Hot Fudge Oreo Cupcakes or Pie

Tomorrow is Stephanie’s Birthday . . . she is one of my very favorite people on the planet!  She is always bringing us goodies and special treats. Stephanie is never without a smile or a warm wish for others.  We just LOVE her!  I wanted to make a yummy suprise for her birthday. This is […]

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  • Valerie - February 24, 2010 - 11:44 pm

    Oh, you are KILLING me with all these yummy desserts you've been posting.ReplyCancel

  • Jody - February 25, 2010 - 12:02 am

    WOW Jonna!! You out did yourself!! They look delicious and I can't wait to try them..Steph is one lucky girl!ReplyCancel

  • Sherry G - February 25, 2010 - 1:29 am

    Nice nice nice! Adding the oreos to the butter looks so tasty, I may have to sneak a bite or two.. heheReplyCancel

  • Brandi - February 25, 2010 - 3:37 am

    UMMMMM…I don't remember ever having that deliciousness growing up! Those look so good, and they are so pretty. I'm seriously going to have to stop looking at this blog!!! I don't know how you are continually cooking such sweet treats and you don't look like me! So not fair…

    Happy Birthday Stephanie. You are such an amazing person! Hope you have a wonderful day.ReplyCancel

  • Erika - February 25, 2010 - 2:43 pm

    You have got to stop! Not really- but seriously?? Its hard to not bake a yummy dessert every day with posts like this one! Can you say "straight to the hips?" Tell Steph Happy B-Day from me too (If it's Steph N. like I'm thinking)!ReplyCancel

  • Jonna - February 25, 2010 - 6:04 pm

    Hey Bran, Bran,

    This is your Mom speaking…you are just used to me making this in a 9×13 inch cake pan instead.
    Shannon has had it lots of times.
    I normally don't eat much of what I make, however I pulled one of these out of the freezer at 9:00 a.m. this morning! Yummy. Guess I can't eat the rest of the day!
    MOMReplyCancel

  • Anonymous - February 26, 2010 - 1:38 am

    Definately not something to look at when you are really, really hungry!! Wow!! Those look really good and easy to make! Thank you!!!ReplyCancel

  • Heidi - February 27, 2010 - 9:55 pm

    I have been following your blog for a while now and had to comment on this dessert. It looks AMAZING. I am definitely going to try it. Thank you so much for posting all of your delicious recipes!ReplyCancel

  • Ingrid - February 28, 2010 - 7:06 pm

    Looks like a wonderful treat for all the hot BBQ parties that will be starting soon.

    Thanks for sharing! :)

    Btw, I've checked two grocery stores and neither one sells Rhodes dough. Would you mind emailing the offical name? I'm going to try and get the grocery store to special order some. Thx!
    ~ingridReplyCancel

  • Maria - March 5, 2010 - 1:38 am

    As I was reading this recipe it was just getting better and better!!.. I’ll try it soon!!!!! mmmmmmmmmReplyCancel

  • Wizzythestick - March 5, 2010 - 2:21 am

    I wish my name were Stephanie and that is was my b’day and that these were for me:-(ReplyCancel

  • Ally @ Sweet & Savory - March 5, 2010 - 3:38 pm

    Yum! I do a similar frozen dessert in a 9×13 pan with ice cream sandwiches as the base! Maybe if I did this in muffin tins, I wouldn’t eat as much!ReplyCancel

  • Allisyn - March 9, 2010 - 3:22 pm

    I made this recipe for my mother’s 81 birthday and everyone loved it and wanted to know where I got it so of course I shared with them your website. That same weekend I made the Sweet & Sour Chicken and it also was wonderful. You have so many yummy recipes. thanks for sharing.ReplyCancel

  • Whitney - March 13, 2010 - 11:59 am

    I’m 18 years old and love to cook. Although it’s not what I’m looking to pursue in a career I still do it everyday after school. I LOVE YOUR SITE! I have made countless of the items you have puton here. Most recently I made the Oreo Cupcakes! They were irresistable! My family and friends couldn’t keep their hands off! I also added pecans and carmel over the top as well! You’re amazing! Thank you! Keep posting!ReplyCancel

  • Brandy - April 3, 2010 - 4:22 am

    I was following links yesterday and came across this post of yours. I just had to try this recipe. You really have a beautiful blog. Your pictures are so deliciously inspiring. I don’t usually cook or bake so for me to see a picture and actually desire baking is highly unusual. Anyways, I made them last night (Substituted peanut butter oreos-Yum!) and they were delicious. My husband thanks you for letting him come home to a yummy suprise. And I thank you for sharing your talents with me.ReplyCancel

  • TomPier - May 4, 2010 - 4:07 am

    great post as usual!ReplyCancel

  • John1139 - May 14, 2010 - 10:05 am

    Very nice site! is it yours tooReplyCancel

  • Facebook Chips - February 19, 2011 - 7:19 am

    i come by every 2-3 days to look over your site and its pleasing to check out some authentic blog posts, i put a url so you can visit my account on twitter should you ever wanna review mineReplyCancel

  • children book - July 11, 2011 - 7:15 pm

    I understand that there are a lot of spam lately. Apparently it’s pretty difficult for guys to understand that relationships can be mutually rewarding. I can leave a meaningful awesome comment and add content and essence to one of your articles and you will give me a link in exchange. There are too many takers out there and they aren’t willing to help people out. Take take take! .ReplyCancel

  • Danny - July 30, 2011 - 6:45 am

    Great post.ReplyCancel

  • Stephanie - December 7, 2011 - 6:04 pm

    I love your website! I stumbled upon it months ago when I was looking for Macaron recipes, and I just revisited. Love it!
    These cupcakes look AMAZING. Like disturbingly delicious.lol But I have to say I’m a little creeped out. My name is Stephanie… And according to this, the Stephanie you made these for’s bday is Feb 26th. Mine is Feb 27th! Weird.lolReplyCancel

  • Kellie Delvecchio - January 11, 2012 - 4:33 pm
  • Susie - February 28, 2012 - 9:46 pm

    LOVE THESE! I would love for you to stop by and link up these lil treats in my Oreo 100th Happy Birthday Party! http://cafescrapper-scrapsoflife.blogspot.com/2012/02/happy-100-birthday-oreo-cake-blog-link.html

    Thank you! Yummy!

    SusieReplyCancel

  • [...] I haven’t posted a cupcake in a while and I was so excited when I came accross this No Bake Hot Fudge Oreo Cupcake. It looks simple and delicious and my 15 year old is going to love Jonna (wow, this will even be [...]ReplyCancel

  • dena vickers - June 29, 2012 - 8:33 pm

    sounds wonderful…hope to make some for grandson, Clay’s birthday party Sun!!ReplyCancel

  • karen - July 11, 2012 - 8:25 pm

    for how much time and degrees do we baked them?ReplyCancel

  • Max - July 25, 2012 - 8:05 pm

    Really, Karen??? lol!ReplyCancel

  • Bonnie - August 19, 2012 - 10:55 am

    absolutely great recipe. seems pretty easy. suitable for vegetarians. and this recipe is very well explained with the right picture captioned well. very nice tutorial! Thank you!ReplyCancel

  • amit - November 17, 2012 - 4:17 pm

    Hi :)
    I shared your wonderful recipe on my blog:)

    your welcomed to visit :) ReplyCancel

  • Klarspüler - February 8, 2013 - 4:24 am

    What the…??? These cupcakes look absolutely amazing. I can’t believe how easy it is to make this beautiful dessert! Your pics are wonderful and the recipe is just stunning. i can’t stop looking at your pics. I am starving for one of this beauties!!!ReplyCancel

  • Alyssa Ramirez - February 10, 2013 - 12:40 am

    Wow these look amazing and so yummy! Looks like a fun recipe too! I can’t wait to make these!ReplyCancel

  • Catherine Murphy - July 31, 2013 - 3:01 am

    What a beautiful treat. I had seen these on a friends post and googled them, glory there they were, delicious and easy. Went together a dream. The directions and photos are superb. If I may hint that for the butter measurement of the fudge sauce you put weight needed instead of ‘stick’. In America we have 4oz. Stick but in the UK, where my son is studying and in Kuwait where are we currently reside a stick is 100gr. Such a small difference in a sauce might not signify, but in a cake or something more delicate, could be tricky. Not to mention, my son as a learner cook would not know what size a ‘stick’ is, 200gr stick is available although that’s more of a slab isn’t it? Thanks again for such a beautiful site, a dessert that looks and tastes so lush, but goes together so easily, a cooks dream. Best of luck in all your cooking endeavors. Sincerely, Catherine Murphy.ReplyCancel

    • Get Off Your Butt and BAKE - July 31, 2013 - 2:17 pm

      Hi Catherine,

      What a sweet comment to wake to this morning. I need a lift!
      I will change that soon. I should be more aware of how I post ingredients, as not everyone reads it the same way.

