Make This No-Bake Peanut Butter Pretzel Bars Recipe Tonight

Back to school season is HERE. If you have little ones at home, it’s time to start thinking about packing lunches again. Need some inspiration? Look no further than our No-Bake Peanut Butter Pretzel Bars! They’re a cinch to make and will be a hit with kids AND parents. (They would even be delish for tonight’s VMA viewing party… or tomorrow’s Emmys bash ;) Read on for the recipe!


– 1 cup salted butter

– 3 cups graham cracker crumbs

– 1 1/2 cups powdered sugar

– 1 1/2 teaspoons vanilla

– 2 cups creamy peanut butter

– 2 cups pretzels, broken into pieces

– 2 1/2 cups semisweet chocolate chips

Instructions:
1. Melt the butter. In a large bowl, combine the melted butter, graham cracker crumbs, powdered sugar and vanilla. Mix. Add 1 1/2 cups of the peanut butter and 1 1/2 cups of the pretzel pieces. Stir.

2. Press the peanut butter mixture into a 9×13 baking dish lined with parchment paper. Smooth with a spatula.

3. In a small bowl, combine the remaining 1/2 cup of peanut butter and chocolate chips. Microwave for one minute. Stir. Continue to microwave in 30-second intervals until completely melted.

4. Pour the melted chocolate mixture over the peanut butter bars. Sprinkle with pretzels. Refrigerate for 30 minutes, or until firm. Cut into squares and enjoy!

Melt the butter. In a large bowl, combine the melted butter, graham cracker crumbs, powdered sugar and vanilla and then mix these ingredients together.

Add 1 1/2 cups of the peanut butter and 1 1/2 cups of the pretzel pieces and stir. Press the peanut butter mixture into a 9×13 baking dish lined with parchment paper. Smooth this all down with a spatula.

In a small bowl, combine the remaining 1/2 cup of peanut butter and chocolate chips. Microwave for one minute and stir. Continue to microwave in 30-second intervals until completely melted being careful not to go too far and burn your mixture.

Pour the melted chocolate mixture over the peanut butter bottom.

Smooth the chocolate with a spatula and sprinkle with pretzels.

Refrigerate for 30 minutes, or until firm.

Cut into squares and enjoy!

Dessert doesn’t get easier than this, guys.

These bars are the perfect afternoon pick-me-up. Yum!

Halloween can be a whole lot of spooky fun for everyone. From creating the perfect DIY Halloween costume to updating your gallery wallto indulging in boo-zy Halloween cocktails all season long, it can be a very busy time of year, too. Here's a kitchen time-saver: no-bake Halloween treats! Tackle all your Halloween plans with these easy Halloween treats that are frightfully simple to make and fun for kids and adults alike – no oven necessary!

Brit + Co

Creepy Petit Fours

Nothing says 'Halloween' quite like a smattering of bite-sized blood. Shards of sugar make a super creepy cake topper for these tiny bites. (via Brit + Co)

Brit + Co

Blood and Bones Cocktail

What could be creepier than bone-inspiredjello shots? Let them float in a blood-red cocktail. Cheers! (via Brit + Co)

Brit + Co

Pumpkin S'moreos

Here's a crazy idea: combine summer's favorite treat with milk's favorite cookie and Halloween's favorite flavor. Yum, yum, yum. (via Brit + Co)

Brit + Co

No-Bake Mummy Sponge Cake

Get ready to unleash your inner artist and freehand a mummy design with this delicious no-bake sponge cake recipe. (via Brit + Co)

Brit + Co

Frankengoblin Jello Shots

Oreos. Jello. Are you sensing a theme here? These cookie shooters will scare your socks off! (via Brit + Co)

Brit + Co

Homemade Candy Bars

In case your local grocery store is all out of your favorite Halloween candy, you can make your own! (via Brit + Co)

Brit + Co

Reese's Peanut Butter Shooters

Take your favorite Halloween candy up a notch with some chocolate vodka. (via Brit + Co)

Brit + Co

Gummy Worm Ice

Don't like creepy crawlers? Trap them in ice for the perfect Halloween cocktail garnish. (via Brit + Co)

