CHOCOLATE COVERED PRETZELS

I found this idea on pinterest and it was really creative so I wanted to try it. It's really simple but, you have to do some chocolate melting and that might get messy.

Ingredients:
1 cup melting chocolates
16 pretzel rods
sprinkles

I did 4 of these so I used way more of each but feel free to make as many as you would like.

1. Melt chocolate according to package. You can either melt the chocolate on a double boiler pan or just in the microwave.
To heat up in the microwave do so in small spurts of 15 seconds. Take it out and stir completely then do once or twice more. Be careful. If you overheat it you will burn the chocolate and it will not be useful anymore.
2. Dip the pretzel rods in the chocolate. Use a spoon and pour the chocolates as high as desired. Lay on a parchment lined tray. Top with sprinkles.
I used a tall glass and poured the chocolate in it for easy dipping, then over a deep bowl added the sprinkles all around. Feel free to have fun!

The last step is getting a vase, chocolate covered candies, some googly eyes, and the turkey beak. I printed and cut out the beak for the face.

Pour your chocolate covered candies into the vase after you finish assembling the face. Then add the pretzels inside!

Here is how mine came out:

Comments

CREAMY MAC-AND-CHEESE

Ingredients 2 tbsp butter 1/4 tsp garlic powder 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp mustard powder Kosher salt and freshly ground black pepper 2 c heavy cream, room temperature 8 oz Colby Jack cheese, shredded 4 oz sharp Cheddar, shredded 1 lb baby shell pasta Directions In a large saucepan over medium heat, melt the butter. Add the garlic, white pepper, paprika, mustard powder. Add salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Here is how mine turned out: ...

TIRAMISU

Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots Cognac or Brandy (2 oz)* 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. * I substituted the alcohol with vanilla extract Directions: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.Separate egg yolks and whites. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.Quickly dip a savoiardi in the espresso bowl. To get the right amou...

PANERA FUDGE BROWNIE COPYCAT

I ngredients: 1/2 C. butter 3 oz. unsweetened chocolate, chopped 1/2 C. granulated sugar 1/2 C. brown sugar 2 large eggs 1 tsp. vanilla extract 1/2 C. semisweet chocolate chips 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt Directions: 1. Preheat the oven to 350 degrees and prepare a square baking dish. (9X9) 2. Combine the chocolate and butter for the brownies in the microwave for 1 minute. Stir until the mixture is smooth. 3. Add in the sugars, eggs, and vanilla extract. Gradually pour in the flour, baking powder, and salt. 4. Fold the mixture together until combined. Add the chocolate chips and pour into the pan. 5. Bake 30 minutes until a toothpick comes out clean. Let the brownies cool completely. Time needed 15 min preparation + 30 min cooking Serving Size 16 servings

Cook and Bake With Amra

Search This Blog