      JonnaReplyCancel

  • suna - August 1, 2013 - 1:21 am

    Okay! You grab my attention :D
    Nice idea for party. Quick, easy yet irresistible :) ReplyCancel

  • LVL - December 3, 2013 - 10:10 am

    Thanks for this… looks awesome will definitely have to try!!!ReplyCancel

  • monica ziegler - January 21, 2014 - 8:45 pm

    these look delicious. want to make these for a big group. what a great idea. how easy are they to get out of the baking cups when you go to eat them? do they stick? thanksReplyCancel

  • Erin - February 19, 2014 - 8:23 am

    I saw these on Facebook and they look so yummy! I Googled to find the original recipe, but I thought you might like to know that there’s a website sharing the recipe with your picture on their Facebook page with no link back to you. Here’s their post:https://facebook.com/FoodiesNetwork.TV/photos/a.232968730173564.57399.232967203507050/271703672966736/?type=1 Maybe I’m nit the first to let you know but I would want to know if I were so you. :) Have a great day!ReplyCancel

PUFF PASTRY CHERRY BLOSSOMS

Remember I told you I love puff pastry?  I still do! This is why . . .   Easy . . . simple . . . delicious! Let start. You will need:   Puff pastry sheets Pie filling of your choice egg wash (one beaten egg) Turbinado sugar Glaze Cut your sheet of puff pastry […]

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  • cjvierow - February 23, 2010 - 10:13 pm

    Mmmmmmm–wish I could crawl through the computer screen and visit! You'd share, right?ReplyCancel

  • Stacie - February 23, 2010 - 10:14 pm

    I am going to try this. I have all the stuff I need to make this.ReplyCancel

  • Wanda - February 23, 2010 - 10:36 pm

    Just discovered your blog…I definitely will be baking many of your delicious treats, starting with these Cherry Blossoms!

    I've explored a little here already, loved what I saw.ReplyCancel

  • Sherry G - February 23, 2010 - 10:38 pm

    Woah those look amazing! You did an incredible job. I don't think I'd be able to do that nearly as well as you did. Fabulous post!ReplyCancel

  • Lynn - February 23, 2010 - 11:38 pm

    Oh you KNOW I love your blog. I can't get enough of it. I print off EVERY single recipe. There hasn't been a single one yet, that I've said "Oh I don't need that one."
    LOL!

    Thanks for all you are doing!ReplyCancel

  • Brandi - February 24, 2010 - 3:26 pm

    Mom those really look wonderful! What a beautiful way to make them. I know these are not turnovers, but they are the same idea…they will always remind me of FHE!ReplyCancel

  • Ingrid - February 28, 2010 - 7:13 pm

    My children would love these! So easy and so good!
    ~ingridReplyCancel

  • Chris Russell - April 8, 2010 - 1:48 pm

    YUM! YUM! YUM! Can I just come and see you and eat your’s with you in your immacuately clean house and listen to all your clocks and sit in peace and enjoy the view?? Yours looks so pretty!! Thanks for sharing all you do!! I hope you are feeling better! You work too hard!! ;) ReplyCancel

  • Sara - June 10, 2010 - 9:55 am

    oh my…diet out the door tomorrow morning. These just yell cheat!!ReplyCancel

  • kristen - September 9, 2010 - 2:22 pm

    I made these for my daughters ‘one’derful birthday brunch. We served it along with mini quiches, fruit and mini muffins. Everyone loved these pastries the best though. YUM!! Thanks!ReplyCancel

  • Marcia - November 26, 2011 - 4:04 pm

    These are AMAZING!!! Made 2 batches in 2 days. So delicious… Thank you! Need to read thru your blog for more recipes to try.ReplyCancel

  • Tricia - May 11, 2012 - 1:12 am

    I am making these for our mothers day celebration. thinking I might make some apple puffs strawberry puffs cherry puffs and maybe some blueberry puffs thanks for sharing this great and easy recipeReplyCancel

  • Theresa - June 17, 2012 - 7:52 am

    I tried to make these and they blew up, they were huge, and I followed the directions to a tee, what did I do wrongReplyCancel

    • Jonna - June 18, 2012 - 6:44 pm

      Hi Theresa,
      Make sure that your puff pastry stays cold. Pinch together very firmly and seal with egg white or egg wash. Make sure that the open holes are very open. Once they start baking, if you notice some opening too much, quickly pinch tops together again, before they are golden. Hope this helps. I hope you were still able to eat them!
      JonnaReplyCancel

  • Lee - June 30, 2012 - 9:37 am

    These are easy and amazing. A ht when family came to visit. You site rocks!!! thanks for all the great ideas!!!!ReplyCancel

  • Loretta - October 11, 2012 - 9:12 pm

    I found this on Pinterest. I am going to try them for a bake sale. Thanks for this site…it is great!!ReplyCancel

  • Jasmine - October 18, 2012 - 4:42 pm

    I just made these!
    I used strawberry filling instead of cherry, though.
    They’re delicious, and I only had two explode!ReplyCancel

  • Sharon - October 30, 2012 - 10:33 am

    These are so good,that someone would think you bought them at a bakery! Made them twice in 1 week…cherry and blueberry Yummy!ReplyCancel

  • Katherine - January 6, 2014 - 7:51 pm

    Very easy, nice tasting, and will make these again. I don’t cook/bake very much anymore and really enjoyed making these. As you said “treadmill alert”. Thank you for a fun desert. Happy New Year.ReplyCancel

RASPBERRY CREAM NAPOLEONS

I started my day, by running on the treadmill and then a kick butt series of Pilates.  Why I ask myself? In two minutes . . . I destroyed all that calorie burning torture my body endured. Today, I let all good sense fly right out the window and made Berry Napoleons.    One of my […]

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  • Jessica - February 18, 2010 - 9:36 pm

    You and your husband grow the most wonderful raspberries. I am so lucky to live close to that patch. Thanks for sharing your recipe and garden!ReplyCancel

  • Elena - February 18, 2010 - 11:43 pm

    Oh goodnight! I am going to gain 900lbs if I keep reading your blog! I have a whole bowl full of the cream left over from the mousse from yesterday. I haven't been able to stay out of it all day. A spoonful here, a spoonful there. Pairing with puff pastry and raspberries sounds absolutely DIVINE!ReplyCancel

  • Anonymous - February 19, 2010 - 12:31 am

    Jim-49 said
    Lady,you can do some fine pastries!! I guess its me,I have been to the "puff pastry",sites,and played with many boxes,and mine turn out so bad!! It breaks up,after baking(dries up,right after coming out of oven).I know its probablly me.I'll keep wasteing it,and trying.Been thing about trying the homemade style.ReplyCancel

  • Diane {createdbydiane.blogspot.com} - February 19, 2010 - 9:30 am

    Oh they look so fantastic, wish I could reach out and take a bite.ReplyCancel

  • Emily Ziegler - February 22, 2010 - 6:21 pm

    IIIII… just fell out of my chair. Goodnight nurse these look good! Saving this recipe at this very moment.ReplyCancel

  • Christie - February 24, 2010 - 10:59 pm

    Holy Moly! This looks AMAZING! I have to try your recipe for the cream filling…it sounds delightful!ReplyCancel

  • Ingrid - February 28, 2010 - 7:17 pm

    You photos are wonderful! They make you want to reach out and grab a bite!
    ~ingridReplyCancel

  • joonie - April 20, 2011 - 12:03 am

    come across ur blog yesterday and my folder for recipes is full of ur recipes…have no idea which one to start with….they all look lovely and most definately delicious….good workReplyCancel

THE PERFECT WAFFLE.

