There are many things that I love. One of them is baking (and eating too…). I often imagine what life would be like if I could bake and cook all day long. Sigh–I’ll keep dreaming.
Now that the holidays are over and we are all back to “real life”–whether that be school or work–I think it’s about time that I share a few of the things that I made over the holidays.
1. Pecan Caramel Pretzel Treats
After finding this recipe on (of course) Pinterest, I just must “pin” it on my blog since I am unable to have a Pinterest account because I don’t have Facebook. Seriously? Must Facebook be the answer to everything?
Now that my little rant is over, here is the 3-ingredient recipe :):
Place pretzels on parchment lined baking sheet and place a Rolo on top of each pretzel.
Place in the oven at 350 degrees for 5 minutes and remove when Rolos are soft to the touch. Gently squish pecans on top of each Rolo and let cool. These treats are especially good frozen.
Pack up in lovely little boxes and enjoy!
2. Rice Krispie Pops
1/2 Stick Butter
1 Package of Mini Marshmallows
8.5 Cups of Rice Krispie Cereal
24 White sticks about 5 inches long (or use popsicle sticks)
Melt butter over medium/low heat in a large saucepan. Add the marshmallows and melt completely. Combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.
Line a 9×13 pan with parchment paper and spread out the mixture evenly. Press down firmly. Allow to sit for about 10-15 minutes at room temperature.
Grease a cookie cutter and cup out shapes of your choice. Take a stick and carefully pierce the bottom of the shaped rice krispie and stop when you have about 2.5 inches of stick remaining. Press firmly on a flat surface with your palms on each side of the rice krispie to secure the stick. Also, press the sides as well.
1/2 Cup Heavy Cream
1 Package of Milk Chocolate Chips (I chose dark chocolate)
Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). Pour the hot heavy cream on top of the chocolate chips in a medium bowl and mix to combine. Allow to cool for about 10-15 minutes. **This step is VERY important. I nearly ruined mine because the warm sauce caused the rice krispies to fall apart as I dipped them.
Dip the pop into the chocolate sauce and using a butter knife smooth out the surface to remove any excess chocolate. Place on a lined baking sheet and allow the pops to set in the refrigerator for about 15-20 minutes.
Plastic bags found at craft stores make these treats great gifts. I wish I had done this myself.
More recipes and pictures to come!