M&M Cookies

The usual M&M cookie recipes I've made in the past produce thin, greasy cookies. I was looking for a thicker and softer recipe to make for Santa's cookies this year. I was pleasantly surprised when I found this recipe (random Google search, FTW) and the cookies didn't look thin. Or greasy. They turned out great and even kept well over night. Okay, over several nights. :) We will definitely be baking these Monday for Santa since I am working Tuesday. This will be an exciting year since our son is really starting to understand a little more about Christmas.

M&M Cookies

Adapted from: All Recipes

Yields: 2 dozen cookies

1/2 cup packed brown sugar

1/4 cup white sugar

1/2 cup shortening

1 egg

3/4 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup M&M's, plus more for topping

Preheat oven to 350 degrees F. 

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugars, shortening, egg, and vanilla until smooth. In a medium mixing bowl, mix flour, baking soda, and salt. Move mixer to slowest speed and add flour mixture in small increments. Blend well. Add M&M's to mixing bowl and mix on low speed.

Roll dough and place on cookie sheet lined with silicone baking mat. Slightly flatten with hand and press a few M&M's to the tops of cookies. Bake in preheated oven for 9-11 minutes. Allow cookies to cool on cookie sheet for 3-5 minutes and transfer to cookie rack.

Happy Valentine's Day - Easy Chocolate-Covered Strawberries

I hope everyone has a wonderful Valentine's Day today! Here is a quick and easy treat to make for that special someone if you don't have a lot of time or money. I found strawberries on sale at my grocery store and dipped them in some chocolate. Once they dried (about 15 minutes in the fridge), I put some melted white chocolate into a ziploc bag and snipped the corner off. Instant piping bag!

To melt the chocolate without taking a lot of time or using a lot of dishes, simply place the chocolate chips into a microwave-safe bowl and melt on the defrost setting in 30-second increments, stirring in between. Once it is melted, dip the fruit! Keep the fruit on a cookie sheet lined with wax paper in the fridge until they harden and enjoy!

Sorry for the gratuitous instagram photo, but I'm too sleep-deprived and exhausted from my son's teething shenanigans (yes, I said shenanigans) to break out the actual camera, get the lighting just right, etc. Thanks for understanding! :)

Cake Balls



I was asked by a good friend to help provide some sweets/desserts at her baby shower a couple of weeks ago and I happily obliged. Any reason to bake sweets and I'll take it! I haven't always had good luck with cupcake icing and I wasn't quite sure how to transport them in one piece so I decided to take the easy way (or so I thought) and make cake balls.

Full disclosure: cake balls are horribly awful to make. They, however, do taste amazing and look great! I got compliments all afternoon about how great the cake balls tasted and there were very few left when we left the shower. Be prepared to get messy. Another great suggestion when making these is to pace yourself. Bake the cake one night, then roll them another. The next night dip them in the chocolate. This will save you energy and sanity. Just be sure you have the fridge space for however many you decide to make.

Cake Balls
Adapted from: Bakerella
Yields: 6 dozen balls, quarter-sized

1 box red velvet cake mix (and all the ingredients listed on the box)
1 container (16oz) cream cheese frosting
1/4 bar paraffin wax
1 bag milk chocolate chips

Bake cake as directed on box, for a 13x9 cake. Allow cake to cool and crumble in a large mixing bowl by hand. Add cream cheese frosting and mix well (note: if mixing with your hands it will be very messy.) Roll into quarter-sized balls and place on a cookie sheet lined with wax paper. Once all the balls are rolled, place the cookie sheets into the fridge to cool; or overnight.

Melt wax and chocolate in a double-boiler on medium-low heat, stirring often. Dip the cake balls into the chocolate with a spoon and place back onto the cookie sheet with wax paper. Cool in the fridge until ready to serve, up to 3 days.

If you really want to make your cake balls look even better, once they have set a little bit (but not all the way) you can take a toothpick and cut around the edges to get rid of any excess chocolate. But then again, who wouldn't want more chocolate.