Years ago . . . many moons ago, as a new Bride, I searched the world over for the “perfect waffle recipe.”  I found it!  When I’m looking for great recipes, I always grab those home grown ward cookbooks.  The recipes are usually tried and trusted and rarely let you down.  I’ve never looked for […]

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  • Brandi - February 18, 2010 - 2:31 pm

    MMMMM Those look so good. Bridger saw this and he said "Oh, mom lets make them." I would love to but first I have to buy a waffle maker. I can't believe that I don't have one!!! Something else to add to the list.ReplyCancel

  • Jessica - February 18, 2010 - 7:13 pm

    Can't wait to try this recipe. I hope I can make them look as good as yours also.ReplyCancel

  • Jackie - February 24, 2010 - 3:23 pm

    Hi

    Where is the vanilla incorporated into this recipe.ReplyCancel

  • Jonna - February 24, 2010 - 9:53 pm

    Hi Jackie,

    Just mix the vanilla in with the milk and the egg yolks. I mix these all together with a fork until blended then add it.
    Thanks,
    JonnaReplyCancel

  • Niki - March 23, 2010 - 1:27 pm

    I have to make these asap – everyone in my house loves waffles except my son, who actually likes waffles but not syrup…. so I am excited to try it with the “dip” which I’m sure he’ll love, but the link is broken. I searched “dip” but it didn’t come up. Where can I find it?ReplyCancel

  • Nanci - March 28, 2010 - 2:58 pm

    My family of 6 LOVES waffles! Anyone ever try Buttermilk syrup? My kids won’t have anything else on it. Kids who won’t eat syrup will eat this on their waffles.ReplyCancel

  • Heidi - November 28, 2011 - 5:23 pm

    Hey sis…I am sitting in the kitchen making these waffles with the boys and reminiscing about summers at Jonna’s and eating her homemade waffles with huckleberry syrup. It is one of my best memories! thanks for being my sister…I love you!ReplyCancel

    • Jonna - November 28, 2011 - 7:16 pm

      Thank you sweet sister, I love you too!
      JonnaReplyCancel

OH SO GOOD CHICKEN

In this house, we have this yummy chicken quite often. It’s fast and easy to make.     It’s a main dish fit for a king. It also makes fabulous left overs. Perfect for Tortilla week. See . . .     You can load it with shredded lettuce, tomatoes, olives, ect. We just like […]

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  • Mimi - February 17, 2010 - 3:57 am

    Fast, easy and delicious…it meet my cirteria for a week night meal.
    MimiReplyCancel

  • bBchronicles - February 17, 2010 - 5:57 am

    WOW, this looks scrumptious and wrapped in that tortillas really makes my salivary glands start pumping. You are a genius and I've been wondering WHY ON EARTH YOU MOVED AWAY – imagine the possibilities if you were still my next door neighbor . . .a taste-testing kitchen right outside your back door! Oh dang! GREAT WORK, girl.ReplyCancel

  • Valerie - February 18, 2010 - 3:56 am

    I've been making (and loving) this recipe for a while, but I never knew it was a Lion House recipe. I love your speedy version. I'll have to try that!!ReplyCancel

  • Brooke - March 8, 2010 - 12:54 pm

    Hi Jonna,

    It’s me again! I clicked on the recipe to make tonight…it sounds scrumptios…but it said it was a broken link. If you get it working again will you let me know! tHANKS

    Brooke :-) ReplyCancel

  • Jonna - March 8, 2010 - 1:41 pm

    Hi Brooke,

    I believe the link is fixed now!
    Love, JonnaReplyCancel

  • Iris Garner - January 5, 2011 - 10:49 pm

    Jonna, As long as we have been friends – you always amaze me with all of you talent and I truly love your blogs. Love ya, IrisReplyCancel

  • Sandie Maldonado - January 10, 2012 - 7:14 pm

    Would love to receive this recipe.ReplyCancel

    • Jonna - January 10, 2012 - 8:09 pm

      Hi Sandie,
      Click on the Lion House Link below that post, and it will take you to the recipe.
      JonnaReplyCancel

CHOCOLATE MOUSSE with RASPBERRIES & CREAM

~ HAPPY VALENTINES DAY ~ It’s not often that I make a Chocolate Dessert for my husband.  He really doesn’t care for Chocolate!  In my mind, Valentines Day is not Valentines Day without a little Chocolate.  This light airy creamy dessert is one that he actually enjoys.  This is the perfect treat after a big meal, […]

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  • Karly - February 15, 2010 - 4:59 pm

    Ooh, that sounds delicious! What a perfect Valentine's Day dessert!ReplyCancel

  • Brandi - February 15, 2010 - 11:05 pm

    Oh mom, that looks delicious. I will have to give that a try soon. I love the heartshaped ramicans (sp) as well. You are just adorable.ReplyCancel

  • Valerie - February 16, 2010 - 2:41 am

    Definitely looks heavenly!!ReplyCancel

  • Jessica - February 16, 2010 - 5:32 am

    I could spend all day just looking at your blog. I am pretty sure I have gained weight looking at the pix=)ReplyCancel

  • Elena - February 18, 2010 - 1:41 am

    Oh my stars! Just made this for dessert and it is HEAVEN in a bowl! Goodness that was yummy! Thank you so much!ReplyCancel

  • Kathy - February 12, 2012 - 7:26 am

    How many servings does this make? (normal size people)
    Thanks for sharing this—-right when I needed it= for V-Day!
    Found this @ Nifty Thrify Things site
    Thanks for taking the time to answer my questionReplyCancel

    • Jonna - February 12, 2012 - 3:12 pm

      Kathy this should be enough for 4 servings.
      JonnaReplyCancel

HUCKLEBERRY RASPBERRY MARSHMALLOW CUPCAKES

Do you need something scrumptious for your Valentine? These are berry . . delicious!     . . . SIMPLE!     . . . Let get started Make your favorite White Cake Recipe. (Recipe below) or Make a box cake. You can make a 9×13 cake or cupcakes. I added huckleberries to mine.     […]

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  • Jessica - February 12, 2010 - 2:33 am

    Oh my goodness!!ReplyCancel

  • leslie the licorice stick lady - February 12, 2010 - 3:09 am

    That has got to be the most perfect Valentine's treat, if I ever saw one!
    Wow.ReplyCancel

  • Kat - February 12, 2010 - 4:29 am

    These look AMAZING.ReplyCancel

  • bBchronicles - February 12, 2010 - 6:42 am

    This is PERFECTION at it's finest! My salivary glands are working overtime as we speak! Ohhhhh yummm!ReplyCancel

  • muddypebbles - February 12, 2010 - 4:21 pm

    Just thought I'd tell you that today your recipe is being featured at

    http://www.lovingtruebloodindallas.com/2010/02/vampy-cupcakes-recipe.html

    I love your blog and thought these cupcakes looked yummy/vampireish so I sent the link to her :D

    Keep making all the yummy recipes! I love coming here for your goodies, for instance, smore cupcakes, to die for yummy!

    Happy V-day!
    RuthReplyCancel

  • Emily Ziegler - February 12, 2010 - 7:53 pm

    These are ridiculously beautiful. I'm not quite sure to begin with singing your praises! Just fantastic!ReplyCancel

  • Diane {createdbydiane.blogspot.com} - February 13, 2010 - 6:06 am

    These look delicious!ReplyCancel

  • Barbara - February 13, 2010 - 7:58 pm

    Love, Love, Love the new format.
    I know I haven't visited in a while …so busy at school this year.
    No excuse I know:)…but I will say that it is my goal to make some yummy treats with my daughter and granddaughters over my SPRING Vacation in a couple of weeks and your blog is like going to Cooking School and I can't wait to take a class…heheehe
    Hope your family is well and Happy Happy Hearts Day!!
    Fondly, B.ReplyCancel

  • Mimi - February 15, 2010 - 2:59 pm

    These look fantastic.
    MimiReplyCancel

  • Cassie - June 23, 2010 - 12:48 pm

    I made these for a True Blood party I went to a couple weeks ago. Complete hit! They were sooo perfect for it! I fell in love with the marshmallow frosting – I had to stop eating it to put it on the cupcakes!

    http://www.facebook.com/photo.php?pid=6080470&l=1db1a71f2d&id=534618221

    Thank you for the wonderful ideas!!

