Christmas Treats to Give and Eat - Part Two

In these weeks leading up to Christmas, I'm sharing some favorite holiday treats from the Obi house. Treats that are fun to share with your family, BUT will also bring joy to others. And this week we're continuing to keep things simple with Pretzel Turtles.

When I was growing up, Turtles were one of my favorite candies and every Christmas my Dad would buy a box for him, my mom and me to share. Now I can make my own to share with others.

Here's what you'll need:

• Pretzel Squares (if you can't find the squares, you can use the mini twists)
• Pecan halves
• Individually wrapped soft caramels, unwrapped (I use Werther's)
• Milk chocolate for melting (or dark, if you prefer)

Notice that I didn't give any amounts. That's because you can make as many or few as you like. Just be sure to have equal amounts of pretzels, pecan halves and caramels.

Lightly toast your pecan halves either in a skillet on the stove or it the oven. Roughly 4-6 minutes, just be sure to toss them a time or two and watch them so they don't burn. Once they're toasted, set them aside to cool.

Preheat oven to 325 degrees.

On a baking sheet lined with a silicone mat or parchment paper, lay out your pretzels and top each with a caramel.

Bake 3-5 minutes, until caramel is soft, but not oozing.

Immediately press a pecan half into each melted caramel.

While those are cooling, melt your chocolate. I put mine in a measuring cup then microwaved it in 30 second intervals, stirring between each, until smooth. You can also melt them on the stove top with a double boiler or nonstick pan over low heat.

Once the pecan-topped caramels are cool, remove them from the pan. Spoon a 1 to 1 1/2 teaspoon puddle of melted chocolate onto the silicone/parchment then carefully drop a pecan-topped pretzel into the middle like so.

Continue until all pretzels are nestled in chocolate.

Cool completely before serving.

These really are to-die-for. Dare I say, even better than the originals. They're sweet and salty chocolatey perfection.

For gift giving, simply place several in a festive tin or a cellophane bag tied with a pretty ribbon. Or simply serve them on a pretty plate. Trust me, your loved one(s) won't care once they bite into these delicious treats.

Will you be giving any gifts from your kitchen this year? If so, what's on your list?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Christmas Treats to Give and Eat - Part One

Christmastime is finally here! The sights, the sounds, the smells, the treats... Yes, Christmas might look a little different this year, but that doesn't mean we have to forgo all of our traditions. Particularly those that bring joy to others.

I don't know about you, but baking cookies and making candy is all a part of my holiday experience. Not because I love to eat them. Well, I do like to eat them, but the joy is in giving. Preparing a plate of cookies and candies, wrapping it in cellophane and tying it with a pretty bow is such a simple, yet much appreciated, way to let someone know you're thinking of them.

These Peanut Clusters are usually one of the first treats I make. They're so simple that even a non-cook will be met with high praises. All you need is a CrockPot or a large bowl.

Here's what you'll need:

• 1 pkg vanilla almond bark
• 1 pkg chocolate almond bark
• 12 oz pkg semisweet chocolate chips
• 1 bar Baker's German Chocolate
• 35 oz container dry roasted peanuts (This is non-negotiable. Other types of peanuts/nuts won't work in this recipe. Something about the oils.)

  

Chop barks and chocolate and put everything except the peanuts into your crock. BTW, I do not recommend using a liner. I've tried it twice and both times I had to start over. I don't know why, but the chocolate seized.

Cover the CrockPot, turn to low setting and walk away. Seriously. You're free to get back to hauling boxes out of the basement, decorating, reading, whatever. 

After one hour (longer, if you like), stir until smooth. If lumps remain, replace lid and let it go a while longer.

Now, if you don't own a slow cooker, you can melt the chocolate in a large, microwaveable container in the microwave. Start with two to three one-minute intervals, stirring after each minute. Once the chocolate begins to melt, switch to thirty-second intervals until the chocolate is melted.

Regardless of your melting method, once the chocolate mixture is smooth, stir in your peanuts.

Make sure everything is mixed well.

Then, using a spoon or small scoop, drop dollops, as large or small as you like, onto parchment or waxed paper. 

Allow to set completely before transferring to serving tray or airtight container.

One of the best things about these peanut clusters, besides the whole sweet and salty thing, is that they freeze beautifully. That means you can make them now and store them in the freezer until you're ready to gift them. They're also great should you need a special treat for an impromptu holiday get-together or if you're entertaining unexpected guests. Of course, you might also sneak one or two for dessert every now and then.

But let's face it, Christmas is about giving. Giving brings us joy because God gave us the greatest gift of all on that very first Christmas. A baby born in a stable Who would give His life for our sins so we could spend eternity with Him. There is no greater love than that, my friends. 

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Peanut Clusters - Let the Candy Making Begin

The pumpkin pie is gone. Only the last dregs of turkey and dressing remain. That can only mean one thing.

