Everything Pretzel Sriracha Cheese Sticks

Everything Pretzel Sriracha Cheese Sticks

       

        You didn't come here to read my ramblings, and I actually remembered to take step by step pictures this time, so I'll just get on with the recipe. Besides, you don't need my to convince you that this is a good recipe. How could it not be good?

Le dough

Le cheese...Don't play with your food folks.

Le Sriracha

Cut into strips

Wrap strips around cheese sticks 

Look at the sweet little pigs, er...dairy in blankets. 

Boil them in the alkaline water (which it what makes them pretzels rather than, oh I don't know...breadsticks?). Egg wash, then sprinkle liberally with the everything spice mix.

 I couldn't stop taking pictures of the volcanic cheese.

 The finished product, just waiting to be torn open for the sake of food porn.

 Improved still by a homemade ranch to dip it in.

Everything Pretzel Sriracha Cheese Sticks

Ingredients:

• 1 1/2 cups warm water
• 2 T brown sugar
• 2 1/4 tsps. active dry yeast (1 packet)
• 1/2 cup (1 stick) butter, melted
• 1 1/2 tsp salt
• 4 1/2 cup all-purpose flour
• 2-4 T Sriracha
• 16 cheese sticks (I used 1/2 cheddar and 1/2 mozz, but you can use whatever kind you like)
• 2/3 cup baking soda
• 1 egg

Everything Spice Mix

• 3 T toasted white sesame seeds
• 2 T poppy seeds
• 2 tsp dried onion
• 2 tsp granulated garlic
• 2 tsp coarse salt

Instructions:

1. Combine the water, brown sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Allow the yeast to bloom, about 5 minutes.
2. Add the melted butter, 1 1/2 tsp salt, and flour to the mixture and mix on low speed until combined. Increase speed to 2 and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3-4 minutes.
3. Move the dough to a bowl coated with olive oil and turn over once to coat the dough ball. Cover with a clean towel and allow to rise in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about 1/4 inch thick. 
6. Spread about 1-2 T of the Sriracha on the dough. Cut the dough widthwise into 6-8 strips about 1/2 inch to 1 inch wide. Wrap the dough around the cheese sticks with the sriracha side facing inward. Seal at both ends. 
7. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds on each side. Remove with a slotted spoon an place on a greased baking sheet. Beat the egg with a fork, then brush the top of each cheese stick with it. Sprinkle each one generously with the everything mix.
8. Bake for 10-15 minutes or until the pretzels are golden brown. Serve with ranch.

Ranch

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 T finely diced onion
• 1/4 tsp granulated garlic
• 1/2 tsp salt
• 2 T buttermilk
• 1 tsp dried parsley

Add all of the ingredients to a bowl and mix 'em up!

Levain-ish Cookies

Fat Dark Chocolate Cookies

      I don't know about you, but when I make cookies, I view the amount of chocolate chips the recipe calls for as a suggestion. If an extra two cups happens to fall in, no harm, no foul. Or sometimes, I just change what goes into the cookies completely. That's how I end up with cookies like these:

Caramel Cadbury Egg stuffed

Oodles of white chocolate chunks

And peanut butter stuffed Oreo stuffed...

      All of these have the same base recipe, what you add to your batch is up to you. 

Chocolate Cookie Dough

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 cup dark unsweetened cocoa powder
• 1 cup cake flour
• 1 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 cups whatever kind of chocolate chip you prefer / Cadbury eggs / Oreos / Nutella / anything you want

1. Preheat oven to 410 degrees F.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each one.
3. Slowly add in cocoa, flours, cornstarch, baking soda, and salt with the mixer on low. Mix just until combined. Gently stir in chocolate chips with a spoon or spatula.
4. Refrigerate dough for 15 minutes.
5. Place 4.5 oz dough balls on greased or parchment lined baking sheet, spaced about 2 inches apart.
6. Bake for about 10-11 minutes, or until the surface is dry and cookies look almost set. Remove them from the oven and allow to cool for at least 15 minutes.

More Brownies

The New Best Brownies?

