Saturday, February 22, 2014

Double Stuffed Oreo Cookies

1 pkg Devils Food Cake Mix
2 Eggs
¾ Cup Vegetable Shortening
½ tsp Salt
1 tsp Espresso Powder

8 oz pkg Cream Cheese – room temp
½ cup Butter – room temp
2 tsp vanilla
2 cup Powdered Sugar

In a mixing bowl add the cake mix, eggs, shortening, salt and espresso powder and mix about 2 minutes until everything is combined. It will look like a fudge consistency.

Take a cookie scooper or 2 teaspoons and make the cookie balls.  Place them on a cookie sheet lined w/ parchment paper.  I used a cookie scooper and they ended up being too big so maybe cut it in ½.  Flatten out cookies.

Place cookies in a 350 degree oven for 7-10 minutes.  (Mine took 9 minutes).  Place on a cooling rack for at least ½ hour.

In a bowl combine the cream cheese, butter, vanilla and 2 cups of powdered sugar.  Mix to combine.

Spoon frosting onto the cookie and place the other cookie on top.  Enjoy.

Original version of recipe from:

Monday, February 17, 2014

Homemade Sweet Potato Tater Tots

2 large sweet potatoes
Sea Salt
1 tsp sea salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne powder
½ cup flour
Vegetable Oil

In a med/large pot cover the potatoes with water by about 2 inches.  Add in about 4 tbsp sea salt.  Bring to a boil and cook for about 20 minutes or until a knife can pierce easily, but still firm.  Remove potatoes and let cool for about 5-10 minutes, then peel and roughly chop.

Add the potatoes in the food processor in batches and pulse about 5-10 times until you get a coarse chop.  Do not puree.  You want texture.  Add the potatoes into a bowl w/the sea salt, pepper, garlic powder, onion powder and cayenne pepper.  Stir in the ½ cup flour to combine.

In a medium saucepan heat the vegetable oil on med / high heat to about 350 degrees.  (I added a dash of garlic oil and a dash of hot pepper oil, or you could smash a garlic clove and place in the oil until browned and then removed).  Using a small cookie scoop or melon baler, scoop about a 1” ball of potato mixture into the oil and cook for about 2 minutes each side or until golden brown.  Remove onto a cooling rack or a tray lined with paper towels.

Dipping sauces are great but these should be so flavorful you won’t need any.  Enjoy.

Saturday, February 15, 2014

Homemade Soft Pretzels

1 ½ cups warm water (110 – 115 degrees)
1 tsp sugar
1 ¼ tbsp kosher salt
1 package active dry yeast

4 ½ cups flour
4 tbsp butter (melted and cooled)

7 cups boiling water
¼ cup baking soda

1 egg – beaten
1 tsp water

1 tsp sea salt
1 tsp toasted garlic
1 tsp toasted onion

In a stand mixer combine the water, sugar and salt. Sprinkle the yeast on top and let sit for about 5 minutes.  Add in the butter and flour and using the dough hook, mix on low for about 5 minutes.  If you don’t have a stand mixer then mix by hand in a bowl and turn out onto a lightly floured surface and kneed by hand for about 10 minutes.

Remove dough from mixer, oil bottom and sides of mixer and place dough back in bowl and cover with plastic wrap.  I sealed mine with a rubber band to ensure the seal.  Set aside for 1 hour in a warm dry place.  I had turned my oven on to warm and set the bowl on my stove covered with a towel.

Line a large baking sheet with parchment paper and generously spray with non stick cooking spray.  Pour dough out onto a lightly floured surface.  Preheat oven to 450 degrees.  In a large shallow pot or pan (about 3” tall) add water and bring to a boil.

Lightly kneed the dough into a long log.  Cut the log into 16 equal pieces.  Roll each piece into a long rope about 16” long and about ½” thick.  Take each piece by either end and twist together 1 or 2 times and lay over the untwisted part making a pretzel shape.  Set aside. 

When the water comes to a boil add the baking soda.  Gently put the pretzels into the boiling water in batches for 30 seconds.  I fit 4 at a time in mine.  Using a spider or a slotted spoon remove the pretzels onto the baking sheet.

Lightly brush with the beaten egg and water mixture and whatever toppings you want.  I used salt, garlic and onion.  Bake for about 13-15 minutes.  In my oven it was closer to 15 minutes or until golden brown on top.  Immediately remove from baking sheet to a cooling rack.  Let cool for 5 minutes before serving. This recipe made about 16 pretzels and only takes 2 hours start to finish