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Soft Pretzels Ingredients 1 tsp granulated sugar 1-1/2 cups warm water 1 pkg active dry yeast 2 tsp vegetable oil 4 cups all-purpose flour 1 tsp salt Baking soda Topping: 1 egg, beaten 2 tsp coarse salt Preparation In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.  Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough.  Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.  Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends.  Pick up ends and cross left end over right end again.  Bring ends over and down to bottom of circle, overlapping by 1/4 inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper–lined baking sheets. Cover and let rise for 15 minutes. Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool.  Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool just until warm. (Make-ahead: Let cool completely. Freeze in airtight container for up to 2 weeks.) (via Soft Pretzels recipe - Canadian Living)

Soft Pretzels

Ingredients

  • 1 tsp granulated sugar
  • 1-1/2 cups warm water
  • 1 pkg active dry yeast
  • 2 tsp vegetable oil
  • 4 cups all-purpose flour
  • 1 tsp salt
  • Baking soda

Topping:

  • 1 egg, beaten
  • 2 tsp coarse salt

Preparation

In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. 

Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough. 

Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. 

Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends. 

Pick up ends and cross left end over right end again. 

Bring ends over and down to bottom of circle, overlapping by 1/4 inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper–lined baking sheets. Cover and let rise for 15 minutes.

Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool. 

Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool just until warm. (Make-ahead: Let cool completely. Freeze in airtight container for up to 2 weeks.)

(via Soft Pretzels recipe - Canadian Living)

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Creamy Leek and Potato Soup Ingredients 3 tbsp vegetable oil 3 leeks, (white and green parts only), thinly sliced (about 12 oz/375 g) 1 celery rib, diced1 carrot, diced 1/2 tsp salt 1/4 tsp dried thyme 1/4 tsp white pepper or black pepper 3 Yukon Gold potatoes, (2 lb/1 kg) peeled and chopped 4 cups chicken broth or vegetable stock  2 cups Pumpernickel Croutons 1/2 cup crumbled blue cheese 1/4 cup minced fresh parsley Preparation In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes. Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly. In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley. Creamy Leek and Potato Soup (via Creamy Leek and Potato Soup recipe - Canadian Living)

Creamy Leek and Potato Soup

Ingredients

  • 3 tbsp vegetable oil
  • 3 leeks, (white and green parts only), thinly sliced (about 12 oz/375 g)
  • 1 celery rib, diced1 carrot, diced
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp white pepper or black pepper
  • 3 Yukon Gold potatoes, (2 lb/1 kg) peeled and chopped
  • 4 cups chicken broth or vegetable stock 
  • 2 cups Pumpernickel Croutons
  • 1/2 cup crumbled blue cheese
  • 1/4 cup minced fresh parsley

Preparation

In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes.

Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.

In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.

Creamy Leek and Potato Soup (via Creamy Leek and Potato Soup recipe - Canadian Living)

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Puff Pastry Pissaladiere Ingredients Puff Pastry [Recipe] Topping: 1/4 cup extra-virgin olive oil 3 spanish onions, thinly sliced 3 cloves garlic, thinly sliced 2 tsp minced fresh thyme 1 bay leaf 1/4 tsp pepper 1/4 tsp granulated sugar 1 tbsp white wine or wine vinegar 1 cup Gruyere cheese Preparation Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside. Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes. Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange toppings at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares. (via Puff Pastry Pissaladiere recipe - Canadian Living)

Puff Pastry Pissaladiere

Ingredients

Puff Pastry [Recipe]

Topping:

  • 1/4 cup extra-virgin olive oil
  • 3 spanish onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tsp minced fresh thyme
  • 1 bay leaf
  • 1/4 tsp pepper
  • 1/4 tsp granulated sugar
  • 1 tbsp white wine or wine vinegar
  • 1 cup Gruyere cheese

Preparation

Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside.

Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.

Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange toppings at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.

