St. Patricks Day Recipes

Here is your one-stop Paleo (some non-Paleo) St. Pattys Recipe Shop!

The top section are my recipes (some before I went Paleo but they are so darn delicious and cute..) And the bottom I have included some other delicious recipes to enjoy this St. Pattys while not messing up your Paleo or Whole30 lifestyle!

Here is my delicious Sweet Potato Corned Beef Sliders & Cauliflower Colcannon Food Porn!




Piggy Tummy Recipes

Paleo Sweet Potato Rolls


Paleo Cauliflower Colcannon


Life’s too short to not be Irish (Non-Paleo Recipes)

Irish Potatoes

Bailey’s Irish Cream Chocolate Mousse Cake (Non-Paleo Recipes)

Baileys Cake

Luck O’ The Irish Cupcakes (Non-Paleo Recipes)



Paleo Irish Recipes from Other Sources

St Pattys Day Green Pancakes

Irish Stew

Roasted Cabbage with Lemon

Bacon & Avocado Deviled Eggs

Shamrock Shake

Irish Cabbage Rolls

Avocado & Coconut Grasshopper Bars

Happy St. Patricks!

May the luck of the Irish be with you!

Nanacado Mousse

A few months back someone at work offered me a spoonful of this brown goop and said “You HAVE to try this!”

So I did..I could you resist such an offer?

She gleefully exclaimed “Its avocado!! Isn’t it amazing!?”

It was pretty good.  It had mint extract in it which didn’t tickle my fancy but overall it was chocolately and creamy and also had that appeal of it having avocado which means “OMG it’s healthy!” (Right?)

I finally decided months later to try and make some myself.  I checked some recipes online and they were all pretty awful..I can’t even lie.

Instead of “Its avocado!!” it was more like “Oh…its…avocado..”

I had a bunch of bananas I didn’t manage to get to on time before they started to turn a shameful color.  My problem with the previous recipes was it was not sweet enough and you pretty much tasted raw cocoa and bueno.  I thought instead of turning these bananas into dessert that I can’t even have and end up having to pawn on others why not give the avocado mousse another whirl with bananas as a sweetener.


This attempt was much more tasty than the previous..Success!

A dessert I can have to satisfy my sweet tooth and have some benefits that I don’t have to feel guilty about having a little treat once in a while.

Nanacado Mousse

1 ripe banana

1 avocado

2 tsp organic stevia

2 tbs unsweet cocoa

1/2 tsp vanilla

pinch of sea salt

I ran all these ingredients in the magic bullet until smooth.  Top with some berries or almonds and indulge!


Cake Hot Dogs

Yes, you heard me right! Cake HOT DOGS!

I have a BBQ team and we were in a competition over the weekend and one of the categories was dessert.  We were trying to think outside the box of what we could do as our turn in.  I googled so many ideas and I came across the Cupcake Project blog and found this beauty! Cupcakewurst.  I thought it was absolutely genius!  I messaged my BBQ partner the next morning thinking she would think I was absolutely nuts.  She was all for it!! Soo we got to work…

Cake Dog Batter 1

First things first.  We made some batter!  The original blog post had a very dark cake inside.  Since were in Chicago we are most definitely hot dog snobs and if we were going to go through with this it had to look absolutely real.  We did a red velvet cake filling but instead of dying it red we just use a little big of pink dye and this was the result.  Pretty good huh?

Cake Dog Batter

To fill them up we just used a pastry bag and a large tip and attached it to a hog casing to fill them.  Yes..real hog casings!

sausage casing


filling casing

We cut each casing to maybe about 10 inches so we had a lot of space to work with.  Knotted at the end and filled it up!  It got filled only half way, if not less and made it longer than what you would think since when it cooked it shrunk a bit.  This took a lot of trial and error!

Cake in Casing

Cake dogs ready for the oven

Cake Explosion

Each group does end up having multiple casualties..Make more than what you think!

Finished Cake dogs

The finished result of ones that dont explode! I love how the oil in the cake gives a very nice shine to the cake dogs to really make them look real!  They even have that tight snap of a real hot dog when you bite into it.


For the bun I made a homemade twinkie batter.  It was just 1 box of pound cake mix, 4 egg whites and 2/3 cup of water.  I added the poppy seeds on top to look like a hot dog bun.  Since I didn’t have a hot dog pan I made my own out of foil

Finished buns

Finished twinkie buns!

