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Fun Friday: New blender review and recipe

13 Jun
A new blender for all our delicious smoothies!

A new blender for all our delicious smoothies!

You know you’ve been married a long time when a new blender in the house is super-exciting news.

We used to have a blender that we’d had for years and years. It did a decent job and it got quite a bit of use in our kitchen. However, it couldn’t really handle ice, especially when we wanted smoothies, and it was extremely loud when we used it with ice. It didn’t matter though, we kept on using it. If it’s not broken, as they say, don’t fix it.

Well, that philosophy worked until the day smoke came out of the old blender during a smoothie-making session. My husband was making the smoothies and he called out to me from the kitchen.

“I think the blender’s dead,” he said.

“If it’s that black stuff that shows up after you use it, it always does that, it’s fine,” I said.

“And does it always have smoke coming out of it?” he asked.

“The blender’s dead,” I said.

What a bummer: Time to buy a new blender, just a few weeks after our toaster-oven had also passed on into the world of over-used appliances.

But, on the bright side: Yay!!! I get to go blender shopping!!!

I decided that this time, I would shop with purpose. I wanted an affordable blender that could handle the blending of ice and frozen fruits which are so often the ingredients in our cool, refreshing smoothies.

As I wandered through Target one day, the Ninja blender caught my eye. It caught my eye because it had one of those great little red Target signs that alerts you to the fact that not only is something on sale, but you also got a gift card with its purchase.

In this particular case the blender I was looking at was on sale for $139 and you received a $25 Target gift card back with the purchase. Additionally, I am a Red Card carrier, which means I get an additional 5% off of my purchases all the time. The Red Card can be a debit card or a credit card, and ours is a debit card so our purchases still come out of our checking account.

I examined the blender box. It was an 1100 watt blender. It came with not one, but TWO travel-sized cups that fit right on top of the blender so that you blend right into them, cover and you’re good to go. The blender had three speeds as well as a Pulse button, which I never truly understand the purpose of, but it must be important so it’s good that it was there. It had a pour spout on the big blender pitcher, which I loved and it was easy to take apart and clean.

Best of all: it was advertised as being powerful enough to take on ice.

Frozen strawberries gave this smoothie a nice frozen consistency and the blender had no trouble with the frozen fruit.

Frozen strawberries gave this smoothie a nice frozen consistency and the blender had no trouble with the frozen fruit.

That’s really all I needed to see. That and the gift card special and I was sold.

On my way out of the appliance section I swung by the frozen fruit case and grabbed a bag of frozen strawberries. I could already envision a delicious smoothing coming together in our new blender that very afternoon.

Once we got the blender open and out of the box, I was really able to see some neat features on the new blender, things that I loved that I didn’t even knew were priorities.

I loved that the cover of the blender locks on and needs to be released to come off. I loved that the cover has a pour spout that opens and closes.
I loved the single-serve shake options. I loved that the measuring markings on the blender were in dark print. My last blender had a glass pitcher and the markings were raised glass so they were hard to see.

Best of all, our smoothies have been delicious.

The smoothie above has the following ingredients in it:

Two bananas

1/3 cup Nutella

1 pkg. frozen strawberries (I used 16 oz.)

about 4 cups of skim milk

This smoothie was delicious and had a decent amount of fruit in it for an after school snack!

We’ve also done chocolate/peanut butter/banana/vanilla low-fat yogurt smoothies and even a couple of “adult beverage” “smoothies” for a Memorial Day cookout we hosted. The blender has been great. It’s quieter than our old blender when we use ice and so far, no smoke, no black “stuff.” My husband has utilized the single-sized option several times and takes his smoothie to work with him in the car.

This is definitely a product I’d recommend to others. The price-point was good for our budget and the gift card helped us out too. If you’re in the market for a new blender I encourage you to consider the Ninja blender as an option! Although I have not been compensated by Target or Ninja for this review, I am so pleased with the product, I thought I’d share my opinions and experiences with you.

From after school snacks, morning breakfast to go, and adult beverages, this blender has been a great addition to our appliance family!

From after school snacks, morning breakfast to go, and adult beverages, this blender has been a great addition to our appliance family!

 

Fun Friday: Baked Oatmeal: It’s not just for breakfast

6 Jun
100_3245

I’d eat this for breakfast, lunch or dinner!

ORIGINALLY POSTED MAY 10, 2013: The other day I came across a great new recipe for baked oatmeal. It was on Skinnytaste.com, a blog I follow on Facebook. I love all kinds of oatmeal from steel cut to overnight to baked.

