Pretzel recipe.....How to make home made Pretzels

I don't know the last time I had so much fun making something.  This really was a blast....would be a great thing to do with kids.  I hope you all enjoy this.

* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 22 ounces all-purpose flour, approximately 4 1/2 cups
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 large egg yolk beaten with 1 tablespoon water
* Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Cool on rack.

DeShawnMarie.com

Fantastic Chili Recipe!! the absolute best one I have tried.

I found this recipe online and just absolutely fell in love with it. This is one of the best Chili's ever!! With the addition of chocolate and chipotle chiles it really has a depth to it....just like the recipe claimed. I loved it and it came out amazing.

Ingredients

* Cooking spray
* 2 cups diced onion (about 1 large)
* 1 cup chopped red bell pepper
* 1 teaspoon minced garlic
* 1 1/4 pounds ground turkey breast
* 3 tablespoons brown sugar
* 2 tablespoons ancho chile powder
* 1 tablespoon unsweetened cocoa
* 1 teaspoon ground cumin
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 2 (15-ounce) cans pinto beans, rinsed and drained
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 2 chipotle chiles, canned in adobo sauce, minced
* 2 ounces unsweetened chocolate, chopped
* 1/2 cup light sour cream
* Chopped green onions (optional)

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

DeShawnMarie.com

Easy Pumpkin Pie Recipe

With Halloween around the corner and Fall upon us I thought a good pumpkin pie recipe would be appropriate. This one is quick, easy and delicious! Obviously if you want you can make your own crust, but I just tried the recipe with an already made crust.

Ingredients:
* 1 1/4 cups pumpkin puree, canned or fresh
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon all-purpose flour
* 2 eggs, lightly beaten
* 1 cup evaporated milk, undiluted
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 1 unbaked pastry shell (9-inch)


Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

DeShawnMarie.com

Chocolate dipped candied orange peel recipe

Ingredients
5 medium oranges
1 1/2 cups sugar
1 1/2 cups water

For the chocolate dipped candied citrus peel
8 ounces bittersweet or white chocolate, chopped
1 cup candied citrus peel

Instructions:
Wash the fruit thoroughly. To remove the peels without tearing, slice off the stem end of the fruit, then make vertical cuts about 1 inch apart through the peel. Carefully peel off the scored sections of rind. With a sharp paring knife, trim away as much of the white pith from the peels as you can. Cut the peels lengthwise into 1/4-inch-wide strips.

2. In a small pan, cover the peels with water. Bring to a simmer and cook for 20 minutes. Drain.

3. In the same pan, stir together 1 1/2 cups of the sugar and the water over medium-low heat until the sugar is dissolved. Add the peels and simmer gently, stirring occasionally, until soft and translucent, about 40 minutes.

4. Place a cooling rack over a baking sheet and use a slotted spoon or tongs to transfer the peels to the rack. Let them stand until almost dry, about 1 hour.

Dip the peel
1. Line a baking sheet with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.

2. Dip the peels about halfway into the chocolate, shaking any excess chocolate back into the bowl. Place the peels on the waxed paper.

3. Refrigerate until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 1 week.

DeShawnMarie.com

Coriander Tabouli Recipe

 

This dish is a little spicy so be careful for those who can't tolerate too much spice.  Luckily I am not one of those people.

...the more spice the better to me :-). 

Ingredients:

3/4 cup fine bulgur
1 teaspoon whole coriander seeds
1/2 teaspoon each whole cumin and fennel seeds
10 whole allspice berries
3/4 cup minced red onion
1 teaspoon salt, or more to taste
1 cup finely diced seedless cucumber
1 cup finely diced seeded tomato
3/4 cup each minced fresh coriander and fresh flat-leaf parsley
1/2 cup fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup Extra Virgin Olive Oil
Cayenne pepper to taste

Directions:

1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.

2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small skillet over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.

3. Stir together the red onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.

4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, scallion, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

DeShawnMarie.com

Homemade Ricotta Cheese

Some of you know that I've recently started a new hobby. It's been a blast making my own home made cheese. Ricotta is super yummy when it's fresh. Plus it's not that hard to make. Hope you enjoy it as much as I do.

Ingredients

* 2 quarts whole milk
* 1 cup plain whole-milk yogurt
* Optional: 1/2 cup heavy cream
* 2 teaspoons white vinegar
* 1 teaspoon salt

Here's what you do:

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds then squeeze gently to extract any excess liquid. Voila! you have cheese. I told you it was easy :-)

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.

DeShawnMarie.com