Tag Archives: sweet

Salted Pretzel Almond Bark

Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateFor the days your sweet tooth needs some satisfaction but your mind keeps talking you out of it, you can still find a way to compromise. With this incredibly easy salted pretzel almond chocolate bark, you not only get a nice combination of sweet and salty but can snack without feeling super guilty. This sweet and salty bark makes a nice gift or just a good midnight snack.Pretzel Almond Bark | RevamperateTo make a small batch (about 10 pieces), you’ll need:

  • 1 cup chocolate chips
  • 1 handful of small pretzels
  • 1 handful of sliced almonds
  • 1/2 teaspoon of salt (optional)

First, lay out a piece of wax paper on a cookie sheet. In a small bowl, microwave the chocolate chips on defrost mode for 30 seconds, stir and repeat until the chocolate is completely melted. Pour the chocolate onto the wax paper and use the back of a spoon to spread it out until it’s about 1/4 inch thick, if not a little bit thicker.

Take a handful of pretzels and use your hands to crunch them into smaller pieces. Spread over the chocolate and gently press the pieces down. Do the same with the almond slices, pushing down slightly to press them into the chocolate. Place the salt in your hands and evenly sprinkle it around the chocolate. It adds a little extra salt if you want it. Otherwise, the pretzels also give it a saltiness.Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateLet the chocolate sit for a while, or put the sheet in the fridge to speed up the hardening of the chocolate. When it’s hard enough, use your hands to break it into pieces.

That’s all there is to it. Pretty easy, right? Package it up for a cute holiday gift or snack on it yourself. Enjoy!

Autumn Sugar Cookies with Royal Icing

DSC_1017 DSC_0991Autumn in Southern California isn’t really autumn at all, but the weather gets a little cooler and the leaves begin to fall. Unfortunately, they don’t change colors, but it still feels like autumn to us locals. Most of all, I feel the seasons change when I can finally bake without feeling guilty for heating up the house. With that, here are some autumn-themed sugar cookies to brighten up your day!

To make 18-24 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg

I use this royal icing recipe from Wilton because it’s proven the best for me. You’ll need meringue powder for the recipe. You can also make royal icing with egg whites or other ingredients, but I’ve found that meringue powder makes the icing easiest to work with and hardens quickly. This recipe is for piping the edges – you’ll want to add water for flooding. DSC_0937First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Spread a little bit of flour onto a rolling pin, and roll out the dough until it is about 1/4 of an inch thick if not thicker. Personally, I like my cookies soft, so I try to keep them thicker. Use cookie cutters (like these autumn cookie cutters that I used) to cut shapes out of the dough and move to a foil covered cookie sheet. Continue until all of the dough is cut. Bake on 350 degrees for 8-10 minutes, checking them often so they don’t overcook. Remove when they begin the brown on the edges and cool on a cooling rack.DSC_0961 DSC_0935In the meantime, mix your royal frosting. Separate into multiple bowls and mix in your desired food coloring with a spoon. Individually scoop a little of each color into its own piping bag and pipe around the edges of your design. Once done, add a little water, one teaspoon at a time, to the royal icing until it drips easily off of a spoon. Carefully use the spoon (or a squeeze bottle) to flood the area within your piping boundaries. It’s easiest to do this a little at a time because flooding too much icing too quickly can overflow your borders. Set the cookies on the cooling rack to harden before storing in an airtight container. They’ll keep for a few days and still taste like freshly baked sugar cookies!

If you don’t feel like fussing with icing, they also taste great on their own – soft and sweet. I’m looking forward to making lots of themed cookies over the next few months. Enjoy!


Oreo Cookie Truffles


After my last experiment with truffle making, I thought it was time for a little more practice. These Oreo truffles are pretty easy to make, and they disappear quickly, if you know what I mean.

I tried this with three different dipping types – white candy melts, peanut butter candy melts and white chocolate chips. The easiest to dip were the white chocolate chips because I was able to dilute the chocolate with vegetable oil. I have not had enough practice with candy melts yet to master melting them properly.


You’ll need:

  • One package of Oreos (I guess you could use a knock-off brand)
  • An 8-oz package of cream cheese, thawed
  • One bag of candy melts or white chocolate chips
  • 1 teaspoon vegetable oil
  • Food processor
  • Spatula
  • Rolling pin

First, set aside four to five cookies without cream filling. This will be used for decoration later.


Put the remaining cookies and those additional cream fillings broken up slightly in the food processor. Grind them as fine as possible in the food processor. If there are still a lot of large pieces like there were in mine, lay the crumbs out on a cookie sheet or sheet of wax paper and use the rolling pin to break them up as much as possible.

Put the Oreo crumbs in a large bowl, and use a spatula or a large spoon to mix in the cream cheese. Mix well.


Use your hands to form small bite-sized balls and lay them out on a sheet of aluminum foil or wax paper. Put them in the fridge for about 30 minutes. This will help prevent them from breaking apart when you dip them.

While they cool in the fridge, prepare the Oreo topping. Grind up the cookies you put aside in the food processor as fine as possible. Use the rolling pin to smash them again if necessary. Set aside.

Melt your candy melts or white chocolate according to the directions on the package, or for white chocolate chips, melt approximately one cup in a microwave-safe bowl with one teaspoon of vegetable oil. How much you use will be based on preference, so double the amounts if necessary.

Create a dipping tool by breaking off two prongs of a four-prong plastic fork. Place the Oreo truffle ball on the tool and dip into the chocolate or candy coating. When completely covered, lay back on the wax or aluminum sheet. Depending on how they look, you may want to double dip them. If you want to dip them again, put them in the fridge first to harden before attempting a second coat. If you’re satisfied, sprinkle the Oreo cookie crumbs on top for a decorative look.



Once they cool and harden, they’re ready to eat!

Keep in mind that because these truffles have cream cheese, it is best to refrigerate them when they’re not being devoured. The hard candy coating will not melt, but the white chocolate coating might, so it’s also best to keep them refrigerated if you use white chocolate chips.

Enjoy! And stay tuned for my next adventure in treat making and decorating!