Like most people I love chocolate.

I guess you could say I’m addicted…..

I seriously will buy myself a high quality chocolate bar at least once a week. There is just something magical about it. No matter what kind of day I’m having if I start to eat chocolate all of my troubles seem to melt away; which coincidentally is probably why I love to work with chocolate as well.

Working with chocolate can be fun; especially if you have something to dip in it (more on that later). However, when working with chocolate for the first time there are some questions that need to be answered. If you ever have finished coating something in chocolate and asked yourself:

Why is my chocolate sticky after it has cooled?

Or

What are these little brown or white spots or markings on my chocolate?

Or even

Why won’t my chocolate harden to a crispy crunch like in the store?

Well all the answers to these questions arethe same! The chocolate was not properly tempered. What’s tempering you ask? Well tempering is the process in which you force the sugar crystals to form a dense crystalline structure that will allow you to obtain that slight sheen and ever so desirable snap in chocolate simply by cooking the chocolate in a different process.

To temper chocolate there is really only one gold standard of which all true chocolatiers use. They will melt a desired quantity of chocolate and then pour ¾ of the melted chocolate onto a marble slab. The chocolatier will quickly work the chocolate folding it upon itself repeatedly until the temperature reaches 82 degrees. Seasoned veterans of this craft can do this simply by feel and look. They then placed the cooled chocolate back with the remaining ¼ chocolate to bring the temperature back to 88 – 90 degrees. This temperature is maintained throughout the dipping process to ensure the chocolate maintains the desired output. But what if you don’t have a marble slab just lying around?

Well don’t fear. There is an alternative method that home chefs have been using for years which similar results. Using a double boiler melt ¾ of the chocolate you plan to use for dipping or pouring into chocolate molds until the temperature reaches approximately 110 degrees. At this point the sugar crystals are loose and will produce sugar blooms if used.

Since we don’t want that, seed the chocolate by adding the remaning ¼ chocolate. Stir the chocolate until the temperature has reached 88 – 90 degrees (I prefer the lower end).

Don’t let your chocolate leave this range, if your chocolate reaches 88 degrees, place it back on top of the double boiler to heat it back up to 90 degrees then remove it from the double boiler to continue use.

While tempered chocolate is great for creating shapes or other candies, I find that the best use of chocolate is for dipping fruits to create an oh so delectable treat! What’s my favorite you ask? Well it just so happens that I love candied oranges that have been dipped in chocolate. Not only is orange a great combination with chocolate candied oranges step this up by adding another level of sweetness!

To begin your chocolate covered candied oranges you must first candy your oranges. Cut 4 oranges in half lengthwise. Place the cut sides down and slice the oranges crosswise into ¼ inch pieces and discard the ends.

In a 10 inch shallow pan boil the water and sugar together. Once the mixture has come to a boil reduce the heat and add your oranges. You will let this simmer uncovered for an hour. Partially dunk any floating slices throughout the process. Then remove it from the heat and allow it to cool to room temperature.

Using a slotted spoon place the orange slices on a drying rack with parchment paper or pan underneath for 24 hours.

When your slices have dried (they will still be sticky) toss them in the granulated sugar and reserve them. Do not stack them or they will stick together. Using your tempered chocolate; dip each slice 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set it on a sheet of wax paper to set. Let cool and harden then enjoy!

Chocolate Dipped Candied Orange Slices

Ingredients:

4 Oranges
2 Cups Water
3 ½ cups granulated sugar
3 cups granulated sugar for coating
2 pounds semisweet chocolate

Directions:

1. Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into ¼ inch pieces. Discard the ends.
2. In a 10 inch sauté pan combine the water and the 3 ½ cups sugar. Stir to blend, then bring to a boil over medium heat.
3. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.
4. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over parchment paper or baking sheet to let drain and dry for 24 hours.
5. After drying the slices, toss them in granulated sugar and reserve them. Do not stack them or let them stick together.
6. While you are coating the orange slices begin tempering the chocolate.
7. Dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set.

Ever have one of those weekends?

You know….the weekend that was supposed to be laid back and relaxing but ended up being hectic and exhausting instead?

Well this weekend was one of those weekends….

My only plan for this weekend was to prepare my first post with The Daring Kitchen’s Daring Bakers Challenge!

Friday and Saturday became a blur as last minute plans with friends and family arose leaving me with Sunday as the only day for me to bake for the challenge. Something I typically would never do (I hate being rushed).

