Week 13: Pretzels

Yes folks, you read that right. Pretzels. Who makes their own pretzels? I do! After a few weeks of sweet treats, I decided it was time for something more savory. Don't you just love that word? Savory. Makes my mouth water just saying it. Or typing it. Oh, you know what I mean.

These are super easy. When was the last time you baked something with only 5 ingredients? Plus, they don't take all day to make. You should try this.

Pretzels

Makes 8

Recipe from thedaringkitchen.com

DOUGH:

2 1/2 c. all-purpose flour

1/2 tsp. salt

1 tsp. sugar

2 1/4 tsp. yeast

7-8 oz. warm water

TOPPING:

1/2 c. warm water

2 Tbsp. baking soda

coarse, kosher or pretzel salt

3 Tbsp. unsalted butter, melted

The recipe I used had all kinds of variations for mixing the dough, but really, how hard is it to throw 5 ingredients in the mixer for a few minutes? I know there are people out there who love their bread machines, but I'm a snob and I refuse to use one. I'm old school that way. So here's what you do:

Combine all dough ingredients in a mixing bowl. Beat until well combined. Knead the dough by hand (or use the dough hook attachment on your mixer) for approximately 5 minutes, till it's soft, smooth and quite slack. Flour the dough, put it in a ziplock bag, and let it rest for 30 minutes.

Preheat your oven to 500 degrees. Hindsight being what it is, I would advise against making pretzels on a day when you could just as easily fry an egg on the sidewalk. 500 degrees will heat your house up nice and toasty. Take it from me.

Prepare two baking sheets by spraying them with nonstick cooking spray, or line them with parchment paper.

Transfer the dough to a lightly greased surface (a little vegetable oil on the kitchen counter will work well), and divide it into 8 equal pieces (if you're into using your kitchen scale, they should weigh about 70g or 2 1/2 oz each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine baking soda and warm water in a shallow bowl. Make sure the baking soda is completely dissolved; if it isn't, it'll make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (28-30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash-- this will give the pretzels a nice, golden-brown color. I had to whisk the baking soda wash every time before I dipped. I really don't think it's possible to completely dissolve the baking soda. Sprinkle them lightly with coarse, kosher or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8-9 minutes, or until they're golden brown; reverse the baking sheets halfway through baking.

Remove the pretzels from the oven and brush them thoroughly with the melted butter. Keep brushing until you've used all the butter. I know it seems like a lot but in my family, butter and salt are practically their own food groups, so keep on brushing that butter. :) Eat the pretzels warm, or reheat in the microwave.

(pay no attention to that little guy up in the right corner. quality control, ya know.)

I've gotten pretty lucky so far in this project, in that there have only been two recipes that I wasn't crazy about. It seems like I say "this is SO good" every week, but it's true. I promise to be very honest with you, and if I'm not into something I've made, you'll be the first to know.

And I know this is a pretty big claim, but I'd almost go as far as to say that these pretzels are just about as good as that pretzel place at the mall. For real. I'm looking forward to trying some cinnamon raisin pretzels drizzled with a powdered sugar icing. Doesn't that sound SO good? (There I go again!)

Week 12: Zucchini Chip Cupcakes

You know that scene in the movie "Armageddon" where Ben Affleck & Liv Tyler are laying on the ground and Ben is talking about the difference between crackers and cookies... how the defining characteristic of a cracker is whether or not you can put cheese on it, thereby determining that animal crackers are not really crackers, but cookies instead?

That's how I feel about this week's recipe. The author of the recipe calls them "cupcakes"... but in my opinion, the defining characteristic of a cupcake is whether or not you can put frosting on it. I would never in a million years put frosting on these. Therefore, I am renaming them (for the purpose of this blog) "Zucchini Chip Muffins".

Zucchini Chip Muffins

Makes 24

Recipe from allrecipes.com

1/2 c. butter or margarine, softened

(Is there really a question here? Always choose butter.)

1/2 c. vegetable oil

1 3/4 c. sugar

2 eggs

1/2 c. milk

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

1/4 c. baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

2 c. shredded zucchini

1/4 c. miniature semisweet chocolate chips

1/4 c. chopped pecans (I left these out)

In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. Top with pecans. Bake at 375 degrees for 20-25 minutes or until top springs back when lightly touched.

