Chocolate-Covered Pretzels Demonstration!

Hey my Delicious Chocolate Cuties! <3

Thanks for all of your comments on my last What Kat Ate. I’m really hoping that the blood tests that they took will help uncover what’s going on. I still have a huge bruise from where they stuck me with the needle (I would have thought it would have finally faded by now, but hopefully it will be completely gone in the next few days). I have an ophthalmology appointment this Tuesday and then another JRA appointment next Thursday, so I’m keeping my fingers crossed!

To celebrate Father’s Day, I thought I’d share with you one of my dad’s favorite treats. (He of course loves it with dark chocolate and almonds – that combination is his FAVORITE! But you can make them however you’d like.)

My Chocolate-Covered Pretzels!

Start by pouring your bags of chocolate chips into a glass bowl. Then follow the instructions on the back of the label to melt them. (I like to do it in the microwave ‘cuz I’m lazy like that. It pretty much just takes microwaving it for 30 seconds, then stirring, then another 30 seconds, and stir again. If it needs more time than that, do it in 15 second bursts. You don’t want to overheat the chocolate or it can start getting burnt and grainy.)

Lay out your pretzels and check to see how many in the bag are not broken. (It usually takes me more than one bag of pretzel rods to get 20 complete ones.)

Once the chocolate is smooth and creamy and luscious, dip the rod into the chocolate (or use a spoon to spoon the chocolate over and around the rod) until you get a nice coating. You don’t want it to be too thin or nothing will stick, but you also don’t want it too thick or the toppings will slip right off as the chocolate falls off.

Now get your toppings ready! I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics.

Roll the chocolate-covered pretzel rods in the toppings (or pour them on top if desired).

Make ‘em so they’re all covered in goodies.

Then lay them out on a sheet of wax paper to cool until completely hardened. To speed up this process, you can also lay the wax paper on a cookie sheet and stick the pretzels in the freezer if you don’t want to wait as long.

To do the drizzle: put a big handful of chocolate chips into a plastic baggie and microwave it on high for about 30 seconds. Massage, and only continue heating if it needs to in 10-15 second intervals, massaging in-between. Then cut a little piece from one of the bottom corners of the plastic baggie, hold the baggie as you would a piping bag for frosting, and make swirls along the body of the pretzels. You can have a lot of fun with this part. You can use different colors, make different shapes, patterns, etc.!

Then eat ‘em up! (Haha, of course don’t go overboard, but a treat now and again is good for ya! )

Chocolate-Covered Pretzels!

Ingredients

• 20 pretzel-rods
  
• 11oz-bag of your favorite chocolate chips*
  
• Toppings of choice. (See below for ideas!)**
  
• Drizzle: additional ½ cup chocolate chips, if desired
  
• Wax paper (for the pretzels to completely cool on)
  

Directions

Start by pouring your bags of chocolate chips into a glass bowl. Then follow the instructions on the back of the label to melt them. (I like to do it in the microwave ‘cuz I’m lazy like that. It pretty much just takes microwaving it for 30 seconds, then stirring, then another 30 seconds, and stir again. If it needs more time than that, do it in 15 second bursts. You don’t want to overheat the chocolate or it can start getting burnt and grainy.) Lay out your pretzels (and check to see how many in the bag are not broken. (It usually takes me more than one bag of pretzel rods to get 20 complete ones.)

Once the chocolate is smooth and creamy and luscious, dip the rod into the chocolate (or use a spoon to spoon the chocolate over and around the rod) until you get a nice coating. You don’t want it to be too thin or nothing will stick, but you also don’t want it too thick or the toppings will slip right off as the chocolate falls off.

Now get your toppings ready! I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics. Roll (or pour on) the toppings, and make sure they’re all covered in goodies. Then lay them out on a sheet of wax paper to cool until completely hardened. To speed up this process, you can also lay the wax paper on a cookie sheet and stick the pretzels in the freezer if you don’t want to wait as long.

To do the drizzle: put a big handful of chocolate chips into a plastic baggie and microwave it on high for about 30 seconds. Massage, and only continue heating if it needs to in 10-15 second intervals, massaging in-between. Then cut a little piece from one of the bottom corners of the plastic baggie, hold the baggie as you would a piping bag for frosting, and make swirls along the body of the pretzels. You can have a lot of fun with this part. You can use different colors, make different shapes, patterns, etc.!

Then eat ‘em up! (Haha. Of course don’t go overboard, but a treat now and again is good for ya!) 

Print This!

*You can also use peanut butter chips, butterscotch-flavored chips, or carob chips in addition to white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate. Or try a combination of a few, like peanut butter and milk chocolate or butterscotch and white chocolate. Your choice.

** I like using chopped pecans, almonds, or peanuts; shredded coconut; caramel bits; sprinkles; crushed Oreo cookies, chocolate chip cookies, or cinnamon toast crunch cereal; minced dried fruit; or even mini chocolate chips for true-in-the-blue chocoholics as toppings for these kind of pretzels.

Whenever I make these for a fundraiser auction, they always go for about $30 dollars a pack of six; so now you get to join in on the fun and enjoy some for yourself!

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What is one of your favorite body-weight exercises? I really love planks. They kill me, but I’m getting stronger with them and can hold them longer.

Are you doing anything for Father’s Day? We’re just hanging out as a family today.

Have you ever made Chocolate-Covered Pretzels? Chocolate-Covered Marshmallows? Graham crackers? Strawberries? I love making the pretzel versions. And the marshmallows (though I’ve never liked marshmallows). I should try chocolate-covered Oreos someday.

xoxox,

Doctor’s Appointment + What Kat Ate #10!

Hey my Chocolate Chips! <3

Thanks for your comments on my last post. I really had a lot of fun at Girl’s Camp. I was really sad that it was my last year, but I’m grateful for the years I’ve been able to go.

