We are having an epidemic in our house. An epidemic of too much candy. We have Christmas candy. We have leftover Halloween candy. And soon, there will be Valentine candy. So. Much. Candy. Now, normally, I would say that that just isn’t a problem. However, there comes a point when it’s just too much and you know it won’t be eaten.
Here’s the bowl of candy. As you can see, there is an abundant amount of candy canes. Like a crazy amount of candy canes. Now, I like candy canes. They are fine. But I won’t sit down and snack on three or four of them at a time. Nope. Just not gonna happen. I will, however, sit down and snack on three or four pieces of peppermint bark…..
And that’s just what I did. Get rid of those candy canes by smashing them and them topping them with white chocolate.
This school year has been a good one but an incredibly stressful one. Most nights, I have enough energy to get the girls fed and ready for bed…..and that’s pretty much it. So, now that I’m on Christmas break and I have more time to get stuff done, I still want to keep things nice and simple. I actually have time to get stuff done….but I’d much rather use that time getting the girls fed and ready for bed. 🙂
I love Christmas-y snacks and one of my favorite pairings is salty and sweet so, of course, one of my favorite Christmas-y snacks is chocolate covered pretzels. Not only are they yummy, they are also ridiculously easy. And they are a great way to use up random sprinkles/sugars that you’ve got in the cupboard.
- Melt chocolate.
- Dip pretzels. (I tend to just stir a handful of pretzels in the melted chocolate. I do not have the patience to do one at a time.)
- Sprinkle the top of the pretzels with fun sprinkles or sugars. (Be sure to do this fairly quickly. The chocolate sets up pretty quickly and you want the chocolate to still be melty so that the sprinkles stick.) Adding sprinkles adds a little extra crunch and it’s also a great way to use up any of those sprinkles that you bought specifically for a birthday or to decorate cupcakes. I currently have a ton of sprinkles and decorating sugar so I’m always on the look out for a way to use up some of them.
This batch ended up a bit too chocolatey, if that’s even possible. You can’t really see the openings on the pretzels because every nook and cranny is covered in chocolate. Oops. But, they were still good. I am not sure how too much chocolate could actually be a bad thing.
I made a huge batch so I was able to give them as a gift and still have a bunch to keep at home.
Surprise: I already ate all of the ones at home.
Bananas are a hot commodity in our house. I almost always take one to work for my breakfast. Big girl likes to also have one for her breakfast. So, I tend to buy a large amount of bananas. If I only buy one bunch of bananas then we tend to be out of bananas by the mid-week. However, if I buy a lot, there are usually 4 or 5 that get way too ripe before we can eat them. So, I am always on the lookout for a recipe that will use up those overripe ones. If you follow this blog, you know that I’ve found a favorite banana bread recipe that is super easy to make. I recently found a recipe for a cake that uses bananas, chocolate, and applesauce. You can find it here. The pictures made the cake look delicious (and we eat with our eyes first!) so I thought that I would give it a try.
Don’t assume that just because there are bananas and applesauce in this cake that it’s a, um, healthy cake. There are a lot of chocolate chips in this cake in proportion to the rest of the ingredients. But, I wasn’t looking for a healthy cake. In fact, I don’t think that one should eat “healthy” cakes. The point of eating a cake is that it is a treat and it should taste like a treat.
This is a much more banana-y cake than what I was expecting and it isn’t nearly as chocolate-y as I would’ve thought since it smelled so strongly of chocolate as it was baking. But, it was a nice and super moist cake. Will definitely be making this one again.
I needed a treat to bring to my sister’s 30th birthday. And I needed that treat to be something that was easy to prepare and would travel well. I found two different yet similar recipes online for a treat made by heating up Hershey Kisses on pretzels and then squishing them with an M&M. Sounded easy enough.
One recipe said to set the oven to 225F and another said to set it to 170F. Well, the lowest setting actually labeled on our oven is 260F. So, I improvised by setting it at what I thought was probably 240F. After that, the recipe couldn’t be easier.
- Arrange pretzels on a cookie sheet.
- Unwrap many (!!!!!!!!) Hershey Kisses.
- Place a Kiss on each pretzel. I couldn’t find the round ones so I used waffle ones instead.
- Place in oven for 3 minutes.
- Check the Kisses. If they give easily when you press an M&M on to them, they are ready. If the M&M doesn’t easily smoosh to the bottom, let them go another 1-2 minutes. (But check them after 1 minute).
- Press an M&M onto the top of each Kiss. You might want to give each Kiss a bit of a wiggle as you are pressing down to ensure that it is stuck onto the pretzel. If you have a waffle pretzel, this will help to ensure that the chocolate gets into the little squares of the waffle shape.
- Let them cool completely before storing in a plastic container. This is where I ran into trouble. I was not very patient so some of them were stuck together as they had not completely cooled before I packed them up.
- Enjoy! These are so yummy! My nephew may have eaten a dozen of these in a matter of minutes.
Pretzel + chocolate + more chocolate = yummmmmm