Brit + Co

Candy Corn Popcorn

Since we can't enjoy candy corn year-round, let's go candy corn overboard this whole month. This no-bake Halloween treat doubles the fun with candy corn popcorn served in a tri-color waffle cone. (via Brit + Co)

Brit + Co

Candy Corn Jello Shots

Let your partygoers shoot back these tasty shots of festive color and scary spirit. Pro tip: always make extra shooters! (via Brit + Co)

Spooky Punch

Servings: 12

Prep time: 5 minutes

Total time: 5 minutes

Ingredients:

  • 4 cups white tea, such asPOM Pomegranate Orange Blossom White Tea
  • 2 cups vodka, tequila, or gin
  • 1 1/2 cups pineapple juice
  • 2 cups orange or mandarin juice
  • 1/2 cup water
  • 3 cups sparkling water
  • Lychees and oranges, sliced for garnish
  • Ice

Preparation:

  1. In a large bowl or pitcher, add white tea, spirit of choice, water, pineapple juice, mandarin juice and water.
  2. Stir to combine.
  3. Top with sparkling water, and garnish with lychees and orange slices.

Salt & Lavender

Halloween Pumpkin Cheesecake Dip

This is basically pumpkin spice cream cheese frosting in a bowl — the way it was meant to be eaten. (via Salt & Lavender)

Half Baked Harvest

Sweet and Salty Healthier Caramel Apples

While you do need to heat up the maple syrup, honey, cream, and vanilla to make the caramel, all you have to do after that is dip some apples into the caramel, and drizzle with chocolate. Lots and lots of chocolate. (via Half Baked Harvest)

Jodi Levine

Halloween Bats

Supplies:

  • Mandarins, such as Wonderful Halos
  • Food coloring markers
  • Scissors
  • Black heavyweight paper or card stock
  • Paring knife
  • Adhesive dots

Instructions:

  1. Draw jack-o-lantern faces onto the mandarins with the food coloring marker.
  2. Cut pairs of bat wings, leaving an extra bit – around ¼ inch – on the flat side to fold back and act as a tab. Add an adhesive dot to the tab to adhere each wing to the mandarin.
  3. Cut pairs of small triangles for ears. Use the knife to cut small shallow slits on the top of the mandarin and tuck in the ears. (via Jodi Levine)

Mom on Timeout

Easy Pumpkin Patties

Whip up these festive homemade candies for a treat that will put your actual Halloween candy to shame. Each bite is as buttery and sugary as the last! (via Mom on Timeout)

Something Swanky

Peanut Butter Candy Corn Bark

Just in case caramel's not your thing! Plus, you can't ever go wrong with pretzels and PB! (via Something Swanky)

Epicurean Mom

Spiderweb Cheesecake Halloween Treat

The itsy-bitsy spider... ended up on your Halloween cheesecake (that you didn't have to bake)! (via Epicurean Mom)

Homemaking Hacks

Halloween Chocolate Bars

Did you know you could make candy corn- and Oreo-filled brownies without using your oven? This is turning into the best Halloween ever. (via Homemaking Hacks)

Hungry Happenings

Black Cat Cookies

Our favorite thing about these ominous feline bites is that the cookies are pre-made and totally smothered in melted chocolate. Me-ow! (via Hungry Happenings)

A Bajillion Recipes

Butterfinger Fudge

Here's another homemade (and more adult-ish) spin on one of Halloween's staple sweets. (via A Bajillion Recipes)

Marin Mama Cooks

Homemade Almond Joy and Mounds Bars

It seems these candy bars only make an appearance come Halloween. But we're willing to bet the homemade kind will stick around all year. They're that good! (via Marin Mama Cooks)

Creme de la Crumb

Mummy Truffles

These mummy truffle bites don't have a trace of “scary," thanks to the decadent pumpkin cheesecake filling. (via Creme de la Crumb)

Healthful Pursuit

Vegan Twix Bars

Something tells us the word “healthy" never comes to mind when you're eating a Twix. That's all about to change with this no-bake vegan dessert. (via Healthful Pursuit)

