Holiday Pretzel Treats

These are so addicting! A co-worker brings them in for parties, so I searched the recipe and made them for my cousin's baby shower.  They were a big hit, and so easy to make!  


Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug chocolates
M&M's candy

1. Preheat the oven to 170degrees F.
2. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
3. Bake for 4-6minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
4. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
5. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10minutes.

I made a large bag of kisses and a small bag of hugs, it took 4 full cookie sheets.  I put them outside to cool (it was just above freezing out).  I recommend not transferring them from the cookie sheet until they are cooled.  Also, the lowest setting on my oven is 200degrees F, which worked just fine.  I was still even on the longer end of the 4-6minutes for the kisses (hugs were definitely quicker!).  Don't be discouraged if they're too melty when you place the M&M on, once cooled they came off the trays no problem and were just as tasty!  (I used my Martha Stewart Silpat mats instead of parchment paper.)

Carrot Walnut Cookies

I've been searching for a cookie recipe that's not a traditional sweet dessert and I think I've found a good one in this recipe from Whole Foods (link). Alex noticed immediately there isn't any sugar and looked disappointed since I'd described them as "cookies," but I'll be testing them out during a birthday party at work tomorrow, so we'll see. I'm hoping they'll be a nice alternative to all the desserts others do bring in.



1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice

1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)

Reese's Soft Chocolate Cookies

This is a recipe I got off the back of a bag of Reese's peanut butter chips. I had all intentions of making PB fudge with the chips, but I needed a quick cookie idea the other day and these did not fail me! Enjoy!

1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*

1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.

*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.

Super Fudge

This is the fudge recipe I've been using for awhile now, it's fantastic!

4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla

1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**

*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.

You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!

EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!

Apple Crisp

This recipe is from the Betty Crocker Cookbook (link). I think it's best when you add a handful of raisins or walnuts, but this recipe really is fool-proof and classic. Enjoy!

4 medium tart cooking apples, sliced (4 cups)
3/4 c packed brown sugar
1/2 c flour
1/2 c oats
1/3 c butter, softened
3/4 t ground cinnamon
3/4 t ground nutmeg
Cream or Ice cream (optional)

1. Heat oven to 375 degrees F.
2. Spread apples in 8" greased pan.
3. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
4. Bake approximately 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Mom's Cocoa Brownies

This recipe isn't actually mom's, but she makes them fantastically and I got the recipe from her, so the credit goes to mom. We had these in place of birthday cake for my party yesterday.

3/4 c butter, softened
3 eggs
1 1/2 t vanilla
2/3 c cocoa powder
1 1/4 c flour
1 c sugar
3/4 c packed light brown sugar
1/2 c walnuts, chopped (optional)
1 t baking powder
1/4 t salt

1. Preheat oven to 350 degrees F.
2. Combine all ingredients and pour into 9x13 greased pan.
3. Bake 20-25 minutes, until brownies spring back when lightly touched. Do not over bake (then they're no longer gooey!).