Drumroll please.  These will blow your mind!

Cake Dog 1 finished cake dog Finished cake dog1

Is that not the coolest thing you’ve ever seen?! A full on dessert cake hot dog!!

The side chips are plantain chips with cinnamon and ginger.

We entered this into a BBQ competition and got 12th out of 13th!!! Shameful!

It really didnt taste bad at all.  Its cake and fruit – no reason for it to have placed so badly.  Those judges don’t know creativity..

I do not regret in any capacity turning this in for competition cause it was so much fun to make and the pictures still blow my mind.  Love it!!!

Chocolate Strawberry Bombs

Don’t you just love when ideas work out??  This was my success for the day!

I saw a link recently on my blogroll for these cheesecake filled strawberries – Cheesecake Strawberries and I fell in love with how simple yet beautiful they looked.  I was in love with the flavor combination idea.  I know that this isn’t a new concept considering there’s plenty of fruit dips but this makes it simple and looks pretty on the table.  I was put in charge of making the Easter menu for my family (shocking right?) and I wanted to do a different dessert rather than just cakes and cookies.  I wanted something refreshing and made you think of Spring!  Even though the Chicago weather is terribly confused right now I felt I can bring the Spring feeling in doors!

I decided I wanted to take the cheesecake filled strawberries a bit further.  I wanted to dip them in chocolate and then have the tasty cheesecake filling inside as a special surprise!  I looked online hoping for tips on making this work.  To my surprise I could not find any postings for exactly what I was looking for.  I’ll admit I got a bit nervous thinking if it isn’t out there – there’s a reason!  But im stubborn…

Chocolate Strawberry Bombs

  • Strawberries, rinsed and dried (I bought a few packs to assure I got alot of big berries)
  • 2 Packages dark chocolate chips
  • 1 8oz package cream cheese
  • 1 tsp vanilla
  • 1/4 cup white sugar
  • Splash of heavy cream
  • Graham Cracker Crumbs
  • Candy melts in desired color

Helpful equipment –

  • Double boiler
  • Piping bag
  • Rubber Spatula
  • Paring Knife
  • Silicone Pad
  • Patience

So first thing I knew I wanted to do was to hollow out the strawberry from the bottom.  Theres tons of postings of cutting off from the top, which clearly makes more sense for making this task easier.  I am never about the easy way because like I said, Im stubborn.  I like having the leafy green part on the top!  I cut off the bottom of strawberry and gently sliced in circle being careful to not break the berry..then when I was able to see the middle of the berry I put the knife in as far as I could and twisted.  There were a few casualties but I bought more than enough berries.

Next I made the cheesecake filling.  Combine the cream cheese, white sugar, and vanilla and beat on high.  Add heavy cream until you get the desired texture which is a fairly thick frosting texture.  Add the cream VERY SLOWLY you do not want a lot.  I only did about 2 splashes, you definitely do not want this to be too thin or coating them in chocolate will be a pain!  The mixture should be stiff enough to stand up on its own when its piped into the strawberries.  Add mixture to a piping bag, no tip needed since nobody will see your pretty design inside.

I chilled the berries on a cookie sheet in the fridge to let it set a little bit before dipping them in chocolate.  I hate working with chocolate since it’s so picky.   I wanted to take any precautions to avoid making the chocolate seize up on me.  I don’t know if this helped, but in my mind it did! You are more than welcome to skip this!

Using a double boiler, I melted the dark chocolate chips.  I only did one bag at a time just incase I had to start over if the chocolate got all lumpy and weird on me.  I am glad I did this…because it did…

I dipped each berry in to the stem and wiped the excess chocolate off to avoid getting a “foot” on the bottom of the berry.  I then dipped only the bottom of the strawberry in graham cracker crumbs and set them on a sheet pan with a silicone pad.  Once they dried I used pink candy melted and decorated them.

I think they turned out beautifully.  And the flavor…

O . M . G

Just try them.


(Oh and here is a peep centerpiece)

The cake is a miracle

Hello everyone!!! It’s been forever since I blogged last.  After Foodbuzz disappeared I didn’t know what to do with myself anymore! I missed blogging so much that I had to just come back.  I will find a new blogging community to be a part of in time, but until then I just needed to start posting my foodie creations again!

