Strawberry Oatmeal Bars

Baguio is known to be the “summer capital of the Philippines” because of its cool climate, perfect for escaping the scorching heat of Manila. It is also popular for the fresh vegetables, fruits, and flowers that you can get from their markets.

I have been to Baguio twice. I always wanted to go back there but it would require at least three whole days (out of my usual 9-10 days vacation in Manila) because of the 8-hour drive from Manila to Baguio, and another 8 hours back. So that’s 16 hours of travel!

Strawberry-picking is one of the activities I would like to try. It would definitely be a great experience to harvest fresh strawberries and not just get them from the supermarkets packed in plastic boxes.

Just recently, my friend brought home some strawberry preserves for me. I am not fond of jams and preserves, but thinking about the farmers who harvested those strawberries and made them into preserves to earn a living, it would be heartbreaking to let it go to waste. So again, being the “I hate to see food go to waste” person that I am, I needed to find a recipe to put it to good use…

Strawberry Oatmeal Bars

Adapted from The Pioneer Woman


  • 1 3/4 stick cold butter, cut into small pieces
  • 1 1/2 cup plain flour
  • 1 1/2 cup oats (quick or regular)
  • 1 cup packed brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 jar (10-12 oz) strawberry preserves


  • Preheat the oven to 175 C. Butter a 9 x 13 or 8 x 10 baking dish.
  • Mix together the flour, oats, brown sugar, baking powder, and salt.
  • Cut in the butter with a pastry cutter (or in my case, a fork!) until it resembles coarse crumbs.
  • Sprinkle half the mixture into the pan and pat lightly to pack it a little tight.
  • Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around.
  • Sprinkle the other half of the oat mixture over the top and pat lightly again.
  • Bake until light golden brown on top, about 30 to 40 minutes.
  • Remove from the oven and let cool in pan.
  • When cool, cut into squares and serve.

Now, this one is definitely LOVE! Even the kiddo digged into it! The oatmeal crust was able to balance the sweetness of the strawberry preserve. I guess it would also work with blueberry or peach, depends on what you have in your pantry.

It would be great to pair it up with coffee or tea! (caffeine-free tea for the preggo lady, please!)

Give it a try this weekend… Enjoy!

Thanks for dropping by,

Alexa’s Mom


Banana Muffins

Whenever we have some overripe bananas in the office, I bring them home and make some muffins. I hate to see food go to waste!

Banana Muffins


  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted


  • Preheat oven to 350F (175C). Coat muffin pans with non-stick spray, or use paper liners.
  • Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Optional: Add chocolate chips and/or walnuts, according to your heart’s desire.
  • Scoop into muffin pans and bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Isn’t it pretty? It’s yum too!



Alexa’s Mom

Chia Seeds as Egg Substitute

Hello there!

Holidays had passed and now it’s already February of 2015! January just flew by like that.

And because the holidays have made us gain those extra pounds, I want to try my best to eat healthier starting this new year. I thought of replacing some of my baking ingredients with healthy alternatives, like mashed avocado for butter, applesauce for sugar, or chia seeds for eggs.

I started off with replacing eggs with chia seeds. I saw it before on TV and in Pinterest but never really looked into it. Who would have thought that these tiny seeds have such great nutritional value! Here are 10 reasons why you should add chia seeds to your diet:

Combat Diabetes

Chia is being studied as a potential natural treatment for type-2 diabetes because of its ability to slow down digestion. The gelatinous coating chia seeds develops when exposed to liquids-can also prevent blood sugar spikes.

Get More Fibre
Just a 28-gram or one-ounce serving of chia has 11 grams of dietary fibre — about a third of the recommended daily intake for adults. Adding some chia to your diet is an easy way to make sure you’re getting a good amount of fibre, which is important for digestive health.

Stock Up On Omega-3
Chia seeds are packed with omega-3 fatty acids, with nearly five grams in a one-ounce serving. These fats are important for brain health. “There’s better conversion of omega 3s into the plasma or into the food than with flax seed,” said researcher Wayne Coates.

Stronger Teeth And Bones
A serving of chia seeds has 18 per cent of the recommended daily intake for calcium, which puts your well on your way to maintaining bone and oral health, and preventing osteoporosis.