But never the less I was really looking forward to Sunday still being a day of relaxation and baking. The stars however, had different plans in store for me….

My wife and I decided to knock out our run early in the morning to get the 7 mile run (we are training for a half marathon in the fall) finished before the Texas heat could really kick in. As we were rounding the 3 mile marker we ran into two stray dogs that had collars and looked as though they had just made a jail break and were needing returned home.

To make a long story short, our run got scrapped as we tired to locate the owners and resulted in our day starting at 2:30 in the afternoon after a successful (albeit difficult) return of the escapees’….

so much for that slow and relaxing weekend….

With this being my very first post with the Daring Bakers I must admit I was extremely excited when I read that we would be making some really awesome cookies. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. These cookies are not only fun to make but tasty too! I mean just look at this thing!

The marshmallow cookie or “Mallow” is basically a S’more that has been covered in a chocolate shell. Which to me is a great idea because not only are they less messy, they become much more portable!

Mallows begin by baking first mixing all of your dry ingredients on a low speed until they are combined.

Continuing your on slow speed mix in your butter until the mixture becomes sandy in texture. Once this is achieved it’s time to drop in your eggs and continue mixing until your dough is formed.

Roll your dough and cover it with plastic wrap and refrigerate for about an hour.

Once your dough has set roll it into a 1/8 inch thick circle on lightly floured surface. Now the recipe calls for you to use a 1 to 1 ½ inch cookie cutter to cut out your dough. Which is what I’ve down above. However…..

The dough can really be cut into whatever shapes you feel like making. You are only limited by your imagination! I choose to use some hearts, stars, and my really cool ice cream cone cookie cutter.

Pop these into the oven and bake for 10 minutes or until golden brown. Place them on a cooling rack to cool.

While your cookies are cooling it’s time to make your marshmallow filling. Begin by boiling your sugar, water, and syrup until it reaches the “soft-ball” stage which is approximately 235 degrees.

When your syrup has come to temperature remove it from the heat and moving quickly prepare your gelatin in a separate dish by sprinkling the gelatin over 2 tablespoons cold water.

After about a minute your gelatin should have set. Mix this into your syrup with a whisk until no visible chunks of gelatin can be seen. Beat 2 egg whites at room temperature until soft peaks form then pour your gelatin syrup into the egg whites and add your vanilla. Again beat the mixture until stiff peaks begin to form. This may take a few moments so be patient. The better stiffer you make your peaks the more control you will have with placement of your mash marshmallow.

Transfer your marshmallow to a piping bag and add a kiss of marshmallow onto each cookie.

Make sure to cover every cookie as completely as possible. If you are using cookie cutters with somewhat sharp edges you can carefully use a tooth pick to stretch the marshmallow out to the edges. This will help your cookies keep its shape when dunked into the chocolate.

Let your marshmallows stand for 2 hours to allow them to set. The recipe calls for you to make a chocolate coating by double boiling chocolate and vegetable oil. However, I personally prefer chocolate that has been tempered instead as it will create a hard candy type shell that will give you a little crunch in your cookie. You will also find that the chocolate won’t melt to your fingers or get unsightly sugar bloom after a sitting out for a day. I plan on doing a post later this week on tempering chocolate so make sure you check back with me. Dunk each cookie into the chocolate and remove using a fork or chocolate dipping tool. Again let them sit for about an hour to set …… if you can…..

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

I am always looking for new and innovative Hor D’oeuvres for my dinner parties. Constantly scouring my cook books and surfing the net to find a Hor D’oeuvre that looks as though they were really hard to execute but were in fact really quite easy to execute.

I have found some really great recipes in the past such as Prosciutto and Parmesan Stuffed Mushrooms, Cheddar Cheese Straws and Lemon Garlic Olives to name a few. Many of these are products of The Gourmet Cook Book and I must confess that this recipe originates from this source as well. What can I say? It’s probably the best cook book out there!

Maybe it’s just me but for some odd reason no matter how hard I try, whenever we are having guests over for a dinner party I always seems to be running way behind. This is why quick and easy Hor D’oeuvres are so important to me. Nothing will ease your mind more then knowing you have little to nothing to do to prepare a starter for your meal yet you know your guests won’t have a clue as to how easy they were to whip together.

Not only does this allow you to keep hungry guests at bay while you are finishing cooking the main course, it also buys you valuable time to put out any hypothetical fires you might be having in your kitchen!

