White Chocolate Mummy Pretzels

October 27, 2016

 

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Oh ho ho! It’s getting close to my favorite holiday! No not Thanksgiving – not that I’m not thankful or anything…I am. But….I’m talking about Halloween! Whats not to like? You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. That is my kind of holiday! These White Chocolate Mummy Pretzels will be a welcome addition to all of your Halloween festivities. Quite tasty and maybe a bit more on the cute than scary side of things, they will prove to be very popular with all of the ghosts and ghouls your encounter on All Hallow’s Eve.

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Dogs can have white chocolate right?

Halloween actually has Celtic origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. Oh and I shouldn’t forget mummies. Yup they’ll be about too.

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These treats are very easy to make. Just melt your chocolate in a double boiler. Use a spoon to pour chocolate over 3/4 of the pretzel rod. Tap the rod lightly against the side of the bowl to shake off any excess chocolate and then just add the eyes and bandages. I actually made it a bit harder on myself because I was convinced that I didn’t want to eat those candy eyeballs which come oh so conveniently in a pack from the store. No, I decided it would be a good idea to use and upside down white chocolate chip for the white of the mummy’s eyes and then add a mini M&M for the iris bit. Well, that required me to whittle the pointy bit off of 40 chocolate chips so that they would sit flat on the mummy’s face, then stick the M&M to the chip with a bit more melted chocolate and finally to draw the pupils onto the M&M with an edible marker. Yeah….store bought candy eyeballs would have probably worked just fine! Oh well, live and learn. And you can benefit with the knowledge of my travails. Though the M&M eyes are pretty cute, you gotta admit…

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White Chocolate Mummy Pretzels

  • Servings: 18 - 20 Mummy Pretzels
  • Difficulty: easy
  • Print

recipe from: Lets Dish Recipes

Ingredients:

  • 18-20 pretzel rods
  • 12 ounces white melting chocolate (such as Ghirardelli)
  • 40 white chocolate chips*
  • 40 mini M&Ms*

Directions:

Melt chocolate according to package directions. Dip pretzel rods into white chocolate, or use a spoon to coat, covering about 2/3 of the pretzel. Gently tap pretzel rod on the side of the bowl to remove excess chocolate.

Place two candy eyeballs on each pretzel rod (if they slip off, let the chocolate set for about a minute first). Place on waxed paper to set. Repeat with remaining pretzels. Or if you want to spend a bit more time fussing over them, place white chocolate chips upside down on the mummies for the whites of their eyes. You will likely need to whittle the pointy bit off of the top of the chip so that it sits flat.

Carefully spoon remaining chocolate into a pastry bag, zip-top bag or squeeze bottle. If using a bag, snip of a small corner. Drizzle white chocolate over the pretzels to form bandages, being careful not to cover the eyes, to resemble a mummy. If using mini M&M’s for eyes, squeeze one drop of chocolate on each M&M and stick it onto the white chocolate chips you placed earlier. Use an edible marker to add the pupil of each eye in the center of the M&Ms. Let white chocolate set completely before serving.

Enjoy!

*You can just use store bought candy eyeballs if you prefer.

White Chocolate Mummy Pretzels brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for White Chocolate Mummy Pretzels:

Wilton Candy Eyeballs

Ghirardelli White Chocolate Melting Wafers

Still looking for additional spooky Halloween treats for your festivities? Take a look at some of my past Halloween offerings.

Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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Soul Cakes (Traditional Halloween/ Samhain)

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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Lemon Cranberry White Chocolate Scones

September 18, 2012

I love scones! Especially the home-made ones, which put those things that a certain ever-present coffee shop sells to shame!  Scones are very easy to make, so I don’t know why I even bother with the store-bought ones. Yet every once it a while, I’m tempted while getting my morning caffeine fix and I buy one. In a moment of doubt as I’m reaching for my cash, I even think back to the last baked good I purchased there and how it really wasn’t worth the calories, much less the money. But then I convince myself that it was probably just a fluke last time and that the one that’s in the display case today look fresh. It will be different this time. But it’s not. Sad to say, the scones are always sort of stale and sickeningly sweet. What a disappointment. I should have waited til I got home, or bundled up one of my good home-made scones to take along with me for the road. I guess hope springs eternal.

I promise you these Lemon Cranberry White Chocolate Scones will not disappoint. They are just chock-full of favourites of mine, namely cranberries and white chocolate. The lemon zest gives them a wonderful fresh zing as well. Slathered in butter, clotted cream and topped with strawberries…pure heaven!