    -CassieReplyCancel

  • Emily Heizer Photography - September 25, 2011 - 6:57 pm

    I just wish with all my heart we could get huckleberries here! THey are my favorite fruit and berry and yet I have never taste one fresh before in my life! I know every place within a 80 mile radius that can get jam or preserves, and even a place that can get taffy, but no fruit. :(

    THe exciting thing, is I just got booked for a wedding in Montana next July.. I am HOPING that it will still be season for huckleberries then?? I want to see them in perosn, bring them home, eat them, have milkshakes, pies, EVERYTHING i can find if I can! I hope!ReplyCancel

  • Sam K. - November 14, 2011 - 3:25 pm

    I love this recipe. The contrast between the red cupcakes and the glossy Marshmallow is captivating. However, the use of unpasteurized egg whites scares me. According to the recipe, they are never cooked or heated in anyway.

    Regards,
    SamReplyCancel

  • Lauri M - January 19, 2012 - 9:55 am

    Seriously…..you have me going out in the -22 weather to get ingredients, now that’s just plain sad!

    Love your blog!

    YUMReplyCancel

  • Tara - January 21, 2012 - 5:15 pm

    This looks delicious do we have to beat the egg whites before putting them in?ReplyCancel

    • Jonna - January 23, 2012 - 11:40 am

      Hi Tara,

      You don’t have to beat the egg whites before adding to the Cake recipe.
      As for the Marshmallow frosting…..Beat it to death!!!
      jonnaReplyCancel

  • Candy - June 24, 2012 - 9:58 am

    I used this recipe for the marshmallow frosting for my smores cupcake. it’s way better than the marshmallow fluff you buy in the store. It also torches nicely just so you know.ReplyCancel

  • Erika - August 29, 2012 - 9:20 am

    What a great idea! I love how simple they are but how completely decadent they sound!ReplyCancel

  • Kaitlin - October 16, 2012 - 7:21 pm

    how do you get the frosting to look like it is actually marshmallows?ReplyCancel

GOLDEN RAY BENEDICT

Does the smell or even the sight of a certain dish bring back good memories? Does it make you want to crawl back, if even for a brief moment . . . to appreciate that time? This recipe certainly does it for me!     This dish might seem a bit odd to some of you. […]

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  • leslie the licorice stick lady - February 10, 2010 - 12:00 am

    mmmmmmmmm…THANKS!ReplyCancel

  • Mimi - February 10, 2010 - 11:42 pm

    My family would be all over this.
    MimiReplyCancel

  • Jessica - February 11, 2010 - 1:58 am

    This looks wonderful. How lucky to live next door to a grandmother like that.ReplyCancel

  • Mhel - February 11, 2010 - 10:09 am

    Hi! I found your blog on HHM. That is just yummy…. Im would love to try this one… Great recipe for breakfast!!ReplyCancel

  • AMANDAK - November 11, 2011 - 8:00 am

    Yummm! I made this last night for dinner. I have never had creamed eggs, but it was really good.ReplyCancel

  • Madison Lewison - September 5, 2012 - 10:11 am

    Good blog! I truly love how it is simple on my eyes and the data are well written. I am wondering how I could be notified whenever a new post has been made. I have subscribed to your RSS which must do the trick! Have a nice day!. The Flowered Corner, 110 Ladbroke Grove, London, W10 5NE Phone: 020 7221 3320ReplyCancel

  • Jacqueline - September 9, 2013 - 3:27 pm

    Perfect comfort food with cold weather coming on. I could see this as a traditional Christmas morning meal too. I can’t wait to try it!ReplyCancel

PRETZEL BITES – Parmesan or Cinnamon and Sugar with glaze.

Do you need a perfect snack for the big game?  These Pretzel bites will hit the spot for sure.  You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping. I’ve finally used up my supply of Rhodes Roll dough . . . until […]

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  • Brandi - February 6, 2010 - 11:11 pm

    No partying going on at this house tomorrow, but all the ideals just look wonderful. I think the parmesan bites would be way worse then the twist on my hips, because eating 4 of them just wouldn't see the same as eating on twist!!!ReplyCancel

  • Puppydogs - February 7, 2010 - 12:33 am

    Oh my you are wonderful!

    I know you started this theme with cleaning out the freezer, but this is amazing! I am yeast challenged and so the bread dough thingy is wonderful!

    Thank you for sharing!!!ReplyCancel

  • Shelly B. - February 7, 2010 - 9:15 pm

    I LOVE THIS BLOG! Thanks for sharing your yummy recipes!ReplyCancel

  • Valerie - February 8, 2010 - 6:10 pm

    Those pretzel bites look soooo tempting and I have some frozen dough. I hope I'll have time to make them for a treat for my kids today (and pop a few into my mouth while I'm at it).ReplyCancel

  • Mimi - February 9, 2010 - 11:15 pm

    I'm not familiar with Rhodes Roll dough. Is it just a frozen bread dough? Your treat look fabulous.
    MimiReplyCancel

  • Karly - February 10, 2010 - 4:53 pm

    Looks delicious!ReplyCancel

  • Anonymous - February 18, 2010 - 3:30 am

    Those little pretzel bites are AMAZING! I'm only sad I looked at your site after the superbowl party.ReplyCancel

  • Audrey Crisp - March 27, 2010 - 1:27 am

    MAN! You always have the tastiest recipes posted! These sound and look delicious! THANKS!!ReplyCancel

  • Audrey Crisp - March 27, 2010 - 1:27 am

    Those look soooo yummy!!! THANKS!!ReplyCancel

  • Diana Baun - June 10, 2010 - 12:44 pm

    I wonder what other kind of homemade dough recipe you could use for this instead of the Rhodes frozen dough (don’t have it here). I wonder if I could make basic dough in the breadmaker and then use that?? Maybe I’ll just have to try it and see!!!ReplyCancel

  • Jill - September 11, 2010 - 3:59 pm

    I tried these pretzel bites and failed miserably all of mine turned very wrinkly after boiling and didnt rize again in the oven really bummed out please give me tips :) ReplyCancel

  • Sarah - February 24, 2011 - 5:27 pm

    Your treats look amazing! I want to try them. I hope i dont have any problem makeing them.
    What is the last picture of? It looks like marshmallows with a glaze on top.ReplyCancel

  • Karen - June 30, 2011 - 12:20 pm

    Would love to know a substitute for this Rhodes Roll, which I’ve never heard of or seen.ReplyCancel

    • Jonna - June 30, 2011 - 3:50 pm

      Hi Karen,
      Rhodes Roll dough is in the freezer section of our grocery stores. It is frozen dough that is in the shape of balls, or in a loaf shape. All we have to do is let it thaw, shape it, and then let it rise….just like homemade bread dough. Possibly your stores would have a different brand available in your area. Good luck! You could always use your homemade bread dough in place of the Rhodes roll dough. It’s just so darn handy!
      JonnaReplyCancel

  • Lynn - July 20, 2011 - 2:17 pm

    Those pretzel bites and other snacks look amazing!! I’m going to have to try them out for sure!ReplyCancel

  • Lovely things | Kitchen Dining Etc - July 20, 2011 - 7:31 pm

    [...] 9. Pretzel Bites –  You must see the recipes for these pretzel bites! You choose: parmesan, cinnamon sugar or both! [...]ReplyCancel

  • Kristen - July 25, 2011 - 8:52 am

    I’m not hosting any personal events any time soon (thanks to a much needed vaca) but I do believe I will be making these asap! Where can I find Rhodes Roll Dough? This is such a wonderfully simple recipe and set of instructions! Thank you so much for sharing! I can’t wait to try!ReplyCancel

  • Stephanie - July 29, 2011 - 1:41 pm

    I made these and posted the recipe to my blog Ladywiththeredrocker.wordpress.com. They were so good! Thanks for sharing.ReplyCancel

  • The Sexy Knitter - August 21, 2011 - 12:20 pm

    Great recipe, Jonna! I made a huge batch of both kinds of bites last night, and they were gobbled right up. You can read my recipe review on my blog: http://thesexyknitter.blogspot.com/2011/08/deliciousness-pretzel-bites.html

    Thanks for sharing!ReplyCancel

  • Christi's Chirps - September 7, 2011 - 9:21 am

    This is the best idea for a tailgate snack! I will definitely be making these soon! Thank you so much for sharing your recipe!

