Pretzel Dogs

These were so good, I couldn't wait to blog them. Two posts in one week. It's almost like I'm a real blogger! Anyway, these were beyond good. I just wouldn't want someone to miss out on a opportunity for awesomeness. I know. I'm a true friend.

I printed out this recipe back in April. But she got the recipe from here. I don't know why I haven't made them before now. Probably because I thought they were going to be super difficult. But these were a piece of cake. Mostly because I didn't make the dough. Jason did. But even he said they were easy. And the dough goes together in an hour. Which for a yeast dough is really fast.

To make them into pretzel hot dogs is easy. When you roll the dough into long tubes make them 16 inches instead of 12. You'll need the extra length to go all the way around the dog. I had 12 hot dogs but we would have had enough dough for 14-16. Allow the rolls to rest for a few minutes and then take a piece of dough and start at one end and twist the dough all the way around the dog. Pinch the ends together and then set aside. When all the dogs are wrapped, boil 10 cups of water with 2/3 a cup of baking soda. This is the exact measurement you need. Don't cheat. I'll know. Next just boil the dogs for 1 minute. Transfer them to a wire rack to drip and then place them on a parchment lined baking sheet. Brush the tops with an egg wash and sprinkle with kosher salt. Bake them at 450 degrees for 10-12 minutes. You want them to be golden brown. Serve with a variety of mustard. But some of that nasty orange nacho cheese would be good too.

We used two kinds of hot dogs. Hebrew National and Earl Campbell Red Hot links. I wanted a little higher quality dog than Oscar Mayer. Jason and I agreed that the Hebrew was by far the superior dog. While the Campbells were tasty, it was too much meat to pretzel. We used good old French's, Gulden's Spicy Brown and Grey Poupon mustard. And we both agreed that the Grey Poupon really complimented the Hebrew. Whew. This is a long post. But this recipe is deserving of it.

Life.

I took this photo earlier this year. I was going to try and make one of those moving pictures, but I didn't want to fool with PSE today. So, you get this. I love their faces. Such unbridled enthusiasm to be silly and have fun. And it reminded me of this post. I read it awhile ago but the message is a good one.

I want MY greatest desire to be "to love my life while I'm living it." To live each and every day like it is my last day on earth. To have joy unbridled. To love unconditionally.

And now to clean and do laundry. But I must admit I am having a hard time loving that.

Calzones

Wow. So almost a month since my last post. So many things have happened and I just haven't made time to blog. Well, no longer. I made these two weeks ago I think. Jason was out of town for training and the girls wanted calzones. Ever one to give in to the demands of my children, I agreed. ;) Actually, they just sounded good so I got to work.

I wish I could tell you where this recipe comes from, but I have no idea. Jason used to be the master of all things yeast and this is one of his recipes. I used to be so afraid of yeast and Jason, being a loving husband, said I just needed to get over myself and refused to help me. So I got over it. And succeeded. Now I am the master.

This recipe is ridiculously easy and idiot proof so don't allow fear to control you and your menu planning. Make this today!

Dough Recipe

3 1/2 c. flour
1 c. warm water
2 T. yeast
1-2 T. honey (Just depending on your sweet preference.)
1/4 c. olive oil
1-2 t. salt

I mix this dough by hand. It is super easy and you don't have to get out your heavy mixer. And one less thing to wash is a good thing.

Start by pouring the warm water into a large bowl. I used to worry about this part. And Jason gave me some advice that has really helped. The water shouldn't be any warmer than you would feed to a baby. If it's too hot for a bottle, it will kill your yeast. Add the honey and salt and mix it up until it is well blended. Now add the yeast and mix it up a little more. Let this mixture sit for about 5 minutes or until the yeast gets all frothy. Add in 1 cup of the flour and the olive oil. Mix until it is well blended. Add the rest of the flour and mix well. If you want to add anything else to the dough do so now. I sometimes add in chopped garlic and black pepper.

Your dough should turn into a ball at this point. If it doesn't, it is either too dry or too wet. Add in either flour or warm water a tablespoon at a time until the desired consistency is reached. The dough should hold it's shape and be slightly elastic. Once the dough is balled up, I just knead it in the mixing bowl for about a minute. Doing this ensures that you build up the gluten which will yield a light and fluffy dough. Transfer this ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm dry place and allow to rise until it is doubled or about 45 minutes. Now you get to show the dough who's boss. Give it a good smack so that it deflates and allow the dough to rise again for another hour or so. Now your dough is ready to use.

If you want to make pizza, transfer the dough to a floured board and cut it in half. Then roll out the dough and add the toppings. I usually use a little cornmeal on my pizza board so that it doesn't stick. Bake the pizza on a stone in a 450 degree oven for about 10-12 minutes.

If I am making calzones, I transfer the dough to a floured board and cut it into 8-10 equal pieces. Flatten out the rounds onto a board dusted with cornmeal. Add just a tablespoon of sauce and your desired toppings. My favorite is pepperoni, cheese, spinach, jalapeno and just a little fresh basil. Stupid good. Seal it up and transfer to a pizza stone and bake in a 450 degree oven for 10-12 minutes. Just tap the top. If it sounds hollow and the outside is nice and brown they are ready to eat. Enjoy!

While my Cat is away...

