(Crumbl Inspired) Fudgy Cosmic Brownie Cookies

FYI: This recipe does not make a lot of cookies; it makes about 7-8 Crumbl-sized cookies.

If you would like more cookies, simply double the recipe or use a 2 tablespoon scoop

(as opposed to 4), and reduce bake time to 8-10 minutes.

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons light corn syrup (This is not to be confused with high fructose corn syrup!) 
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark cocoa powder.  (The original recipe uses Hershey's Special Dark, but I used Ghirardelli Unsweetened.)
• 1 ¼ cup all-purpose flour, spooned and not packed

Ganache Topping Ingredients:

• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• rainbow chip sprinkles (I used M&M Minis.)

Directions:

1. Preheat oven to 350°F.

2. In a large bowl, use a Kitchen Aid standing mixer or an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.

3. Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.

4. Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.

5. Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.

   
   

   

   
   
   

6. Scoop dough into 1/4 cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a 1/2" thick disc; this will help them spread instead of be puffy.

   
   

   

   
   
   

7. Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.

   Allow to fully cool on the pan before decorating. (I covered and refrigerated mine overnight and frosted them the next day.  I found that this helped the ganache settle soon after frosting the cookies.)

   
   

   Steps for ganache:

1. In a medium-sized, heat-safe bowl (cereal bowl sized), place semi-sweet chocolate chips (¾ cup).

2. In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (¼ cup) in the microwave for 30-45 seconds, or until it begins to bubble. (It’s important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it’s heating and can easily overflow.) You can also heat this on the stove; remove it once it begins to steam.

3. Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're all fully covered with the cream.  Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy.  If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.

        To decorate: 

1. Spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles (or M&M minis).  Place in refrigerator for 30-60 minutes to help the ganache harden.  I recommend refrigerating the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.

*www.designeatrepeat.com

Easy Sheet Pan Chicken Parmesan

Ingredients:

• 2 large boneless skinless chicken breasts, about 1.5 pounds (See notes on step two.)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese, DIVIDED
• 1/4 cup panko (I used Italian-seasoned.)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning (Omit if you use Italian-seasoned Panko.)
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil, more as needed
• 1 1/3 cups marinara sauce (See notes on step six.)
• 8 ounces fresh mozzarella cheese, thinly sliced*
• Chopped fresh basil, for garnish (optional)

Directions:

• Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
• Use sharp knife to cut the chicken breasts in half horizontally to make 4 pieces (as evenly thick as possible for cooking purposes). Alternatively, you can pound each breast with a meat mallet. Place the chicken between two pieces of parchment paper or wax paper and pound it until it's about 1/2 an inch. (For example, if you have three breasts, simply pound them to even thickness and don't bother horizontally slicing.)  Place on a plate and set aside.
• Using three separate, shallow bowls, put the flour in one bowl. In the second bowl, whisk together the eggs. In the third bowl, whisk together the breadcrumbs, 1/4 cup of the Parmesan cheese, panko, salt, pepper, Italian seasoning (if using), and garlic powder.
• Coat the chicken breasts in the flour mixture, then dip into the egg mixture, then roll in the bread crumb mixture, pressing to adhere, until well coated. Set aside.
• In a large cast iron skillet or heavy skillet, heat the olive oil over medium high heat (one tablespoon per breast you cook).  For example, if you cook two breasts in the pan at once, I recommend heating the pan with two tablespoons of oil.  Add the chicken and cook for 3 to 4 minutes on each side until chicken is browned on both sides. Transfer chicken pieces to the prepared baking sheet.
• Use a spoon to spread about 1/3 cup of marinara sauce on top of each piece of chicken. (If you only have three pounded breasts, just use 1/3 cup on each breast (one cup total.)) Top evenly with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese amongst all the chicken.
• Place the pan on the middle rack in the oven and bake for 14 to 20 minutes or until cheese is melted and chicken is cooked through (165 ºF). (I baked for 14 and then set the broiler at medium heat for two minutes.)
• Remove from oven and garnish with fresh basil if desired. Serve immediately.  I served with a veggie and orzo with garlic butter.
  