      I honestly though that my "black market brownies" were the be all and end all as far as brownies go. And yes, I'll probably still make plenty more pans of them, but this recipe will definitely make many more reappearances in my kitchen too.

     They're not actually all that different. They have a lot of the same components, but these have the addition of chocolate chip cookie balls! Also, the brownie itself is more fudgy. 

Brownies

• 1 cup (2 sticks) butter
• 2 cups semi-sweet chocolate chips
• 2 cups sugar
• 4 eggs
• 1 T vanilla extract
• 1 cup unsweetened cocoa powder
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups dulce de leche
• 1 cup white chocolate chips
• 1 cup M&Ms

Cookie dough

• 1/2 cup (1 stick) butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup + 2 T flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup mini semi-sweet chocolate chips

Directions

1. Cookie Dough: Combine melted butter with both sugars. Add egg and vanilla and whisk until combined. Stir in flour, salt, and baking soda. Fold in chocolate chips.
2. Form the dough into teaspoon sized balls and place onto a baking sheet lined with parchment paper. Place in the freezer while you prepare the brownie batter.
3. Brownie Batter: In a large microwave safe bowl, melt the butter and chocolate together. Whisk until smooth, then add the sugar. Add eggs, one at a time, whisking after each one. Gently stir in cocoa and vanilla. Add flour, baking powder, and salt and stir with a spoon or spatula until a smooth thick batter forms.
4. Remove the cookie dough balls from freezer and gently stir in half of them along with the white chocolate chips and M&M's. Spread the batter into a 9x13 pan sprayed thoroughly with cooking spray and lined with parchment paper or aluminum foil. Spread the dulce de leche in four even lines across the brownies length wise, then use a knife to swirl it around. Top with the remaining cookie dough balls.
5. Bake at 350 degrees for 40-45 minutes or until the center is no longer jiggly. Allow to cool completely before lifting parchment paper and cutting.

Caramel Blondies

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

     Such a long name. I could've just stuck with 'caramel blondies', but that doesn't really accurately represent all that's goin' on here.

     I don't mean to build these up too much, or toot my own horn, but these bars are probably my favorite blondies I've ever had. I don't know about the blondies you've had, but the majority of blondies/cookie bars that I've eaten, no matter how good the name is (funfetti cake batter rainbow bars, thick and chewy white chocolate butter pecan blondies, etc.) they always leave me disappointed. They're somehow always bland. I don't understand how that's possible. They have all of the same ingredients as a chocolate chip cookie, which are, albeit a little basic, always delicious.

     Anyhow, these don't have that problem! The brown butter blondie all by itself would be good, but the salted bourbon caramel makes it so much better. It tastes like a denser version of sticky toffee pudding! And the pecans just add some texture so it's not just a chewy gooey mess. Although chewy and gooey would certainly be acceptable if you don't like nuts.

     The recipe is fairly simple, the hardest part being the caramel. You could use a store bought caramel, but I can't guarantee the results. I'm a serial caramel/fudge burner though, so if I can do it, you can too!

Salted Bourbon Caramel

• 1 cup sugar
• Scant 1/2 cup crème brulee coffee creamer (or heavy cream)
• 2 T bourbon
• 1/2 tsp course salt

1. Simmer sugar and 1/4 cup water on medium heat, swirling pan for about 15 minutes or until a deep amber color is reached. (Not too deep I learned the hard way)
2. Remove from heat and slowly add cream while stirring.
3. Add the bourbon and salt a place back onto the heat for another minute while stirring.
4. Transfer to a heat-safe dish or bottle and let cool.

     For the brown butter, you'll just melt 13 tablespoons of butter over medium heat. It will get really bubbly and frothy right before the solids start to brown, so it makes it hard to see when it's ready. I like to just swirl it around to try and see through, and you can also use your nose to tell when it's ready. It'll smell slightly nutty. It'll only take about 3 minutes, watch it closely!

