Soft Pretzel Bites

Soft Pretzel Bites

yield: A LOT! AROUND 5-6 DOZEN  

*Note – These take a while so plan ahead.  1 hour + for dough rising and the boiling and baking in batches takes some time.  I think I did 4 batches in the oven (2 “ropes” worth on a cookie sheet at a time.)

adapted from http://www.twopeasandtheirpod.com/homemade-soft-pretzel-bites/ and Krista Emmons

INGREDIENTS:

1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

3 ounces unsalted butter, melted

2 1/2 teaspoons kosher salt

4 1/2 to 5 cups all-purpose flour

Vegetable oil

3 quarts water

1/2 cup baking soda

1 whole egg, beaten with 1 tablespoon cold water

Coarse sea salt

DIRECTIONS:

For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour – 2 hours.

Preheat the oven to 425 degrees F.

Bring the 3 quarts of water to a boil in a small roasting pan or large wide stock pot over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 18 - 22 inches and shape. Cut one rope of the dough into one inch pieces to make the pretzel bites. Boil one rope’s worth of pretzel bites (about 15) in the water solution.  Boil for about 30 seconds. (Do NOT boil for much longer than 30 seconds or they don’t bake right.)  Remove with a large slotted spoon. Place pretzel bites on a baking sheet lined with parchment paper  that has been sprayed with cooking spray. Make sure they are not touching.  Cut and boil 2^nd rope of dough for 30 seconds. Remove with slotted spoon and put on same cookie sheet as the 1^st batch.   Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18** minutes until golden brown.  (Check the oven after 13 minutes b/c mine were done at that point and would have burned if cooked for 15 or more.)  Repeat with the other batches.

Remove to a baking rack and let rest 5 minutes before eating. Serve with honey mustard sauce.

Cinnamon Sugar Variety

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar.

For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Honey Mustard Sauce

1/4 cup mayo (Hellman’s regular)

1/4 cup spicy mustard (Gulden’s spicy brown mustard)

3 tbsp light brown sugar

1/2 tsp cider vinegar

Texas Sheet Cake

Texas Sheet Cake
It's frosted chocolate cake for a crowd and always seems to be a big crowd favorite.

Cake
2 stick butter
4 Tbsp cocoa powder, unsweetened
1 cup water
2 cups flour
2 cups sugar
1/2 tsp salt
2 eggs, beaten
1 cup sour cream
2 tsp baking soda

Frosting
2 Tbsp cocoa powder
6 Tbsp milk
1 stick butter
1 lb powdered sugar
1 tsp vanilla

For the cake, grease and lightly flour a large jelly roll pan (cookie sheet with sides).
Melt the butter, cocoa powder, and water in a large saucepan.  Bring to a boil.
Remove from heat. Add flour, sugar, and salt. Mix well with a whisk. Add beaten eggs. Mix well. Mix together sour cream and baking soda. Add to the pot and mix well.
Pour into the cookie sheet. Bake at 350 degrees for 20 - 22 minutes.  Take out of oven and let cake cool.

For the frosting, melt cocoa powder, milk, and butter. Bring to a boil. Remove from heat. Add powdered sugar and vanilla. Mix well with a whisk. Smooth on cooled cake while the frosting is hot. As it cools,t he frosting will harden slightly over the cake.  

Pumpkin Cookies with Brown Sugar Frosting

PUMPKIN COOKIES with BROWN SUGAR FROSTING

YIELD: 60 COOKIES PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES PER BATCH

INGREDIENTS:

2 cups butter, softened                                                2 cups granulated sugar

2 teaspoons baking powder                                        2 teaspoons baking soda

1 teaspoon salt                                                            1 teaspoon ground cinnamon

1 teaspoon ground nutmeg                                         2 eggs

2 teaspoons vanilla                                                     1 15-ounce can pumpkin

4 cups all-purpose flour

Frosting

1/2 cup butter                                                             1/2 cup packed brown sugar

1/4 cup milk                                                               1 teaspoon vanilla

3 to 4 cups powdered sugar (add until desired consistency/firmness)

ground cinnamon sprinkled on top (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Recipe from: http://dearcrissy.com/pumpkin-cookies-recipe/

Note - this recipe can be halved

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Yield: 15 regular size cupcakes  or 48 mini cupcakes      

Recipe adapted from   http://bakerbynature.com/lemon-blueberry-cupcakes/

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

Ingredients

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided 1 teaspoon baking powder

