Search results for 'pretzel'

Camp Loopy Ewe and Pretzel Dogs

5 Jun

I joined Camp Loopy Ewe this year and I am so glad that I did. For those who don’t know what it is it’s a free online knit-along hosted by Sheri of the online Loopy Ewe yarn shop. This has actually motivated me to start and finish a knitting project. Haha the first of 2012.

Aestlight Shawl  (ravelry link)

yarn Madelinetosh Merino Light in “Amber trinket” colorway

Knitting Started: 27 May 2012

Bound off: 4 June 2012

As for the Pretzel Dogs, I have made these twice in the last week. They were such a huge hit that my husband asked for them again. I guess these  will replace the regular Hot Dog Roll that I have made many time in the past. Well at least until he deploys again. I’m sure the kids will request both while he is gone.

Pretzel dogs: (adapted from Tracey’s Culinary adventures)
Dough

4 1/2 cups all-purpose flour

1 TBS sugar

2 tsp kosher salt

1 3/4 tsp instant yeast

1 1/2 cups warm water (about 110 F)

4 TBS unsalted butter, melted
10 cups water

2/3 cup baking soda

8 hot dogs, halved

1 large egg yolk beaten with 1 tablespoon water (for egg wash)

Coarse Salt or Kosher Salt

Directions:

Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low-speed until the dough comes into a rough ball. Knead on low-speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that’s been sprayed with non-stick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.
Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.
Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved hot dog – be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you’ve wrapped all of the dogs.
One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.
Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.

 

 

Long time coming

10 Jul

Well my husband is back for his deployment. YAY! We have been quite busy. We went to California for a month. Had tons of fun with family. Now we are back into the swing of things. We had friends over for the 4th and I cooked. I made pretzel dogs, which are always a big hit, my favorite fudge brownierecipe, grilled chicken marinated my favorite way, baked beans and Salted  Carmel Chocolate Chip cookies (my husbands request). I will post again soon. Lots of food will be getting made now that I actually have to cook again.

salted caramel chocolate chip cookie

I used my favorite chocolate chip cookie recipe and just adapted it a bit. If you are tempted to try the Salted Caramel version right out of the oven DON’T DO IT. I did they taste pretty salty if you don’t let them cool. They are great after they have cooled.

Salted Caramel Chocolate Chip Cookies

original post for Chocolate Chip Cookies

Ingredients:

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

1 cups milk chocolate chips

about 16 pieces of Caramel cubes. Take wrappers off and cut into 4 smaller squares.

Sea salt for sprinkling the tops of warm cookies

Directions:

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Using a cookie scoop or about 1 Tbs portion of cookie batter place on a silpat mat of parchment paper. Once cookies have been placed on cookie sheet place 3-4 squares of caramel pieces into the cookie. I push them lightly into the cookie ball. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don’t overbake or else the cookies will be tough and hard. Once you pull the cookies out of the oven sprinkle lightly with sea salt. Allow cookies to cool for about 5 minutes on the cookie sheet before trying to remove. Remove cookies and place on a cooling rack.


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