    Cheers!
    Christi

    christischirps.blogspot.comReplyCancel

  • Bobbie - September 12, 2011 - 10:14 pm

    OH. MY. GOSH. I am in love with these. The first batch we made a couple nights ago disappeared in under 2 minutes. Literally. Tonight I made a batch for just my husband and I. We like them with just salt, but the other methods were good too. Such an easy recipe and I have been sharing it with everyone I know!!ReplyCancel

  • Angela - September 13, 2011 - 9:21 am

    They look delicious! :) ReplyCancel

  • Allison - September 17, 2011 - 8:26 pm

    Found this recipe because of pinterest. Tried it today and it was AMAZING!!!! My taste buds have never been happier. I made all of mine with the cinnamon and sugar “coating.” oh man. The bag of rolls cost me just over $5 and made a TON of them! Will definitely be making them again in the future. I’ll be surprised if this batch lasts through the night :) ReplyCancel

  • Patty - September 18, 2011 - 10:46 pm

    Holy cow! Those cinnamon pretzel bites are my new bff! Easy, cheap, yummy. Da bomb!!ReplyCancel

  • Amy - September 26, 2011 - 4:49 pm

    Oh man…yum! I would love these with some cheese sauce.ReplyCancel

  • Marci - September 27, 2011 - 3:04 pm

    I just made these with my regular bread dough recipe and they are delish. THanks for sharing!!! (mine aren’t quite as pretty as yours. I’ll have to work on that)ReplyCancel

  • Jo Ellen - September 27, 2011 - 11:15 pm

    I absolutely love Auntie Em’s Pretzel bites but hate to pay their price or even have to visit the mall when I’m craving them. Then one day I came across your website and knew I had to try this recipe.

    I recently traveled to another state to visit my boyfriend and took the recipe with me. He was my taste tester and he LOVED them. I made both Salt and Cinnamon/Sugar, he liked the sweets better, of course. He also insisted I leave the recipe with him when I left. lol!

    The only thing I had a problem with (since i’m a perfectionist) I couldn’t get them near as round and pretty as you did. Any tips? I’m thinking that it may have to do with the fact that I quartered them before they thawed.ReplyCancel

    • Jonna - September 28, 2011 - 9:31 am

      Hi Jo Ellen,

      I did try to roll each little piece of thawed dough in a circle first. It really doesn’t matter however,
      they still taste scrumptious!ReplyCancel

  • Stephanie - October 1, 2011 - 2:14 pm

    These are soooo good! I made them last week and I plan on making them again today!ReplyCancel

  • Tara - October 2, 2011 - 7:37 pm

    This the second delicious looking/sounding I have clicked on that’s from your blog. Guess that means I need to be reading it. :) ReplyCancel

  • Sook - October 3, 2011 - 1:53 pm

    What a fantastic recipe!! Bookmarking this.. yum!ReplyCancel

  • Cindy - October 7, 2011 - 10:22 pm

    Yummy! Do you think pizza dough could work?ReplyCancel

    • Jonna - October 8, 2011 - 7:14 am

      Hi Cindy,
      I would sure give it a try. Make sure that you drop the raised dough in the water bath.
      JonnaReplyCancel

  • Megan - October 7, 2011 - 10:43 pm

    I made the pretzel bites with a bag of pre-made pizza dough from our Walmart grocery store and it turned out great! Even better, the bag of pizza dough only costs 88cents. A cheap, fun treat!ReplyCancel

  • Pam - October 13, 2011 - 10:28 am

    Can’t wait to try the pretzel bites.ReplyCancel

  • Alice - October 17, 2011 - 12:17 pm

    Made these last night. They didn’t stay as round as expected when I put them in the boiling water. I also should have let them brown more in the oven.
    I think that I let them rise too much (let the dough thaw too much in a warm oven) before making them into small balls. Still good though. Made some with butter and kosher salt the other wish Cinnamon and sugar. Will probably try these again.ReplyCancel

  • Tonya - November 2, 2011 - 9:52 pm

    Just adding a little know-it-all tidbit. German and soft pretzles get their chewy outside, soft inside texture and their browned exterior by boiling them in an alkaline solution, not just water alone. You can get this by adding 1 tablespoon of baking soda to 3 quarts of water in your pot. This also give pretzles a slight zingyness on the sides of your tongue when you are eating them. Incidentally the alkaline bath makes them brown much quicker than if they were just boiled, leaving the inside just cooked through and soft. Any frozen, yeast bread dough (as long as it is not sweet dough) would work in this recipe.ReplyCancel

  • Brandy - November 11, 2011 - 3:56 pm

    could someone email me a picture of the correct dough for the pretzel bites? I got the right name brand but its not the right kind. Thanks!ReplyCancel

  • hailey - November 28, 2011 - 5:54 pm

    pretzlesReplyCancel

  • Britney Vander Laan - December 6, 2011 - 11:37 pm

    Every time I see your pretzel bites picture on Pinterest, I about drool! I am at college so I haven’t been able to go home and make them, man I am counting days down cause this is deff one of the first things I want to make! They look amazing and I bet they taste amazing. Thanks for the great recipe!ReplyCancel

  • Foy Update: Garden. Cook. Write. Repeat. - December 7, 2011 - 8:23 pm

    Super disapointed this is based on prefab dough. Although I like the dips and sprinkles. May have to try this with homemade dough.ReplyCancel

  • Melissa - December 20, 2011 - 2:22 pm

    Hi Jonna, I just found your site and I absolutely love it! I too come from a family with 6 kids and 4 brothers who devour my baked goods nearly as fast as I make them! Haha. I’ll be making these pretzel bites in the next few days…and I’m sure they will be a hit around the house! :) Thanks for sharing!ReplyCancel

  • Jessica - January 11, 2012 - 1:19 pm

    These sound fantastic! I have never bought that Rhodes roll dough before can you just get it at any local gorcery store?
    Thanks!ReplyCancel

    • Jonna - January 12, 2012 - 3:43 pm

      Hi Jessica,

      You can find Rhodes roll dough in the freezer section of the grocery store. They are just little round balls of unbaked bread dough.
      They are very nice to have on hand!
      JonnaReplyCancel

  • Anna - January 12, 2012 - 8:15 pm

    How many do you get per loaf of bread? 16?ReplyCancel

  • Ginna - January 14, 2012 - 5:44 pm

    I was wandering what garlic you use (salt, powder, minced)?ReplyCancel

  • Catherine - January 15, 2012 - 11:14 pm

    My family loved the cinnamon sugar pretzel bites!!!! Awesome :) ReplyCancel

  • Brenna - January 16, 2012 - 6:25 pm

    I tried these and they were a horrible failure. They shriveled in the water which I wouldn’t have minded but I thought they were going to taste like pretzels. Instead they just tasted like rolls with some butter and Parmesan.ReplyCancel

    • Jonna - January 16, 2012 - 7:29 pm

      Hi Brenna,
      I feel so bad. The only thing I can figure, is that you possibly left them in the water bath a bit too long. Some of them might shrink, but once baked they puff again. This process also makes them chewy like a pretzel.

      Try, try again. We love these.

      JonnaReplyCancel

  • Robin danford - January 18, 2012 - 3:18 pm

    My pretzels didn’t turn out as well as expected. I wanted to take them somewhere but they were too ugly! Not chewy enough like a real pretzel. I will eat them, but probably won’t try them again.ReplyCancel

    • Jonna - January 18, 2012 - 5:16 pm

      Hi Robin,

      I’ve never had this problem. I might have a few of the balls shrivel, but they puff back up when baked.
      This might be due to over rising the balls, or leaving them in the water bath a bit too long.

