Thursday, January 22, 2015

Banana Pudding Chewy Crinkle Cookies

I was scrolling through Instagram one day recently and saw that one of my friends had posted about a birthday of a family member.  She said her family member did not like cake, so they made him a cake out of his favorite cookies, these cookies.  I immediately went on a search for a recipe and came across these.  I am so glad I did!!  These cookies are so moist, and as an added bonus, you get small bits of vanilla wafer cookies right in the cookie!  

I had a friend come spend the night last week when her hubs was out of town.  I had to make a treat of course!  Perfect opportunity to test these babies out.  They were gobbled up by us and the kids in a hurry!  Enjoy :)

Banana Pudding Chewy Crinkle Cookies

2-1/4 cups unbleached, all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
⅔ of 3.4 oz package of banana cream pudding mix
¼ tsp salt
¾ cup white granulated sugar
3 oz. cream cheese, room temperature, cut into small pieces
½ cup unsalted butter, melted and warm
1 large egg, room temperature
1 Tbsp. whole milk
About 8 vanilla wafer cookies, chopped (not crushed)
1 cup of powder sugar for rolling cookies

Preheat the oven to 350 and line the cookie sheet with parchment paper.

Place sugar and cream cheese in a large bowl.  Pour warm butter over sugar and cream cheese and whisk until all combined.  Add egg and milk, whisk until smooth.  Fold in chopped vanilla wafers.  Add flour, salt, baking soda, baking powder and banana cream mix. Mix with rubber spatula until completely combined. (You may have to just use your hands once dry ingredients are folded into wet ingredients, to finish mixing the cookie dough.)

Form 1-inch balls and roll them in powder sugar.  Place cookie balls on the baking sheet about 2 inches apart.  Bake for 11-12 minutes.

Recipe Source:  Will Cook For Smiles

Wednesday, January 21, 2015

Pear and Raspberry Salad

I went to a friend's house last week where we had some crepes.  She had bought the most beautiful raspberries to go on them, and they tasted so so good!  So when I got home, naturally I wanted to buy some myself...and I did.  I just happened across this recipe browsing Pinterest one morning and it sounded perfect!  It was a very light and refreshing lunch, perfect for any weekday or it would even impress dinner guests!  

Pear and Raspberry Salad
Servies 4-6

4 cups romaine, chopped
1 cup raspberries
2 pears, thinly sliced
½ cup shelled pistachios
½ cup crumbled feta cheese
Creamy Poppyseed Dressing:
⅓ cup mayonnaise
¼ cup 2% milk
3 tablespoons sugar
4 teaspoons cider vinegar
2 teaspoons poppy seeds

To make the dressing: Whisk together in a small bowl mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Set aside.

In a large bowl add tossed romaine, raspberries, pears, pistachios, and feta cheese. Toss the salad. Add the poppyseed dressing and carefully toss to coat all of the ingredients. Serve immediately.

Recipe Source:  The Recipe Critic

Tuesday, January 20, 2015

Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

Tuesday, January 13, 2015

Buckeye Brownie Cookies

Can I get a O-H?! Wahoo Buckeyes!!! What a game...I couldn't sleep last night, too excited!  My husband was actually AT the National Championship and I am SO SO bummed I did not go with him!  Instead, I was on my own couch screaming, jumping up and down, and yelling in my own family room by myself.  Oh well...they won is all that matters.  Oh how we miss Columbus and our Ohio family we made while there! #BuckeyeForLife

Anyhow, back to the recipe portion of the blog...for the game, I made these yummy Buckeye Brownie Cookies, and man oh man are they delicious!  Since the hubs was gone, I made up a plate of these cookies for a few of our neighbors and shared the Buckeye love so I wouldn't eat them all :)  We live in an area where we haven't met any other Buckeye fans, and we are in fact right across the border from Oregon, so Oregon fans abound!  No worries, I will convert them all ;)

Buckeye Brownie Cookies

1 box fudge brownie mix (19.5 ounce or family size)
¼ cup butter, melted
4 oz. (1/2 block) cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
4 blocks (about 4 ounces) chocolate Candiquik

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Recipe Source:  Tastes of Lizzy T

And just in case this wasn't enough Buckeye love for you, here are a few other Buckeye treats I have made and loved!

Pretzel Buckeye Bites


Thursday, January 1, 2015

King's Hawaiian Ham and Swiss Sliders

After we do all of our Christmas traveling, we usually have low-key New Year's festivities.  This year was no different.  We do puzzles and legos, and ring in the new year with a movie or two.  This year I fell asleep at 10:30 on the couch, and my 6-year old celebrated the ball dropping with my hubby instead of me.  Weird how that happens :)

Anyhow, I made these sliders a few years back for the Superbowl and never took a pic or blogged about them, and my husband has requested them a few times since.  They are super simple, and perfect for our little family if we halved it.  We had enough for lunch the next day as well and tasted even better the next day if you ask me.  Enjoy!