With the hubs out for the day and with it being the last days of summer I decided to make pancakes for breakfast. I have several recipes that I use depending on my mood and what I have on hand. The Joy of Cooking has a really excellent recipe. But today I had some buttermilk I needed to use. The other day my good friend mentioned that she rarely uses her cookbooks anymore. What with the ease of the internet and the sheer volume of recipes at your fingertips it is really easy to overlook all the books on your shelf.

But not today! I pulled out one of my favorite vintage cookbooks. The 1963 version of the Pillsbury FAMILY cook book. I love old cookbooks. From their tattered covers, to the AWESOME artwork (I'm thinking of the dutiful housewives cooking their work weary husbands a fabulous meal. In pearls and all.) and the sometimes questionable recipes. They are a look into our not so distant past. And I love it. But I digress. The recipe.

These pancakes were somewhat dense while being light and puffy at the same time. The recipe couldn't be simpler. The most difficult thing to do is beat egg whites. And if you don't have buttermilk, just sub in milk with a little vinegar splashed in. I think the exact ratio is 1 cup of milk with 1 tablespoon of vinegar. Just be sure to let it sit for 5 minutes or so. I served these with scrambled eggs and some Jimmy Dean. With my espresso, it was the perfect way to start the day. And I wish I could say that I didn't clean my plate, but that would be a lie.

Fluffy Buttermilk Pancakes

2 c. flour
1 t. baking soda
1 t. salt
2 c. buttermilk
3 eggs, separated
1/4 c. butter, melted
1 t. vanilla

In a large bowl mix the flour, soda and salt. Stir in buttermilk, vanilla and well beaten egg yolks. Stir in butter and beat until the batter is smooth. Beat egg whites until stiff peaks form; fold into batter. Bake on a hot skillet until done.

I served these with homemade syrup. I haven't bought syrup from the store in over a year. And I don't miss it. So, here is a bonus recipe for you. Next time you run out of syrup, don't panic. Just make this instead. You can thank me later.

Homemade Maple Syrup

1 c. boiling water
1 c. sugar
1 c. brown sugar (sometimes I use half light and half dark)
1-2 t. maple extract (I use Mapeline. Which I think is best. You can find it at Wal-Mart in the blue and white box.)

Pour the sugars into a small bowl. Pour the boiling water over the sugar and stir until smooth. Add the extract and serve hot. I store the leftovers in a bottle in my fridge. It keeps forever.

Butter Chicken

This recipe is so tasty! And that's where I first heard of the recipe. The PW posted it to her Tasty Kitchen blog. I made it for the first time and Jason and I about died it was so good. I serve it over plain rice. I always mean to serve it with Naan but forget at the last minute to make it. And I always mean to serve it with a veggie but can't think of what would be good with this. Steamed green something.

I make a few changes to the recipe. I use 6 chicken breasts instead of 4. There is always a lot of sauce and it will go to waste. And you don't want that. I have used a lemon instead of the lime that it calls for and have come to prefer it that way. I can't BELIEVE this recipe calls for a pint of heavy cream. There is just no way it needs that much. I use maybe a tablespoon. I just splash some in until it looks right. And I would NOT substitute half and half. I have found that when using it with tomatoes the half and half tends to curdle a little. I think the extra fat in heavy cream doesn't do that. It's not that much, so just use the good stuff! You won't be sorry.

Once everything is mixed together I take the breasts out and slice them and then put them back into the sauce. It makes the chicken go a little farther and it is easier to eat. If you like Indian food give this a try. And don't be like me and forget to make the Naan and veggies!

Things to do before I turn 36.

My birthday breakfast made by my sweet girls. The honeyed "banapple" was interesting. But it's the thought that counts. Right? I wanted to make a list of 35 things to do before I turn 36, but that proved to be too difficult. I am another year older after all. The brain doesn't work as well as it used to. I made it halfway to 35 so I'm proud of that. What's on your list?


1. Learn how to ride a bike and enjoy it.
2. Take more pictures.
3. Allow more pictures to be taken of me.
4. Blog once a week.
5. Give up sugar. Again.
6. Have a family portrait session. By the lovely and super talented Tara Whitney perhaps?
7. See the final Harry Potter with Carrie M. on opening day.
8. Travel to California to see my beautiful friend and the beautiful city of San Fran.
9. Refashion more clothing. Like she does on this blog.
10. Kiss my husband goodnight. Every night. No matter what.
11. Run a half marathon. Or maybe a full.
12. Go to a county fair and ride the Ferris Wheel.
13. Take the girls roller skating and strap on some skates myself.
14. Laugh more.
15. Live more.
16. Love more.

I WILL be a better blogger.

I will be a better blogger, I will be a better blogger. This is my new mantra. I promise to take the time to blog things from my life. And to the three people who read this blog, you can hold me accountable. So, for today, a recipe.

I came across this recipe the other day and since I had frozen chicken in the freezer, I thought I would try it out. I pretty much followed her spice suggestions but next time I would leave out the curry. I found it overpowering.

But this post is really about the buns that I made to go with the chicken. I did some searching for homemade hamburger buns but nothing looked really good until I went to the King Arthur site. I think this will be my go to site for anything bread. The directions are easy to follow and these buns turned out amazing. The only change I made was subbing one cup of wheat flour and only adding 5 cups of flour total. Just play with the texture of the dough. It should be pretty soft but not sticky. I will be making these again. In fact, we are going to eat these with mini "Juicy Lucy" sliders tonight. Thanks CRZ for the recipe on that one!