      JonnaReplyCancel

  • Bethany - January 21, 2012 - 3:30 pm

    Thank you for the recipe and all the explanations. We made these this afternoon and they are delicious. I’m not sure they will last long enough to get some dipping sauces made! The only note I would add for anyone else wanting to make them is that the ones I baked on a dark metal baking sheet got a little too “done” on the bottom. The ones I made on a lighter metal baking sheet were just right. Thanks again!ReplyCancel

  • Amanda - January 22, 2012 - 2:33 pm

    Anyone have any experience with making these ahead of time? I’m looking to make them on a Monday or Tuesday for eating on Thursday and Friday (if they last that long!)ReplyCancel

    • Jonna - January 22, 2012 - 8:52 pm

      Hi Amanda,
      These are best to Eat the day baked or possibly the next day.
      Ours would never cast that long!
      jonnaReplyCancel

  • Jessi - January 23, 2012 - 3:06 pm

    So I know this was posted two years ago but I just found your blog. I’m new at the whole housewife deal and I’m excited to try many of your recipes!
    These look wonderful! I’m making a huge batch tonight for open house at work with week (what better way to tempt college students into a tutoring center than with free food?) and I can’t wait to see how they turn out! I have a bag of Rhoads, but I also saw a similar recipe that uses French bread dough, so I’m using both :) ReplyCancel

  • Lindsay - January 26, 2012 - 7:44 am

    I have never made anything with Rhodes dough before and I wanted to try this but my grocery didn’t have the Texas size dough, can I use any type of rhodes dough or does it have to be the Texas size for this recipe? Thank you!ReplyCancel

    • Jonna - January 27, 2012 - 8:25 am

      Hi Lindsay,
      The smaller ones will still work, the rolls just won’t be quite as big.
      You could even use the bread size frozen dough, and make small balls.
      jonnaReplyCancel

  • Lauren - January 26, 2012 - 5:35 pm

    Wow! I just made the parmesan pretzel bites – and they are amazing! I tend to be a little “kitchen-challenged” at times… so I’m thrilled that these turned out perfectly! I can’t believe I just made soft pretzel bites! :) Thank you so much, Jonna! They are amazing! I found you via Pinterest and will be sharing your blog with everyone I know! :) ReplyCancel

  • Kim D - January 30, 2012 - 5:03 pm

    What if I can’t find Texas size Rhodes Frozen roll dough? Would anything else work???

    Thanks. :) ReplyCancel

    • Jonna - January 30, 2012 - 5:18 pm

      Hi Kim,
      You can use the regular size dinner rolls, there loaf of bread dough, or the brand that you might find in your grocery store.
      All we have around her is the Rhode’s Brand.
      jonnaReplyCancel

  • Suzanne - February 15, 2012 - 11:21 am

    Ok, These look amazing! My teenage boys will be so happy…ReplyCancel

  • Jenna - February 18, 2012 - 6:45 pm

    Just made these, soo good! The only changes I made were I added a tablespoon of baking soda to the boiling water and I made them with kosher salt and garlic salt. YUM thanks!ReplyCancel

  • Sara - February 19, 2012 - 12:52 pm

    Just made the pretzel bites–and boy are they good! I personally like the cinnamon and sugar bites–probably because I have had a big sweet tooth lately! Thanks for the great recipe! I’ll have to check out more of your recipes.
    Thanks again.ReplyCancel

  • Ashley Hoyle - February 19, 2012 - 7:39 pm

    I made these for Walking Dead night at a friends house and they were a HUGE hit!! Thank you so much for sharing this!!ReplyCancel

  • Katy @ Live Laugh Love Craft - February 21, 2012 - 9:15 pm

    These look SO delicious! I will definitely be trying out the parmesan version very soon. :)

    Found you from this blog post: http://southernlovely.blogspot.com/2012/02/airplane-party.htmlReplyCancel

  • Lisa - February 29, 2012 - 6:22 pm

    Hi, what is Rhodes roll dough? Thanks.ReplyCancel

    • Jonna - February 29, 2012 - 6:40 pm

      Hi Lisa,
      Rhodes roll dough, is a brand of frozen unbaked bread dough that comes in loaf size or small balls of dough.
      You can find it in the freezer section, and it comes in bright orange packaging.
      All you have to do, is let the dough thaw, then you shape it anyway you like, and let it rise and bake.
      Maybe you can find a different brand in your freezer section. My newest post is a homemade version for Pretzel bites.

      JonnaReplyCancel

  • Kat - March 3, 2012 - 10:27 am

    Made these today with bread maker dough, EXCELLENT !!! Need to make balls smaller than you qould think (unless you want them big) cause they do swell but very yummy with cinnamon sugar.ReplyCancel

  • Hillary - March 4, 2012 - 7:28 pm

    I tried this recipe tonight and it was pretty amazing. I especially love the cinnamon sugar ones, but I never got around to making the glaze. On a side note, I wanted to suggest something that I personally think would be yummy (but as a college student with minimal basic kitchen essentials, I cannot try it at the moment). My idea is to make the bites, brush with melted butter, then dip into a mixture of crushed graham crackers and apple pie spice.ReplyCancel

  • Deanna - Mommygaga - March 6, 2012 - 2:27 pm

    Can I come over? LOL these look amazing!ReplyCancel

  • Jenna - March 8, 2012 - 8:57 am

    Not sure what the Texas dough is..what other dough can i use? I make my own pizza dough in my bread machine. Can i use that dough?ReplyCancel

    • Jonna - March 8, 2012 - 9:11 am

      Hi Jenna,

      Yes….I’ve used Pizza dough before!
      JonnaReplyCancel

  • Jennifer - March 21, 2012 - 11:39 pm

    Do you have any suggestions for a substitute instead of Texas size Rhodes roll? I have never seen such a product before. Obviously not in my area.
    Thanks!ReplyCancel

  • Jennifer - March 21, 2012 - 11:41 pm

    Ok.. didn’t see Jenna’s comment and the reply. Duhh. Sorry. :( Pizza dough.. ok. That could work. Any other ideas?
    ThanksReplyCancel

  • Melanie - March 28, 2012 - 7:08 am

    These look awesome & I can’t wait to try them! Do you think I could make a batch then freeze them? I’d love to have some that I could just pull out the freezer and heat up in the oven as a snack.ReplyCancel

  • Samantha - April 6, 2012 - 1:45 pm

    I tried these, but if you don’t have the “roll” frozen bread dough, just the bread sizes.
    Cut them in fifths(just like the first picture) then cut them in fours like the second work. They are about the same size and work great :) ReplyCancel

  • Kimberly@FiveLittleChefs - April 20, 2012 - 8:42 am

    My Little Chefs had SO much fun making these! Thank you so much for the recipe. This recipe is kid tested! http://www.fivelittlechefs.com/2012/04/pretzel-bites.htmlReplyCancel

  • Gypsie - April 20, 2012 - 10:18 pm

    this looks fantastically amazingly yummy! i’m gonna have to try this and soon! thanks :) ReplyCancel

  • Delisa - April 23, 2012 - 4:32 am

    Made 72 of these things. My kids gobbled them up. So bad!ReplyCancel

  • Lissa - May 6, 2012 - 7:49 pm

    These look amazing. I may have to make them when my husband is out of town, just in case they turn out awful haha Would Pillsbury biscuits work? I know it might be different since they are pre-risen. So would I just cut them into pieces, and then do the water bath and bake without waiting for them to thaw or rise?ReplyCancel

  • [...] still making pretzel bites. Note: they taste horrible if you replace sugar with Splenda. We’ve been trying to cut sugar [...]ReplyCancel

  • annomys - May 30, 2012 - 9:21 am

    love the pretzel bites great flavorReplyCancel

  • Melissa - June 7, 2012 - 9:30 pm

    I had high hopes for this recipe. I used Kroger brand rolls and followed the directions. The only difference I did was add baking soda to the water and I didn’t roll in parmesan or cinnamon sugar. I just brushed with butter and salt then made the cheddar dip. I don’t know if it was the brand or what, but it didn’t taste like a pretzel. It just tasted like a bland chewier roll. It wasn’t bad.. but still doesn’t satisfy the pretzel craving like mall pretzels do.

    Have other people had better luck? Does Rhodes end up tasting more like a pretzel?ReplyCancel

    • Jonna - June 9, 2012 - 10:25 am

      Hi Melissa,

      I have only used the Rhodes brand dough.

