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Pretzel Buns

7 Feb

I haven’t had these “pinned” on Pinterest very long, but I kept salivating over them every time I went online so I knew it was time to try them out.  I whipped up a batch last week and was pleasantly surprised at how painless it was. 

The Dough:

  • 3 – 5 cups of unbleached flour
  • 1 tsp salt
  • 2 tbsp canola oil
  • 1 tsp active dry yeast
  • 1 1/4 cup warm milk
  • 1/2 cup warm water

In a small container, mix yeast with warmed milk and let rest for 10 minutes.  Whisk 3 cups of flour and salt into large bowl.

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. I used a dough hook on my KitchenAid but you can hand knead as well until dough is mostly smooth. Only add more flour if your dough can’t be easily handled.  (I had to add extra flour, it was still too sticky for me)  Cover the bowl with a dish towel and let it rise.  I made this dough during lunch and let it rise until I got home for work, but you only need about an hour or so.

Punch down dough and knead in bowl for one minute. Cut dough into 7 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

The Bath:

  • 7 cups water
  • 1 tbspsalt
  • 4 tbsp baking soda

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute on each side.  (I just did one at a time to moniter them)  Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.  These are best eaten the same day they are made.

The finished product!

Billy thinks these would be ideal for a steak sandwich because they are a firmer bun,  but I think they would be amazing with ANYTHING.


Cooking Queen

3 Feb

Pinterest has turned me into a cooking machine.  I’m sure my hubby is enjoying it, I’m constantly trying out new recipes.  I decided I’m going to pass along some of the good ones for those who aren’t following me on Pinterest.

The EASIEST recipe that I have tried was Billy’s favorite.  Like, he said this was the best thing I have ever made him and not to toot my own horn, but I’ve made him some great things in the past.  So I’m excited to add this super easy recipe to our rotation.

Crockpot Italian Chicken Pasta

  • 4 chicken breasts (I used chicken legs, but beware of bones, the meat just slides off once it is tender and you might take a bite of a rogue bones if you aren’t careful)
  • 1 packet Zesty Italian dressing seasoning
  • 8 oz. cream cheese
  • 2 cans cream of chicken soup

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.


So easy.  So yummy.