Posts Tagged ‘pretzels’
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
After seeing two versions of pretzel bites last week I knew I had to have them for football viewing this past Saturday. But then I saw these beer sourdough pretzels, and wanted to make a bite sized version. But while I’m at it, how about the fancy idea to shove sausage inside of them? Why yes, thank you I will. So I present to you, sausage stuffed sourdough beer pretzel bites (or sausage stuffed pretzel bites for short)!
They are really easy to make other than the required patience for the dough to rise. Easy to make, but my kitchen was still a mess afterwards. Worth it. I mean just look at them, doesn’t the sausage look all cozy and delicious inside there?
I made a beanless chili-cheese dip as well, which originally was intended to be a separate snack but after dipping the pretzels into the dip I knew they were meant to be together. I think any dip involving cheese would be perfect with these pretzel bites.
P.S. I used turkey sausage to cut down on the fat content, but there will be no judgement from me if you go full steam with the pork sausage!
SAUSAGE STUFFED PRETZEL BITES
Makes 30 bites
14 oz pre-cooked turkey sausage link, cut into 1/2 inch slices
1 cup unfed sourdough starter, straight from the refrigerator
1/2 cup lukewarm water
1/4 cup of your favorite beer
1 Tbsp sugar
1-1/2 tsp salt
2 tsp instant yeast
3-1/4 cups flour
1 Tbsp butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt or coarse Sea Salt
- Combine the sourdough starter, water, beer, sugar and 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. Line two baking pans with parchment paper and lightly spray with cooking 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 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, shape the dough around one piece of sausage and roll between hands until evenly covered. Place the pretzels onto the parchment-lined 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 (or coarse sea 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.
Although I have never met Jennie of In Jennie’s Kitchen, her post about the unexpected passing of her husband on Sunday hit my heart. Sometimes we forget how important a single day or moment can be. In response to those offering support, she requested that everyone make a peanut butter pie to share with loved ones on Friday – today. I could not deny such a simple request with a wonderful meaning.
This pie will be shared both physically and virtually with my family and friends who whether near or far are very much loved. For those who live in Memphis with me, consider this a warning for when I smash pie into your face and then bear-hug you.
Want more peanut butter pie?
- Cookies and Cream Peanut Butter Pie
- Chocolate Chip-Peanut Butter Layer Pie
- Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
2 cups broken salted pretzel sticks
1/4 cup brown sugar
6 Tbsp unsalted butter, melted
1 cup creamy peanut butter
1-8 oz pkg. reduced fat cream cheese, softened
1/2 cup brown sugar
2 cups heavy cream
1 tsp vanilla extract
Handful of dry roasted peanuts, chopped
1 oz. semisweet chocolate chips
2 Tbsp creamy peanut butter
- To make the crust, preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, and 1/4 cup brown sugar. Transfer to a bowl, then stir in the melted butter.
- Press evenly over the bottom and up the sides of a 9-inch pie pan. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
- To make the filling, beat together 1 cup peanut butter, cream cheese and brown sugar in large bowl with an electric mixer on medium, until well combined.
- Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
- To top, sprinkle with chopped peanuts. Put chocolate and peanut butter in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth.
- Transfer to a resealable plastic bag and snip a tiny bit off the corner*. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Refrigerate until ready to serve.
* I actually used a squeeze bottle.
Don’t worry I am alive! The flooded Mississippi River did not whisk me away during the Beale Street Music Festival. And thankfully the tornado trend held off for most of the weekend. So I was able to enjoy the music along with a turkey leg and foot long corndog on a stick (I love fair food). I even managed to escape without being covered in glitter after being in the vicinity of Ke$ha. Her act was, um… well you can imagine.
But now we get to celebrate National Truffles Day! I bring to you a truffle that may only be fit for some, as I know many people who don’t particularly enjoy butterscotch. But for those of you that do, definitely a treat. I covered them with crushed pretzels so they kind of remind me of the butterscotch haystack cookies which I also love.
1/2 tsp vanilla extract
1/4 cup heavy cream
1 Tbsp creamy peanut butter
8 oz butterscotch chips
Crushed pretzels, for coating
- Over a double boiler, heat heavy cream, vanilla, peanut butter and butterscotch chips. Stir frequently until the chips have just melted.
- Remove from heat and let stand for 10 minutes. Chill in the refrigerator for about 30 minutes, then use a small spoon to shape into 3/4-inch balls. Place on a wax paper-lined baking sheet.
- Place the crushed pretzels in a small bowl. Roll truffles in the crumbs and gently press to stick. Return to lined baking sheet and chill truffles until firm. Allow truffles to come to room temperature before serving.
Source: Adapted from Baking Bites