Don’t Forget Manganese
Manganese isn’t a well-known nutrient, but it’s important for our health: it’s good for your bones and helps your body use other essential nutrients like biotin and thiamin. One serving of chia seeds, or 28 grams, has 30 per cent of your recommended intake of this mineral.

Plenty Of Phosphorus
With 27 per cent of your daily value for phosphorus, chia seeds also helps you maintain healthy bones and teeth. Phosphorus is also used by the body to synthesize protein for cell and tissue growth and repair.

Pack In The Protein
Chia seeds also make a great source of protein for vegetarians and don’t have any cholesterol. One 28-gram serving of these super seeds has 4.4 grams of protein, nearly 10 per cent of the daily value.

Fight Belly Fat
Chia’s stabilizing effect on blood sugar also fights insulin resistance which can be tied to an increase in belly fat, according to Live Strong. This type of resistance can also be harmful for your overall health.

Get Full. Faster
Tryptophan, an amino acid found in turkey, is also found in chia seeds. While tryptophan is responsible for that strong urge to nap after a big Thanksgiving dinner for example, it also helps regulate appetite, sleep and improve mood.

Improve Heart Health
According to the Cleveland Clinic, chia seeds have been shown to improve blood pressure in diabetics, and may also increase healthy cholesterol while lowering total, LDL, and triglyceride cholesterol. All good news for your ticker!

Now you ask, how can chia seeds replace eggs in your recipe? Very quick and easy!

For one egg, combine 1 tbsp chia seeds with 3 tbsps water in a small bowl. Let it sit for about 15 minutes until it forms a thick gel. You can use this for cookies, cakes, and muffins.

Interesting, isn’t it? I tried this with my oatmeal cookie recipe. I just had to extend the baking time by about 10 minutes as the dough is a bit more moist than the original recipe, but it was good. I couldn’t tell the difference.

If you are not into baking, you can add chia seeds to your smoothie or your breakfast oatmeal for that extra pack of nutrients.

So, don’t forget to grab that bag of chia seeds on your next trip to the supermarket!

Thanks for dropping by,

Alexa’s Mom

Old-Fashioned Cinnamon Rolls

It’s almost Christmas, exactly three weeks from now. Time really flies when you’re having fun, or in my case, when you’re busy.

Having a day job and coming home to a very active toddler who knows that Mommy should be home by 7:30 pm, I’m in luck when I escape for an hour or two of me time to do some baking, get a massage, or go to my yoga class.

Just an update, Alexa is now 14 months old. She likes running after other toddlers and baby-talking to them. She had her share of bumps and falls, but she’s a strong little one… she would stand up, and attempt to do it again! *facepalm* .. and oh, she loves toothpaste commercials and brushing her teeth!

Today, I am sharing with you one of my favorite recipes, the Old-Fashioned Cinnamon Rolls from I have made Cinnamon Scrolls before, but I feel that this is much, much better!

Old-Fashioned Cinnamon Rolls



  • 3 1/2 to 4 cups plain flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 4 1/2 tsp instant dry yeast
  • 1 cup milk
  • 1/4 cup butter or margarine, room temp
  • 1 large egg
  • Cooking spray or oil to grease bowl and pan


  • 1/2 cup sugar
  • 2 tsp ground cinnamon
  • 1/4 cup butter or margarine, room temp
  • 1/2 cup raisins (if desired)
  • 1/4 cup finely chopped nuts, if desired


  • 1 cup powdered sugar
  • 1 tbsp butter or margarine, room temp
  • 1/2 tsp vanilla
  • 1-2 tbsp milk


  • In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
  • In a 1-quart saucepan, heat the milk over medium heat until very warm (around 45-50°C). Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened.
  • With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
  • Spray a large bowl with the cooking spray or wipe with an oiled kitchen towel. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • In a small bowl, mix 1/2 sugar and the cinnamon, set aside. Grease a 9×13-inch baking pan, set aside.
  • Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
  • Using your hands or a rolling pin, flatten dough into a 10×15-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • Move the oven rack to the middle position of the oven. Heat the oven to 180°C. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  • In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
This recipe yields 15 rolls, but because I stretched the roll longer to make the diameter about 3-inch, I was able to make 30 rolls. The size was just perfect, and I was able to share it with more friends!
Doesn’t it look yummy?
Try it and enjoy!
Alexa’s Mom

Pandesal (The Remake)

Hi guys!

