I LOVE TO BAKE AND BUILD THINGS!
Every weekend, I love to prep meals for the week that are both easy and healthy. This is one of the simplest and most delicious recipes that I have come up with, because it does not require you to cook any of the ingredients!!
This recipe will fill about 6 standard Pyrex to-go containers. Easy to store and to heat up later!
All of these ingredients come pre-cooked from Traders Joe's, so the prep and cleanup are extremely simple.
Not too many directions to dictate for this recipe, just refer to the pictures above to see how everything comes together. Store in the refrigerator or in the freezer and reheat.
Reheat from the Refrigerator: Remove the plastic top, and cover the dish with a layer of plastic wrap; leave a small hole to vent. Microwave on Medium power for 3 minutes, remove and stir the ingredients together. Place the dish back in the microwave and heat on High Power for at least 1 minute; remove from microwave and check it. Heat until steam comes from the top and all of the ingredients have been adequately warmed through (maybe another minute or so).
Reheat from the Freezer: Remove the plastic top, and cover the dish with a layer of plastic wrap; leave a small hole to vent. Microwave on Medium power for 5 minutes, remove and stir the ingredients together. Place the dish back in the microwave and heat on High Power for at least 1 minute. Heat until steam comes from the top and all of the ingredients have been adequately warmed through (maybe another minute or so).
INTRODUCTION: MYSTERY BAKING CHALLENGE 2018 # 2
My second Mystery Technical Baking Challenge of 2018 proved to be a delicious one, Cream Puffs! Since I am such a huge fan of Pistachio in general, I thought I would try and make a pistachio cream to fill my cream puffs; I was very much surprised at how nicely they turned out!
I drew my inspiration from the one and only Martha Stewart, check out her recipe below which has a helpful video. Link Below.
The recipe below will yield about 28 slightly larger than bite size cream puffs. Each of the cream recipes below will fill about 14 cream puffs, so if you want to fill all the cream puffs with one cream, then double the recipe.
CREAM PUFF PASTRY / DOUGH
ORANGE VANILLA CREAM
PREPARE TO BAKE
MAKE THE DOUGH
FORM AND BAKE THE CREAM PUFFS
FLAVOR THE CREAM
THICKEN UP THE CREAM
FILL THE CREAM PUFFS
ENJOY! The cream puffs are likely best enjoyed fresh, but they can last for 2 -3 days if you store them in the fridge.
INTRODUCTION: MYSTERY BAKING CHALLENGE 2018
Given my love of Baking, and because I've spent a lot of time this winter break watching The Great British Baking Show on Netflix, I have decided to establish my own sort of mystery “technical” baking challenge each week.
While I do bake fairly often for my students, I often tend to bake tried and true recipes that are easy to scale for my typically larger classes of 40 or more students. As a result, I feel as though I’ve gotten into a baking rut. To keep things fresh and expand my baking skills, I have assembled a jar with tons of random baking recipes that I have never tried before like Peppermint Bark, Apple Pie, Cream Puffs, and many more exciting challenges. Each week, I plan to draw one recipe from the jar at random and attempt to make it!
For my first ever baking challenge, I drew Pretzels! I was a little relieved that I started off with a seemingly manageable challenge, rather than one of the more complicated bakes I've put in the jar. This was the first time I have ever used yeast, and I am here to tell you that it was pretty easy and satisfying to bake pretzels!
I drew my inspiration from Sally's Baking Addiction Recipe "30 Minute Homemade Soft Pretzels Recipe" . Link Below.
The recipe below yield 10 average sized pretzels. If you wanted you could probably make the pretzels smaller, or roll them into tiny pretzel knots or sticks.
OPTIONAL TOPPINGS AND FLAVORS
Bake the pretzels for 10 minutes at 425 F degrees. At the ten minute mark, remove the pretzels from the oven and coast them in a layer of melted butter, I again used my brush to do this. Put the pretzels back in the oven and bake them for five more minutes.
7. DECORATE THE PRETZELS
Remove the pretzels from the oven and allow them to cool.
CINNAMON SUGAR PRETZELS
In a 1 quart re-sealable plastic bag, mix together 1/3 cup of sugar and 1 Teaspoon of cinnamon; shake to mix it together. Coat each pretzel in a thin layer of melted butter, drop it into the bag of cinnamon sugar, seal the bag and shake to coat the pretzel. As you remove the pretzel from the bag, give it a little shake to remove any excess cinnamon sugar that may not have stuck. Enjoy!
MILK CHOCOLATE PRETZELS
Disclaimer: I probably could have done this part better, my chocolate ended up being a little runny. Take a small pot and fill it about halfway with water, bring it to a simmer. Place a glass or metal bowl to rest on top of the pot. Place about 1/2 cup of milk chocolate chips into the bowl and melt. Add a little bit of milk or butter if your chips are to solid. Use a small spoon to drizzle chocolate on the pretzels.
ENJOY! The pretzels are best enjoyed when they are fresh and warm and out of the oven. If you have leftover pretzels, pop them into the microwave for about 10 seconds or so to get them soft and warm again. Apparently you can freeze the pretzel dough or the cooked pretzels and keep them in an airtight container for about 2 - 3 months.