Chocolate Dipped Praline Pretzels

These pretzels have it all ~ you get the sweet, salty, chocolate and nutty flavors all in one delightful bite.  They are great for gifting!

 

 

3/4 cup chopped pecans

1 Tbsp light brown sugar

1 1/2 tsps heavy cream

4 oz bittersweet, semisweet or milk chocolate chips

8 pretzel rods



 

Preheat oven to 350°. Stir together pecans, brown sugar, and cream. Spread in a single layer in a lightly buttered 9-inch round cake pan. Bake for about 10 minutes or until pecans are fragrant and sugar is slightly crystallized, stirring once.  Let cool in pan.  Lay a piece of wax paper on table for setting pretzels on.  Place chocolate in a microwave-safe measuring cup. Microwave at 50% power for 1 minute, stir, then continue to microwave at 30 second intervals at 50% power, stirring after each until melted and smooth.   Dip two-thirds of each pretzel rod into chocolate, twirling to coat all sides, set pretzel on wax paper.   Sprinkle pecan mixture over coated ends of pretzel, continue with each pretzel. Let stand until chocolate is set. Wrap in tall cellophane bags and tie with ribbons. 
Recipe adapted from Southern Living

 

Enjoy!

Chocolate Chocolate Chip Crumb Cake

When you need something a little bit indulgent for breakfast or brunch these sweet  beauties are perfect!  Rich and delicious chocolate cakes topped with a chocolate chip streusel crumb, then dusted in powdered sugar ~ ahhh!  And in case you're wondering, yes it is perfectly OK and wonderful to eat chocolate for breakfast.  I made these in mini crumb cake molds, but they can also be made as muffins.

Topping:

1/2 cup light brown sugar

2/3cup flour

1/2 tsp cinnamon

6Tbsps unsalted butter, melted, cooled to room temp

1/2 cup mini chocolate chips

Cake or muffins:

1 1/2 cups flour

1/2 cup unsweetened baking cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup 1 stick unsalted butter at room temp

1 cup sugar

3 large eggs at room temp

1 tsp pure vanilla extract

1 1/4 cups sour cream

1/4 cups mini chocolate chips

Instructions:  For the topping, mix brown sugar, flour and cinnamon in a medium bowl with a fork until combined.  Add the butter and mix well with the fork and/or your fingers until you get a crumb/sandy mixture.  Add the chocolate chips and mix just until dispersed. 

For the cake, preheat oven to 375 degrees and prepare muffin/cake liners.  Sift together the flour, cocoa powder, baking powder, baking soda and salt in a bowl and set aside.  In the bowl of a stand mixer fitted with a paddle attachment beat the butter on med speed until light and fluffy, then add the sugar and beat to mix well.  Add the eggs one at a time, beating after each addition, then add and mix in vanilla.  Add the dry ingredients and sour cream and beat until combined, scraping down the bowl in between with a spatula, fold in the remaining chocolate chips.  Scoop the batter into your baking cups/muffin tins and fill them about halfway.  Sprinkle the topping over the batter.  Bake until the cake/muffins are cooked through, toothpick inserted in middle should come out with a few crumbs clinging but not wet batter, and the topping is golden brown, 20 -25 mins, adjust cooking times if making this as bigger cakes/cake.  Let cool and sprinkle with powdered sugar if desired.

Recipe adapted from Gale Gand's Brunch book

The lovely crumb topping

I used these crumb cake molds, available in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/B002JPJ064

Enjoy!