These past weekends, I was busy “perfecting” my pandesal. Remember that I made Pandesal before? Click here if you missed it. Yes, it took almost a year before I tried to do it again. Now with the right ingredients and technique (for me at least. The previous recipe source just didn’t work out well for me *grin*).

Pandesal (Improved version)

Recipe from Busog! Sarap!


  • 4 cups plain flour (I used bread flour)
  • 3 tsp instant dried yeast
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 5 tbsp softened butter
  • 1 tbsp oil
  • 1 egg
  • 1/2 cup water
  • 1/4 cup evaporated milk
  • 1/2 cup fresh milk
  • bread crumbs (fine)


  • Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook.
  • Add egg, butter and oil.  Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients.
  • Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first (or until the liquid mixture is warm enough) before pouring it to  your Pandesal mix.
  • Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.
  • Prepare a large mixing bowl (preferably stainless steel) and wipe the inside with an oiled kitchen paper towel.  Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand.  Lightly oil your hands and remove the dough.  Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl.  Cover the bowl with cling wrap.
  • If the weather is hot, just leave the bowl on your kitchen bench. If it’s cold, pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level.  Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it doubles in size.
  • Lightly flour your kneading area with a bit of flour.  Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it.  If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
  • Cut the dough in 4 equal pieces. Take one portion of dough and roll into a log. Cut into six pieces. Do the same for the other three portions of the dough. You now have 24 pieces of dough.
  • Roll each piece of dough in fine bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for another hour.
  • Preheat your oven 200C and bake your tray of Pandesal on the top second rack for 10-15 minutes.
  • Serve.

I was really excited that I got it this time, so I did it for 2 weekends, making it my baon to work. On the first weekend, I actually did it twice. I failed the first time because the dough did not rise. The liquid mixture was not warm enough to activate the yeast. I forgot that the milk just got out of the fridge and was still cold. So I repeated the whole process, making sure that the liquid mixture is warm before adding into the dry mixture. Perfect!

Here are some tips for you: 

  • Yeast needs warmth to activate. Do not do the same mistake that I did! I do not have kitchen thermometer, so I gauge the warmth of the liquid by touching it. If it is hot but my finger can bear the heat, it’s good to go. You can use this guide if you want the best temperature for your yeast.
  • Knead the dough properly. There’s an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. (source)
  • Let the dough rest. Do not disturb the dough while it is rising. (source)
  • Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won’t rise upwards. Instead, it will spread and possibly collapse. (source)
  • You can adjust the size of the dough according to your preference. Personally, I like smaller pandesal, those that I can finish in two bites.
  • You can freeze Pandesal Rolls once they’re completely cooled down.  Seal them up in rows inside freezer bags and freeze them that way.  Take a packet out of the freezer and defrost them inside the fridge overnight, ready to be reheated the following morning for breakfast.
  • After the baking time (with the oven already off but still hot), you can leave the pandesal in the oven for another 10-15 minutes to make it brown and crispy on the outside.


P.S. Sorry no photos, but trust me, this one is better and more authentic than my previous one!

Thanks for dropping by,

Alexa’s Mom

UPDATE (16 August 2014):

Here’s a photo of my freshly baked pandesal. I took it out of the oven about 10 minutes post baking time to make it tostado like this. It’s yummy with butter or margarine.


Choco Chip Oatmeal Cookies

I am not a fan of oatmeal per se, but when they are turned to cookies, I LOVE!

Why haven’t I thought of making this recipe earlier when, every time I open the kitchen cupboard, I would see that big bag of quick cook oats! Thanks to Erwan Heusaff’s website for featuring this perfect oatmeal cookie recipe. I didn’t do his flavored version, but I did add some semi-sweet chocolate chips.

Be warned: Erwan is sooo hot that you would want to play his videos over and over and over again!!! I did, haha!

