Posts Tagged ‘pretzels’
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Enter to win using the Rafflecopter widget located at the end of this post!
The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.
I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!
Hard pretzels seasoned with spicy mustard and honey make a great snack for any occasion. Add a little extra heat if you are feeling bold!
Periodically throughout my job search I find myself contemplating the idea of going back to school for something. I say “something” because that’s where my train of thought loses its rationality. I cannot imagine any other venue in which I would want to pursue a career. Before grad school I had actually considered Pharmacy school or even a dual PharmD/PhD. Since graduating I have thought of going back for the PharmD but there’s no enthusiasm there. Then there was the idea getting a masters degree to be a PA or Med Tech because I find TONS of job postings for those positions, but again just doesn’t get my motor going. The bright side of this thought process is that it means I am already looking in the right field of work for me (and those 7 years of grad school were not pointless), I just have to find the job. But finding the job has not proven to be an easy task, therefore causing these thoughts of going back to school. Oh the cyclic nature of this story.
Going along with the theme of recurrences I made yet another version of seasoned hard pretzels. They are so easy to make and difficult to resist. This one was inspired by the expansive supply of El Diablo spicy mustards I received for July’s Burger Month. I also added a little bit of honey to give these some sweet heat. Surprisingly my dad enjoyed them which means they were not overly spicy (or maybe he’s growing more tolerant of spicy foods since I’ve been around), so depending on what kind of mustard you use and how spicy you prefer the pretzels you may want to add some cayenne pepper powder.
One year ago: Bananas Foster Mini Cheesecakes
Sourdough hard pretzel pieces seasoned with cheesy taco seasoning make for a highly addicting snack and it’s incredibly easy to make.
It’s hard to believe that Sunday is the end of the 2014 FIFA World Cup. This month-long event seems to have passed by in a much shorter time frame. There were so many exciting, close games (except for Germany-Brazil) and hopefully the final game will be just as fun to watch.
Since I am pulling for Germany to win, in preparation for this event I decided to post a pretzel recipe. This is a different variation of seasoned hard pretzels using cheesy taco seasoning instead of Ranch. I got the idea when a coworker said that she doesn’t like Ranch seasoning (we were presented with Ranch-seasoned pretzels from a patron) and I pondered what other seasonings would work on a hard pretzel. Taco seasoning just popped right into my brain. I went with cheesy taco seasoning, assuming that straight taco seasoning might be a bit overpowering. Whether that would have been true or not I do not know, but what I do know is these were addicting.
One year ago: Raw Peanut Butter Cookie Dough Bites
Two years ago: Red Velvet Cake Batter Dip
I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water. Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O right? (Woo look at that transition!)
This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time. If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry Jell-O topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.
Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
I’m not the biggest snacker. Mostly because I resist buying snacky things in an effort to prevent snacking. But sometimes you need a good snack around and after first trying these pretzels I was hooked. Using a spicy Ranch seasoning mix, popcorn oil, and a bag of pretzels, these Spicy Ranch Seasoned Hard Pretzels are easy to throw together.
I brought these to the movies with my parents and my dad and I managed to eat nearly the entire bag. You would be correct in assuming that they are highly addictive. And perfect for munching on while watching the BCS National Championship game tonight! If you are making these for a large group, you may want to double or triple the recipe. You’ll be glad you did!
Two years ago: Cheddar Baked Potato Soup
Need a great festive snack for Halloween? How about popcorn balls that look like little pumpkins? Using GH Cretors Chicago Mix (combining cheese corn and caramel corn in the same bag), these popcorn treats offer sweet, salty, crunchy and cheesy in every bite. The color of the popcorn made for an easy transition into resembling pumpkins, especially with the addition of little stems and candy leaves (from a Wilton Halloween cupcake decorating kit).
Want to get your hands on some of G.H. Cretor’s Chicago Mix? Full size bags for parties are available at select natural food and mainstream grocery stores across the country, while single serve bags (for trick-or-treaters!?) can be purchased on their website.
