Peanut Butter Pretzel Delights

That's what I'm going to call them.  It's a twist on an old recipe.  They've been called Peanut Butter Balls in the past sans the pretzels, but these don't quite fit that shape anymore. I wanted people to know what was in them.  Not that it really matters.  Anyone seeing these dives right in not knowing anything else about them other than it's something covered in chocolate.  I got the best compliment Saturday.  A friend picked one up and I asked would you like to know what it is.  She said, "Something covered in chocolate made by you?  It's got to be great!"  Why thank you.  They are.

I got the idea to add pretzels from hungrygnomes' blog.  When I saw the circular pretzels at the grocery store I knew they'd be fun to make.

You can find the recipe for the peanut butter filling in a previous post located here.  Once the filling is made it's just a matter of shaping and dipping.

I did find these easier and a bit faster to make, because I didn't have to roll each and every ball by hand.  They went straight from the cookie scoop to the pretzel then add top pretzel and press slightly.

Once all pretzels were used up I placed sheet of Peanut Butter filled pretzels in freezer for 15 minutes.  Then I removed tray to fridge until I was ready to dip in chocolate.

This year I melted chocolate in microwave.  I usually use a double boiler.  I've been working out at the gym this past month.  It's a good tired, but I just wanted to sit down rather than stand at the stove for an hour.

Tap off a bit of the extra chocolate.

I used the bottom of the fork I was dipping with to make the design on the top.  They looked like they needed a little something.

I dipped 80 of these.  That's all I had enough unbroken pretzels for.  Not bad though since each one needed 2 pretzels.  I have enough peanut butter filling for 20 more.  I'll just make them into balls rather than buy more pretzels.

The only thing I'd do different next time is I'd use maybe half as much filling. The delicious peanut butter filling overpowers the pretzels. They are merely a crunch.  Don't get me wrong these are still delightful.

Silly video my daughter made while I was making these.

Delicious Ooey Gooey Monkey Bread

It's Thanksgiving break and my DD wants Monkey Bread.  I'm thinking we have time let's make our own.  I just can't bring myself to buy that frozen one at the grocery store.  I remembered years ago making something that really reminded me of Monkey Bread.

It was a recipe in my "Make A Mix" cookbook called Butterscotch Butter Balls.  The "Make A Mix" part of this recipe is that you make a Hot Roll Mix.  It can be used in many recipes in this book.  So, first I made a batch of Hot Roll Mix.

Hot Roll Mix 

• 5 lbs all-purpose flour
• 1 1/4 cups sugar
• 4 teaspoons salt
• 1 cup instant nonfat dry milk powder

1. Combine all ingredients in a large bowl. Stir together to distribute evenly. Pat in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix.

I have to admit that the name of this recipe I find quite unappealing.  Especially in this day and age where people like Katherine Heigl are launching websites called IHateBalls.com.  All for a good cause in spaying and neutering pets and the adoption of pets that have been rescued.  But come on I'm really getting sick of talking about balls in the media.  My daughter and I threw a few name ideas around.  Her suggestion was Butterscotch Monkey Balls, which elicited a good natured chase around the kitchen and spanking with a spatula.  We still haven't come up with a name we really like, but we did really like the recipe.

Butterscotch Butter Balls 

• 1 1/2 cups lukewarm water
• 1 tablespoon active dry yeast
• 2 eggs, beaten
• 1/2 cup vegetable oil or 1/2 cup melted margarine
• 5 to 6 cups hot roll mix
• 1 (3 ounce) pkg regular butterscotch pudding
• 1 cup butter or 1 cup margarine, melted
• 1 cup brown sugar, firmly packed
• 1 (1 1/2 ounce) pkg pecans, chopped
• 2 teaspoons cinnamon

1. In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bundt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

Lynne's note:  I make one.  Saving the 1/2 butterscotch pudding for another day.  We doubled the pecans, because we like them.

It's best eaten while warm.  If you can't eat it while warm from the oven.  Warm it up in the microwave. 

Ed's Designer Chocolate Birthday Cake

My husband's birthday is right around Thanksgiving.  I couldn't get him to stick a candle in a piece of pumpkin pie and call it a birthday pie.  Can't blame him.  So, many years ago I asked what he'd like his birthday treat to be and he said a chocolate cake.  I've been making the cake for years, but as soon as the kids got old enough I got them involved.  Up till now it's been mostly helping.  This year though my daughter took the project on.  She asked if she could make a designer gourmet cake.  After just a couple suggestions by me for instance it had to be made with things her father liked and steering her back to the fact that this had to be a chocolate cake she did well.

