Category

Dessert

White Chocolate & Peanut Butter Pretzel Bunnies

Easter is quickly approaching and with the holiday comes all of its delicious sweet treats.  White chocolate & peanut butter pretzel stick Easter bunnies recipe. These bunny treats were a huge hit & my kid loved to decorate them.

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Last year I had experimented with pretzel bunnies. They were a big hit with my family, so I wanted to try them again with a little help from my favorite little helper. We had recently purchased a set of food markers & we both could not wait to use them.

White chocolate & peanut butter pretzel stick Easter bunnies recipe. These bunny treats were a huge hit & my kid loved to decorate them.

What you will need:

White chocolate melts

Pretzel sticks

Peanut butter

Confectioners sugar

Butter

Vanilla

Food markers

Directions:

Melt 3 Tbsp of butter. Mix it with 1/2 cup of creamy peanut butter, 1 cup of confectioners sugar & 1 tsp of vanilla. Mix it well. Scoop a heaping tsp of peanut butter mixture and roll into a ball. Place on a sheet of wax paper & use a spoon to flatten into a disc. Put them into the freezer for about a half hour or until they are slightly hardened.

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Melt the chocolate according to package directions.

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Lay out another sheet of wax paper. Dip the pretzel sticks, two at a time into the melted chocolate. Let the excess chocolate drip off & place them on the wax paper in a V shape.

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Remove the peanut butter discs from the freezer a few at a time. Dip them one at a time making sure to cover the top, bottoms & sides & place over the pretzel, just covering about 1/4 of the bottom. Use a rubber spatula to fill in any empty space. Let the chocolate cool & harden.

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Then comes the fun part. Use your food markers to draw in the bunny faces. My daughter couldn’t wait to draw on her bunnies.

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Here was her favorite bunny that she made, complete with hair bow & scarf.

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They were a huge hit again with my family and my friends at work.

Thank you as always for stopping by. Please follow us on Facebook as well.

Chocolate Covered Pretzel Bunnies & Sunday’s Best Link Up # 13

Chocolate Covered Pretzel Rod Easter Bunnies

 

I took a poll on my Facebook page yesterday. I was curious about what people preferred, sweet or salty. My husband is salty & I am definitely sweet, but the truth is I love the two mixed together the best. One of my weaknesses is for chocolate covered pretzels.

With only one week left before Easter, I have a few more days of Easter inspired fun. Tonight we made some sweet & salty Easter treats in the form of our favorite Easter pal.

 

Melt white chocolate in the microwave. Put the chocolate in a microwave safe dish & heat for a minute. Check it & microwave in 30 second intervals, checking to see if it is melted before each interval. Be careful not to burn.

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When the chips are soft & shiny stir with a spoon.

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Dip pretzel dipper sized rods into the melted chocolate & lay out on wax paper. Lay two dipped pretzels side by side to form a V shape.

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With a spoon, spoon out a dollop of chocolate over the bottom in the shape of a circle. Be careful to not dribble chocolate over the top. It works best when the chocolate is smooth. Use a rubber spatula to smooth out any rough edges while chocolate is still hot.

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Melt pink chocolate or in a pinch use white chocolate with just a touch of food coloring gel. Using a toothpick draw a line for the inside of the ears & add a dot for the nose.

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Melt a small dish of milk or dark chocolate & add in eyes, mouth & whiskers. Let your chocolate cool & remove from the wax paper. If you have any imperfections, which I had a plenty, scrape the hardened chocolate with a knife to smooth out.

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Chocolate Covered Pretzel Rod Easter Bunnies

Now let’s hop on over to our main event. Welcome to week 13 of our Sunday’s Best Link-Up.

 
 
Welcome to Week 13 of  Mother 2 Mother’s Sunday’s Best Linkup This is the last week for our Spring Forward theme. We will be starting our April Showers theme next week. We will be looking for indoor activities, recipes, crafts, gardening and blogging tips for those rainy days.  
 
 
 

This week we’re celebrating the thaw across the country, so linkup Easter posts, crafts, recipes, gardening, decorating ideas, room makeovers, Easter tablescapes, spring cleaning and organizational tips. Blow the dust off your old posts and link those too. Don’t have posts that fit into the theme, link up whatever post you would like to share. We would love to have SEO, blogging, and parenting tips, DIY projects, homesteading, homeschooling, and your posts on life.  Your linkups and giveaways are welcome too. Anything goes here, as long as it’s family friendly and you may linkup as many as you would like. 

Each week your hosts will select their favorite post and it will be featured the following week. An image from your post will be used on my blog the following week with a link back to your blog. Be sure to check back to see if you’re a Sunday’s Best featured blogger. All Featured Bloggers will have their posts Pinned to the Sunday’s Best Pinterest Board.    

