Pretzel Dogs #Breadbakers

For Bread Bakers this month our Host by Stacy Livingston Rushton, choose the theme "Pretzels".  Thank you Stacy for hosting this month's event.

Pretzel Dogs are so easy and quick to make.  Used my earlier Pretzel dough recipe and halved it. The only difference is that this time used milk and fresh yeast. They make a perfect brunch or an evening meal. You can enjoy them with any sauce of your liking. 

I enjoyed them with Hot Sriracha Sauce. This was my Sunday's  dinner.  

Make 7 Pretzel Dogs  

Ingredients  

1/2  Cup Milk
1.3/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Fresh Yeast
Extra Warm water if required
Coarse Salt for Sprinkling - Optional
Melted Butter for brushing
5  Pork Frankfurters
2 Tablespoons Baking Soda

Method
Pat dry the hot dogs with a kitchen towel. Keep aside

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “Baking Soda solution” mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm.

After  the dough doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 200 degrees . Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces.  

Shape each piece into a long rope about 2 feet and then lightly flatten it then roll it around the hot dog. 

Let the beginning end be underneath the dough. Gently roll and see that it overlaps and continue till the other end. 

The end should stick to the bottom of the hot dog. They should look like mummies. Let them rest, covered, for 10 minutes.

Pour the baking soda - water solution into a square pan.

Working with a hot dog pretzel at a time, roll them in the baking soda-water solution. and place them back on to the baking sheet . 

This silicone sheet is 10 years old.

Sprinkle it with a pinch of coarse salt or pretzel salt . 
Since I, had only 5 Pork Frankfurters, made two small mini buns with the remaining dough. 

Bake the pretzels for 18 to 20 minutes, or until they’re golden brown at 200 degrees . 

When out of the oven brush them with melted butter on top and the sides.

Enjoy the pretzels warm .

Amazingly delicious and so easy to make! 

Dip them in ketchup, sriracha sauce, cream cheese dip or with just mustard sauce.

Click here for Hot Buttered Pretzels - Soft & Chewy

Labels: Breads, Bread Bakers, Hot Dog, Pretzel Dogs, Continental Cuisine
Have a look at the recipes of our other baker's.


Authentic German Pretzels from Sara's Tasty Buds
Ballpark Pretzels from Karen's Kitchen Stories
Beer Pretzels from Passion Kneaded
Buttery Pretzels from Ambrosia
Cheddar Garlic Soft Pretzels from Palatable Pastime
Cheese Jalapeño Stuffed Pretzel Rolls from Herbivore Cucina
Cinnamon Sugar Pretzel Bites from Cook's Hideout
Cinnamon Sugar Soft Pretzels from Hostess At Heart
Double Soda Pretzels from Food Lust People Love
German Pretzel Rolls from All That's Left Are The Crumbs
Honey Mustard Snack Pretzels from Cindy's Recipes and Writings
Pretzel Dogs from Sneha's Recipe
Pretzel Sticks from A Day in the Life on the Farm
Saffron Pretzel Rolls from The Schizo Chef
Soft Whole Wheat Pretzels from What Smells So Good?
Sourdough Soft Pretzels from Baking Sense
Whole Wheat Pretzel Bites from I camp in my kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Cream Puffs With Ice Cream And Chocolate #BakingBloggers

Choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. It's pronounced "shoe pastry," although shoe has nothing to do with it. 

The paste is thick enough that it can be scooped or piped into almost any shape you can think of, from -  puffs to éclairs shells to thin straws. 

On its own without any filling or accompaniment -  Choux is pretty bland to  taste; it's rarely served on its own. Either other ingredients are added to the dough to make it more flavorful like the cheese or the baked puffs get filled with pastry cream, ice cream, lemon curd or another delicious filling. You make any savory filling too, it taste good. The remaining, we had next day filled with jam and that too tasted yum!

I love chocolate éclairs. Since, there was a tub of ice cream in the refrigerator, decide to make ice Cream and chocolate Puffs - which are ideal accompaniments. The only draw back is that when you fill them with ice cream they have to eaten immediately or else the ice cream will start to melt and they will soften. These best to eat - is the day  - they are baked.

Making the Choux Dough

Making the dough is a three-step process: First, the dough is made by adding flour to hot water and butter ; then the dough is cooked on the stove top for a few minutes to dry it out and cook the flour (which makes them taste better); and finally, the eggs are beaten into the dough in a mixer.