Time for another What Kat Ate: #10!

BREAKFAST:

My Protein Green Smoothie. Nom nom nom.

LUNCH:

My Homemade Bread with my Vanilla Spice Almond Butter on top with an Apple and a Strawberry Coconut Yogurt on the side.

SNACK:

One of my staples: A Frozen Banana with Nut buttah on top.

DINNER:

Guacamole with Refried Beans and Corn Chips to scoop them both up with. (I had seconds on the beans. )

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I just got back from my doctor’s appointment for my knee. The doctor asked me a lot of questions, examined my knee (which is still swollen), and you know what he said? He said that he doesn’t think I have JRA (juvenile rheumatoid arthritis). I do have swelling in my right knee, but with RA there is usually more that’s associated with it. He thinks I may have something else going on. Even my friend’s dad (who I mentioned earlier) said that my knee wasn’t warm. So I don’t really know what’s going on right now. They had some blood tests done (yeah, I felt faintish, but I did my best to keep my breathing under control and I tried my best not to cry) and x-rays. So now I have an eye appointment this next week and another appointment the week after that where I’ll hear about the tests and such. I’ll keep you posted!

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Favorite food pictured? I love the smoothie!

Have you ever been a mystery to doctors? I seem to be a mystery in not only this but also this. I guess I’m just special that way.

xoxox,

Vanilla-Nut Banana Cookies!

Hey My Vanilla-Nut Swirls!

Thanks for all of your comments on my post on my JRA. UPDATE: My knee isn’t hurting as much, the swelling is starting to go down (it’s slow, but steady), and it doesn’t feel as stiff, all of which I am SUPER excited about. I really didn’t want to have to go to the hospital, as I would have had to if it didn’t get better, so having the rest, Motrin, and no-peanut-butter/less-gluten-diet work almost brings tears into my eyes. I can’t wait to when I get to do planks and use the treadmill and workout with Jillian again. I have been doing the workout I shared, but of course I don’t want to do it every day, as the muscles need rest in between workouts to actually rebuild and become stronger, but it’s not the same as doing a full body circuit workout like the ones Jillian Michaels does.

Since I have been avoiding peanuts and cutting back on gluten (which are two foods that can cause inflammation, since the swelling in my knee is a kind of inflammation, I don’t want to put any more stress on my knee than I have to),I asked my parents to get me a BIG bag of almonds, made over a quart of this almond butter (but this time I didn’t use the vanilla in it) to take place of my peanut butter, and then baked this lovely treat because … well — just because I wanted to.

They are gluten-free, peanut-free, soy-free, and made with only five ingredients. And not only are they super easy to make, but they are also rich in fiber, have no sugar added, and are full of fruit and healthy fats!

What are they called? My Vanilla-Nut Banana Cookies!

Chop up your dates and almonds.

Add them along with the oat bran and cinnamon to your blender/food-processor.

Process them at medium-high speed

…until the mixture turns into a fine mill (flour-like).

Pour the mixture into a bowl and form a “well” in the center.

In the middle of the well, add the mashed bananas.

Stir it all up until it forms a dough.

Cookie-scoop the dough onto a non-stick or lightly sprayed baking sheet. You can use a fork to flatten them down if desired, but they taste great either way.

Bake at 350 degrees F (200 degrees C) for 9-11 minutes, or until lightly golden brown and set in the center. Let the cookies cool for a minute or two on the sheet, and then transfer them to a wire rack to cool completely.

SERVE!

Vanilla-Nut Banana Cookies!

Ingredients

• ½ cup almonds, sliced or chopped (or if your blender/food-processor is strong enough, you can use whole)
  
• ¼ cup chopped dates
  
• 1 cup oat bran
  
• 1 tbsp vanilla
  
• 3 bananas, ripe (with brown spots) and mashed
  

Directions

Chop up your dates and almonds. Add them along with the oat bran and cinnamon to your blender/food-processor. Process them at medium-high speed until the mixture turns into a fine mill (flour-like). Pour the mixture into a bowl and form a “well” in the center. In the middle of the well, add the mashed bananas and stir it all up until it forms a dough.

Cookie-scoop the dough onto a non-stick or lightly sprayed baking sheet. You can use a fork to flatten them down if desired, but they taste great either way. Bake at 350 degrees F (200 degrees C) for 9-11 minutes, or until lightly golden brown and set in the center. Let the cookies cool for a minute or two on the sheet, and then transfer them to a wire rack to cool completely.

SERVE!

Print This!

Note: to make completely gluten-free (for those who have those concerns), use gluten-free oat bran or gluten-free rolled oats in place of the regular oats.

These did not last long at all. (As they didn’t last long enough before they were all eaten, I’m sure they’d last for over a week or two, as long as they were kept in the fridge; they’d of course last longer in the freezer, which is one of my mom’s favorite ways to eat cookies – straight from the freezer.) They were all eaten within a couple days of me making them. Oh I guess that means I’ll have to make another batch.

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Do you like recipes with a short list of ingredients? I feel that the shorter the list of ingredients the better, and the easier to read and recognize the ingredients on a label the better.

What do you like to do to celebrate birthdays? Tomorrow is my Dad’s birthday and he wants to just go out for dinner. My birthday is coming up and hopefully we’ll get to go bowling! My AP tests will be done that day and by then my knee will hopefully be strong again. If not, I may just make a cake and have it at a game night (we’re thinking of having one at the end of May as an “End-Of-The-School-Year” game night. If that was it that would be enough for me.

How big is your water bottle? Mine’s a 20-oz bottle, but it has a tracker on the top that goes up to 6, so I can track right on my bottle how much water I drank that day.

xoxox,