Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce

In the mood for light snack that will have you going back for more, and more, and more?? These are it. I have made these multiple times, most recently for our superbowl party. Everyone was diving in and fighting for the last bites...okay so I was fighting for the last bites. Not to mention the cheesy, delicious flavor that the gruyere cheese sauce adds. I was basically drenching each and every bite in the creamy sauce right before it hit my tongue! I am 100% addicted to these salty, chewy morsels. I hope I can get you addicted, too!

Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce (recipe below)

Printable Version

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until you get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag (like a zip-top gallon size bag); close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four pieces of equal size, and roll into snakes about 1-1.5 inches thick. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 inch in width. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Recipe from Mel’s Kitchen Cafe

Makes about 40 bites

Gruyere Cheese Dipping Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup grated gruyere cheese

kosher salt, to taste

fresh ground pepper, to taste

Melt butter in small saucepan over medium-low heat. Add flour and whisk, cooking for one minute. Then, gradually whisk in 1 1/2 cups milk.

Increase heat to high; bring to a low boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes. Remove from heat and add cheese, stir until melted.

Season with salt and pepper.

Recipe adapted from Food.com

Makes about 1 1/2 cups dipping sauce

Artisan Bread

Guess who’s back? Yep, I have been gone a long, much too long, time. We welcomed our new little guy, Meyers, into the world in November, and my life has been a whirlwind! The 20 month old twins have been running circles around me as I cuddle and care for Meyers, so my husband has been in the kitchen A LOT. Thank heavens for him. Honestly he comes home from a long day at work and just jumps right into wrestling the boys, cooking, and rocking the little man to sleep.

I’ve slipped a few meals in here and there, and I’m excited to share a ton of new recipes with you! Starting with this artisan bread. Holy. Easy. Now that what I like to hear at this stage of my life. The instruction may LOOK difficult, but really its just some tips and tricks. This bread literally requires mixing once, and forgetting about it! It looks so very impressive on the dinner table, and tastes even better. We dipped in soup, ate it as our bread for sandwiches, and snacked until every last morsel was gone. It’s on my menu again this week-and I should give both loaves away to prevent consuming all of it on my own:)

Artisan Bread

Printable Version

1 1/2 tablespoons instant yeast

1 tablespoon salt

6 1/2 cups unbleached, all-purpose flour, plus more for dusting dough

In a large bowl mix yeast and salt into 3 cups lukewarm water. Stir in flour, mixing until there are no dry patches. The dough will be kind of stickey-don’t worry! Cover lightly with a kitchen towel. Let the dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut in half with serrated knife to make 2 loaves. Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down. Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.

Place a broiler pan on the bottom rack of the oven. (BROILER pan...this is important. I learned my lesson the hard way-hot glass pan+water (that will be added in a later step) = shattered glass. Everywhere. It was not fun...but my bread still turned out great!) Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.

After the dough has rested and is ready to bake, dust the dough lightly with flour, slash the top with serrated or very sharp knife three times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.

Some Notes from the original recipe: If you don't have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the dough has been refrigerated). Bake in the loaf pan in the 450 degree oven, watching the time carefully - check after 20-22 minutes.

Makes 2 large loaves of bread

Recipe from Mel at melskitchencafe.com

Applesauce Oat Muffins

I have a hard time thinking of good, healthy snacks for my family. I am always reaching for the same things, which we all get sick of, and quick! When I saw these posted on my friends blog, I had to give them a try. And guess what?! My kids devoured them, I couldn’t stay away, and, this is the big shocker...My husband ate them. He even took them to work with him the next day for a snack. Seriously this just doesn’t happen. He always eats the same snacks, so this was monumental! I hope your family enjoys them as much as we do!

Applesauce Oat Muffins

Printable Version

1 cup rolled/old-fashioned oats

1 cup unsweetened applesauce

1/2 cup milk

1 large egg

1 1/2 teaspoons vanilla

4 Tbs. butter or coconut oil, melted

1/3 cup sugar

1 banana, mashed, optional

1/2 cup white flour

1/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 Tbs. flax seed, ground, optional

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter or oil, sugar, and banana. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and flaxseed if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture is quite runny, fyi!