Family Fresh Cooking

Cheerios and Chocolate Tart

You're never too old for a helping of Cheerios. Especially when they're looking at you from this jack-o'-lantern tart! (via Family Fresh Cooking)

Finding Zest

Halloween Monster Marshmallows

These sweet desserts are about as no-bake as it gets. Plus, you only need four ingredients: candy eyes, candy melts, oil, and marshmallows. (via Finding Zest)

The Semisweet Sisters

Halloween Spider Donuts

Here, you'll use not just one, but two donuts per treat: one traditional donut and one donut hole for the creepy-crawly spider. (via The Semisweet Sisters)

Shaken Together

No-Bake Sugar Wafer Frankenstein Cookies

For this DIY Halloween dessert, all you'll need are sugar wafers, candy melts, chocolate sprinkles, and candy eyes. Yes, if you haven't gotten the hint already: you need to buy some candy eyes! (via Shaken Together)

Sugar Spice and Family Life

Graveyard Dirt Cake Cups Halloween Treats

These layered cookie-and-pudding cups are to die for. See what we did there? (via Sugar Spice and Family Life)

Unicorn Hat Party

DIY Halloween Monster Apple Bites

This kid-friendly DIY treat is only *kinda* creepy. It's also really cute, and a surprisingly healthy Halloween snack, made from apples, peanut butter, strawberries, corn, and — you guessed it — candy eyes. (via Unicorn Hat Party)

Inside BruCrew Life

Peanut Butter Zombie Eyeballs

It may be hard to believe, but these super-cool zombie eyeballs are simple to make. Just make sure you give yourself enough time to prepare them before your big party. They'll need at least an hour or two to make, including chill time in the fridge. (via Inside BruCrew Life)

Follow us on Pinterest and subscribe to our email newsletter for more Halloween treat ideas!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

This post has been updated with additional reporting by Theresa Gonzalez and Meredith Holser. Previous reporting by Miranda Eifler and Maggie McCracken.

Emily in Paris season 4 was the buzziest season yet, and for good reason. Emily's in Rome, Camille was never pregnant, and Gabriel's hair went from très hot to tragique. In addition to the viral response to Gabriel's new hair, season 4 left me pretty sad because after four years of waiting for Emily and Gabriel to get together, they almost immediately break up — and actor Lucas Bravo is just as confused as we are.

Carole Bethuel/Netflix

“The ‘sexy chef’ was very much part of me in Season 1 and we grew apart season after season because of the choices he makes and because of the direction they make him take,” Lucas Bravo told IndieWire while promoting Mélanie Laurent’s Freedom. “As they made him kind of unaware of his surroundings, of the dynamic, always victimizing and always being completely lost in translation and oblivious to anything that is happening around him and being manipulated by everyone, it kind of became not fun for me to shoot or to see a character I love so much and brought me so much, being slowly turned into guacamole. I really grew apart from him.”

Honestly it makes me really sad that a character we all love so much is becoming unrecognizable. But at the same time, it makes me feel a little bit better, because we're not the only ones who feel like Gabriel has changed. And while Lucas has done what he can to bring those early-series aspects of Gabriel back, he says "there is only so much I can do in the limits of a script.”

Netflix

“I tried for seasons to bring nuances but we don’t have much liberty on set," he continues. “It makes me question if I want to be part of Season 5…because my contract ends at Season 4. I really want to see if Gabriel gets back to his fun, cheeky, playful, alive self. Because three seasons playing melancholic, sad, depressed, and lost is not fun anymore. It’s a comedy, everybody is having fun around me, everybody is jumping around, and I’m just slowly sinking into god knows what.”

Say what now?! If Lucas Bravo leaves Emily in Paris, I truly don't know what I'd do. Gabriel is my favorite character on the show! (Or at least, early Gabriel was.) Seeing him move from 30, flirty, and thriving to someone who's consistently in the middle of an existential crisis doesn't make sense within the world of the show. And even though Lucas thinks the show has a "lack of risk," he still loves everyone involved.

“I love the show. It started everything for me. I love the show and the people in it," he says. "With saying that, I feel like I am not being nice or grateful, but when you love something you want it to be…you want the best version of it. I’m not going to lie, I’ve been frustrated with the direction by character is taking. But we’ll see where it goes. The show is not over.”

