Cinnamon Soft Pretzel

This is a very tasteful and pleasing soft pretzel to either make as a breakfast dish, or share with friends at parties. I like to make these for breakfast becuase they are basically replacing a morning cinnamon roll. This recipe, you may notice, is nearly identical to a cinnamon roll recipe, they taste very similar.

Soft Pretzels
(makes between 18-30 pretzels)
Ingredients:
1 1/2 c. warm water
1/3 c. sugar
1/2 c. oil
3 tbsp active yeast
2 beaten eggs (*or 2 egg whites)
1 1/2 tsp salt
5 1/4 c. flour

Glaze:
2 c. powdered sugar
2 tbsp milk
1 tsp vanilla

Directions:
1. Set warm water in mixer and evenly sprinkle the yeast and sugar over the water. Let that proof for about 10 min in the mixer.
2. Mix the remaining ingredients adding flour last. Mix for 10 min.
3. Take dough and place on a well oiled surface, then cover the dough with a towel. Let rest for 10 min.
4. Divide dough in half, and then half again. Take one of the quarters of dough and separate it into small round dough balls.
5. Roll one of the small dough balls out on a counter top covered with cinnamon sugar. Roll the dough into a long thin snake.
6. Fold into the shape of a twisty pretzel. Sprinkle with more cinnamon sugar and place on baking sheet.
7. Bake at 400 Degrees for 7-15 min. The time may vary depending on the size of your pretzels, so be watchful.
8. Place pretzels on a cooling rack and then generously coat with glaze. Enjoy!

**nutrition: If you make 13 large soft pretzels there is 8.6 grams of fat in each one. If you make 20 pretzels then there is 5.6 grams of fat in each one. If you make 32 small pretzels there is only 3.5 grams of fat in each one.**


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Mint Cream Oreo Cookies

Homemade Oreos

Ingredients:

1 Devil's food cake mix (or chocolate cake, see recipe below)
3 egg whites, plus 2 tbsp. water
2 tbsp. oil -- or vanilla yogurt
1/2 c. cocoa powder

Chocolate cake from scratch:
1¼ cup flour
2 tablespoons cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
1 tablespoon vanilla extract
(I did not add the wet ingredients, follow the instructions from above for that)

Directions:

1. Blend well until you can shape dough into ball. Let stand for 20 minutes. Spray hands with Pam spray (or use oil) so it is easier for you to roll balls. Form dough into half inch balls and place 2 inches apart on greased cookie sheet.

2. Flatten each ball with the smooth bottom of a drinking glass.

3. Bake at 350 degrees for 8 minutes. (keep a watchful eye, you do not want them to burn!!) Remove cookies at once and immediately flatten with the back of a spatula. Let cool for 20 minutes on cooling rack.

Filling:

1 envelope of unflavored gelatin
1/4 c. cold water
1 c. butter
1 lb. plus 1 c. powdered sugar
1 tsp. vanilla

**Note: If you want to make just a regular buttercream frosting it works as well. (see bottom of post for good alternative filling recipe)**

Directions:

1. Soften gelatin in 1/4 cup cold water. Place gelatin in a heat proof cup. Then place the heat proof cup in a pan of hot water until the gelatin becomes clear.

2. Beat butter and sugar until light and add vanilla. Let the gelatin cool and then add to the frosting and mix well.

3. Frost one side of the cookies and then place a new cookie on top of that one, press down to create your homemade oreo!

The second recipe I use is a bit harder, but worth the effort. I hope you enjoy!!

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 c. sugar (use less for 'real' oreo taste)
1/2 c. plus 2 tbsp (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Cream filling:
1/2 c. room-temperature, unsalted butter (1 stick)
2 c. sifted confectioners’ sugar
2 tsp vanilla extract

1. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, and then the egg, while beating. Mix dough completely.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Spray bottom of a cup with PAM (or any non-stick spray, or real oil) and flatten each cookie. Bake for 9 minutes.
3. Cream Centers: At low speed mix butter till smooth, then gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. Use a pastry bag (or a ziplock with the tip cut off) to put small tsp amount of cream in the center of one of the cookies. Place and press another like-sized cookie on top.



Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.