King's Hawaiian Ham and Swiss Sliders

24 slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup mayonnaise
1 tablespoon poppy seeds
1 1/2 tablespoons dijon mustard
1/2 cup butter melted
1 tablespoon Onion Powder
1/2 teaspoon worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

1. Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
2. In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
3. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
4. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Recipe Source:  King's Hawaiian

Friday, December 5, 2014

Oreo Peppermint Crunch Cookies

 Today, I think I get the coolest wife award!  I made my husband not one, not two, but three treats to take into work for the staff to munch on while they were doing trainings today!  I am going to miss being home the two weeks prior to Christmas, so I guess I'm trying to get my love for holiday baking out of the way before we head out.  So stay tuned for the rest of those recipes :)  
 As I was mixing up the dough for these cookies, I thought there was no way they would turn out.  I was absolutely positive there were ten times for mix-ins than dough itself.  I mean we have peppermint crunch pieces, Oreos, and dark chocolate chips...and a lot of each!  I was happy to see that they actually baked up according to plan.  
They are delicious, super soft, and have a great mint flavor.  They are so perfect to take to neighbors or send out the door with your spouse when they have a meeting at work ;)  Or best yet, pour yourself a glass of milk and kick back to have one (or ten).

Oreo Peppermint Crunch Cookies

1 box white cake mix (15.25 oz.)(I use Pillsbury)
1 stick butter, melted (8 Tbsp.)
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces
1/2 cup dark chocolate chips

Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Recipe Source:  Inside Brew Crew Life

Saturday, November 15, 2014

Blueberry Breakfast Cake

I know I talk about it PLENTY....but I always have tons of blueberries at my house.  We load up in the summertime, and I love having them year-round for smoothies, baked goods, syrups, etc.  

I made this one night when I wanted some breakfast for dinner.  So after whipping this up and having some omlets, dinner was served...and it was AWESOME!  Enjoy :)

Blueberry Breakfast Cake

1/2 cup of unsalted butter, softened
3/4 cup + 2 tbsp white sugar
Zest of one lemon
1 egg, room temperature
1 teaspoon of vanilla extract
2 cups of flour (divided)
2 tsp baking powder
1 tsp salt
1/2 cup of buttermilk
2 cups of fresh blueberries
1 tbsp white sugar (for the top)

Preheat the oven to 350 degrees. Coat a 8x8 baking dish with cooking spray.

Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth. Add the egg and vanilla and beat until combined. Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently. Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick.

Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving. Enjoy!

Recipe Source:  For the Love of Cooking

Friday, November 14, 2014

Copycat Lofthouse Sugar Cookies

I hate that we live far away from family.  I LOVE when they come visit :)  This time they came up to visit in the heart of October, so I tried to plan lots of fun fall time activities.  We went and pressed apple cider, decorated cookies, painted pumpkins, went hiking, and ate lots of good food.  We made these cookies, and they are soooo good!  Homemade frosting completed the yummy cookies, and it was great to have lots of helpers around to eat all these cookies...otherwise I would have!

Copycat Lofthouse Sugar Cookies

For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Recipe Source: Sweet Peas Kitchen

Sunday, November 9, 2014

Banana Blueberry Bread

To let the truth me told...I miss food blogging like I used to.  I miss getting excited to try new recipes EVERY SINGLE DAY.  No lie, for a period of about 3 years, we did not eat the same dinner twice (well, it was a rare occasion anyway).  On Sundays when the ads and coupons came, I would make my game plan for the week (many times I would meal plan for 2 weeks at a time), and Monday I'd hit the store with my list and coupons in hand.  I only went to the store every 2 weeks back then.  I spent a heck of a lot less money doing it this way.  

When my husband got out of professional school and we moved across the country, and our income was a bit more, I just got out of the habit...because lets face it, couponing takes time...lots of time.  By the time you match the coupons to the sales at different stores, meal plan around the ads, make your way to all those stores, it takes a lot of time.  I want to find a happy medium to where I can save a bit of money, still try new things all the time, AND not go to the store every other day for things I have forgotten.  I'll post back on how that goes.  

