Tag: white chocolate

STRAWBERRY SHORTCAKE SKEWERS WITH A WHITE CHOCOLATE SPRINKLE

 

START WITH PILLSBURY GRANDS BISCUITS AND ROLL OUT SLIGHTLY.


USE A SMALL BISCUIT CUTTER TO CUT OUT ROUNDS.  


BRUSH WITH 1 BEATEN EGG AND BAKE 13-15 MINS AT 350 UNTIL GOLDEN.  COOL.


STANDING EACH SKEWER UP STRAIGHT, THREAD ON ONE BISCUIT, NEXT A SLICE OF STRAWBERRY AND THEN USE A PASTRY BAG TO PIPE ON SOME COOL WHIP!  SPRINKLE WITH GRATED WHITE CHOCOLATE.  REPEAT AND SERVE IMMEDIATELY!!!

ADAPTED FROM KAREN IN THE KITCHEN

White Chocolate Covered Pretzels

I know this seems like an unnecessary recipe..chocolate, pretzels, sprinkles. You can’t get much simpler than that. Still, sometimes I feel like it’s worth posting this sort of recipe just to remind people how easy so many delicious things are to make.

The salty and sweet combination is hard to beat. As long as you don’t burn the chocolate while melting it you should have no problem creating perfect chocolate covered pretzels. I usually just melt regular chocolate chips in the microwave for these, but if you want to make this more foolproof I’d suggest using white melting chocolate. This is especially helpful if you are using white chocolate, which can be pretty finicky and burn easily. You can find melting chocolate near the chocolate chips in most major grocery stores now. You can cover the dipped pretzels with sprinkles, chocolate drizzle, candy cane pieces (the holidays will be here before we know it!), etc.

Enjoy!

Chocolate Dipped Pretzels

1 12oz bag white chocolate chips (melts or squares work too)
1 15-ounce bag mini twist salted pretzles
Sprinkles

Lay out one large baking sheet and line with parchment paper. Melt the chocolate in 30 second intervals in a microwave safe bowl, stirring at each interval until smooth and melted. Be very careful not to keep burn the white chocolate, as this happens very quickly. You can also melt it in the top of a double boiler.

If you are making half-dipped pretzels, dip one half of each pretzel into melted chocolate, tapping lightly on the bowl to shake off excess chocolate. Set on baking sheet and add sprinkles before chocolate dries. To make fully dipped pretzels, it’s the same process, but you dip the entire pretzel (as I’m sure you would’ve guessed). Shaking the excess off in this method is more important because it will give you the chocolate dipped pretzel look where you have a very clean coverage without the holes being half covered in chocolate. When you set the pretzel on the baking sheet, you will need to slightly smooth over the place where your finger was. Cover with sprinkles and you won’t be able to tell there was an imperfect spot. You can also toss the pretzel in the chocolate and use a fork to dig it out so you avoid this, but as the chocolate starts to thicken this method may be more difficult.

Sometimes I also like to drizzle more melted white chocolate over the top of the pretzels if I’m not using sprinkles. Put the melted chocolate in a ziplock bag and cut off just a small bit of the corner. Then just drizzle the chocolate back and forth over the pretzels. This is an especially pretty tactic if you are decorating for something with a two color theme and you use the colored candy melts.

Place in refrigerator for at least 15 minutes.

Frozen Oreo Pie


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I’m in Nicaragua right now!

If you’d like to read about what we’re doing here, check out these posts: Day 1, Day 2, Day 3. More to come tonight!

By the time you read this, I’ll be on the tail end of a trip to Nicaragua with Compassion International  and I hope you’ve been following along with me on my journey.  Before I left though, I typed up this Pie Day Friday post as promised, so you wouldn’t miss a new pie recipe every Friday, all summer long.

This versatile, kid pleasing pie can be served refrigerated or frozen. Refrigerated it is more on the creamy side, similar to my Strawberry Cream Pie. Frozen, it is more like an Oreo Ice Cream Pie.

Knowing how hot it is supposed to be where I am when you read this, I think you should serve it frozen

Either way, it is a cinch to make so let’s get started!

You’ll need: Whipped topping, milk, white chocolate pudding mix (I’m using sugar free), and about ten oreos.

Note: You don’t need Magic Shell but it had been hanging out in the pantry with it’s friends the oreos and the pudding mix so I guess it wanted to hop in this picture. Being the mother that I am, I hated to tell it that it didn’t belong when all the other little ingredients were just proud to have their friend with them.

You’ll also need one of these, a chocolate pie crust.

Place your milk in a mixing bowl and pour your pudding mix on top.

Mix that up until well blended, scraping down sides as needed.

Now, you can use vanilla pudding instead of white chocolate but if you’ve never tried white chocolate you are missing out! This stuff is AMAZING!

Put your oreos in a zipper seal bag and break them up a bit.

A lot of people will tell you to use a meat tenderizer to do this but I’m more in tuned with “Reach in your drawer and grab what jumps up first” instead of digging around looking for something in particular.

Dump those crushed oreos into the bowl and add in the whipped topping.

Mix that up good.

Spoon into pie crust.

Cover and refrigerate OR freeze. It’s up to you.

If you refrigerate, let it sit in there for at least two or three hours before serving.

If freezing, let it freeze until solid, or mostly solid.

Or until you just really want to eat it.

There are no rules here.

Serve on it’s own or topped with a bit of squirt whipped cream and a cookie!

Ingredients

  • small box sugar free white chocolate pudding (4 serving size) – can use regular
  • 8 ounce container extra creamy whipped topping or regular whipped topping
  • 1+1/2 cups milk, can use skim
  • 10 oreos, crushed
  • chocolate cookie crumb crust, 6 ounce size

Instructions

  1. In mixing bowl, pour milk and sprinkle pudding mix over. Beat with an electric mixer until well combined, about one minute.
  2. In a plastic bag, crush Oreos. Add to pudding mixture along with whipped topping. Beat again, scraping down sides as needed, until well incorporated, about two minutes.
  3. Spoon into pie crust and refrigerate or freeze for several hours before serving. Can be served refrigerated or frozen.
  4. To garnish: Squirt with canned whipped topping and top with an Oreo, if desired.

2.2

http://www.southernplate.com/2013/06/frozen-oreo-pie.html

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Previous Pie Day Friday Posts This Summer:

May 31th – Frozen Turtle Pie

June 7th – Strawberry Cream Pie

June 13th – Triple Chocolate Brownie Pie

Stay tuned for a new pie recipe each Friday for the rest of the summer with Southern Plate’s Pie Day Fridays!

“Charity should begin at home,

but should not stay there.”

~Philip Brooks

Submitted by Angela Lewis. Click here to submit your quote. 

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