(via Puff Pastry Pissaladiere recipe - Canadian Living)

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Ingredients 1/3 cup hazelnuts 2 cups diced extra old cheddar cheese, at room temperature 1/4 cup butter, softened 2 tbsp Scotch whisky 1 tbsp Dijon mustard 1/2 tsp pepper Preparation On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop. In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.) (via Whisky Cheddar Spread recipe - Canadian Living)

Ingredients

  • 1/3 cup hazelnuts
  • 2 cups diced extra old cheddar cheese, at room temperature
  • 1/4 cup butter, softened
  • 2 tbsp Scotch whisky
  • 1 tbsp Dijon mustard
  • 1/2 tsp pepper

Preparation

On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)

(via Whisky Cheddar Spread recipe - Canadian Living)

{0 notes}
Butternut Squash, Coconut, and Lentil Stew Ingredients 1 cup yellow split pigeon peas (toor dal) 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1 Roma tomato, diced 1/2 cup fresh, frozen, or dried shredded coconut 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 4 cups vegetable stock or water, or enough to cover Tempering: 2 tablespoons canola oil 1 teaspoon brown or black mustard seeds 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 1 1/2 teaspoons kosher salt 1 tablespoon honey 1 lime, juiced 1/2 cup minced fresh cilantro leaves Directions Rinse the pigeon peas in a couple changes of water. In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes. To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter! (via Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe : Aarti Sequeira : Recipes : Food Network)

Butternut Squash, Coconut, and Lentil Stew

Ingredients

  • 1 cup yellow split pigeon peas (toor dal)
  • 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 Roma tomato, diced
  • 1/2 cup fresh, frozen, or dried shredded coconut
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 4 cups vegetable stock or water, or enough to cover

Tempering:

  • 2 tablespoons canola oil
  • 1 teaspoon brown or black mustard seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1/2 cup minced fresh cilantro leaves

Directions

Rinse the pigeon peas in a couple changes of water.

In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.

To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

(via Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe : Aarti Sequeira : Recipes : Food Network)

{1,368 notes}
hrrrthrrr: It’s beginning to feel a lot like summer here in California and I’m lucky enough to have a Meyer lemon tree in the backyard of my work space. So the other day  I went and picked a bunch of lemons to see if I could come up with a tasty lemonade. Here’s the results… Simple Syrup Recipe 1 cup sugar 1 cup water 1 vanilla bean (cut in half lengthwise, seeds removed, pod reserved) (you can use extract, but because it’s super concentrated, be careful not to make it too strong — about 1 tsp or even less)  8-10 cut strawberries Instructions Place the strawberries in a pot along with the water and sugar.  Bring to a boil, lower heat, and simmer until the strawberries break down, the sugar dissolves and the sauce thickens slightly (about 5 minutes). Place syrup in the refrigerator to cool. You can choose whether or not you want to strain out the strawberry chunks.  Squeeze your lemons till you get about 2-3 cups of juice (strained).  I used about 8-10 lemons. Now here’s where you get to experiment. I started with 2 cups of lemon juice, 3 cups of water and 1 cup of simple syrup.  I then added more of each to taste. Depending on how you like your lemonade (and how tart your lemons are), you can add additional juice, water, vanilla, or simple syrup to your liking. Stick in the refrigerator to cool and enjoy over ice! (Note: I noticed that after cooling and setting in my refrigerator, my lemons were slightly tarter so I added a bit of water to it before serving. Oh and the bottles are from Ikea or online here.)

hrrrthrrr:

It’s beginning to feel a lot like summer here in California and I’m lucky enough to have a Meyer lemon tree in the backyard of my work space. So the other day  I went and picked a bunch of lemons to see if I could come up with a tasty lemonade. Here’s the results…

Simple Syrup Recipe

1 cup sugar

1 cup water

1 vanilla bean (cut in half lengthwise, seeds removed, pod reserved)

(you can use extract, but because it’s super concentrated, be careful not to make it too strong — about 1 tsp or even less) 

8-10 cut strawberries

Instructions

Place the strawberries in a pot along with the water and sugar.  Bring to a boil, lower heat, and simmer until the strawberries break down, the sugar dissolves and the sauce thickens slightly (about 5 minutes). Place syrup in the refrigerator to cool. You can choose whether or not you want to strain out the strawberry chunks. 

Squeeze your lemons till you get about 2-3 cups of juice (strained).  I used about 8-10 lemons. Now here’s where you get to experiment. I started with 2 cups of lemon juice, 3 cups of water and 1 cup of simple syrup.  I then added more of each to taste. Depending on how you like your lemonade (and how tart your lemons are), you can add additional juice, water, vanilla, or simple syrup to your liking. Stick in the refrigerator to cool and enjoy over ice!

(Note: I noticed that after cooling and setting in my refrigerator, my lemons were slightly tarter so I added a bit of water to it before serving. Oh and the bottles are from Ikea or online here.)

