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Easy Soft Pretzels

Easy Soft Pretzels
Active time: 30-45 min; Total time: 2 hr 15- 2hr 30 min (a bit longer if making extra toppings) Ingredients: 1 tsp instant yeast 1 1/2 cups warm water for proofing 10 cups for boiling 1 teaspoon for egg wash 1 tablespoon of sugar 2 teaspoons of salt 4 1/2 cups All Purpose, non-bleached flour 2/3 of a cup of baking soda 4 tablespoons of butter 1 egg Kosher salt for topping Topping Options: Savory 1/2 cup finely grated Parmesan 1 teaspoon garlic powder Sweet 1/2 cup powdered sugar 1 tablespoon ground cinnamon 1/4 cup honey Materials: 2 large bowls 1 small bowl for melting butter A cutting board or other larger surface 1 or more cup, measuring cup (liquid) 1 cup measuring cup (dry ingredients) Dutch over or other large pot Baking sheets (2 or more generally) Parchment paper Plastic wrap Vegetable oil (spray or liquid) Optional Materials: Dough Divider/Scraper Bagel strainer

Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. Let’s take a look, shall we? Apple Cinnamon Rolls with Caramel Cream Cheese Icing 5 medium sized apples – peeled, cored, & diced3 tablespoons butter1/4 cup brown sugar1/2 tsp cinnamon1 tsp cornstarch For the Brown Sugar Cinnamon Filling: 1 stick butter, softened1 cup brown sugar2.5 tablespoons cinnamon For the Caramel Cream Cheese Icing:

Homemade Ranch Dressing Necessity is the mother of invention. Before I moved to the country and started raising a family, I hadn’t a clue what that adage meant. Oh, believe me, I’m not suggesting that one has to move to the country in order to be inventive, resourceful, or creative. I guess what I’m saying is…I did. In the city, with every convenience at my fingertips, it never occurred to me to wing it in the kitchen, to reinvent the wheel, to make do with what I had…because what I had, grocery-wise, was anything I ever wanted. But in the country, with a hungry cowboy and four kids to feed, I learned very quickly that there’s no “running to the store real quick” if I run out of an important staple.

How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest.In college I was a single parent. In order to declare my Spanish major, I had to get the mandatory study abroad waived.

Homemade Protein Bars « There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. Plus, they taste awesome if you have a good recipe!

Roasted Chickpea (Garbanzo Bean) Salad Ingredients: 2 (15 ounce) cans of Chickpeas (Garbanzo Beans) 3tbsp Olive Oil 1/2tsp Salt 1/2tsp ground Black Pepper 1 tbsp Hungarian Paprika 1 tsp red chili powder (cayenne) 1/2 Onion (finely diced) 1/2 Red Bell Pepper (finely diced) 1 fresh Jalapeno pepper (finely chopped) Zest and juice of 1 Lime A handful of Cilantro Method: – Start by draining and rinsing 2 cans of chickpeas (also known as Garbanzo beans). Shake them off in the colander trying to get rid of as much water as you can. Then toss them into a mixing bowl. – Add 3 tbsps of Olive oil, salt and pepper to the chickpeas. Toss, so that they are all coated evenly. – Spead the chickpeas on a foiled cookie sheet big enought to hold them in a single layer and roast in a 400F oven for 15 mins.

san francisco garlic fries Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it.

Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter!

elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Churros with Chocolate Dipping Sauce » toasty biscuit The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult. Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!”

Mushroom and Potato Frittata Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View Peanut Butter Pie I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack.