Pretzel Bites (plain)

Happy Mardi Gras everyone! I know it has been quite a while since I last posted something but I have been very busy trying out new recipes and trying to keep warm in this artic-like weather in France. Don't get me wrong, France is beautiful covered in a blanket of white snow and all, but when you have to walk outside for more than 10 minutes be prepared to be numb all over. I did however enjoy building a miniture snowman outside my window, sure it doesn't compare with the wonderful snowmans you see in the movies but we can't all have the luxury of having a big backyard especially in such a crowded city.

In spirit of the Superbowl I made these pretzel bites and let me tell you these are a really good snack to nibble on while you watch the hilarious/cute/amazing commercials!                                     

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Ingredients

    Pretzel dough:
1½ cups warm water (110-115° F)
2 tsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl
    To finish:
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel salt

Ready, set, BAKE!
1. Combine the water, sugar, salt and yeast in a medium bowl. Whisk gently to dissolve the yeast.
2. Add in the flour and melted butter and mix with a wooden spoon and with hands just until the dough comes together.
3. Turn the dough out on a slightly floured surface, if needed, and knead for about 5 minutes or until the dough becomes smooththe dough is smooth
4. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 60-90 minutes or until doubled in bulk.
5. Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
6. Bring the water and baking soda to a boil in a large saucepan or stockpot.
7. Turn the dough out onto a lightly floured work surface and gently deflate it. Divide it up into approximately 6 equal portions.
8. Working with one piece at a time, roll the dough out into a long rope about 1-inch in diameter.
9. Using a pizza cutter or sharp knife cut the long rope in half, then those two pieces in half and so on until you have about 8 1-inch pieces.
10. Repeat with the remaining dough.
11. Place the pretzel bites into the boiling water in batches so that they aren’t overcrowded. Boil each batch for about 30 seconds, stirring once or twice to submerge all surfaces in the water.
12. Remove from the water with a slotted skimmer and spread out on the prepared baking sheets. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt, if desired.
13. Bake in the preheated oven until dark golden brown, about 9-11 minutes.
14. Transfer to a cooling rack for at least 5 minutes before serving.

Note: The pretzel bites are best when eaten the same day made. If conserving, make sure to cover them well with plastic wrap or in tupperware. They conserve well for only two days, after that they get hard and chewy, trust me.
Recipe from: Annie's Eats

Raspberry Jam Shortbread Cookies

                                             

If the title doesn’t have you drooling over your keyboard already than the sweet smell of shortbread cookie dough surely will. This recipe was inspired by the delicious raspberry jelly sugar cookies at a local supermarket back in the States. I swear when I put this cookie in my mouth I knew immediately that this recipe was a keeper, maybe something I could pass down to my kids in the future. My number one priority now though is to memorize it, however long it make. Overall, it’s a really simple recipe the jam filling is a 1 to 1 ratio so I guess half of the recipe is memorized already. I did wonder while I was making this recipe, what is the difference between jam and jelly? So, the obvious way to find out was to find the definition of each one and compare them.  
Definitions:                                                                    
Jam: A sweet spread or preserve made from fruit and sugar boiled to a thick consistency                         
Jelly: A sweet, clear, semisolid, somewhat elastic spread or preserve made from fruit juice and sugar boiled to a thick consistency
Okay, so apparently they are about the same thing, so I have decided to call things cookies ‘raspberry jelly’ and not ‘jam’ just because jelly sounds more appetizing and jam seems more like a breakfast item. I hope you enjoy these cookies as much as I did/do.                         

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Ingredients

     raspberry jelly

2 cups frozen or fresh raspberries
2 cups sugar
    shortbread cookies
2 cups all-purpose flour
1/2 tsp. salt
1/2 cup + 2 tbsp. confectioner’s sugar (powdered/icing sugar)
1 tsp. white vanilla flavoring (it gives the cookie more of a vanilla flavor but pure vanilla extract is fine)
1 cup unsalted butter, room temperature, cut into cubes
1 tsp. water, room temperature

Ready, set, BAKE!
Place a clean jelly jar of glass container in the freezer to chill. If you are using fresh raspberries rinse them. Place the raspberries in a pan and cook over gentle heat for 2-3 minutes, 5-6 minutes if using frozen raspberries, until the juices are just beginning to run.
Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes. Be careful not to burn yourself as the juices do splatter.
Remove from the heat and test the jam by dabbing a little on one of the cold jelly jar. Cool for a few seconds, and then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars.

Preheat the oven to 375°F and prepare a baking sheet with parchment paper.