This recipe also had a fruity combination that I love: strawberry and rhubarb. I didn’t have rhubarb, but I noticed that it had bananas in it, and strawberry and banana is another top favorite combination of mine so I decided to make it without the rhubarb.

Besides the fact that I skipped the rhubarb, the other thing about this recipe is that I made it as an after school snack, not for breakfast! It was so good, and everyone had seconds, everyone loved it and there was very little left over.

I would definitely make this recipe again and if I had rhubarb, I’d throw it in there, but it was also fine without!

Without further ado, here, from the Skinnytaste Blog
For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey
This snack was quick to put together with simple ingredients.

This snack was quick to put together with simple ingredients.

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

DIRECTIONS
Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Fun Friday: In honor of National Chocolate Chip Day…Chocolate Chip Fruit Pizza

16 May
fruit pizza

This was such a great recipe, it got all thumbs up, all the way around!

This week I received an email message from a fellow cast member from last week’s Listen To Your Mother. The message was letting me know that today was going to be National Chocolate Chip Day!

I do believe that every day should be National Chocolate Chip Day and at my house, I celebrate on almost a daily basis.

Conveniently enough, I’d just tried out a new recipe from Skinnytaste, one of my favorite blogs for lowfat recipes. I’d received it in my inbox earlier this week and knew it was a “must try” recipe for sure.

The recipe was for a fruit pizza, and it looked so refreshing. We had some unusually hot weather on Sunday and Monday and I knew that Monday afternoon the kids would be looking for a nice cool snack when they came home Monday afternoon.

When I looked at the recipe for the fruit pizza, I had everything for it except for white chocolate chips. I decided that instead, I would use my semisweet chocolate chips, making the crust a chocolate chip cookie crust. It was perfect! I had a good mix of fruit, although slightly different options than she used on hers: I used blackberries, strawberries, blueberries and kiwi. I actually had more than enough, so that I ended up doing a side dish of all the extra fruit and they ate that as much as they ate the fruit pizza. I love seeing my kids eating so much fresh fruit, especially this time of year when the weather is warm and the delicious fruits are plentiful.

I am posting the recipe here just as it appears on the Skinnytaste blog. I do hope you’ll visit the blog however, I always find great things there. In fact, just last night I made one of her chicken recipes, and my daughter said, “I just love when you make this chicken!” So do check the Skinnytaste blog out!

Here’s the Skinnytaste Fruit Pizza recipe. I have just two minor modifications other than the semisweet chocolate chips vs. white chocolate chips: I bake with I Can’t Believe It’s Not Butter, and I used nonfat plain yogurt instead of applesauce. Other than that, I followed her recipe as is. Everyone loved it, and it made a great after school snack recipe. I had enough that it lasted us for two days. I’d definitely make this again!

Fruit Pizza
Skinnytaste.com
Servings: 30 • Size: 1 bar  • Old Points: 3 pts • Points+: 4 pts
Calories: 140 • Fat: 5 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 17 g
Sodium: 72 mg • Cholesterol: 10 mg

Ingredients:

  • 2 cups all purpose unbleached flour (Gold Medal)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, unpacked
  • 1/4 cup melted unsalted butter
  • 2 large egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tsp vanilla extract
  • 2/3 cup white chocolate chips or chopped white chocolate

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

To Assemble:

  • 1 large mango, diced
  • 3 diced kiwis
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries

Directions:

Preheat oven to 350°F.  Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.

 

What’s for Dinner Wednesday: Garlic Roasted Kale

14 May
This made a nice change for us as a side dish with dinner.

This made a nice change for us as a side dish with dinner.

A while back I posted the recipe from our visit to the White House for the 2012 Kid’s State Dinner for Kale Chips. That visit was our first experience with kale chips, but it was not our last. My kids love them and it makes a great after school snack for sure.

Recently, however, I received an email for a variation of kale chips. This recipe was for Garlic Roasted Kale from the site My Recipes.com, and I thought I’d give it a try. The things that attracted me to this recipe were the fact that it included garlic, which I love, and it also included kosher salt, which I enjoy the flavor of as well.

I gave it a try one afternoon and the kids absolutely loved it. I decided to try it again most recently as a side dish for our dinner, instead of our usual broccoli or green beans or salad. As my kids were walking through the kitchen, they each asked what I was making and each time they were so excited when I said kale. I had to just shake my head in amazement. I don’t think I ever imagined I’d get three cheers for kale. Ever.

Below is the recipe from My Recipes.com for Garlic Roasted Kale. The only thing I skipped in this recipe was the vinegar at the end because I did not think the kids would like it, although I was pretty sure I would. The rest I did as was called for.

