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Sweet & Spicy Bacon Wrapped Water Chestnuts
Whether you like them sweet or spicy, these little snacks are addicting! Take these to a picnic or party and people will be begging you for the recipe.
Coconut Scones with Dark Chocolate Chunks
Moist and tender scones with the goodness of coconut and dark chocolate. Irresistible!
Baked Tomato and Egg Cups
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Basil and Red Pepper Butter
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
White Peach and Rosewater Creamsicles
Floral, peachy and creamy popsicles to keep you cool and refreshed on those hot summer days.
Frozen Thai Iced Coffee
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Cilantro Pesto
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Ancho-Garlic Fish Tacos with Citrus-Mint Cabbage Slaw
In this recipe I season the fish with an ancho-garlic sauce, and then bake the fish (instead of frying) to keep the meal light. The refreshing slaw has both sweet and savory going on, providing tons of flavor along with crunch.
Cucumber Dill Greek Yogurt Salad
by missamy
A light and tasty salad perfect for a summer side dish or snack.
Cauliflower “Fried Rice”
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
Chicken Pho
by Kim Vealey
Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Desserts — Candy
Recipe
Chocolate Covered Cookie Butter Pretzels
by keepitsweet on June 7, 2012 in Candy, Desserts
Recipe Description
Sweet and salty in a new and delicious way!
Preparation Instructions
Line a baking sheet with wax paper and set aside.
Dip pretzels into cookie butter and place on the lined baking sheet. Freeze for 30 minutes or until cookie butter is firm.
Melt chocolate in the microwave in 30-second increments, stirring in between. Dip pretzels in chocolate and immediately sprinkle wish sea salt.
Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process).
Ingredients
- 24 whole Short Salted Pretzel Rods
- ⅔ cups Cookie Butter (or Any Version Of Creamy Speculoos)
- 6 ounces, weight Dark Chocolate, Roughly Chopped
- ½ teaspoons Sea Salt, to taste
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Comments
mikell on 6.12.2012
What is cookie butter? Where do you get it? Thanks!
keepitsweet on 6.12.2012
@mikell – I get Cookie Butter at Trader Joes. It is a form of Speculoos spread like Biscoff. I hope that helps!
WestieMom on 6.12.2012
These look amazing! I don’t have access to a Trader Joes – any substitutions you could suggest? I NEED to make these!
keepitsweet on 6.13.2012
@WestieMom You could use Biscoff… I’ve seen it sold in supermarkets and online (Amazon always has some)
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