Birthday Chocolate Chip Cookies

I had a chance to take my sister-in-law out for dinner and help her celebrate her birthday this weekend. It was so much fun going out, wandering about the city, and just having a small little celebration. I love celebrating as much as the next person, but it usually involves days upon days of prep work, cleaning, shopping, decorating, and more clean up. We have already had several events here this year and helped celebrate some monumental occasions.

Oh Ted, the ever shameless party animal.

We kicked off January right helping my mom celebrate 72 years with 72 mini cupcake trifles. 

I'd explain how to make these little masterpieces but after delving into three different cake batters, three fillings, and three different buttercreams, I just figure I lost you after three different cake batters.  I won't dare scare you with the amount of dish washing required.

February rolled around and so did the decade ticker for my sister.  Hey, it's not everyday your younger sister turns 40 and you stay 39. It's a complicated algorithm I'm working on the patent for at the moment. 

March stormed in and it was birthday after birthday including helping "Beer" and "Old Spice" (my brother-in-law and dad) whoop it up in grand style. By-the-way, "Beer" said his beer cupcakes were the best cupcakes ever and demands I make them again soon for him, so when that happens I will write down the recipe so I can actually share it.

Today I was supposed to be on vacation (which has been rescheduled for the third time already) but instead I'm in my office working.  Just sitting here daydreaming about when I'll get to take off and lace up my hiking boots up and about why I didn't hold back some of those cookies for myself. Good thing there is still plenty of time left this month to fix both. 

Birthday Chocolate Chip Cookies with Pretzels and Peanuts

1 cup all-purpose flour

3/4 cup bread flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon Kosher salt

10 tablespoons butter (1 stick + 2 tablespoons) unsalted butter, room temperature

1/2 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1 cup roasted and salted peanut halves

3/4 cup sourdough pretzels, crushed into pieces

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 2-3 minutes. Add egg and mix well. Stir in the vanilla.  Turn mixer off and add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in chocolate chips, peanuts, and pretzel bits. 

3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4-ounce mounds (small golf-ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet). Bake 13-15 minutes until golden brown but still soft. Transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.

Yield: 25-30 3-inch cookies

Enjoy,

Gina

Chocolate Sourdough Pretzel Shortbread with Milk Chocolate Buttercream

Let's just start things out by stating,  "I'm here but I might not be here", and if you can figure that one out you are much smarter than I am my friend.  I should probably just stay off social media and quit advertising my wares because it never fails that I'm hit up with the request for a recipe for said tantalizing item I dangle in front of you all.  I always feel kind of crappy when I don't hand it over, like I'm just hogging all the good stuff for myself or something.  I've come to realize over these past few years it makes some people happy that I bother to share and others annoyed and quite possibly pissed that I'm over here showing off my goodies while they are holed up on the couch with a bag of stale chips. But regardless of how anyone feels about it I've also come to realize it makes me happy in some small way so I guess I can deal with it.

I bought the book "Cookie Love" by Mindy Segal on the recommendation of the fabulous Patty from Patty's Food and I'm loving it.  So many things to try, so little time these days.  I've also come to realize I can't even keep the battery charged in my camera from lack of use, so a cell phone and little editing is something I'm more than content with.  I should probably warn you this recipe isn't for the faint of heart, but it is darn delicious and so worth the effort.

Chocolate Pretzel Shortbread with Milk Chocolate Buttercream

(Adapted from "Cookie Love" by Mindy Segal)

Shortbread:

2 cups sourdough pretzel nuggets

2 cups unbleached all-purpose flour

2/3 cup Dutch-processed cocoa powder

1/2 teaspoon kosher salt 

1/2 teaspoon sea salt flakes

1 ½ cups (12 ounces) unsalted butter, at room temperature

1 1/4 cups confectioners’ sugar, sifted (I was out and used granulated, worked fine, p.s. sifting is for sissy types.  I did make these a second time with confectioners’ sugar and the only noticeable difference was a little finer texture to the shortbread with the confectioners’ sugar.)

