Jan 23, 2020 | Appetizers, Cookies, Cakes & Pies, Desserts, Recipes
I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.
Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?
Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)
These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!
By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!
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Instructions
Fit your standing mixer with the dough hook.
Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
In a large bowl stir together 3 cups flour and salt.
Add flour mixture to the water yeast mix.
Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
Add cheese, parsley, and garlic powder. Combine well.
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Preheat oven to 425degrees
Turn dough onto lightly floured surface and knead for about a minute.
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Using a sharp knife cut ball in half.
Take first half and cut in half again so you have 2 smaller sections
Cut each section in half to make 4 sections
Repeat with second half. You should end up with 8 sections of dough.
Roll each section into a 25” rope. Make rope thickness as even as possible.
Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
Form all sections into pretzel shapes.
Whisk egg and water together in a shallow bowl.
Dip both sides of each pretzel into egg wash.
Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
Bake 10 minutes, rotating baking sheets half way thru cooking time.
Melt butter and brush onto each pretzel then sprinkle with sea salt.
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Remove from oven and cool on racks.
Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes
If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!
Jan 23, 2020 | Cookies, Cakes & Pies, Desserts, Recipes
Like me are you a fan of those hot soft pretzels that sell at malls? Do you have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough? If you are then you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.
Well if your a serious pretzel lover and want to save a few bucks you need to start making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?
Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)
So let’s start with a basic pretzel recipe. It can easily be turned into any flavor you want by adding you favorite topping like cinnamon sugar or Parmesan cheese!
By the way these pretzels do not require blanching in a baking soda bath. We’ll you an egg wash and it’ll have the same look and texture as store bought!
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Instructions
Fit your standing mixer with the dough hook.
Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
In a large bowl stir together 3 cups flour and salt.
Add flour mixture to the water yeast mix.
Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
-
Preheat oven to 425degrees
Turn dough onto lightly floured surface and knead for about a minute.
-
Using a sharp knife cut ball in half.
Take first half and cut in half again so you have 2 smaller sections
Cut each section in half to make 4 sections
Repeat with second half. You should end up with 8 sections of dough.
Roll each section into a 25” rope. Make rope thickness as even as possible.
Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
Form all sections into pretzel shapes.
Whisk egg and water together in a shallow bowl.
Dip both sides of each pretzel into egg wash.
Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
Bake 10 minutes, rotating baking sheets half way thru cooking time.
Melt butter and brush onto each pretzel then sprinkle with sea salt.
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Remove from oven and cool on racks.
Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
CINNAMON SUGAR PRETZELS
Make the pretzels using Basic Pretzel recipe but omit coarse sea salt.
Instead mix 2 tbs ground cinnamon with 1 tbs sugar.
When pretzels come out of the oven brush with melted butter and sprinkle with cinnamon sugar. Cool and serve.
Jan 21, 2020 | Appetizers, Recipes, Snacks
It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!
In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!
Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!
Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!
I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!
So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!
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Instructions
Grill onions, garlic, and jalapeños on grill or roast in oven until soft and cooked.
Chop cooked onions, garlic, and jalapeños.
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Place diced tomatoes in a blender and pulse a few times. You don’t want it puréed just slightly chopped so it’s still chunky.
In a large bowl combine all the ingredients and still well.
Serve right away or store in the fridge for up to 2 weeks.
Dec 26, 2019 | Christmas, Corner, Sides
Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)
- Small Bowl
- Spoon
- Medium Roasting Pan
- Aluminum Foil
- Medium Saucepan
- Whisk
Ingredients
- 1 medium head of garlic (1¾ oz.)
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cups chicken or vegetable stock
- 1 cup cornmeal (ground to a medium coarseness)
- 1⁄4 cup (2 oz.) mascarpone
- 4 Tbsp. unsalted butter, softened
- 1 tsp. fresh sage, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1⁄2 tsp. fresh rosemary, finely chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
- Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
- In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
- Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.
(This post has affiliate links)
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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Dec 23, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Mexican Wedding Cookies, Russian Tea Cakes, Greek Kourabies, Melting Moments, Meltaways, or Snowball Cookies; whatever you call them these little balls of sweetness are delicious.
Traditionally made with chopped nuts these sugar coated morsels melt in your mouth. They’re the perfect cookies to serve at tea time, snack time, or anytime.
I’ve always loved these cookies and include them in my holiday baking. But I prefer them without nuts, so when I make them I simply omit them.
Here’s the recipe!
Ingredients
1 cup butter softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cup flour
1/2 cup chopped nuts if desired
Powdered sugar for coating
Instructions
- Pre-heat oven to 400 degrees Fahrenheit
- Fit standing mixer with paddle attachment
- Mix butter and sugar together until creamy
- Mix in vanilla extract
- Add in flour and nuts (if using nuts) and mix until soft dough balls form
- Using a 1” cookie scooper or tablespoon form 1” dough balls
- Place balls on ungreased baking sheet or one covered with parchment paper or silicone mat
- Bake for 9-10 minutes or until balls are set but before they turn brown
- Remove from oven and let cool for a couple of minutes
- Place about 1 cup of powdered sugar in a small bowl
- Roll each cookie in sugar then place on a cooling rack
- Cool completely then roll in sugar again
- Store cookies in airtight containers