      JonnaReplyCancel

  • lucia hasbun - July 7, 2012 - 7:22 pm

    OMG, they look sooo easy and DEVINE. Gonna try them this week. Thank you for sharing these recipes.ReplyCancel

  • Jonna Hood - July 12, 2012 - 11:52 pm

    Where do you buy a “Rhodes Roll” for the pretzel bites?ReplyCancel

    • Jonna - July 15, 2012 - 10:31 am

      Hi Jonna,

      Hey….we have the same first name! It shocked me, as I really thought I was the only one.
      I buy Rhodes roll dough in the freezer section of our groceries stores.
      Hope you can find it, if not just make homemade pretzel dough.
      JonnaReplyCancel

  • Grace - August 4, 2012 - 2:36 pm

    I had a bit of trouble finding Rhodes rolls and I tried all the local grocery stores. Finally I googled what they were and it turns out it is a staple product at Wallmart. I found 3 variations, dinner rolls,, Texas sized rolls, and white bread loaf. I’m thawing the Texas rolls right now to try this drool worthy recipeReplyCancel

  • Grace - August 5, 2012 - 8:26 pm

    They have Rhodes rolls at WalmartReplyCancel

  • Jamie Wetherald - August 8, 2012 - 1:47 pm

    I just wanted you to know that we just made these using a basic roll dough. When I bake bread and rolls I usually tripple the batch so that we can pull them out and proof them anytime we want rolls for dinner. Well I only had 8 rolls left so I used them and ended up with 64 pieces. They came out wonderful! and to accompany them I made a “chic-fil-a sauce” receipe i also found on pintrest! They were so good together my daugher asked me to make them special for her slumber party! so thank you so much!ReplyCancel

  • Shannon Thomas - August 14, 2012 - 12:36 am

    I’d like to share my story of these pretzels.
    Once upon a time a girl named Shannon was up late re-watching One tree Hill. She happened to be watching the episode where Nathan has to go work at the pretzel shop in the mall.
    Being pretty hormonal, Shannon suddenly could not live without a pretzel, so she quickly scoured pinterest for a quick fix.
    Then she found her knight in shining armor, a link to just get off your butt and bake.
    She whipped up the pretzels and continued the guilty-pleasure marathon, all while binge eating approximately 83 of these fantastic pretzel bites.
    She lived plumply ever after.
    The end.ReplyCancel

    • Jonna - August 16, 2012 - 6:50 am

      Hi Shannon,

      That gave me a good laugh for the day!
      Oh can I ever relate to the hormonal thin!
      Thanks so much for taking the time to leave me a sweet comment.
      I sure appreciate those who do.

      JonnaReplyCancel

  • wifemothereventplanner - August 30, 2012 - 2:41 pm

    omg. This makes my soul very happyReplyCancel

  • Lisa Kastina - August 31, 2012 - 6:49 am

    What is a Texas size Rhodes roll. Also if I don’t have it in my area then what could be used in place of it.
    Btw….these look awesome. I’m a huge pretzel lover. Thanks for sharingReplyCancel

    • Jonna - August 31, 2012 - 11:21 am

      Hi Lisa,

      Rhodes rolls….original size and Texas size which are a bit larger, are frozen balls of bread dough.
      They come in a large package and are found in the freezer section on your grocery stores. Hopefully you
      will be able to find them. (Freezer section) You simply thaw as many little balls of dough as you like, and then make
      yummy dinner rolls, scones, pretzels or a number of other desserts. They are very handy to have around.
      I also have recipes for homemade pretzel dough as well on my site. I hope you can find the frozen dough balls….Rhodes makes
      it sooooo simple though.

      JonnaReplyCancel

  • Grace - September 2, 2012 - 1:14 pm

    Made these today and they were soooo good! My new go-to snack.ReplyCancel

  • Kendra - September 2, 2012 - 5:21 pm

    These are amazing!! So much bigger than I had anticipated and made so many! We made few different kinds….cinnamon and sugar. Tried the parmesan cheese kind. And made some with salt, garlic powder and Italian seasoning. (those were my faves) got me thinking of all the other different kinds! You can sprinkle with dill or ranch seasoning. Make them spicy. Roll them out to make bread sticks…I’m going crazy!!! Will definitely be making these very soon!!ReplyCancel

  • Kate Moore - September 16, 2012 - 9:54 am

    I tried these this morning and bombed on the recipe :( I’m not sure where I went wrong, but I think I would try not boiling them next time and instead just letting them rise a bit longer so they’d be a tiny bit bigger. Do you think that would work?ReplyCancel

    • Get Off Your Butt and BAKE! - September 16, 2012 - 6:27 pm

      Hi Kate,

      Oh gee….try again. It’s the in and out of the bath that makes them chewy like a pretzel. If you don’t do this, they will still be good, but more like little rolls.
      JonnaReplyCancel

  • Kelly - September 17, 2012 - 1:22 pm

    These are not helping with my Weight Watchers. haha!! My 7 year old is weird. She didn’t like them?! The real test will be when my husband gets home from work. My 2 year old liked them though. I will make them again. But I will have to hide them from me. (if that’s even possible) LOLReplyCancel

  • Michele - September 22, 2012 - 12:59 pm

    Question…… can you use pizza dough for the bitesReplyCancel

    • Get Off Your Butt and BAKE! - September 22, 2012 - 1:46 pm

      Hi Michele,

      It’s hard for me to know the answer to that question, without seeing your pizza dough. I’m sure if it’s a homemade pizza dough with a lot of stretch to it, it will probably work fine.

      JonnaReplyCancel

  • Tami - September 23, 2012 - 9:28 am

    How long will the pretzel bites keep? Thinking about making these as giftsReplyCancel

    • Get Off Your Butt and BAKE! - September 23, 2012 - 5:32 pm

      Hi Tami,

      These are best eaten the same day you bake them.
      They really aren’t something you want to take as a gift, unless you Bake & Take!
      JonnaReplyCancel

  • monica - October 3, 2012 - 5:28 pm

    These look amazing!! I can’t wait to make them! Thanks for sharing :) ReplyCancel

  • Marsi - October 7, 2012 - 4:21 pm

    These were seriously amazing! I made these for a Sunday afternoon snack and couldn’t stop eating them! I no longer need to go to the Mall and get Auntie Anne’s pretzels I can just make these at a way cheaper price!ReplyCancel

  • Debbie - October 8, 2012 - 1:04 pm

    Love this pretzel recipe! Your blog is awesome!!ReplyCancel

  • susan Reyea - October 8, 2012 - 7:04 pm

    These are just perfect with raw pizza dough in Publics , find them or ask for them , thee are easy and fun and and the fought keeps in the frezzee for weeks. Enjoy…ReplyCancel

  • Susan Reyes - October 8, 2012 - 7:10 pm

    Forgot to explain they are found in the Bakery dept at Publics. Or you can ask for frozen if not making right away.ReplyCancel

  • Victoria - October 17, 2012 - 11:46 pm

    This might be a silly question, but I’m new to any kind of cooking and I just need some sort of clarification. When you’re letting the bites rise (double in size) are you doing that by putting them until the oven or just letting them sit?ReplyCancel

    • Get Off Your Butt and BAKE! - October 18, 2012 - 8:49 am

      Hi Victoria,

      Cover them with a clean kitchen towel, or even saran wrap and let the balls of dough double in size….while sitting on your countertop.

      JonnaReplyCancel

  • Yii-Huei - November 5, 2012 - 1:35 am

    I’m thinking of making these soon because I LOVE soft pretzels, and have never made them before but wanted to try the bite size first. I was wondering though, could I make a variation of half whole wheat and half all purpose flour? Or that wouldn’t work? I’m fine with sticking to all purpose, but if I can use whole wheat, I think that’d be really great!ReplyCancel

  • Jill - November 5, 2012 - 4:36 pm

    I made these pretzel bites, the first time they were perfect and awesome, so delicious!!!! Second, Third, Fourth, Fifth, they are not working. What happened? They turn out doughy (almost like snot) in the middle and don’t plump back in the oven. I am lost, not sure what I am doing wrong. Any suggestions? I don’t add salt to the water, I grease my cookie sheets for them to raise, I let them double in size, bake at the normal temp and for the recommended time.ReplyCancel

    • Get Off Your Butt and BAKE! - November 5, 2012 - 7:08 pm

      Hi Jill,

      The only thing I can think of is that you left them in the water a bit too long.
      Make sure that they raise double in size as well, before the water bath.

