These crunchy, chewy squares of bliss elevate dessert bars to a whole new level. I mean, what’s not to like? Kids love the cherry-coconut combination, and adults appreciate the subtle pairing of white chocolate and macadamia nuts. Serve them straight from the pan or stack them on a cake plate in a pretty pyramid. However you dish them up, it’s a win-win for everybody—especially you.Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie Brittle. Click here to purchase your own copy.
Most North Americans think habanero equals fire. I think habanero equals aromas of tropical fruit and flowers... plus some pretty searing heat. By roasting habaneros along with garlic and blending them into seasoning, we’ve already mitigated their heat without doing too much damage to that beautifully aromatic flavor. Adding a touch of honey soothes the heat to a very manageable glow.
Still scared about using habaneros? Try using two or three serrano chiles (or two small jalapeños) instead.
Click here to see A Mexican-Inspired Holiday Dinner.
Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.
Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
There are simple, easy ways to spice up your salad, and they don’t involve high caloric additives or heavy dressings. To switch up your salad routine, think of your salad as layers, and work to improve each layer so that you don’t overdo the whole thing. Whether it’s starting with the base by choosing something different than regular old iceberg lettuce, or choosing a variety of colorful vegetables for your second, by thinking about a salad in layers, it’s easy to make it fun and impressive.