Tag Archives: pretzels

Sweet & Salty Cookies!!

Sometimes I crave sweet AND salty things. Yesterday was one of those days. It also happened to be Sunday, which is my favorite baking day. Coincidence? I think not.
 
There are variations of these sweet and salty cookies all over the internet.  I even saw some with potato chips! Crazy… riiiiight? I opted to make mine w/ pretzels because… well… I like pretzels. I also like Reese’s and all kinds of chocolate. Basically these cookies are a little bit of heaven for me. Pretzels, 2 kinds of chocolate chips, peanut butter, and salt… what more could a girl ask for!?
 
I used half of my favorite chocolate chip cookie recipe. Then I added the pretzels. Then I saw the 2 bags of chocolate chips… and added those. THEN I noticed that I had a bag of those adorbs mini Reese’s in the pantry… and I just couldn’t control myself. To top it all off I sprinkled a little bit of coarse salt over the cookies.
 
I added the extra pretzels & chocolate chips because I thought it looked pretty to have them sticking out on the top… it really shows the sweet & salty off, ya know!? You could leave it all off, but I wouldn’t recommend doing that. I added the extra salt when they came out of the oven ‘cuz I didn’t get quite enough the first time. It all depends on what you like!
 
That’s the great thing about these cookies. They start off as a basic chocolate chip cookie, and then you add as much of the extra stuff as you want.
 
If I was you I’d make these the next time a sweet & salty craving hits. It sure cured mine. 😉
CLICK HERE FOR THE RECIPE.
 
Happy Baking!
-Hey Waitress!!
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Turtle Snack Mix & Spiced Caramels

Aaaaaaallright, The original version of this is from Cravings Of A Lunatic. I changed a few things so click on the link to see her recipe!
I didn’t feel like making the caramel part, so I skipped it and added the mini Rolo’s. I stirred them in the mixture while it was still pretty warm so they would melt and get gooey. I also used a combination of milk chocolate chips and semi-sweet (that’s what I had in the pantry).
The next time I make this…I (might) make half the amount of chocolate mixture, and I’m (definitely) not going to leave it in the oven for a full hour. It didn’t seem to need to be in there that long. The corn syrup and chocolate mixture didn’t cook… the coating didn’t firm up until I let it cool for a few hours on the counter. Also, that stuff stays HOT for a long time. ;). Finally I think I’ll put it on 2 large cookie sheets so I can spread it out in a single layer, and see how that works. I didn’t get the cute pieces that the original author got. Mine broke up into bigger chunks.
This snack mix is seriously delish, I can’t stop eating it. Literally. I made this on Sunday, and every time I walk by the bowl I grab a few pieces. Maybe not EVERY time, but definitely every OTHER. Check out my version HERE!
 

I also made some spiced caramels on Sunday. I used this recipe. Just add 2 teaspoons of pumpkin pie spice with the salt! Then, line an 8X8 pan with parchment paper, pour the mixture in and let it cool/ set in the fridge. Then cut it into 1 inch squares. I also added about ¼- ½ c of chocolate chips… but it didn’t really do much. i wouldn’t even bother. Hubs said these are good, but I think they could use more of the spice flavors, so I’ll probably add another teaspoonful if I make them again. Because I was giving these away (and the caramel is pretty soft) I wrapped them in squares of parchment paper. It only took me for-ev-er. If I wasn’t sharing them (or if I was serving them right away) I wouldn’t have wrapped them. It took too much darn effort.
 
Happy Snack Making!
-Hey Waitress!!
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Guinness & Choc Covered Pretzel Cupcakes w/ Caramel Buttercream

 
I won’t lie… when I drink beer I craaaave salty things. So what could be better than beer cupcakes with pretzels baked right in?! Add caramel. BAM!

My original plan for these was to make chocolate stout and pretzel cupcakes. But I was too lazy to go out and find chocolate stout. Then I remembered that I had a bottle of Guinness and a wonderful beer cake recipe! Tah-Dah! I thought about making these with a chocolate cake, but I wasn’t really in the mood for it this week. Gasp! Weird, right? Anyways…
 
The cake batter is delish. But not very Guinnessey. That seems to be a “normal” problem when I bake with beer though. The beer flavor doesn’t come out very strong. I’m not sure why… I’ll bet it has something to do with chemistry or some shmarmy gastronomical stuff. 😉
As for the buttercream… weeeell… it’s a recipe that I’ve made before, but for some reason it didn’t come out as good as usual. It looks kind of like it’s separating, and it’s not as fluffy as I expected. Normally, when I use “caramel”, I use the Smucker’s brand that comes in a jar. I think it’s called “caramel sauce”. This time I used “caramel sundae syrup” in a squeeze bottle. It has def got a different texture/ consistency. I also made the effort to reduce the rest of the bottle of Guinness to use in this buttercream… it wasn’t really worth it. I’ll probably use a tablespoon of (not-reduced) Guinness if I make this again. The buttercream flavor is ok, but overall the frosting needs another try.
 
These cupcakes are fun, but I think they could use a few tweeks. Back to the oven I go. See my recipe here.
 
Happy Baking!
-Hey Waitress!!

 

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Reindeer Cookies & Pretzel PB CC Cookies

Wow. I’m soooo late! I made this set of cookies the weekend before Christmas! I’m pretty embarrassed that I’m only posting them now. In my defense, there was Christmas Eve & day (which I spent NOT counting calories and chowing down like a fat kid), and a snow “storm” which kicked my internet into  slow (if it even worked) gear. So I have at least 2 excuses. 
I made these Reindeer Cookies for the first time last year when we visited HUb’s family for Christmas. Only that time I used store-bought sugar cookie dough. Every once in a while I like to make “kid friendly” things so my friends/ family don’t start to think I’m a huge lush! Haha. The best thing about these little reindeer cookies is that everything you need you can get at the grocery store (especially if you use the store-bought dough)! I, however, made these from peanut butter cookies (extra flavor)!
 
Random Reindeer Cookie Notes:
  • I used a 1 1/2 inch cookie scoop, slightly flattened the cookies, then pressed the pretzels (lightly) into the dough.
  • bake them for approx 10 minutes, then flatten them slightly, and bake for another minute
  • cool completely… and using canned cake icing, “glue” a Nila Wafer to the bottom (for the muzzle), then “glue” a red M&M for the nose, and 2 colored ones for eyes! I might suggest using cookie icing because that will harden, the cake icing doesn’t.
 
I used the PeanutButter Cookie Recipe for both these cookie, leaving half plain to use for the Reindeer Cookies.
The other half of the Peanut Butter Cookie dough I used to make the Peanut Butter Chocolate Chip Pretzel Cookies. Just add 1 cup peanut butter chips, 1 cup chocolate chips, and 1 cup coarse crushed/ or broken pretzels. Use the 1 1/2 inch cookie scoop again… then bake for 10minutes, flatten slightly and bake for 1 more minute!
 
Merry Christmas & Happy New Year!!
-Hey Waitress!!
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