I’ve had a pretty impressive run so far this holiday season of decadent meals and sweet treats – preparing, posting, and eating. Time to switch gears to something a bit more on the healthy side but still yummy – homemade granola. I made a batch of this over the weekend to round out some teachers’ gifts and my last round of Secret Santa at the office, and have been enjoying the remaining part of the batch for snacking throughout the first part of the week.

Anthropologie cup

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In my opinion, a perfect snack is one that combines salty and sweet. These dipped pretzel rods have been a favorite in my family for as long as I can remember. I recently grabbed the recipe from my mom because I wanted to give homemade goodies this season, but something a little different than the traditional cookie. These make great gifts because they can be made well in advance of giving and look great packaged up in clear cellophane bags or other gift bags or boxes. Recipe below.

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Time to put that pumpkin business behind us and get back to everyone’s favorite dessert the other 11 months of the year – chocolate. At the end of summer/early fall I posted a chocolate ice cream dessert recipe titled “Chocolate Chip Cookie Ice Box Cake” (link here). Here is the winter version. Not at all the same ingredients or the same preparation – but the same result. Super, super happy people. Eating what you made for them. Primarily out of a box or can. How great is that?

Note that this is a really rich dessert and a 9 x 13 pan can serve a pretty large crowd (around 12 to 18 people) because the pieces should be cut small. It’s great for entertaining because of the large number of people it can serve, and because it’s better if made earlier in the day to give the cake a chance to soak up the milk and caramel.

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