amy, Author at Pennywise Cook

5 Simple Easter Treat Ideas

April 6, 2012 by amy Leave a Comment

Easter is on Sunday! Can you believe it? Addie had her school’s Easter egg hunt today and she was so proud of all the eggs that she collected. I had to stop her from eating so much candy though. I don’t remember having that much candy when I was hunting eggs.

If you’re still looking for cute ideas for treats to create with the kids, here is a recap of my goodies that Addie and I put together the last few weeks. I’m ashamed that not one ounce of any of these treats are left. They were all too yummy to stick around for too long.

Peeps in Sprinkle TuTus

Rice Krispie Treat Speckled Eggs

Bunny Brownie Pops

White Chocolate Pretzel Ducks

Tootsie Roll Easter Nests

I also plan to make Resurrection Rolls this year.

Do you have any traditions with Easter treats are your house?

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Filed Under: Appetizers and Snacks, Desserts, Holiday

Twice-Baked Cauliflower

April 6, 2012 by amy 2 Comments

Where are my Pinterest addicts at? Yeah, you know who you are. Secretly surfing the pins during work or staying up late getting lost in the abyss of crafty delights. I really can’t talk as I am one of them too. Hi my name is Amy and I am addicted to Pinterest. By the way, are you following me on Pinterest? We can feed each others addiction!

My husband’s parents came for a visit last weekend and we had a blast as we always do. They are big into watching carbs and his dad was trying to lose a few pounds so he is watching his intake pretty closely. I hadn’t prepared for it so I quickly set out on a Pinterest mission (insert Mission Impossible theme song here) to find something low-carb but yummy at the same time. I would have made the the Cauliflower Crust Pizza, but they had just made it that week. They tried it out for the first time and loved it! If you haven’t tried it yet, I highly recommend that you do.

I came across this genius recipe over at Kalyn’s Kitchen for Twice-Baked Cauliflower. I was sold without even looking at the ingredients. You can’t get any more low-carb than that.

Can I just say that it was A-M-A-Z-I-N-G. All the ingredients that you love in a baked potato including the cheese, sour cream, and bacon all mixed into gooey cauliflower. Honestly, I think you could probably serve this to someone who was unsuspecting and they might never know it’s not potato. The key is to leave the cauliflower a little bit chunky so that it resembles potato chunks.

It was a big hit and everyone loved it. Most everyone had two helpings!

Twice-Baked Cauliflower

Who needs a baked potato when you can have twice-baked cauliflower?

Ingredients

1 Large Head Cauliflower
1/2 Block Low Fat Cream Cheese
1/2 c. Low Fat Sour Cream
1/4 c. Green Onions, Chopped
1/4 c. Parmesan Cheese, Grated
6 Slices of Bacon (Or Turkey Bacon), Cooked, crumbled, and Patted dry of fat
1 c. Reduced Fat Cheddar Cheese

Method

Preheat oven to 350 degrees.
Remove stem and core from cauliflower. Cut into small pieces. In a large pot, cook cauliflower over medium heat until just tender. Don't get it overly soft.
Drain and mash with potato masher, leaving some chunks. Mix in the sour cream and cream cheese, green onion, parmesan cheese, and 3/4 of the crumbled bacon.
Spread into a medium casserole dish and sprinkle with cheddar cheese and remaining bacon.
Bake for 30-35 minutes until bubbly.

Notes

I really have nothing to add except that this is easy, cheap and super yummy! I will be making this A LOT from now on. 🙂

Ok, I will add this. Aldi has had their huge heads of cauliflower on sale for $.89 the last 3 weeks. If you have an Aldi, I strongly suggest that you check there first!

http://www.pennywisecook.com/twice-baked-cauliflower/

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Filed Under: Meatless, Sides and Vegetables

Strawberry Cake Mix Cookies

April 5, 2012 by amy 1 Comment

Not only do I enjoy using coupons (when I have the time), but I also really love when I can use them for things that I can actually use! For instance, every once in a while Publix will put cake mix on sale. I usually order extra coupons and stockpile it. Cake mix is such a universal baking ingredient. It’s nice to make a homemade cake, but sometimes you don’t have the time or patience to start from scratch. I love finding new ways to use it and spice it up.

