It’s not a big secret that Alan loves soft pretzels. I’m not sure why I waited so long to make them, but when I saw these online I immediately knew I had to make them ASAP. This recipe finally shared the secret to getting that soft inside and crunchy outside. Granted, I hadn’t look deep into that mystery!

These are very easy to make, just be sure to have a few cookie sheets ready to go so you can keep popping your dough segments into the boiling water. The baking soda will be active for about 20 minutes. I made it work, but having everything ready next time will make it that much easier. We’ve already talked about making larger pretzels soon!

Soft Pretzel Bites

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Ingredients

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

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Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in small batches. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

Cheese Sauce

Ingredients

• ½ Tablespoon unsalted butter
• ½ Tablespoon all-purpose flour
• ½ cup milk
• 8 ounces Cheddar cheese, grated

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.*

Source: Two Peas & Their Pod, adapted from Bobby Flay

I love little creations like these Nutella and Banana Wontons. Everything involved I have in my pantry at pretty much all times. I absolutely adore Nutella. What isn’t to love? Creamy, chocolatey hazelnuts. Yum! I always love finding new ways to use up wontons since most recipes don’t call for an entire package. Really, unless I’m entertaining for a large group, I only use a few at a time.

This recipe can be increased or decreased. It just depends on how many you want to make. You only need to eye-ball your amounts and you can make a ton or as little as 4 at a time like I have! You can also make this using strawberries or raspberries, or leaving the fruit out and simply using Nutella.

Nutella & Banana Wontons

Ingredients

• 10 wonton wrappers
• 3 Tbsp Nutella Hazelnut Spread
• Ripe banana, thinly sliced
• 1 egg white
• 1/2 cup vegetable oil
• confectioner’s sugar

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Lay out the wonton wrappers and put about 1 tsp of Nutella in the center of each wonton. Place a banana slice on top. Brush all of the edges with the egg white. I dip my finger into the egg wash and “draw” along the edges. I find it quicker and one less thing to wash!  Fold the wonton to form a triangle and press the edges together firmly.

In a small sauce pan heat the oil over medium-low. Place 1 or 2 wontons into the hot oil. Flip the wontons over after 5 seconds. Let the wonton cook for another 5 seconds, or until golden brown. Place on an paper towel to absorb excess oil. Serve warm with a sprinkle of confectioners’ sugar on top.

Source: Adapted from Giada De Laurentiis

I remember the first time I made these carrots. They were handed to each person at the table, some would dish some on to their plates and others would continue passing them by. That was until the comments started flowing about how good they were. They were sweet, they were so nicely roasted, etc. Then people went for seconds and those that hadn’t tried them grabbed some! Granted, it’s not the best way to eat carrots, it’s a sweet addition to a festive meal and it’s definitely good to get those that aren’t keen on vegetables to try some. I will admit, I find that one serving of the maple and butter mixture isn’t enough. I follow the recipe and then, right before I serve, I drizzle another serving onto them. It sweetens them up a bit and makes them more appealing!

Roasted Maple Carrots with Browned Butter

Ingredients

• 2 lbs baby carrots
• 1.5 tsp olive oil
• 1/2 tsp table salt
• 1 Tbsp butter (I used 2)
• 1 Tbsp maple syrup (I used 2)

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Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
After 10 minutes, while carrots continue to roast, heat butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in maple syrup and drizzle mixture over carrots. Shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

Serves 8

Source: Cook’s Illustrated, January 2001

Alan makes home-made pizza on a regular basis. That’s his thing. I don’t even attempt it. He’s better at kneading, tossing, and sliding the pizza off of the pizza peel. I decided to take the easy way out and make this dip. It’s pizza my way, plus I’m a sucker for appetizers. I’m in heaven when I’m presented with dips and bite-sized foods!

This is a great appetizer when you’ve got company coming over and you want to whip up something quick. You probably have all of the ingredients in your kitchen already and it takes 5 minutes to prepare and 20 minutes to bake!

Pizza Dip

Ingredients

• 8 oz cream cheese, softened
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp dried basil
• 1 cup shredded mozzarella cheese
• 1 cup Parmesan cheese
• 1 cup pizza sauce
• toppings of your choice

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Pre-heat oven to 350 degrees. In a medium bowl, combine cream cheese, garlic powder, oregano, parsley, and basil.

Spread cream cheese mixture into a 9 inch pie pan and sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese onto the cream cheese mixture.

Top with pizza sauce and sprinkle remaining mozzarella and Parmesan cheese over the pizza sauce.

Place  of your choice on top. When Alan is around, I’ve got to keep it simple and just use pepperoni 🙂

Bake in preheated oven for 20 minutes or until cheese is fully melted and bubbly.

Serve with breadsticks, pita chips, corn chips, or crackers.

Source: My Baking Addiction