INGREDIENTS

  • 3 1/2 teaspoons extra-virgin olive oil$
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, thinly sliced
  • 10 ounces kale, stems removed and chopped$
  • 1 teaspoon sherry vinegar
  • DIRECTIONS
    1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
    2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.
    3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

 

 

Fun Friday: Raisin Bran Muffins

9 May
Another great muffin recipe!

Another great muffin recipe!

Some people are ever-searching for the next great chocolate chip cookie recipe or the best-ever brownie recipe.

Not me.

I’m all about muffins. I’m always searching for another great muffin recipe to try out.

Each time I find one, I get excited because each and every muffin recipe is completely different from the last.

It’s been a while since I’ve posted one,  I’ve really tried to hold off, but today I just had to post a new one.

This was sent to me by my friend Gina, and it was a huge hit here at our house. I liked it because I love raisin bran muffins in general, I love the sweetness of cooked raisins, and because it makes a lot of muffins. One of the reasons I hunt down so many muffin recipes is because I often use them as after school snacks one day and breakfast the next. This recipe made enough that it was perfect for that endeavor.

The recipe originally hails from Pinch of Yum, according to the page I printed out with the recipe on it and the author is listed as Angela Oldenburger. She recommends using some of the batter as needed at first and saving the extra in the fridge to cook in a ramekin one serving at a time, at a later date. If you choose to do that, you would microwave the batter for one minute in the ramekin. I did not do that, I made all of mine at once. They go too quickly here!

I am putting this very easy recipe below. I hope you’ll try it and I hope you’ll pay a visit to Pinch of Yum and see all the deliciousness over there!

RAISIN BRAN MUFFINS

INGREDIENTS

1/2 cup of oil

1 cup of sugar

2 eggs

2 cups of buttermilk (sub one cup of milk and one cup of plain yogurt) ***I used 2 tablespoons of white vinegar and enough milk added to that to make 2 cups.***

Fast, easy and yielding a large amount of muffins, this was the perfect recipe for me!

Fast, easy and yielding a large amount of muffins, this was the perfect recipe for me!

4 cups Raisin Bran cereal

2 cups flour

2 tsp. baking soda

1 tsp salt

DIRECTIONS

1 Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. Let cool at least ten minutes. Top with butter and honey.

2. Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for one minute.

Visit my newest post for SheKnows and Mott’s!

1 Apr
My first of two posts for Motts is up!

My first of two posts for Motts is up!

I’m excited to announce that I have a new post up on SheKnows.com!

The post is for Mott’s juices and I hope you’ll check it out!

You can view the post by visiting this link.

In the post I will talk about the after school snack I made and served with Mott’s juice. Having all the right tools and ingredients on hand made it easy to make this after school snack!

You will also be able to view this post on the See My Sponsored Posts page.

Enjoy!

Sponsored Post: Dairy Pure Milk with a Worry-Free Flip Cap Recipe and Giveaway!

28 Mar
Have you seen it yet? Dairy Pure Milk has a great new flip cap!

Have you seen it yet? Dairy Pure Milk has a great new Worry-Free flip cap!

Do you ever have one of those “Why didn’t I think of that,” moments when you see something new on TV? I know I do!

I recently had one of those moments when I saw the television commercial for Dairy Pure’s new “Worry-Free” flip cap. I can’t tell you how many times our milk caps have gotten lost, accidentally thrown in the trash, or gone flying on to the floor upon being opened. In the past, I’ve had to put plastic wrap over our milk cover with an elastic band or use an old cover, or put all the milk into a pitcher, all to solve our milk cap problems.

Clearly, I’m not the only one whose household has had these types of milk cap worries, because Dairy Pure Milk recently introduced their new Worry-Free flip cap, which now keeps the cap ON the milk, where it’s supposed to be.

You can say it, I know you want to: “Why didn’t *I* think of that?”

Exactly.

Since we’re big smoothie people, especially now that the warmer weather is coming, I was excited to try out Dairy Pure milk and the great new worry-free cap, for a new smoothie recipe, which I’ll share below. I also enjoy using locally produced products and Dairy Pure is made by Garelick Farms in Franklin, Massachusetts, which is the town where both my husband I used to work.

Five important points!

Five important points!

When I tried out the Dairy Pure Milk, I made note of their Five Point Purity Checklist, which states the following:

*Our Farmers pledge NO artificial growth hormones

*We test our milk for antibiotics

*Continuously quality tested to ensure purity

*Only from cows fed a nutritious diet

*Cold-shipped fresh from your trusted dairy within hours

Those five points are all important, and I was pleased to know that Garelick takes those things seriously.