If you get tired of making cakes with your cake mix, try something new and make cookies! I have a thing for pink so I naturally gravitate towards the strawberry mix. They come out in such a spring-y color. However, that doesn’t really matter because they will most likely be gone before you have time to enjoy their color. I kid you not, my family ate the entire batch in one day. They were THAT good.

These remind me a lot of sugar cookies because they are so soft. It’s the cake mix doin’ it’s thang. I love soft cookies and I hate them. They are so incredibly yummy and easy to eat, but this also makes them easy to inhale. And before you know it, you’ve eaten 10 of them. Don’t judge me. I don’t have much will power when it comes to soft, gooey, and strawberry cookies.

I also love these because they are incredibly cheap.

A box of cake mix ($1- $1.50)
1 egg ($.10)
tub of cool whip ($1- $1.25)
1 cup powdered sugar ($.50)

Total= $3.35

Not too shabby for feeding your sweet tooth. And these are also incredibly easy. We’re talking mixing egg and cool whip and then folding in the cake mix. You do have to chill it in the refrigerator for a little bit to help it firm up and set so that you can roll them into balls.

After they have firmed up a bit, you roll them into balls and then roll them in the powdered sugar. This gives a nice and sweet crusty coating when they bake. This is the most time consuming part. I did find it to be very tedious. But I’ve heard of folks not even going through this step so if you are in a crunch you can just leave it out. You won’t be banished to the corner and your cookies will probably be just as yummy.

These cookies can be made with any flavor cake mix. I’ve tried confetti cake mix and made birthday cake cookies. They were yummy too!

Let me know if you try other flavors and how it turns out!

Strawberry Cake Mix Cookies

These cookies are made out of cake mix and cool whip!

Ingredients

1 Box Strawberry Cake Mix
1 8 oz Tub Cool Whip
1 Egg
1 C. Powdered Sugar

Method

Preheat oven to 350 degrees.
In a bowl, mix the cool whip and egg together until smooth.
Fold in the cake mix until well combined. Chill in the refrigerator for 20- 30 minutes.
Place powdered sugar in a bowl and drop spoonfuls of the dough into the sugar and roll it around to coat.
Place sugar-covered dough balls onto a cookie sheet and bake for 12-15 minutes.
Let cool on a wire rack.

Notes

The longer that you let the dough firm up in the refrigerator, the easier it will be to roll them.

I had to cook my cookies a bit longer because they were a bit too soft. Be sure to watch the time because you definitely don't want to overcook them.

http://www.pennywisecook.com/strawberry-cake-mix-cookies/

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Filed Under: Desserts

The BEST Lassagna Soup Ever

April 4, 2012 by amy 1 Comment

Raise your hand if you like to make easy meals. *raises hand* I’m lucky to get dinner on the table by 8pm most nights. I had a little spurt where I was getting dinner ready around 5:30, but then I had my second kid and somehow the days got a lot shorter. I feel like there’s a time burglar slowly stealing time. Do you ever feel that way? I’m fairly impatient too which makes it really hard to wait for things. Of course when I’m waiting it feels like time is moving slowly.

This soup is perfect for those days when you feel like time is moving too fast. When you don’t have a minute to spare but want a hearty dinner, you might try this amazing soup. My mom shared this with me a few months ago and I’ve made it several times since then. It wasn’t meant to be made in the crockpot, but I threw caution to the wind and made it that way anyways. It worked!

Not only is this an easy meal to throw in the crockpot, it’s also low in calories. And we like low in calories don’t we? And to top it all off, this soup is delicious! You’d never know that it was low cal or low fat. Those are the best kinda meals. And even the pickiest of eaters will eat this. My daughter ate every bite and I didn’t even have to bribe her (I know!).

The recipe calls for spiral noodles, but I usually use whatever I have on hand. Although it does seem to look better with the spiral noodles. When making this in the crockpot, you’ll want to throw everything BUT the noodles in to cook. Then in the last 10 minutes or so, throw them in to let them cook up. This is what I’ve found to be the easiest way to make it in the crockpot. Top it with some parmesan cheese and you have incredible lasagna soup! I’m not even just saying that. It really is the BEST lasagna soup. I hope that you try it!