Chocolate Covered Bananas

Pinterest is my new obsession! I got an idea to make something similar to these from one of the pins on there. I totally ignored the recipe when I made these because it was really a spur-of-the-moment kind of thing. I was making buckeyes and had a ton of leftover chocolate so I was searching for things to dip in it. Think chocolate fountain! I didn't want to use my apples since I was saving them for another recipe. I had some banana's so I dipped them into the chocoalte and froze them. I tasted them 1 hour after freezing (they weren't too frozen) and after overnight (they were rock solid). I definitely prefer and would suggest the 1-hour freezing because you still could taste the banana really well. This is a very easy dessert and a great way to use up all that extra chocolate!!

Chocolate Covered Bananas

Adapted from: Kelly's Kitch original

1/2 bag chocolate chips (6 oz)

1/4 bar paraffin wax

4-5 large bananas, cut into 1-inch segments

toothpicks

Parchment paper

Melt the chocolate and paraffin in a double boiler on the stove. While that is melting, prepare 1-2 baking sheets lined with parchment paper. Continue to mix the chocolate until all the wax is melted and there are no more chunks in the mixture. Dip the bananas with the toothpick into the chocolate, completely submerging it. Place onto the prepared baking sheet(s) and allow to freeze for at least 1 hour before serving.

If you plan to freeze overnight, I'd suggest letting them sit out for 20-30 minutes before serving.

Turtle Brownies

It’s that time of year again. April is full of wonderful Easter goodies, cookies, and other sweet treats. I can’t wait to have Easter egg hunts with my children like my sister and I had. The one thing I know I will succeed in doing is baking. This brownie recipe was my first attempt at homemade brownies. I usually make the boxed stuff because I don’t like brownies (SHOCKER!). They always are either crunchy on the edges or unbaked in the middle. These were not even close to the boxed stuff (not to mention the caramel and pecans)!

I actually liked these, which I blame partly on the pregnancy as I’ve developed a higher tolerance (read: craving) for chocolate these days. The chocolate isn’t too sweet or overwhelming and the caramel and pecans make it even more perfectly crunchy and gooey. I know the blogger who posted this said she made a half batch and I did as well. They turned out fantastic! I got compliments all day from coworkers.

Turtle Brownies

 Adapted from: Annies Eats, originally The Pastry Queen

Yields: 24 brownies



For the brownies:

1 cup (2 sticks) unsalted butter
12 oz bittersweet chocolate, coarsely chopped (I used bittersweet chips)
1½ cups sugar
4 large eggs
1 Tbsp vanilla extract
1¼ cups all-purpose flour
½ tsp salt
1 cup pecan, coarsely chopped (optional)
¾ cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a heatproof bowl over a simmering pot of water, combine the bittersweet chocolate and butter. Heat, stirring occasionally, until completely melted and smooth. (Alternatively, you can microwave in 30 second intervals, stirring in between, until completely melted.) Remove the bowl from the heat and whisk in the sugar, eggs and vanilla until well incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown, about 5-6 minutes. Remove from the heat and set aside.

To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans and immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed the cooling process, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Some of the foil might stick to the caramel sides, but it peels of easily. Store in an airtight container.

Chocolate Chip Cookies

Chocolate chip cookies are such a classic cookie to make. There are always several variations and I can never quite get them the way I like (soft, chewy and the chocolate melty). That is, until now! I simply used a recipe my friend gave me for peanut butter chocolate chip cookies and simply just used chocolate chips instead. It turned out great and unfortunately nobody got to taste them but my husband over the course of that week. ;) I guess it's a good thing he has a gym membership or we'd really be in trouble.

Chocolate Chip CookiesAdapted from: a friend

Yields: 2 dozen cookies

2 sticks butter, softened

3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 3/4 cup flour
1 tsp baking powder
1 pkg chocolate chips (about 12 oz)

Blend butter, sugars, eggs, vanilla and baking powder in large bowl. Mix in flour and gently add the chips. Refrigerate for a few hours (optional, but helps to roll dough later).

Roll dough into balls and place on greased cookie sheet. With palm of hand or a flat spatula, flatten dough balls down. Bake at 350 degrees F for 15 minutes or until edges are a light golden brown. Remove from baking sheet to cool.