She got out pen and paper and drew out a sketch like she was building a skyscraper and it was her blueprint.  The cake would be chocolate with peanut butter chips baked in.  Then there would be 3 layers of peanut butter fudge.  The whole thing would be coated with a chocolate ganache frosting and pressed into that would be toffee bits.  My husband isn't a big dessert eater.  His main complaint when he has dessert is "it's too sweet."  I didn't know what he was going to think of this cake, but knowing his daughter made it I knew he would be a good sport.

Chocolate Ganache frosting with toffee bits pressed on.

He decided he wanted his cake a day early as to not have to eat a whole chocolate cake practically by himself.  This way he could share it with all who came for Thanksgiving.  This turned out to not be such a good idea for him or me.  Everyone wanted a piece of his beautiful cake.  No one wanted a piece of the pumpkin pie I had baked.
Everyone dove in so heartily into this cake that I barely got a picture before it was all gone!

As you can see there was only 1/4 of the cake left before I realized I wanted to get a picture.

Here you can see the peanut butter fudge layers and the peanut butter chips.

Here's the peanut butter fudge recipe.  My daughter did not chill the peanut butter fudge.  My daughter laid out a piece of plastic wrap and using a rolling pin rolled out some of the fudge.  Using the cake pan as a pattern we then carefully cut away the excess fudge making it the size of the cake round.  Being careful not to cut the plastic wrap.  Picking up the plastic wrap she flipped the fudge layer down on to cake layer.  Then peeled off the plastic wrap and repeated 2 more times.

For the frosting I've been using Mrs. Milman's recipe the last few years.  I hesitate to share it even though delicious, but I've had problems with it every year.  There is even a video where Mrs. Milman talks about how easy it is to make.  My problem is getting it firm enough to frost a cake.  After stirring it for hours in the fridge I ended up leaving the frosting in the fridge overnight.  I figured if it got too hard to spread we'd deal with it in the morning.  Turns out it was perfect spreading consistency.  So, before I call it quits on this recipe I'm going to try making it the day before instead of anxiously waiting for it to firm up the day of.

My Yogurt Craze

First I fell in love with Starbucks Black Cherry Parfait.  I couldn't afford to buy one every day, so I started making them at home with a recipe I found online.  Tweaked it slightly to my personal taste.  I  found using greek yogurt really adds a wonderful flavor, but regular works fine too.  I use a coffee filter and in 8 hours there is 1 cup of whey drained from yogurt.  Right now I throw it away, but feel a bit guilty about it.  I'll have to find a use for it.

Black Cherry Yogurt Parfait

4 cups (32 ounces) reduced-fat plain yogurt
1 cup frozen pitted dark sweet cherries, thawed and quartered
1/2 cup 100% cherry juice
2 T honey
1 1/2 cups of granola

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.  Quarter cherries before they thaw for ease of cutting.

Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the cherries and cherry juice. Cover and refrigerate until serving. It will keep in the refrigerator for the week. Before serving add 1/4 cup of granola to yogurt. Yield: 3 cups. 6 Servings.

With fall being here I got a craving for something maple, cinnamon and apple.  I thought the combination would make a great parfait and it did!

Maple Apple Cinnamon Yogurt Parfait

4 cups (32 ounces) reduced-fat plain yogurt
1 diced apple
1/2 cup 100% apple juice
3 tablespoons pure maple syrup
1/2 tsp cinnamon
1/2 tsp maple extract
1 1/2 cups of granola

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.

Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in apples, apple juice, maple syrup, cinnamon and extract. Cover and refrigerate until serving. It will keep in the refrigerator for the week. Before serving add 1/4 cup of granola to yogurt. Yield: 3 cups. 6 Servings.

Both are absolutely delicious and make a great start to ones day.

Where Has November Gone?

It occurred to me on Friday that Thanksgiving is a week away.  I've bought nothing!  Not even a turkey.  I like to get a turkey some where between 23-25 pounds and if I don't get it pronto it won't be defrosted in time.  So, out I went on Friday to get at least a turkey.

When I found out that DH's family weren't coming to Thanksgiving this year (due to health issues of their matriarch) this cut my cooking and planning in half.  I was disappointed they weren't coming, but tickled that Thanksgiving isn't going to be a 3 ring cooking circus.  It's going to be my extend family and I cook a meal for them about every month.  No biggie there.

I got so relaxed about it all I completely forgot that a little planning and prep was needed.