Baked Cheddar Olives are just that. Quick and easy to prepare, yet look exquisite when presented with a dip and not to mention tasty too!

Begin your baked cheddar olives by grating one of the stars of this Hor D’oeuvre; the cheddar cheese.

Next add a half cup of flour.

Followed by ¼ teaspoon cayenne, the original recipe calls for 1/8 teaspoon however, I feel that these babies can take a little more heat!

Now stir these ingredients together softly as to avoid forming clumps as this will make the next step a little more difficult.

Soften 2 tablespoons unsalted butter in the microwave and blend it into the cheese mixture with your fingertips until a dough begins to form. Then take approximately a tablespoon of dough and wrap it around each olive to form a small ball and place them on a baking sheet with wax paper. The recipe says this dough should cover about 20 olives, however, I have found that it really makes about 12 if you use a tablespoon. I would suggest doubling the ingredient to get 20 Hor D’oeuvres and plan on having 3 for each guest attending as they will definitely go fast! Pop them in the oven for 15 minutes and bake until golden and serve warm.

If you really want to make these delicious I suggest adding something for them to be dipped in. I love to make a Onion Chive Sour Cream Dip to go with these as they add another layer of complexity to them and your guests will agree!

Baked Cheddar Olives
Recipe from The Gourmet Cookbook

Ingredients:

1 cup coarsely grated sharp cheddar
½ cup all-purpose flour
1/8 teaspoon cayenne
2 tablespoons unsalted butter, softened
20 small pimiento-stuffed green olives (from a 3 ounce jar), drained and patted dry

Directions:

Put a rack in middle of oven and preheat oven to 400 degrees.
Stir together cheese, flour and cayenne in a bowl.
Blend in butter with your fingertips until a dough forms.
Drop tablespoons of dough onto a sheet of wax paper and place 1 olive on each piece of dough.
Lightly flour your hands and wrap dough around olives, enclosing each one completely.
Transfer olives to a baking sheet with sides and bake until pastry is golden, about 15 minutes. Serve Warm.

Look out chips there’s a new sheriff in town!

I don’t know what it is but there is something I find classic and classy about cheddar cheese straws. They are thin and elegant, and one should feel as though they too are thin and elegant when nibbling on them.

Chips have nothing on these cheese straws. Chips are messy, greasy, and make you feel heavy when you are finished. Cheddar cheese straws on the other hand are light, crispy, and delicious and will make you feel as though you are light as a feather even after devouring the whole batch as I may or may not have just done….

Cheddar cheese straws are so quick and easy to make you may just find yourself refusing to allow anyone in the house to bring home chips ever again and the best part is you probably have the ingredients to make these already in your home!

To make your very own batch of cheddar cheese straws you will need to begin by thawing out a sheet of puff pastry. When your puff pastry has thawed, place it on a lightly floured surface. Cut your pastry in half using a sharp knife or pastry wheel. Bring out your egg wash and lightly coat each strip with your wash.

Add a light layer of cheddar cheese. Now this is where your cheddar cheese straws become all that much cooler. Cheddar cheese can be substituted with any other cheese or added seasoning you can think of. Toss the cheese with a little cayenne pepper to spice things up. Use Parmigiano-Reggiano and dill for a flavor that is truly unique! You are only limited by your taste buds and imagination!

Fold your pastries over and press down firmly to remove the air bubbles by hand. Then using a lightly floured rolling pin, roll the pastry lightly to adhere the layers.

Cut your straws in ½ in strips for regular cheddar cheese straws or you could cut them in ¼ inch strips for thinner and crispier cheese straws.

When your cheese straws have been cut brush the top layer again with a light egg wash. Add your finishing salt, a coarse salt works best as the flavor of the salt is a little more pronounced and will preserve well when baked. However, if you are looking for a lighter salt flavor I suggest using fleur de sel in its place. Again cheddar cheese straws are only limited by your imagination!

Holding one end of each straw gently twist two to three times and place on a well buttered cookie sheet. Be careful to no over twist or you risk breaking your pastry, the down side of this is you will have a smaller straw, the up side however, you now have two rather then one (I’m a glass half full kind of guy)!

Bake your cheese straws for about 10 to 12 minutes or golden brown. Thinner and crisper straws should be baked from 8-10 minutes. Place the freshly baked straws on a cooling rack to cool. Pour a tall glass of beer or your favorite soda and you are ready for an afternoon snack or have an elegant creation for your next party. These are best served warm and will last a couple of days. Simply drop them in a microwave and heat up for 5 to 10 seconds just before you eat them!

