Choco Pretzel Pops

I don't have a recipe for this other than to say go to a craft store like Michaels, and buy Wiltons Candy Kit for Pretzels.  The instructions are fairly easy to follow, but the photo on the front of the box with the little girl and her mom is totally false advertising because this was definitely not a job for a little kid - at least not mine. 

While the instructions are easy to follow, painting in the different colors into the mold was a pain in the ass. The end results however are pretty cool, although my crappy photos don't show that.  And I can't say that I'd make dozens of them like I had hoped.  I stopped at a handful and at most I'll pull the molds out again when I'm very bored or next Halloween.

Peanut Butter Banana Truffles

I kept seeing this recipe floating around but never thought to try it until I started getting into making chocolate covered treats.  I'm probably the last person on earth to know that chocolate, bananas and peanut butter go together, but now that I know, I'm setting this one on the top of my chocolate covered list.  Even better, is to freeze them. I cannot explain it any better other than to say its an amazing bite of deliciousness.  From the ice cold banana, to the sprinkle of salt on the chocolate, these are without a doubt a hit.

What You Need:

• 2 bananas - slice them into 1/2 inch pieces.
• 2tbs of creamy peanut butter
• 1 tbs heavy cream
• 1/4 cup or confectioners sugar 
• 1 bag of Wiltons chocolate melts 
• Sea Salt
• Toothpicks
• Wax or Parchment paper
• Baking sheet

Directions:

• Line the baking sheet with the wax or parchment paper
• Place the sliced bananas on the sheet and set aside for a moment.

• Mix the peanut butter, confectioners sugar and heavy cream together. At this point the peanut butter will be thicker and you can take a bit and place on top of the banana slices.

• Melt your chocolate (I personally prefer to use Wiltons versus the Nestle morsels because of how easily and quickly they melt).
• Dip each of the banana/PB slices into the chocolate. Swirl it around to ensure its all coated.  Using a toothpick, transfer back to the baking sheet.
• Sprinkle a little sea salt and any other sprinkles you want.
• Place in freezer for an hour or so. More or less is up to you.
• You're Done!

Lemon-Lime Sugar Cookie Truffles

I've tried several different kinds of cake balls thus far, but I've never made them with a cookie mix. In fact, I've also never made them without using the Babycakes maker and the whole point of me getting that thing was because I thought it would be easier.  BUT, after making these truffles by hand, I am thinking I may opt for this method more often. Both ways have their pros and cons of course.

So I've never zested a lime or lemon ever in my life....and its generally something I've avoided because it sounded, well I'm not even sure what it sounded like but whenever I would see a recipe that involved zesting something, I'd ditch the entire recipe.  I've also never really considered lemon treats either. I'm not sure why.  Anyhow, I saw these amazing truffles over at Singforyoursupperblog and the yellow sprinkles lured me in. I decided I'd totally conquer the zesting and not to mention everyone here loves sugar cookies so this could easily be a win.  

What You Will Need:

• 1 bag of store bought sugar cookie mix (or make your own)   
• 1 1/2 blocks of cream cheese (12 ounces) - room temperature.
• 2 bags of Wiltons Candy Melts - white chocolate  (or any other brand. I just prefer Wiltons)
• Zest and juice of 1 lemon and 1 lime.
• Yellow sprinkles

What You Should Do:

• Pre-heat the oven to 350 degrees.  
• Follow the directions on the bag of sugar cookies or recipe.
• Add the lemon and lime zest and juice and mix mix mix.

I zested and I liked it.
(click the pic )

• Once everything is mixed well, spread the dough in a 9x9 baking dish that you've sprayed with some nonstick spray. Bake for 30-40 minutes.

• Cool completely. Meanwhile, go ahead and set the cream cheese out on the counter. By the time the cookie bake is cooled, the cream cheese will be room temp.
• Once totally cooled, remove from the dish and crumble it all into a medium mixing bowl.

• Add the cream cheese and mix with a fork until everything is blended together.  It'll seem like its not blending at first.. keep going, it will work.  Taste test... omg I'm in heaven.

• Now roll balls a little smaller than a golf ball and put in the fridge for about an hour.  I was able to get around 35 balls from the mix.

• When the balls are chilled, remove from the fridge and then melt the white chocolate per instructions on the package.
• Slowly dip each ball into the chocolate and coat the entire thing. A couple of toothpicks will help get the job done and are useful for getting them out of the chocolate.
• Set on a cookie sheet lined with parchment paper and immediately top with sprinkles. The chocolate will set fairly quickly so you'll want to sprinkle right away
• Place in the fridge until you're ready to eat them. 

NOTE: These are very sweet. I'd recommend not popping a whole one in your mouth and to have some milk or other drink handy. If you're anything like me, one will be plenty. If you are like the rest of my family, you'll be popping several in a sitting.

I also made a couple pink ones for my friend Wendy. I call these ones Pink Lemonade Truffles. ;)

Homemade Lollipops

 

The main thing about this here is that its fun. If you want quality looking lollipops, you may want to go to the store, or perhaps you're a fancy superstar in the kitchen, unlike me.  But if you want fun and you want to entertain the kids or yourself, homemade lollipops kill at least 30 mins - 1hour and everyone walks away happy.  


What You Will  Need:
Jolly Ranchers or any hard candy - 1 bag.
Lollipop Sticks - I got mine at Michaels (don't get the plastic ones, they'll melt!)
Sprinkles - if you want...
Nonstick Spray
Parchment Paper
Aluminum Foil
Baking Sheet


What You Do:
Preheat the oven to 275 degrees.


Line the baking sheet with aluminum foil and then the parchment paper. Spray lightly with some nonstick spray and set aside.


Separate your candy colors and then you can go a few ways with this. Smash them, or don't smash them.  Or both. If you plan on smashing them, place the color set in a ziplock baggie and smash on a hard surface like a cutting board.

Now you can start making your patterns. You'll want to do this directly on the parchment paper.  You can use cookie cutters as your pattern makers, but I found this useless. The shapes didn't really stay put once the candy melted. 

Here are some of our smashed and unsmashed.

(click for a closeup)

Place your creations a bit apart so they have room to spread while they melt. You don't want them melting into each other.  


Put in the oven for approximately 7 mins or so. Keep an eye on them, you don't want to let them go too long.

Remove and immediately put your lollipop stick in. You'll want to kind of roll it once to coat it. 


Let them sit for a few so that the candy hardens.
While this is happening, you can add sprinkles even other candies if you'd like. 

Here are some of our creations!
(clearly I can't take a picture worth jack, but you get the idea)