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

German Chocolate Pecan Pie Bars

Yes, the title of this post pretty much says it all. This recipe combines two all-time favorites into one decadent dessert filled with three of my favorite things--chocolate, coconut and pecans.

The only thing wrong with this recipe is that it takes a little time to prepare, so plan ahead. However, I promise, it will be worth the wait.

Here's what you'll need for this over-the-top gooey treat.

• 3 cups pecan halves
• 1 3/4 cups all purpose flour
• 3/4 cup powdered sugar
• 3/4 cup cold butter cut into cubes
• 1/4 cup unsweetened cocoa
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup light corn syrup
• 1/4 cup butter, melted
• 3 eggs, lightly beaten
• 1 cup sweetened flaked coconut

Preheat your oven to 350 degrees.

While you're waiting, spread the pecans in a single layer on a large baking sheet.

Bake 8-10 minutes, stirring halfway through, until toasted and fragrant. If you're like me, you might to toast a few extra for sampling. I love pecans period, but toasted pecans are even better. Toasting nuts enhances their flavor, making them even harder to resist. Just be sure to keep a close eye on them as they can quickly cross that line from toasted to burned and no one likes burned pecans.

Set your toasted pecans aside and line the bottom and sides of a 13x9 baking pan with foil. Lightly grease the foil and set aside.

Place flour, powdered sugar, butter and cocoa in the bowl of a food processor or large bowl.

If using a food processor, pulse until mixture resembles coarse meal. In a bowl, simply cut the butter into the dry ingredients until you achieve the same result.

Then press the mixture into your foil-lined pan, bringing it up the sides of the pan 1/2 to 3/4 inch.

Bake at 350 for 15 minutes.

Then as soon as you remove it from the oven, sprinkle your chocolate chips over the hot crust.

Set on wire rack to cool completely. Roughly 30-40 minutes. So pour yourself another cup of tea or coffee and take a little break. You deserve it.

Okay, now on to our gooey filling.

To a large bowl, add your brown sugar, corn syrup, melted butter and eggs.

Whisk together until smooth.

Then add your coconut and toasted pecans.

Stir to combine.

And spoon into your cooled crust.

Bake at 350 for 25-30 minutes, until top is golden and filling is set.

Cool completely and chill at least 1 hour.
When ready to serve, lift bars from pan using the foil sides as handles.
Cut into bars and serve.

Okay, this isn't the best picture. And why I didn't take a photo of the entire platter of bars I took to our middle daughter's baby shower, I'll never know. But they were a hit.

I also held out a few at home and they were even better the next morning. Yes, I said morning. Traditional breakfast appetizer, you know. ;-)  However, it had me thinking that the next time I make these, I just might make them a day ahead and keep them in the fridge overnight. You know, let all the flavors meld together.

Well, the clock is ticking here at the Obi house. Our home is set to hit the market this Saturday. That is, providing all of the last minute details come together. Like bumping the window cleaner from Wednesday to Thursday because the weatherman says there will be widespread storms on Wednesday. There's also staging, not to mention cleaning every little nook and cranny. Funny how we get used to living with things a certain way, but when faced with someone else's scrutiny, our perspective changes. In writing terms, we've done the revisions, now it's time for editing.

So until next week...

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

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.

Easy Chocolate Pecan Bars and Running Away from Home

Ever have those days/weeks/months/years when life overwhelms you?

Well, last week I decided I'd had enough, so I packed my laptop and ran away from home. With my husband's blessing, of course. 

Where did I go?

The ranch. 

There I was able to sit back and breathe freely, enjoying views like this.

Not to mention unobstructed sunrises. 

Note that there are no houses to block my view.

It doesn't matter where one tries to hide from reality, though, reality dictates we must eat. 

So why not treat yourself.

This is one of my favorite treats, though I rarely make it because I'm the one who usually ends up eating all of it. Fortunately, like the Pumpkin Squares I shared last week (recipe here), it only makes a small pan, meaning I polished them off in a mere two days, so the guilt is minimal.

Here's what you'll need:

1 cup flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1/2 cup pecans or walnuts, chopped

1/3 cup melted butter

1 cup packed brown sugar

1 egg

1 tsp. vanilla

1/2 cup chocolate chips

Preheat your oven to 350 degrees and grease a square baking pan (8 x 8 or 9 x 9).

In a medium bowl, mix together flour, baking powder, baking soda and salt.

 I paused to chop my pecans.

Then stirred them into the flour mixture and set the bowl aside.

