoy!

Notes

This recipe is from Molly Baz's cookbook, Cook This Book, and the recipe is simply called "The Right way to Make Popcorn" - I completely agree.  She recommends adding a tsp of ground turmeric, helping to mask the brownish tint from the browned butter - I don't mind that, and leave it out.  
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