      JonnaReplyCancel

  • Jessica - November 8, 2012 - 9:13 pm

    Do you think the rhodes bread dough would work the same as the rolls?ReplyCancel

  • Kim - November 17, 2012 - 5:22 pm

    I am making these tonight and I have waited 45 minutes and the dough does not look double in size to me??!!ReplyCancel

  • Jen - November 21, 2012 - 5:04 pm

    Just made these for an appetizer for Thanksgiving. I hope they last overnight. I just saw your comment that they are better served the same day as baked. I agree with another commenter who said they turned out much larger than I expected. When you called these “bites” I expected something bite-sized. These are at least 2-3 bites in size. More like mini-rolls. They turned out fantastic (both parmesan and cinnamon-sugar). Luckily, they are also SUPER easy so if they don’t taste as great tomorrow morning, I will whip up another batch. :)
    THANKS for sharing your wonderful recipes.ReplyCancel

  • Tracy - December 22, 2012 - 8:56 pm

    I made these a few months ago and they were great! I want to make them for a party so I need to do as much prep as i can…is it better to make them fully and reheat or can I boil than then cook a few hours later?ReplyCancel

    • Get Off Your Butt and BAKE! - December 23, 2012 - 1:37 pm

      Hi Tracy,

      These pretzel bites are best eaten the day you make them. They can be re-heated, but just won’t have the same punch!
      You also need to bake right after boiling them or they will wrinkle up.

      JonnaReplyCancel

  • Jenn - January 5, 2013 - 11:39 pm

    I thought the whole point of making pretzels was the baking soda in the water. Did I mess that in your recipe?ReplyCancel

  • Jo - January 9, 2013 - 5:34 pm

    Hi, I’m a little confused. I don’t have frozen bread dough where I am, so I looked up your pretzel dough recipe. With this one, you have to let it double in size but that one you don’t? And what if I make them with pizza dough.. Would I have let that double in size first? Any help would be appreciated! Thanks in advance. (sorry if this is a dumb question, I’m not much of a baker)ReplyCancel

    • Get Off Your Butt and BAKE! - January 10, 2013 - 5:40 pm

      Hi Jo,

      With the frozen (Rhodes roll dough – found in the freezer section of our grocery stores) you just thaw it-shape it- and let the balls of dough double in size.
      With homemade pretzel dough, you let the dough rise until double, then shape into pretzels and rise again until double in size.
      I hope this makes sense…if you’re still confused, email me.

      JonnaReplyCancel

  • Anna T - January 13, 2013 - 3:51 pm

    I’m making these a little ahead of time, for a get together tonight. What is the longest they can rise and turn out right? i don’t want to make them too early but i don’t want them to rise too long either.ReplyCancel

  • Melanie - January 20, 2013 - 3:10 pm

    So I couldn’t find the Rhodes brand, plus I like to make things from scratch, so I incorporated your recipe with the recipe from http://leecooks.blogspot.com/2012/02/homemade-pretzels.html?m=1
    They turned out amazing! I made 1/3 plain (salt only), 1/3 garlic butter with Parmesan (my husband’s favorite), and 1/3 butter with cinnamon sugar (my favorite). I made about half of the dough in little bite-size balls and half I rolled into 5 inch sticks. Both work well, but I like the balls a little better. Thanks for your recipe!ReplyCancel

  • Nancy Haynes - January 22, 2013 - 2:23 pm

    love your recepiesReplyCancel

  • Canadianbudgetbinder - February 1, 2013 - 1:18 pm

    I’m sure like all the rest of your fans they are saying, wow these look awesome! I’m making them for Super Bowl weekend with the boys! CheersReplyCancel

  • Nanci - February 3, 2013 - 2:49 pm

    I just made both the parmesan and the cinnamon sugar varieties. Oh my word…I cannot decide which is yummier! I used the Rhodes rolls regular size, since they didn’t have the Texas size. I just cut them in half instead of fourths and it worked fine. I did have to bake them almost 25 minutes at 375 degrees to get them to brown. They are delish and now I’m ready for the Super Bowl. Thanks for posting!ReplyCancel

  • Jackie Kraftchick - February 22, 2013 - 11:37 am

    The pretzel bites looks so good – I want to make a batch to take to my buddies at our scrapbooking crop tomorrow. I could only find the Rhodes dinner rolls not the Texas size. Should i just cut them in half? HELP!

    JackieReplyCancel

  • Jackie Kraftchick - February 22, 2013 - 11:46 am

    I should have read the comments first – I found the answer – thanks for sharing this.

    jackieReplyCancel

  • Alishia - June 8, 2013 - 10:07 am

    Add to the water 1T salt and 4T baking soda! This gives them the dark brown pretzel like crust. I’ve been doing this for a while and they come out much more pretzel like.ReplyCancel

    • Get Off Your Butt and BAKE - June 8, 2013 - 8:35 pm

      Hi Alishia,

      I often do this as well. When I did this post for Rhodes Rolls, I needed to follow their original. This does help give the top a beautiful golden color and a saltier taste!

      JonnaReplyCancel

  • Mari Lyn - November 29, 2013 - 10:53 pm

    Seventeen photos for a recipe that begins with frozen dough? You don’t think this might be a tad excessive?

    At some point adding photos — even pretty photos with pretty font — ceases to be a benefit to your readership. In fact, by illustrating all the steps and showcasing the alternative toppings you are confusing your audience. If you haven’t the language skills to explain how to layer a paper towel on top of a cloth towel, then you shouldn’t have a blog. If your readership is unaware of the difference between parmesan cheese and cinnamon, they are addle-minded and shouldn’t be left alone in the kitchen.

    Hi Mari Lyn,

    You must have a lot of time on your hands!

    JonnaReplyCancel

    • Stephanie - January 28, 2014 - 7:36 pm

      Mari Lyn, that was just down right mean. YOU are the one who should just skip this blog and move on. I really appreciate the step by step illustrations and being able to read through the comments to find answers to my questions. And by the way, I am a really good cook! Thanks Jonna!ReplyCancel

  • Melissa - December 12, 2013 - 2:40 pm

    These were so wonderful! I really enjoyed the step by step pictures because it helped illustrate the process and I could then compare my food to (what it should look like)yours. These turned out amazing! I am bringing them to two parties and can’t wait! I love your blog! Keep doing what you are doing! Haters gonna hate.ReplyCancel

  • Heather Haugen - January 25, 2014 - 4:52 pm

    My family loved the cinnamon and sugar bites! Thanks for the recipe!

    Heather :) ReplyCancel

  • Bre - March 21, 2014 - 10:34 am

    I only have the regular sized rolls can I use those instead of the Texas sized rolls? Maybe cutting them in twos instead of fours?ReplyCancel

GLAZED CINNAMON RAISIN KNOTS

O.K . . . if we have to, it’s time to get our game on! You could do it this way. Believe me now? . . . this will seal the deal! Rhodes . . . you should hire me! Come on get off your butt and make these. It’s a snap . . . SWAP […]

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  • Justine - February 5, 2010 - 11:23 pm

    Your pics and directions are fabulous. Yum!ReplyCancel

  • Bergamot - February 6, 2010 - 7:02 am

    The knots look glamorous and really tempting. The step by step directions are kinda nice and cute.ReplyCancel

  • Kat - February 6, 2010 - 10:25 pm

    Genius…I seriously love your blog.ReplyCancel

  • Brandi - February 6, 2010 - 11:10 pm

    Yum! I would gladly trade the remote for one of those. I better not make them though, because I am not sure i could stop at just one!!! I love all the cute comments on the pictures. I am not sure that sitting in a bowl of butter is considered skinny dipping though, I would say more like Chunky dunking!!!ReplyCancel

  • Bo - February 11, 2010 - 5:25 am

    oh my…those look great and easy. I love anything with cinnamon in it!ReplyCancel

  • Camille - August 28, 2010 - 7:59 pm

    Just made these. My husband loves me even more & they are absolutely WONDERFUL!! So much easier than the 4 hour process my homemade recipe calls for and just as good- if not better!ReplyCancel