Distribute the batter evenly among the 12 muffin cups. (I LOVE to make mini muffins-that way my young kids don’t waste 1/2 of the serving that I give them! If doing so, bake for 9-10 minutes.) Bake regular size muffins for 13-15 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.

Remove the muffins to a rack to cool completely. These freeze wonderfully, if needed!

Recipe adapted from Melskitchencafe.com

Makes 12 regular size muffins, or 48 mini muffins

Homemade Bread

Alright, here I am admitting that I have honestly never, ever, made wonderful white bread. I have made great rolls, great pizza dough, but NEVER great bread. I don’t know what it has been, but I do know that it has always been a struggle for me. My luck, my skills, something has changed...and I’m pretty stinking sure that it wasn’t me, but this recipe! Every bite of this bread has been divine. From the second out of the oven that I consumed at least 3 slices, to my lunch today that made one of the best grilled cheese’s I have ever eaten in my life. It is a big, fluffy loaf with the most delectable moist center. Perfect plain, as toast, dipped in soup, or used as sandwich bread...I have done all of these methods in the last 2 days and I would do them all again in a heartbeat!

Homemade Bread

Printable Version

2 cups warm water

2 1/2 tsp yeast

1/2 TB sugar

1/4 cup melted butter

1 TB salt

1/4 cup sugar

1/2 cup evaporated milk

5-7 cups flour, white or wheat (can use more if needed)

1 TB shortening

1 TB butter (to top bread)

Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.

Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.

If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.

Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.

Knead the dough for 2-3 minutes.

Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.

Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 20-25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

Enjoy!

Recipe from iheartnaptime.net

Makes 2 loaves

Hawaiian Sweet Rolls

We love to purchase the sweet rolls from our local grocery store. They are perfect for sliders or simply as a sweet addition to most meals. Last week I was making roast, and I wanted to whip up a few homemade rolls as a side. I found this recipe and decided it would be a perfect pair to a deep flavored stew dish. Boy was I right! These were a perfect addition for the roast, and not to mention I snacked on these for the following day(s)!

Hawaiian Sweet Rolls

Printable Version

1 ½ c. pineapple juice

4 ½ tsp. active dry yeast

2/3 c. granulated sugar

1/2 c. butter, at room temperature, plus extra for brushing rolls

1 tsp. vanilla extract

2 large eggs

5-6 c. bread flour

1 tsp. salt

In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.

In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.

Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.

Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.

Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.

Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky.

Once the dough comes together and clears the sides, continue to knead for about 1 minute. Then cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.

Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size, then cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.

Toward the end of the second rise, preheat oven to 350 F, bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown. Remove from oven and immediately brush rolls with butter.

Makes 24 dinner size rolls

Recipe from ihearteating.com

Easy Foccacia Bread

I have made this recipe twice in two weeks! Really this is such a quick, easy, delicious bread recipe. I know we should have eaten it with an italian meal, but we haven’t done that either time! We even used this bread as the buns for our burgers yesterday! It is just so easy and when I didn’t have anything on hand for burgers this was the first thing that came to mind. O yummy I think I’ll go grab the leftovers now!

Easy Foccacia Bread

Printable Version

1 ½ cups warm water

1 tsp sugar

2 tsp dry yeast

4 cups flour

2 tsp kosher salt

¼ cup olive oil

Focaccia Topping

2 tbsp olive oil, divided

¼ tsp coarse salt

1 tbsp chopped fresh rosemary

For the focaccia bread, in the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle dry yeast over and let stand until yeast dissolves, about 10 minutes. Add flour, salt and ¼ cup olive oil. Turn mixer on low and when the dough starts to come together, increase speed to medium and mix until dough is smooth and elastic about 8 minutes. Turn dough out onto lightly floured surface and form dough into a ball. Oil a large bowl add dough turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.