If you are interested in becoming a Sunday’s Best host, please contact me for details at rhonda@mother2motherblog.com  



                                             Your Sunday’s Best Hosts:


            Rhonda – Mother 2 Mother                Kim U. – Pinterested Parent         Kim M. – Life In A House of Testosterone


  

Here’s the rules, please connect with us on social media before you leave or subscribe/follow our blogs:  


Mother 2 Mother: Please like my 
Facebook Page, follow me on Twitter,  Google+, PinterestBlogLovin or subscribe/join my blog on the right before you leave.   



The Pinterested Parent: Please like Kim’s Facebook Page, follow her on Twitter, Google+, Pinterest, Bloglovin before you leave.  



Life In A House of Testosterone: Please like Kim’s Facebook Page, follow her on Twitter, Google+, Pinterest, Bloglovin, or Instagram before you leave. 


 

Mother 2 Mother Blog

Please help us grow by placing the Sunday’s Best button above on your sidebar or in your Link Party lists/directory. I appreciate your help in promoting the linkup with Re-tweets and shares. If you are selected as a Featured Blogger, let your readers and followers know that you were featured on Sunday’s Best.  Now lets party! 

The Sunday’s Best Posts are:

 

Kim U. selected Moss Covered Bunny from Pinterventures 


Sunday's Best Linkup, featured bloggers




I selected Pastel Deviled Eggs from Intelligent Domestications






Kim M. choose Keeping Up With the Joneses from Sequins In The South

All of the posts were great, and I appreciate each of you linking up. I would like to invite all of you back to linkup your post(s) again, it could be selected this week. While you’re here take a minute to visit these great blogs. It’s a great way to meet and connect with new bloggers. Be sure to PIN or share any posts that you like, we all appreciate a little love. 


 

Rainbow Rice Krispies Treats

Rainbow rice krispies treat

 

For those of you that have followed along with me for a while, you know our family has a soft spot for Rice Krispies Treats. Our wedding cake was even fashioned out of 3 tiers of solid Rice Krispies Treats.

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We have been eagerly anticipating spring here. It has been a week of rainbows in our home. We painted some spaghetti rainbows over the weekend.

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Then today we made some Rice Krispies Treats Rainbows. We have made these before for parties and such, but tonight the treats were just for us.

Ingredients:

5-6 cups Rice Krispies

About 40 Marshmallows

1 stick of Butter

Food coloring – red, orange ,yellow ,green ,blue & purple

 

Directions:

1. Slice a stick of butter into 6 equal parts.

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2. Line a small baking pan with wax paper. We used a 7X5X1.5. Spray the paper with cooking spray.

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3. In a small sauce pan, melt one pat of butter over low heat. Stir in 6-7 medium sized marshmallows cut up into smaller pieces. Stir until melted.

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4. Add a few drops of red food coloring until you get the achieved color. Stir in 3/4 cup of Rice Krispies until well coated.

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5. Press the mixture into the bottom of the pan, packing it well. Use fingers to press in well. Wet hands work best & keep the Krispies from sticking to fingers.

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6. Repeat steps 3-5 five more times with the remaining colors, layering each color on top of the last.

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Let cool in the refrigerator for about 10-15 minutes and then lift the treats out by the wax paper. Peel off the wax paper from the treats.

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Use a sharp knife to slice the treats in to thin strips.

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Curve your strips into arcs to form rainbows.

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Thank you as always for stopping by. Please follow us on Facebook as well.

Cinnamon Sugar Crescent Pretzels

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Cookie monster is to cookies as my daughter is to Play-doh. She just can’t get enough of it. Her favorite of all Play-Doh creations is crafting baked goods. She makes cakes & cookies and asks mommy to join in as well. I got creative the other day and made Play-Doh pretzels. This got a giggle out of my daughter & also inspired her tummy with a pretzel craving. I thought it might be fun to make some soft pretzels with her & combine the fun of playing with dough and the deliciousness of getting to eat our creations after.

Once I suggested it though, my laziness kicked in & I looked for an easy way out. Hurray for crescent rolls. These are not exactly your classic soft pretzel, but they were a quick, easy and yummy treat.

Ingredients:

1 tube of low fat crescent rolls

1 Tbsp sugar

1/2 Tbsp cinnamon

1/2 Tbsp vegetable oil

Directions:

Preheat oven to 375. Unroll your tube of crescent rolls. Pinch the perforated seams together & roll out into a rectangular sheet. With a rubber spatula spread out the oil evenly over the sheet. Stir the cinnamon & sugar in a small bowl. Sprinkle the entire mixture evenly over the crescent sheet. Mai did the sprinkling for us, so it was not entirely even. Cut a 1/2″ wide strip lengthwise. Roll the strip just enough to form a rope like strip. Fold & twist into a pretzel. Place on an ungreased baking sheet. Bake for 8-9 minutes. Serve while warm.