Yet as the Christmas decorations go up, I find myself craving some of those traditional holiday treats. You know, the cookies, the candy... Those things that only come out this time of year. But when you're up to your elbows in tinsel and twinkling lights, who has time to bake/candy make? If only we could do both. At the same time.

Well, have I got the perfect recipe for you. One where you dump everything into your crockpot and let it do the cooking.

Here's what you'll need:

• 1 pkg vanilla almond bark
• 1 pkg chocolate almond bark
• 12 oz pkg semisweet chocolate chips
• 1 bar Baker's German Chocolate
• 35 oz container dry roasted peanuts (This is non-negotiable. Other types of peanuts/nuts won't work in this recipe. Something about the oils.)

  

Chop barks and chocolate and put everything except the peanuts into your crock.

Cover, turn to low setting and walk away. Seriously. You're free to get back to hauling boxes out of the basement, decorating, reading, whatever. 

After one hour (longer, if you like), stir until smooth. If lumps remain, replace lid and let it go a while longer.

Once the chocolate mixture is smooth, stir in your peanuts.

Make sure everything is mixed well.

Then, using a spoon or small scoop, drop dollops, as large or small as you like, onto parchment or waxed paper. 

Allow to set completely before transferring to serving tray or airtight container.

One of the best things about these peanut clusters, besides the whole sweet and salty thing, is that they freeze beautifully. That means you can make them now and store them in the freezer until you need a special treat for a holiday party or if you're entertaining unexpected guests. Of course, you might also sneak one or two for dessert every now and then.

So the tree is up and mostly decorated here at the Obi house. My guys took advantage of the nice weather this weekend to put up the outside lights and decorations. I love all of the twinkling lights, the holiday music, the sights and sounds of the season. Last year at this time, we were hustling to be into our house by Christmas, meaning I didn't get the opportunity to savor many of our usual traditions. And that makes this year even more special. So if my house ends up looking like the North Pole exploded, then so be it. Because I'll love every minute of this blessed season.

It's your turn now. What's going on at your house? Are you decorating yet? Baking/candy making? Shopping? Isn't online retailing wonderful? The way I see it, the more I get done now, the more time I have to sit back and enjoy everything throughout December. 

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Homemade Valentine's Treats for Your Sweet

Happy Valentine's Day!

Hubby and I celebrated early with a little time at the ranch before I go under the knife later this week to correct a torn rotator cuff.

I relaxed on the dock with my favorite canine friend.

Hubby and I walked in the woods.

And God gave a beautiful moonrise over the campfire.

But now, the big day is here. The day we celebrate love. The day flower, chocolate and greeting card sales go through the roof.

I remember hubby's and my first Valentine's Day. It was a fiasco.

"Sure we'll go to dinner," he said.

"Have you made reservations?" His realistic wife lifted a brow.

"We don't need reservations," he responded. "It's only Valentine's Day. It's not the big a deal."

Well, after visiting three restaurants with nothing shorter than an hour wait (he does not like to wait), I told him to just run by the grocery store and we could pick up a couple of those surf and turf packages they had on sale and I'd fix dinner at home.

Yeah, you guessed it. They were sold out.

That was the year my husband learned that Valentine's really is a big deal to lots and lots of people. It was also the year I determined we would never attempt to go out again on that day. Instead, I would make something special at home.

I mean, why run to the store when you can show your loved one(s) how special they are by making them some delectable homemade treats, filled with love?

I make these Pretzel Turtles at Christmas, but they are perfect for any time you want a special chocolate treat. And yes, they are easy.

Here's what you'll need:

• Pretzel Squares (if you can't find the squares, you can use the mini twists)
• Pecan halves
• Individually wrapped soft caramels, unwrapped (the only soft caramels I could find were Werther's)
• Chocolate for melting (I've used the milk chocolate chips here, but I've also used the 60% cocoa chips in the past and they're just as yummy)

I'm sure you noticed that I didn't give amounts on anything. That's because you can make as many or as few as you like, just be sure you have equal amounts of pretzels, pecan halves and caramels.

Preheat your oven to 325 degrees.

Lightly toast your pecan halves either in a skillet on the stove or in the oven. Roughly 4-6 minutes, but be sure to toss them a time or two and watch them so they don't burn.

Set aside to cool.

On a lined baking sheet (I used a silicone mat, but you can also use parchment paper), lay out your pretzels and top each with a caramel.

Bake 3-5 minutes, until caramel is soft, but not oozing.

Immediately press a pecan half into each melted caramel.

While those are cooling, melt your chocolate. I put mine in a measuring cup then microwave it in 30 second intervals, stirring between each, until smooth. You can also melt them on the stove top with a double boiler or nonstick pan over low heat.

Okay, now that the pecan-topped caramels are cool, remove them from the pan. Spoon a 1 to 1 1/2 teaspoon of melted chocolate onto the silicone/parchment then carefully drop a pecan-topped pretzel into the middle like so.

Continue until all pretzels are nestled in chocolate.

Cool completely before serving.

These really are to-die-for. They're sweet, they're salty, they're chocolately, crispy and gooey.