In a small bowl, add the brown sugar to the melted butter and mix well.

Let that mixture cool just a bit before adding one beaten egg and the vanilla.

Pour that into the flour mixture and stir until everything is well combined.

Spread the batter into your prepared pan.

And sprinkle with chocolate chips.

While you're licking the bowl, bake the bars for 20- 25 minutes for a 9 x 9 pan, 25-30 minutes for an 8 x 8 pan, or until center is done.

Just look at those pecans and the melty chocolate. 

Be still my heart.

Yes, I was definitely in my happy place. Just me, my laptop, lots of tea and these to-die-for treats. No one to worry about fixing dinner for, no laundry, no being pulled in two different direction, no worries at all. 

But alas, all good things must come to an end. Especially when you start missing your family. For as much as they can drive me crazy, a life without a little craziness gets a little boring.

Now it's your turn. Have you ever wanted to run away from home? Have you ever actually done it?

Upside Down Pecan-Apple Pie, A Cane River Region Recipe!

 

Hello, everybody! The Fresh Pioneer is back and I have a very tasty recipe to celebrate book releases! (Yes, PLURAL.) First, I had a Love Inspired book release earlier this month.

And then there's The Pepper in the Gumbo which is up for preorder now! I really LOVED writing this book. Sort of You've Got Mail and 84, Charring Cross Road- with lots of Southern cooking and romance!

 Then this box showed up at my door and I got to hold my latest Austen Takes the South book in my hands!  Isn't she pretty!!!??? Releasing Nov. 11th!

So, when I was researching my new series set in Natchitoches, Louisiana, I needed a good cookbook. I asked my facebook friends and apparently this is THE cookbook for Louisiana. It's like the JOY OF COOKING down there. Everybody's got one, usually handed down. It was originally published in the 1950's and now you can buy it on Amazon. Love that!

                                                     
Poor me, I had SO MUCH RESEARCH to do. And by research I meant cooking and eating. I decided not to include this recipe in the back of the first book in the series, but it caught my eye and I wanted to try it out. Upside down apple-pecan pie sounds interesting, doesn't it??

Bake at 350F for an hour.
Ingredients:
4TBS butter
2/3 brown sugar
2/3 cup pecans
2 unbaked pie crusts
6 cups sliced apples
1 tbs lemon juice
1/3 cup brown sugar
1 TB flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

 There's Mr. Tin Pie Plate! We've missed you!!

 So combine the brown sugar and the butter and press into the bottom of the pan. This will melt and make a caramel under your pie.

 Press the pecans into the mix and you can make it fancy if you want.

Put the bottom crust over the mix, leaving a few inches over the sides.

 Like so.

 Put in the apple mixture. Mmmmmm....

By the way, these pies (I actually made two) come from the apples from our own trees. But these are special trees. We have a compost pile where we throw veggies and peels and such. My husband noticed a few seedlings had sprouted so he transplanted them into the corner of the yard. I didn't really pay attention to them. I think I noticed them a few times a year. Scrawny branches, tiny little stunted apples, the trees were no taller than my youngest child for years. And then this year, the apples grew BIGGER. I was so surprised! It took seven years for a little seed to give back another apple and even though I'd completely forgotten about those little trees, they were working hard the whole time. I imagine them saying to me now, "How you like THEM apples??" lol

 Put on the top layer an pinch closed the edge. This was a very juicy pie (and actually set off the fire alarm twice) so be sure to set something underneath to catch the drips.

 

 OK, here's the first pie and it smells AMAZING. But I'm not completely sold on it yet.

I'm going to attempt to turn over the pie into this deep dish. The entire family has crowded around to watch. (Mostly because I set off the fire alarm and they're huddled together for warmth while the smoke leaves the house.)

 Here's the second pie and although it doesn't look fantastically pretty, there's nothing like hot aple pie right from the oven.

 OK. It actually wasn't that hard to flip. I'm wondering if the caramel burned. I'm skeptical.

 Moment of truth, with lots of caramel sauce drizzled on it.

And some whipped topping. The verdict was..... *drum roll* The family declares this THE BEST PIE EVER.
And since I usually post a kid pic but they were all outside playing by the time I sat down to write this, I'll put this one here...

My oldest always reads to the younger kids every night and this photo really made me laugh. At first I thought of Cerberus, the three headed dog. And then someone said it looked like Huginn and Muninn, the Norse mythological crows that perched on Odin's shoulders. Lol.
 So there you go! I hope you're all having a wonderful and productive fall!