-Making homemade soft pretzels are very simple and will have them done in no time so you don't miss any of your favorite game or spending time with your family. These simple pretzel twists only need a bowl, rubber spatula or spoon and a couple baking sheet pans to make, so preparing and clean up is simple. And the beer cheese dipping sauce is just a perfect combo with the soft pillow like pretzels that come out perfectly from your oven.
Making the dough is very easy, start by combine yeast with warm water and sugar in a bowl. Once mixture becomes foamy to top, the yeast is ready. Stir in salt and 1tablespoon of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. Knead the dough for 5 more minutes until smooth on a floured counter top. Form dough into a ball and place it back into the bowl to rest for 20 minutes.
Shape dough into ribbon shape and place in baking soda bath for 2 minutes, flipping over half way through. Carefully pick pretzel up either by your hand and place on prepared baking sheet. Reshape it if needed. Repeat these steps until all pretzels are prepared and on the baking sheets
Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush with remaining melted butter and top with course salt.
Beer Cheese Sauce:
1 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
½ teaspoon Dijon mustard
1/4 cup milk
1/2 cup beer or hard apple cider
2 cups cheddar cheese, grated
Add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts
Add garlic powder and salt, cook roux for 1-2 minutes until very light brown.
Add the beer/cider and milk to the mixture slowly to the roux mixture and stir until thickened to a gravy consistency. Add the cheese and Dijon mustard. Keep stirring until cheese is completely melted. Serve warm with pretzels.
One of my favorite flavors is lemon, in my mind lemon can go with pretty much anything and can be used even to replace salt in recipes too. This easy lemon pudding cake offer a soft moist lemon cake onto of a rich lemon custard on the bottom. I am not a huge dessert fan to be honest, but i can eat one of these in mere minutes!!
Start off by preheating the oven to 350F and heat some water in a sauce pan or tea kettle until it is simmering and hot. Grease 6-6ounce ramekins with oil spray and set aside.
Combine the sugar and flour together and set aside. In a separate bowl whisk the egg yolks and the softened butter until combine. Add the milk, lemon juice, lemon zest and vanilla extract.
Pour the lemon-egg mixture into the sugar-flour mixture and mix until smooth.
In a bowl whisk the egg whites and salt until white and can form stiff peaks with the egg whites.
Carefully fold the egg whites into the lemon mixture.
Fill each of the ramekins ¾ the way full and place each ramekin in a baking pan filled with water half way up the sides of the ramekins. Bake for 35-40 minutes until golden brown and puffy on top. Remove from the water bath and let cool for 20minutes.
In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling. These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.
Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.
Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.
Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.
Growing up in Minnesota there is nothing like the classic soup of chicken wild rice on a day that is cold to make you feel warm inside. Why not combine two of my favorite classic soups into one with this version of creamy chicken wild rice and dumpling. soup This recipe is a bit healthier without all of the heavy cream that is normally in the chicken wild rice but replaced with nice pillow like dumplings that make up for it for sure. If you are gluten free you can easy replace the flour for a gluten free option like rice flour.
This recipe is very simple to make, this recipe can be easily made withing the 45 minutes i mention below in the recipe if needed and only needs a few ingredients that are extremely easy to find anywhere around.
Add butter and saute the onion, carrots, celery and chicken until slightly tender and the chicken is cooked . Add the flour and spices, let cook for 2-3 minutes making sure all flour is mixed in.
Stir in the chicken broth and milk. Let the soup come to a boil and thicken. Add the cooked rice to the soup, cover the pot with a lid and allow mixture to simmer.
Add the dumplings by dropping a tablespoonful on top of the simmering soup. Cover and cook for 5 minutes, serve the soup warm.
Fall time here in Minnesota brings one of our most favorite crops here, APPLES!!. Every year we seem to have a new variety created here and they keep getting better and better. For a main dish, there is nothing that goes better with apples then pork, they both seem to balance the flavors out just perfectly. This one pan pork chops and apples is a great family favorite that everyone will enjoy. and is one of those great recipes which looks and tastes a LOT more complicated than it really is.. Also its a easy and healthier family meal that only uses one pan for everything so clean up is a breeze.