Recipe courtesy of Taste of Home and my momma!

The BEST Lassagna Soup Ever

Serving Size: 8 servings

The BEST Lassagna Soup Ever

Transform your lasagna into soup and make it while you work!

Ingredients

1 pound lean ground beef (Preferably 90%)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Method

Cook in a Saucepan

In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink. Add the garlic and cook 1 minute longer. Drain.
Stir in the broth, tomatoes, tomato sauce, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Cook in a Crockpot

Place all ingredients minus the pasta and parmesan cheese into the crockpot. Cook on low for 6-8 hours or high for 4-6 hours.
In the last 15 minutes add in the pasta and cook until tender.
Sprinkle with cheese and serve!

Notes

The original recipe also called for 1 cup corn, but I didn't use it. Seemed a bit odd to me since you don't put corn into lasagna normally. I think it tasted just wonderful without it.

http://www.pennywisecook.com/the-best-lassagna-soup-ever/

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Filed Under: Crockpot, Main Dishes, Pasta

3-Ingredient Strawberry Ice Cream

April 3, 2012 by amy Leave a Comment

Do you remember making homemade ice cream as a kid? I remember we had one of those crank machines that took FOREVER to produce about 2 bowls of ice cream. By the time you were done doing hard labor cranking the machine, you were almost too tired to eat it! Almost…. Though I do specifically remember the taste of how amazing it was compared to the stuff that you buy at the grocery store.

It’s incredible to me how expensive that ice cream has gotten. It’s worse than GAS at $6 or $7 bucks per gallon. And just like we have to get around in our cars, we have to feed our ice cream cravings. Especially in the summer.

I’m going to go ahead and tell you that you’ll probably want to go out and buy some mason jars if you don’t already have some. It’s not good (I’m so ashamed), but sometimes I ~~inhale~~ eat ice cream straight from the carton with a fork. Yeah the fork thing came from my dad. It’s how he always eats it and I’ve just picked it up too. The mason jars are a great way to prevent overeating and make great portion control. It’s always great to have your own personal container. Less feels like more that way.

This recipe only involves 3 ingredients and is so perfect every time. I cannot believe that I didn’t figure this out earlier. And by the way, you won’t need one of those horrible hand-crank ice cream machines for this recipe. Just an appetite for smooth and creamy strawberry ice cream. You can always use another fruit of your choice.

I will never go without homemade ice cream again!

Recipe courtesy of Fat Girl Trapped in a Skinny Body.

3-Ingredient Homemade Strawberry Ice Cream

With very few ingredients you can make the most amazing (and easy) strawberry ice cream!

Ingredients

1 (14 oz) Can Sweetened Condensed Milk- I used Fat Free and it works!
2 Cups Heavy Cream
2 Cups Strawberries, Chopped- Measure them out and them chop or puree them

Method

In a large bowl using a hand mixer, whip the heavy cream until soft peaks form. Just about to where it gets stiff.
Add in the sweetened condensed milk and whip for another minute or so.
Fold in the strawberries and pour into freezer containers or mason jars.

Notes

I used my KitchenAid stand mixer to make this and it worked very well!

I chopped my strawberries this time, but next time I plan to puree them. I liked the large bits of strawberries, but I think it would taste more strawberry-y if they were more pureed.

If it's really hard when you take it out of the freezer, just set it out on the counter for a few minutes and it will soften up a bit.

I'm going to try this with oreos soon for Cookies and Cream ice cream!

It tastes almost like soft serve and it's fabulous!

http://www.pennywisecook.com/3-ingredient-strawberry-ice-cream/

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Filed Under: Appetizers and Snacks, Desserts

Ranch Oyster Crackers

April 2, 2012 by amy Leave a Comment

How was your weekend? We had a really great weekend full of physical activity and fun. My husband’s parents came for a visit and we enjoyed being with them. I also ran a 5k and came in 238th. Woo hoo! No really, I am proud of that considering there were around 2,000 people in this race. As long as I wasn’t last, I’m happy.

