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Posts Tagged ‘pretzels’

by Sarah Steimer

Salted pretzel muddy buddies

This recipe really isn’t far off from the traditional muddy buddies formula. But as we get older, we sometimes tend to crave salt more than we crave sweet. Think of this recipe as a slightly more mature version of the classic. Another great add-in? Peanuts! (Something I thought of a bit too late.)

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by Caitlin Saniga

So, the story behind this dessert’s nickname is that I brought it to a recent get-together with some friends, and when people started asking what it was, another friend was quick to call it “Jello salad.” Only everyone else heard “jungle salad.” So I’m not sure what everyone was expecting when I cut into it … wild berries, plantain leaves, tropical edible flowers? Nope, this is red, white and blue pretzel salad: sweet, salty, creamy and light. And I’m naming it my signature dessert of the season!

  • 6 tablespoons butter
  • 1 cup crushed pretzels (I used stale ones, and popped them in the oven for about 8 minutes before crushing them. I like the new flavor a lot.)
  • 1/2 pint whipping cream
  • 1 teaspoon + 1 cup sugar, divided
  • 8 ounces cream cheese
  • 1 cup water
  • 3 ounces strawberry gelatin dessert mix
  • 1 1/2 cup fresh blueberries

Preheat the oven to 350 degrees. In a small pan, melt the butter slowly, and add the pretzel crumbs. Stir constantly for about 2 minutes, then transfer the mixture in a 7″x7″ glass baking pan. Use a piece of wax paper to pat down the pretzel mixture into a flat layer at the bottom of the pan. Bake for 10 minutes, then transfer to the fridge so it can cool quickly.

Meanwhile, use the whisk attachment of an upright mixer or use an electric hand mixer on high to whip the whipping cream and 1 teaspoon sugar. When the cream has stiffened some, after about 1 1/2 minutes, transfer the whipped cream to another bowl. Add the cream cheese to the bowl of the mixer and beat until it softens, about 1 minute on high. Add the whipping cream, and beat to combine, about 30 seconds. Refrigerate.

Bring the water to a boil in a small pot. Pour the boiling water into a medium glass bowl, and add the gelatin mix. Stir with a whisk for 1 minute, or until the gelatin mix dissolves completely. Refrigerate for 1/2 hour.

When the gelatin has just started to set, it’s time to assemble the layers of this dessert. Pour the cream cheese mixture over the pretzel crust, and use a spatula to carefully spread the mixture over the crust. (Try to work from the center of the mound of cream cheese mixture out. It’s easy for crumbs to surface as you spread.) Next, arrange the blueberries in a single layer over the cream cheese mixture. Pour the gelatin over top, and refrigerate for 1-4 hours before serving.

Makes 12 servings.

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by Caitlin Saniga

I only dipped my pretzels in chocolate halfway. But, by all means, dip the whole thing if you feel so inclined. And orange zest would be a good substitute for lime.

  • 4.5 ounces dark chocolate (1 bar)
  • 1 teaspoon fresh lime juice
  • 12 medium-sized pumpernickel pretzels
  • zest from 1 lime (about 2 teaspoons)

Line a rimmed baking sheet with wax paper. Set aside.

Melt chocolate in a double boiler. See Sarah’s recipe on chocolate-covered pretzels for a good guide. Whisk in lime juice to melted chocolate.

Dip pretzels halfway in chocolate. Use a spatula to spread the chocolate if necessary. Sprinkle generously with lime zest. Arrange pretzels on lined baking sheet. Freeze pretzels for 15 minutes to allow the chocolate to set. Store pretzels in an airtight container for up to a week.

Makes a dozen.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

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