Peanut Butter and Chocolate Covered Pretzels Recipe

Homemade goodies make for some of the best and most thoughtful holiday presents.  And when they are simple and affordable to make I love them even more. Bring the kids into the kitchen and have them help!  This recipe makes about 100 pretzels.  

1 jar of pretzel rods

16 oz of milk chocolate, melted

2/3 cup of peanut butter

Holiday covered sprinkles or chopped nuts

1.  Place wax paper on a sheet pan, so the chocolate won't stick.

2.  In a glass bowl, add the chocolate and peanut butter into the microwave for 30 seconds, remove and briefly stir with a rubber spoon.  Place it back into the microwave and continue to heat in increments of 30 seconds until all the chocolate mixture is melted.  Stir until it is completely smooth and incorporated. 

3.  Dip one end of the pretzel into the chocolate so there is only 1-2 inches (where you are holding it) uncovered.  Lightly shake excess chocolate back into the bowl.

4.  Dip into sprinkles or chopped nuts and then place on waxed sheet pan.   Place in the fridge for 5-10 to allow the chocolate to harden. 

White Chocolate Christmas Lollipops Recipe

This is a simple holiday treat that is a perfect way to show friends, neighbors and co-workers that you are thinking about them during the holiday season.  It's wonderful to give as gifts or even at your holiday party.  The colors are unbeatable and are fun, easy thing to do with the kids in the kitchen.  I love the flavors in this delectable lollipop, sweet creamy chocolate, tart cranberries and salty pistachios!  Yum!

16 oz of white chocolate, melted

1/2 cup of dried cranberries (I used Crasins that had been soaked in blueberry juice, but the regular kind will do) 

1/2 cup of pistachios, diced

Lollipop sticks

1.  Place wax paper on a sheet pan, so the chocolate won't stick.

2.  In a glass bowl, add the white chocolate and put in the microwave for 30 seconds, remove and briefly stir with a rubber spoon.  Place it back into the microwave and continue to heat in increments of 30 seconds until all the chocolate is melted.  Stir chocolate until it is completely smooth. 

3.  Grab a tablespoon and pour the melted chocolate onto the wax paper into circular rounds.  You can use the back of the spoon to help shape the lollipops.  Put the lollipop stick in the middle of each of the chocolates, and then give each stick a twist, so that the stick has been full covered with all the chocolate.

4.  Sprinkle the tops with the dried cranberries and pistachios.  Place in the fridge for 5-10 to allow the chocolate to harden.  

Peppermint Bark Sugar Cookie Brownies Recipe

Calling all chocoholics, my Peppermint Bark Chocolate Bars are rich, gooey and a perfect treat for the holidays.  There never seems like there is enough time during this time of year, so you will be glad to know that these cookie bars use refrigerated cookie dough, but nobody will ever know!  So, if you haven't already, give into your sweet tooth this and head to the kitchen!  Beware, make sure to pour a tall glass of ice cold milk to accompany this perfect holiday treat!  Also, the recipe for the chocolate crumb crust is very versatile and can be used again and again.  Next time pour brownie mix on top or even use this as your base for an ice cream cake! 

Chocolate Crumb Crust

2 cups of finely crushed vanilla wafers

1/3 cup of unsweetened cocoa powder

2/3 cup of powdered sugar

6 tablespoons of butter, melted

1 1/4 cup of semi sweet chocolate chips

1 tube of Pillsbury refrigerated peppermint sugar cookie

1/3 cup of crushed peppermint candy canes

1.  Preheat your oven to 375 degrees.  Grease a 11x7 glassware pan.  In a medium sized bowl combine the vanilla wafers, cocoa powder, sugar and butter and stir until well combined.  Add the chocolate mixture to the bottom pan and then firmly press down until it forms the chocolate crust.

2.  Sprinkle the chocolate chip chips on top of the chocolate crumb crust.  Now carefully spread the peppermint sugar cookie dough on the top.  Allow this to bake for about 18 mintues and then carefully sprinkle the crushed peppermint candy canes and allow it bake for another 5-7 minutes. 