I'm ashamed to tell you that although I always insist on real butter (I grew up on a dairy farm and will always be a farm girl at heart), I do not drink milk. Sailor Boy likes soy milk (gasp!), so sometimes we have that in the house, and I use it for baking. However, Sailor Boy isn't home right now, and there's no milk in the house. What to do, what to do...

Then I had a lightbulb moment (you know, like on cartoons when someone has a great idea and a lightbulb appears over their head): fruit juice! I used the juice from a can of peaches. Actually, I misread the recipe and thought I needed 1 cup of milk/liquid. So I opened 2 cans and used the juice from both of them. These muffins are so good. I had to bake them for the full 25 minutes (probably due to the extra liquid), but they are super moist and yummy inside.

This is a great way to use some of the zucchini that's bound to make it's way into your home at this time of the year!

Week 11: Blackberry Swirl Cheesecake Cupcakes

Finally... this post will get me all caught up so I can try to stay on top of things!

So, last week we got together with some family members we don't get to see very often. Most of them live nearby, but we're all busy with work, family, etc... Anyway, I made a dessert to share with everyone and as my cousins are tasting my latest tasty treat, one of them mentions a blog that she heard about. Her description of the blog sounded strangely familiar. Then I realized she was talking about me! People are talking about my blog!

Who are you people? I'd love to hear from you... maybe make some suggestions. What would you like me to make? If I make something you request, I could probably arrange to deliver it to you. I'm just sayin'. Or you could just tell me how amazing and inspiring and beautiful I am. I know, there's no picture of me on here. You can just imagine. :)

Okay, enough silliness. Let's get down to business. As mentioned in the previous post, I am among the minority in America who doesn't like cream cheese. It tastes sour and icky. But who am I to keep cheesecake from the masses? Plus, I'd just picked blackberries a couple days before, and they were begging to be baked into something. Thus, I bring you blackberry swirl cheesecake cupcakes. Oh, and once again there are very few pictures in this post. I promise to take more next time!

Blackberry Swirl Cheesecake Cupcakes

Makes 32 (random!)

Recipe from Annie's Eats

For the crust:

1 1/2 c. graham cracker crumbs

4 Tbsp. unsalted butter, melted

3 Tbsp. sugar

For the topping:

6 oz. fresh blackberries (the recipe I worked from called for raspberries-- any fresh berry would work well)

2 Tbsp. sugar

For the filling:

2 lbs. (32 oz.) cream cheese @ room temperature

1 1/2 c. sugar

pinch of salt

1 tsp. vanilla extract

4 eggs @ room temperature

Preheat the oven to 325 degrees. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs, sugar and melted butter. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 Tbsp. of the mixture into the bottom of each cupcake liner. A small drinking glass works well to press the crust down evenly. Bake until just set, about 5 minutes. Transfer the pans to a cooling rack.

To make the blackberry puree, combine the berries and sugar in a blender or food processor and process until smooth. Press through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 Tbsp. of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 tsp. of the berry puree in a few dots over the cheesecake filling. Use a toothpick or wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, rotating the pans halfway through baking (total baking time is approximately 22 minutes). They will look puffed up at first, but will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

My cheesecakes came out of the oven looking quite puffy, then some of them caved in. I have since learned that there are two reasons why that may have happened:

1) I didn't bake them long enough. They got rave reviews, which leads me to believe that even if they were slightly underbaked, they were still edible.

2) I should have baked them in a water bath. I have no excuses, other than the fact that the commentary on the recipe I used said that a water bath is unnecessary for these cheesecakes. Plus, I've baked full-size cheesecakes in the past without a water bath, and they all turned out fine. Whatever. I'm told these tasted great, even if they were a little caved in.

Make these with some fresh summer berries! Let me know how it turns out. :)

Special thanks to my sister Bobbi for her superb hand/cheesecake modeling skills. :)

Week 10: Vanilla Cupcakes with Raspberry Cream Cheese Frosting

** Disclaimer: Something weird happened with the font on this post. I worked on it for awhile, then got frustrated and decided to just leave things as they are b/c Sailor Boy would be frustrated with me if I threw the computer across the room out of frustration. Lots of frustration. :) **

What do you do when your friend is having a birthday and she doesn't like chocolate? You make vanilla cupcakes, of course! Having never made cupcakes from scratch (did I just hear a collective gasp from all of you?), I thought I'd give it a shot for Angelina's birthday.