Cheddar Cheese Straws

Ingredients:

1 sheet puff pasty (thawed)
1 large egg lightly beaten with 2 teaspoons water (egg wash)
½ cup finely grated sharp cheddar cheese
Tablespoon coarse salt or fleur de sel

Directions:

1. Preheat the oven to 425 degrees.
2. Place thawed pastry on a lightly floured surface and cut in half.
3. Lightly brush egg wash over both strips of pastry.
4. Evenly spread cheese over 1 strip.
5. Fold non cheese strip over top of cheese strip and press down firmly to remove air bubbles. Roll gently with a lightly floured rolling pin to adhere the layers.
6. Cut 12 to 14 ½ inch strips using a sharp knife or pastry wheel.
7. Lightly brush egg wash over freshly cut strips and sprinkle salt evenly over top.
8. Gently twist each strip and place on a well buttered baking sheet. Place strips approximately 1 inch apart.
9. Bake in the oven for 10 – 12 minutes or until golden brown. Remove from the oven and place strips on cooling rack for 10 minutes to cool. Serve immediately or warm them in the microwave just before use.

*Post Update* I have recently added another version of this gourmet macaroni and cheese recipe Gourmet Pancetta Lobster Macaroni & Cheese

I think it’s about time for me to give you one of my favorite recipes. It’s one that combines the two worlds in which I live; in a Martha Stewart meets everyone else sort of way. I think that there is this stigma about the world of gourmet cooking and the difficulty involved in its creation.

To me really “gourmet” cooking has more to do with the ingredients then the way in which the plate is decorated. While something can look elegant via photos it can also be something completely different when tasted. The Fancy Fast Food blog is a perfect example of this.

Fancy Fast Food blog takes every day fast food items and makes them look gourmet by changing the way in which they are presented. While the meal looks gourmet it really doesn’t taste that way! This is why I believe that ingredients play more of a crucial role in creating a gourmet meal then presentation. Now don’t get me wrong presentation does play an integral part in creating a meal it may not be the end all be all to the definition of gourmet cooking!

Lobster Macaroni and Cheese brings the best of both worlds together. While the presentation is seemingly that of an everyday meal the flavor and complexity is definitely gourmet!

This Lobster Macaroni and Cheese is my go to recipe when I feel like making a down home meal that still has the flavors and complexities of a truly gourmet creation. Not only is this meal delicious, Lobster Macaroni and Cheese is kid friendly too! To begin your lobster macaroni and cheese melt 4 oz of butter in a small pan over low heat.

When the butter has melted add your lobster and let cook for 5 – 7 minutes or until the lobster becomes opaque in color. I usually opt to go with two 7 oz lobster tails rather than use a whole lobster to avoid additional steps in preparation. You can use a full size lobster just make sure to extract the meat properly. * Remember claw meat will cook faster and will probably need to be extracted around the 3 – 4 minute mark. Remove the lobster from the butter when cooked and set aside. While this is cooking put a pot of heavily salted water on the stove to boil.

Now it’s time to create your sauce. Start by making a simple roux which is done by melting 1 oz of butter slowly on a medium/high heat. Once the butter has melted add a tablespoon of flower and stir constantly for about 2 minutes or until it begins to brown and give off a nutty smell. This is where you pour in your heavy cream.

Bring your cream to a boil and then add your milk. Bring this to a boil then reduce the heat and let it simmer for 3 minutes.

Your water should be boiling by now so it’s time to add your macaroni noodles. I choose to go with larger macaroni noodles as the larger openings in the pasta allow for larger amounts of cheesy sauce to be contained within each bite.

When your cream sauce has cooked for 3 minutes slowly add your cheese 1 handful at a time. Be sure to allow each handful to fully melt before adding the next handful to ensure that your sauce doesn’t become clumpy in the end.

Once your noodles have finished cooking and you have strained them combine your cheese sauce and noodles in a bowl. When they have been fully combined carefully fold in your lobster that was set aside earlier. You can serve it from this bowl or place each individuals serving in a ramekin with a small piece of lobster meat on top. Bon Appetit!

Lobster Macaroni & Cheese Recipe!

