Category Archives: Christmas Recipes

Recipe | Dessert | Chocolate Dipped Peanut Butter Pretzel Bites

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     Authors Cook!

On the recipe section of my blog, The Recipe Weekly, recipes are posted that I have developed, recipes from friends, family, followers and fans, as well as from various genre authors. It is true… authors cook! Speaking of authors cooking…

I caught up with Author Dennis Higgins the other day and I asked him what sort of goodies he fixes at Christmas. Before I talk about a recipe he shared, I want to tell you about his newest book release, Pennies Across The Veil. Pennies From Across the Veil is a love story… about death. Karl Himmel tells the story to an unknown presence, of how he met, fell in love, and married the woman of his dreams, Jenny Engels. But at the time of the telling, Karl and Jenny find themselves on different sides of the veil—the separation we call death.

But not even death can stop true love.

Powerful signs come to those from loved ones who have passed. They can be found any and everywhere, we just need to look for them. The most significant for Karl and Jenny was the finding of numerous wheat-back pennies. However, could there have been many others, and did these signs have a deeper meaning?

 Sounds like a great book, can’t wait to read my copy!

Dennis gave me an easy but delicious recipe that I could share: Chocolate Dipped Peanut Butter Pretzel Bites.  Please also read the history behind the pretzel that he shared with me.

 This author cooks!

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Chocolate Dipped-Peanut Butter Pretzel Bites

Did you know the pretzel has a Christian beginning? In the olden days in Germany, the season of Lent was stricter than it is today and the faithful had to give up all forms of oils, eggs and a host of other things. The pretzel was invented to make a treat that didn’t use any of these ingredients. The way they folded it in the traditional pretzel form was supposed to represent arms folded in prayer.

Chocolate Dipped Peanut Butter Pretzel Bites_3Ingredients:

Pretzel chips or Wheat Thins

Chunky peanut butter

Chocolate bark, melted

Directions:

Chocolate Dipped Peanut Butter Pretzel Bites_1Take two pretzel chips or Wheat Thins, spread chunky peanut butter between them–dip in melted chocolate. Dennis says you can fancy it up with sprinkles too. Voila!  These pretzels are a delicious treat everyone will love!

Dennis noted that if Wheat Thins are used, they must be the reduced fat version. They are crispier.

Dipped Pretzels with Sprinkles

Chocolate Dipped Peanut Butter Pretzel Bites_5

Find Dennis Higgins books on Amazon. 

 http://www.timepilgrims.com/index.html

Before you go cook… check out my latest release, Timothy the Christmas Mouse and the companion coloring book.

Merry Christmas,

-Virginia Wright

Recipe|Cake|Cranberry Nut Cake

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Cranberry Nut Cake

Summary

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

Ingredients

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Directions

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350 degree oven for 55 min. or until knife inserted in cake comes out clean.

© 2005 Virginia Wright. All Rights Reserved Worldwide.

Flourless Peanut Butter Chocolate Chunk Nut Cookies

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Ingredients:

2 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in. (optional)
 
 
 
 
Directions:
 
Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls, dip all sides in raw sugar.  Line a baking sheet with parchment paper. Place balls on a cookie sheet and flatten with a tine of a fork. Bake at 350 degrees for 10-12 minutes. Take out of the oven and place the whole cookie sheet on the cooling rack and let cookies cool on the baking sheet for ten minutes.

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright

© 2012 Virginia Wright. All Rights Reserved Worldwide.  BUY COOKBOOK

Dessert

Christmas Dessert Recipes

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1 cup butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream
1 tsp. baking soda
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Streusel Topping:
½ cup walnuts, finely chopped
1 cup brown sugar
1 tbsp. cinnamon
3 tbsp. unbleached all-purpose flour
4 tbsp. softened butter
Put all streusel ingredients in a bowl and mix; set aside.
In large mixing bowl blend butter and sugar until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla extract. In a separate bowl, combine sour cream and baking soda. In a third bowl add sifted flour, baking powder, and salt. Beat flour mixture into butter – egg mixture alternating with sour cream. Spoon one-third of the batter into an oiled and floured Bundt pan. Sprinkle one-third of the streusel over batter. Cover with another third of batter and sprinkle with another third of streusel and over that, cover with remaining batter and sprinkle with remaining streusel. Bake in 350° F oven for 40-50 minutes or until a knife or wooden pick inserted in the center comes out clean. When done, sit on cooling rack for ten minutes. Turn cake out on a platter and sift confectioners’ sugar on the top.
This is easy to make, and delicious cake. Serve Christmas morning with your coffee or tea.
*Do not substitute milk soured by vinegar for sour cream as the consistency will not be the same.
Gluten-Free Peanut Butter Chocolate Chunk Nut Cookies
1 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in.
f© 2009   https://www.virginiawright.com

Cranberry Nut Cake

Cranberry Nut Cake

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of the prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350-degree oven for 55 min. or until the knife inserted in cake comes out clean.

© 2005

Virginia Wright Recipes