Take 5
Take 5 bars just might be my all-time favorite candy bar. For those who aren’t familiar with this delicious treat, it’s a milk chocolate candy bar with peanut butter, pretzels, peanuts and caramel, and it’s to die for. It’s sweet, salty, and crunchy, and as far as I’m concerned, that’s all you really need in a perfect dessert. However, it also got me thinking about other ways to enjoy take fives in life.
Taking 5 in Life
The first two and a half weeks of work have been a tad overwhelming and exhausting. The first week or so, I was working overtime for training purposes, and coming home and researching issues pertinent to my patients before going to bed. Then I would wake up and begin the whole process over again.
I felt like a machine at work and at home and not necessarily in a good way. Reflecting on that made me realize I didn’t take five for myself. I rarely took five to have a drink of water and was barely taking five to spend time in prayer.
I know this pattern is likely typical when starting a new job. However, this second week, I was intentional about taking five (or more) for myself. I’m blessed to be working 30 hours a week, allowing me most of my afternoon and all of my evenings, making finding a good work/life balance easier. However, that doesn’t mean it’s always easy to take five for myself. I have to be intentional about creating that space and allowing time for rest and rejuvenation.
As I was making these batch of brownies, I couldn’t help feeling that resting and doing something that I passionately love is so incredibly right. We were not created to be machines. In fact, our Creator mandates that we rest. He knows us so well. So whatever it is that keeps you sane, I hope that you take five (or more) out of the hustle and bustle of your everyday to do what it is you love.
Blessings on your home and table, ~Natalie
Take 5 Brownies
Makes 9 Large Brownies
Ingredients:
- 6 Tablespoons unsalted butter, melted
- 1/4 cup + 2 Tablespoons canola oil
- 1 cup granulated sugar
- 3 eggs
- 1 Tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1 cup cocoa powder*
- 1 teaspoon salt
- 1/2 cup creamy peanut butter**
- 1 cup pretzels, roughly chopped
- 3/4 cup chopped peanuts (I just split mine in half)
- Caramel sauce***
Instructions:
- Preheat oven to 350°F. Grease an 8×8 inch pan with butter and dust with cocoa powder or line with parchment paper.
- In a large bowl, combine first 8 ingredients.
- Spread 1/2 brownie batter in a thin layer on the bottom of your pan.
- Layer your chopped pretzels evenly across the batter.
- In a microwavable bowl, gently soften the peanut butter on medium heat for about 30 seconds, then stir. Spoon peanut butter over pretzels, coating them in a thin layer. Refrigerate for 30 minutes.
- Take pan out of refrigerator and layer your chopped peanuts on top of the peanut butter. Pour a full batch of salted caramel (1 cup) over the peanuts. Refrigerate for an hour.
- Pour remaining brownie batter over the caramel layer and spread until it covers the caramel.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool.
*I used dark cocoa powder, but regular works fine as well.
**Do not use all-natural peanut butter, it doesn’t melt and spread as nicely and it’s a little drying.
***You can use store-bought caramel sauce, but I would strongly recommend making it homemade. Since caramel has always been a bit of a nemesis for me, I provided the link that taught me how to make a fool-proof caramel sauce. If making from scratch, you will use the full batch of caramel. If using store-bought, you will use 1 cup.
For more brownies, check out my salted butterscotch brownies!
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