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Mai loved these. I gave her one pretzel, but our sneaky little girl smuggled a few extra when I wasn’t looking.

Frozen Strawberry Cheesecake Sandwiches

Frozen Strawberry Cheesecake SandwichesMy obsession with cheesecake inspired desserts continues. Since the warm weather is here, I opted for a frozen cheesecake treat. These are easy to make and oh so delicious.

Ingredients:

15 full graham crackers

2 packages of softened cream cheese

1 tub of Cool Whip

2 cups of strawberries (cleaned, stemed & sliced small)

1 1/2 sticks of margarine

1/2 cup of sugar

Directions:

Preheat oven to 350. In a small sauce pan melt the margarine. Line a baking sheet with tin foil . Split the full graham crackers in half at their seam and place on the lined tray. Pour the melted butter over the crackers. Spread evenly across coating each cracker.   Bake for 8 – 10 minutes. Remove from the oven & cool.

As the crackers cool, prepare your filling. In a large mixing bowl add cream cheese, sugar & strawberries. Beat on a low setting until all ingredients are blended, scraping the sides as you go. Add the whipped cream & stir by hand until evenly blended.

Transfer half of the cooled crackers to a 12×8 baking dish. Place them side by side. Pour the cheesecake mixture over the top of the crackers. Evenly distribute the mixture & smooth out. Add the rest of the graham crackers over the top in the same pattern as the bottom. Scrape around the edges of the baking dish smoothing out the filling around the edges of the outside crackers. Cover & freeze for 3 hours. Cut & separate each cracker sandwich with a sharp knife. Serve & enjoy. Wrap the unused portions and keep in the freezer.

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Banana Rice Pudding

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Rice, rice, baby!! We love rice in our house. We love it so much that we own not one, but two rice cookers. When my mother was still alive, God rest her soul, she would buy me a fifty pound bag of rice every year along with my favorite soy sauce. When you have that much rice at your fingertips, you want to find different ways to cook it. I like it plain, fried, in risotto & it also makes a lovely rice pudding. For a smoother, creamier pudding use a smaller grain of rice. If you prefer your pudding with a bit more texture use a longer grain of rice.

Ingredients:

1 cup of uncooked rice

2 ripe bananas

1 egg (beaten & at room temperature)

2 tbsp brown sugar

2 cups of water

1 cup milk

1 tsp vanilla

1 tbsp margarine or butter

1/2 tsp cinnamon

1/2 tsp sea salt

Directions:

In a medium saucepan, combine rice, water, margarine & salt. Bring to a boil. Cover & cook for 2o minutes. Do not stir! In a mixing bowl smash up the bananas with a fork. Add brown sugar, vanilla, cinnamon & 1/2 cup of milk to the banana. Mix well. After rice is done cooking, pour the banana mixture over the rice & stir. Cover & simmer for an additional 20 minutes stirring occasionally. After 20 minutes remove from heat & beat in the egg. Beat for a minute & then add the other 1/2 cup of milk. Chill. Top with whipped cream & serve.

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Mai really liked the rice pudding. In between every bite, she kept telling me “Thank you, Mama.” You are welcome, sweetheart.

Oatmeal Chocolate Chip Cheesecake Bars

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I think I have mentioned before that my work has a monthly pizza party to celebrate all of the birthdays in that month within our company. On pizza day, they bring in a variety of different topping pizzas and a ton of desserts. Oh the desserts, oh so many delicious desserts. Ever since the last pizza party I have become obsessed with cheesecake. Not that I didn’t love it before, but now I find myself craving it all the time. Last week it was french toast with cheesecake filling and this week, it is cheesecake bars. This does not really fit into my diet, but oh well. These are super simple to make and so good.

Oatmeal Chocolate Chip Cheesecake Bars

Ingredients:

Cookie crust

A package of Betty Crocker oatmeal chocolate chip cookies

1 egg (per directions)

1 stick of margarine (softened) (per directions)

Filling

1 8oz  package of cream cheese (softened)

1/4 cup of sugar

1/2 cup of vanilla greek yogurt

1 egg

1/4 cup of chocolate chips

Directions:

Preheat oven to 375. Prepare cookie mix per package directions. Press 1/2 the cookie mixture into a square 8″ baking pan. In a mixing bowl, blend cream cheese, sugar & yogurt on low speed until blended and smooth. Do not overbeat. Add the egg & quickly beat in. Add the chocolate chips & stir. Pour the cheese mixture over the cookie crust. Take the remaining cookie dough & press and flatten between hands and place over the cheese mixture. Do this in pieces and spread out evenly. Bake for 40-45 minutes or until cookie is golden & is firm in the middle. Cook times will vary. Let cool before cutting and serving. They will set as they cool.