Ingredients:

2 seven ounce lobster tails or 1 lobster – room temperature, cut into small cunks
5 ounces unsalted butter
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta

Directions:

1. Cut the butter in to once ounce cubes. Place 4 ounces of butter in a small pot and melt slowly over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 minutes of cooking.
3. When cooked remove from heat and remove lobster meat. Set aside.
4. Place a pot on high heat with heavily salted water for boiling the macaroni.
5. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
6. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
7. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
8. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
9. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and serve immediately.

To conclude my series of posts on some of America’s greatest ball park foods I wanted to do a post on my all time favorite ball park concession. Ever since I went to my first ball game when I was a child I can’t remember a time in which I haven’t had this ball park staple.

The soft pretzel is so simple yet so delicious I have begun to keep them around the house all the time. I have even been known to have one for breakfast every now and then. In fact, I’m sitting here eating one as we speak (don’t give me that look – is it really all that different from a bagel?)

One of the best parts of the soft pretzel isn’t really the pretzel itself but what you dip it in that really makes the difference. You can dip it with cream cheese for a morning snack (or breakfast in my case) or you can warm up some cheese to make an afternoon game all the more delicious. However, my favorite thing to do with a soft pretzel is “accidentally” forget to put on the salt so that I’m “forced” to slather it in butter and cinnamon sugar, I mean think about it, is there really anything better then a warm cinnamon sugar pretzel in the morning?

Making a cinnamon sugar (or regular) soft pretzel really isn’t too difficult. We begin by mixing warm water and sugar. Make sure the water temperature is around 100 degrees as this will help aid your next step.

Adding yeast to your sugar water is a critical step as this is what makes your pretzel a pretzel. Without it you would have a clumpy crunchy ball of yuck and no one wants that!

Once your yeast has sat for 10 minutes to develop into foam that reminds me of pond scum (appetizing isn’t it?) you add a cup of flour.

Once you have mixed in your first cup of flour it’s time to add your salt and remaining flour. Mix on a medium slow speed (3 in kitchen aid terms) until the dough begins to pull from the sides of the bowl. If it gets stuck to the dough hook just pull it off the hook and push it down in the bottom of the bowl and continue to mix. Take the dough out and kneed it into a ball then cover with oil and let rest for an hour.

Now that you have a dough ball about twice the size you started with it’s time to form your pretzels. You have two options here. You can divide your dough ball into sixteen mini pretzels…

OR in your quest for the ultimate ball park food, you can quarter it and make 4 giant sized pretzels just like the one you get at the game!

After you have decided on the size of pretzel you want heat up 2 inches of water in a pan. Once the water starts to boil add your baking soda. Be careful not to add it too quickly as it will boil up and make a mess! Add the remaining sugar and your poaching bath has been prepared!

Poach each pretzel for about one and a half minutes each side.

When all of your soft pretzels have been poached wash them with the egg wash and place them in the oven. This is also where you “forget” to add salt if you “accidnetally” have to make cinnamon sugar pretzels. Bake for 15 minutes for minis and 20 minutes if you made breakfast …err… I mean…. ball park size.

When they come out of the oven your pretzels should be golden brown. Resist them if you can long enough to drown them in butter and cinnamon sugar. You are now ready for breakfast, lunch, and dinner!

Soft Pretzels
Adapted from Martha Stewart and borrowed from Smitten Kitchen

Makes 16 miniature or 4 ball park size

Ingredients:
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt or 1/4 cup sugar and tablespoon sugar mixed

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 4 if making ball park pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt or leave off if wanting to make cinnamon sugar pretzels. Bake until golden brown, 12 to 15 to 20 minutes depending on size. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

* These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!

What’s the best way to bake a potato you ask?

Well personally I think that this is dependent upon your time. There are three widely accepted methods of cooking a “baked” potato, each with it’s own advantages and disadvantages.

Method 1: Baking it in the oven.

What I love about baking a potato in the oven is that it seems to have a little more taste then that of a potato prepared by other methods. This is probably because it gets a nice crispy texture without getting too mushy. The downside of this method you ask? Well it can take anywhere from 40 minutes to an hour depending on the size of the spud!

Method 2: Microwave!

The advent of the microwave has greatly reduced the amount of time required to cook up many a things. There are both good sides and bad. The good is that a baked potato can be heated up in just 15 minutes. The downsides here come in the form of overcooked ends that become hardened in a hurry and no one wants that!

Method 3: Boiling – The choice of most restaurants.

While boiling a potato takes a little longer than that of it’s microwaved cousin it can cut down overall cooking time by 15 to 20 minutes when compared to the oven baking method. One other nice point is the addition of water to the cooking process allows for potatoes that are softer and because of the salt added sometimes a little more flavorful.