     Now for the actual recipe:

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

• 13 T browned butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 2 cups + 2 T flour
• 1/2 tsp salt
• Salted Bourbon Caramel
• 1/2 cup candied pecans

1. Preheat oven to 325 degrees F. Spray a 9x13 pan with cooking spray. (Line with parchment paper to be extra safe)
2. Mix room temp browned butter, both sugars, and vanilla until incorporated.
3. Add eggs, one at a time.
4. Add the flour and salt, mix just until incorporated.
5. Gently mix in 1/4 cup of the candied pecans.
6. Press the dough into the prepared baking pan, then sprinkle the remaining 1/4 cup pecans evenly over the top.
7. Drizzle the caramel in a thick zig-zag pattern over the top, then drag a knife or spatula through in the opposite direction to spread it out a bit. You should end up using about half of the caramel. Save the rest for extra drizzling after it bakes or as an ice cream topping. :)
8. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool completely.

Dairy Free / Gluten Free Banana Bread

Dairy Free / Gluten Free Chocolate Chip Banana Bread

    My stomach is capable of digesting both gluten and dairy and I eat plenty of both, so the fact that I made this, liked it, and am recommending it to you should mean something, right?

    I don't know. But regardless of any food allergies or lack there of, if you like banana bread, you'll love this.

Ingredients:

• 4 very ripe bananas
• 2 eggs
• 1 cup brown sugar
• 1 1/4 cups of gf flour (or ap flour, if that's how you roll)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup coconut oil, melted
• 1/4 cup coconut milk
• 1 cup dairy free chocolate chip (plus extra for sprinkling on top as soon as it comes out of the oven)

Instructions:

1. Preheat oven to 350 degrees F.
2. Mash bananas.
3. Mix in the eggs.
4. Add the rest of the ingredients, saving the chocolate chips for last.
5. Spray a loaf pan very generously (or two if your pans are ridiculously small like mine).
6. Bake for 50-55 minutes, or until a toothpick comes out clean when poked into the center.

Super easy, no?

Black Market Brownies

The Best Brownies You've Ever Had?

        Maybe. That's a matter of opinion. All I know is, I rarely make a recipe more than once. There are too many new recipes to be made to keep making the same ones over and over. But I've made these brownies countless times. Maybe it's because it kind of feels like a new recipe since I never make them exactly the same way.

        And neither should you! Make them how you like them! Like more chocolate? Use normal Oreos, and normal M&M's, and more chocolate! Don't like caramel? (Weirdo) Use peanut butter instead! More of a salty/sweet kinda person? Add pretzels and/or potato chips! Get the idea?

        I have to say, this wasn't my absolute favorite batch I've made. My favorite had red velvet Oreos and peanut butter chips and Rolos. Next time maybe I'll try the new mocha Oreos and add chocolate covered coffee beans...Really, the possibilities are endless. But on to this recipe. Here's what I used this time:

         And the actual brownie part couldn't be easier. It starts with melted butter, brown sugar, and white sugar.

 After it's cooled enough so that the eggs won't scramble (that shouldn't take long), stir them in along with the vanilla extract and salt.

 Then just mix in the flour and cocoa until it's combined.

 It''ll be pretty thick.

 Spread more than half, but less than 3/4 of it (5/8?) in the 8x8 pan that you prepared. You didn't prepare it? No worries. Just spray it, press aluminum foil (or parchment paper, but not wax paper) flat against the bottom and edges, then spray again. Usually I'll just spray a pan for brownies, but these are pretty sticky with the caramel and such. Better safe than sorry.

 Line with Oreos. You want to make sure there's an Oreo in every bite, so really jam those things in there.

 Then just start layering on the other goodies you've chosen. Dulce de leche:

 Nutella

 Another shot of the Nutella, 'cause it's just so photogenic. ;P

 Vanilla cupcake M&M's

 Chocolate chunks

 White chocolate chips

 The hardest part is spreading the rest of the batter over the top without disturbing the filling too much. It's cooled down pretty much completely at this point, but I can usually get it in an even layer by dropping globs of it all over the top, then gently pressing it together with a spatula.

