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Homemade Auntie Annes Pretzels

Homemade Auntie Annes Pretzels
I'm sorry to be the bearer of another diet busting recipe... really I am! I'm not intentionally trying to sway you from your positive eating habits, but we all know the Superbowl is coming up and it's not a day to snack on fruits and vegetables. It's a day of indulgence- so enjoy it for what it is! Now I'm sure the title of this post intrigued most of you- many of you have probably had Auntie Annes Pretzels. It's impossible to walk through the mall and not get hit with that amazing aroma of fresh pretzels baking in the oven. It gets me every time! Well, I decided to give it a try and see for myself how authentic it really is and let me tell you- this is the real deal! Whether you like the traditional salted pretzel dipped in mustard or the sinfully delicious cinnamon and sugar pretzel dipped in icing, you have the instructions here to make them. Recipe Tips I recommend serving your pretzels immediately. Using a spoon, gently stir until your yeast dissolves: Then add your brown sugar: Salt:

Baked Potatoes...Sort Of When I asked my husband what side dish he wanted with simple grilled chicken breast for dinner tonight, he wasn't sure, until I said, "How about twice baked potatoes?" "Yeah! That sounds great. Unless...""Yeah? What are you thinking?"" Twice-Baked Potatoes in a Dish and Potato Skins 9 medium russet potatoes4 ounces cream cheese1/2 cup sour cream4 tablespoons butter3 cloves garlic, finely chopped1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick)1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried2 1/2 to 3 cups shredded cheddar cheesecanola oil to fry insour cream, if desired3 green onions, sliced Preheat oven to 350° Fahrenheit. When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. For the Twice Baked Potatoes in a Dish: Place potato insides in a large bowl or the bowl of a standing mixer. Cover with foil and bake for 40 minutes at 325°.

Soft Pretzel Bites with Cheese Sauce I am a complete sucker for mall pretzels. And it’s a darn good thing that you’ll only find me at the mall once or twice a year because more trips would like equal more pretzels. And as much as I love them, I’ve only made them once before, admittedly to great success but since Kyle isn’t a huge fan (crazy boy), I haven’t made them again. But in all the years since I first made them, there’s been one recipe I’ve been saving and I finally decided to bust it out just in time to share it with you while you’re all getting crazy planning your Super Bowl (or maybe anti-Super Bowl?) party menus. For the record, we’ll both be watching movies this Sunday, as is our annual tradition, while the rest of the nation is either watching the Super Bowl or waiting for the commercials (rarely both). So this recipe isn’t any big secret; in fact, it’s probably the most widely adored one out there but if you haven’t made it yet, you need to Soft Pretzel Bites with Cheese Sauce Ingredients Instructions

Banana Bread Topped With Banana Glaze One dessert that I've found should be in everyone's recipe collection is a good banana bread. I think many families buy bananas often to accompany their lunch or provide a healthy snack. I don't know about you, but I always have good intentions of eating each banana in the bunch, but by the end of the week I'm usually left with a few overly ripe ones. Instead of throwing them out and letting them go to waste, they can be made into a delicious banana bread. This recipe is unlike others because of its banana glaze. I find this recipe perfect as a last minute throw together dessert for any occasion. Mom's Banana Bread(Printable Recipe) IngredientsBread:1 egg1 cup sugar½ cup melted butter3 bananas1 ½ cups flour1 teaspoon baking soda¼ teaspoon saltChopped nuts Glaze:1 tablespoon butter, softened1/2 banana, mashed1 1/2 cups confectioners sugar1/2 teaspoon vanilla DirectionsPreheat oven to 350 degrees.Beat egg.

