Holiday Pretzel Treats / Pretzel Turtles

Holiday Pretzel Treats

Ingredients: 

Small Pretzels

Hershey’s Kiss or Hershey’s Hug

M&M’s candies

Directions:

1. Heat the oven to 170F. Arrange the pretzels in a single layer on a parchment lined cookie sheet and then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.  Bake for 4 to 6 minutes (*the white chocolate will melt more quickly), until the chocolates piece begins to soften, but not melt. Remove from oven.  Quickly press an M&M's candy into the center of each Kiss.

3.  Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Storing in an airtight container.

 This recipe is from www. Familyfun.go.com

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Pretzel Turtles

Ingredients:

Small Pretzels

Pecan halves

ROLO chocolate covered caramel candies

Directions:

1.  Heat oven to 350 degrees F (150 degrees C).  

2.  Arrange the pretzels in a single layer on a parchment lined cookie sheet.  Place one chocolate covered caramel candy on each pretzel.

3.  Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven.  While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

This recipe is from www.celebratewithhersheys.com

Thai Mochi with Taro paste

Make: about 32 balls

Taro/Yam paste filling:
500 gram taro (peel and cubed)
3/4 cup sugar
1/4 cup coconut milk or evaporated milk
1/4 teaspoon salt
2 tablespoon butter
1/3 cup water chestnuts, chopped (optional)


Directions:
1. Boil or steam the taro pieces until cooked. Taro is done when a fork easily pokes through.

2. Transfer cooked taro to a blender, add sugar, coconut milk, salt and butter and puree to a fine paste.

3. Place taro paste in a saucepan on over low heat, stirring and scraping constantly, until the taro become thick and begin to pull away from the sides of the pan. Add chopped water chestnuts and mix well. Remove from the heat and allow to cool slightly. After taro paste is cool enough to handle, divide into a small ball about 1 teaspoon. You can make it ahead of time and keep it in the refrigerator until use.

Mochi Skin:
1 3/4 cups cake flour
1 teaspoon baking soda
½ cup condense milk
2 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract

Dried fruit or food coloring for garnish, optional


Directions:
1. Sift flour and baking soda together.

2. In a medium bowl, whisk the egg, condense milk, butter and vanilla extract together until combined. Add flour mixture and stir with wooden spoon until blended.

3. On a lightly floured surface. Divide the dough into 32 equal pieces, and form into balls. Press balls into circles and place filling in the center. Pinch edges together to seal. Roll between the palms of your hands to create a ball shape.

4. Place about 2 inch apart on a greased baking pan. Garnish on the top with a small piece of dried fruit or a small drop of food coloring. Bake in preheated oven at 350 degree F or 10-12 minutes. Let cool, before storing in a container.

Mochi can be left at room temperature for a few days or refrigerated for longer keeping. Some mochi come in different colors or are flavored with pandan leave, coconut, etc.

This recipe is from Mrs. poussin at www.kruaklaibaan.com Thank you for sharing your great recipe.

Khanoom Pia (Chinese Flaky Pastry with Mung Bean Paste)

This is my favorite snack and I am glad to find this recipe. In Asia, they like to use bean paste for deserts but it is weird for some American people. It is soft and flaky skin with smooth bean past.


Make: 72 pieces

Mung bean paste filling:
250 gram dried mung beans, without peels
175 gram sugar
a small pinch of salt
1/2 cup vegetable oil
1 teaspoon vanilla extract, (optional)



Directions:
Rinse then soak beans in warm for 3 hours or overnight. Take the steamer, put water in the bottom and cover the steamer basket with the wet cheesecloth . Drain the beans, place it in cheesecloth and wrap it up. Cover with the lid. Steam on medium high heat for 20 minutes or until soft. Transfer the cooked beans to a blender, add oil, sugar, salt and vanilla and puree to a fine paste.

Place the beans paste in a saucepan on over low heat, stirring and scraping constantly, until the beans become thick and begin to pull away from the sides of the pan. Remove from the heat and allow to cool slightly. After bean paste is cool enough to handle, divide into a small ball about 1 teaspoon. You can make it ahead of time and keep it in the refrigerator until use.

Outer layer dough (water dough):
400 gram all-purpose-flour
130 gram vegetable oil
80 gram sugar
180 gram water

Inner layer dough (oil dough):
320 gram cake flour
130 gram vegetable oil

Directions:
1. To make the outer layer dough, combine oil, water and sugar together. Place flour in the bread machine or stand mixer; select dough cycle and press start. Gradually add water mixture into the flour; knead until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 30 minutes.

2. To make inner layer dough, mix the cake flour and oil together.

Gently form the dough into a log and divide into 18 equal portions. Roll each portion into balls and try to make all the balls equal size. Repeat for the outer layer dough after it has rested.

3. To assemble, take a piece of outer layer dough and flatten. Place inner layer dough ball on the flatten outer layer dough. Pinch and seal the edges. Repeat for all the 18 balls.

3.1 Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise.

3.2. Fold the top of dough down to the middle and fold the bottom of the dough up onto the top of the dough.

3.3 Turn the cylinder to 90 degrees and gently roll out the dough length wise again.

3.4 Fold the top of dough down to the middle and fold the bottom of the dough up onto the top of the dough again.

3.5 Turn the cylinder to 90 degrees and gently roll out the dough into a square. Cut into 4 rectangles. Place filling in the center. Gather the outer edges of the dough circle and wrap up the filling. Pinch and seal the edges making sure the seal is tight. Repeat for all the 72 balls.

4. Place the dough balls onto an ungreased baking pan. Turn the dough upside down so the sealed end is underneath. Make egg wash with 1 egg yolk beaten with 1 tablespoon water and some drop of yellow food coloring, (optional) Brush the egg wash onto the dough balls to give them a nice color and shine.

Bake in preheated oven at 350 degree F for 25 to 30 minutes. Let cool, before storing in a container. Keep at room temperature for 5 days.

This recipe is from Mrs. JLo at www.kruaklaibaan.com Thank you for sharing your great recipe.