Just like the show's iconic costumes are all about expression and fun, here's hoping Emily in Paris is able to bring some life back into our favorite chef. Because if not, it sounds like we could be nearing the end of the show's most popular would-they-won't-they relationship. Fix this Netflix, I beg you!

What do you think of Lucas Bravo's dilemma? Do you miss season 1 Gabriel? Let us know in the comments and check out the latest Emily in Paris season 5 news.

When Sonja and Alex Overhiser got hitched, they wanted to start hosting friends and family for dinner. But there was a problem: neither one of them really knew how to cook. “We started the A Couple Cooks blog to document our learning to cook together, and it gradually grew into both of our full-time jobs,” says Sonja. What they found in the process was that cooking together was actually fun. Also: cooking together can bring you closer and inspire new recipes that you love, and it encourages you to build community.

“For us, food has always been about people," adds Alex. "So we thought it would be especially meaningful to write a book about the joy of togetherness in the kitchen, and inspire other people to grab a partner (significant other, family member, or friend) and whip up something delicious together.”

Their new book A Couple Cooks: 100 Recipes to Cook Together releases this week and makes a great holiday, wedding, or anniversary gift for couples, new and seasoned. Here, Sonja shares a few tips for cooking with your partner, plus four comforting and delicious recipes excerpted from the book!

Tips For Cooking With Your Partner

Shelly Westerhausen Worcel

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Shelly Westerhausen Worcel

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

  • 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp Old Bay seasoning (see Tips)
  • ¾ tsp kosher salt
  • 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
  • ⅛ tsp cumin
  • Freshly ground black pepper
  • 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
  • 2 romaine hearts (about 8 oz [230 g]), chopped
  • 2 cups [120 g] chopped red cabbage
  • ¼ cup [18 g] Parmesan cheese shavings
  • ¼ cup [35 g] roasted pepitas (see Tips)
  • 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing
  1. Preheat the oven to 450°F [230°C].
  2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
  3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
  4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

  • ¼ cup [60 g] mayonnaise
  • ½ cup [120 g] Greek yogurt
  • ¼ cup [8 g] finely grated
  • Parmesan cheese
  • 1 Tbsp red or white wine vinegar
  • ½ Tbsp Dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (optional)
  • ½ tsp kosher salt
  • Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

  • 1½ Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ cup [52 g] packed light brown sugar
  • 2 ¼ cups [315 g] all-purpose flour
  • 2 Tbsp unsalted butter, melted
  • 1 cup [200 g] granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 egg
  • 1 cup [240 ml] milk of choice
  • ¼ cup [60 ml] neutral oil
  • ¼ cup [60 ml] unsweetened applesauce
  • 2 tsp vanilla extract
  1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
  2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
  3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
  4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
  5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
  6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
  7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

  • 1½ cups [210 g] all-purpose flour
  • 1 Tbsp granulated sugar
  • ¾ tsp kosher salt
  • ¼ tsp baking powder
  • 10 Tbsp [150 g] cold unsalted butter or vegan butter
  • 5 to 6 Tbsp [80 to 90 ml] cold water
  • 1 egg, for the egg wash
  • 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

  • 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
  • 2 Tbsp light brown sugar
  • 2 Tbsp granulated sugar
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ½ tsp cornstarch
  • 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)
  1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
  2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
  3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
  4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
  5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
  6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
  7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
  8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

  • ½ cup [100 g] granulated sugar
  • ¼ cup [60 ml] water
  • ½ tsp kosher salt
  • ⅓ cup [80 ml] heavy cream
  • ½ Tbsp bourbon (see Tips)
  • ¼ tsp vanilla extract
  1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
  2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
  3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
  4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

  • 3 cups [420 g] bread flour
  • ¼ cup [50 g] granulated sugar
  • 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
  • 1 tsp kosher salt
  • 4 Tbsp [55 g] unsalted butter
  • 1 cup [240 ml] milk
  • 1 egg, beaten

Filling

  • ½ cup [100 g] packed light brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp ground cardamom
  • 1 tsp lightly packed orange zest
  • 1½ Tbsp unsalted butter, melted

Frosting

  • ½ cup [60 g] powdered sugar
  • 1 Tbsp milk
  • ⅛ tsp vanilla extract
  1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
  2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
  3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
  4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
  5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Thanks Sonja and Alex! Check out A Couple Cooks: 100 Recipes to Cook Together for more delicious recipes you can cook together.