Chinese Tea Eggs Eggs, how do I love thee? Let me count the ways. I love thee soft-boiled with some kaya toast dipped into the runny yolk. And scrambled with some herbs and melty cheese. And simply cooked over-medium in melted butter. I love eggs any way, any time of the day. Tea eggs are a common street snack and even sold in convenience stores in China, Hong Kong and Taiwan. - 6 eggs - 2 bags of black tea - 4 star anise - 1 cinnamon stick - 1/4 cup of soy sauce Place the eggs in a pot and fill with water until just covered. Place the eggs back into the pot of water and add the tea bags, spices and soy sauce. Alternatively, you can simmer the eggs for about 2-3 hours instead of soaking them overnight. (Ru ware image from here) zp8497586rq

BREAD PESTO SAUCE Pesto sosunun tarifini vermişken hemen beklemeden pesto sosuyla yaptığım ekmeğin tarifini vermek istiyorum. Özellikle kahvaltı ve brunchlar için güzel bir alternatif. Gerçi ben genellikle akşam yemekleri için yaptım bu ekmeği. Hamuru klasik ekmek hamuru. * 1,5 su bardağı ılık su (300 ml) * 1 silme çorba kaşığı / 1 küçük paket instant maya * 1 tatlı kaşığı tuz * 2 tatlı kaşığı toz şeker * 3-4 su bardağı un. * 4-5 çorba kaşığı pesto sos - 2 su bardağı unu derin bir kabın içine alıp maya, tozşeker ve tuz ile beraber harmanlayın. -Geri kalan unu azar azar ilave ederek hamuru toparlamaya başlayın. - Mayalanıp kabaran hamurunuzu elinizi hafifçe unlayarak tekrar yoğurun. - 175 derece ısıtılmış fırına koyun.

Parotta Recipe - How to make Parotta - South Indian Breakfest Recipes » All Recipes Flour Recipes Indian Breakfast Recipes Indian Vegetarian Recipes Kerala Recipes Malabar Recipes South Indian Recipes Indian Food Recipes Parotta Recipe ~ South Indian style layered Parota Parotta with Vegetable Salna A loyal reader of my blog has requested Parotta recipe many weeks ago and I never got down to making it until this week. The soft and flaky Parotta, also known as Barotta or Porotta, is popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. Parotta dough stretched into a thin sheet and pleated into a long strip Usually I do not make Parotta at home and it is only during our travels that I get to relish Parotta, Kothu Parotta and the likes. Rosettes & rolled out parottas ready to be fried ~ Hot off the stove Parotta with Salna Parotta tastes best hot off the stove with piping hot fragrant salna. Parotta Recipe Tips

Cinnamon Raisin Bread The final encore of my mom's birthday brunch was this homemade cinnamon raisin bread! I've been wanting to make this for a while. Ever since my close college girlfriend Lindsay, who is an avid follower and fan of my blog (thanks for all your support Lindsay!), made a special recipe request for it. The thought never even crossed my mind before she suggested it... thank God she did, because it was absolutely delicious! I can't decide which part I enjoyed more, the warm fresh out of the oven soft cinnamon raisin bread that sat steaming on the platter, immediately melting the Cinnamon Honey Butter so quickly it seeped into each crevice... This recipe is absolutely one of my favorites and will be repeated often. Recipe Tips:When dealing with yeast, make sure you carefully monitor the environment in which your dough is left to rise. Start by melting your butter in a small saucepan with your milk over medium/low heat: Stir your mixture periodically so that the milk doesn't burn: and the eggs:

Delicious Thanksgiving Recipes Thank you to Good to Know & Unilever Spreads for sponsoring this post. Find delicious recipes and learn more about Unilever spreads by visiting I was selected for this opportunity as a member of Clever Girls Collective. I love Thanksgiving. I like to put this dessert on a plate and let my guests serve themselves. The ultimate topping for this amazing dessert is pumpkin frosting. In my opinion, nothing goes better with Thanksgiving dessert than warm apple cider. In both of these Thanksgiving recipes, instead of butter, I used I Can’t Believe It’s Not Butter! Apple Pie Monkey Bread Recipe 6 Tbsp. 4 (7.5 oz) cans refrigerated biscuits cut into quarters 3/4 cup brown sugar 1&1/2 cups sugar 3 Tbsp. cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg 1/4 cup flour 1 large apple 1/4 tsp. lemon juice Dice the apple and toss it in the lemon juice. In another bowl, combine 1/2 cup sugar, 1 Tbsp. cinnamon, allspice, nutmeg and flour. Bake at 350 for 40-45 minutes. 1 Tbsp. water

Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes *Note: To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken.

