Stuffed Pretzel Logs

The local Amish Market makes pretzel logs filled with all kinds of delicious things. Some of their fillings include:

• Pepperoni, Mozzarella, & Maranara sauce
• Buffalo Chicken & Mozzarella
• Chicken, Bacon, & Ranch Dressing

There are so many options! We have gotten them several times so after making soft pretzels a few weeks ago, I decided to have a go at making them myself! They turned out to be really easy and they tasted just as good as the ones we bought!

To make enough dough for 6-7 logs use:

• 1 cup MILK
• 1 packet ACTIVE DRY YEAST
• 3 Tbs BROWN SUGAR
• 2 Tbs BUTTER, melted
• 2 & 1/4 cups FLOUR
• 1 tsp fine SALT
• 3 Tbs BAKING SODA
• 1.5 cups WARM WATER
• COARSE SALT
• 4-6 Tbs BUTTER, melted

I doubled this recipe because we had some friends over, but all of the directions still apply! Start by heating up the milk (about 1 minute in the microwave should do it). You want the milk to be warm, but not boiling. You should be able to put your finger in the milk without burning your finger. 110 degrees F is the ideal temperature. Stir the yeast into the milk and allow it to sit for about 3 minutes.

Next combine the milk and yeast mixture with the brown sugar, salt, and melted butter in the bowl of an electric mixer. Once the ingredients are combined, add the flour 1 cup at a time. 

Kneed the dough for about 10 minutes either with your electric mixer, or by hand.

After the ten minutes put the dough into a greased bowl and cover with cling wrap. The dough will be very sticky!!! Wetting your hands with water will help a little...

Let the dough rise in a warm place for 1 hour. The dough should double in size!

Preheat the oven to 450 degrees F and combine the baking soda and warm water into a wide bowl.



Roll the dough out into a rectangle that is about 6 inches tall, 1/4 inch thick, and as long as the dough allows.

Start from one end and put your fillings along the short edge. (We used pepperoni, mozzarella, and marinara sauce.)

Roll the filling up in the dough to make sure the filling is sealed in the dough.

Next, dip each log in the baking soda and water mixture... (this is what will make them taste like pretzels once they cook!) And then place them on a greased cookie sheet! Sprinkle the pretzels with coarse salt and bake them for 7-11 minutes.

When they are done they should look something like the picture below on the left. Then brush the melted butter on top and they will look like the ones on the right! Yum! (I made the 3 in the front...and a friend made the 3 in the back...he had a little trouble haha. They still tasted good though!)

 

That's all! Don't they look yummy?!?!

***We made these again and I got some better pictures of the finished product!

Look how gooey and delicious they are on the inside!

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Stuffed Pretzel Logs

Ingredients:

• 1 cup MILK
• 1 packet ACTIVE DRY YEAST
• 3 Tbs BROWN SUGAR
• 2 Tbs BUTTER, melted
• 2 & 1/4 cups FLOUR
• 1 tsp fine SALT
• 3 Tbs BAKING SODA
• 1.5 cups WARM WATER
• COARSE SALT
• 4-6 Tbs BUTTER, melted

Directions:

1. Start by heating up the milk (about 1 minute in the microwave should do it). You want the milk to be warm, but not boiling. You should be able to put your finger in the milk without burning your finger (110 degrees F is the ideal temperature). Stir the yeast into the milk and allow it to sit for about 3 minutes.
2. Combine the milk and yeast mixture with the brown sugar, salt, and melted butter in the bowl of an electric mixer. Once the ingredients are combined, add the flour 1 cup at a time. 
3. Kneed the dough for about 10 minutes either with your electric mixer, or by hand.
4. After the ten minutes put the dough into a greased bowl and cover with cling wrap. The dough will be very sticky!!! Wetting your hands with water will help a little...
5. Let the dough rise in a warm place for 1 hour. The dough should double in size!
6. Preheat the oven to 450 degrees F and combine the baking soda and warm water into a wide bowl.
7. Roll the dough out into a rectangle that is about 6 inches tall, 1/4 inch thick, and as long as the dough allows. Start from one end and put your fillings along the short edge. (We used pepperoni, mozzarella, and marinara sauce.) Roll the filling up in the dough to make sure the filling is sealed in the dough.
8. Next, dip each log in the baking soda and water mixture... (this is what will make them taste like pretzels once they cook!) And then place them on a greased cookie sheet! Sprinkle the pretzels with coarse salt and bake them for 7-11 minutes.
9. Brush the melted butter on the pretzels and eat up!

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Tortellini in a Tomato Vodka Sauce

My husband found this recipe for a tomato vodka sauce and it has turned out to be delicious! It also has a little bit of a kick from some red pepper flakes in the sauce. We have made it a few times now. We have used penne pasta, as well as with tortellini (as seen in the post).