In a medium bowl add the flour, salt and confectioner’s sugar; mix together until combined. In the same bowl add the vanilla, butter and water. With your hands mix everything together until a smooth ball forms. Cover the ball with plastic wrap and chill for 30 minutes or until firm.
Once the dough is firm, roll it out so that it is about a 1/4 of an inch thick. With a biscuit cutter (5-cm in diameter) cut out an even number of circles, until there is barely or any dough left. Place half of the circles on the baking sheet, allowing 1/2 cm between each. With a tbsp. place the jelly in the center of each circle. Take a circle from your work bench and place it directly on top of a circle with jelly.
To seal the cookies gently press the edges together with your finger. Repeat until all cookies are jellied (invented culinary term), covered and sealed. If desired, lightly wet your index finger with lukewarm water and run it around the edges of the cookies to give them a better form.
Bake for 12 minutes or until cookies are slightly soft to touch. Chill cookies until cool to touch.
   
Wooden Spoon Wonders original recipe (please linkback to this recipe if used on another website)

Chewy Chocolate Chip Espresso Cookies

I'm just going to start off by saying that these are the best chocolate chip cookies I have ever made!!! I have never made such chewy, crunchy, chocolatey goodness in my life! All you have to do get succeed in making these cookies is not to over bake them. So, without further ado here is the recipe. Enjoy :)      

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Ingredients 

2 cups + 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. espresso powder
1 large egg plus 1 egg yolk
2 tsp. white vanilla extract 
1 cup semi-sweet chocolate chips

Ready, set, BAKE!
1. Preheat oven to 325°F. Lightly oil cookies sheets or line with parchment paper.
2. Whisk the dry ingredients together in a medium bowl; set aside. 
3. In a larger bowl mix butter and sugars until completely combined. Add espresso. Beat in egg, yolk and vanilla, until combined. Add dry ingredients and beat until combined. Stir in chocolate chips.
4. Scoop 1-2 tbsp of dough onto the sheet. Spread balls of cookie dough at least 3/4 of an inch apart.
5. Bake cookies until the edges are golden brown. Don't worry if they look a bit under baked they will bake while cooling.
6. Cool cookies on the baking sheet until you are able to take them off without breaking. Transfer to a wire rack to cool.
adapted from Annie's Eats

Halloween Cinnamon Pancakes




Happy Halloween!
This morning I woke up and was craving cinnamon pancakes, don't ask me why. The first pancake I made came out looking like a ghost and sticking in the raisins as eyes was the cherry on top. Remembering that it was Halloween I decided to continue on that theme and make a witch's hat and a pumpkin. Note: these pancakes were made free-hand; no stencils were used. Unfortunately, Frenchies do not celebrate Halloween so, I was not able to dress up and indulge in all the wonderful American Halloween festivities but I hope all of you had a wonderful Halloween :)

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Ingredients

Pancake mix
1 tsp cinnamon
Raisins (for the ghost eyes)
Craisins (for the ghost mouths)
Whipped cream (for the witch hats)
Apricot jam (for the pumpkins)
Granny Smith apple peel (for the pumpkin stems)

Ready, set, BAKE!

1. For the pancakes follow the instructions on the box and add the cinnamon to the batter.

2. Heat a nonstick skillet pan and sprinkle a bit of water on it, when the water sizzles that is when you know the skillet is hot enough.

3. Pour the batter with a spoon into the shapes desired. For the witch hats I recommend letting it burn slightly to get the black color

4. Decorate the pancakes as shown in the picture, below.

Note: For a fluffy pancake DO NOT squish down (flatten) the pancake with the spatula.

Wooden Spoon Wonders original (please linkback to this recipe if used on another website)

The Perfect Vanilla Cupcake

      

The other day I decided to make vanilla cupcakes with pineapple filling. I think I spent a good hour looking for the perfect vanilla cupcake recipe and as you may have noticed I found it! This recipe is great because it is so versatile and you can easily turn this recipe into chocolate cupcakes by adding a bit of cocoa powder; I think 1 1/2 tablespoons, but I have to get back to you on that, so don't hold it against me if it doesn't work :P. I find that adding white vanilla flavoring to the batter really enhances the vanilla flavor, so I obviously recommend doing this for those of you looking for a more vanilla-y flavor. I hope you enjoy :) 

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Ingredients

     cupcake

1 1/4 cup all-purpose flour

1 1/4 tsp.baking powder

1/2 tsp.baking soda

1/2 tsp. salt

2 medium eggs

3/4 cups sugar

1 1/2 tsp.pure vanilla extract (+ ½ tsp. white vanilla flavoring; optional)

1/2 cup vegetable oil

1/2 cup buttermilk (= milk + ½ tsp. lemon juice + 5 minutes)

     mascarpone raspberry frosting

3/4 cup mascarpone

1 1/2 tbsp raspberry jam

12 raspberries, optional (if using frozen raspberries make sure they are completely defrosted)

Ready, set, bake!