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Related Topics:

http://rhythm-of-food.com/2014/04/26/banana-and-cacao-muffins/

http://toniandrukaitis.wordpress.com/2014/04/26/friday-life-is-short-eat-dessert-first/

http://toosexytocook.wordpress.com/2014/04/26/chocolate-chip-cookies/

 

Krispie Peanut Butter & Chocolate Balls

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Here is a simple fact of life…women love chocolate. We do! Men do not understand this as much. My husband would prefer a bowl of Doritos, but hand me a piece of chocolate and I am happy.

Tonight I had a craving. Why is it when ever you want candy, there is not a piece to be found, but as soon as you are on a diet, there is chocolate around every corner?
I wanted some chocolate, but I like my candy with nuts or some kind of crunch. We had chocolate chips, but I needed something more.

Krispie Peanut Butter & Chocolate Balls

Ingredients:
1 tbsp of butter
1/2 cup of crunchy peanut butter
2 cups of chocolate chips
1 cup of white chocolate chips
2 cups of Rice Krispies

Directions:
In a large saucepan melt the butter over low heat. Add the peanut butter. Stir for about a minute until melted. Add your chocolate chips. Stir until melted and smooth. DO NOT OVERCOOK. Once chocolate is melted add the Krispies. Mix until all of the Krispies are covered. Spoon out the mixture & fill a ball pop mold. Refrigerate until chocolate has hardened & then pop candies out of mold.

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Rice Krispie Easter Eggs

Rice Krispie Treat Easter Eggs with peepsThere is a sweet commercial on TV which features a mother & a daughter making Rice Krispies treats eggs together. Not only does watching this make me want to spend quality mommy & daughter time with my little girl, it makes me really want to make these eggs. This looked like such a cute idea, I had to try it, but nothing is quite as easy as it seems.

Ingredients:

5 cups of Rice Krispies

1/4 cup of butter

40 large marshmallows

Food Coloring (optional)

Marshmallow peeps

Plastic Easter eggs

Directions:

In a saucepan, melt butter on low heat.  Add marshmallow to melted butter. Cook until marshmallow is melted, stirring occasionally. Once marshmallow is melted & smooth, add the Rice Krispies slowly & stir until evenly coated. Add food coloring if colored eggs are desired. For a more speckled look add food coloring & toss, do not stir.

Clean & dry the plastic eggs & spray the insides with cooking spray. Wet your hands.  **This  is very important to do between eggs or your hands will stick to the mixture.**Press Krispies inside the eggs, press in the middle to create the hollow for the egg. Repeat this until you have used all of your mixture. Remove your formed treat from the egg. Use a knife if you have a difficult time removing any. Place a Peep inside of one half of your egg & place the other half on top. Cut the Peep on the bottom if it is too large.

These were a little more of a pain than I anticipated. Again be sure to wet your hands frequently. It is not easy to mold when hands are dry. It is a little time consuming & messy but it in the end it does make a cute Easter snack.

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Related Topics:

http://sleeplesssleeper.wordpress.com/2014/03/17/best-38-effortless-diy-easter-crafts-to-inspire-you/

http://dunnitagaindesigns.wordpress.com/2014/03/16/bunny-holders/

Low Fat Frozen Yogurt Pops

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Now that the holidays are over, it is time to get back on the low fat horse. It was a difficult few weeks for me sticking to my restrictions. I admit, I cheated far more than I should have & I paid for it. I have felt horrible from all of the junk food & I am ready to get back to my old healthy life style. The problem is I have an enormous love for sweets.
My one indulgence since the doctor put me on my special diet has been non fat frozen yogurt. It is my favorite evening treat. I like to jazz up my fro-yo from time to time to keep it fun. This recipe is two of my favorite things, quick & easy. They are also delicious & did I mention low fat.

Frozen Yogurt Pops

Ingredients:

Fat free or low fat frozen yogurt (vanilla,chocolate or strawberry will do)

1 cup of fat free Cool Whip

1 Tbsp of fat free chocolate pudding

1 Sleeve of graham crackers (crushed)

Cake pop sticks

Directions:

Crush graham crackers using a potato masher.

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Mix Cool Whip & pudding until well blended.

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Scoop the a ball of frozen yogurt using a scooper. Roll between palms if needed to create a ball.

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Originally, I inserted the cake pop stick into the ball & then rolled it into the pudding/cream mixture but then found it difficult to roll into the crumbs without falling out after. So I used my hands to dip for the rest & then inserted the pop sticks.

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Roll the coated yogurt ball into the cracker crumbs until well covered.

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Insert the stick & repeat. Place pops on a plate, cover loosely with plastic wrap & freeze.

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Serve and enjoy.

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Related Topics:

http://strawberrypepper.com/2013/12/25/big-apple-sensation-cake/

http://healyourselfwithfood.wordpress.com/2013/12/24/gluten-free-apple-tart/

http://balancedbaby.me/2013/12/24/bonbon-balls-brownies/