  
  *www.twopeasandtheirpod.com

Sheet Pan Chicken Shawarma

Ingredients:

For the Chicken:

2 pounds boneless, skinless chicken breasts (I pounded to even thickness to prevent uneven cooking.)

1/4 cup non-fat Greek yogurt (I used Siggi's Non-Fat Plain Skyr.)

1 lemon, juiced

1/2 tablespoon olive oil

2.5 teaspoons each turmeric and garlic powder

2 teaspoons each ground cumin, paprika, kosher salt

1 teaspoon coriander

For the Sheet Pan:

2 small bell peppers, seeded and thinly sliced (I used red and yellow.)

1/2 large red onion, thinly sliced

1.5 cups cherry or grape tomatoes (I used grape), cut in half

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley OR 2 teaspoons dried (I subbed with one teaspoon Italian Seasoning.)

Directions:

1. Whisk together marinade ingredients in a large bowl (yogurt through coriander).  Add chicken breasts and toss to coat well.  Cover and marinade on the counter for at least an hour, or refrigerate and marinate longer (overnight is great)!  Pull it out about an hour before cooking to allow it to get to room temperature.  To prep dinner early, prep veggies from step two and refrigerate in sealed bag until ready to bake.

2. Preheat oven to 425 degrees.  To a large sheet pan, add the sliced peppers, and onions, cherry/grape tomatoes.  Drizzle the veggies with one tablespoon of olive oil and season with salt, pepper, and dried parsley (or Italian seasoning).  Toss well, then spread in a single layer.  Scoot and shift the veggies out of the way to make a few open spaces for the chicken breasts and nuzzle them on the sheet pzzan with the veggie mixture.  (It's totally fine if some veggies are under the chicken.)  Scrape any remaining marinade from the bowl and drizzle it onto the veggies for more flavor.

3. Roast chicken and veggies for 22 minutes or until veggies are tender and internal temp of chicken reaches 160 degrees.  Turn on the broiler (I turned mine to medium broil) and finish for 2-3 minutes for a little more color on top.  Chicken should reach 165 degrees.

4. Let the chicken rest on sheet pan for about 10 minutes.  Transfer the breasts to a cutting board to thinly slice, then return them to the sheet pan.  Toss the chicken and veggies together and top with fresh parsley if desired.  Pile into pita bread (Stonefire garlic naan bread is TDF...and the mini slices are a perfect size!) and top with tzatziki, cucumber slices, chopped lettuce, hummus...any of your favorite Mediterranean toppings!

*Adapted from www.lillieeatsandtells.com

Cranberry Jalapeño Chicken Salad

Ingredients:

• 3 cups shredded rotisserie chicken
• 2/3 cup celery, finely chopped (I use about 2 stalks.)
• 1.5 (or one large) jalapeños, finely diced
• 2/3 cup dried cranberries, finely chopped (or I just buy small-sized cranberries)
• 2 teaspoons apple cider vinegar
• 2 teaspoons dijon mustard
• 4 tablespoons (or 1/4 cup) plain non-fat Greek yogurt
• 1/2 cup + 2 tablespoons mayo (I like Chosen Foods Classic Mayo.) 
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder

Directions:

1. Shred the rotisserie chicken. 
2. In a container you plan to seal your chicken salad into, combine shredded chicken and finely diced cranberries, jalapeño, and celery. 
3. In a separate small bowl, combine Greek yogurt, mayo, dijon, apple cider vinegar, sea salt, garlic powder, onion powder, and dill. Stir to combine. 
4. Pour wet mixture onto chicken to coat. 
5. Adjust seasonings as needed.  I like to add a generous pinch of pepper!
6. Top it on toast to make an open-faced sandwich, wrap into a tortilla, or scoop with your favorite crackers!

*www.onebalancedlife.com

Hummus Party Dip Platter

 

It's best to use a large, deep-sided platter, as this will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything! You can certainly halve the recipe for a smaller crowd, but I do NOT suggest using an uneven platter, such as a pie plate, as the base of that serving dish is far more narrow than the top.  See above picture for inspiration!  