White Chocolate Crème Brulee

Of all the crème brulee I've eaten in my lifetime, this by far is the best one I've had yet! I always try to order it for dessert if we are at a fancy restaurant (or on our cruises we tend to go on). If this dessert wasn't so absolutely horrifyingly unhealthy, I would eat it daily. For now, I'll just stick with once or twice a year. If you haven't ever made it, like me, and are intimidated .. don't be. This recipe was so easy and almost fool-proof. Plus, your friends will definitely be impressed when you whip these babies out of the fridge. If you haven't ever had crème brulee before, then you absolutely are missing out on something amazing!

White Chocolate Crème Brulee

Adapted from: Allrecipes

Serves: 6-8

4 large egg yolks, at room temperature

1/3 cup granulated white sugar

2 cups heavy cream

4 oz White Chocolate baking bar, chopped into 1-inch pieces

1/2 tsp vanilla extract

hot water

4 tsp pure cane sugar, for topping (or granulated white sugar is okay)

Preheat the oven to 300 degrees. In the bowl of a stand mixer, whisk the egg yolks and 1/3-cup sugar until smooth (fitted with the whisk attachment). Keep it on low speed while you complete the next steps.

In a medium saucepan on medium-high heat, bring the cream to a simmer/slight boil. Add the white chocolate pieces and whisk while you remove the pan from the heat. Whisk until the chocolate is completely incorporated. This may take some time because it can chunk at the bottom if you don't whisk long enough.

Add 2 Tablespoons of the white chocolate mixture into the stand mixer with the yolks in it. Keep the mixer on medium-low speed and continue to add the rest of the white chocolate mixture. Note: To make this step easier, pour the saucepan contents into a large measuring cup with a spout, to prevent spilling. Whisk until smooth and then add the vanilla.

Pour the mixture into broiler-proof ramekin cups (see picture above) and place into a 9x13 deep dish baking pan. Add enough hot water to cover about 1-1.5 inches up the sides of the ramekins. Bake in the oven for 50-55 minutes. The mixture will still seen liquidy when they are done but as they cool, they will solidify. Allow to cool for 10 minutes in the hot water bath, then trasnfer to a cooling rack. Allow to cool completely and keep in the fridge for at least 2 hours before serving. If you want to save them for a few days later by keeping in the fridge, that is okay too.

To serve, sprinkle the tops of the ramekins with the cane sugar and using a Crème Brulee torch, crystalize the sugar on top. If you don't have a kitchen torch (get one, they are cheap and easy to use), then you can use a broiler but then you have to put them back in the fridge for another 30 minutes to cool again and they don't usually taste as good.

Chocolate Chip Scones

My husband said, "These taste like cookies!" which is always code for yummy. I was pleasantly pleased with this scone recipe. I have had scones at deli's and Starbucks before, but they are never this amazing! My husband and his mom (who was visiting a few weeks ago) absolutely loved these scones. His mom even asked for a few to take home with her!! I now want to make them with all different kinds of chips: white chocolate, peanut butter-chocolate, butterscotch. Although I don't like chocolate, I could have eaten the entire batch of these by myself. That is how delicious they really were. Just go make them .. asap. Don't forget that glass of milk, though. These go perfect with a nice, big glass of milk.

Chocolate Chip Scones

Adapted from: Annie's Eats, originally Hershey's

Makes: 6 scones

1½ cups plus 2 Tbsp all-purpose flour

¼ cup sugar
2 tsp baking powder
pinch of salt
1 cup chocolate chips (6 oz)
1 cup heavy cream
2 Tbsp butter, melted
additional sugar for sprinkling (optional)
 
Preheat the oven to 375 degrees. Line a large baking sheet with grease or a silicone mat (highly recommend the silicone mat). In a medium bowl, combine flour, sugar, baking powder and salt and stir to mix well. Add in the chocolate chips and fully incorporate them into the mixture. Add the heavy cream to the mixture and mix until dough forms and the dry ingredients are just incorporated. I did this by hand instead of my stand mixer and it turned out phenomenal.
 
Knead dough very briefly with well floured hands on a clean surface. Scoop rounds onto baking sheet or roll a circle out of the dough about 1/2-inch thick. Cut into triangles (like you are cutting a pizza) and place dough pieces on the baking sheet. Brush lightly with melted butter and sprinkle with additional sugar. Bake 15-20 minutes, until edges are slightly browned and center is cooked (using toothpick method).
 