I’m always snacking on something. I don’t like feeling really full during the day so I usually end up “grazing” (that’s what my husband and I call it) throughout the day. I’ve got a simple favorite that’s easy to make and is a great snack idea for a party or get together. People easily grab a handful at a time, but usually come back for seconds. You may have heard of these yummy ranch crackers before, but in case you hadn’t I thought I’d share.

One of my favorite parts of this recipe is that it’s inexpensive. (My favorite kind) Most everything in it is something you might have a hand. Spices, a little bit of oil, and some oyster crackers. If you don’t usually have oyster crackers, you can find them at Dollar Tree or most grocery stores for around $1.

When I was refreshing my memory for how to make these Ranch Oyster Crackers, I came across this version at Peas and Thank You. I liked the idea of not using store bought ranch mix, so I tried this one out.

It starts out with 6 different spices: garlic powder, onion powder, dried mustard, dill, dried parsley, and salt. You don’t have to use these. You are more than welcome to use whichever spices you have on hand or think might be tasty. These are a great starting point.

Pop them into a bowl and they will look pretty and earthy like this.

Do you have a favorite kitchen gadget? Maybe one spoon or pan that you love and use more than another? These are my favorite measuring spoons. Since I was using them to measure out all of those spices, I had to stop and take a picture of them. I just love ’em.

Back to the recipe. So you add some olive oil to the spices and mix them up. This is a part of the recipe that I might change the next time that I make it. See the notes for why.

Then you mix the oyster crackers into the spices and oil mixture. Pour them evenly onto a baking sheet. Don’t stare at my baking sheet! It’s really old. Bake them to toast them up and help the spices bake in.

What are the magic words? Tah-dah!

Your spices and oil have transformed oyster crackers into a flavorful and tasty snack.

Ranch Oyster Crackers

Spice up those cute little oyster crackers with the flavor of ranch! So easy and cheap and makes the best snack.

Ingredients

2 Tsp. Garlic Powder
2 Tsp. Onion Powder
1/2 Tsp. Dry Mustard
1/2 Tsp. Dry Dill
2 Tsp. Dry Parsley
1 Tsp. Salt
3 Tbsp Oil (Canola, Olive, Grapeseed etc.)
8 oz Package Oyster Crackers

Method

Preheat oven to 250 degrees.
In a large bowl, combine dried spices. Stir in oil and mix well.
Stir in oyster crackers and toss to coat.
Transfer the crackers to a baking sheet.
Bake for 10 minutes, then turn and bake another 10 minutes for a total of 20 minutes.

Notes

I liked these, however the powerful garlic taste was a bit much. I think I will be using only 1 tsp of both onion and garlic powder next time. I think I'll also only use 1 tsp of parsley next time as well.

I would recommend tossing the crackers in the oil FIRST and then tossing the crackers in each of the spices separately. Mixing spices in the oil makes for a pasty-like texture which can cake onto the crackers. The oil coating would help the spices stick better to the crackers. Just FYI and something that I noted.

http://www.pennywisecook.com/ranch-oyster-crackers/

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Filed Under: Appetizers and Snacks, Kid-Friendly

Bunny Brownie Pops

March 30, 2012 by amy 1 Comment

TGIF! Are you as glad that it’s Friday as I am? I can’t wait to get out and about and enjoy the warm weather this weekend. After this week’s Easter treats you better believe I’m going to get out and try to work some of this off.

I hope that you’ve enjoyed Easter Week! I absolutely love making themed cupcakes and special characters so this has been a blast. I’m already looking forward to getting some super cute treats together for my Addie and Britton’s birthdays in May. (Yes, BOTH are in May- lucky me!) But before we say goodbye to our less than healthy sweetfest this week, let me share just one more with you.

How about a little chocolate brownie underneath a cute little bunny head? That kinda sounds funny, but I assure you that it’s more than tasty! These brownie pops are a lot like cake pops only chocolate-ier. If you were wondering, no that’s not a word. But yes, I will use it anyways.

I made up a batch of your everyday brownies. Nothing special, in fact these were Pillsbury. I got them free a while back, so I thought why not. When you’re making yours you’ll want to cook them just undercooked so they are fudgey and easy to squish. I ended up cutting the edges off since they were a bit hard.

I crumbled up the brownies into a bowl and got them ready for squishing!