Ingredients:

• 4 cups prepared hummus (plain is BEST!)
• 1/2 cup sour cream
• 1/2 cup sun dried tomatoes, finely chopped (I also rinse the jarred oil off of them.)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup seedless cucumber, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts toasted
• 1/4 cup olive oil (gradually add)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried red chili flakes, optional 

Directions:

• Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned – about 4-5 minutes. DON'T FORGET ABOUT THEM.  I like to set a timer!  Every so often, keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.
• Start by spreading the hummus onto the base of the patter – and keep the hummus a good inch or two away from the edge.  Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.
• Next, layer the sour cream and lightly spread it over the top of the hummus.
• In a small bowl, toss together the chopped sun dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.
• Next, sprinkle over the feta cheese, followed by the toasted pine nuts.
• Drizzle the olive oil and top with ground black pepper and dried red chili flakes.
• Refrigerate until ready to serve.  I like to serve mine with carrot sticks, mini sweet peppers, soft pita wedges, and pita crackers like Stonefire Naan Crisps.
  *www.lordbyronskitchen.com

One Pot Sausage + Spinach Pasta

Ingredients:

• 1 package 8 oz.  Banza pasta (I used mini farfalle (bow ties)).
• 14 oz. mild Italian pork sausage (casings removed)
• 1 small sweet onion 
• 2 garlic cloves, minced (I used 2 frozen Dorot cubes.)
• 2 cups water
• 1/2 cup grated parmesan cheese (I used additional for topping!)
• 1 1/2 cups vodka sauce (I used Whole Foods 365 brand, and used closer to 1 3/4 cups.)
• 2 large handfuls fresh spinach
• 1/2 teaspoon sea salt (+ more to taste)
• 1 tablespoon olive oil

Directions:

1. (*To prepare, I roughly chopped onion and put it into my food processor to finely chop.  I set aside (with the frozen garlic), and then used the food processor to finely chop the two handfuls of spinach.  Set aside.  Grate Parmesan.  Remove and discard casings from sausage and set aside.)  
2. Dice onion and mince garlic.  Add 1 tablespoon of olive oil to a large pot.  Add minced garlic and onion to sauté. (I lightly seasoned with s + p.)
3. To the pot, add mild Italian pork sausage to brown. 
4. Once browned, add 2 cups water and 8 oz. desired pasta to pot. 
5. Immediately following, add vodka sauce and bring to a boil. Continually stir so pasta shells don't stick. 
6. Reduce heat to simmer and add in grated Parmesan, fresh spinach, and sea salt. Continue to stir. 
7. Once spinach has wilted and pasta has thickened, remove from heat. 
8. Top with additional grated Parmesan and red pepper flakes (if desired). Enjoy!

*www.onebalancedlife.com

Dill Pickle Chicken Salad

Ingredients:

2 heaping cups rotisserie chicken breast

2 hard-boiled eggs, chopped

2 stalks celery, finely chopped

1/3 cup green onion, chopped

1/4 cup dill relish 

2 tablespoons avocado oil mayonnaise

3 tablespoons non-fat Greek yogurt

1 tablespoon red wine vinegar

1 tablespoon yellow mustard

Salt and pepper to taste

Directions:

Chop celery, eggs, onion, and shred rotisserie chicken. If you’re using rotisserie chicken that doesn’t have a ton of flavor or has been refrigerated, heat it up in a pan (for JUST a minute) and season it with salt, pepper, and maybe a little garlic. A super quick, hot sear kind of brings it back to life and takes away any weird store-bought rotisserie texture, without giving it that re-cooked poultry flavor. Nobody wants their chicken salad tasting like it’s reheated leftovers.

In a large bowl, combine all “dressing” ingredients (relish to mustard).  Add chopped ingredients and stir to combine.  Once mixed, pair with your favorite crackers, bread, or tortilla.  I like to pair with arugula, more pickles, and pickled onions!

*Adapted from www.lillieeatsandtells.com