For me the best way to bake a potato really depends on the time in which I have. If I have all the time in the world I bake them in an oven. If I’m pressed for time the microwave or boiling methods work great! I do however; feel that the way in which you bake your potato doesn’t matter as much as how you plan on topping it.

Yesterday I started a series of posts about some of America’s greatest ball park foods. Coming in at my second favorite little league game favorite is the Barbecue Baked Potato! This portable potato is not only quick and easy to prepare its probably the best way to top a potato ever invented.

To begin our barbecue baked potatoes cook your “baked” potato using the method of your choice. Pull it out of the oven/microwave/pot and cut it open. Then using a fork, press the softened potato into a small bowl like so.

Once you have your bowl it’s time to fill it! Put your barbecue flavored pulled pork into the center. Now, if you have all the time in the world you can make this from scratch. Or if you’re looking to save some time I find that Lloyds makes a great BBQ pulled pork that can be heated up in the microwave in 2 minutes flat.

Once you have your barbecue goodness on the potato it’s time to add some cheese.

Now add some freshly cut chives!

Finally, no baked potato is complete without a dollop of sour cream! One thing I like to do is keep it in the tin foil used to bake it with (this is provided you don’t use the microwave or boiling options) to create a little portable dish. If you do choose another method there’s nothing stopping you from putting this innovative plate idea to use once your tater is cooked. See you at the game!

One more look at this bad boy….. Oh yeah!

Barbecue baked potatoes

Ingredients:

• 2 large baked potatoes
• 16 oz pulled pork (preferably Lloyds)
• 8 oz shredded cheddar cheese
• ¼ cup fresh minced chives
• 2 oz sour cream

Directions:

1. Bake your potato using method of your choice. Using a fork create a bowl within the baked potato.
2. Warm pulled pork according to directions and fill the bowl created in the baked potato.
3. Top pulled pork with cheese, chives, and sour cream.

As summer swings into full gear one thing I love to look back on are summers of my youth where sunny days meant waking up early to have a water fight, bike around the neighborhood with some friends, all to be followed by a late afternoon ball game. Little league baseball, to me, was the greatest! I have tons of fond memories of a time in which I believed one day I would be good enough to play with the pros and everyday would be like those of my childhood summers.

While that may not have exactly happened I still love to visit the ball parks to catch a game and will sometimes catch myself imagining (like I did when I was younger) what it would be like to be out on that field. Maybe this is why one of America’s greatest pastimes is baseball; but on my last couple of trips to the park I began to think maybe there is another great reason to visit the games. Ball park food! There has been a revolution in the vending world of many of America’s greatest ball parks as they try to provide larger and tastier treats to keep patrons coming back for more!

A couple of days ago I caught this article about some of the greatest ball park food and wanted to share how quick and easy many of these recipes would be to make and take to your next little league game. What better way to make your little leaguer to feel even more like he or she is playing in the big leagues then some great ball park treats after the game?! Throughout the week I plan on sharing 3 of America’s greatest ball park food creations so make sure to check back with me!

While many may argue that the greatest ball park food would be the hot dog or hamburger I would beg to differ. Hot dogs and hamburgers are rarely different from that you make at your own home. The French fries however, can be a whole different story! This is why I wanted to focus on the side that sometimes gets overlooked.

These homemade garlic fries are so full of flavor I doubt you will ever make another plain old French fry ever again. These are so simple to make that you will begin to wonder why it is you ever put up with “original” flavor to begin with.

To begin our garlic French fries we need to mince the star of our show – GARLIC! Take three garlic cloves and finely mince them. You want a really fine mince because they will top your fries once they have been cooked!

Once you have your minced garlic combine it with 2 tablespoons canola oil in a pan. Allow this to steep for 2 minutes at medium heat.

Now that your oil has been infused with the deliciousness that is garlic use a fine mesh strainer to separate the oil and the minced garlic. Set the minced garlic aside as you will need this later on.

Now it’s time to cut the fries. Cut 3 large potatoes into ¼ inch French fries. The trick here is to make sure you have a sharp knife!

When your French fries have been cut combine them with the garlic infused canola oil and ½ teaspoon salt. Place the coated French fries on a baking sheet and pop them in the oven for about 35 minutes or golden brown. Pull them out of the oven and toss them again in your big bowl with the minced garlic and some parsley. You’re now ready for your next big game!