Note about freezing: Only bake the scones you wish to eat right away. The best way to enjoy these scones throughout the week is to freeze them. Once you have shaped the dough pieces, wrap them in plastic wrap and place in the freezer.
 
The morning you wish to have a scone for breakfast, preheat the oven to 375 degrees and cook on the baking sheet and silicone mat for 20-23 minutes. No need to brush the butter and sugar on top. The frozen ones actually tasted better than the fresh so doing this will ensure a warm, fresh breakfast.

White Chocolate Macadamia Oatmeal Cookies

If the name of these cookies isn't a mouthful, I'm not sure I know what is. I absolutely LOVE white chocolate and macadamia nuts. If I ever get a choice I will always choose that kind of cookie over any other kind. Locally we have a place called Paradise Bakery and they are known for having amazing cookies. No offense, but these white chocolate/macadamia nut cookies are better than theirs!! I really couldn't taste the oats in them and they cooked and blended well with the other ingredients. Absolutely heaven. I really love that they were a little healthier (hey, you still have to use sugar and chocolate in them) than the normal cookies.

White Chocolate Macadamia Oatmeal Cookies

Adapted from: allrecipes

Yields: 28 cookies

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1 Tbsp vanilla extract

1.5 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1.5 cups traditional oats

1 cup white chocolate chips

1 cup macadamia nuts, chopped

Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, white and brown sugars until smooth. Add in the egg and vanilla and mix on medium-low until fully incorporated.

In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda. Pour this dry mixture into the stand mixer bowl and mix until well blended. Slowly add in the oats, chocolate chips and nuts. Make sure the mixer is on the lowest setting for this as the batter will thicken some.

Roll batter into small 1-inch balls and place on greased baking sheet (although I highly recommend Silpat mats as I use them for all my baking now). Bake in preheated oven for 12-14 minutes or until edges are golden brown. Keep cookies on baking sheet for a few more minutes to ensure softness and then place on a cooling rack. Store in an airtight container.

Oreo Cream Cheese Swirl Brownies

Got Brownies?

I have always held a special place in my heart for hating brownies. Considering I have only had the kind that comes from a box, this is now no surprise to me. I don't even like chocolate that much. Well my nephew is staying with us this week and although I would like to see him shed a few pounds (the poor kids at school make fun of his weight), I just had to try these out! I think I had more fun making the cream cheese part than I did the brownies. The brownies came out so soft and not crunchy on the edges like my usual brownies (remember .. from the box). I think I crushed the Oreo cookies a little too much so next time I will break them gently. Also, next time I might bake it a little longer and use a bigger pan for thinner brownies.

The cream cheese didn't exactly harden like I had hoped. Don't worry though, it's still amazingly delicious! I even let my nephew swirl the cream cheese in with a fork. As you can see, he really enjoyed that part. I might even use the base of the brownie mixture for home made brownies since that part was just gooey goodness! And that coming from someone who doesn't like chocolate that much is really saying something!

Oreo Cream Cheese Swirl Brownies

Adapted from: Annie's Eats, originally Sugar Plum

8 tbsp unsalted butter

¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
2 large eggs
¼ cup milk
1½ cups chopped Oreo cookies
6 oz cream cheese, at room temperature
½ cup powdered sugar
1½ tsp vanilla extract
 
Preheat oven to 350 degrees. Line a 9x9 (or bigger, for thinner brownies) pan with aluminum foil and lightly spray with canola oil. In a small saucepan on medium heat, melt butter and sugar together until well blended. Once melted, turn up the heat to boil for 1 minute and set aside to cool.
 
In a medium mixing bowl combine flour, cocoa powder and salt until well blended. Mix in 2 eggs well and then whisk in milk. Finally, add the chopped Oreo's and fold into batter. Pour batter into pan lined with foil.
 
For the cream cheese topping, mix cream cheese, powdered sugar and vanilla extract on medium speed in an electric mixer until well blended. Drop the cream cheese mixture onto the brownie mix in the pan in dollops/chunks. Take a fork or knife and swirl until level and mixed (almost like marble).
 
