Soft Pretzels

Makes 6 – 8 pretzels
Prep (30 minutes) + Cook (12 – 15 minutes)

We originally got this recipe from a bakery called Just Cakes in Bethesda, Maryland, where a friend learned to make gourmet pretzels, cookies and breads, in addition to cakes, during a summer cooking camp.

2 packages active dry yeast
1 ½ cups warm water
1 tsp. sugar
4 cups all-purpose flour (plus extra for the counter)
1 tsp. salt
1 egg
Mustard, honey mustard, or melted butter or Cheddar cheese for dipping

In a large bowl, dissolve the yeast in the water. Add the sugar. Let it stand for about 5 minutes. Stir in 2 cups of the flour followed by the salt and the remaining 2 cups of flour.

Preheat the oven to 425 degrees. Spread a thin layer of flour on the counter or a pastry board (or on individual cutting boards or baking sheets if you have many little bakers). Transfer the dough to the counter and knead it for about 10 minutes, or until it becomes elastic and shinier. (This can also be done in a mixer for 4 – 5 minutes but that takes away some of the fun.)

Divide the dough into 6 – 8 equal parts.  Stretch each part into a long thin rope, about 2 feet long and about ½-inch thick, and then twist them into a pretzels shape (or whatever shape you like).

Place the pretzels a baking sheet lined with parchment paper. Make an egg wash by beating the egg with 2 tsp. of water. With a pastry brush, brush the surfaces of the pretzels with the egg wash.

Bake them for 12–15 minutes until they are golden brown.

Brush them lightly with butter.  Sprinkle them with a little kosher or sea salt or cinnamon and sugar, if desired.

Lemon Bars

This recipe is really old, tried and true!  

If you love lemon these bars will blow you away!

2 c. flour    
1 c. butter/margarine        
½ c. powdered sugar


Mix flour, butter, powdered sugar until crumbly.  Press into 9 by 13 pan.  Bake 18 minutes at 350 degrees.


4 eggs      
2 c. sugar    
½ tsp. salt    
6 Tbl. lemon juice    
1/4 c. flour    
1 tsp. baking powder

Mix eggs well.  Add sugar, salt and lemon juice and mix.  Add flour and baking powder.  Pour over hot crust.  Bake at 350 degrees for 25 minutes.  Sprinkle with powdered sugar.  Cool 15 minutes and cut into bars.

Fudge

I love this fudge recipe I got from my sister Renee!  

We are trying it tonight with orange extract instead of mint!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

7 Up Bundt Cake

My honey made this and it was good!

My husband got me an early birthday bake-ware present from William Sonoma and naturally 

we had to use it before making my birthday cake!

This recipe is designer back fat, just to warn you, but it's amazing so who cares!!

1 1/2 c. butter(see I told you so)

3 c. sugar

5 eggs

3 c. flour

2 tsp. lemon extract

3/4 c. lemon-lime flavored carbonated soda

Glaze

1 c. powder sugar

3/4 tsp. lemon extract

add milk until desired consistency

Cream together the butter and sugar for 20 minutes(any good baker knows this is very important).  Add eggs, one at a time.  Add flour, lemon extract and fold in the soft drink.  Pour into a 12 c. well-greased and floured bundt pan(if you have a smaller sized bundt pan like I do just pour in less batter).  Bake at 325 F. for 60-75 minutes.

Easy Scones

Fried Scones!

Bread Dough – I like to use Rhodes Rolls. I zap them in the microwave for a quick thaw.
Oil – I use canola oil
toppings – cinnamon, sugar, jam, syrup, etc.

Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

Sour Cream Coffee Cake

I'm addicted to Mary Lynn's coffee cake recipe!!

3/4 c. butter, softened
1 ½ c. sugar
3 eggs
1 ½ tsp. vanilla

3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. soda
1/4 tsp. salt
 1 ½ c. sour cream (I use either lite or fat free)

Filling:  Mix ½ c. brown sugar, ½ c. finely chopped nuts, 1 Tbsp. Cinnamon.

Heat oven to 350̊.  Grease tube pan or two 9x5 loaf pans.  Combine butter, sugar, eggs and vanilla and beat for two minutes.  Stir flour, baking powder, soda and salt together.  Add half the dry ingredients to the butter mixture and mix, then add the sour cream and mix, then the rest of the dry ingredients and mix.  Spread 1/3 of batter in pan(s) and sprinkle with 1/3 of filling.  Repeat two times.  Bake 60 minutes.  Cool 10 minute in pans before removing.

I usually make this for Gregory with breakfast food and he loves it!

Berry Crisp

Berrylicious!