One taste of these lovelies and you’ll be ruined for the coffee shop scones. They’ll still have you for their coffee elixirs, so you shouldn’t feel but so bad for them. And one day maybe I’ll learn.

Lemon Cranberry White Chocolate Scones

recipe adapted from: The Sweet Chick

yield: 8 scones

Ingredients:

  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 6 Tablespoons cold butter, cut into 1″ pieces
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 cup dried cranberries (I used Craisins)
  • 1/2 cup white chocolate chips
  • heavy cream to brush over tops of scones
  • Demerara sugar to sprinkle over scones

Directions:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place flour, sugar, and baking powder in bowl of food processor. Whirr a few times to combine. Add butter to flour mixture and process until mixture resembles coarse sand. Place flour/butter mixture in large mixing bowl.
In a separate bowl mix egg and milk until blended.  Add to the flour mixture. Mix until just combined. Don’t overmix. Add lemon zest, lemon juice, cranberries and white chocolate chips. Mix gently. The batter will be a dough like consistency.
Turn the dough out on a lightly floured surface. Divide into two equal sized portions. Roll dough out into circles which area about an inch thick. With a knife or pizza cutter, cut each of the dough circles into four equal sized  triangles.
Separate the triangles and place on prepared cookie sheet. Brush the tops of each scone with cream and then sprinkle with Demerara sugar.
Bake at 425° F for 15 minutes or until tops are golden.
Enjoy!

Orange Creamsicle Cookies

April 16, 2012

I love Spring. Although Fall is my favourite season, Spring is a close second. All the flowers are blooming, the trees sprouting new leaves, the birds are singing and all of these wonders taking place in the perfect temperature range. You know anywhere from 55°F (12°C) up to 70°F (21°C), mind you when it gets up to that 70°F mark I start getting antsy. Nervous about what hellaciously hot and humid Virginia summer temperatures are lurking right around the corner. Imagine my dismay yesterday when the old mercury shot up to 85°F (29° C) and today, I’m told it is destined to be 88°F (31°C). What the what! It’s only April! After the mild winter we had, I was nervous that summer around these parts would be completely off the hook and it looks like my fears will soon be realized! Boo!

So, I was trying to think of what was comforting back in my childhood. Certainly that window air conditioning unit in the dining room was a close friend. But then I remembered ice cream. Those Orange Creamsicle ice cream pops in particular. Which lead me to recall a recipe that I had seen for Orange Creamsicle Cookies. I set out to make them immediately. Thank goodness this all took place early in the morning, before the temperature shot up, so that I could have my oven all fired up without totally passing out from heat exhaustion in the process. These little cookies were all I dreamed they would be and with the orange zest and white chocolate chip mixture, they really did taste like the creamsicles of my youth. Lovely citrus-y little gems that taste like a burst of Spring with each bite. Make some this morning and get your mind off both the current unseasonable heat as well as the promise of the sweltering Summer to come!

Orange Creamsicle Cookies

recipe from: Sweet Pea’s Kitchen

yield: 45 smallish cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange zest, grated
  • 12 ounces (2 cups) white chocolate chips

Directions:

Preheat oven to 375° F. Line two cookie sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop by rounded tablespoons onto parchment lined cookie sheets. Bake 8 to 10 minutes or until golden brown around edges. Cool for 3 minutes on cookie sheet before transferring to rack to cool completely. Store in airtight container.

Enjoy!


Strawberry, Blueberry & White Chocolate Mousse Tart

July 4, 2011

It’s hot outside. Yup…lower 90’s. Oh and don’t forget humid. We got lots of that going on here as well. It’s a typical 4th of July in Virginia. In fact, this year’s Independence Day weather isn’t as bad as some of the sweltering holidays I remember in the not too distant past where the mercury shot up to somewhere slightly above 100! That sultry temperature is more the norm this time of year. Funny that most Americans seem to mark the 4th of July holiday by holding picnics and barbeques…outside…in the heat. Seems to me, our Founding Father’s might have taken the average temperature in July under consideration when the Continental Congress adopted and signed the Declaration of Independence back on that momentous day in 1776. I’m not suggesting that they should have waited to sign such an important document until milder temperatures arrived. But perhaps they could’ve indicated that a date in late September would be much more desirable for its future commemoration.  I think they might have been lulled into a false sense of meteorological security by the unseasonably mild weather they were experiencing in Philadelphia on July 4, 1776. Thomas Jefferson recorded in his journal a low temperature of 68° F and a high of  a mere 76°F. The average in hot and humid Philadelphia at that time of year is more like 85°F. I would love a 76 degree 4th…but enough about that. I’ll just turn my attention from the weather outside (oh yes, I am most definitely inside, loving my new AC unit) to all things red, white and blue for Independence Day. I’ve been chomping at the bit to make a Strawberry and White Chocolate Mousse Tart that I saw over at the Galley Gourmet way back in April. I thought I could add some lovely fresh blueberries to the recipe and have a wonderfully patriotic looking dessert to bring to my friend Jeff’s 4th of July cook-out/pool party.