2 large egg yolks, at room temperature (She calls for extra-large eggs, but I don't ever use those so feel free if that is what you have.)

2 teaspoons pure vanilla extract (Please forward the name of that one person still using imitation if you come by it.)

Milk Chocolate Caramel Buttercream:

1/2 cup (4 ounces) unsalted butter, at room temperature 

1 cup confectioners’ sugar, sifted (I didn’t sift, my bad, probably used a bit more than a cup also.  I just add sugar until I get the consistency I like, more like 1 ¼ to 1 ½ cups.)

5 1/2 ounces milk chocolate, melted and cooled

1 ½ tablespoons whiskey (Didn’t use, not going to admit whether or not I drank any.)

½ teaspoon pure vanilla extract

Pinch of sea salt flakes

1/3 cup Caramel Sauce (She has a recipe for it, but I just used a couple of heaping tablespoons of a jarred Dulce De Leche I had on hand, because I can admit it, I’m a slacker.  Pst, don’t let it get around.)

To Finish:

6 ounces melted dark chocolate

A small amount of crushed pretzel nuggets

1. Make the shortbread: Put the pretzels in a food processor and pulse until its crumbs but not powder. Pulse in the flour, cocoa, and salts.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.

3. Add the egg yolks and vanilla to the mixer and mix for a few seconds longer.

4. Add the pretzel-flour mixture all at once and mix on low speed until the dough just comes together. Divide the dough into two equal portions.

5. Put a sheet of parchment paper 13x18-inches on the counter and lightly dust with flour. Place one piece of dough on top and cover with another sheet of parchment. Using a rolling pin, roll the dough half into a rectangle approximately 11x13-inches and ¼-inch thick. Ease the rolled dough onto a sheet pan and place in the fridge. Repeat for the other piece of dough. Let chill at least 1 hour until really firm.

6. Preheat oven to 350 degrees F. Line a couple of half sheet pans with parchment paper or silicone mats.

7. Roll a dough docker (or fork) over the dough to pierce. (I don't own a docker, so fell free to dock at your own risk, sounds a little dangerous to me anyways.) Cut dough into 1 3/4-x 2-inch rectangles or 2-inch squares. Put the shortbread on the prepared sheet pans, evenly spaced, up to 16 cookies per pan. (Cut the cookies tightly so you don’t have as many scraps to re-roll, you also have to let the scraps get cold again, because the dough becomes really sticky once it reaches room temp.) I got about 56 squares out of the dough once the scraps were re-rolled.

8. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm, 3-5 minutes more. Let the cookies cool completely on the sheet. Repeat.

9. Make frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5-10 seconds. Add the sugar and beat until fluffy and pale, add the chocolate, (whiskey), salt, vanilla extract, and caramel sauce. Taste and add more sugar or salt as needed. Fill a disposable piping bag with frosting. (Using a piping tip is up to you, I didn’t bother.) Match the cookies to size and pipe one half of each set with frosting. 

10. Melt the chocolate in a shallow bowl on half power for a few seconds in the microwave and dip the cookie sandwiches in a little bit of the way, lay them on a baking sheet lined with parchment and sprinkle the chocolate with a little crushed pretzel. (Store them in the fridge till firm.)

11. Now go pour yourself a nice cocktail because you are going to be at this recipe for a good long while. (You should probably do this again for good measure.)

As for me I have summer to get back to, it has been filled with ups and downs (literally) a real challenge in so many ways.  So many miles logged and so much dust removed from my shoes.

I have to say the miles sure do go a lot faster and seem easier when you have good company in tow. 

So many cookies baked and shared with friends near and far.  Hard to believe my daughter's best friend had a little girl of her own.

A day well spent having a friend over and helping her learn the mysterious ways of the macaron.  

Okay, well maybe not every cookie gets shared.

So many wine country days still need to be had. 

Setbacks aside this year I'm writing this in hopes that things move forward and up from here.  

Happy summer!

