Pretzel Turtles


Several years ago, a friend of mine was telling me about how much she loves turtles…and I’m not talking about the animal.  Although, now that I think about it, she loves those, too.  Anyway, she was talking about the combination of chocolate, caramel, and pecans.  Who can blame her?  I love that combination too!  After that conversation, I started looking around for turtle recipes, and came across this one…and so very glad I did.  This is one of the easiest sweet appetizers that I’ve made, and you pick exactly how many you want to make.  You can make 5 or 50.  Personally, I really like having that option.

IMG_3670First, preheat your oven to 300 degrees.  Place mini pretzels on a parchment paper lined baking sheet, and place a chocolate covered caramel candy on top of each pretzel.  Bake for 4 minutes.  You only need to make sure the candies are melted enough to press a pecan on top, so be sure not to overbake…they’ll turn into a mess!

IMG_3672When candies and pretzels are done baking, remove from oven and immediately press one pecan half into each chocolate candy.  This secures all three items together.

IMG_3674Once they have cooled, removed from pan and store in airtight container until ready to serve.

pretzel turtlesThese are super yummy!  Great combination of salty of sweet, and a little something different to pack for kids!

Easter Bunny Cake

Easter is coming!  Well, technically since it’s tomorrow, I guess it’s pretty much already here.  We’re going to two different family gatherings tomorrow for the big bunny day, so I decided to make a cake and some cupcakes.  Here is the cake, as you can see.  This was the first time I made a 3D chocolate, so I was excited to try out the new mold.  Although there should have been a rough draft with this little guy, unfortunately that wasn’t planned out…  His little brown eyes smeared from the warm white chocolate that I poured into the mold, so the poor little guy looked like he had two black eyes.  So, I tried to paint some extra white chocolate under his eyes, and now he just looks like he had a rough night with bags under his eyes.  Maybe all of the sugar in the cake that he’s sitting on top of will help wake him up a little bit.

This is a 3 layer 9 inch chocolate caramel cake, covered and layered with chocolate icing.  I used pirouettes to place around the outside of the cake, and used cream cheese icing (tinted green) with a grass tip to pipe the grass on top of the cake and around the bunny.  The flat, multicolored eggs are made out of chocolate, using a mold.  The other eggs are chocolate malted easter eggs that I picked up from the store.  I loved the idea of tying a yellow bow around the bottom, but unfornately…I can’t tie a pretty bow to save my life.  There’s much room for improvement there, but it’ll just have to do for now.  🙂  I hope everyone has a wonderful Easter!

Like this?  Try these!

Lemon Cupcakes

Chocolate Caramel Delight Cupcakes

Lemon Blueberry Pound Cake

Chocolate Caramel Cake

Well, the chocolate caramel delight cupcakes were such a big hit, that when I was asked to make a cake for my friend’s coworkers, I decided to give the cake a shot.  The same recipe was used, only I didn’t add mini chocolate chips and drizzled the top with straight caramel instead of mixing it with vanilla icing to form a glaze.

I love Rolos.  Little chocolate covered caramel candy, and it’s funny to discover how much other people love them, too.  “Oh my gosh, are those Rolos on top??  Awesome!!”  Yes, that has been the response.  After the cake was dropped off, I got a text from my friend about the cake.  She said it only lasted an hour, and people were still talking about it.  Jackpot!  I’ve had caramel cake before, but love the added flavor of chocolate that goes with it.  Dee lish!!

Chocolate Caramel Cake Recipe:

1 box Duncan Hines caramel cake mix

1 small box instant chocolate pudding

1 cup oil

1/2 cup water

4 eggs

8 oz. sour cream

Combine all ingredients and beat well, using an electric mixer for about 3-4 minutes at medium speed.  Pour batter into 3 greased 9 inch baking pans and bake for about 25 minutes at 350 degrees.  Place on cooling racks (in pans) for 10-15 minutes, then take cakes out of pans and cool completely on cooling racks.  Layer and cover with chocolate icing, drizzle with caramel sauce, and top with Rolos.

Like Caramel?  Try these!

Chewy Turtle Treats

White Chocolate Caramel Latte Cupcakes

Caramel Apple Cupcakes

Chocolate Caramel Delight Cupcakes

Chewy Turtle Treats

Ahhh, turtles.  No, not the animal…but the dessert.  Although, the animals are cute too.  I always knew the combination of turtles, but didn’t officially know the name of them until several years ago when a good friend told me how much she loved turtles…that’s when I realized that I loved them too, just didn’t know it!  If you’re not familiar with the term, turtles are the combination of chocolate, caramel and pecans.  Such a lovely combination.  In this recipe, the turtle meets the rice krispie treat and combine forces.

