Homemade Soft Pretzels – Weekly Recipe

Homemade Soft Pretzels

Ingredients

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Directions

Watch how to make this recipe.

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Japanese Chicken Wings

Ingredients

Directions

 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cut wings in half, dip in egg and coat with flour.
    3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
    4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
    5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

    Eat and Enjoy!

    Courtesy of http://allrecipes.com/recipe/23312/japanese-chicken-wings/?internalSource=recipe%20hub&referringId=76&referringContentType=recipe%20hub&clickId=cardslot%2027

Grilled Chicken with Rosemary and Bacon

Ingredients

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
  3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
  4. Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Eat and Enjoy!

Courtesy of http://allrecipes.com/recipe/217981/grilled-chicken-with-rosemary-and-bacon/?internalSource=staff%20pick&referringId=88&referringContentType=recipe%20hub&clickId=cardslot%208

Homemade Samoa Cookies

Ingredients

Directions

  1. Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
  2. Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
  5. Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
  6. Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
  7. Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
  8. Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

Ingredients

Directions

  1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Eat and Enjoy!

Courtesy of http://allrecipes.com/recipe/190739/chocolate-chip-cookie-dough-cupcake-the-best-cupcake-ever/?internalSource=recipe%20hub&referringId=276&referringContentType=recipe%20hub&clickId=cardslot%2022

Weekly Recipe: St. Patrick’s Day Mint Shakes

St. Patrick's Day Mint Shakes

Ingredients

  • 1 pint vanilla ice cream (2 cups)
  • 1/4 cup whole milk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 3 or 4 drops green liquid food coloring
  • Whipped cream and green sanding sugar, for garnish

Directions

Blend the ice cream, milk, peppermint extract, vanilla, and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.

Food Network Recipe Link: http://www.foodnetwork.com/recipes/food-network-kitchen/st-patricks-day-mint-shakes

 

 

Double Layer Pumpkin Cheesecake

Ingredients

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Eat and Enjoy!

courtesy of http://allrecipes.com/recipe/13477/double-layer-pumpkin-cheesecake/?internalSource=recipe%20hub&referringId=79&referringContentType=recipe%20hub&clickId=cardslot%2021