Strawberry Pretzel Salad was a popular dessert in the midwest, and so yummy. This recipe satisfied my craving for the decadent dessert. It’s not so sweet and full of protein. I could eat this for a cool summer lunch and be satisfied!
High Protein Strawberry Pretzel Salad Bowl
INGREDIENTS:
1/2 cup thawed frozen strawberries, chopped if needed
1/2 cup fresh strawberries, chopped (can also substitute with frozen)
1 small container low sugar vanilla Greek yogurt (I used 1/4 cup)
1 small container cottage cheese (I used 1/4 cup)
1/4 cup crushed/chopped pretzels
2 Tbsp. thawed cocowhip or whipped cream (I skipped)
DIRECTIONS:
Add yogurt, cottage cheese, thawed frozen berries, pretzels and cocowhip into a bowl. Mix to combine, top with fresh strawberries and enjoy right away!
P.S. I’ve also added 1 Tbsp. of strawberry chia jam to the mix for more sweetness and added strawberry flavor.
These cookies are amazing! I’m not familiar with Crave’s cookies, but this recipe was intriguing with the addition of crushed pretzels. I’ve never made cookies this big but follow the recipe for the best results. I baked for the full 15 minutes and would stop at 13 minutes next time. They do continue to book on the sheet and you don’t want them to cook too long and dry out. Make sure you let them rest for the full 20 minutes to set up. Then grab a glass of milk or a cup of coffee and enjoy!
Crave’s Rockstar Cookie Recipe
INGREDIENTS:
1 cup milk chocolate chips
1 cup semi sweet chocolate chunks
3/4 cup crushed pretzels
3/4 cup toffee bits
1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
sea salt for garnish
DIRECTIONS:
Preheat the oven to 350°.
Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg add vanilla.
Once completely combined, stop the mixer and add in the flour, baking soda and salt.
Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
Repeat this with all of the cookie dough.
Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
Allow the cookies to cool on the pan for 20 minutes.*
Serve warm.
*The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.
There is something decadent about chocolate with something salty. Chocolate dipped pretzels are a favorite of mine and last Christmas I made Chocolate Dipped Pretzels Rods in white chocolate and with dark chocolate to give as gifts. Ahem…except for those that didn’t make it past my mouth!
CHOCOLATE DIPPED PRETZEL RODS
White Chocolate Chips
Dark Chocolate Chips
Pretzel Rods
Sugars and Sprinkles
Spread waxed paper on cookie sheets.
Melt chocolate per instructions in microwave and pour melted chocolate into cup for dipping (makes about the right depth on the pretzel rods).
Over a separate plate or bowl, sprinkle the pretzel rods with sugar or sprinkles and place on waxed paper to harden.
Place pretzel rods in pretty tin or cello bag to give as gifts.
Fork Lore 