Soft Pretzels

November 2nd, 2011

Lately, I’ve had a craving for those big, chewy salty soft pretzels. I halved the recipe found here: although, since it took most of the day, I really should have just made a full recipe and stuck half in the freezer. They were really yummy. The most difficult part was getting the dough thin enough by rolling it between my palms.

Chocolate Frito Bark

July 10th, 2011

OK, so I saw Texas Frito Brittle on a cooking show and had to change it up for last week’s family vacation. I have quite a bit left, since I think people were afraid of it, so I’ll take a picture next time I get it out of the fridge. Once again….measurements are sketchy, if at all.

I used a cookie sheet with edges, lined with waxed paper for this, so measurements should be adjusted to the size of your pan.

On the waxed paper, I spread thin layers of:
Crushed Peanut Butter Pretzels
Roasted, Salted Cashews
Chopped, Dried Fruit (Trader Joe’s Mix)

I melted every plain chocolate I had in the house, from Semi-sweet to unsweetened: some Lindt, lots of Baker’s, some Hershey’s Miniatures… and poured it over everything.

I put the pan on a rack to cool to room temperature, then put it in the fridge. I broke it into pieces and put it in to gallon zipper bags, and have kept it chilled.

The Frito taste doesn’t overwhelm the chocolate, but adds a great texture, staying crunchy. The fruit adds just that bit of chewy sweetness. OK, so I love things mixed in to my dark chocolate.

Pics to come soon!

Cranberry, Cream Cheese and Turkey Roll-ups in Puff Pastry

March 12th, 2011
Hot out of the oven!

Hot out of the oven!

There are endless variations that can be made with this. Just imagine your favorite sweet or savory combination and try it out!

8 oz Cream Cheese, room temperature*
7 oz Cranberry Sauce (½ can)*
1 pkg (2 sheets) Puff Pastry, thawed, but kept in fridge
10 oz Deli Sliced Turkey Meat (I used a package of Foster Farms)
Flour to dust work surface

1. Preheat oven to 350º.
2. Mix Cream Cheese and Cranberries until smooth
3. Dust your work surface with a bit of flour so pastry won’t stick
4. Remove one sheet of Puff Pastry (leaving other in fridge for now)
5. Roll the sheet to smooth out the seams and form a rectangle with the longer part going side-to side and the short, front-to-back.
6. Spread surface of pastry with some of the Cream Cheese-Cranberry mixture, leaving the far ½ or so empty in order to seal the roll before cooking
7. Top Cream Cheese mixture with a layer of sliced Turkey
8. Roll up starting at the edge near you. If you gently pull back towards you as you roll, it’ll give the filling more room, so it’s less likely to ooze out the far side.
9. When you get to the end, pinch the plain dough against the layer beneath it to seal.
10. Place seam-side down, cut in half, and refrigerate to make it easier to cut.
11. Repeat with second sheet of Puff Pastry
12. When chilled a bit, slice into 1/4” – 1/2” slices and place, cut side down on a greased baking sheet.
13. Bake in heated oven for 20 minutes, or until edges start to brown
14. Serve hot out of the oven, or at room temperature

*I doubled the Cranberry and Cream Cheese mixture – it goes great on bagels, sandwiches, and would be good over granola!

Setting up the work area

Setting up the work area

Mixing the cranberry and cream cheese

Mixing the cranberry and cream cheese

The first layer spread on the puff pastry

Turkey layer down

Turkey layer down

Rolled up, ready to chill and cut

Rolled up, ready to chill and cut