Chocolate Covered Pretzels

CHOCOLATE COVERED PRETZELS ARE REALLY FUN TO MAKE. There it is. The truth comes out. I felt like a master artist while making these! I based this Chocolate Covered Pretzel recipe very, very losely off of’s recipe. When I say losely I mean that they say to use wax paper to put your just dipped pretzels onto as you let them cool. I didn’t use bittersweet chocolate like they use, and I didn’t measure any of the chocolate out. The amount of pretzels that were made isn’t even known. After making these I brought them down to the church my dad works at, they have a ‘pasta supper’ on Wednesday night after their service for the homeless and others who need a good meal! I was very happy to take these down to them, included were a few cupcakes that hadn’t left my kitchen yet. I liked making these pretzels a lot and I’m glad that they came out so well!

IMG_0645I used some random ingredients for these though:

  • Sourdough jumbo pretzels
  • Left over cinnamon sugar
  • Left over peppermint/Oreo crumble
  • Milk Chocolate
  • 70% Cocoa Dark Chocolate
  • Marshmallow bits
  • Red and Green sprinkles
  • White chocolate candy melts
  • Oreo chunks

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Cookies and Cream Cupcakes

First off, this post is going to have A LOT of pictures. I took a bunch because I thought it was important to document how cool this recipe was in every stage. On top of that idea though, I don’t really have any pictures of combining the dry and wet mixes.

For this post I made CookingClassy’s Cookies and Cream Cupcakes! This post is also late – I baked these on the 8th and am now just posting this, sorry guyIMG_0572s! I would say it was worth the wait because the people who have tried have loved it. Apparently one is still talking about how good they were. Were being the important word there, they went fast. I don’t blame my taste testers though, if I ate any of my desserts this would be the one I would pound down. These cupcakes, like everything else I’ve made, smelled better than anything in the world.

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Mini Snickerdoodle Muffins

I woke up today and it was horribly cold, icy, and bleh outside. I stayed in bed as late as I possibly could, finally dragging my butt out into the world of my kitchen, and thumbing through all of the recipes I have emailed myself over the past week. Recipe girl’s Snickerdoodle Muffins seemed so fitting for today! Fast forward to the final step of this recipe, rolling the snickerdoodles in the cinnamon sugar topping, I had a wonderful realization that Ikea always smells like snickerdoodles! I have finally identified the aroma of that wonderful store. I feel accomplished.

Back to the beginning! I chose this recipe because it seemed simple, but because I had all of the ingredients and I was positive everyone would love a nice warm snickerdoodle muffin when they got home from work, today’s weather is pretty gross. Since I like makiIMG_0595ng people happy, I had the supplies, and I needed to blog, this is what I chose! This recipe is really simple and adorable! The first step is to heat up the oven and spray down a mini muffin tin, which made me incredibly happy – I LOVE making mini things, but when I make mini cupcakes it’s always a pain in the butt to frost them, so only having to roll these little guys in cinnamon sugar was perfect! After the delight of mini muffins, you mix together your wet mix (butter, sugar, egg, milk, vanilla) with your dry mix (flour, baking powder, cream of tartar, salt, cinnamon) using a hand held mixer. I wasn’t expecting it to get so brown and speckly and wonderful looking, but the cinnamon definitely warms up the color. It was a nice surprise, it definitely started to look more like what I expected something with the word snickerdoodle in it should. Side note: I have never had a snickerdoodle before, so snickerdoodle muffins were even more alien to me. I wish I had known how amazing they smelled before, I would have made them way earlier!

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Mini Cheese Quiche

It might be too early in this baking adventure to start savory meals/crazyness, oh well. This morning I had the wonderful surprise that I had about 90% of the ingredients I need for the desserts I wanted to make, but they were all missing an ingerdient – forcing me to rack my brain for something, anything to bake. I came to the conclusion that quiche is baked, and I had everything that I needed. I didn’t want to make a buttload of them only because I had no idea what the hell went into a quiche. Side note: I wanted to make mini bacon, egg, and cheese quiches, sadly I had no bacon. 90% of all ingredients! I based this recipe off of Pillsbury’s bacon cheese quiche, the recipe makes a full pie, so I faked it and made mini ones with half of everything it calls for. The recipe I ended up with was:

Ingredients – Nothing measured correctly

  • 1 Stop & Shop refrigerated pie crust, softened as directed on box
  • 1/2 cup half-and-half
  • 2 eggs, slightly beaten
  • Sprinkle of salt
  • Sprinkle of pepper
  • Handful of 4 state shredded cheese (I have no idea why it’s called 4 state, whatever)
  • A tiny bit of chopped onion


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