Tuesday, December 15, 2009
Chocolate Covered Pretzles
Last but not least...it's Paula's cookbook, Paula Deen's Cookbook for the Lunchbox the Set. Paula got some heat for this book by a few who claimed she was contributing to the problem of childhood obesity by publishing a book with a lot of high fat foods. Paula defended herself by saying that the book did have many healthy recipes also. She then pointed out that this is not an everyday cookbook, instead it's chapters are broken up into special event categories (such as "bake sale" and "family picnic")and is meant to inspire kids to make these recipes with their families.
I personally thought it was a little ridiculous that she was being attacked for not writing a more health conscience book. Hello?...This is Paula Deen....queen of southern style cooking and BUTTER. What did people really expect? Besides, the reason why I (and many others)love Paula has more to do with her personality than it does with her cooking. I enjoy her jolly disposition (she reminds me Santa), her kooky personality and her love of family. Her family is always front and center in her shows. She might not be promoting healthy eating but she is promoting the importance of family time and I appreciate that.
As for the cookbook itself, it's laid out nicely and the list of ingredients get a full page with coordinating pictures. This was great for my son, who is a beginner reader (level one books)because he was able to figure out what ingredients we needed without my help. I let him pick out the recipe and he chose these chocolate covered pretzels. No shocker here, these were yummy and had a lot of hands on steps for my son.
Fun and educational recipe. My son counting out the pretzel rods.
Adding the sprinkles.
1 12-ounce package milk chocolate chips
1 12-ounce package white chocolate chips
24 large pretzel rods (we used smaller honey wheat pretzel rods)
Place the milk chocolate chips in a microwave-safe bowl and the white chocolate chips in another. Microwave one bowl on high for 1 minute. Remove and stir with a rubber spatula. (The chips should melt while you are stirring, but if they don't, you can continue to microwave for 15 more seconds, then stir again.) Wash and dry the spatula. Microwave the other bowl on high for 1 minute, and stir until the chocolate is melted.
Dip one pretzel rod into the milk chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. Hold the rod over a piece of wax paper and shake sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Coat another pretzel with white chocolate and sprinkles. Repeat until you've coated all the pretzels, half with milk chocolate, half with white chocolate, and let dry completely, about 12 hours. (Cover any remaining chocolate with plastic wrap and store in the refrigerator.)