My family enjoyed a St Patricks dinner early since other weekend plans would have interfered with us getting together.  I felt it was good timing in case anyone was looking for some St Pats dinner ideas.  This post will be about the delicious cake I made, along with the many hiccups I had while making it.  I always say I hate baking, this cake definitely explains why…


While looking at this picture I am sure people are thinking this went so very smoothly and turned out beautifully!  I have fooled you…

First, I looked up recipes strictly using Bailey’s Irish Cream since I already had 3 bottles in the fridge (don’t judge me).  I found a mousse recipe that didn’t require a billion steps.  There’s certain crowds I cook for where I will take the time to make a proper mousse and do all the crazy steps to make something magnificent.  My family…is not one of those crowds (no offense I love you all..) it just wont get  appreciated.  So I went with this recipe Bailey’s Chocolate Mousse.  I made the recipe early in the day so it would have time to set before I made the cake.  In the recipe description it says after cooking the ingredients in a sauce pot to let it cool until soft peaks form.  Well..I was not getting soft peaks.  I started to doubt myself and thought maybe I measured my liquids wrong and added too much.  Thinking that I had a brilliant idea, I heated it back up and added more gelatin.  I was even proud of myself thinking “now don’t add a whole packet, that would be too much! Just add a little”.  As I patted myself on the back I was pleased with my decision.  I added the mixture to the fridge to cool and I went off to have lunch with a friend.

I got home and checked on the mousse.  The bowl was one big glob of what seemed like one giant tough marshmallow.  I had guests coming in just a few hours.  This was not enough time to make a new dessert idea and I didnt want my Baileys mousse to go to waste.  I had the genius idea to add hot water and use a hand mixer until it got smooth again.  This seemed to work!

I started my cake mix which I used this recipe Bailey’s Chocolate Cake

I noticed there wasn’t any baileys in the cake so I did add a small splash of that.  I sure had enough in my fridge to go around anyway!  The cakes turned out beautifully.  I let them cool before adding the mousse to the middle of the two cakes.  I go to scoop out my mousse..and its a giant tough marshmallow again.  I sighed thinking of my brilliant idea earlier to add more gelatin.  I did the hot water and hand mixer trick again.  But this time before I would let it solidify again I decided to put it between the cakes again in hopes that it wont happen again.  This is when I learned that patience is a virtue.  My cakes were sliding around like crazy and I tried to ice them.  I stuck lollipop sticks into the cakes to have them sit still and put it back into the fridge to set.

Finally my cake was ready to frost.  Everything seemed great now.  As usual my favorite icing is the Wiltons Buttercream which I have posted before.  My cake was finally iced and beautiful and nobody has to know about how much of a pain in the butt it was.  Unless they are reading this of course….

Don’t ask me where the mousse went.  Its a mystery.

Peanut Butter Chocolate Chip Cheesecake ala Weber

I will start my post out by saying  HAPPY BIRTHDAY DAD!!

I created this cheesecake just for him and it ended up being a bigger fiasco and learning experience than I had expected..

I had been asked to make my dad a special birthday treat for today.  I tend to over complicate requests like this, and today was no exception.  I was going to make it simple – but it didnt work out that way.  I figured he loves peanut butter cookies and why not mix those two?  My genius idea was to grind up peanut butter cookies and add a bit of melted butter just as you would graham crackers to make a crust.

Next I made a classic batter except I added an ingredient called PB2.  It is meant to be a healthy alternative to peanut butter.  It IS peanut butter..however it is dehydrated and only has 1 gram of fat per 2 tablespoons (yes please!).  I normally put these in my Herbalife protein shakes each morning, but I figured with having the peanut butter be powdered – it would not effect the batter consistency.

Peanut Butter Chocolate Chip Cheesecake


  • 1 package of peanut butter cookies, ground fine
  • a few tablespoons of melted butter to bind cookies


  • 3 pkg Philadelphia Cream Cheese
  • 3 eggs, beaten
  • 3/4 cups sugar
  • splash of vanilla
  • 1/2 bag mini chocolate chips
  • 2 tablespoons PB2

Mix all ingredients well with a hand mixer.