Be prepared to get a little bit of a workout when making these things…stirring the melting ingredients frequently is very important so that nothing gets overcooked and becomes lumpy and yucky.  Taking a bite into these bad boys is heavenly.  They’re chewy, moist, and crispy all at the same time.  A wonderful variety of flavors and textures in one bite.  Oh yes, and try your best to be careful with them…I’m usually pretty good at resisting a treat if I’ve already tasted it, but I can actually hear them calling my name from the kitchen.

Chewy Turtle Treats Recipe:

3/4 cup butter

1 cup caramel chips

1 cup chocolate chips

1 1/2 cups mini marshmallows

3 cups crisped rice cereal

1 cup chopped pecans

Melt butter on low heat in pot.  When butter has melted, add remaining ingredients and stir frequently until everything is melted and mixed together well.  Remove from heat, add cereal and pecans, stirring well.  Press into greased 9×13 inch dish, let set for a few minutes before cutting into desired size for pieces.

White Chocolate Caramel Latte Cupcakes

When I came across a recipe using Coffee-Mate’s White Chocolate Caramel Latte creamer…I loved it.  I did made a few changes to the recipe that I found to give it a little more of a kick with the flavors, and it turned out delicious!

I’ve made cupcakes with caramel and chocolate, chocolate and coffee, but never all three flavors…and haven’t used white chocolate as a cupcake flavor yet.  What a wonderful combination!  When I opened the creamer and smelled it, “Mmmmmm!” immediately escaped my mouth.  Loved the smell.  Then, adding even more of a wonderful aroma was when these bad boys went into the oven and started baking.  I also used the creamer in the icing as well, then topped it off with caramel sauce.  Next time I make these, I’ll be sure to add a chocolate covered coffee bean!

White Chocolate Caramel Latte Cupcakes Recipe:

1 box Duncan Hines caramel cake mix

2 small boxes (1 oz. each) white chocolate instant pudding

1 cup oil

1/2 cup Coffee Mate white chocolate caramel latte creamer

4 eggs

8 oz. sour cream

1 teaspoon instant coffee granules

Combine all ingredients and beat well at medium speed for approximately 3-4 minutes.  Using ice cream scoop, spoon into lined muffin pan and bake at 350 degrees for approximately 23-24 minutes.  Cool completely before icing.

White Chocolate Caramel Latte Icing Recipe:

1 stick butter, softened

3 cups powdered sugar

1/4 cup coffee-mate white chocolate caramel latte creamer

Beat all ingredients at medium speed for approximately 5 minutes.  Pipe on top of cupcakes, drizzle caramel sauce on top and add chocolate covered coffee bean (optional).

Like caramel or coffee flavored desserts?  Try these!

Chocolate Caramel Delight Cupcakes

Caramel Apple Cupcakes

Mocha Cupcakes

Tiramisu Cupcakes

Mocha Cake

Chocolate Caramel Delight Cupcakes

There’s a word I could use to describe these cupcakes, and that word is…wow.  Just, wow.  They just might be my new favorite.

When I dumped the caramel cake mix into the bowl before the mixing process, I smelled it.  Didn’t smell anything.  As in, anything.  But, after adding the other ingredients and mixing it all up, I smelled it again.  This time, it was different.  Very, very different.  I kept sniffing it.  And sniffing it.  Had to get them in the oven.  As they were baking, this wonderfully intoxicating aroma started to fill my kitchen.  It was driving me crazy, having to wait for these things to bake because they smelled so good.  I topped the cupcakes with chocolate icing and a caramel/vanilla glaze…but wait!  Is that a Rolo on top?  It sure is!  The end result?  I have GOT to get these out of the house fast, before I eat all of them.  Wow.

Chocolate Caramel Delight Cupcakes Recipe:

1 box Duncan Hines caramel cake mix

1 small box instant chocolate pudding

1 cup vegetable oil

1/2 water

4 eggs

8 oz. sour cream

1 cup mini chocolate chips

Combine first six ingredients and beat at medium speed for approximately 4 minutes.  Stir in chocolate chips.  Using ice cream scoop, spoon into lined muffin pan.  Bake at 350 degrees for about 24 minutes.

Chocolate Icing:

2 lbs powdered sugar

1 cup shortening

1 stick butter, softened

1/2 cup water

2 teaspoons vanilla

1/2 cup cocoa

4 tablespoons water

1 can Duncan Hines classic chocolate icing

Cream butter and shortening on medium speed for 3-4 minutes.  Add remaining ingredients and continue to beat at medium speed for 5-7 minutes.

Caramel Glaze: 

1/2 cup vanilla icing

Caramel sauce

Mix caramel and icing until a thin consistency, then drizzle on cupcakes.  Top with a Rolo chocolate candy.