 Bake it at 350 degrees F for about 25-30 minutes (The center will still look a little shiny and uncooked when it comes out...that's okay!)

 Then cut it into 16 squares (they usually end up being taller than they are wide) and run to your backyard to take pictures! If you post a picture of your creation on Instagram, please tag me! I'd love to see what you choose to go inside yours!

Kitchen Sink Brownies

(Have you noticed that I can't decide on a name?)

Ingredients:

• 1/2 cup butter (1 stick), melted
• 1/2 brown sugar, packed
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup cocoa powder
• 3/4 cup flour
• Oreos, caramel, Nutella, candy, etc.

Instructions:

1. Preheat oven to 350 degrees and spray and line an 8x8 pan.
2. Combine melted butter with both sugars.
3. When cooled, add eggs, vanilla, and salt.
4. Mix in cocoa and flour until just combined.
5. Press 5/8 of batter in an even layer on the bottom of the pan.
6. Place layers of Oreos, and other candies that you've chosen.
7. Press the remaining 3/8 of batter onto the top.
8. Bake for 25-30 minutes. No longer!
9. Allow to cool completely before cutting. I feel obligated to say that, but I obviously didn't do that myself. ;)

S'mores Tiramisu

A lot of the weird recipes I think up aren't very successful. Either (1) It was just a bad idea. (2) Execution issues.  Or (3) It's already been done.

I'm sure this has been done in some form or another, but not the way I was picturing it should be. Believe it or not, this is the exact image I saw in my head when I first thought of s'mores tiramisu, right down to the drippy, toasty marshmallow fluff on top.

But here's the important part: It tasted even better than I had imagined it would! (...if I do say so myself ;P ) I wish I'd taken step by step pictures for you and written down the precise measurements, but alas, all I have for you is pictures of the finished product and estimates of what I scooped. ...Next time!

Despite the slight uncertainty on exact ingredients measurements, I HIGHLY encourage you to make this anyway. Even if it isn't *exactly* the same, you really cant go wrong with Nutella mousse, marshmallow fluff, and Godiva liqueur soaked lady fingers. There's even a graham cracker layer for goodness sake!

Make it. Then thank me later. :P

Smoramisu:

Ingredients:

• 1 cup Nutella
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 1/2 cup whipped cream (about 3/4 cup heavy cream)
• 1/3 cup semi-sweet chocolate chips
• 2/3 cup milk (whole, 2%, whatever)
• 2/3 cup Godiva liqueur
• 4-5 graham crackers
• aprox. 1-2 cups marshmallow fluff
• 1 - 7 oz package of lady fingers

Instructions:

1. Cream together the Nutella, cream cheese and sugar until well combined. Gently fold in the whipped cream. Set aside.
2. Heat the milk over medium heat to a simmer. Remove from heat and add chocolate chips. Whisk until melted, then add the Godiva liqueur. Divide in two and place the first half into a flat bottomed bowl (I used an oval ramekin.
3. To assemble: Spray a 9x9 spring form pan with non-stick spray. Practice arranging the lady fingers to get an idea of how they will fit. Then one by one, dip lady fingers into the Godiva liquid for ten seconds on each side before placing back into the bottom of the pan. Drizzle any remaining liquid evenly over the fingers.
4. Spread half of the Nutella mousse over the lady fingers.
5. Place a layer of graham crackers over the Nutella mousse. Don't be afraid to break them up a little to make sure they fit and every bite has some.
6. Spread a layer of marshmallow fluff over the graham crackers. It's sticky stuff, and I learned first hand how hard it is to spread without upsetting the other layers. I recommend piping some on (you can use a sandwich bag for this if you don't own an actual piping bag) then smoothing it out with a knife or spatula.
7. Repeat step 3 using remaining lady fingers and Godiva liquid.
8. Repeat step 4 with remaining Nutella mousse.
9. Cover and refrigerate for at least 8 hours, or overnight.
10. When ready to serve, it's optional, but awfully pretty to pipe or spread on some additional marshmallow fluff, then torch it until golden and toasty. :)