So normally this is when one would say – ‘place in an oven at 325 degrees for about 45 minutes’

Well…I had my batter ready and turned to set my oven (yes, this should have happened sooner, however I was watching my niece and nephew and was a bit scatter brained!) and I realized..Oh oven door fell off and Im waiting for a part to come in the mail.  So after blinking a few times in disbelief that I forgot this key fact – I realized I had to have a plan B.  Its my dads birthday, I created this awesome batter.  IT HAD TO BE USED!

I will not deny that the idea of pitching this and running to the grocery store did cross my mind.  However, I remembered that I have a BBQ competition coming up and one category is anything NON MEAT.  I have been told before that if I dont do cheesecake, then there isnt any point in trying.  This was definitely an opportunity to see if this could possibly work.

I turned on my grill.

I have read before that when baking on a grill it needs to be in-direct heat.  So i took a large metal pan and set it upside down on the grill.  I put the two outer knobs to low and the middle one as low as it could go.  I waited until it hit 325.  I then took another pan and made a water bath for the cheesecake.  I put the cheesecake in and crossed my fingers.

I kept checking periodically..there were a few temperature spikes, but nothing too terrible.  I kept expecting to see billows of smoke on my back porch and find my cheesecake burnt to a crisp.  My other fear being that I would take the first bite and get charred pork flavor.  I let it “bake” or..”grill”? I dont know…for about 50 minutes.  I inserted a toothpick and was shocked it came out clean.  I did a little happy dance – You’re welcome neighbors.

I let this cool for about an two hours in the fridge.  It seemed a little bit loose which was making me paranoid.  I was completely shocked when I took it out of the pan to see that it was perfect.  I am not kidding around when I say this was easily the best cheesecake I’ve ever made.  It was light and airy like a cake, not super dense.  I usually say I love dense cheesecake more, the heavier the better!  But i’m feeling like for summer, this light airy cheesecake smashed its dense competitor!  The crust wasn’t super crunchy, probably because my love for melted butter.  It did not fall apart at all, but it wasn’t crunchy.  I’m pretty sure having no heat directly on the bottom was the reasoning for that.  That would be my only complaint about this, which isn’t really a complaint because there’s nothing bad about soft buttery peanut butter cookies in my opinion.

I cannot say that I will take all my baking outdoors..but I must say I do feel a total sense of accomplishment and pride that I was able to resolve my problem and successfully ”grill” a cheesecake!

Porky Pecan Pie

I had some thoughts going through my mind as I was creating this Frankenstein of a pie…What will people think?  Are people tired of adding bacon where most feel it doesn’t belong?  I know most may say that my idea for adding bacon to pecan pie may be considered cliche in this bacon craze that seems to be going on.  I felt in the spirit of this weekend being “Bacon Fest” in Chicago, and yesterday was National Pecan Day (Thank You The Young Grasshopper) putting bacon and pecans together seemed like the respectful thing to do.  So to all of those who are rolling their eyes at yet another bacon filled recipe – you’re wrong, bacon is delicious.

The pie crust is just a basic cold butter/flour pie crust. Ingredients are as follows –

  • 1 1/4 cup flour
  • 2 tablespoons sugar
  • pinch of smoked salt (you can use regular, i was just keeping the theme)
  • 1 stick chilled butter
  • 1 egg, beaten

I pulsed all ingredients in the food processor, egg being last.  I formed a dough ball and chilled in so it can roll out easier. In the mean time I made the pie filling.  Just a classic filling again.  I used a recipe from the Food Network Website.  I did not use the bourbon though.  I can’t add bacon AND liquor..that would make me a heathen!

  • 5 tablespoons butter
  • 1 cup light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp salt (i used smoked salt again)
  • 2 cups toasted pecans
  • 1 tablespoon vanilla
  • 3 eggs lightly beaten

So, after I read this I realized that it clearly states 3 eggs lightly beaten.  I used 1….fail?  But for the sake of giving you a proper recipe, there it is!  I did not follow that, because I clearly cannot read.  I will validate this by saying, I knew this, and I knew that 2 additional eggs would not have fit in my pie crust.  Which IS the TRUTH! I feel better about this now, thanks!