Gina

Food Trend Alert - Could Pretzel Pies & Pretzel Hats be Hotter than Macarons

I'm hoping that today's post will be a fun one.  I really had no idea what kind of pretzel I wanted to make and I had this strange craving for pie and before I knew it I was making pretzel pies.  

I've always had a sweet spot for Lemon Meringue Pie.  I closed my eyes and I saw what I was craving; lemon-thyme pretzels with mascarpone and lemon curd all dressed up with meringue.  Will these be hotter than macarons?

Then I had a crazy idea that drove me to make peanut butter and nutella filled chocolate pretzels.  I think someone should call the doctor; because before I knew it I had turned the pretzels into a cake. 

Although I had my pretzel fill my heart still yearned for something more.  I really wanted a pumpkin pie.  Surely that would make my birthday complete.  My husband who had just walked in from work and shoved one of these down his throat; looked at me and said, "These taste just like a pumpkin pie".  

Pumpkin Pie Pretzels

1/2 cup water, 110 degrees F

3 teaspoons dry active yeast

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

4 tablespoon sugar

1/2 cup organic pumpkin puree

2 large eggs

1 1/2 teaspoon pumpkin pie spice

4 ozs. Cream cheese, softened (whipped works good here)

2 teaspoons water

Coarse sugar

Ground cinnamon

I used the basic instructions that you can find here.  Only changes I made were I spread the cream cheese down the center third of the dough and sprinkled the tops with coarse sugar and cinnamon.

Once the pretzels were cooled, I drizzled mine with a little powdered sugar icing (optional, but good).

I bet you thought this post was about me, well it's more about you and how lucky I am to have connected with so many of you on my blogging journey.  My blogging journey has brought me around the world without ever having stepped foot on a plane.  

I met a sweet woman named Becky shortly after I started blogging. I saw her trying to feel her way around and tried to help her with what little knowledge I had.  When I found out her late mom and I shared a birthday, well I knew we were meant to be friends.  I've enjoyed watching her grow and reading about her family.  I'm so over the moon she baked me a cake.  Thank you Becky!

I think Becky has my lemon and blueberry loving number.  You can get the recipe here.

I can't even tell you how many times Maya has put a smile on my face.  I love how she never shows me the expected.  One day I'm hoping to make it to her side of the world and we are going to hang out in her hammock and compare all the crazy ideas that come into our food warped brains.  Thank you so much Maya!  

Maya I can't even tell you how much I love the fact you made me a hat.  I'm sure she has the fact I'm a goofball pegged.

I think this may be the next food/fashion trend, everyone is going to want to be sporting one of these hats.  Go see Maya and get the recipe for Princess Beatrice Pretzels here.

Then there is sweet Nancy, someone else I hope I will have the pleasure of meeting one day.  I can't thank her enough for all the dumb questions she has answered for me.  We laugh at each other's silly humor and I'm in awe of her photography skills.  I adore the poem she wrote me in her post.  Thank you Nancy!  

You must read about these Smoked Turkey and Edam Cheese Pretzels with Nectarine Jalapeno Sauce for yourself here.

Then there is Miss Parsley Sage or P.S. as I like to refer to her.  I remember the first time I read her blog; I knew I wanted to get to know her better.  I'm a tad jealous; she lives in the Caymans and gets to hang out at the bar on the beach.  She baked me a pretzel even though baking was outside her comfort zone.  Isn't that what this blogging thing is all about, I love it?  Thank you P.S.!

Jerk Pretzels - I sure wish I had one today.  

Next we have Lilly, sweet Lilly thought she forgot and ran to her kitchen to make these.  Lilly anyone that thoughtful and sweet ranks at the top of my list.  I've seen some pretty tasty eats on her blog, I have saved to make soon.  She is someone I will be keeping a close eye on.

A sweet and savory duo with chorizo, Lilly you must know me well.  Get Lilly's recipes here.