3.  Allow your dessert to fully cool and then cut into bars.  

Strawberry Nutella Bars Recipe

Looking for a decadent dessert that isn't going to take you forever to prepare?  Well, my Strawberry Nutella Bars are the way to go!  I purchased the strawberries from a local produce stand from up the road, so the strawberries were naturally sweet.  They are mess free and easy to eat with your hands which would be perfect for any picnic, party or your next family get together.  I actually made these for a barbeque that my cousin was hosting this weekend.  The bright red strawberries with hazelnut chocolate were a big hit with adults and even the kids couldn't get enough of them while we played corn-hole in the backyard! 

1/2 cup of butter

1/2 cup of sugar

1 teaspoon vanilla

1 tablespoon honey

1 egg

1 cup of flour

1/4 teaspoon of baking powder

Filling

1 cup of strawberries chopped

1 tsp of cornstarch

1 tsp of cinnamon

2 tablespoons of strawberry jam

1/3 cup of Nutella

1.  Preheat the oven to 375 degrees  In a large mixing bowl cream the butter, sugar and vanilla until it is fluffy.  Add in the honey, egg, flour and baking powder.  Beat ingredients until a dough forms.

2.  In a medium size bowl add the strawberries, cornstarch, cinnamon and jam and stir until everything until it is just combined.  Be carefully not to mash the strawberries.  

3.  In a lightly greased 9 inch square baking pan add half the dough mixture and spread until it is smooth.  Add the strawberry filling on top of this.  Using a large spoon drop in the Nutella randomly on top of the strawberry mixture.  

4.  Drop the remaining dough on top of this.  It will not totally cover the strawberry and chocolate mixture.

5.  Bake for about 30-35 minutes or until the top is slightly golden brown.  Cool and then cut into bars.  

Strawberry Stuffed Vanilla Cupcakes with Oreos Recipe (Also Known As Becca Bottoms!)

I made these for my friend's birthday after I learned of  her love for Oreos.  It is a simple vanilla cupcake, with an Oreo bottom, a strawberry stuffed in the middle- all topped off with a fluffy white frosting.  The combination of flavors tastes just like you are eating a strawberry sundae.  If you wanted to skip a step you could use a boxed vanilla cake mix and they would still be just as impresive. 

Vanilla Cupcake Recipe (makes about 24 cupcakes)

2 cups of all purpose flour

1 cup of granulated sugar

3 tsp baking powder

1/2 teaspoon salt

2 teaspoon vanilla extract

1/2 cup of vegetable oil

1/2 cup of milk

4 eggs

1 package of Oreos

Strawberries hulled (smaller the better)

1.  Preheat your oven to 350 degrees.  To a cupcake pan, add liners and place one full Oreo in the bottom to each one.  

2.  In a medium size bowl add the flour, baking powder and salt.  Mix until everything is well incorporated.

3.  In another medium size bowl beat the eggs with the sugar until it is light and starting to foam.  Add in the oil, vanilla extract and milk.  Slowly add dry ingredients and blend until the batter is smooth and fluffy.  Be careful not to over beat the mixture.  

4.   Pour the batter into the cupcake tins- about 3/4 the way full.  Insert into oven and bake for about 20-25 minutes, or until a toothpick insert comes out clean.

5.  While the cupcakes are cooling make the frosting below.

Fluffy White Frosting (this has been adapted by a recipe I have found on yummly.com)

1 1/2 cup of granulated sugar

3 tablespoons of light corn syrup

6 tablespoons of boiling water

3 large egg whites

1 pinch of salt

1 teaspoon of vanilla

1/8 teaspoon of almond extract.

• Add the sugar, corn syrup and boiling water in a saucepan on medium heat.  (Use a pot that is easy to pour.)  Stir until sugar is completely dissolved (this will happen after it reaches a full boil).  Remove from the heat.

• In a large bowl beat the egg whites with salt until stiff peaks form.  Slowly pour the hot syrup in a thin stream into the egg whites. Beat until everything is well mixed.

• Add in the vanilla and almond extract.

• Continue to beat for about 10-15 minutes or until the icing is stiff.  

6.  Cone out the top of each of the cupcakes.  Place a strawberry inside and then cover with a little bit of cake.  Don't worry if it doesn't completely fit back as it once was, you are going to cover up the top of the cupcake with frosting.  

7.  Spread a heaping amount of frosting on the top of the cupcakes and swirl up to resemble soft serve ice cream.  Top with sprinkles and enjoy!