Pretzel M&M Kisses

My daughter's Christmas party for gymnastics was yesterday, so I made these simple, festive treats for her to share with her teammates! Unfortunately, instead of attending the party, she and I made a trip to urgent care where she was diagnosed with strep throat. Not the way either of us envisioned the weekend going, but now she and her siblings have all these sweet and salty snacks to enjoy themselves. (Just because *I* have to eat dairy/gluten free doesn't mean that my kids have to suffer, too!)

Pretzel M&M Kisses
Yield: as many/few as you like!

Ingredients

• twist pretzels
• milk chocolate Hershey's Kisses
• milk chocolate M&Ms

Directions

1. Preheat oven to 200°F.
2. Line baking sheet(s) with parchment paper.
3. Place pretzels on lined baking sheet and top each with Hershey's Kiss.
4. Cook for 3 minutes, until chocolate looks shiny.
5. Press M&M into center of each Hershey's Kiss.
6. Cool on pan until chocolate sets back up.
7. Store in airtight container at room temperature (if there are any left!).

Recipe adapted from Shell's Kitchen.

Easy Chocolate Syrup Brownies

My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are delish!

Easy Chocolate Syrup Brownies
Yield: 9x13 pan

Ingredients
Brownies:
 1/2 cup (1 stick) butter, softened
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking soda
 3/4 cup Hershey's Chocolate Syrup
 1 cup mini semisweet chocolate chips

Frosting:
 1/4 cup (1/2 stick) butter, softened
 1/2 cup Hershey's Chocolate Syrup
 2 cups powdered sugar

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!

Recipe adapted from Hershey's Kitchens.

Crispy Caramel Oatmeal Cookies

In an earlier post, I shared my discovery of Hershey’s Kitchens Sea Salt Caramel Baking Chips. After trying the recipe suggested on the package, I felt it was time to venture out and see what else I could make with these unique chips! That's when I found this new recipe here. These cookies are brimming with a variety of flavors and textures that are sure to please both kid and adult palates alike!

Crispy Caramel Oatmeal Cookies
Yield: 4 1/2 dozen

Ingredients
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp vanilla
2 eggs, room temperature
2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp salt
1 cup sweetened shredded coconut
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 2/3 cups (10 oz pkg) Hershey’s Sea Salt Caramel Baking Chips*

*Can substitute butterscotch chips.

Directions
1. Preheat oven to 350°F.
2. In large bowl, cream brown sugar, granulated sugar, butter, shortening, and vanilla until fluffy. Add eggs; beat well.
3. Stir together flour, baking powder, and salt; gradually blend into butter mixture.
4. Fold in coconut, cereal, oats, and caramel chips.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheet. (I use a small cookie dough scoop.)
6. Bake 14-16 minutes. Cool for 3 minutes; then remove from cookie sheet to wire rack.
7. Cool completely before storing in airtight container.

Recipe adapted from Simply Stacie.

Snickerdoodle Bread

If you're a fan of Snickerdoodle cookies and quick breads, then this is the recipe for you! This moist bread is bursting with cinnamon and sugar, both inside and out.

Believe it or not, this was the very first Pinterest recipe that I ever tried, and boy was it a winner! I have been making this bread for over five years now, and it is the perfect homemade gift. Most recipients are intrigued by the unique name/flavor and will later be asking for you to share the recipe!

Cinnamon chips are often a seasonal product that can only be found in grocery stores during the holidays. If your local store doesn't carry them year-round, you can always order them online!

Snickerdoodle Bread
Yield: 2 loaves*

Ingredients
Bread:
 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 2 tsp baking powder
 1/2 tsp salt
 2 tsp cinnamon
 1 cup butter, softened
 2 cups sugar
 1 package Hershey’s cinnamon chips
 3 eggs, room temperature
 1 tsp vanilla
 3/4 cup sour cream

Topping:
 3 Tbsp sugar
 3 tsp cinnamon

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Stir in vanilla and sour cream.
4. Add flour and baking powder to wet ingredients. Mix until combined. Fold cinnamon chips into batter.
5. Divide batter evenly between prepared pans.
6. Stir together topping ingredients. Sprinkle evenly over batter in each loaf pan.
7. Bake about 1 hour, or until toothpick inserted in center comes out clean.
8. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

*Note: Recipe makes 6 mini loaves (cook about 40 minutes).

Recipe adapted from Lil Luna.