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Archive for December, 2013

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Can I set the record straight on something please? Just because I’m from Canada does not mean that I am used to cold weather. Vancouver is, on most occasions, a very mild city. It rarely snows and when it does the snow doesn’t stay around for more than a few days. Celsius temperatures dropping past zero? That’s also fairly uncommon. Think Seattle. Think even Portland. But please don’t think igloos, the North Pole or sled dogs.

All of this to say that I’m freezing my butt off in Chicago these days. Snow constantly on the ground coupled with wind from the lake and temperatures around -15C are not my idea of fun.

How am I coping with this ridiculous weather?

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– drinking copious amounts of Bailey’s and hot chocolate

– Christmas movie marathons consisting of Elf, Home Alone 1 and 2, and Love Actually

– never leaving the house (this might be an exaggeration)

– reading “City of Thieves” by David Benioff

– Baking. A lot.

– Eating. A lot. (see above)

So it should come as no surprise that when a half batch of these peanut butter pretzel bites were made and disappeared on Saturday that a full batch was made on Sunday. Embarrassing. But seriously these are knock your socks off delicious and only eating one at a time is the funniest joke/most difficult challenge I’ve ever heard of.

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Christmas baking at its finest.

Peanut Butter Pretzel Bites

Recipe from Two Tiny Kitchens

1 cup creamy peanut butter     2 tbsp butter

1/2 cup icing sugar                  3/4 cup brown sugar

Pretzels                                   Mini semi-sweet chocolate chips

Combine the peanut butter and softened butter in a large bowl with a stand mixer.

Add the icing sugar and brown sugar. Mix to combine.

If the filling will not roll easily into balls without sticking to your hands add more icing sugar until the right consistency is reached.

Use a teaspoon to scoop the filling.  Roll each portion into a small ball, then sandwich between two whole pretzels and place on an aluminum foil lined pan.  Place the completed pan in the freezer for 30 minutes.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.

When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

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