Welcome to day #2 of Christmas Week, co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Peppermint Marshmallows from Kim of Cravings of a Lunatic
- Peppermint Chocolate Chip Cookies from Jen of Juanita’s Cocina
- Candy Cane Blossoms from Liz of That Skinny Chick Can Bake
- Candy Cane Cocoa in a Jar from Anuradha of Baker Street
- Peppermint Brownie Trifle from Kristen of Frugal Antics of a Harried Homemaker
- Candy Cane Mocha from Isabelle of Crumb
- Peppermint Hot Chocolate from Erin of Dinners, Dishes and Desserts
- White Chocolate Peppermint Covered Pretzels from Erin of The Spiffy Cookie
I actually am not a big fan of minty food items. Mint belongs in gum, toothpaste, and mouth wash – that’s about it. No candy canes for me. Occasionally I will enjoy a small Andes mint chocolate after a meal, but it is a rare event. Therefore, today’s theme was a bit of a challenge for me. I decided to go with a simple favorite of mine, chocolate covered pretzels. Whenever I make something that involves melting chocolate, the remnants of chocolate are almost always used up by dipping pretzels into it as a nice treat for later. Chocolate covered pretzels are also really easy to decorate for the holidays by adding sprinkles, or in this case crunched peppermint.
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.
My fellow Erin over on Big Fat Baker has definitely made an impact on my food-life. She is the leader of the very fun Holiday Recipe Club of which I am a member, her contributions to Milk Bar Mondays convinced me to by the cookbook, and she makes creative treats such as PB&J Creme Brulee and Watermelon Mojito Pops. What I am trying to say is that if she isn’t already on your follow-list, work on fixing that ;-).
When Erin asked if I would be interested in doing a guest post, I was more than happy to oblige.
Erin is one of my favorite bloggers, an avid Holiday Recipe Club participant, and she has the same name as me! How could I not love her?
While I was looking through her recipes I realized I needed to come up with something a little bit more creative than usual. Erin has a lot of unique recipes that are far more interesting that the average brownie. For example her chocolate chip cookie dough brownies and cake batter puppy chow…um, yes please!
I started brainstorming ideas when I was making the cornflake cookies. I thought a Tosi like recipe would be fun to do as a guest post.
Alas, the compost brownies were born!
Using Tosi’s composting idea for cookies couldn’t be bad in brownies. So I rounded up what I thought would taste good and set to work.
I ended up making mine with a crunchy pretzel crust, ground coffee, butterscotch chips, and marshmallows – similar to the compost cookies but still different enough.
That major plus to these types of recipes is using what you have on hand. It gives you some room to be creative and have fun with it!
- 3-4 cups crushed pretzels
- 1 cup melted butter
- 2 tbsp sugar
- 1 1/4 cups flour
- 1 tsp salt
- 2 tbsp cocoa powder
- 11 oz chopped dark chocolate
- 2 stick butter, cut into cubes
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 5 large eggs at room temperature
- 2 tsp vanilla
- 1/4 cup ground coffee
- 1 cup butterscotch chips
- 1 cup mini marshmallows
To Make the Brownies:
- First make the pretzel crust by combining the crushed pretzels, melted butter butter and sugar. Mix it all together until clumps form then press the mixture into a greased 9×13 pan.
- Next, make the brownies. Start by creating a double boiler and adding the chocolate and cubed butter to the bowl. Melt the chocolate and butter together, stirring occasionally. While they are melting preheat the oven to 350 degrees F.
- Once the butter and chocolate have melted together, turn off the heat but don’t move the pan or bowl. Add the sugars and mix until completely combined. Now you can move the bowl.
- In a separate smaller bowl whisk together the flour, salt, and cocoa powder. Set it aside.
- Mix 3 eggs into your chocolate mixture. Once the 3 eggs are almost fully combined add the other 2 eggs and mix until just combined.
- Mix the vanilla and coffee into the chocolate mixture then sprinkle the flour combo over the chocolate mixture. Gently fold the dry ingredients into the chocolate mixture until just combined.
- Fold in the remaining butterscotch chips and marshmallows. Pour it all over the pretzel crust and bake for 30-40 minutes, or until it passes the toothpick test. Allow to cool before cutting and serving.
Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting & Easter Recipe Roundup
Happy Good Friday/Spring Holiday! Yes spring holiday is what the university I attend for my PhD calls today. Not much of a holiday for me since I will be working a regular day, but then my dad comes in town tonight to visit for the weekend! And it looks like we will be having perfect weather in the low 70s. I love spring-time, just wish it lasted a bit longer here before the summer heat invades.