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Paris Hilton and Nicole Richie created reality TV gold when The Simple Life debuted in 2003. Their antics were outlandish, but we couldn't help repeating their iconic phrases like "That's hot" or "Sanasa" during random moments in our own lives.

It's no secret the two didn't really act that way, but their 'characters' left a huge mark on a generation of millennials. "I knew what I was doing but the whole world didn’t, so it was kind of frustrating to me to be perceived in that way because it’s not who I am at all," Paris told People.

Even though she may have felt judged, it seems that Paris Hilton realizes how many people actually loved The Simple Life because she and Nicole Richie are teaming up to film a reunion special that'll debut on Peacock as we speak! Here's everything we know so far!

When did speculations about 'The Simple Life' reboot begin?

NBCUniversal Media

Peacock first shared a video clip on Instagram that hinted something special involving Paris Hilton and Nicole Richie is coming in May. A nostalgic TV set with a black and white screen can be seen while our favorite duo's voices can be hearing saying, "Sanasa, Sanasa."

Peacock captioned the post, "New Era. Same Besties. Coming soon to Peacock," and fans could barely contain their excitement. Even celebs like Naomi Campbell and Katy Perry commented on these hot vibes.

Bravo

Then Paris Hilton took to her own Instagram to share more about what fans could expect. She said, "As some of you may know, we are doing a reunion special to celebrate 20 years of our show The Simple Life and it's been so much fun."

Actress Selma Blair shared how much she's looking forward to this by commenting that she's "living for this."

So are we!

What was 'The Simple Life' about?

The Simple Life/20th Century Fox

The Simple Life showed Paris Hilton and Nicole Richie as they basically traded their wealthy lifestyles for 'everyday' living. Cameras followed them from fast food jobs to dealing with getting out of sticky situations they'd supposedly never experienced. Needless to say, it was hilarious, iconic, and instant reality TV gold.

How long was 'The Simple Life' on air?

Peter Kramer/Getty Images

The Simple Life was on air from 2003 to 2007 with five successful seasons. It seemed like it wasn't going to be hit at first, but it defied expectations. By how much you ask?

According to reporting from The Cut, somewhere around 13 million viewers tuned in to watch Paris Hilton and Nicole Richie's oddball take on daily life. That's a pretty huge deal if you ask us!

When will 'Paris & Nicole: The Encore' debut?

Frederick M. Brown/Getty Images

Paris & Nicole: The Encore will premiere on Peacock December 12! The two were previously seen at a Sonic drive-thru yesterday so it can be assumed filming is underway (via People)!

Sporting partial Sonic uniforms, Paris Hilton and Nicole Richie added accent pieces that match their signature flairs. Paris wore a pair of reflective sunglasses, silver sequin heels, and added a pink flip phone to front of her blue apron. Nicole wore gold hoops and a pair of slingback pumps alongside her hotdog mascot costume. That's hot (dog).

How does Paris Hilton and Nicole Richie feel about reuniting for a reunion special?

Frazer Harrison/Getty Images

Paris Hilton has expressed how much she loves to be sharing the screen with Nicole Richie again. "I'm so excited to be doing this with Nicole on Peacock. Nicole has been my best friend since we're 2 years old, every memory that I have is with her," (via E! News).

Nicole also posted a few throwback moments from The Simple Life on her Instagram, but the most notable one is the video mashup of them singing "Sanasa, Sanasa" over and over. "20 years ago, not only did we become television stars… we became song writers. Happy Anniversary Sill @parishilton#TheSimpleLife#sannnasaaaaa" she wrote in the caption.

What have Paris and Nicole said about their reunion special?