The second step is a tricky step - i. e. adding the eggs. Instead of adding all the eggs at once, or just following the recipe, it's important to only add as much egg as the dough will hold. If you add too many eggs, the dough will be too wet, the dough will smell eggy and then to pipe it, will be troublesome and the pastries will have trouble drying out in the oven.

So to avoid this whisk the eggs together — this helps them incorporate more easily and evenly into the dough, and also makes it easier to add just half an egg if you need to. With the mixer running, add the eggs in two or three additions. Stop before the last addition goes in and check the dough — if it's ready, it will hold its shape when scooped, and look soft, creamy and will be  glossy . 

Baking the Choux Pastry
Baking the choux is also a three-step process. You start with the oven at high - i.e.  at 200 degrees temperature-  to help the pastries puff, then after 7 to 10 minutes when you see them puff up - lower the temperature to 180 slightly to help them cook and to give them some golden color, and finally when they are done / baked, you take them out poke the pastries and one end with a toothpick to make sure no steam is trapped inside and lower the oven temperature to 150 or 160 degrees a third time to dry the pastries out.

Once they're dried take out on a cooling rack and then let them cool completely before filling them.

Now let's begin the process.

Ingredients
125 Ml Water
35 Grams Butter
1/2 Teaspoon Salt
1 Teaspoon Sugar
70 Grams All purpose Flour
1/4 Teaspoon Vanilla Essence
2 Eggs

For filling
Melted Chocolate
Vanilla Ice Cream

Method 

I have seen many recipes without essence, but I, have added it just to avoid the eggy smell. So this is optional.

In a saucepan combine the butter, water, sugar, essence and salt. Place the saucepan over medium high heat and bring to a rolling boil. The butter should be completely melted by the time the water comes to a boil; if not, reduce the heat until the butter has melted to avoid too much water evaporating, then bring it back to a boil. 

Now take it off flame for a minute and add the flour all at once. Stir vigorously with a whisk to form a dough: Make sure all the flour is worked into the dough and no more dry flour remains. Once ready, the dough will resemble mashed potatoes. 

Now place the pan back over medium heat. Stir the dough, with a wooden spoon or spatula , mashing and flattening it against the sides and bottom of the pan and then gathering it up into a ball again — this dries out the dough and cooks the flour. Continue cooking the dough for 3 to 5 minutes. The dough is ready when it pulls away from the sides of the pan to form a ball, the surface looks shiny and glossy and it's thick enough that you can stand a spoon upright in the middle.

Cool the dough, when the dough still slightly warm with a electric hand blender or a stand mixer with a paddle attachment. 

Start pouring a little of the egg mix and whisk till the egg is fully incorporated and the then add again a little of the egg mix to the dough continue whisking in three separate additions. 

As each addition is worked in, the dough will at first become stringy and and look like curdled milk,but continue whisking then will form back together into a soft dough. Scrape down the sides of the bowl as needed between each addition.

Check the dough: After the third addition, the dough should be soft, creamy-colored, and very smooth. It should also hold its shape when scooped. If you scoop up a little bit with your spatula and let it slide back into the bowl.

Line a grease the baking sheet with parchment paper or foil. 

Transfer the dough to a piping bag with a plain nozzle ( which I did not have ) . I cut the point enough to pipe so that a thick batter is piped. 

Space the puffs slightly apart on the baking sheet. 

Bake for 10  minutes, then turn down the oven temperature as mentioned above. When the pastries look puffed, after 18 minutes or so - exact baking time will depend on the size and shape of your puffs. Bake until the puffs are slightly puffed, golden-brown in color, and dry to the touch. They will detach easily from the parchment and feel hollow and light when you pick them up. 

Then take them out and poke a tooth pick at one end and lower the heat to continue baking. Bake another 5 to 7 minutes or till the puffs  are dried out. If you break one of the puffs open, it should not be wet or eggy on the inside; bake a few more minutes as needed.

Transfer the puffs to a cooling rack.   Cool the puffs completely.   Split each puff in half and arrange them on a plate.

To Serve 

Melt  the chocolate in a double boiler or a microwave.

Place a small scoop of ice cream in the bottom half of each puffs and top with the lid. Drizzle melted chocolate on them.

Enjoy them immediately.. yum yum!