This dish was very easy to make. One thing you do want to keep in mind though, is that with this dessert, you need to start preparing it at least 1 day ahead of time to allow the mousse to set and perhaps even two days ahead if you would like your tart dough to rest in the refrigerator overnight. But with a little planning, you get great results. The dish looked incredibly yummy, held with the red, white and blue, star-spangled, Yankee Doodle theme of the day and needless to say, a chilled tart was certainly a refreshing dessert on a steamy summer evening. I know I will be making this one again soon. The summer has only just begun…(sigh)

Strawberry, Blueberry & White Chocolate Mousse Tart

Recipe very slightly adapted (I added blueberries) from The Galley Gourmet

Serves 8

Ingredients:

For the Tart Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon kosher salt
  • 1 extra large egg
For the White Chocolate Mousse:
  • 6 ounces good quality white chocolate chips
  • 1 1/4 cups chilled whipping cream, divided
  • 3/4 teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla
  • 2 extra large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/3 cup seedless strawberry jam
  • 1 Tablespoon freshly squeezed lemon juice
  • 16 ounces fresh strawberries, hulled and thinly sliced lengthwise
  • 1/2 cup fresh blueberries
Directions:
For the Tart Dough:
In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely.
For the White Chocolate Mousse:
Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth.  Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes. (I actually melted my chocolate in the microwave, stirring after each 10 seconds until it was completely melted.)  In small bowl, combine the gelatin and water.  Allow the mixture to bloom for 5 minutes.  Place the gelatin mixture in the microwave and cook until melted, about 5 seconds.  In a large bowl, beat the remaining cream and vanilla until soft peaks form.  Add the gelatin mixture and beat until combined.  Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form.  Gently fold the whites into the chocolate mixture, then fold in the whipped cream.  Transfer the mixture into the cooled crust and smooth the top with an offset spatula.  Chill overnight.
In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts. Remove from the heat.  Arrange the sliced strawberries in concentric circles on top of the set mousse.  Add blueberries around the edges and in center of tart. Gently brush the berries with the melted jam mixture.  Serve immediately or chill the tart for up to 2 hours.  Enjoy!

Banana Brownie Bites

June 8, 2011

So I’m sure you’re your used to my flimsy excuses about bananas going bad by now. But that’s my story and I’m sticking to it. I had two bananas which were a bit too ripe. Today I decided to turn them into delicious little brownie bites. I’m sure something this cute and tiny doesn’t actually have any calories in it to speak of, right? Well, I assure you, I’m certainly not going to be the one talking about it. These brownies are delicious! The banana flavour definitely comes through. And what a great combination, banana and chocolate. And, you not only get the chocolate chocolate, but you get some chunks of white chocolate as well! Yum!!! Keep them in mind when you find some bananas turning on you!

Banana Brownie Bites

recipe from Lemon Drop

makes 66 bites (I cut the recipe in half, so I sadly only got 33 of the little morsels)

Ingredients:

1 pound of dark chocolate, chopped
1 cup of unsalted butter
4 eggs
4 ripe bananas (med size preferred)
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1 tablespoon baking powder
4 ounces chopped white baking chocolate

Directions:

Preheat oven 325°F
Butter and flour 8″ X 8″ square baking pan
In a medium saucepan, melt butter and dark chocolate. Set aside to cool.
In a large bowl, mash together eggs, bananas and vanilla extract
With a wooden spoon, stir in flour, cocoa powder, baking powder
Fold in melted chocolate/butter
Fold in chopped white chocolate
Pour into prepared pan
Bake for 1 hr 15 minutes or until toothpick comes out clean & brownies are firm to the touch.

* I made half of the above recipe (I only had 2 bananas on hand) and baked the brownies in a mini muffin pan. I reduced the baking time to 15 minutes.


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