But it’s the cap….I love that cap! My days of plastic wrap, elastic bands and pitchers are a gone with the Worry-Free cap.

Before I share my smoothie recipe with you, I wanted to also pass along the Dairy Pure Recipe page in case you’d like to find even more recipe inspiration using Dairy Pure Milk!

And remember: Be sure to read to the end of this blog post, as I’ll be putting my instructions there for a Dairy Pure special giveaway!

Dairy Pure Milk with a Worry-Free cap is an excellent choice for your own smoothie concoctions!

Dairy Pure Milk with a Worry-Free cap is an excellent choice for your own smoothie concoctions!

Now…for my recipe! I often post smoothie recipes for my Fun Friday posts, and since it’s Friday, I thought a new smoothie recipe would pair well with my Dairy Pure Milk! I recently received a gift from my friend Amy: a jar of crunchy cookie butter!! She knew that I’d given up my favorite hazelnut spread for Lent, and she thought this delicious crunchy cookie butter would help me through the 40 days. She’s right! The jar is almost empty! I’ve been eating it with a spoon, but I thought I’d try it, along with the milk, in a smoothie and it was a.m.a.z.i.n.g!!

Here’s the recipe that I created last week:

Throw it all in a blender and you're ready to go!

Throw it all in a blender and you’re ready to go!

COOKIE BUTTER & BANANA SMOOTHIE

32 oz. of milk (You can use your choice of skim, low fat or whole milk, We used skim.)

Two frozen bananas

1/4 to 1/2 cup crunchy cookie butter

Three scoops fat free vanilla frozen yogurt

Whipped cream (optional)

Place all your ingredients into your blender or smoothie maker and blend it up! So simple! You can choose to add a little whipped cream to your smoothie if you’d like!

And now….the moment you’ve been waiting for! The Dairy Pure milk GIVEAWAY!
I know that if you’re like me, keeping your cold groceries cold between the store and home is important! Therefore, I’d love to give TWO READERS a special insulated, re-usable, handled shopping tote bag from Dairy Pure Milk! You can use it to keep all your cold foods cold when you’re en-route from store to home. Now you can shop for all of your smoothie ingredients: milk, fruits and frozen yogurts and keep them all cold so that when you get home and unpack, your ingredients will be ready for blending!

Do you want one? Leave a comment on my blog! What would *you* make with Dairy Pure Milk?

Do you want one? Leave a comment on my blog! What would *you* make with Dairy Pure Milk?

Here’s how to enter for a chance at the giveaway:

Leave me a comment here on my blog, telling me something yummy you would make with Dairy Pure milk!

That’s it! Easy peasy! I will take all of the responses and randomly draw two names for the totes. Be sure to check back so that you know if you’ve won!

I will run this giveaway for ONE WEEK, until Friday, April 4th, at which point I will announce the winners on the blog and on Facebook.

Good luck!!

 

 **This is a sponsored post. I was compensated for this post.

However, all of the thoughts, and opinions I have expressed here are my own.**

 

 

 

New sponsored post for Jimmy Dean Sausage crumbles

16 Mar
Be sure to check out my newest post for Jimmy Dean!

Be sure to check out my newest post for Jimmy Dean!

I’m excited to share that my second post for Jimmy Dean Sausage Crumbles is now live on SheKnows.com! I hope you’ll check it out by clicking on this link.

Since completing the posts for Jimmy Dean, we’ve been finding all kinds of great ways to incorporate them into our recipes. We’ve used them in eggs and pasta, among other things. They’re a very versatile and convenient ingredient and I like to have them on hand.

Enjoy my post at SheKnows, and give Jimmy Dean sausage crumbles a try!

Fun Friday: War Cake

7 Mar
I love when books contain recipes that go along with the story. This was a great one!

I love when books contain recipes that go along with the story. This was a great one!

My kids and I are huge readers, and when it comes to history, all five of us, my husband included, are big fans. We all love to cook and bake, so when my daughter found a historical fiction book about the life and times of a girl during World War II, she was excited to read it.

“My Secret War: The World War II Diary of Madeline Beck” is part of the Dear America series of books.

At the end of the book there was a recipe for War Cake, something that was spoken about throughout the story.

She was so excited! We had to make it.

I looked at the ingredients and we had them all. Well, we had almost all of them. The recipe called for walnuts and I don’t love them so we don’t often have them here.

I came up with a great substitution though: chocolate chips! Everything goes well with chocolate chips.

This was an excellent book and the recipe inside was a bonus!

This was an excellent book and the recipe inside was a bonus!

We decided that on Sunday afternoon this would be a great recipe for her to make. Looking at it further, I realized that it was ultimately pretty healthy too, as far as cakes and desserts go.