If your schedule is anything like mine these days; I know how hard it was to fit these in.  I'm so grateful for all of you putting a birthday smile on my face.  Feel free to keep honing your pretzel skills and send me the links so I can share with everyone just how amazing you are.

I appreciate all the love and pretzel wishes,

Gina

Pretzels - Pepper Jack vs. Three Cheese, and the winner was!

I was looking through my Guy Fieri "Food" cookbook and saw this recipe for Pepper Jack Pretzels; they sounded pretty darn good to me.  My daughters' first response was, "You can make pretzels"? Her second one was, "I don't like pepper Jack cheese".  Fine I told her, I'll make two kinds then you can give me your opinion.

College girl and all her gear are back home, and my back is finally settling down from all the moving.  Did I mention all the stairs, and that I'm pretty sure there were rocks packed amongst her belongings. Thanks everyone for your well wishes with the move.  We are still waiting for a date so I can get the second move going.  I've been cleaning like a maniac and just getting everything in order.  The biggest hurdle will be my kitchen; yes I do need every one of those 16 frying pans.

Pepper Jack Pretzels

1 1/2 cups warm water (110 degrees F)

1 1/2 tbsp. active dry yeast

4 cups unbleached all-purpose flour (plus more for rolling out)

1 tsp. fine sea salt

1 tbsp. granulated sugar

1/4 tsp. cayenne pepper

3/4 cup grated Parmesan Cheese

2 large eggs

3 cups grated pepper Jack cheese

2 tbsp. milk

2 tsp. kosher salt

1.  Preheat the oven to 425 degrees F.  Cover 2 large baking sheets with silicone baking mats or parchment paper.  If you have a pizza stone, preheat it in the oven.

2.  In a 2-cup glass measuring cup, combine the warm water and yeast.  Stir and let sit 10 minutes, until it foams.

3.  In a food processor fitted with the plastic dough blade, pulse the flour, sea salt, sugar, cayenne, and 1/2 cup of the Parmesan cheese for three 5-second intervals.  Add 1 egg and the yeast mixture.  Pulse for three 10-second intervals, or until the dough comes together.

4.  Turn the dough out onto lightly floured cutting board.  Knead 10-12 times, adding more flour if sticky.  Cut the dough in half and set half aside.

5.  Use a rolling pin to roll out 1 dough ball into a 12- by 17-inch rectangle, about 1/8-inch thick. Sprinkle 3/4 cup of the pepper Jack in a strip down the middle (the short way).  Fold one-third of the dough over the cheese and sprinkle with another 3/4 cup of the pepper Jack.  Fold the last third over and pinch the edges of the dough closed.  Roll the dough into an 11- by 15-inch rectangle.  Cut the dough into ten 1 1/2- by 15-inch strips.

A note on the quantity of pretzels; I found I got a better size on the pretzels if I cut the rectangle in 8 strips instead of the called for 10.  

6.  Pinch the cut edges of the strips together.  Roll each strip into a cigar shape, 18 inches in length.  Form each strip into a pretzel shape and place the pretzels 3 inches apart on a prepared baking sheet.

7.  Repeat with the second ball of dough.

For the second ball I substituted a blend of Monterey Jack, Mozzarella and Sharp Cheddar for the Pepper Jack.

8.  Beat the remaining egg with the milk.  Brush the formed pretzels with the egg wash and then sprinkle evenly with the remaining 1/4 cup of Parmesan, and the kosher salt.

9.  Bake for 16 to 18 minutes, until nicely browned.  You'll get the best results by putting the baking sheets on a preheated pizza stone, but it isn't necessary.

There were no instructions for letting the pretzels rest on the tray for a few minutes, but I found my second batch to be much lighter, due to the fact they were resting on the tray while the other batch was baking. 

10.  Let cool and serve warm or room temperature.  Store at room temperature, tightly covered.

Serves 20.

The girls thought the three cheese pretzels were the winners!  Darn, I had to eat all the losers myself.

We curled up on the couch together and enjoyed our pretzels with a movie; it's so nice to have everyone home together again.

Enjoy,  

Gina