I’m so mad guys.
Being sick is obviously awful, but being sick in the summer is pure misery.
Being hot while maintaining a fever, head pounding from both evil germs plus too much sunlight and a sore throat that cannot be quenched or cooled with sun tea.
And also: I can’t eat.
Now normally, people get stoked that they’ll inevitably lose some weight from being sick. Yeah, it is kinda awesome stepping on the scale at the doctor’s office and seeing that number has gone down since some virus decided to attack your body. In a way, you almost want to thank the virus–perhaps cook it a fine meal, give it some wine, serenade it to please don’t stay long, but before you go, would you be so kind as to shave off some of that chunk on my muffin top? Thanks.
But really, not eating makes me feel worse. I get restless. Snacky. Oh boy, do I get snacky.
I’m a snack girl. I snack mindlessly, constantly. It’s bad and probably why I fluctuate between the same five pounds over and over.
I try replacing my snacks with crudites and hummus but it isn’t the same. Honestly, the last thing I want to eat when I’m sick is something that has no flavor, like celery. I want something rich and tasty, something that I can nosh on when I’m plopped in front of the TV, feeling like this could easily be my last meal.
Okay, probably not my last meal–I only have a cold and plus, I snack far too much for it to be a true “last meal”, but you get my drift.
Anywho, I figured there was nothing better than something sweet, salty, chocolatey, and oh, SO EASY to make. That’s kind of the key when your neck now feels like a toothpick.
I got the inspiration for this post from the Brownie Batter Recipes Kristan and Shelly did last week. They’re right: brownie batter is so underrated compared to cookie dough and it shouldn’t be. It’s even easier to make and just as rich and tasty.
I sandwiched the batter between two mini pretzels for that perfect sweet & salty bite. Then to make them even more awesome, they took a quick bath in some milk chocolate and got a healthy dose of rainbow sprinkles. The result? Totally snackworthy.
1 pkg brownie mix
1 stick butter, melted
1 bag miniature pretzels
1/2 pkg milk chocolate almond bark
1. In a large bowl, combine the brownie mix and melted butter and stir until a stiff yet soft dough has formed. Make sure you get all the brownie mix crumbs on the bottom!
2. On a foil-rimmed baking sheet, spread out a bunch of pretzels in an even layer. Using a small spoon or cookie dough scoop, scoop about 1/2 tsp-1 tsp of brownie batter on top of each pretzel. Take another pretzel and gently press it into the brownie batter, forming a pretzel sandwich. Repeat until all the batter has been used.
3. Freeze the pretzel bites for about an hour until chilled and firm. While chilling, prepare the almond bark until smooth and melted. Dip each pretzel bite into the melted chocolate with a fork, allowing excess to drip off. Return the coated bites to the baking sheet and immediately sprinkle with rainbow jimmies.
4. Store any leftover pretzel bites in a plastic baggy at room temperature for 1-2 days, or in the freezer for a week.
The brownie batter is so totally rockin’. Sweet but not too overpowering, and perfect in complementing the salty crunch of the pretzels. Plus, you had to know I’d douse these in rainbow sprinkles. I’m predictable like that.
I hope you enjoy!!