Happy Holidays, Astoria! Hope that everyone is enjoying some quality time with the ones you love.
In preparation for tomorrow's family party at my brother-in-law and sister-in-law's house, I decided to make these gourmet, hand-dipped pretzel rods. Originally wanting to make gourmet chocolate bark, I changed my mind at the last minute when I realized I had all these amazing toppings at home and went with the sweet/savory combination instead.
Deciding to preserve the Utz's packaging, I dressed it up with some festive holiday paper and stuffed the decorated pretzels back into the container. I can't wait to see how they're received tomorrow, but I've already had a happy guinea pig (aka Dan) tell me that they've passed the test with flying colors. Hope you enjoy making your own variations.
Homemade Chocolate Dipped Pretzel Rods
Ingredients:
Large container of Utz's old fashioned pretzel rods (you can use any brand you like, but I like Utz's since they're nostalgic for me)
1 container of dark chocolate melting wafers (such as Ghirardelli brand)
1 container of white chocolate melting wafers (such as Ghirardelli brand)
1/2 cup of artisan toasted coconut chips
1/2 cup of craisins, chopped
1 cup of maple bacon bits
Colorful sprinkles or non pareils
Truffle salt
Chopped walnuts
Directions:
Melt chocolate wafers in the microwave until silky smooth (about 1 1/2 minutes).
Dip each pretzel rod in the chocolate individually and then sprinkle with your favorite topping, above. You can also use any other topping you'd like.
Lay dipped pretzel rods on a parchment lined cookie sheet and then place into the fridge for about an hour, or until the chocolate sets. Place back into the pretzel rod container and serve.
Since it’s now officially holiday time, there’s nothing like treating yourself to some tasty decadent dessert. All good things must come in moderation of course, but now is definitely the time when you can allow yourself to indulge a little.
I made this pretty, rustic Apple Croustade for our Thanksgiving meal, as I was excited to experiment with phyllo dough. A little bit intimidated, I wasn’t sure how I’d achieve the pretty top to this homestyle tart, but in the end I found the method easy, fun and a little spontaneous. The apples take the longest to prepare, which isn’t saying much, since you can get them prepped and cooked in about 20 minutes. The actual tarte assembly is easier than it looks, and I imagine with a little practice anyone can come up with their own unique ways to dress up the dough.
Hope you have fun trying this recipe and impressing your house guests during the holidays.
Apple Croustade recipe, courtesy of Saveur Magazine
Image by thechocolateswirl.comHere's another heads-up for Easter, Passover or any holiday or non-holiday of your liking. This one comes from one of my favorite Astoria-based businesses, The Chocolate Swirl, which produces homemade truffles, brownie pops, cakes, cupcakes and other confections. I adore this company for their thoughtful and creative presentation (they're not afraid of color and texture) and the decadent, rich and delicious flavor of their products. My ultimate favorite of theirs is the red velvet brownie pop (the moistest cake pop I've had to date) closely followed by the s'mores brownie pop, which is slightly more indulgent.
But for holiday themed sweets, check out their Spring collection, which includes:
Bunny Brownie Pops (they're super cute and would make a great gift for kids)
Springtime Easter Cupcakes
Chocolate Pretzel Nests (pictured above - a clever little treat worthy of a conversation starter)
Truffle Topiary (for Mother's Day)
Double Decker Brownies
Brownie Pop Flower Pot and more...
Intrigued? You can check out The Chocolate Swirl in person at Astoria Market on May 1st or you can learn about their goodies online. Enjoy and don't forget to lick your fingers.
The Chocolate Swirl