Topping:
1/2 c. oats
1/2 c. flour
2/3 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. butter, softened

Filling:
1 can blackberry pie filling
1 can raspberry pie filling
(sometimes I add mixed left over berries from my freezer)

Preheat oven 375 F. Grease 8x8 or 9x9 baking dish. Pour, blackberry pie filling and raspberry pie filling together in baking dish. In separate bowl combine all topping ingredients and mix together well. Spoon topping over pie filling. Bake for 30 minutes. Add a scoop of vanilla ice cream and serve.
Serves 6-8

Crème Brûlée

Break out your torches and start firing them up!!  

Every year for Valentine's Day my boys look forward to this amazing dessert!

Years ago, I worked for some fancy restaurants in downtown Salt Lake running their dessert bars and this was one of my constant favorites to make!!

4 ramekins
6 egg yolks

1/4 c. sugar

1 1/2 c. heavy cream

3/4 tsp. vanilla

6 tsp. sugar (for caramelizing the tops)
pastry torch

Preheat oven to 300 F.  In medium bowl, whisk egg yolks and sugar together until sugar is completely dissolved.  Add cream and vanilla and whisk until blended. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days (do not stack them -learned this the hard way).

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.

I love my heart shaped ramekins, I know that you can get some really inexpensive one's at Target in the dollar section.

Italian Soda

After ordering these at our favorite italian restaurants, we set out to make the perfect mixed soda's on our own, they're so easy!  We had some people over for Christmas Eve dinner and they loved mixing and making these.   If you're having a dinner party these are sure to impress!

Ice
Club Soda
Heavy Whipping Cream
straws (for mixing)

Torani flavored syrups... 

The one's we have and love are:  Passion Fruit, Peach, Strawberry, Lime, Raspberry, Peppermint, Caramel, Watermelon and Grapefruit.

Fill a large glass full of ice.  Add about 2 oz. of flavoring.  Fill the glass the rest of the way with club soda, leaving  some space at the top for whipping cream.  Mix and enjoy!!

Making Whipping Cream from Heavy Cream
1 c. heavy cream
1 tsp. vanilla
2 tbsp. sugar

Chill metal bowl and beaters in freezer for 5 minutes.  Combine ingredients in bowl and beat together until peaks form nicely about 3-4 minutes.

Blonde Brownies

The other day my husband broke out his mother's cook book she had given to me years ago of all his favorite recipes as a child.  

He decided to make me one of the desserts from the book and  

I couldn't believe
I have lived so long without ever having a blonde brownie  -They're amazing!

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. chocolate chips
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk

Cream sugar and butter.  Add eggs and vanilla.  Blend in dry ingredients alternately with milk.  Stir in chips.  Bake in greased 9x13 pan at 325 F. for 30-35 minutes.  While still warm, add frosting.

1/4 c. butter
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. milk

Melt and lightly brown butter over low heat.  Stir in powdered sugar, vanilla and milk.  Beat until creamy.

Pumpkin Muffins

This is one of my favorite things grandma Olson makes when we are in town.

These are great year round!

1 1/4 c. oatmeal

1 c. flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

3/4 c. brown sugar

1/2 c. oil

1 c. canned pumpkin

1/4 c. milk

1 egg

1 tsp. vanilla

Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly

1/4 c. oatmeal

1/4 c. flour

1/4 c. brown sugar

1 tsp. cinnamon

1/4 c. softened margarine

Fruit Pizza

A fun twist on a old favorite that your whole family will LOVE!!!

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, peaches, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350° F. Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool. For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Blueberry Muffins

These will get your party started!

1/2 c. butter

1 c. sugar

2 eggs

1/2 c. milk

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 tsp. cinnamon

2 c. blueberries, fresh or frozen

Beat together the butter and sugar. Mix in the eggs and milk. Combine all of the dry ingredients in a seperate bowl before adding to the butter mixture. Once everything is mixed together, carefully fold in the bluberries. Spray muffins tins with non-stick cooking spray and fill about 2/3 full with batter. Sprinkle sugar over the tops of the muffins before putting them in the oven. Bake at 375 F. for about 20 minutes

Easy Trifle Bowl Dessert

I made this on Saturday for a barbecue and it was a big hit!

trifle bowl -If you don't have one use a meduim sized glass bowl or a small punch bowl.

1 brownie mix, baked and cut into 1-inch cubes

1 lg. chocolate pudding mix, made

1-2 c. whipping cream

fruit -I like to use a mix of raspberries, strawberries, blueberries and blackberries. Kiwi also works great! You really can't go wrong with this recipe, you can use just about any fruit.

