This morning has been great, after our fun night out I woke-up and thought I’d start with some yoga stretching! I headed down stairs to let the dogs out and then next thing I new I was in the kitchen happily progressing right along on my kitchen duties. Guess that proves where my true love lies :)
By 10 AM I had accomplished a load of laundry, homemade pineapple popsicles, chopped and roasted all my CSA vegetables for baked pasta tonight (squash, mushrooms, peppers, and tomatoes), and baked homemade honey whole wheat soft pretzels. Not to mention last night before we went out I threw together another batch of homemade granola this time with the addition of coconut flakes (added at the same time as the dried cranberries).
Honey Whole Wheat Pretzels
I’ve been wanting to make these for two years! These were great, don’t wait as long as I did to give them a try. I halved the recipe to yield 8 and sprinkled half with a cinnamon sugar mixture before baking. These are super fun and easy!
- 1 packet instant yeast (2 1/4 teaspoons)
- 3 tablespoons honey
- 1 1/2 cups warm water
- 2 1/4 cups whole-wheat flour
- 2 1/2 cups all-purpose flour, plus more, if necessary
- 1 tablespoon plus 2 teaspoons kosher salt
- 2 tablespoons canola oil
- 1 egg
- 1 teaspoon water
- 1 tablespoon sesame seeds
Preheat the oven to 425 degrees F.
Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, combine whole-wheat flour, all purpose flour and 2 teaspoons salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form.
Switch to dough hook and mix on low to medium speed for 2 to 3 minutes, or until dough is smooth but still pliable. If the dough is very sticky, add all-purpose flour, by the tablespoon, as necessary. (I didn’t need to add any – just a dusting as I rolled them out.)
Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 10 by 1-inch tube. (I wanted to go classic style and made them into pretzel shapes.)
Spray 2 baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 1 to 1 1/2 inches apart. (I let mine rise about 20 minutes on top of the oven as it was preheating.) In a small bowl beat the egg with water and brush on dough. Combine 1 tablespoon salt (I used coarse) with sesame seeds and sprinkle evenly among dough pieces.
Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely.
Recipe courtesy of Ellie Krieger
I picked popsicles molds up when I was in KY a few weeks ago (at Target). Now I’ve been collecting recipes to try – here’s my first.
- 3 cups fresh pineapple chunks, (or one 14.5-ounce can chunks packed in juice, drained)
- 1/3 cup milk
- 1/4 cup sugar
- In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
- Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
- Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).