Perfection.

You could place a few in a cellophane bag and tie with a pretty ribbon or simply serve them on a pretty plate. Trust me, your loved one(s) won't care once they bite into these delicious treats.

Now it's your turn.

Do you have a crazy Valentine's story?

Do you even celebrate Valentine's or simply think of it as another day?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

To Die for Oreo Truffles - Kitchen Fail

Only nine more days until Christmas! Can you believe it? Seems this month has just whizzed by in a flurry. Makes me wish it would slow down or last longer. Obviously, I need to plan better next year.

As you may or may not know, we are a big Boy Scout family. This weekend we hosted the annual adult Christmas party for our troop. Everyone brought a dessert or hors d'oeuvre to share so there wasn't a lot I needed to do in the way of food. 

But there was one thing I wanted to make.

Oreo Truffles.

Oreos are one of those simple things in life that bring joy to so many. 

Like a recipe with only three ingredients. 

Yep, to make these Oreo Truffles all you need are 40 Oreos (I show a package of double-stuf ones here, but I decided to use the regular ones for fear that too much "stuf" would make the balls too soft), an 8 oz. package of cream cheese and some white chocolate or almond bark.

First, put your cookies into the bowl of a food processor. I broke mine in half, thinking it might be easier on the machine. Don't know why, but that's just how this blond brain works.

Now if you do not have a food processor, do not fear. Simply put the cookies into a large zip-top bag, then use a rolling pin or your hands to take out your frustrations.

I pulsed until the cookies looked like this...

Then added the cream cheese...

And let the machine do the rest of the work.

If you're crushing the cookies by hand, you'll want to have them pretty much pulverized before mixing in your cream cheese. Once you add the cream cheese, you can use an electric mixer, a spoon or even your hands.

For ease of grabbing the mixture to roll into balls, I transferred it to a bowl.

This is where things really get rolling. Literally. 

Grab enough cookie/cream cheese mixture to roll into 1-inch balls.

(Sorry, y'all, I got preoccupied and forgot to take pictures)

Lay the balls on waxed or parchment paper and continue until mixture is gone.

Melt your chocolate slowly over a double boiler then dip your balls.

For me, this is where the trouble started. The balls are pretty soft, though they did retain their shape on the paper. That is, until I dipped them.

Dipping didn't seem like viable option with the balls being so soft, so I would set a ball on the tines of a fork over the melted chocolate and drizzle the chocolate over them until they were coated. Then I'd tap the fork on the sides of the bowl to  get rid of the excess.

Here are a couple examples of what they should look like.

These are mine.

This is one of my worst fails ever. I tried every which way to coat them, including dipping, but to no avail. They still came out more flat than round and definitely not attractive.

The taste, though, was AMAZING!!!!!

Well, I decided that they were not fit to be served at the party, which was okay with everyone else in the house, because they loved them and by not serving them, the fam could eat them all.

So imagine my surprise when I glanced at the dessert table later that night and saw my Tupperware container of ugly Oreo Truffles sitting there.

Who? Why?

Seems my husband and son decided they were too good not to share.

And our guests devoured them!

Go figure.

 Now I need your help. What can I do next time to make dipping these a success?

I contemplated refrigerating them for a bit to make them firmer, but it said to refrigerate them for an hour AFTER they were dipped. 

On this project, I am at a loss. I want to make them again, but I also want them to look appealing, not like deflated snowballs.

So what are your thoughts?

White Chocolate Almond Baklava Fudge!

SHH... Secret photo is now embedded in this blog!  Here is the Alaskan Landscape Cake...

This is a recipe I tweaked from a basic white chocolate fudge recipe when I was writing "Small-Town Hearts", the story of two competing candy stores.

And they're delightfully well-matched owners, LOL!

Anyway, this is a wonderful treat, easy to make and the Baklava mix is something I keep on hand in the freezer. I make my own by adding equal parts of the nuts (a 1-to-1 ratio) and then adding in 1/3 cup sugar, 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the the mix per cup of nuts. So if I make up 4 cups of nuts, I add 1  1/3 cups sugar, 4 teaspoons of cinnamon and 2 teaspoons of nutmeg. I keep it in a plastic jar (a leftover Raisinets container from Sam's Club, LOL!) and just scoop out what I need.

White Chocolate Almond Baklava Fudge

 Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 3 teaspoons almond extract
• 16 ounces white chocolate, chopped
• 1 cup chopped roasted almonds
• ½ cup Baklava mix (chopped almonds, walnuts, sugar, cinnamon, nutmeg)

Directions

1.     Grease an 8x8 inch baking dish, line with double wax paper, top side buttered. Set aside.

2.     In a medium bowl, beat soft cream cheese, sugar, and almond until smooth.

3.     In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.

4.     Fold melted white chocolate, almonds and baklava mix into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Seriously, how much easier can you get than this? And the blend of nuttiness to almond "white chocolate" is wonderful.

And of course I love anything to do with Baklava, in any way, shape or form!