Jumbo Jalapeno Popper Stuffed Soft Pretzels - Cooking for Keeps Even though I just made a gigantic batch of homemade soft pretzels a few weeks back, I realized pretty early on that my craving wasn’t quite satisfied since I was still dying for more. I get like that, I’ll love something I make and then try to think of a thousand different ways for me to justify eating the same thing over and over again. So, after daydreaming a few hours of my life away, I knew I wanted to do some sort of spin on a jalapeno popper (what would football season be without a riff on the jalapeno popper?!) I mean unless you’ve been living under a rock or just don’t read food blogs, you know who Tieghan is – a very talented food blogger that has infinite creative juices. The great thing about these is that there is no need for a sauce; since the cheese is inside the pretzel it tastes like you’ve already dipped the soft dough into a big fat bowl of spicy queso, and bonus? You think my pretzel craving will finally be satiated after this batch?? Serves: 8 Pretzels Ingredients

Garlic Bread I'm a huge fan of delicious buttery garlic bread. I've never had a good recipe for it before, but have always enjoyed it at restaurants paired with a big bowl of pasta. It's a great accompaniment to a meal and the perfect addition to a dinner party menu. Before I found this recipe, I always buttered bread and threw it under the broiler. I have memories of her making her homemade bread in the kitchen: kneading the dough on her kitchen table, the squishing sounds of the water being worked into the dough. I'd always check on the bread in the oven for her. I love that food evokes such amazing emotions and recalls such wonderful memories. Taken by Ashley DaCruzMy grandmother in her kitchen preparing a Sunday lunch for the family Now onto the garlic bread... Mince the garlic and chop the parsley and oregano. Transfer all ingredients except for the butter into a saute pan and saute for about 10 minutes. Cut a loaf of bread in half and butter one side of the bread with butter. Recipe Tips:

Vanilla Bean Scones October 5, 2009 | Print | E-mail | Filed under scones , vanilla I’ve been wanting to make vanilla bean scones for quite a while, and now that I have plenty of vanilla beans in my pantry, I finally decided to go for it. The scones I’ve made in the past have always been a little on the flat side, albeit still very tasty. But this time, I adapted my recipe from King Arthur Flour’s basic scone recipe , and they came out perfectly tall and fluffy. 3 cups unbleached flour 1 Tbsp baking powder 1/2 tsp salt 1/3 cup sugar 1 stick butter 2 eggs 1/4 cup milk 1/4 cup half and half 1 tsp vanilla extract 1 vanilla bean, split and scraped For the topping: 2 Tbsp milk A little bit of vanilla bean 2 tsp granulated sugar Preheat the oven to 425 degrees. Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. In another large bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean. Whisk the dry ingredients into the wet ingredients. Leave a Reply

MEAT AND RICE BIRYANI A biryani requires saffron. A spice I hardly use but had the pleasure of using when I made this. In using saffron i realized that crushing the saffron threads to a powder before soaking them in some hot water is a must if you want the intense crimson liquid to bloom to its fullest and to speckle the rice as if it had caught bits and pieces of golden sunlight here and there making the biryani rice quite attractive. The second time I made biryani I had not crushed the saffron to a powder and all I got was a yellow hue that made the biryani rice look as if i had cooked the rice in tumeric tinted water. Which is ok if I was making tumeric rice of course....but not if it was a biryani. Ghee or clarified butter adds so much flavour as well giving it the distinctive biryani taste. Now I know why rules are meant to be broken. If you had a three tiered tiffin carrier a simple salad of sliced cucumbers and pineapple could be included and you would have a complete biryani meal. Vegetable oil 3 T ghee

German Style Soft Pretzels Maybe it is my German background… or maybe my love of all things salty, but I think nothing is better than a hot pretzel. Soft pretzels are great, but they are only good fresh. Luckily they are not too tough to make at home. In order to give the pretzels a dunk in boiling water gives them their chewy skin. Ingredients:1 teaspoon instant yeast1 tablespoon malt powder or brown sugar2 to 3 cups all-purpose unbleached or bread flour1 teaspoon salt1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)Directions:Combine all of the ingredients in a bowl and mix together until it forms a ball.