Tonight’s stint in the kitchen is not going to get me
nominated for a James Beard award. For
dinner I put together some tomato soup (Campbell’s) and grilled cheese (store
bought baguette). I got a little fancy
mixing a little homemade pesto into the soup, but, nothing to make me any
better than a yankee Sandra Lee.
After eating every last bite of carbs dipped in cheesy sodium
goodness, it was time for the dessert round. I
wanted to put together a little dessert to augment my annual Thanksgiving
contribution of random appetizers so I hit the cupboard for options. Simple, sweet, bite sized, white chocolate pretzels.
I’ll start by conceding
that this cannot even be called a recipe. It’s truly just food assembly. That said-these things are good. You can store the two ingredients for this
dessert in the pantry for a last minute dessert to whip up for a party
or to cure a sweet and salty hankering. No one will ever be impressed with this
dessert, but they will be thankful you brought it.
Like
a true amateur, I messed up and got unsalted pretzels.
I
distinctly remember looking between salted and unsalted options at the store
and thinking “obviously salted.” But,
apparently my brain and my hands weren’t talking.
After admonishing myself for picking up the wrong pretzels,
I melted the chocolate in a far too hot double boiler.
After stirring to a smooth consistency, it
was time to dip away.
Simply enough, each pretzel is just dipped half way into the chocolate and laid down on waxed paper to cool. Ten minutes and a few samples later, ta-da, a little army of salty
sweet pretzels (salt added).
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