White Christmas: White Chocolate Covered Pretzels

I'm dreaming of a white Christmas,

Just like the ones I used to know.

Where the treetops glisten and children listen

To hear sleigh bells in the snow.

I'm dreaming of a white Christmas,

With every Christmas card I write.

May your days be merry and bright,

And may all your Christmases be white.

I love the movie White Christmas with Bing Crosby. 

Bing Crosby + Danny Kaye = AMAZING

Bing Crosby + Danny Kaye + Rosemary Clooney + Vera-Ellen = AMAZINGLY MAGICAL

One time, my sister Leah and I sang the song "Sisters" from that same movie for a school talent show. As soon as the music came on, we sang our hearts out. After the song was over, I bowed for my "star" performance (haha), and realized that my mic wasn't on--it actually hadn't been turned on for the entire song. So while I could hear myself clearly, the crowd assumed my sister was singing a solo--as for me, I might as well have been dancing up there with the Teletubbies. 

Anywho...I try to block out that certain memory. I wouldn't wish that sort of shame on anyone. ;)

Here are some wonderful renditions of one of my favorite aforementioned songs: White Christmas...

• Frank Sinatra's White Christmas
• Michael Buble's White Christmas
• The Drifter's White Christmas
• Billy Gilman's White Christmas (I loved his voice as a young girl--what happened to him?)
• Kelly Clarkson's White Christmas 

*If you know any other great renditions, LET ME KNOW in the comments!

Let's get to the recipe...FINALLY!

Because who can say NO to anything dipped in white chocolate?! 

NO ONE THAT IS REMOTELY HUMAN!

Anything and everything is better dipped in white chocolate--raisins, nuts, and pretzels (especially pretzels).

White Chocolate Covered Pretzels

gluten-free + dairy-free & vegan option

INGREDIENTS

• 1 (10 ounce) bag white chocolate chips (or white chocolate candy melts)*
• 1 (14 ounce) bag Glutino gluten-free pretzels 
• Nonpareils (or sprinkles)

DIRECTIONS

1. Line a baking sheet with a sheet of parchment paper or aluminum foil.
2. Fill a small saucepan 1/3 of the way with water. Place a small metal bowl in the saucepan (should be a snug fit). If you have a double-boiler, that works as well. Turn your stovetop on high and wait for the water to boil.
3. Once the water is boiling, turn down heat to medium-low. Pour in the white chocolate chips. Stir until melted. (If you are using just white chocolate chips, and not a combination of chips and candy melts, the chocolate may seize up. If this happens, simply add in a spoonful of shortening or coconut oil.)
4. Once chocolate is completely melted and smooth, remove from heat. Leave the bowl in the saucepan. 
5. Place the pan on a towel (on the counter) to do the next step. Add about 5 pretzels to the bowl. Cover the pretzels with chocolate. Using a fork, lift one pretzel out at a time, letting the excess chocolate drip off. Place each pretzel on the baking sheet. Sprinkle on nonpareils (or sprinkles). If you have a child (or husband) handy, have them sprinkle these on in-between batches!
6. Repeat this process until all the chocolate has been used. (You will have extra pretzels left over). If the chocolate cools and hardens, simply reheat it on the stovetop. 
7. Allow the pretzels to cool before storing. They will keep for several weeks in the freezer, fridge, or on your countertop--if they last that long! :)

*Dairy-free & Vegan Option

Follow the same recipe above. Replace the white chocolate chips with these dairy-free chips. You may need to add a tablespoon of coconut oil when/if the chocolate starts to seize.

While we eat mostly dairy-free at home, I did have these on hand. And they made for the perfect combination of white chocolate. Seriously, try half Coconut Candy Melts and half Ghirardelli White Chocolate chips.

What says "White Christmas" more than deer in your yard?

I love this time of year.

Peanut Butter Snowballs

This weekend it's supposed to snow. A lot...apparently. ;)

Snow--please make your way to Wyoming! This girls needs to go snowboarding.

Even if the lack of snow prevents me from hitting the slopes, I will not let it stop me from making Peanut Butter Snowballs! Not on your life.

I found this recipe in a magazine this winter. And I am so glad I did. It has been the hit of many parties. But don't you fret, I "healthified" it. :)

Peanut Butter Snowballs

gluten-free, can be dairy-free

What you need:

• 1 cup all-natural peanut butter (salted)
• 1/4 to 1/3 cup honey, melted (adding more honey will hold mixture together better)
• 1 teaspoon vanilla
• 1/2 teaspoon coconut oil, melted
• 1 cup chocolate chips of choice
• white chocolate chips for "snowball" look
• semi-sweet chocolate chips for dairy-free option
• half milk chocolate & semi-sweet chocolate for pure deliciousness

What you do:

1. In a bowl, combine peanut butter and honey. Stir in vanilla.
2. Take a spoonful of peanut butter mixture and roll into a ball. Place on a baking sheet covered with wax/parchment paper. Repeat this process until all of the peanut butter mixture is gone.
3. Place baking sheet in freezer for about 20 minutes, until peanut butter balls are firm.
4. In a double-boiler, melt together chocolate chips with coconut oil, over medium heat. Stir until smooth. (Don't skip adding in the coconut oil, it is essential for all over melting and effective covering of the peanut butter balls.)
5. Remove baking pan from freezer. Take a peanut butter ball and roll it in the melted chocolate, (with a spoon) until completely covered. Place peanut butter ball back onto the wax/parchment-covered baking sheet. Repeat this process until all peanut butter balls are covered. Place pan back into the freezer for about 20 minutes.
6. Once "snowballs" are firm, remove pan from freezer and place balls in Ziploc baggies. Store in the fridge or freezer until you are ready to chow down!

NOTE: If you use another type of peanut butter, such as Jiffy/Skippy--you will need to add in a few tablespoons of powdered sugar to "firm up" the peanut butter mixture. If you skip this step, you will end up with a gooey mess.

As you can see, these Peanut Butter Snowballs have been quite the party animals. Once you start making them, they will be requested by everyone. Trust me.

Similar to these guys: Healthy Reese's Peanut Butter Eggs

Deck the Halls with Granola Balls!

Deck the Halls with…Granola Balls…falalala!

Christmas is so close, and I am so…

so…

so…

indifferent.

I just want to feel that magic of Christmas I experience every year.

The feeling of leisure, excitement, and pure happiness.

No school. No pressure to do anything productive.

It's glorious.

But this year, I feel kinda…well to put it bluntly. Crappy.

The snow is missing and all those wonderful holiday feelings are missing along with it.

But you know what has made me feel better?
Chocolate. And lots of it.
Nutella, Ghirardelli, Dove. Dark, White, Milk.
I don't discriminate against any type of chocolate.
You simply can't feel "crappy" when chocolate is around.

Nutella Granola Balls

gluten-free

1 1/2 cups crispy rice cereal

1/2 cup oats

1 cup Nutella

2-3 tablespoons honey, melted

1/2 teaspoon coconut oil, melted

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1. In a medium-sized bowl, mix together cereal and oats.
2. In a small bowl, stir Nutella with honey and coconut oil. Add in vanilla.
3. Pour Nutella mixture over cereal mix. Stir well to combine.
4. At last, stir in white chocolate chips. Make sure your granola mix is not too warm, as you do not want your chocolate chips to get all melty.
5. It's ball-rolling time! Get your hands wet with a bit of water. Grab a small handful of granola mixture and roll into a bite-sized ball. Make sure to apply enough pressure with your hands, that way it stays in its shape. Place in a Ziploc bag. Continue to do this until all granola balls are made. Seal the Ziploc bag and store these in the freezer.

DELISH.