Due to the fact that ingredients were hard to come by during World War II, this cake is made with brown sugar rather than white, no eggs, no milk, and only a little butter. My daughter learned in the story that white sugar was used to make gunpowder during the war and therefore, was almost impossible to come by. Although the character in the story is fiction, the events are based on true historical events during WWII and are based on the author, Mary Pope Osborne’s own parents’ experiences as well. Mary Pope Osborne is also the author of the popular Magic Treehouse series of books.

I know that my daughter will be returning this book to the library this weekend during our weekly Saturday visit and she’ll be on the lookout for another Dear America story to read, since she devoured this one.

Almost literally.

Until then, here’s the recipe for Mary Pope Osborne’s War Cake.

Enjoy!

War Cake

By Mary Pope Osborne

INGREDIENTS

1 cup brown sugar

1 cup water

1 cup raisins

2 T. margarine (I used I Can’t Believe It’s Not Butter)

1 tsp. cinnamon

1/2 tsp. ground cloves

1 and 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. chopped walnuts (I used chocolate chips instead)

DIRECTIONS

Preheat the oven to 350 degrees. Grease and flour an 8×4″ baking pan (we used 8×8).

Place the brown sugar, water, raisins, margarine, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.

Turn down heat and cook gently for 5 minutes.

Remove from heat and let cool until mixture is lukewarm.

Sift together flour, salt, baking powder and baking soda.

Add flour mixture to the cooled sugar mixture, beating until the batter is smooth.

Stir in the walnuts (or if desired, chocolate chips).

Spread evenly in the baking pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in the pan 10 minutes, then turn onto a rack to cool completely.

Fun Friday: Valentine’s Day Edition

14 Feb
Valentine's M&Ms made these cookies extra special!

Valentine’s M&Ms made these cookies extra special!

It’s a Friday, and it’s Valentine’s Day! I love when special days fall on a Friday or a weekend day. It makes them all the more enjoyable.

I got a sweet treat myself this week, when my kids who give out Valentine’s Day cards both decided to hand make them and to do it with absolutely no direction from me. For years we made them together and the last couple of years I’ve had to buy them. I just couldn’t pull it all off. It warmed my heart to come home from a meeting earlier this week and see that they were making them.

In addition to Valentine’s Day, we’ve also had a snow day this week, which has provided an extra opportunity for Valentine’s treats, and school vacation is coming up next week, which even though we don’t go anywhere special, is still a fun week off.

Earlier this week, we were having a friend over for one of the kids after school so I decided that in between my morning and afternoon work schedules, I’d make a quick little Valentine’s treat to greet them when they got home.

It called for only three ingredients and one of them was Valentine’s- themed M&Ms. The recipe didn’t use the entire bag, so I used them instead of chocolate chips in the cookies you see above when we had the snow day, and that’ll make a great treat today in the kids’ lunchboxes.

The after school treat was a three ingredient Skinny Dark Kisses treat which a friend posted on Facebook, shared from the Skinny Kitchen site. I can tell it’s going to be a site that I visit often! I hope you’ll check it out.

The recipe is shown below, just as they have it on their site. It was easy, other than unwrapping all of the Hershey Kisses, and a word of warning: they say you need to cool them for two hours, or put them in the fridge to speed up that time. I had a 1:30 story to cover, so I made them on my lunch break at 12:30, left in time for my story, and when I came home with the kids after 3, it had been just enough time for them to cool and be ready to eat!

The recipe below makes 25, but I made slightly more than that since I had a bigger tray. I was able to make 45 and I still had half a bag of M&Ms leftover and a quarter of a bag of Hershey Kisses left as well.

A cute Valentine's treat, you won't be able to eat just one!

A cute Valentine’s treat, you won’t be able to eat just one!

Another word of warning: you can just eat one. They’re slightly addicting!

Prep Time: 15 minutes total (for 25 of them)
Bake Time: 5 minutes
Set Time: 2 hours for chocolate to firm up or 1 hour in refrigerator


Ingredients



25 Special Dark Hershey’s kisses, un-wrapped

25 mini pretzels

25 dark chocolate M&M’s available in bags of Valentine’s Day colors or use a regular bag


Instructions



1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.

2. Place pretzels on cookiesheet. Top each pretzel with one unwrapped chocolate kiss.

3. Bake 4 to 5 minutes or until chocolate begins to soften, but not melt. Remove from oven; top each with 1 M&M. Be sure to press it down a bit to set into the chocolate kiss.

4. Cool completely. This takes about 2 hours. To cool quickly, refrigerate until chocolate is firm.

Makes 25 total