Hot Cranberry Cider
Turkey
Mashed Potatoes
Gravy
Dressing
Brussel Sprouts
Homemade Dinner rolls
Cranberry Sauce, Jellied
Pumpkin Pie
Pecan Pie
Whipped Cream

Every thing will be made by me except for the canned jellied cranberry sauce.  I just love it for some strange reason.

I don't like sweet potatoes and nobody has ever complained that there aren't any.  I also don't like the green bean casserole frequently pushed this time of year.  Sometimes I'll make a wild rice mushroom dish if I'm feeling ambitious.  Frequently, we'll have a green salad too.  It's a big meal and I plan for leftovers.  That's why I get a big turkey.  Everyone can take some home for sandwiches the next day.

On another topic I crocheted a hat to test a pattern for a designer this week.  Here is a picture of the hat.  This Jester doesn't like to be called a fool. :)

FYI:  This pattern is sold on Ravelry (free site to join).  It is located here Silly Court Jester/ Elf hat.  I found the pattern easy to follow and crocheted up fairly quickly.

Starbucks and the Free Coffee

I'm not a Starbucks frequenter.  I don't drink much coffee and I just can't see spending $3-$4 on a cup of coffee every day.  I do however treat myself about once a month usually due to traveling and wanting something delicious and warm to drink.  Either I'm on my way to my knitting meeting in the bay area or this month I was in Portland.  My friend had JUST moved into her house and wasn't set up for any real food prep in her house.  So, she asked where I wanted to go for breakfast the next day and I suggested Starbucks.  They are close and I love their Maple Oat Pecan scones.  Once we got there I ordered my usual a Grande Decaf Latte.  Then I changed my mind and bought a Dark Cherry Yogurt Parfait to go with it.

Now I'm down at the "wait for your coffee" shelf.  I'm waiting.  I'm waiting.  I realize that I forgot to order a Pumpkin Latte.  I'm waiting.  Now people who have walked in the door long after me are getting their coffee.  So, I ask the Barrista, "Any Grande Decaf Lattes coming down the pike?."  He says no.  Then he asks me if he can make me one.  I say yes and add, "Since it hasn't been made make it a Pumpkin Decaf Latte please and I'll pay the difference."  He tells me don't worry about it.  I'll make it for you.  Then when he slides the coffee to me he slides a coupon for a free coffee and apologizes for the mix up.  Wow I think that's pretty nice.  I got my Pumpkin Latte and a free future Latte.

I come back home and forget all about the coupon in my purse.  I had an encounter with my daughter's school front office crabby lady.  It's nothing new she's always crabby, but she runs a tight ship and gets the job done.  I can always count on her to help on those rare occasions I need it.  This particular day she flat out tells me she's having a bad day even though her crabbiness didn't seems any worse than usual.  After leaving the office I felt like I should get her a pick-me-up.  I decided to anonymously give her a Starbucks gift card.  Off to Starbucks I go.

I ordered myself a Pumpkin Decaf Latte, one $20 gift card and a $20 reload on my coffee card.  The cashier pushes the cash button instead of ATM and now he's got a problem he can't fix.  I'm smiling and joking with him and then the manager as they try and figure out how to remedy the situation.  Once the manager gets it all worked out it took probably 10 minutes.  He, I thought, forgot to ring up my Latte and I point that out.  I like to help out cashiers; after all, I'm there to buy a cup of coffee not steal one.  He says, "Oh I'm not charging you for the cup of coffee you're a really nice lady and I really appreciate your patience."  Earlier in the transaction the first cashier had given me my "sorry for the trouble" coupon.  I tried to give this back and the manager would not let me.  So, now I've received 2 coupons from Starbucks.  I leave with my free Latte and great feeling that I'm a valued customer.

Today, I woke up on the wrong side of the bed.  I had a hard time sleeping last night.  I'm just generally feeling cranky on my rounds of errands this morning.  I decided to cash in one of my coupons and treat myself to a Latte.  And BTW their Dark Cherry Yogurt Parfaits are so good I wanted to get another one of those for my lunch.  As I walk up to the cashier the guy in front of me orders 42 $20 gift cards.

