Tuesday, October 2, 2012
Pumpkin Pretzel Cookies
Something I enjoy when I go to the La Costa Spa, is their white chocolate pretzels they serve in the reading room. On far too many occasions, I have taken a book and plopped down in the reading room with a little bowl of their pretzels, only to get up and get more. Not my healthiest moment, just a guilty pleasure. For a while it seemed pretzels may be a thing of the past. They are full of wheat after all. Until Ener-G Wylde Gluten-Free pretzels came out. If you are not gluten-intolerant, feel free to use normal pretzels.
This is a fun recipe to make for a Halloween or Thanksgiving party.
Gluten-Free Pumpkin Pretzel Cookies
adapted from Butter, with a side of Bread
Yellow and Red Food Coloring (unless you can find orange)
8oz White Chocolate
1 TBSP shortening
First step is to melt the chocolate. There are several ways to do this. I have a little dipper that slowly melts chocolate perfectly, but you can also use a double broiler or the microwave.
Just add the shortening to the chocolate in whichever method you choose. Microwave for 3 minutes at 50% power, then remove and stir until smooth.
Add 3 drops yellow and 2 drops red food dye to the white chocolate and stir until orange.
Dip your pretzels, or spoon the dyed chocolate onto the pretzels. Lay on parchment to cool. Use a brown or green sprinkle to make the stem.
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