Sunday, December 11, 2011

Peppermint Bark Pretzels


Still with the old, yucky pictures, but my next cooking endeavor I promise I'll document with the nice camera :)

This was one of those things that happened because I became addicted to a food, then convinced myself I could make it better myself. I was buying $3 bags of Royal Gold left and right and thought it might be cheaper to make my own.


Verdict: Ehhh I wouldn't say cheaper, per se, since each individual item is nearly as expensive as the $3 bag, but these come out with a thicker chocolate coating and more pronounced candy cane flavor, so I prefer them to the manufactured ones either way. They also lasted longer because they were bigger and therefore I didn't down them quite as quickly.

These are a lovely addition to a cookie swap or Christmas tin you pass out to neighbors... I need to refill my supply and you can bet I'll be doing this soon :)

Peppermint Bark Pretzels

  • 1 Bag pretzels of your choice (I chose Royal Gold traditional pretzels)
  • 1 large bag white chocolate chips
  • 1/2 box candycanes


-Pulverize candycanes into fine powder with some larger chunks still visible. This can be done in a food processor, or with a ziplock bag and a hammer.

-Melt white chocolate in a double boiler. Stir in 3/4 of the candy cane pieces.

-Using two forks, dip pretzels into chocolate and place on wax paper. Immediately sprinkle with some of the remaining candy cane, then put in fridge until firm.

Looks like on my list is also Photo Editing Software, oy.

Sunday, December 4, 2011

Chocolate Oreo Truffles


Guys. Make these.


You won't be sorry.

Simple, inexpensive, delicious--my favorite combination.


Great for throwing in a holiday bag and giving to neighbors, or bringing in a festive tin to a holiday potluck.

Here is the recipe. Use it wisely--and often!

Oreo Truffles
(Makes about 25 truffles, more or less depending on size)
-1 full size package regular Oreos
-2 packages of cream cheese
-1 bag milk chocolate chips

-Place cream cheese in a mixing bowl and let soften. Scrape the frosting from the insides of the Oreos and mix into the cream cheese.

-Pulverize the chocolate cookies in whatever way you'd like (food processor works best, but a rolling pin and ziplock bag work just as well) until they are ground into fine crumbs. Mix into the cream cheese, reserving about a quarter cup of the crumbs.

-Form the cream cheese into bowls and place on a cookie sheet with wax paper. Let chill in freezer until firm, about one hour.

-Once cream cheese balls are firm, melt chocolate over a double boiler. One by one, using forks, dip the cream cheese balls into the chocolate and cover completely. Return to cookie sheet and sprinkle with a bit of the remaining crumbs.

-Chill in refrigerator until chocolate has hardened. Try to sample one NOW, because they'll be gone quickly!

HOPEFULLY ONE OF THE LAST POSTS WITH CRAPPY PICTURES! YAY!