Preheat oven to 425ºF. Coat two 9-inch round pans with a little olive oil. Punch dough down, divide in two and using your fingertips, press the dough into each of the prepared pans. Cover with a cloth and let dough rise 20 minutes more. Drizzle each pan of dough evenly with 1 tbsp of olive oil. Use a pastry brush to spread it. Sprinkle with salt and rosemary. Press fingertips all over dough, forming indentations. Bake 17 minutes or until golden. Remove from pans and cool on a wire rack.

Recipe from http://bitememore.wordpress.com

Serves 6

Challah Bread

I first had this delicious, warm, flakey bread at a baby shower...and I’ve dreamed of it ever since! Sometimes bread intimidates me, and honestly, I’m not sure why! I have had a couple epic fails when it comes to the bread department, but for the most part it isn’t that scary! I finally decided to ask for the recipe, even though I JUST KNEW it would be to difficult for me. Gues what?! It was SOOOO easy! I was beyond happy to see the few ingredients and short instructions. This bread is definitely worth the little time it takes to make it...and it will be devoured.

Challah Bread
Printable Version

1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well
4-5 cups flour
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.  Place in a greased bowl.  Cover and let rise until double in bulk (30-40 minutes).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter.  Braid three of the ropes together.  Repeat with the remaining 3 pieces of dough.  Place on a greased cookie sheet.  Mix egg yolk with 1/4 teaspoon water and brush over braids.  Sprinkle with sesame seeds.  Cover and let rise 30 minutes,  Bake at 375 degrees about 30-35 minutes.  

Makes 2 braids, serves about 20
Recipe from Azha Walker

World Famous Pretzels

There is a reason these are called “World Famous”. They are famous in my house, they are now famous in my neighborhood. I’m sure they will be famous on pinterest soon:)! I wish I could explain to you the amazing moist, flavorful, salty and sweet these are. I’m not going to lie. I ate the largest one I made...and then another one. Then, yes, after those two, I snuck a few bites of my husbands...before he got home! Oops:) I’ll be making these again soon. Maybe tomorrow. Or tonight. PLEASE make thee. You will not regret it. Actually you will love me for it!

World Famous Pretzels
Printable Version

1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
6 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt

Warm the milk in a saucepan or heat in the microwave for about 1 minutes, until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften. I nuked it in the microwave for about 10 seconds, then stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. I like to grease my bowl with shortening, but cooking spray also works well. Let rise in a warm spot until doubled in size, about 1.5 hours.
Preheat the oven to 450 degrees and spray large baking sheet with baking spray. (I have a silpat, and it is my best friend. I couldn’t live without it! No grease, no cleaning sticky pans!) Punch the dough to deflate it, then turn out onto a lightly floured surface.
Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 20-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Melt the remaining 4 tablespoons butter in a shallow dish. Brush the hot pretzels in the butter. Serve the pretzels warm, but they are also delicious cold and every other way!

Makes 6 pretzels
Recipe from Food Network Magazine

French Toast Crumble

My hubby hates breakfast foods. Really, he would much rather have a cold bowl of straight-from-the-box cereal than something I had been slaving over all morning. Although this may sound appealing to you, I hate it! I am not a cereal girl, due to my wonderful mother always making me homemade pancakes, french toast, or dip n eggs:) That being said, whenever a yummy breakfast recipe comes around I call my neighbors to come help me devour it, because Cody basically tries a bite and that’s that. Well, here’s how good this was...he ate THREE bites! I know it sounds silly, but he has only done that a few times...with my Best Homemade Pancakes and with my Waffles of Insane Greatness. It is quite the accomplishment to get him going back for more.
This sugary breakfast treat is the perfect mixture of a crunchy top and a moist bottom. With syrup drizzled over the top you will be going back for more, too!

French Toast Crumble
Printable Version

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract

Topping
3/4 cup Flour
3/4 cup Firmly Packed Brown Sugar
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg,
1 ½ Sticks Cold Butter, (12 tablespoons) Cut Into Pieces
Warm Syrup, For Serving

For the French toast: Grease a 9x13 inch baking pan with Pam. Cut the bread into into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed. Overnight will ensure some delicious flavor, but I have done it right away and achieved great results as well.
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with warm pancake syrup.