1. Preheat oven to 350˚F and line or butter cupcake tins.

2. In a small bowl stir the all-purpose flour, baking powder, baking soda and salt until combined. Set aside.

3. In a medium sized bowl beat eggs for about 20 seconds. Add sugar with the eggs until combined. Gently stir in the vanilla and oil. Beat until well combined.

4. In the medium sized bowl pour half of the all-purpose flour mixture in and stir, pour the buttermilk in and stir, pour in the remaining of the all-purpose flour mixture. Stir until everything is combined.

5. Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake for 10-15 minutes or until a toothpick inserted comes out clean. 

6. Beat the mascarpone and raspberry jam until combined. Chill for 15 minutes. The frosting can either be piped or spooned on the cupcakes. Top each cupcake with a raspberry.

Chewy Oatmeal Raisin Cookies

Whenever it is Autumn and I'm uninspired to try any new recipes I always turn to these fabulous, chewy and slightly crispy oatmeal raisin cookies. This recipe is very quick and easy to whip up in under twenty minutes, so if you have extra time before dinner and want a good dessert I definitely recommend these cookies. They are of course delicious paired with a nice cold glass of milk! I hope you enjoy :)

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Ingredients

1/2 cup  butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt 
1 1/4 cups rolled oats
3/4 cup raisins

Ready, set, bake!
Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper or lightly oil it.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
In a small bowl, whisk the flour, baking soda, cinnamon and salt together. Stir the flour mixture into the butter mixture. Stir in the rolled oats and raisins.
Scoop out 2 tbsp of the cookie dough onto the prepared cookie sheet. The cookies should be two inches apart. Bake them for 10 to 12 minutes taking them out when golden at the edges but still a little under cooked on the top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Enjoy :)

Chocolate Cake Roll

I've been dying to try this recipe ever since I lay my eyes on it, but I never found the right occasion to make it for. When I finally gave up on waiting for that special occasion I got to work in the kitchen. By the looks of the cake roll in the picture I thought making it would be very close to impossible and I bet you will be relieved to know that in fact it was not that difficult! 

I have to admit that the first time I made this cake I made quite a mess, what with sifting the cocoa powder and dusting it on the roll, but never fear it is completely worth it in the end! 

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Ingredients
     Cake layer
6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips
3 tablespoons strong coffee
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided
     Filling
3/4 cups mascarpone
2 tablespoons heaving cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract

Ready,set, BAKE!
1. Preheat oven to 350°F. Oil (not olive oil) or butter a 10-by-15-inch shallow baking or jellyroll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch 
2. Melt chocolate with coffee in a small saucepan over very low heat until it is 75 percent melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly.
3. Beat egg yolks with an electric mixer until pale and creamy. Gradually add sugar, and continue to beat until yolks are pale and ribbony. 
4. Gently stir the chocolate into the yolk mixture. 
5. In a clean bowl with clean beaters, beat egg whites with salt until they hold stiff peaks.
6. Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions. 
7. Pour batter into prepared pan and smooth top. Bake in preheated oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will still seem a little under baked.
8. Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels; don’t worry if they have a bit of cake stuck to them. Run a knife around the edges of the cake. 
9. Sift one tablespoon cocoa over the top of the cake and cover the cake with a thin tea towel that is a little longer than the pan. 
10. Place the back of a baking sheet or a large flat tray over the towel and invert the cake and paper onto it. 
11. Gently peel back the parchment or waxed paper that lined the pan. 
12. Sift the remaining tablespoon of cocoa powder over the top of the cake (that was one minute ago, the underside). 
13. Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside.Let cool completely, encased in its towel.
14. Once cool,beat mascarpone until smooth. 
15. Slowly pour in the heavy cream until fully combined. 
16. Pour in the confectioner's sugar and vanilla until well blended. 
17. Get your serving plate ready and place it near your cake roll. Gently unroll the chocolate cake and remove tea towel. 
18. Spread the mascarpone filling evenly over the cake. Gently use waxed or parchment paper once again to re-roll cake. Place on serving platter, seam side down.
recipe from Smitten Kitchen