This recipe is simple and only uses a few ingredients. You want to start off by slicing your apples thin and seasoning your pork on both sides with the seasoning.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, remove the pork chops for the pans and saute the apples until light brown and add the cider and reduce by half. Then add the cream and mustard and heat until you have a thickened sauce, should be an additional 5 minutes. Plate and serve the pork chops with the apples and sauce on top.
The two best breakfasts in my opinion is cinnamon rolls and Apple pie, yes pie for breakfast is the best way to start the day!! The combination from the apple pie filling in the soft and flaky cinnamon roll is great, plus topped with cream cheese icing. The whole process talking about two hours you wont be spending your whole day on the rolls.
For the apple pie filling you can go easy and get the pre-made can kind, but if you are going through making your own rolls mind as well make your own which is easy. Both will come out with the same texture and similar flavor, but homemade always tastes better to me.
As the rolls bake there will be extra sugar syrup on the bottom that makes the both carmalized so if I see this when the rolls are done I like to flip them over while baking, i know the presentation is the prettiest but the caramelize drizzle that seeps back into the roll is worth it.
As the rolls are warm enjoy them as you deserve it after making the rolls with your favorite people and will last for a few days if the rolls are still around to be claimed.
Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.
You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.
Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough. You want to roll the dough out on the counter top to a 1" thick circle.
Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.
While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.
I am always thinking of an easy healthy meal that is packed with flavor. This Sweet Potato and Tinga Chicken Skillet is an easy dinner all made in one skillet. The flavorful sauce of the tinga chicken that is packed with flavor and nutrient packed ingredients make it a great family meal that everyone will love.
The tinga sauce is a classic mexican sauce made from tomatoes, chipotle chilis in adobo, garlic and cinnamon that packs a bold smoky flavor with just the right amount of heat that wont be too overwhelming for the whole family. As you cook the liquid out of the sauce to thicken the sauce it fill your home with a great scent that almost as great as the taste.
Homemade pot stickers are extremely easy to make and can be fun for the whole family to make, and with this recipe makes about 4 dozen which you will need the extra help. The flavor of these Korean style beef pot stickers will make you stay away from the easy store bought ones you kind in you local. Plus all of the ingredients are easy to find in any grocery store.
The first thing you want to do is combine the ground beef, onion, shredded carrots, garlic, soy sauce, sesame oil, honey and chili paste. Mix until you a mixture that is well combined.
Place about a teaspoon of filling into the center the wrapper. Dab your finger in the egg and drag it across two edges of the wrapper. fold over and press to seal. The wrappers should be full but not leaking out.
Place a large skillet over medium-high heat and or vegetable oil. When the oil is hot add the prepared pot stickers and fry both sides until brown. Once they're cooked on both sides, add 1/4 cup of water and cover over and reduce heat to medium-low. Steam for about 3-5 minutes.
For the dipping sauce, add the rice wine vinegar, soy sauce and chili paste in a bowl and mix until combine.
Check out a video for a wanton roll up that uses a similar recipe for an additional appetizer.
As fall comes in with the cool air and the leaves starting to change everyone starts to love the smell of fall desserts baking in the kitchen. The wonderful taste of pumpkin desserts from pies to this great tasting pumpkin-cherry upside-down cake makes fall so much better especially after doing all of the fall activities like going to apple orchard or finding that perfect pumpkin in the patch.
One of the best parts of the recipe is the cherry sauce that goes on the bottom that carmelizes as it bakes in the oven. It is super easy to make as all you do is add all of the ingredients for the cherry sauce in a sauce pan and let it come to a boil stirring frequently. Let simmer for 2-3 mins and pour into the bottom of the cake pan. let cool as you make the batter.
For the best part, the pumpkin cake. This recipe makes a cake that comes out super moist and has the classic taste that everyone loves.
You start by combining the butter and the sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add the vanilla, beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin.
In a medium bowl, stir together flour, baking powder, spices, and baking soda. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
Carefully spread batter over preserve mixture in pan.Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Carefully invert onto a large serving platter. Spoon any of the cherry mixture back onto of the cake. Serve warm.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!