And... my sincerest apologies for the shortage of photos this time around. I was in a hurry to get the cupcakes done in time for the party, and believe it or not... taking pictures is time consuming. Please enjoy the ONE photograph in this post. :)

Vanilla Cupcakes with Cream Cheese Frosting

Makes 24

Recipe from Obsessed With Baking

1 1/2 sticks unsalted butter

1 1/2 c. sugar

2 large eggs

2 tsp. vanilla

1/2 tsp. salt

2 1/2 tsp. baking powder

2 1/2 c. flour

1 1/4 c. milk

Preheat oven to 350 degrees.

In a bowl, whisk flour, baking powder and salt together.

Cream butter and sugar until light and fluffy.

Beat in eggs, one at a time-- making sure each is well incorporated, then beat in vanilla.

Add flour mixture in 3 batches, alternating with milk. Do not overbeat.

Divide batter evenly among 2 muffin pans (24 cupcakes).

Bake for 16-20 minutes until a toothpick inserted into the center cupcake comes out with a few moist crumbs attached.

Cool in pans on wire rack for 5-10 minutes, then remove from pans to wire racks to cool completely.

Oh yeah, there's more...

Raspberry Cream Cheese Frosting

1 stick butter @ room temperature

1 block (8 oz.) cream cheese @ room temperature

1 1/3 c. powdered sugar

1/4 c. raspberry jam

Beat butter on medium-low speed until smooth and creamy.

Add cream cheese and beat on medium-low speed until smooth and creamy, 30 seconds - 1 minute. (Notice a pattern here? Who wants lumpy frosting anyway?)

Sift powdered sugar into creamed mixture and beat on medium-low speed until the sugar is all incorporated.

Add jam and continue beating.

Make sure you don't overbeat or the frosting will become soupy. Ew. Soupy frosting. Grody.

I sampled one of the cupcakes before the frosting went on them. It was so good. Seriously, why have I been making cupcakes from a box all this time? Very vanilla-y (yes, that's a word now) and it had the perfect crumb and consistency.

The girls at the birthday party all raved over the cupcakes and the frosting. I had to take their word for it on the frosting because personally, I can't stand cream cheese. Blech. I'm glad they enjoyed it though, because it would be pretty rude to take gross cupcakes to a birthday party.

Happy 29th birthday Angelina!

And because I like you all so much, I'll show you the picture again.

Week 9: S'more Cookie Bars

Sooo... it has been brought to my attention that I'm behind on blogging. Really? This is brand new information! Raise your hand if you're not busy during the summer. Huh... I don't see any hands. My point exactly.

I'm busy.

The baking gets done.

The blogging will eventually be done.

Take that.

Okay, enough sass from me. How about something yummy? All the goodness of a campfire s'more without the campfire. And super easy to make. Enjoy! :)

S'more Cookie Bars

Makes 8x8 pan

Recipe from Baked Perfection

1/2 c. butter @ room temperature

1/4 c. brown sugar

1/2 c. sugar

1 large egg

1 tsp. vanilla extract

1 1/3 c. all-purpose flour

3/4 c. graham cracker crumbs (approx. 7 full graham crackers)

1 tsp. baking powder

1/4 tsp. salt

2 super-sized (5 oz. each) dark chocolate bars (I used Ghirardelli)

1 1/2 c. marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350 degrees. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until well combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. (The recipe I used says that two 5 oz. bars should fit "perfectly" side-by-side, but I had to break them up to fit. And I had to eat one little piece. Quality control, ya know.)

Spread marshmallow fluff evenly over the chocolate layer. I sprayed my spatula with non-stick cooking spray prior to spreading the marshmallow fluff, but it's still a sticky job. Good luck with that. :)

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there, peel the bag up and spread the dough where it is uneven.

Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars. Store in refrigerator to keep the marshmallow fluff from oozing everywhere.