We've been eating a lot of bananas at our house lately.  By the time each of my 3 boys and I each eat one every day, we are going through bunches and bunches every week.  I was surprised I even had a banana with a brown spot on it.  I have been craving banana bread for a while now, and I saw this recipe using blueberries (which I have a plethora of in my freezer), so I decided to go for it.  This bread is perfectly moist, and the blueberries are a nice change from the regular old banana bread.  A winner for sure :)

Banana Blueberry Bread

4 ripe bananas ~ 1 1/2c mashed
1 c fresh blueberries
1 1/4 c flour (I use 1/2 c wheat, 3/4 c AP)
3/4 tsp baking soda
1/4 tsp salt
6 Tbls butter, softened
3/4 c light brown sugar
1 egg
1 tsp vanilla

Preheat the oven to 325. Peel and mash the bananas.  Stir in the butter, eggs, sugar, and vanilla until well combined.

Combine the dry ingredients. Pour half of the flour and baking soda mixture into the wet ingredients and stir just until combined.  Add the blueberries to the remaining dry ingredients and coat the blueberries with the flour mixture.  Stir in the blueberries and remaining dry ingredients just until combined.

Grease and flour a bread pan and the pour the mixture in.  Let the bread bake for 60-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing.  Slice, serve, and enjoy! I love seeing the bright blueberries and banana chunks in each slice of bread - YUM!

Recipe Source:  Mom On Timeout

Want more bread recipes?  Try one of these:

Chocolate Chip Zucchini Walnut Bread

Lemon Zucchini Bread

Copycat Kneaders Pumpkin Chocolate Chip Bread

Double Chocolate Banana Bread

Thursday, October 23, 2014

Chocolate Chip Pumpkin Cheesecake Bars.

Oh my...these babies are serious DA BOMB!  I hate that my pic is sub-par, but I had to snap a quick photo so I could post this recipe for future use before they were all gone :)  You will love these bars combining two of your favorites...chocolate chip cookies and pumpkin cheesecake.  Seriously yummy!  And as I side note, I am on a fitness challenge right now and am staying away from sugar since I made these bars...I crave them. Daily.  That's all :)

Chocolate Chip Pumpkin Cheesecake Bars

For the crust:

2 1/2 cup graham cracker crumbs (about 18 full size crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

2 package (8oz each) cream cheese, softened
3/4 cup granulated sugar
1 cup pumpkin (canned, NOT pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the cookie dough:

1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough

For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.

Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.

In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.

Either make your own cookie dough using this recipe for the cookie layer. Or using the refrigerated cookie dough, crumble the dough over the cheesecake layer.

Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.

Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.

Recipe Source:  Shugary Sweets

Thursday, October 9, 2014

Sausage Stuffed Zucchini Boats

 This is the third time I've made these...and I keep forgetting to take a picture so I can post them!  It is hard to get veggies in my hubby.  He doesn't mind them, but it is never something he asks for by any means.  This recipe is one way to get in lots of veggies, and he doesn't feel like he's putting a whole zucchini into his system.  The marinara and mozzarella make it seem like you are just downing some spaghetti :)  This same site has recipes for taco and enchilada stuffed zucchini boats...we'll have to venture out and try those next.  Enjoy!
Sausage Stuffed Zucchini Boats

1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese.

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Recipe Source:  Skinny Taste

Wednesday, October 1, 2014

Firecracker Chicken

I love it when I find a new recipe that my hubby just raves about.  Some of his favorite Pinterest finds I have made are Breaded Chicken with Basil Cream Sauce,Spicy Sausage Pasta, Saucy Crockpot Red Beans and RiceBroccoli Beef, andCopycat Lion House Bacon Fried Rice and Sweet and Sour Meatballs to name a few.  This one is going in the books with this category!  

Really, these aren't too spicy at all.  Just a yummy sauce ready to fulfill your Chinese food cravings :)  He said the leftovers were great the next day for lunch as well. Enjoy!

Firecracker Chicken

¼ cup canola oil
4 boneless skinless chicken breasts
1 cup cornstarch
2 large eggs, beaten

⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

Recipe Source:  The Recipe Critic

Tuesday, September 16, 2014

Chocolate Peanut Butter Preztel "Buckeye" Bites

My husband went to THE Ohio State for dental school.  In our years there, we got season tickets to the football game EVERY YEAR.  Ohio fact, Ohio=football!  It's hard to get out of the house on a Saturday in the fall and not run into hundreds of people dressed in scarlet and gray.

Anyhow, now we live on the other end of the country, and miss the atmosphere of the stadium so much.  We never miss a game, still wave our flag proudly outside our home, and don our apparel each Saturday.  We had some friends over for the game this last Saturday and wanted them to have some game day treats.  I opted out of the traditional Buckeyes (although extremely delicious) when I saw this recipe.  I'm a sucker for salty+sweet snacks.  And come on...a Buckeye sandwiched in a pretzel?!  Heaven :)  

To be honest, my 6-year old made these for us and did a FABULOUS job :)

Chocolate Peanut Butter Preztel "Buckeye" Bites

1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Recipe Source:  Sweet Pea's Kitchen