Chocolate Chip Oatmeal Cookies

Adapted from The Fat Kid Inside


  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1/4 cup cooking oil
  • 1 tbsp low fat milk
  • 1 egg
  • 1 cup instant or quick cook oatmeal
  • 1 cup flour
  • 1/2 cups semi-sweet chocolate chips


  • Pre-heat oven at 180 deg C.
  • Mix all ingredients except oatmeal, flour and chocolate chips in a medium-sized bowl
  • For crisp cookies, do not put in milk. For chewy cookies, add 1 tbsp milk. (I opted for the crisp cookies)
  • Gradually add in the oatmeal and flour. Once well-combined, add in the chocolate chips and mix until distributed evenly.
  • Drop about tablespoonfuls of dough onto a greased baking sheet, 2 inches apart.
  • Bake until light brown for about 10-15 minutes.
  • Makes about 2 dozen cookies.

I love the crispness of the cookie, with just a hint of sweetness to it. I also made a version of it without the chocolate chips, so we have some snack variation.

Do try this recipe out! Other easy dessert recipes that I recommend for you to try are my brownies and chocolate crinkles. They are my go-to recipes whenever I am in need of a fast sweet fix.


Thanks for dropping by,

Alexa’s Mom

Chocolate Biscuits

At 5.5 months, our baby Alexa seems to be changing her sleep cycle and have been asking for milk in the middle of the night. She’s growing up so fast that she needs more food/milk and her yummy fat fingers ain’t enough any more to last her through the night!

Last night, after tucking Alexa in bed, my sister and I baked the rest of the chocolate cookies from last Valentine’s Day. Yes, the dough has been chillin’ in the fridge for almost a month! The lazy me haven’t forgotten, but was just not in the right mood to work on it.

Hearts are for Valentines. This time, we shaped them into stars, bears, and dachshunds.

Aren’t they adorable? Nice to eat with ice cream or dipped in fresh milk. YUM!

Cookies and Ice Cream

Ice cream sandwich is love! Especially vanilla ice cream in between two chocolate cookies, just makes me look back during my school days when I would save up some money just to buy my childhood favorite, Presto Funwich.

Ice cream sandwich can also come in pandesal (in the Philippines) or wafers (in Singapore), but my heart still goes to Funwich, or something similar to that.

Valentine’s Day was spent at home, with a homemade dinner for 4… with the baby on my lap, wide-eyed, watching us eat like she wanted to have some too. I guess she’s excited as we are for her to start on solids.

We are not so much into flower-giving, but Daddy surprised her 2 lovely ladies with single stemmed roses, peach for baby and purple for mommy. I asked him “Why not red?” He answered, “Because peach and purple are our wedding’s color motif.” Actually, it’s purple and orange, haha. But nonetheless, he’s too sweet to remember that!

Peach rose for the baby

As I mentioned, I love ice cream sandwich, so I made us some for dessert. Unfortunately, it wasn’t successful as a sandwich. But the cookies are so delicious that we didn’t mind the failure and turned them into toppings.

Ice Cream Sandwiches

Recipe from Missy


  • 1 cup (1 stick) room temp butter
  • 1 1/4 cup brown sugar
  • 1 1/2 tsp vanilla
  • 2 tbsp milk
  • 1 egg
  • 1/2 cup cocoa
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • ice cream in rectangular cardboard container (I used the normal scoopable ice cream, not recommended!)


  • Preheat oven to 180 C.
  • Beat butter and brown sugar with an electric mixer on high until creamy.
  • Turn mixer to low and add egg, vanilla and milk.
  • Sift together flour, cocoa, baking powder and salt in a medium-sized bowl. Be sure to sift or cocoa clumps will remain in the batter.
  • Slowly add flour to butter mixture (turning off mixer in between and scraping down the sides of the bowl with a spatula) just until combined. Dough will appear sticky.
  • Remove dough only a lightly floured surface, combine into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
  • Remove from fridge, flour a rolling pin and roll dough (1/4 inch thickness) on existing plastic wrap to keep from sticking.
  • Cut cookies using cookie cutter of choice and place on a parchment lined baking sheet. You can design your cookie with a skewer or a smaller sized cookie cutter (like I did!).


My cutie little helper!