Bake at 350 degrees for 22-25 minutes until a toothpick comes out clean. Allow to cool for 10-15 minutes. Tip: If you place the pan in the refrigerator for 1 hour after cooling the pan, it makes it very easy to slice.

Cookie Dough Truffles

Stop what you are doing and make these right now! Eat a few, then give the rest away. People will love you .. if they are human and love chocolate. K? Mkay. So now that you are back and have many more friends than you thought you did, let me tell you my little story with these .. and melting chocolate. And if you can't tell from my picture I made one batch slightly pink with two drops of red food coloring because a friend just found out she is having a baby girl!!! I couldn't find white mini chips so the regular chocolate had to do. No complaints so far.

I love to bake for the holidays. I have never had much success as I do not own a double boiler. People have said, "oh just use a bowl and place it on top of a boiling pot of water" but that makes me so nervous about cracking the bowl. You see, a long time ago while dating my husband I thought I would make him fondue cheese in the ceramic pot. It cracked on us in the middle of dinner and scared me so I totally freak out any time I melt chocolate or anything similar.

This past holiday season I found a new trick! I figured out I could put chocolate in a heat proof bowl on the defrost setting and that would melt it perfectly! Worked like a charm! The only problem!? I still buy the chocolate chips and not the regular chocolate that melts thin and is better for things like this. See, I like a thin layer of chocolate rather than a thicker coating. Usually it goes on so thick I need like 3 packages of chips for two dozen buckeyes or in this case cookie dough balls. So if you learned a lesson from all this: BUY REAL CHOCOLATE for dipping!

Also as another tip: Do NOT use wax paper. It will stick to your truffles, buckeyes, etc. If you just put them onto a cookie sheet they pop off just fine once refridgerated.

Cookie Dough Truffles

Adapted from: Annie's Eats, originally Taste of Home

8 tbsp butter, room temperature

3/4 cup brown sugar

2 1/4 cup all-purpose flour

1 can sweetened condensed milk (14 oz)

1 tsp vanilla extract

1/2 cup mini semi-sweet chocolate chips

1.5 cups semi-sweet or bittersweet chocolate, for dipping (chopped)

mini chocolate chips, for garnishing

Combine butter and brown sugar in mixing bowl with hand mixer until light and fluffy. Beat in half the flour, then condensed milk and vanilla and mix well. Then add the other half of the flour. Mixture will thicken. When combined well, gently beat in the 1/2 cup of the mini chocolate chips. Refridgerate dough for 10-15 minutes so it can harden.

Once hardened, roll into desired sized balls placing on a cookie sheet and placing in the freezer to harden for at least 1 hour. After hardened, begin to melt chocolate in double boiler or stove top in heat proof bowl atop pot with boiling water. Once melted, begin to dip choclate balls with a toothpick into the chocolate compeltely covering them. Allow to drip excess chocolate for a few seconds and return to cookie sheet and immediately garnish with mini chocolate chips as desired. Return to fridge to cool and set.

Buckeyes

Buckeyes have been a family tradition of mine for as long as I can remember. Every single gathering, there were buckeyes. My mom's side of the family is from Ohio of course, so it had to be known. By the way that does make me an Ohio State fan, but don't worry my husband is anti-OSU and reminds me every Saturday in the fall.

Anyways these are a recipe I have perfected over and over so the recipe is flawless exept one thing: making the batter. Making the batter, because it is so thick, is a chore and a half. You have got to have good upper body strength for it. This stuff is thick and it really needs to be. The batch makes a lot because these little guys are small, but mighty. Yes, kinda like the football team. Oh, Jim Tressel .. you are our man!

You know I couldn't get away with writing a blog update about Buckeyes without mentioning the great Jim Tressel!

Buckeyes
Kelly's Kitch original

1 lb butter
3 tbsp vanilla
2 cups peanut butter (smooth)
3 cups powdered sugar
12 oz pkg chocolate chips
paraffin, quarter sized piece (optional)

Cream together butter, vanilla and peanut butter. Mix in powdered sugar a little at a time until mixture is firm and manageable. Roll into quarter-sized balls and place on cookie sheet and into the fridge or freezer to harden. After 1-2 hours, dip balls with toothpick in the middle into melted chocolate chips (and optional paraffin). Leave a small amount of peanut butter still showing at the top to imitate a real buckeye, as shown above.