1/2 teaspoon baking soda                                                                                1/2 teaspoon salt

1/2 cup full-fat sour cream                                                                              1/2 cup whole milk

3 tablespoons fresh lemon juice, divided                                                     3/4 cup fresh or frozen blueberries, if frozen do not thaw 1^st

1/2 cup (1 stick) unsalted butter, at room temperature                         3/4 cup granulated sugar

1 large egg plus one egg yolk, at room temperature                               2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft                                                 (1) 8 ounce block full-fat cream cheese, very soft

4 cups confectioners' sugar                                                                             1 and 1/2 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract                                                                           1/4 teaspoon lemon extract (optional, really amps up the lemon flavor)

1/2 teaspoon finely grated lemon zest                                                        

For the Top

1 teaspoon freshly grated lemon zest, optional                                        1/2 cup fresh blueberries, optional

Instructions

For the Lemon Blueberry Cupcakes:

Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.

In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and any excess flour in the bowl and lemon zest. **If making mini cupcakes, don’t fold the blueberries into the batter.

Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.

**If making mini cupcakes, put a little batter on thebottom of the cupcake liner, drop in 2 blueberries, then cover with batter.  Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.

** For mini cupcakes bake 11-15 minutes.

Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.

For the Lemon Cream Cheese Frosting:

In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.

To Decorate:

Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

Tips and Tricks for Success:

Before you begin assembling the batter for your lemon blueberry cupcakes, it’s very important all of your liquid ingredients have been brought to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.

I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!

Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.

Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.

I do not recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉

Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.

Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.

As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.

If you’d like your cupcakes to look exactly like the ones in these photos, simply top them with fresh blueberries (I find the smaller ones look better and don’t weigh down the frosting too much) and fresh lemon zest (I like to grate it onto a large plate and let it dry just a few seconds before sprinkling it).

 

Pancetta Cups with Goat Cheese and Apples

Pancetta Cups with Goat Cheese and apples

makes 16 cups

16 thin slices (about 1/2 pound) of pancetta (not paper thin)

1 large or 2 small apples peeled, cored and small diced 

1 Tablespoon lemon juice

4 ounces mild goat cheese, honey-variety

1 Tablespoon half-and-half

1 Tablespoon fresh thyme leaves

Snuggly fit the slices of pancetta into the wells of a mini-muffin pan.  To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup.  Repeat with the remaining cups.  Place the pan into a cold oven and close the door.  Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp.  Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool.  The cups will continue to crisp as they cool.

Meanwhile, toss the apples with the lemon juice in a medium bowl; set aside.  In a separate bowl, stir together the goat cheese and half-and-half.

Transfer the pancetta cups to a serving plate.  FIll each cup with dollops of the cheese mixture, then top with tiny diced apple mixture.  Sprinkle with the thyme leaves. Optional - drizzle with honey.  Serve immediately.  Enjoy!

Summer Tomato Pie

Ingredients
pie crust (homemade or store-bought)
1 package gruyere or sliced baby swiss cheese
1 - 2 slices of vidalia onion
fresh tomatoes (heirloom or fresh-from-a-garden tomatoes work best.)
parmesan
salt & pepper
a few leaves of fresh basil, minced
2 Tbsp melted butter

Prebake pie crust according to package/recipe. Let cool.
Layer slices of cheese 1 1/2 to 2 layers thick on the bottom of the pie crust.
Separate circles of vidalia onion, cutting where necessary,  and sprinkle on top of cheese.
Slice tomatoes and season each slice with salt and pepper.
Layer sliced tomatoes over the onion, about 1 - 2 layers thick.
Sprinkled minced fresh basil on top.
Sprinkle with grates parmesan cheese.
Drizzle 1 - 2 Tbsp of melted butter on top.

Bake at 350 degrees for 20 minutes, covering the rim of pie crust with foil  if getting too dark.

Let sit for 5 minutes.  Slice carefully.

Thai Kale Slaw with Ginger Peanut Dressing

Thai Kale Slaw with Ginger Peanut Dressing

adapted from  http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

Servings: 6

Ingredients

For the Salad

• 5 cups chopped curly kale, thick stems removed (be sure it's dry)
• 2 cups prepared shredded red cabbage
• 1 cup prepared shredded carrots 
• 1 red bell pepper, sliced into bite-sized pieces
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro

For the Dressing

• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 3 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped 
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil

Instructions

Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.

Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.

Combine all of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Serve immediately.