Then I commenced with the squishing. I rolled them into semi-circular balls. As close to a circle as I could get them. Then I popped them in the freezer for a while to get them nice and hard for dipping!

Using large marshmallows, I cut them in half and dipped them in colored sugar to make the middle of their ears. Each bunny got different color eyes and whiskers with sprinkles. I had to get creative really because I didn’t have anything fancy or “made for bunnies” supplies. All of my decorations besides the marshmallows were some type of sprinkle. I’m pretty sure at one point they were looking like little kitties to me.

It was at that point that I added little cotton tails so they would no doubt look like bunnies and not kitties. 🙂

This little bunny is looking at you saying Happy Easter! 🙂 In the end these may not have looked amazing, but they were Easter-y and above all, delicious! Your family will definitely love them.

I got this idea over at Karis Cooking, but used what I had to make mine work. Here’s what I did in case you want to make some Easter lovelies!

Bunny Brownie Pops

Ingredients

1 Package Brownie Mix (Or your favorite recipe)
1 Package White Candy Melts (or color of choice)
Lollipop Sticks
Large Marshmallows
Small Marshmallows (for bunny tails if desired)
Colored Sugar
Sprinkles or other Decorations

Method

Make up the brownies according to the directions baking until just undercooked. While baking take large marshmallows and cut in half. Dip the sticky parts into colored sugar and set aside for assembly later.
Let cool completely and then crumble.
Form brownies into desired size balls then place lollipop stick into each one. Put in the freezer for around an hour or so.
Melt candy melts according to package directions. Remove brownie balls from the freezer.
Dip brownies completely into candy melts. While candy melts are still soft, apply all decorations, marshmallows ears and tails, and eyes.
Let cool and they are ready to serve!

Notes

For the ears- I do suggest cutting the bottoms of the ears off to make them easier to apply to the rounded top of the bunny's head.

When dipping the balls, try using a very deep cup or mug. This makes it easy for the entire ball to get coated at one resulting in a prettier appearance.

If you have some type of foam or support to set these in while working with them, that would really help! I used a foam piece for making flower arrangements to hold them.

http://www.pennywisecook.com/bunny-brownie-pops/

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Filed Under: Desserts, Holiday, Kid-Friendly

Rice Krispie Treat Speckled Eggs

March 29, 2012 by amy 7 Comments

I do apologize for having the same exact little image at the top of all the posts this week. But I made it and it’s cute. So there. But really, isn’t it festive? Kinda like all of these sweets this week, aren’t they just yummy!

I was just telling someone the other day that one of the best parts of having a food blog is that you get to eat all of the goodies. On the other hand, the worst part of having a food blog is that you eat all of the goodies. I saw something recently that said, “I like running. I like running because I like dessert.” That’s me! And just as much as I’m running to work the dessert off, I’m running back home to eat more.

To continue Easter Treats Week I’ve got a pretty familiar treat for you. Rice krispie treats. They aren’t usually an Easter treat, but with a little imagination (and sprinkles) you can turn them into morsels that are fit to sit next to your Easter ham.

It really is a simple as making your favorite rice krispie treat recipe (I’ve got one for you below) and then before it sets, shoving them into the middle of a large plastic egg to mold. Pop it out and VOILA! You have a treat in the shape of an egg. And at this point, you could just eat it like that or you can doll them up and go sprinkle crazy like we did.

We tried out a few different varieties and combinations of colors and sprinkles on our eggs. I think the favorite turned out to be the pink chocolate coating with colorful decoration. Although it was hard to tell.

Just about every egg that we made, Addie wanted to eat right then and there. But you know, I couldn’t let her eat them yet because I had to take pictures for you. That’s how the cookie crumbles around here. Nobody eats until mommy gets her pictures! Kinda sad really, but you wouldn’t want pictures of an empty plate would you? Nah.

We used the white candy coating bark to make these and used food coloring to make our colors. You can feel free to use white chocolate chips or candy melts if you prefer. It would all taste just as yummy. As for decoration, the sky is the limit! Sprinkles, colored sugars, cookie crumbs, whatever you’d like. We didn’t completely cover ours in the candy bark because I was trying to cut down on mess. If you’re using sprinkles, you can’t exactly avoid a mess, but be prepared to sweep!