Labels :  Choux Pastry, Cream Puffs, Ice Cream, Chocolate, Baking Bloggers, Baked, Breads, Continental Cuisine


Our theme for BakingBloggers this month is Choux Pastry. Check the blogs of our other baker's :

Boston Cream Puffs by Cookaholic Wife
Burnt Caramel Croquembouche by Culinary Adventures with Camilla
Cannoli Cream Puffs by The RedHead Baker
Cream Puffs with Ice Cream and Chocolate by Sneha’s Recipe
Double Chocolate Cream Puffs by Cindy’s Recipes and Writings
Gougères – French Cheese Puffs by Karen’s Kitchen Stories
Ham Salad Pate a Choux by A Day in the Life on the Farm
Hot Smoked Salmon Choux Bites by Food Lust People Love
Strawberry Cream Puffs by Palatable Pastime

Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.

This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats

Ingredients

1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method

Whisk together all ingredients  in a medium mixing bowl. 

Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats

Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.

  

Strawberry  / Strawberry Cheesecake Overnight Oats

Add

1/4 Cup Sliced Strawberries Fresh Strawberries

3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats

Add 

1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats

Add

1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 
1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats

Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats

Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

Eggless Semolina Tutti Fruity Cake #BundtBakers

A simple, eggless, butterless and a healthy Christmas Cake. This is one of the most simplest a cake to prepare and easily be made in a jiffy. Made this for my vegetarian friends for Christmas.

This month for Bundt Baker's the host is none other than me and the theme is " Christmas Cake ". Wishing all my friends and fellow bloggers a very Happy and Joyful Christmas. May the peace, love  and joy of Christ light up your life's and of your family.  Have a wonderful Christmas!

Ingredients
3/4 Cup Fine Semolina / Rawa
1/3 Cup Level Milk Powder
1/4 Teaspoon Level Baking Soda
1/2 Teaspoon Level Baking Powder
1/3 Cup Level Caster Sugar
3/4 Cup Mixed Fruits
2 Tablespoon Jelly Sweet
1/2 Teaspoon Mixed Fruit Essence
1/3 Cup + 1 Tablespoon Level All Purpose Flour 

1/3 Cup Vegetable Oil
1/3 Cup Yogurt
1/2 Cup Milk or more as required

Method

These are cashew nuts, cranberries, golden raisins, mix peels, cherries and jelly sweets.   Mix them 1 tablespoon flour with a mixed fruits and jelly toss it well so that they are coated with flour. Keep aside

Mix Semolina, yogurt, milk, sugar and vegetable oil. Keep mixture aside for 15 to 20 minutes to allow the semolina to soften. Ensure that the consistency of the batter is like that of cake batter so milk can be added if required.

In the mean time pre heat the oven to 180°C.

Grease an 6 inch bundt pan well and keep side.

Mix the flour, milk powder, baking powder and soda well .

After the soaking time add the flour mix , essence and beat it till incorporated in the semolina mixture. Fold in the mixed fruits and check the consistency, if required add a tablespoon or more accordingly. It should be like a normal cake batter. 

Pour the batter in the prepared pan and bake it for 30-35 minutes or when a skewer inserted comes out clean.

This is a soft and moist cake.  See the studded jelly sweets, taste yum .

Labels : Fine Semolina , Rawa, Tutti Fruity, Jelly Sweets, Eggless, Butterless, Bundt Bakers, Christmas Cake

Check the recipes of our Christmas Bundt Bakers:

Almond Nougat Bundt Cake   Nunca es demasiado dulce
Bundt de Noel   All That's Left Are The Crumbs 
Baileys Hot Chocolate Bundt Cake  Making Miracles 
Chestnut Praline Coffee Bundt Cake   The Queen of Scones 
Christkindl Gluhwein Bundt Cake   I Love Bundt Cakes
Eggless Semolina Tutti Fruity Cake    Sneha's Recipe 
Gingerbread Bundt Cake  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake  Palatable Pastime
Mini Chocolate Ganache Bundts with Peppermint Crunch  Cookaholic Wife 
Maple Walnut Bundt Cake  Bizcocheando 

Pineapple Upside Down Bundt  A Day in the Life on the Farm 

Polenta Bundt Cake   Katin špajz 
Rich Chocolate Bundt Cake wtih Cake Truffles    Sweet Sensations
Sorrel Mini Bundts   Passion Kneaded 
Spicy Gingerbread Bundt    Food Lust People Love
XMAS BUNDT CAKE   La mejor manera de hacer