Peacock

Paris Hilton and Nicole Richie sat down with W Magazine to let the world know the Paris & Nicole: The Encore show is on its way! Not only that, but fans can expect to see an Opera version of the show they fell in love with two decades ago. Paris said, "The idea of the opera was unexpected" while Nicole chimed in with, "What people need, even though they don't know it yet, is for 'Sanasa' to be an opera.'"

The two besties came up with the idea via a series of texts that started off as ideas between them. Nicole said everything "came up organically" for the two and we can only imagine the memories this brought up for them. OG influencer Paris even talked about how The Simple Life was an "important show in pop culture history" and we couldn't agree more!

Nicole truly wants people to enjoy themselves while watching Paris & Nicole: The Encore and "find the same joy" she had while filming it. According to Paris, she feels what they have is "magic" because "there's just so much history behind it."

It's not every day that you can get to have fun with your best friend while coming up with long-lasting memories that contribute to pop culture, but Paris and Nicole have always danced to the beat of their own drums. Now we'll get to see them in action again!

Watch The Trailer For 'Paris & Nicole: The Encore'

www.youtube.com

- YouTube

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This post has been updated.

Friendsgiving season is coming folks! And if you have one on the books, but have no idea what to cook, we have you covered. From deliciously cheesy veggies to a healthy take on everyone's favorite spuds, we're rounding-up easy recipes to make that won't weigh heavy on your pocketbook. Take a look through to see the yummy ensembles you should be whipping up!

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Drop Biscuits

Because everyone needs a carb to soup all those juicy drippings on your plate. This 'The Final Table' winning recipe does the job.

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Smashed Brussel Sprouts

Not crazy about veggies? These greens will change your mind. Topped with cheese, chives, and a nice crisp topping, they're extra yummy (and keto-friendly!)

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Cacio e Pepe Chickpeas

Sure this one is a bit non-traditional, but your vegetarian friends will love it. Plus they make the perfect topping to nearly any dish (who needs croutons when you have these anyways?!).

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Roasted Broccoli

Puts some greens on your plate with this holy-grail recipe. Trust us: It's sooo easy!

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Instant Pot Butternut Squash Polenta

Dust off the ole' Instant Pot will this delectable fall polenta. Filled with butternut squash and lots of parmesan you (and your besties!) will quickly fall in *love*.

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Roasted Sweet Potato

Just when you thought you knew how to roast sweet potatoes, this recipe came along. And boy are we taking notes!

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Slow Cooker Mulled Wine

Be the friend that brings the booze. This autumn-themed mulled wine drink will warm everyone's spirits.

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Fall Quinoa Salad

If you're designated salad duty, take a twist on it by packing it full-on quinia, pomegranate, and a tangy dressing. Yum!

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Cheesy Pasta Bake

When the temperatures drop, your friends will be extra thankful for this soul-warming, cheesy pasta.

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Spinach + Mushroom Gnocchi Casserole

No time? No worries! This freezer-friendly pasta bake complete with pillowy gnocchi, creamy mushrooms and spinach is super easy to create ahead of time, without taking away from any day-of deliciousness.

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Cheddar, Jalapeno, and Chive Biscuits

Upgrade your biscuits with "addicting" flavors of cheddar, chives, and jalapeños. Pro tip: Double the batch to ensure you have more than one for everyone!

Brit + Co

Keto Cheese Ball

Your hostess will thank you extra for showing up with an app to tide guests over until the main meal is served. Packed with yummy baked potato fixings, it's got an extra "kick" to make it comparable to store bought options. Plus it's keto-friendly... you can't go wrong with that!

Brit + Co

Cheesy Keto Asparagus

Keep the keto ideas coming, am I right?! Make this popular Pinterest vegetable dish loaded with garlic and extra cheese. Yes please!

Brit + Co

Yogurt Slow Cooker Mashed Potatoes

Pack a 'lil extra protein into your mashed spuds (with the bonus of making them extra creamy!). Who knew yogurt would soon become your go-to secret ingredient?

Brit + Co

Pumpkin Spice Toffee

And let's not forget about the sweets! Make a batch of this pumpkin spice-flavored treat as a great take-home option for overstuffed guests! (Just be sure to save some extra for yourself!)

Follow us on Pinterest for more tasty Thanksgiving recipes!

This post has been updated.