Brownie Kebabs

These are exactly what the sound like. Delicious. This recipe is a great snack for parties, mid-day, any day, picnics, and so on and so forth. You can't go wrong with brownies, and these are even easier to eat! Who doesn't like kebabs?

Ingredients:
9X13-inch pan of brownies, baked as directed on the box (chilled and cut into 1-inch cubes)
1 pint blueberries, washed
1 pint strawberries, washed and hulled
Large marshmallows
Bamboo/wooden skewers

Directions:
1. Alternate threading brownies, fruit and marshmallows onto wooden skewers.
2. Refrigerate until ready to serve.
3. You're done! Enjoy!

"Lovely" Rice Krispy Treats

These sound adorable because they are adorable. Perfect for your Valentine! Or whenever. I usually go with whenever.

Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

6 cups Kellogg's® Rice Krispies® cereal

½ package white chocolate chips

Red food coloring (or strawberries!)

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
 
2. Add rice krispies cereal. Stir until well coated.
 
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into heart shapes with cookie cutter.

4. Melt white chocolate on low heat in a saucepan, add a couple of drops of red food coloring or mushed up strawberries (that gives it a fun fruity flavor). Mix well, and then dip rice krispies in chocolate, lay on wax paper until dry.

 I'm getting better at my photography, but boy do I still need to learn. It's hard when your apartment is not window friendly!

Inside Out Chocolate Covered Strawberries

I'm a little behind on my blogging, I've been super busy trying to keep up with school and my job, etc. So I'm sorry if you weren't able to find any recipes since February!

This recipe is a fun one for a romantic evening, for a birthday, or what have you. I would make them on any occasion I could since they aren't that guilty if you use the three ingredient chocolate in one of my other posts.

Ingredients:
2-4 squares of semi-sweet chocolate almond bark (depending on how much you want to use)
1 pint of strawberries (the larger the better)

Directions:
1. In a sauce-pot, melt the chocolate over low heat, stirring occasionally and being careful not to burn.

2. While melting chocolate, wash the strawberries and hull them. This is cutting of the top where the green stem is, and scooping out the middle with a thin knife or strawberry huller.

3. Cut the tip of the strawberry off so it stands on its own. (Look at the picture for an example)

4. Once the chocolate is melted, let it cool for a couple of minutes. Dip the tip of each strawberry into the chocolate and place onto wax paper and let harden. This will give it a base to stand on!

5. Pour some of the chocolate into a plastic sandwich baggie. Using the baggie like an icing bag, cut off the tip and fill each strawberry with chocolate. Once filled, decorate the top as your desire.

6. Store in a plastic container in the fridge for up to one week. They won't last very long! Enjoy!

Pretzel Cookies with Chocolate & Peanut Butter Chips

Could chocolate chip cookies get ANY better?! Reese's peanut butter chips! In your chocolate chip cookie! To. Die. For. Some people are wary when they see the word 'pretzels' in this recipe. It's like eating a Take 5 bar. The pretzels just add a nice crunch to the cookies that they don't have.

I like soft chewy cookies. I rarely find a crunchy cookie that I enjoy and will eat a ton of. I don't like oreos, chips ahoy, or anything of the sort. I like fresh bendable cookies like the Great American Cookie Company's cookies. Does that make sense? Anyway.... to the recipe!

Ingredients:

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Pretzel Salt or Sea Salt

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.

4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. 5.

5. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

White Chocolate Cranberry Pretzel Cookies

I feel like you can't go wrong with cookies. I'm pretty sure I've never baked a bad cookie. This one was something different for me, however. I have a tendency to stick with semi-sweet chocolate recipes and not stray far. That's because they taste so darn good! Original recipe found here.

Ingredients:

1 + 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/3 cup plus 1 tablespoon granulated sugar

1/4 cup light brown sugar

1 egg, at room temperature

1/2 teaspoon vanilla extract

2 cups white chocolate chips

1 cup salted pretzels, chopped into pieces a little bigger than the chocolate chips

1/2 cup dried cranberries, chopped

Directions:
1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease.

2. In a small bowl whisk the flour, baking soda and salt together.

3. In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed. Add both sugars and beat on medium 3 - 4 minutes until light and fluffy. Beat in egg and vanilla.

4. On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.

5. Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart. Bake 10 minutes or until lightly golden around the edges and set in the center.

6. Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.