Add a layer of your baked and cooled brownies; use about half or a third of  brownies, pudding, fruit and whipping cream depending on how many layers you want. Carefully, smother the tops of the brownies with your already made chocolate pudding (make sure to smother the layers as evenly as possible). Add your first layer of fruit. Now add the whipping cream, and repeat. You can mix up the order of the layers if you want. Most of the time, I just use a small amount of whipping cream on the top.

Serves 8-10

For my small family of three I only fill it up half way. I use a small pudding package and half the brownies from the batch.

Enjoy!!!!

Chocolate Eclair Cake

A cool summer delight!

3 c. milk (I use nonfat)
8 ounce carton cool whip, thawed (I use the lite)
2 small boxes of instant pudding (I use vanilla or French vanilla)
graham crackers

Blend pudding and milk for 2 minutes on low speed. Blend in cool whip. Spread a layer of graham crackers on the bottom of a 9x13 baking pan, covering the bottom of the pan as well as you can. Spread half of the pudding mixture over the graham cracker layer. Place another layer of graham crackers over the pudding mixture. Then cover with the rest of the pudding mixture. Top off with another layer of graham crackers. Refrigerate for a couple of hours.

3 Tbsp. butter, melted
6 Tbsp. cocoa (rounded 1/3 c.)
1 Tbsp. corn syrup
1 Tbsp. vanilla (add 1/2 to 1 tsp. mint extract to make it minty)
3 Tbsp. milk
1 ½ c. powdered sugar

Mix all frosting ingredients until smooth. Spread over top, cover and refrigerate overnight.

Chocolate Chip Banana Bread

I got this recipe from my old boss Julie, she is the Women's Head Lacrosse Coach for the University of Virginia.

You will love making this recipe like we do -it's so easy!

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter, softened

1 c. sugar

2 eggs

3 very ripe bananas, mashed

1 c. chopped pecans or walnuts (optional --we don't like nuts in anything at our house)

1-1 1/2 c. chocolate chips

Sift flour, baking soda and salt together. Cream butter, sugar and eggs in mixing bowl until light and fluffy. Add flour mixture gradually, beating well after each addition. Add bananas; mix well. Stir in pecans and chocolate chips. Pour into greased and floured loaf pans. Bake at 350 F. for 45-60 minutes or until loaf tests done.

Jellin' Melon

They call it Mellow Jell-O...

quite rightly!

Cut two melons (like honeydew or cantaloupe) in half and scoop out the seeds. Place halves in bowls for support, then, using your favorite flavor of jell-O, follow the package directions for jigglers and pour into melon halves. Refrigerate a few hours until set.

Cut into slices and watch your kids scarf them down!

Donovan's Rainbow Cupcakes

I made these for my son Donovan's 1st birthday party and they turned out phenomenal!

Colorburst Cupcakes

1 white cake mix

2 eggs

1 C sour cream

1/2 C milk

1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. Use food coloring to color batter to desired intensity. I used approx 1-2 tsp. and they were very bright! You could easily make pastel rainbows using a little less.

To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers. Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc. Bake them according to the package directions, until a toothpick comes out dry.

Check these babies out! True crazy colors. I love how you can see the rainbow through the papers. If you want blue on top, just reverse the order (duh, right?)

A double batch made enough to put crazy high tops like this on all 24 cupcakes.

This is the frosting I used, here. The recipe is from a bakery in New York City. I thought it was amazing!

Gooey Rice Krispy Treats

1 10 oz bag of marshmallows
7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares)
1/2 a stick of butter

First gather all of your measured out ingredients. The process is quick, so you must have all of your ingredients ready. Make sure your grease your pan first, so once you are finished mixing the ingredients you can pour warm mixture onto cookie sheets or pan.

Start by melting your butter or margarine into a large pot on low heat. Allow to mostly melt down. Add 1 10 oz bag of marshmallows to pot when butter is mostly melted. Mix the butter and marshmallows. Coat all of the marshmallows with the butter. Let the marshmallow melt slowly, but NOT completely. The melted marshmallow and butter should still have marshmallow lumps.
When marshmallows are mostly melted, turn off stove and immediately add 7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares). Mix cereal into melted marshmallows. Mix from the bottom up, evenly coating the cereal with the marshmallows. Quickly pour onto greased cookie sheet. Spread out the mixture onto the cookie sheet evenly. DO NOT PRESS DOWN. Pressing down the mixture will result in hard square treats.

Allow to cool for an hour before cutting squares. The squares will stay soft and gooey for several days. Store in greased tupperware for freshness.