Place back onto cookie sheet and remove toothpick. Place cookie sheet in fridge for another 30 minutes to harden. I usually leave them in overnight, however.

Peppermint Bark

I never liked candy canes as a kid and I have never grown out of it. I really only made this because I know my family loves chocolate, loves peppermint, and put me in charge of desserts for Christmas this year. Oh boy will they be surprised when I show up with this! No one in my family has ever made this before. My husband also doesn't like peppermint so I couldn't find a taste-tester although I did try a piece as I am the chef and it is my job. Definitely didn't outgrow the dislike for peppermint .. although the bark itself turned out well.

I got the idea from the Holman's blog and it looked so good I wanted to make some myself since I had a ton of leftover chocolate bags. I just went and bought some $1 candy canes and voila! Peppermint bark! It was really quick too! Only took me maybe 30 minutes to make and I didnt even have to turn on the oven.

One thing I wish I would have done was press the candy cane pieces down into the white chocolate after sprinkling them on it. When I broke the bark later, a lot of the pieces broke off the top. I thought about it but they seemed to sink into it fine. Oh well. Lesson learned.

Peppermint Bark

1 12 oz bag white chocolate
1 12 oz bag milk chocolate
6 candy canes
parchment paper

Place parchment paper into a jelly roll pan (deep dish 8x13 pan) with about 3-5 inches on each end for handles. Folding it in the creases helps for later. Melt milk chocolate in double boiler or in microwave on defrost setting (in 30 second increments). Pour into pan lined with parchment paper and smooth around pan evenly. I used a large spatula but the smaller the better. Wherever the chocolate goes, the chocolate stays and hardens. Even on the sides.

Then, place the pan in the fridge for 20 minutes to harden. Meanwhile, crush 6 candy canes in ziplock bag with mallet or pulse in food processor. There will be some dust.

Melt the white chocolate and spread over top of the hardened milk chocolate layer. While white chocolate is still melted, sprinkle the chopped bits of peppermint onto the top of it and lightly press into the chocolate. Place back in fridge for another 15-20 minutes to allow to harden and pull bark in one piece out of pan and peel off of parchent paper to break into desired sized pieces.

Holiday Pretzel Treats

I promise this will be the easiest holiday treat you ever make. I made them a few years ago and they were such a huge hit at Christmas I had to make them again this year! They are so easy, too. You can customize them (thanks to Hershey's) to whatever suits your taste.

I used only chocolate this time around but last year I made hugs and caramel kisses with these too and they work great. If you like dark chocolate I'm sure they would taste fantastic as well. Me? I'm not a big chocolate fan so I made all chocolate because if I made the hugs, I would have eaten them all and I really don't need all those sweets right now.

Holiday Pretzel Treats

1 bag small pretzels (rounds or squares)
1 small bag M&M's (I prefer holiday colors since they are Chrismas themed)
2 small bags Hershey Kisses, your choice

Heat oven to 170 degrees. Cover cookie sheet with pretzels and top with kisses. Place in oven for 4 minutes, if using chocolate kisses. If using hugs 3.5 minutes is enough time. Pull cookie sheet out of oven and place an M&M on the top of each kiss and press until the kiss melts flat. If it is still hard inside, it needs to go back into the oven for a few seconds longer (20-30 second intervals). Place an M&M in the middle of each kiss and allow pan to cool a bit and place in freezer or fridge to harden. Then you may put into a cookie tin or platter to serve!

Note: I usually do each pan about 3 minutes apart to give myself enough time to finish the previous pan.

Gourmet Pretzel Rods

Making these pretzel rods has been an experience. I read several recipes online from several general websites and took the tips I could find to make my own recipe. I was mostly looking for a way to melt the white chocolate chips I had to make it smooth without a double boiler (as I don't have one). Well, I eventually found the best method on The Holman's Blog and when I put it on defrost, it worked perfectly. I will never forget my first, chunky batch. For time and sanity reasons I won't go there.