To make the sauce you will need:

• 12 oz. PASTA (Pick your favorite pasta! We used tortellini!)
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, minced
• 28 oz. can PLUM TOMATOES, diced (or a food processor)
• 3/4 cup VODKA
• 3/4 tsp RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/3 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 2 Tbs fresh PARSLEY or BASIL, chopped

Start by bringing a large pot of water to a boil. Once the water is boiling cook your pasta of choice and set aside. Save 1/2 cup of the pasta water to add to the sauce later.

In a large skillet heat the olive oil over medium heat. Add the minced onion (the onion in the picture below isn't minced...we tried leaving bigger chunks this time, but decided it was better last time when we had minced the onion) and cook until the onion is tender.

Next, add the crushed tomatoes, vodka,  pasta water, salt, and red pepper flakes. Stir everything together and bring to a boil. Simmer for 12-15 minutes until the sauce thickens a little bit.

Add the cream and simmer for another minute to make sure the sauce is still warm.

Stir in the parmesan cheese and then the cooked pasta. Next, mix in the parsley or basil and then cook for another few minutes while continuing to toss the pasta and sauce to make sure everything is well mixed and hot!

Then dig in! Yum!

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Tortellini in a Tomato Vodka Sauce

Ingredients:

• 12 oz. PASTA (Pick your favorite pasta! We used tortellini!)
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, minced
• 28 oz. can PLUM TOMATOES, diced (or a food processor)
• 3/4 cup VODKA
• 3/4 tsp RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/3 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 2 Tbs fresh PARSLEY or BASIL, chopped

Directions:

1. Bring a large pot of water to a boil. Once the water is boiling cook your pasta of choice and set aside. Save 1/2 cup of the pasta water to add to the sauce later.
2. In a large skillet heat the olive oil over medium heat. Add the minced onion and cook until the onion is tender.
3. Next, add the crushed tomatoes, vodka,  pasta water, salt, and red pepper flakes. Stir everything together and bring to a boil. Simmer for 12-15 minutes until the sauce thickens a little bit.
4. Add the cream and simmer for another minute to make sure the sauce is still warm.
5. Stir in the parmesan cheese and then the cooked pasta. Next, mix in the parsley or basil and then cook for another few minutes while continuing to toss the pasta and sauce to make sure everything is well mixed and hot!

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Here is the website where I found the recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/penne-with-vodka-sauce-recipe2/index.html

Yellow Cake with Chocolate Buttercream

My husband's favorite type of cake is a yellow cake with chocolate icing so I have started a quest to find a good homemade recipe for just that. This is a recipe for a 3 layer 9 inch yellow cake. I used a chocolate buttercream for the icing.

I will be honest, after tasting the cake I was a bit disappointed. If you are looking for a yellow cake to rival the Betty Crocker box cake then this is NOT it... However, the cake reminded both my husband and me (we both came to this conclusion separately) of a sweet corn bread which is peculiar because there is no corn or cornmeal in it.

Nevertheless, I will still give you the recipe and you can see if it works out better for you. If anyone decides to give it a shot I would love to hear the results because it got rave reviews as a 'yellow cake' on the website where I found it.

To make this cake you will need:

• 2 sticks BUTTER, unsalted
• 2 cups SUGAR
• 4 EGGS, large
• 3 cups FLOUR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 cup MILK
• 2 tsp VANILLA

Directions:

1. Preheat your oven to 350 degrees F.
2. Cream the butter in a stand mixer until the butter becomes fluffy. 
3. Add the sugar to the butter and mix well.
4. Add the eggs one at a time, making sure each in well incorporated before adding the next.
5. In a separate bowl sift together the flour, baking powder, and salt. (or you can just use 3 cups of cake flour)
6. Mix the flour mixture and the milk into the butter mixture alternating between flour and milk. Make sure to start and end with the flour mixture. 
7. Mix in the vanilla.
8. Divide the batter into 3, 9 inch cake pans that have been greased and floured. 
9. Bake for 25 to 30 minutes!

Note: In the pictures I halved the recipe and made a 3 layer 5 inch cake. I baked the smaller cakes for about 22 minutes. 1 batch of the chocolate buttercream should be enough to frost the layers as well as cover the cake.

Now, to start the fun part!

The finished product! Yay! I love decorating cakes!

The insides!

Aaand one more picture....

