Disney’s Frozen “Snowflake” Snacks

In the midst of snow day #2 in Texas (this never happens!), and considering my 5 year old just built her first snowman, I can’t help but have “Frozen” on my mind–Do you wanna build a snowman?…  So, for our afternoon snack the girls and I put together a quick snowflake treat that we think Elsa would approve of.  This was also a trial run for our upcoming “Frozen” party (this summer!): white chocolate covered pretzels dusted with blue sanding sugar and topped with an Elsa card that we snagged from Subway earlier in the week.

Frozen Snowflakes 2

If you’ve never made chocolate covered pretzels, please try it!  They are fairly quick to make, only require two ingredients (three if you use sugar or sprinkles), and are adored by adults and kids alike.   Using regular pretzels results in a unique shape that resembles snowflake pieces, but dipped pretzel rods would also make a fun icicle-shaped treat for your party.

For a party treat, make them days in advance!

Almond bark or Wilton melting chips
Sanding sugar or sprinkles (optional)
Parchment Paper
1.  Place the chocolate in a microwave-safe bowl.  Microwave in 30-second intervals until the chocolate is completely melted, stirring between each interval (you must stir the chocolate each time or the layer against the sides of the bowl will scorch!).
2.  Drop a pretzel into the bowl, cover with chocolate, and then lift out with a fork (I place the pretzel flat on a large dinner fork).  Then, tap the handle of the fork on the side of your bowl a few times to cause the excess chocolate to drop off.
3.  Slide the pretzel onto a piece of parchment paper (aluminum foil will also work).  Top with sanding sugar or sprinkles now, as they will begin to setup after a few minutes.
4.  Allow the pretzels to sit for approximately 20 minutes.  If you’d like to speed up the process, slide the parchment paper onto a plate and slip it in the fridge for about 10 minutes.
5.  You’re pretzels are now ready to eat.  If you’re making them ahead for a party, store them in an airtight container (I use a zip-lock bag) for up to a week.

Sinfully Scrumptious Chocolate Chip Cookies

The next time you’re tempted to run to the store and buy a tube of cookie dough for an upcoming event, don’t.  Make your own!  It takes 15 minutes to whip up your own batch at home (less time than you would spend perusing the aisles of your local grocery store).

January 2014 - Cookies and Milk

A classic cookie, and a favorite at my house, the recipe below is my go-to choice for chocolate chip cookies.  The cookies from this remarkable recipe are delectable out of the oven–and keep for several days in an air-tight container.  You can drop the dough by spoonfuls on your cookie pan as soon as the ingredients or mixed, or opt to refrigerate (or even freeze) plastic-wrapped “logs” for a quick slice-and-bake treat later in the week.

If you don’t have chocolate chips handy, or you’re looking for a festive twist, swap the 2 cups chocolate chips for 2.5 cups of M&Ms and leave out the pecans.

Beware, this is not your typical back-of-the-package recipe.  There are a couple extra ingredients,of which you likely have on-hand, and the results are much more tasty!

Please give this recipe a try and let me know what you think.


1 cup butter (softened)

1 cup white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

1/2 teaspoon cream of tarter

2 cups semisweet chocolate chips

1 cup chopped pecans or other nut of choice (optional)


1.  Preheat your oven to 350 degrees F.

2.  Cream together: butter, white sugar, and brown sugar.

3.  Beat in the eggs (one at a time), then stir in the vanilla.

4.  Dissolve the baking soda in hot water, then add it to the batter.  Add the salt and cream of tarter.

5.  Stir in: flour, chocolate chips, and pecans.

6. Drop by large spoonfuls onto a parchment paper lined cookie sheet.

7.  Bake for 10 minutes in the preheated oven, or until the edges are browned.  Note: The longer your cookies bake, the crunchier they will be.

Refrigerator or Freezer Method – Instead of dropping by spoonfuls onto your cookie sheet, divide the dough into two logs and roll in plastic wrap.  When you’re ready to bake, simply slice and bake  (just like the store-bought kind).  If your dough was frozen, let it sit on the counter for about 10 minutes before slicing, then another 20 minutes before baking.