"Are you kidding me," is what I'm thinking.  It's really OK though he was in line before me and I'm just going to have to wait.  The manager and cashier are counting cards and asking what kind of card does he want... this picture or a generic card.  Now he wants the cards rung up in 2 separate orders.  I'm keeping my crabbiness to myself, but I'm thinking really they couldn't open up the 2nd cash register?  The barista takes my drink order.  After some more fiddling around with the 42 gift cards my barista is loosing patience that I'm having to wait.  I tell her really it's OK.  She tries to open the 2nd cash register, but apparently there is an ongoing problem with her employee number.  They haven't been able to get it to work.  The barista/cashier, assistant manager and now the manager are trying to figure out why her employee number doesn't work and she has to use the generic number when she rings anything up.  The 3 of them are huddle around the cash register.  The other cashier is loading 42 gift cards on the other register.  Honestly, as crabby as I feel I'm very patient about this whole thing.  What am I going to do?  Her employee number I'm sure is an important part of doing business.  15 minutes has past.  She now can ring up my order.  Only my Parfait is rung up and I'm thinking that's because I used a coffee coupon.  She then hands me my receipt and my coupon back saying, "Please keep the coupon for another day.  I apologize for your trouble.  Thank you for your patience."  I can't believe it.  That is 5 free Starbucks drinks in a 3 week period.  Now I've only drank 3 of them.  The other 2 are in my purse waiting to be enjoyed.

Lots of Baking No Pictures

I've made 3 Bundt cakes in the last three days and didn't take pictures of any of them.  I've discovered that bundt cakes are better when stirred together by hand rather than by the mixer.  Why?  I've found if I use a mixer it beats the cake batter so it's really full of air and rises really high.  Sounds like a good thing right.  No, not for a bundt.  Once released from the pan it falls quite a bit.  It still tastes great don't get me wrong it just doesn't look as nice.  The sides get quite wrinkly making them the Shar Pei of the cake world. I've found a bundt needs to be a little denser. Mixing by hand still gets a good rise just not as high. The cake keeps it's beautiful bundt shape which is the whole reason for using a bundt pan.

The only thing I'm going to try and remember to do the next time a make a bundt is to sift the cake mix.  I've spent my life avoiding the extra step of sifting, but cake mixes are pretty lumpy out of the box.  Lots of stirring using a wooden spoon and a whisk and there are still lumps.  I've found the small lumps do seem to bake up and are not noticeable.  I just think sifting the cake mix will save on stirring and whisk washing.

What cakes have a made this week... Bacardi's Rum cake an 80's favorite and still loved in the 2000's.  I also made Pampered Chefs Gingerbread cake a favorite of the 90's.  Then I made a beloved Chocolate Kahlua cake that was a favorite of my Grandma's and her coworkers.  When they had a potluck sign up they would just put her down for the Chocolate Kahlua cake.

Oddly, I never use Bacardi.  I just never have it on hand.  I use Captain Morgan's Spiced Rum.

Bacardi Rum Cake

1 cup chopped pecans

1 package Duncan Hines yellow cake mix
1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson or Criso oil
1/2 cup Bacardi dark rum (80 proof )
Glaze:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum ( 80 proof )

Preheat oven to 325 degrees.

Grease and flour 10-inch tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together.

Pour batter over nuts.

Bake 1 hour.

Cool; invert onto serving plate. Prick top with fork.

Spoon and brush glaze evenly over top and sides.

Glaze:
Melt butter in saucepan. Stir in water and sugar.  Boil for 5 minutes, stirring constantly, and remove from heat.  Stir in rum.

Gingerbread Cake

Source: The Pampered Chef

1 (15 ounce) can solid pack pumpkin
1/3 cup molasses
3 eggs
1 tablespoon Pantry Cinnamon Plus Spice Blend (or 1 tsp Cinnamon, 1/2 tsp ea. nutmeg, allspice, cloves and ginger)
1 (18.25 ounce) box German chocolate cake mix

Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic Batter Bowl, whisk pumpkin, molasses, eggs and Spice Blend until smooth, using Stainless Steel Whisk. Add cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute.

Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan invert onto serving plate.  Let cool 5 minutes.

Sprinkle with powdered sugar. Serve warm with ice cream or whipped topping, if desired.

Yield: 12 servings

CHOCOLATE KAHLUA CAKE

1 Duncan Hines chocolate cake mix
1 pkg. chocolate or vanilla instant pudding mix
2 cups sour cream
4 eggs
1/3 cup oil
1/3 cup Kahlua
1 (6 oz.) pkg. chocolate chips

Combine cake mix, pudding mix, sour cream, eggs, oil and Kahlua. Mix until well blended. Stir in chocolate chips. Pour into well-greased bundt pan. Bake at 350 degrees for approximately 1 hour or until tests done.  Sprinkle with powdered sugar when cool or not.