Soft Pretzels

Ingredients:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse salt

Recipe:

In the bowl of a stand mixer, combine the water, sugar, yeast, and butter. Mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees. Bring the water to a boil in a large pot over high heat and add the baking soda (do this part slowly or you will have a mess to clean up).

Remove the dough from the bowl and place on a flat surface. Divide the dough and roll into long ropes then twist to create a pretzel shape. Boil the pretzels in the water solution for about 30 seconds. Remove with slotted spoon and place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse salt. Bake for 15-18 minutes, or until golden brown. Place pretzels on a cooling rack and let rest for 5 minutes before eating.

Red Velvet Cake Cheesecake

Ingredients:
Cake-
Red velvet cake box mix plus ingredients on package (eggs, oil, etc.)

Cheesecake-
2 (8 oz) pkg cream cheese
2/3 c sugar
1/4 tsp salt
1/2 c sour cream
1 tsp vanilla extract
2 eggs

Cream cheese frosting-
1 pkg cream cheese
1 c powdered sugar
1/2 tub of cool whip

Set oven at 325 degrees F.

For cheesecake, beat cream cheese and sugar until smooth. Mix in sour cream, salt, and vanilla. Add eggs one at a time blending after each addition.

Pour mixture into a 9-inch springform pan bake for 45 minutes until cream cheese is set. Cool for one hour then freeze for several hours. This makes the cheesecake easy to handle

For the cake, prepare as directed according to the box to make two round cakes.

To assemble the cake, put the frozen cheesecake on the bottom layer of the red velvet cake, and place the top of the red velvet cake on the cheesecake. There is no need to frost inbetween layers. You may need to trim the cheesecake to make it even with the other cake.

Apply a thin lair of frosting to act as a crumb coat and put in the refrigerator for 30 minutes. Then apply the rest of the frosting and decorate as you wish.

This was my graduation cake so I decorated it with UWM colors, black and yellow.

Chocolate Peanut Butter Torte

Crust:

25 Oreos, crushed

5 Tbsp butter, melted

small pinch of salt

Filling:

3/4 c salted peanuts, finely chopped 

1/2 c mini chocolate chips

2 tsp sugar

1/2 tsp espresso powder (instant coffee)

1/4 tsp cinnamon

dash of ground nutmeg

2 c heavy cream

1 1/4 c powdered sugar

12 oz cream cheese

1 1/2 c peanut butter

2 Tbsp milk

Topping:

1/2 c heavy cream

4 oz bittersweet chocolate, finely chopped

1/2 c salted peanuts, finely chopped

Recipe:

Butter a 9 in. springform pan and place it on a baking sheet. Combine the oreo crumbs and melted butter in a bowl and toss to moisten all of the crumbs. Press into the pan and slightly up the sides. Freeze the crust for 10 minutes. Preheat the oven to 350 F. Bake for 10 minutes, and then transfer to a wire rack and let cool completely. 

In another small bowl combine 1/2 c. chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon, and nutmeg. Set aside.

Whisk 2 c. of heavy cream until it holds medium peaks. Beat in 1/4 c. powdered sugar. Refrigerate cream mixture until needed.

Beat cream cheese with the remaining 1 c. of powdered sugar on medium speed until the cheese is smooth. Beat in peanut butter, milk, and 1/4 c. chopped peanuts until well combined. Gently stir in 1/4 of the whipped cream to lighten the mousse. Stir in the crunchy peanut/chocolate chip mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust. Refrigerate for at least 4 hours. Cover with plastic wrap once mousse has thickened. 

For the ganache, put the chopped chocolate in a heatproof bowl over simmering water. Leave the bowl over the water until the chocolate starts to melt. Remove bowl from water. Bring 1/2 c. of cream to a boil, and pour over chocolate. Stir together until blended and smooth. 

Pour the ganache over the torte and scatter chopped peanuts over the top. Chill to set, at least 20 minutes.

Broccoli Cheese Soup

Ingredients:

6 Tbsp butter

1 large onion, chopped 

1/4 cup flour 

2 cups half and half 

3 cups vegetable broth 

2 bay leaves 

1/4 tsp nutmeg 

salt and pepper 

4 cups broccoli florets 

1 large carrot, diced 

2 1/2 cups sharp cheddar cheese

Melt butter in a large pot, add onion and cook for 5 minutes. Whisk in flour and cook for an additional 3 to 4 minutes. Pour in half and half and whisk until smooth. Add broth, bay leaves and nutmeg. Season with salt and pepper.

Bring to a simmer then reduce heat to medium-low. Cook uncovered until thick (about 20 minutes). Add broccoli and carrot then simmer for another 20 minutes. Discard bay leaves and puree soup with an immersion blender (or regular blender in batches). Mix in cheese and cook until melted. You may need to add up to 3/4 cup of water if the soup is too thick. 

I bought sour dough bread bowls from Panera to serve the soup in.