Garlic Fries
Recipe from Food Networks Ellie Krieger

Ingredients
• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 3 large baking potatoes, 12 ounces each
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat the oven to 450 degrees F.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.

Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

My favorite summer holiday (as I’m sure is the case with many other individuals) is the 4th of July weekend! Family and friends gather this special weekend to celebrate and enjoy what makes America so great – our freedom!

As I hurry out the door to prepare for a weekend of food family and friends I wanted to leave you with one of my favorite 4th of July Holiday recipes! The Rum Soaked Red White & Blue Trifle!

The idea here is simplicity – everyone is busy on the holidays and needs a recipe they can throw together in a snap while rounding up the kids on the way to grandma’s house. While I normally shun the use of boxed ingredients for most of my baking projects; I typically will use a boxed cake mix in order to save a little time with this recipe (hey as I mentioned before what makes America so great is our freedom to do as we choose).

To start this crowd pleasing mouthwatering dessert we pour our red velvet cake mix (brand of your choice) into a bowl.

Follow the directions on the box (I always feel a little guilty when using a box mix but time is one of our main goals here people!) to complete your cake mix.

Now you will divide this mixture between two 10 inch cake pans and bake according to the box’s instructions.

While your box cake is in the oven it’s time to put a little love back into your cooking by making some homemade whipped cream. Now if you haven’t seen this before I have step by step instructions on how to make this here.

When your cakes come out of the oven to cool it’s time to make what I think makes this trifle a little more…well…trifling (sorry I couldn’t resist). To make a rum sauce, melt the butter in a small sauce pan like this one. Then add your rum and sugar and bring to a boil. Once it begins to boil reduce your heat to medium and cook for an additional 8 minutes. Once this is finished set it aside to cool.

After you cake has completely cooled it’s time to give it a little haircut. Trim the tops of the cakes off. Don’t cut too deep as you will be discarding the top. If you’re the waste not want not type cut this into little squares and dollop with a little cream cheese frosting and serve as mini cupcake squares.

Place the buzz cut cakes into pie dishes and slowly pour evenly around both cakes. Let this sit for about 10 minutes to let the sauce soak into the cake. Told you this was going to get good!

Once your cakes are completely soaked it’s time to layer your trifle. Now since you soaked the cakes completely in rum it can be a little difficult getting them into the dish without tearing them. I like to employ the use of two spatulas (the kind you use for eggs in the morning). Place the first cake layer into the bottom of the dish.

Next comes some of your homemade whipped cream.

Them some fresh blueberries (see how we nail the red white and blue theme here? Pretty clever huh?)

Now comes another layer of cake.

Followed by yet another layer of homemade whipped cream and blueberries.

Our finishing touch comes with the addition of our strawberries. You’re now complete! This will surly be a crowd pleaser and if it’s not you can always step it up a notch …..

This ought to make them happy! Happy 4th of July weekend everyone!

Red White & Blue Trifle
Altered slightly from Sandra Lee

Trifle Ingredients
• 1 box red velvet cake mix, about 18 ounces (if you can’t find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
• 2 pints blueberries
• 1 pint strawberries, tops removed

Rum Sauce Ingredients
• 8 tablespoons butter
• ¾ cup sugar
• ½ cup rum

Homemade Whipped Cream
• 1 pint heavy whipping cream
• 6 tablespoons sugar
• 2 teaspoons vanilla extract

Directions
1. Bake the red velvet cake mix according to package directions in two 10 inch cake pans and allow to cool.
2. Melt butter in small sauce pan. Add remaining rum sauce ingredients and bring to a boil. Reduce heat and cook for 8 minutes. Remove from heat and let cool.
3. Pour heavy whipping cream into medium size bowl. Using and electric mixer mix on medium speed until cream begins to thicken. Add sugar and vanilla extract and mix until desired consistency. Refrigerate immediately.
4. Using a serrated knife or cake leveler carefully remove tops of cake and discard. Place cake bottoms in pie dishes and pour the cooled rum sauce evenly between the two cakes. Allow to sit for 10 minutes.
5. Place 1st rum soaked cake bottom in trifle dish.
6. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake.
7. Layer about 1 1/2 pints of the blueberries on top of whipped topping.
8. Layer the remaining cake on top of the blueberries.
9. Using a spatula, spread remaining whipped topping over the second cake.
10. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter. Serve immediately. Sparklers optional =)