  • Bake for 5-6 minutes. Cookies should be slightly underdone. Let it cool completely on a wire rack.
  • Using scissors, cut down the sides of the ice cream container to completely remove ice cream in one block. (This is where I failed for using the wrong ice cream type.)
  • Cut the ice cream into 1 inch slices. Using the same cookie cutter used for the cookies, cut out the ice cream and place between 2 cookies. Slightly smash the sandwich together to evenly distribute the ice cream.
  • Place assembled sandwiches back on the cookie sheet and freeze for 1 hour.
  • Eat!

“It doesn’t matter how many times you fail—you only have to be right one time.” – Mark Cuban

… and for me, I think this one is right. Not according to the recipe though. But it is right!


Fake Betty Crocker Brownie Mix

This morning, my aunt and uncle arrived from Manila to stay with us for some time to help take care of Baby Alexa. I’m so thankful that they can spend time with us, no work or other obligations back home to worry about. For first time parents like us, it’s a huge relief to have family around who would know what to do when the “big day” comes and everything that comes after that.

Anyway, last night I wanted to try another easy dessert that I found on Pinterest. Since before I had my oven, I had been collecting interesting and easy-to-do recipes in my Pinterest boards, Desserts and Meals and Other Edibles.

That easy dessert that I’m talking about is the Betty Crocker Fudge Brownies.

Well, it’s somehow like this boxed mix that you can find in the supermarket, but what I tried is the FAKE one, made from scratch. Thanks to Heather Bea for the idea, and the recipe!


1 cup sugar
1/2 cup plain flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Mix all the ingredients together and dump them in a Ziploc bag. On the bag, write the following instructions:

Add:  2 eggs, 1/2 cup vegetable oil, 1 tsp vanilla extract. Bake @ 180 degrees C for 20-25 minutes in a 9×9 pan.  

But of course, I did not put them in a Ziploc bag ‘coz I was just too excited to try them out!

I dumped all the ingredients in a medium bowl and just used a wooden spoon to mix them all together, without realizing that I do not have a 9×9 inch pan!

I read from the comments that if you use a 9×13 pan (which I have), it would turn out thin and crunchy. I wanted to double the amount of ingredients but I have only 2 eggs left. So I just settled with using my mini muffin pans and made 24 pcs out of it.

They were baked for 30 minutes (that’s when the toothpick came out clean when inserted), and they looked like cookies, haha!

But believe me, it was SOOOO GOOD!!! Especially the chewy but crunchy top! And it was so easy to prepare that it would take you no more than 5 minutes to whip it up.

I’m stocking up on bags of this mix so I can have them again anytime. And I will make sure that I have the proper pan size, or make a double of the recipe to fit my 9×13 pan so I can have the fudge brownies that do look like brownies (like the ones on the Betty Crocker box).

Btw, you can add nuts (like I did) for that extra crunch, or some white or milk chocolate chips for extra sweetness.

Two more work days to go before my maternity leave starts. Yay! I can finally get that much needed sleep and rest before I join the motherhood club!

Cinnamon Pretzel Sticks

Last night before going to bed, I was browsing through the internet and stumbled upon Auntie Anne’s baking kit which features different pretzel recipes.

Then I remembered the left over pretzel dough which I popped into the freezer last week. I took it out of the freezer and put it on the kitchen counter overnight to thaw. I didn’t want it to go to waste.

When I woke up at 12nn today (yes, I do sleep that long during weekends), not only did it thaw but it also rose and got bigger.

Just in case you missed, here’s the link to the soft pretzels recipe and cinnamon sugar from last week.


  • Knead the dough a few times for about 3 minutes on the lightly floured countertop
  • Cut into pieces (I made about 20) and rolled and stretched it to about 1 inch wide by 5 inches long.
  • Preheat the oven at 220 degrees C.
  • Poured about 3 cups of hot water into a small bowl and mix with 2 tbsps of baking soda. Whisk until dissolved. Quickly dip the dough until it is fully covered with the solution. Shake off excess water then transfer to a lightly greased baking pan.
  • Bake the pretzels for 15-20 minutes until golden brown, turning it 180 degrees once at the 10-minute mark to bake evenly.
  • Melt about 3 tbsps butter in the microwave. Prepare cinnamon sugar.
  • After pretzels has cooled, brush the top with butter and sprinkle generously with cinnamon sugar.
  • Serve.

I think it turned out better than the pretzel bites.. and it would be even more delicious with caramel sauce. (I will try to do that again someday!)