I already had a great carmel recipe from making my homemade carmel apples so I figured they would be perfect to put underneath the chocolate. I just didn't realize it would be such a long process. It is really worth it in the end though.

If you aren't one for carmel, then you can simply omit that section of the direction, but let me just say this: they taste like a twix bar but better. Yes, it's true. They are so delicious!!

Gourmet Pretzel Rods

1 bag pretzel rods
1 12 oz bag white chocolate
1 14 oz bag Caramels
2-3 tbsp milk
optional: holiday sprinkles

For caramel:

Melt milk and caramels in small, microwave-safe dish. Microwave in 30-second intervals sitrring in between until caramel is of a liquid and manageable consistency. Dip pretzel rods completely in caramel leaving a small section of the end uncovered (about 2-3 inches). If the dish doesnt allow this, you may us a spoon and spoon it on while twirling the pretzel.

Allow rod to drip excess caramel off for 10-15 seconds, flip rod completely upside-down (vertically) to even out for another 5-10 seconds. Then, place them on a lightly greased cookie sheet and refrigerate or freeze until hardened (1-2 hours).

Note: Do not use parchment paper! The caramel will stick to it and you will have completely ruined pretzel rods .. that is, unless you like to eat paper.

For Chocolate:

Melt chocolate in microwave-safe dish on the defrost setting in 30-second intervals stirring in between until it is a liquid and manageable consistency. Dip the caramel-covered pretzel rods into the chocolate, spooning over if needed, and allow to drip from the tip for 10-15 seconds. Flip vertically and allow the chocolate to settle a bit and place back onto cookie sheet. If desired, sprinkle the tips over the sink. Allow these to cool in the fridge or freezer and enjoy!

White Chocolate Chip Macadamia Nut Cookies

All-American classic cookies. Nothing compares to the beautiful taste of white chocolate chips and macadamia nuts together in the same cookie. The only reason this is my favorite cookie of all time is because it has no chocolate. At all. My husband tells me I am not a real woman because I hate chocolate. It's sad, but very true.

Even though not true "chocolate" it's still the most wonderful sweet treat ever. When Hershey's came out with the Cookies N Cream bars .. it was heaven at the check out line! Not so much for my thighs. Well Snickerdoodles are never the easiest to master and I still have yet to do so. Here is the recipe so far. Trial number one was delicious but not quite perfection and that is what my kitchen strives for.

I think one reason this recipe failed was because I was over-zealous with the white-chocolate chips. I just love them SO much I felt I had to double the recipe. Learn from my mistake .. that is a big no-no. You have got to have some cookie with your white chocolate chips.

White Chocolate Chip Macadamia Nut Cookies

1/2 cup butter

3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
8 ounces white chocolate
6 ounces macadamia nuts, chopped

In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour and baking soda in separate bowl then stir into mixture. Then, stir in the white chocolate chips and nuts. The mixture was very liquidy and the cookies spread out quite a bit so drop cookies in small nickel sized drops on greased cookie sheet. Make sure they are pretty far apart too (approximately 2 inches is best). Bake in preheated oven at 375 degrees for about 7-8 minutes or until cookies are golden brown on the bottom.

Peanut Butter Chocolate Chip Cookies

So a friend of mine at work brought in these amazing melt-in-your-mouth cookies one day. Well, of course I had to try to remake them myself. When I remade them they weren't quite the same taste, but both were equally fantastic! I am not really a big chocolate lover, but these have a hint of peanut butter so the chocolate is not overwhelming. These cookies are also the only cookies I have ever made that didn't turn into rocks 2 hours after baking them. I am so proud!! They are the PERFECT soft batch cookies.

Peanut Butter Chocolate Chip Cookies

2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 3/4 cup flour
1 tsp baking powder
1 pkg peanut butter chocolate chips

Blend butter, sugars, eggs, vanilla and baking powder in large bowl. Mix in chips and then flour. Refrigerate for a few hours (optional, but helps to roll dough later).

Roll dough into balls and place on greased cookie sheet. With palm of hand or a flat spatula, flatten dough balls down. Bake at 350 degrees (conventional) for 15 minutes or until edges are a light golden brown. Remove from baking sheet to cool.