What you will need for the bacon

  • 1 lb bacon
  • light brown sugar for sprinkling
  • about 3 tablespoons butter
  • ground ginger
  • honey

On a cookie sheet spread the brown sugar around, be sure to not press down, just sprinkle!  Make it wide enough to fit the bacon on top, I did 7 slices by 7 slices square.  I then sprinkled some ginger and did tiny cubes of butter scattered around.  Squeeze a little bit of honey in a squiggly motion over the sugary buttery concoction (im very technical).  Make a lattice of bacon, my package had 14 slices so I did 7 going one way, and 7 going the other.  This fit the pie perfectly, it was clearly fate. Repeat the bottom layers again but in reverse.  Squiggle honey, add butter cubes, sprinkle ginger, and rub gently with brown sugar.  Bake in an oven set at 350º until you start to see your bacon get a nice candy coating.  It cooks pretty fast, be sure to watch it closely because with all the sugar, it burns quickly!  Bacon is far too precious to scorch.

Roll out your pie crust to fit whichever pie tin you are using.  Grease your pie tin to avoid great stress later on.  You know, as you’re trying to pry it out of the pan because the sweet addicted gremlin inside of you wants pie REALLY bad..until you finally give up and sit on the couch with an entire pie and a fork, we’ve all done it, don’t be ashamed.  Put a piece of parchment and some pie weights in before baking.  Or if you are the un-baker like me, I used numerous condiment bowls and scattered them on top, hey it worked!  Bake about 20 minutes at 400º.

To start the pie filling, melt butter in a saute pan.  Add brown sugar, corn syrup and salt.  Once it comes to a boil, let it continue to cook for about 1 minute.  Remove from heat and add vanilla and pecans.  Let it cool while you’re waiting on your pie crust.  Add 3 eggs…you know, or one egg if you’re a rebel.  When the pie crust is ready flip the bacon lattice into the pan and cover that with pecan filling.  Bake at 350º for about 45 minutes.

Let the pie completely cool before cutting into it to avoid a pecan avalanche.  Maybe if I put the correct amount of eggs this would not have been a concern…Lesson learned.

After typing all this I have realized this is a lot of steps.  And If i were looking at this I would think you were absolutely insane if you thought I would make this at home.  But the truth was so incredible.  The smoky, sweet, salty combination made me wiggle with joy!  How can you deny something that looked as beautiful as this?

What if I paired it with ice cream?

Go ahead, have a bite!



Roadkill Cupcakes

You are quite the special kind of person for knowingly clicking on something called Roadkill Cupcakes….Im glad you did though!!

I have already explained my shame for posting things far too late, and even though I made this item for New Years Eve, I can at least be comforted knowing that this recipe is not Holiday-Sensitive!  You can enjoy roadkill ANYTIME of the year folks!  Okay i’ll explain..

New Years Eve is my sister-in-laws birthday so each year they throw a huge birthday/new years party with a strict theme.  This year it was “Turnin’ 30 in the Dirty South” and I took this as a challenge to make a creative birthday treat.  To stick with the theme I figured roadkill was clearly the way to go.  No offense to anyone in the ‘Dirty South’..Im from Chicago…anything south of the city is now hillbilly land to me, i’m sorry!

To create hillbilly cupcakes all you will need is:

  • Mini Chocolate Cupcakes
  • White Frosting
  • Pinkish Frosting
  • Black Frosting
  • Mississippi Bacon

To make Mississippi Bacon all you do is spread out brown sugar on a baking sheet, line up bacon across brown sugar and sprinkle more brown sugar.  Bake at 350 until bacon starts to look ”candied”.  Brown sugar should turn syrupy and be bubbly, keep watching because it can burn on you really fast!  Pull out of the oven and let cool to the point where you can touch them and lay them out on parchment to cool completely.  If you let it cool completely, then goodluck getting it off the cookie sheet! You will now have a nice sheet of candied bacon! Which…there’s nothing wrong with that either…



Closest thing I could find to a ‘Hillbilly’ cupcake liner

After the bacon cooled, I drew lines down the bacon with black buttercream frosting to resemble tire tracks.  I then cut them into little squares as a garnish.  I frosted each cupcake with white icing and drizzled pink for ”guts” and then topped with the candied bacon.  Taadaa! Roadkill Cupcakes!

Now…for your entertainment…Chicago Hillbillies…

Well that’s it folks…Y’all come back now..ya hear?