In the spirit of everything green and in bloom right now, I made these blondies which are stuffed with pastel white chocolate M&Ms and Reese’s pieces peanut butter mini eggs. With a crust made of pretzels and a blue colored white chocolate cream cheese frosting, these bars are perfect for your Easter/Spring festivities. And they just so happen to be smashingly delicious. Don’t forget to check out my roundup of several other Easter food items following this recipe.
One year ago: Spicy Mac and Cheese
PRETZEL CRUSTED PEANUT BUTTER BLONDIES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
Makes 24 bars
4 cups pretzels
3/4 cup unsalted butter, room temperature
1/2 cup sugar
PEANUT BUTTER BLONDIES
8 Tbsp of unsalted butter
6 Tbsp of creamy peanut butter
1-1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
1 cup white chocolate M&Ms (or white chocolate morsels), plus more for garnish
1/2 cup Reese’s pieces peanut butter eggs (or peanut butter morsels)
WHITE CHOCOLATE CREAM CHEESE FROSTING
1/2 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
2 tsp vanilla extract
1/2 tsp blue food coloring gel
- Preheat oven to 400 degrees. Line a 13 x 9-inch baking pan with foil, letting some hang over the edges. Spray with cooking spray or grease with butter and flour.
- Process pretzels in a food processor until chopped small, but not too finely. Meanwhile melt the butter in the microwave. Transfer the pretzels to a mixing bowl. Mix in the sugar. Mix in the melted butter. Press into a the baking pan and bake for 10 minutes or until the crust has set. Cool crust in the refrigerator while you make the batter.
- Change oven temperature to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
- Mix the flour, oats, salt and baking soda in a medium bowl and set aside. In a large bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk. Fold in white chocolate M&Ms and Reese’s pieces peanut butter eggs.
- Scoop the cookie dough onto the prepared crust and gently spread to cover. Bake for 25-30 minutes or until a toothpick comes out almost clean. Remove from oven and cool completely.
- In a medium bowl, beat cream cheese on high speed with an electric mixer until smooth. Add butter and beat until light and creamy; scrape the sides of the bowl with a spatula and beat for another minute. Add the powdered sugar, vanilla and food coloring and mix on low speed until combined; scrape the sides of the bowl again and beat on high speed until icing is light and fluffy.
- Spread frosting on top of cooled brownies. Top with additional white chocolate M&Ms. Refrigerate before cutting into bars.
EASTER RECIPE ROUNDUP
- Bacon and Cheese Egg McMuffin Cups
- Bacon-Corn Fritters
- Baked Blueberry Almond Pancakes
- Banana Bread French Toast
- Banana Pecan Waffles
- Biscoff Cinnamon Rolls
- Broccoli Quiche
- Buttermilk Pancakes
- Buttermilk Pecan Waffles
- Carrot Cake Oatmeal
- Carrot Cake Waffles
- Maple, Walnut, and Flaxseed Pancake Doughnuts
- Nutella Waffles with Raspberry Syrup
- Potica Nut Roll
- Tomato-Basil Eggs Alfredo in Bread Baskets
- Whole Wheat Blueberry Cottage Cheese Pancakes
Appetizers & Side Dishes
- Baked Crazy Feta
- Blue Cheese Scalloped Potatoes
- Brussels Sprouts with Bacon, Dried Cherries, and Israeli Couscous
- Cake Batter Fruit Dip
- Crispy Parmesan Green Beans
- Deviled Strawberries
- Homemade Olive Garden Salad and Dressing
- Matzo Ball Soup
- Nutella Fruit Dip
- Parmesan-Roasted Broccoli
- Pomegranate-Goat Cheese Ball
- Quinoa Pilaf with Pine Nuts
- Toffee Apple Dip
- Blueberry Blondie Cheesecake Bars
- Blueberry Cookies
- Brownie Covered Oreo Pops
- Brownie Fruit Pizza
- Butterscotch Haystack Cookies
- Cinnamon Blueberry Bread Pudding
- Cream Cheese Spritz Cookies
- Creamy Grape Dessert
- Creme Brulee
- Flower Bouquet Cake Pops
- Fluffernutter Blondies
- Funfetti Cheesecake Pudding Dump Cake
- Funfetti-Peanut Butter Layer Pie
- Nutella Chunk Cookies
- Oreo Truffles
- Pecan Chocolate Chip Gooey Butter Cake
- Strawberry Nutella Bread Pudding
- Stuffed Oatmeal Raisinet Cookies
- Sweet Swirl Cookies
- White Chocolate Coconut Chili Macadamia Nut Cookies