Hi there! I know, I know … I truly apologize for the lack of posts lately. I’ve been in the process of moving and to say it lightly, apparently I had more stuff than I imagined! Yikes! Getting settled into my new place, on top of work, made things a little hectic over here, but don’t fret, I’m making it a priority to return to my normal posting routine.
More importantly, I come bearing treats. So you can’t be too upset on the lack of posts, right? Didn’t think so. Not having power for a few days after Hurricane Sandy didn’t really appease my urge to bake … luckily, I had all of the ingredients on hand to make rolo turtle pretzels. These are the best 5 minute sweet fix you’ll ever have. Trust me.
Pre-heat oven to 350 degrees. Place pretzels flat down on a baking sheet*. Place rolos on pretzels and place in oven for 5 mins or until hints of melting. Remove from oven and press pecan halves into melted rolos. Let cool for 20 minutes.
*I didn’t have power, so I wasn’t able to use my oven, so I just pressed the pecans into the rolos after them sitting out for a few hours.
This simple recipe is perfect for a party and look fabulous in a candy dish. However, they might not make it to the candy dish …
The soft, gooey rolo mixed with the salty, crunchy pretzel is heavenly on it’s own, but when topped with pecans, holy amazeballs!
Yep, I went there. Call me crazy, but once you try this savory-sweet cheesecake you’ll thank me. Have you ever had a cream cheese block covered in pepper jelly? You’re missing out if you haven’t. If you have, then you’re welcome. You know where I’m going with this.
-24 graham crackers
-2 tablespoon) butter, melted
-1 envelope unflavored gelatin
-1 large lemon
-3 tablespoons water
-1/4 cup water
-2 package cream cheese, softened
-3/4 cup sugar
-1 teaspoon vanilla extract
-1 1/2 cups buttermilk
Lightly spray 9-inch springform pan with cooking spray. Line bottom with parchment paper. Pulse graham crackers until finely chopped. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
In a separate bowl, evenly sprinkle gelatin over 3 tablespoons water. Let sit 5 minutes. Grate 2 teaspoons lemon zest and squeeze 1 tablespoon juice. In 1 1/2-quart a small saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture and stirring until dissolved. Return to bowl and let cool.
In large bowl, beat cream cheese and sugar until smooth and fluffy.
Beat in lemon peel and vanilla. Add buttermilk, then gelatin mixture, in steady stream. Beat until well combined.
Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Once set, pour pepper jelly over top.
Sweet and savory has become my second favorite combo … because we all know nothing beats chocolate & peanut butter.