Luck O’ The Irish Cupcakes

I realize I am terribly late on this post. However, don’t think of this as just being an Irish themed cupcake – It can be spring too! Remove the pot of gold..put a bunny..or a flower..or something else Spring-y! I must admit; it does make an adorable St Patricks cupcake though! I do not want to take the full on credit for making this cupcake, I was inspired when I googled “St Patricks Cupcakes”. This is the post I had found – Cakexplosion Blog

I wanted to take this idea and make it my own.  So I thought in the spirit of St Pattys I wanted to add a pot of gold.  I went and picked up some fondant.  Of course the boxes were in the wrong spot and this massive box was in the $7.99 spot..I come to find out it was really $19.99 so instead of getting a lot of fondant at an incredible price..I got a lot of fondant for the true price..sigh..oh well.  I dyed the fondant black with gel food coloring.  I just flatten out my fondant, dab a little in the center and just knead it until its done.  I highly recommend gloves for this!  After my fondant was dyed black, I rolled each one up into a fairly small ball, just about the size of a finger tip.  I made a small well with my pinky and filled it with royal icing.  All I do for this is a small amount of powdered sugar, meringue power and water to desired consistency.  I then dyed it with the closest color to gold I had.  I then sprinkled Wilton’s Yellow Pearl Sprinkles in the center.  Voila! I have a pot of gold!

To save you alot of trouble in finding those stinkin’ rainbow candies – I found them at Walgreens after checking many stores for them.  They are a rainbow sour candy ‘belt’ made by Airheads.

Now as I say time and time again.  I do not bake!! I am far more interested in the decorating part.  If someone would just make and cool batches of cupcakes for me for me to just decorate, I would be absolutely thrilled!  That being said, I clearly do not make my own cupcake recipes.  This recipe I found came from Joy of Baking  .  It is one of my favorite tried and true chocolate cupcake recipes.

Chocolate Cupcakes

  • 1/2 cup cocoa powder
  • 1 cup boiling water
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla


  1. Combine cocoa and boiling water, mix well until you perfectly blend in all cocoa.
  2. Cream together butter and sugar, add vanilla, salt and eggs
  3. Slowly temper in cocoa and water mixture, mixing vigorously to not scramble eggs or melt butter.
  4. Add flour and blend well.
  5. Pour into desired sized muffin tins and bake @ 350 degrees until a toothpick comes out clean, about 10-12 min


While cupcakes are cooling make the buttercream frosting.  My favorite is Wiltons buttercream –

  • 4 cups powdered sugar
  • 1/2 cup butter
  • 1/2 cup crisco
  • 1 tsp vanilla
  • 2 tablespoons milk

Blend all ingredients until fluffy.  Reserve a small amount of white butter cream and set aside, add green food coloring to the rest.

Spread a small amount of green frosting to each cupcake.  There is no need to make it perfect! Add two small dollops of white for clouds.

I do have a friendly warning – those candy rainbows and very flimsy! They will bend and lean if you make them too long.  The first time I made these I only cut them in half, the second time I cut them into thirds and it didn’t lean as much as it did when it was just cut in half.  Stick each end of the rainbow into the clouds.  Place a pot of gold under the rainbow and sprinkle a few extra yellow pearls around it.  Then finally, you need to take pics because they are so darn cute!

Logan definitely enjoyed the cupcakes!

Spooktacular Pretzels

So this one isn’t much of a recipe.  It is most definitely a challenge to test your patience though!  I started a charity event when I was in college called ‘Candy for a Cause’, all the culinary students would make candy from scratch and set up demo tables.  We would set up tables around our instructional dining room and open it up to the whole college to come taste our creations.  We would charge either 5 dollars or a non-perishable good to donate to the local food pantry.  For one of those events I picked up these pretzel molds.  Since I had to make a ton of these I bought plenty of molds to make it easy!  All I did to make these candy pretzels was to buy plenty of candy melts in various colors.  I cheated I know but as I mentioned in my cheesecake post – I hate adding color to white chocolate! I hate it and it equally hates me!

I added half a bag of each color to a disposable piping bag and microwaved it until melted.  Some of the molds have more details than others, some I just made it a solid color.  I’m hoping most people ignore my lack of detail and just skip to – “omigoodness they are so cute!”

I did end up drizzling some in the same colors I used for the molds.  Let’s just call it creativity and variety and not


My beaaautiful chocolate pretzels next to the best cookie jar ever.  And yes..I do keep it around all year long.  I’m strange like that.

I wrapped up some of my pretzels for my party guests to easily grab some for the ride home!


…..HIP HIP…..