I had bought some wreath shaped pretzels to use for my Rolo Turtles not realizing the Rolos would fall through the wreath. I used one bag of the wreath pretzels for my cinnamon sugar pretzels. Since I had another bag to use up, I found this recipe. Hubby had leftover popcorn oil from an event he hosted in November so this was a perfect way to use the pretzels.
Enjoy these at your Christmas get together or even on New Year’s Eve. Yum!
Oh and the best part of this is there is no baking involved. Sweet!
I’ve begun my Christmas Making and Baking 2016. When I found this recipe, I decided to make it since it looked so simple to put together.
While I was waiting to put the white drizzle on the pretzels the Wee One wandered into the kitchen. He decided he needed to taste the pretzels. The Wee One told me how much he loved the taste of the pretzels. He helped me put the drizzle on top of the pretzels. When I was packing up the pretzels, we put the pretzels into two containers. One was for later and the other was for he and his brother to snack on.
Later on in the day, we made another two batches of cinnamon sugar pretzels for a cookie/ treat exchange Hubby was going to attend. The Wee One helped me with making those two batches. He told me that he wanted to know how to make cinnamon sugar pretzels. The Wee One enjoyed making the cinnamon sugar pretzels.
The cinnamon sugar pretzels are easy to put together. When we did the white chocolate DRIZZLE, we used a baby spoon to do the drizzle.
I also used a large 8 cup measuring cup to make the pretzels. It was the perfect size
Cinnamon Sugar Pretzels
Stars of the recipe:
1 (16 – 18 oz) bag of pretzels
2/3 c. oil (I used canola.)
1/3 c. sugar
1 & 1/2 tsp. cinnamon
1/2 c. cinnamon sugar for sprinkling
1 c. white chocolate chips
Prepare two cookie sheets by covering them with parchment or wax paper.
In a large mixing bowl, whisk together the oil, sugar, and cinnamon.
Add the pretzels.
Stir until all the pretzels are coated.
Microwave for 1 minute. Stir.
Microwave for 2 more minutes. Stir.
Divide them between the two cookie sheets. Make sure the pretzels are in a single layer.
Sprinkle with cinnamon sugar.
While the pretzels are cooling, melt the white chocolate in the microwave. (70% power, 1 minute, stir, if not melted – continue at 70% power 30 second intervals until melted.)
My mom called me last night to tell me that she was going to come over to our house for Christmas. It’s been many years since she’s been at our house for Christmas, so it was a nice surprise. The one thing she asked for was homemade goodies. I’m almost finished with the Christmas making and baking. There are a few goodies left to make.
This eggnog bread was one of those things. It’s easy to put together and makes a lot.
I bought some eggnog to make eggnog bread. Since I had some of the eggnog left, I decided to find a recipe to make eggnog doughnuts. This recipe is moist and delicious. It paired well with my coffee flavored with my peppermint mocha creamer. It would also be delicious with my eggnog creamer.
I made these many years ago. This year I decided to make them once again.
Things you need to remember – Don’t use press and seal plastic wrap when you wrap the cookie dough in plastic wrap. That made it difficult to make a roll. The coconut will make a mess. Just keep the broom around. 🙂
I’m enjoying making new creamers now that I got the ratio of milk/ half & half/ or heavy whipping cream to condensed milk.
This creamer needs to be warmed up so that the cocoa is dissolved. I had to strain the nondissolved cocoa, so there weren’t any lumps left.
As you can see from my pictures, some of the cocoa did not dissolve.
I like peppermint mocha lattes from Starbucks. However, they use WAY too much mocha in the lattes. This creamer allows me to have a peppermint mocha latte without the extra cost. Plus, I can customize it to my liking.
Peppermint Mocha Creamer
Stars of the recipe:
1/2 c. condensed milk
1/2 c. milk, half and half, or whipping cream
1 to 2 Tbsp. maple syrup
1 tsp. peppermint extract
1 to 2 tsp. cocoa powder
Combine all ingredients in a small saucepan.
Heat on medium-high heat until the cocoa is dissolved. Five or so minutes.
If the cocoa does not dissolve, strain the creamer to remove the lumps of cocoa.