Ever since I created my Chocolate Chocolate Brownie cups, which are an even easier version of my brownies that Jenna Fischer from The Office raved about on The Tonight Show with Jay Leno, saying, “They played no small part in my recovery [speaking of her back injury],” I’ve been particular about eating only a select few varieties of brownies. Because mine taste like they are full of fat, I don’t see a reason to eat actual fatty ones that don’t taste any better. I will say, however, that when prepared as suggested as part of this recipe, the No Pudge! Brownies are definitely worth the calories. This recipe even shocked my team—it’s truly delicious, not to mention fun! To crush the peppermints, place the unwrapped candies in a resealable zip-top bag. Using the flat end of a meat mallet or the bottom of a heavy skillet, pound them until they are crushed into fine shavings. If you really want to save time, look for peppermint sprinkles near ice cream cones and ice cream toppings (brands such as Ken Craft and Wilton make them). They’re more expensive than buying the peppermints and crushing them yourself, but they’re a timesaver! If you’re not serving this pizza to your guests immediately, add the toppings to the brownie just before serving. If made too far ahead, the peppermints tend to run slightly on the whipped topping so it won’t look quite as pretty (though it will still taste delicious!).
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.