Chocolate Covered Pretzels

Alright, don’t call me lazy but this is seriously the easiest recipe I might ever have on the blog. Seriously.

When I was trying to weigh out the decision on whether or not to give party favors for the kids coming to Archie’s first birthday party, I asked over ten people what I should do. Yay or nay?

All the answers were a mixed bag. I, on one hand, didn’t want to worry about buying party favors. The kids coming with their parents to Archie’s party were of vastly different ages and what teenager wants a smiley face maze to play with? Yeah, that’s what I thought. None.

But from my understanding of other parents that are more seasoned than I am, kids expect party favors. Parents expect party favors. And I don’t like to do things halfway but I didn’t want to spend a lot of time or money on favors that kids would end up throwing in the trash. Problem solved with a little sweet and salty treat.

Enter: Ghiradelli’s new melting wafers– I wanted to make them fun with some sprinkles I already had on hand and I printed up little tags that thanked them (from Archie of course) for coming to his party. I sent them home with the kids as they left our house, so sorry for the parents that had sugar high kids as they were getting home to try and wind down for bed. Cake and chocolate pretzels? That sounds like the perfect party if I was still a kid. Wait. That sounds like the perfect party as an adult. Duh.

Put these on your Christmas “baking” list to drop off at your neighbors and friends houses for Christmas treats and a little yuletide love. P.S. Beginning of October gives me full permission to start talking about Christmas. You didn’t know that was a rule? Well, now you do. Permission given.

Happy mid-week friendlies!

Ingredients:

Pretzels

White Melting Chocolate

Dark Melting Chocolate

Sprinkles (chocolate and regular)

Directions:

Melt chocolate for 30 seconds in microwave. Stir. Continue to melt in microwave for 15 second intervals, stirring in between each interval.

Once chocolate is melted to desired consistency, proceed to dip your pretzels into chocolate until completely coated. Place immediately on wax paper and add sprinkles while chocolate is not hardened. Let sit for at least 5 minutes to allow chocolate shell to harden.

Enjoy!

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Dark Chocolate Pots de Creme

Whoa, Nelly!! Hold on to your horses people because this recipe will hit you upside the face and make you want more!

Chad e-mailed me this recipe last week with the subject line, “Hop to it!”. Yes sir, yes sir. I put the baby down for bed one night, we chowed down on some bunless burgers and got to work in the kitchen.

The ingredient list is so simple!

This recipe takes all of 5-10 minutes to whip together and makes 4 generous ramekin servings.

I made this again and doubled the recipe to make enough for us to eat again and to take to a friend’s house that just had a baby. Holy yum. Seriously. Make this immediately.

P.S. In order to connect with more of you out there who I’m not friends with on Facebook, I have created a FB page for this little ole blog of mine. If you want an easier way to keep up and see posts from me then head over and “like” it. xoxo

Dark Chocolate Pots de Creme

from Cook Eat Paleo

Ingredients:

1/4 c honey

2 eggs

1 tsp instant espresso powder

1 tsp vanilla extract (gluten free if necessary)

4 oz. unsweetened chocolate, chopped

3/4 c. coconut milk

Directions:

Combine all ingredients, except coconut milk, in blender/food processor/Vitamix.

Heat coconut oil over medium/high heat on stovetop until very hot, being careful not to boil.

Add coconut gradually in blender and blend until chocolate is melted and mixture is smooth.

Divide mixture into 4 ramekins, place in refrigerator to set for about 2 hours.

Enjoy!