Sunday, December 11, 2016

White Chocolate Pretzel Turtles

White Chocolate Pretzel Turtles
We have some white chocolate lovers in the family so I decided to make some white chocolate pretzel turtles for their Christmas treats. These are simple and quick to make. I learned two important lessons; make sure you use soft caramels and high quality chocolate. We really don't need to discuss the details - haha! You can also make them gluten free if you use gluten free pretzels. These are delicious!



Ingredients:
36 pecan halves
36 pretzel twists, mini
36 soft caramels, I used Werther's soft caramels, 2 packages, unwrapped
1 bag chocolate chips, I used Ghirardelli white chocolate chips, melted

Directions:
  • Toast the pecans in a 325F oven for 5 minutes then set them aside to cool.
  • Place pretzels on a parchment paper lined cookie sheet.
  • Place one unwrapped caramel on each pretzel.
  • Bake for 5 minutes in 325F oven. They should look shiny and soft but not melted.
  • Remove from oven, keep them on the cookie sheet and lightly press one pecan on each caramel covered pretzel.
  • Let them cool. Mine took about 45 minutes.
  • I melted my chocolate on the stove using a glass bowl over a pan of water (a little less than half full with water). It's similar to a double boiler but make sure you take your time. Don't let the water in the pan touch your glass bowl or the chips will get too hot. No one wants clumpy chocolate. 
  • I lined another cookie sheet with parchment paper for my chocolate.
  • I used 1/2 tablespoon of chocolate for each turtle.
  • Place one pretzel in the center of each dollop of chocolate. 
  • I cooled mine in the refrigerator then placed them in an airtight container.
  • I made another batch using milk chocolate and it looks like I'll need to make more before Christmas! Enjoy!

Love and peace,
~ Tammi


Saturday, October 29, 2016

Homemade Pumpkin Pudding



Pumpkin pudding with a ginger cookie on the side
Homemade pudding is still one of my favorite childhood desserts. I've been curious about pumpkin pudding and have seen many recipes that use boxed instant pudding. I really prefer to stay away from the boxes if possible. I decided to experiment and cook my pudding. The result was absolutely better than I thought it could be. The pudding was creamy and spicy, like pumpkin pie, and didn't take long to cook. This is a great recipe if you love pumpkin and pudding!
Ingredients:
2 T cornstarch
1/2 cup brown sugar
1 egg
1-3/4 cup milk (I used 1%)
2/3 cup pumpkin, I used canned organic pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 pinch ground cloves
1 pinch salt
1 tsp vanilla extract
Directions:
  • Whisk brown sugar and cornstarch in a medium pan.
  • Set burner on medium heat.
  • Whisk milk and egg then gradually add to the above mixture.
  • Continue whisking the mixture until it boils, it'll take a few minutes.
  • Boil for 1 minute and keep whisking.
  • Remove from heat and whisk in the pumpkin, spices and vanilla.
  • Place pan on burner over low heat.
  • Whisk for another 2 minutes.
  • Pour the pudding into 6 saucers or ice cream dishes.
  • Place plastic wrap over the top of the pudding and refrigerate until cold.
  • Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.
  • Top it off with a dollop of whipped cream before serving!
  • Makes 6 servings.
Enjoy your awesome fall pumpkin pudding!

Love and peace,
Tammi

Wednesday, October 19, 2016

Greek Yogurt Bundt Cake

Moist Greek Yogurt Bundt Cake


We are always looking for a yummy new cake recipe and this cake is awesome! It is moist and tasty and a hit with the taste testers!
Ingredients
1/2 c softened butter
3 c sugar
4 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 c non-fat Greek yogurt, plain
3 c flour
1/2 tsp salt
1/4 tsp baking soda

Directions

  • In a large bowl, mix sugar, butter and yogurt together.
  • Add eggs one at a time.
  • Stir in extracts.
  • Add dry ingredients and stir until everything is mixed together but don't over-mix.
  • Pour the batter into a greased bundt pan, smooth the top if needed with a spatula. 
  • Bake in a preheated oven at 325F for 50-60 minutes. I use a toothpick to check the cake, if it comes out clean, your cake is done.
  • Remove the cake from the oven and place the pan on a cooling rack for about 10 minutes, then tip the pan over and place your cake on the cooling rack.
  • Serving sizes can range up to 16 slices, depending how thick you like them.
  • We like sliced strawberries and whipped cream with ours or just eat it plain.
Enjoy!
~ Angie

Sunday, October 02, 2016

Delicious Pumpkin Muffins

Delicious Pumpkin Muffins
Fall is here and the yummy spicy flavors are everywhere! Making one of my favorite pumpkin muffin recipes was at the top of my list today. It's easy to make and you probably have most or all of the ingredients on hand. I like this recipe because I replaced the oil with Greek yogurt so it's healthier than my old recipe but still makes great pumpkin muffins!
Ingredients:
1 c canned pumpkin
2/3 c Greek yogurt
2/3 c sugar
2/3 c milk
2 eggs
1/2 tsp vanilla
2 c flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
Directions:
  • Don't use a mixer for this recipe, I would recommend a wooden spoon or spatula.
  • Mix the first 6 ingredients in a bowl and set aside.
  • Next whisk together the dry ingredients (starting with the flour) in another bowl.
  • Add the first mixture to the dry ingredients and mix together until combined.
  • Don't over-mix your batter or your muffins won't be fluffy and light.
  • I use cupcake liners in my muffin tins and spray them with cooking spray.
  • Using an ice cream scoop,  place one scoop of batter per muffin tin.
  • Bake at 350F (in a preheated oven) for 15-20 minutes or until muffin tops spring back when you touch the top of them or use a tester.
  • Remove from the oven and place pan on a cooling rack for about 10 minutes.
  • Remove the muffins from the pan and place on the cooling rack.
  • Store in an airtight container.
  • Makes 16 muffins.
Happy Fall!

Love and peace,
Tammi