Serves 10.
Recipe adapted from Pioneer Woman Cooks

30 Minute Breadsticks

A friend made these for dinner a couple weeks ago and the minute I took my first bite I had to get the recipe. Much to my surprise, when I asked her, she told me they took 10 minutes to make and 20 minutes to cook-then done! My usual go-to is Divine Breadsticks, but they do take just a smidge longer than 30 minutes:) This recipe is a great, quick side dish for any meal.

30 Minute Breadsticks
Printable Version

Bread
1 Tbs. yeast
2 Tbs. Sugar
1 ½ cups warm water
3-4 cups flour
½ tsp. salt

Topping
¼ cup butter (plus 2 Tbs. for pan)
¼ cup mayo
¼ cup grated parmesan cheese
parsley
garlic salt

Combine yeast, warm water and sugar. Allow to sit for 1 minute, then add 3 cups flour and salt. Knead until combined, adding more flour if necessary. Cover and allow to raise for 10 min. Preheat oven to 350 degrees. Melt 2 Tbs. butter in the bottom of a cookie sheet. Roll dough onto a cookie sheet. Combine all topping ingredients and spread onto raw dough. Cut dough into 14 breadsticks with a dull knife. Bake at 350 for 20 minutes.

Makes 14 breadsticks
Recipe from Caramie

Pizza Roll-ups

You just can’t go wrong with pizza, can you? It is so easy to customize pizza to everyone in your homes’ liking, so there are never any complaints! Now that is a meal I can count on. Feel free to change your toppings in your pizza, these are our regular Alfredo Deluxe toppings that seem to be a go-to. These were so fun to pick up, dip, and pop in our mouths. (Okay, it takes me two bites, but my hubby could do it in one!) To check out our other pizza night favorites, CLICK HERE.

Pizza Roll-ups
Printable Version

2 cans refrigerated thin pizza crust
1 tsp. garlic salt
1 tsp. oregano
1 cup cooked and shredded chicken
8 pieces bacon, cooked and chopped finely
1 cup shredded cheese
1/2 cup parmesan cheese
1 cup alfredo pasta sauce

Preheat oven to 425 degrees.
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust into an oval shape. Spread a light layer of sauce< about ¼ cup, on each crust. (If you put too much it will ooze out of the rolls when cooking.)
Season each crust evenly with garlic salt and oregano. Top with chicken, bacon, and cheeses evenly between the two crusts. Starting with the short end, roll crust into a tight log, then slice into ½” sections.
Place on lightly greased pan (or a silpat baking mat works wonders!) and bake for 10-12 mins.
Serve with remaining ½ cup pasta sauce for dipping.

Serves 4.
Recipe adapted from Tidymom.net

Creamy Garlic Cheese Bread

I just asked my hubbs what we should call this bread. We came up with lots of names that would make you feel extremely fat, and in the end, really persuade you away from making this delicious side dish. Let’s just say...eat this on your “off” day. Or, eat this bread on a day when you are going to get in a really good calorie burn workout! Anyway, if you are still on board to eat some amazing, creamy, cheese garlic bread, read on...!

Creamy Garlic Cheese Bread
Printable Version

4 cups Colby Jack Cheese, grated (or cheese of your choice
1/2 cup Grated Parmesan Cheese
1/2 cup (Real) Mayonnaise
1 dash Salt
1 loaf Crusty French Bread
1/2 stick Butter
4 cloves Garlic, Finely Minced

Mix cheeses with the mayonnaise, and add dash of salt to taste.

Cut loaf of bread in half lengthwise,  then cut each half in half to make 4-1/4 length loaves of bread.
Working 1/4 loaf at a time, melt 1 tablespoon butter in a skillet and add 1 clove of minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture evenly on loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Recipe adapted from Pioneer Woman Cooks