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Yellow Cake with Chocolate Buttercream

Ingredients:

• 2 sticks BUTTER, unsalted
• 2 cups SUGAR
• 4 EGGS, large
• 3 cups FLOUR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 cup MILK
• 2 tsp VANILLA

Directions:

1. Preheat your oven to 350 degrees F.
2. Cream the butter in a stand mixer until the butter becomes fluffy. 
3. Add the sugar to the butter and mix well.
4. Add the eggs one at a time, making sure each in well incorporated before adding the next.
5. In a separate bowl sift together the flour, baking powder, and salt. (or you can just use 3 cups of cake flour)
6. Mix the flour mixture and the milk into the butter mixture alternating between flour and milk. Make sure to start and end with the flour mixture. 
7. Mix in the vanilla.
8. Divide the batter into 3, 9 inch cake pans that have been greased and floured. 
9. Bake for 25 to 30 minutes!

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I found the cake recipe on this website: http://www.bakerella.com/finally-i-found-it/

Red Velvet Cake Taste Test!

So last week I decided to have a little red velvet taste testing session. I compared three cake recipes and two icing recipes. This is what it did to my kitchen... and I cleaned as I went! :/

One thing you definitely need with red velvet cake is plenty of red food coloring!

The batters all turned out so pretty and bright!

Ok, now to the point. The comparison! I cut three different recipe by four so I didn't have bazillions of cupcakes. 

                                          Batter #1:                                 Batter 2:

Batter 3:

And here is how they cooked up!

Ok, now onto the icings!

The first one I tried was a flour icing and can be seen below....and I uhhh...didn't make it right and it was uhhh...pretty bad. I'll have to try that one again sometime and see if it turns out better...

Next I made a vanilla icing with a vegetable shortening base and it was delicious! Definitely a keeper! Scroll down to the bottom of this post for the recipe!

Cupcake #1:

Cupcake #2:

Cupcake #3:

After they were all iced, it was time for the taste test! The best part!

After tasting all of them this is what I decided:

Cupcake 1: Very moist! Maybe too moist for a cupcake because it was hard to get out of the paper, but would be perfect for a cake. Also had great flavor! It didn't fluff up very much though.

Cupcake 2: A little dry. Easy to get out of the paper. Didn't rise very much. Overall, not great...

Cupcake 3: Beautiful, rose nicely. Came out of the paper easily.  Great texture. (And just so happen to be my mom's recipe! I guess mother really does know best!) Could use a little bit of a flavor boost compared to cupcake 1 though...sorry mom!

What I decided was that I basically want to cross the 1st and 3rd cupcake to get the flavor and moistness of the 1st, but the texture and looks from the 3rd. I also decided that chocolate cake is better than red velvet cake. Sorry, I know this is supposed to be about red velvet cake, but I like my chocolate cake better!

Ants in Trees

This morning my husband and I watched Alton Brown make this dish on Food Network and decided we should give it a shot! Alton called it 'Ants in Trees', but it's really more like pork in noodles with Asian sauces and a kick of spice! It turned out really easy to make and had great flavor!


To make it you will need:

• 4 & 1/2 oz. BEAN NOODLES (CELLOPHANE NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 10 oz. GROUND PORK
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH

Start by soaking the noodles in hot water for 20 minutes in order to soften them.

While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the pork into the sauce with your hands.

When the sauce has been mixed into the pork allow it to sit for about 30 minutes to absorb the flavors.

After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. Then use a knife or kitchen shears to cut the noodles into approximately 4 inch pieces.  

Heat the oil in a skillet until it is very hot and then add the pork. Stir it constantly so it doesn't burn or stick to the bottom of the pan.

 Add 2/3 of the green onions into the pan and continue cooking until the pork is browned. Then turn the heat down to medium-high and add the chicken stock. Cook for about 3 minutes more.

Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles in the meat and sauce until the meat clings to the noodles and there is no more liquid in the skillet. Top with the remaining green onions and serve!

Here is a little better picture. I know this dish doesn't photograph well, but I promise it has a really good flavor!

**** We made this dish again using rice noodles and it turned out really well! (We prepared everything the same way as above.)

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Ants in Trees

Ingredients:

• 4 & 1/2 oz. BEAN NOODLES (CELLOPHANE NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 10 oz. GROUND PORK
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH

Directions:

1. Soak the noodles in hot water for 20 minutes in order to soften them.
2. While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the pork into the sauce with your hands.
3. When the sauce has been mixed into the pork allow it to sit for about 30 minutes to absorb the flavors.
4. After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. Then use a knife or kitchen shears to cut the noodles into approximately 4 inch pieces.  
5. Heat the oil in a skillet until it is very hot and then add the pork. Stir it constantly so it doesn't burn or stick to the bottom of the pan.
6.  Add 2/3 of the green onions into the pan and continue cooking until the pork is browned. Then turn the heat down to medium-high and add the chicken stock. Cook for about 3 minutes more.
7. Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles in the meat and sauce until the meat clings to the noodles and there is no more liquid in the skillet. Top with the remaining green onions and serve!

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I found this recipe on this website: http://www.foodnetwork.com/recipes/alton-brown/ants-in-trees-recipe/index.html