No-Bake Peanut Butter Pretzel Bars

No-Bake Peanut Butter Pretzel Bars
Salty & sweet, I had to share my no-bake peanut butter pretzel bars. After posting a picture of these treats on Instagram, I heard from lots of people that they would like to try the recipe. The bars are very easy to make, and as we inch toward summer, what could be better than not pre-heating the oven!? To give them a more fancy look, I used a rectangular tart pan instead of the usual square baking dish.

If you want more Last Ingredient food and fun, say hello and follow me on Instagram. Also, if there are other recipes you would like to see, please share them below in the comments!

No-Bake Peanut Butter Pretzel Bars
No-Bake Peanut Butter Pretzel Bars
Adapted from Ghirardelli

Makes about 12 bars

Non-stick cooking spray
6 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
4 ounces pretzel sticks, crushed (about 1 cup of crumbs)
2/3 cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3/4 cup bittersweet chocolate chips
Pretzels, any shape, for decorating

Grease a non-stick rectangular tart pan with a removable bottom with non-stick cooking spray. (You also can use an 8-inch-square pan. I recommend lining it with parchment).

In a large bowl, stir together the butter, vanilla extract, pretzel crumbs, peanut butter and sugar. Press the dough into an even layer in the bottom of the pan.

Place the chocolate chips in a small microwave-safe bowl. Melt them in 30-second blasts in the microwave, stirring until smooth. Pour the chocolate in the pan. Use an offset spatula or knife to spread. Sprinkle with pretzels.

Refrigerate until firm, at least 1 hour, before cutting. Store in an airtight container in the refrigerator.

Grilled Chicken Nachos

Grilled Chicken Nachos
When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags all on sale. I couldn’t figure out why, and then it hit me. Cinco de Mayo is this Thursday. People might be feeling extra festive, but I don’t need a holiday to get me in the mood for Mexican food. I have a constant craving for tacos & burritos, so I am never without salsa, black beans and cilantro.

I braved the rain on Saturday and took my cooking outside, umbrella in hand, to make grilled chicken nachos. The chicken marinated in a mixture with cumin and lime juice. I grilled the chicken and corn at the same time before layering chips, cheese, black beans, jalapenos and everything else in a cast iron skillet. After a few minutes on the grill, the cheese melted. I sprinkled cilantro on top followed by salsa.
Grilled Chicken Nachos
Grilled Chicken Nachos
Serves 4

2 tablespoons vegetable oil
Juice of 1 lime
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 boneless skinless chicken breast
2 ears corn, shucked
6 ounces tortilla chips
1/2 cup canned black beans, drained and rinsed
1 jalapeno, thinly sliced
1 cup finely shredded Mexican cheese blend
1 handful cilantro, roughly chopped
Salsa for serving

In a small bowl, whisk together the oil, lime juice, cumin, paprika, onion powder, garlic powder, salt and pepper. Marinate the chicken 1 hour up to overnight in the refrigerator.

Preheat a gas or charcoal grill on medium high heat. Grill the chicken for 10-12 minutes, turning once, until cooked through. Let the chicken rest for 5 minutes before shredding with a fork.

While cooking the chicken, grill the corn, turning occasionally, until lightly charred, about 8-10 minutes. Let the corn cool slightly before cutting the kernels from the cobs.

In a 10-inch cast iron skillet, layer the chicken, corn, chips, black beans, jalapenos and cheese. Place the skillet on the grill and close the lid for a few minutes until the cheese has melted. Top with cilantro and salsa before serving.

Gluten-Free Banana Bread

Gluten-Free Banana Bread
I have a new kitchen helper in the form of my 2-year-old son. After months of attempting to hold him while cooking one-handed, we invested in a learning tower, so he can be up at counter height. Based on the big smile on his face whenever he takes his post at the end of the island, saying he loves it would be an understatement. Now he is giving me orders. I may have been demoted to sous chef status, but we are both having fun.

My little guy loves dumping everything into a bowl and mixing. Together we baked a loaf of gluten-free banana bread. This lighter version used buckwheat flour and coconut sugar. Anytime I can get my son to consume whole grains I feel like I deserve a pat on the back. After we spread the batter into the pan, he helped me carefully lay the banana halves on top. He was very proud when he took a bite of his slice and told me, “Mommy, I made it!”
Gluten-Free Banana Bread
Gluten-Free Banana Bread
Adapted from Donna Hay

Non-stick cooking spray
1-1/2 cups buckwheat flour
1 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/2 cup chopped walnuts
1 cup mashed ripe bananas (about 3 large bananas)
1 large egg
1/2 cup 2% Greek yogurt
1/4 cup vegetable oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1 banana, halved lengthwise

Preheat the oven to 325 degrees F. Line a 9-inch by 5-inch loaf pan with parchment and grease with non-stick cooking spray.

In a large bowl combine the buckwheat flour, sugar, baking powder, baking soda, cinnamon, salt and walnuts. In a medium bowl, whisk together the bananas, egg, yogurt, oil, maple syrup and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined. Transfer the batter to the prepared loaf pan. Lay the banana halves on top.

Bake the loaf until deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool the loaf in the pan for 15 minutes before removing and cooling completely on a wire rack.

Parmesan Broth

Parmesan Broth
Whenever I ask my 2-year-old what the moon is made of, his answer is “Parmesan.” My husband and I didn’t understand him the first few times he said it. Parmesan is his favorite cheese, so we shouldn’t have been surprised. We go through hunk after hunk. It’s an expensive side on my toddler’s dinner plate. I’ve tried giving him other kinds of cheese, but he requests Parmesan. I guess I should be proud of his sophisticated little palette.

I always save Parmesan rinds to throw into pots of tomato sauce and soup as they cook. It didn’t take long for me to collect enough to make a batch of Parmesan broth. As the rinds bubbled away along with onions and fresh herbs, the kitchen filled with the most amazing smell. I swapped out the usual stock for this special broth in spring soups and risottos. If you can’t save up enough rinds, you can buy them at some grocery store cheese counters.

Parmesan Broth
Parmesan Broth
Adapted from Bon Appetit December 2014

Makes about 4 cups

2 tablespoons olive oil
1 onion, peeled and quartered
1 head of garlic, halved crosswise
1 bunch thyme
1 bay leaf
3-4 parsley sprigs
1 teaspoon black peppercorns
1 cup dry white wine
1 pound Parmesan rinds

In a large saucepan over medium-high heat, heat the olive oil and cook the onions, garlic, thyme, bay leaf, parsley and peppercorns for about 5 minutes, until the garlic turns brown. Pour in the wine and simmer until the liquid has reduced by half, using a wooden spoon to scrape up any brown bits.

Add the Parmesan rinds and pour in 8 cups water. Bring to a boil and reduce to a simmer, stirring occasionally to keep the cheese from sticking to the bottom of the saucepan. Simmer for 2 hours until the broth has reduced by half.

Strain the mixture through a fine mesh sieve. If not using immediately, allow the broth to cool before storing it in the fridge up to 4 days or freeze up to 3 months.

Related Posts Plugin for WordPress, Blogger...