{367 notes}
nothingshortof: apsies: reallykatie: Pancake Cupcakes with Maple Buttercream and Bacon Sprinkles I made these yesterday to take to Rob’s family birthday party (and set aside some to trade with April for some of her farm fresh eggs!)(also her picture is better!). I wasn’t really too sure what to expect but these were actually super yummy! Bob is two-for-two with the weird requests turning out to be delicious flavor combos (don’t tell him that though). Pancake Cupcakes: 1 1/2 cups Baking Mix (I used gluten free Bisquick) 3 teaspoons baking powder 1 1/2 teaspoon salt 2 1/4 cups whole milk (I ended up doing half milk and half cream because I ran out of milk!) 3 large eggs 2 Tablespoons 100% pure maple syrup 3 Tablespoons unsalted butter, melted and cooled slightly Preheat oven to 400 degrees F. Whisk together the baking mix, baking powder and salt to combine. In a separate bowl, whisk the milk, eggs, syrup and butter until well combined. Gently fold the liquid mixture into the dry mixture, just until they are combined — don’t overmix! Some lumps are okay (it really is just like pancake batter — it will be runny, don’t fret!). Ladle batter into lined muffin pan, filling each cup about 3/4 of the way. Bake for 12-14 minutes, until they puff up and spring back to the touch if you lightly pat them. Let cool completely before frosting!! Maple Buttercream Frosting: 2 sticks butter, softened at room temperature 2 1/2 cups powdered sugar 1 tsp salt 4 tsp pure maple syrup 2 tsp vanilla Using a stand mixer, beat butter at a medium-high speed until it’s fluffed up. Add powdered sugar 1/2 cup at a time, waiting until it’s fully incorporated after each addition before adding more. Add salt. Once sugar is completely mixed in, turn mixer back up to medium-high and let it get really fluffy (about 3-5 minutes). Add maple syrup and vanilla and mix about 1 minute more. Frost dem cupcakez! Sprinkle with bacon (cooked until it’s nice and crispy, and then cooled before crumbling up and sprinkling!) adapted from this recipe You must make these immediately. Trust me. Oh my good god.

nothingshortof:

apsies:

reallykatie:

Pancake Cupcakes with Maple Buttercream and Bacon Sprinkles

I made these yesterday to take to Rob’s family birthday party (and set aside some to trade with April for some of her farm fresh eggs!)(also her picture is better!). I wasn’t really too sure what to expect but these were actually super yummy! Bob is two-for-two with the weird requests turning out to be delicious flavor combos (don’t tell him that though).

Pancake Cupcakes:

  • 1 1/2 cups Baking Mix (I used gluten free Bisquick)
  • 3 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 2 1/4 cups whole milk (I ended up doing half milk and half cream because I ran out of milk!)
  • 3 large eggs
  • 2 Tablespoons 100% pure maple syrup
  • 3 Tablespoons unsalted butter, melted and cooled slightly

Preheat oven to 400 degrees F.

Whisk together the baking mix, baking powder and salt to combine. In a separate bowl, whisk the milk, eggs, syrup and butter until well combined. Gently fold the liquid mixture into the dry mixture, just until they are combined — don’t overmix! Some lumps are okay (it really is just like pancake batter — it will be runny, don’t fret!). Ladle batter into lined muffin pan, filling each cup about 3/4 of the way. Bake for 12-14 minutes, until they puff up and spring back to the touch if you lightly pat them.

Let cool completely before frosting!!

Maple Buttercream Frosting:

  • 2 sticks butter, softened at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp salt
  • 4 tsp pure maple syrup
  • 2 tsp vanilla
Using a stand mixer, beat butter at a medium-high speed until it’s fluffed up. Add powdered sugar 1/2 cup at a time, waiting until it’s fully incorporated after each addition before adding more. Add salt. Once sugar is completely mixed in, turn mixer back up to medium-high and let it get really fluffy (about 3-5 minutes). Add maple syrup and vanilla and mix about 1 minute more. Frost dem cupcakez!

Sprinkle with bacon (cooked until it’s nice and crispy, and then cooled before crumbling up and sprinkling!)

adapted from this recipe

You must make these immediately. Trust me.

Oh my good god.

(Source: brbreallykatie)

{8 notes}
Queso Blanco Dip (White Cheese Dip) 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes 1/4 cup diced green chiles 2 pickled jalapenos, chopped 1 ounce pickled jalapeno juice 2/3 cup whole milk 1/2 cup cold water pinch of cumin (optional) Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. (via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

Queso Blanco Dip (White Cheese Dip)

  • 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
  • 1/4 cup diced green chiles
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

(via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)