Rice Krispie Treat Speckled Eggs

Make your favorite every day treat into your favorite Easter time snack with these Rice Krispie Treat Speckled Eggs.

Ingredients

3 Tbsp Butter
4 Cups Mini Marshmallows
6 Cups Krispy Rice Cereal
Candy Coating Bark or Candy Melts/White Chocolate Chips
Sprinkles
Large Plastic Egg (for molding)
Cooking Spray

Method

In a large saucepan, melt butter over low heat. Stir in marshmallows and until melted. Remove from heat.
Add the Rice Krispies and stir until well coated.
Spray inside of plastic egg and yours hands with cooking spray. Mold even amounts of the egg into the egg. Let sit for a little bit to help them set a bit.
Melt candy bark according to package or in microwave.
Dip the eggs in the candy coating and then sprinkle them with sprinkles. Let cool and serve.

http://www.pennywisecook.com/rice-krispie-treat-speckled-eggs/

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Filed Under: Appetizers and Snacks, Desserts, Holiday

Peeps in Sprinkle Tutus

March 28, 2012 by amy 1 Comment

I must say that Easter is usually my weakness when it comes to candy. Yes I do love Halloween candy, but jelly beans aren’t around when it spooky time. I love jelly beans, it doesn’t really matter what kind they are. I especially love the Starburst and Lifesaver jelly beans. I take that back. I do not like the ones that taste like licorice. I usually leave those at the bottom of the bag.

The other day Addie and I were at one of our favorite places, Dollar Tree. We picked up another one of my favorite Easter candy, Peeps! Where are my Peeps fans? Those cute little fluffy marshmallow bunnies and chicks contribute to my sugar highs every Easter. I can’t ever pass them up in the store. It almost doesn’t feel like Easter until I’ve consumed ~~twenty~~ one. A lot of people hate them because they are basically complete sugar, but I have a major sweet tooth.

I picked up some of the cutest spring time sprinkles at Aldi the other day for only $2.99. They came with 6 different colors of sprinkles and sugar so we decided to embellish our Peeps Bunnies a little. Yep, that one in focus is totally looking at you. I didn’t even plan that. It’s saying, “I know I look so adorable and delicious, but don’t eat me!”

We dipped their little bottoms in a bit of melted white candy bark and then dipped them in sprinkles! Addie exclaimed, “Momma, they are wearing tutus!”. Alas the name- Peeps in Sprinkle Tutus.

We added a pretzel stick for them to stand up on. I put these in a little treat box filled with mini marshmallows that says Happy Easter. It made a nice way to display them. They ended up being the most adorable and colorful Easter treats. And they surely satisfied my insanely ridiculous sweet tooth.

I really love how colorful these are. Sprinkles always add a nice and cheery touch to any food, especially Easter treats!

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Filed Under: Appetizers and Snacks, Holiday, Kid-Friendly

White Chocolate Pretzel Ducks

March 27, 2012 by amy Leave a Comment

What is cuter for Easter than little ducks? Well, besides bunnies of course. While they aren’t always typical Easter animals, they sure do fit in well with the yellow and pastel colors of this holiday.

Today’s Easter treat is White Chocolate Pretzel Ducks! Made of simple things like pretzel twists, white chocolate and a couple of sugary embellishments you can create these in little time.

I found this idea over at The Sugar Buzz Pantry and knew that I had to try them out. Boy were they easy! She used a sunflower seed for the beak, but I used an orange mint kinda like a tic tac for mine. I used a sugar pearl for the eyes.

1) Lay out your pretzel twists on a piece of wax paper.

2) Melt white chocolate chips or white candy coating bark in the microwave. If using the white candy bark, I only needed 2 blocks for mine. Tint it yellow (or whatever color you want your ducks).

3) Using a Ziploc bag with the tip snipped off, pipe some chocolate into the holes of the pretzel covering the middle of the pretzel.

4) While still soft, place your eye and beak.

5) Let set until firm.

Or if you’d prefer to just write on your ducks, Amazon carries Wilton Food Writing Markers that have edible colors. Or just get creative with what you have. That’s what I did!

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Filed Under: Appetizers and Snacks, Holiday, Kid-Friendly

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