Thursday, January 29, 2015

Strawberry Pretzel Salad

Yohboh and I were watching Cooks County on PBS and they made something called Strawberry Pretzel Salad.

It is not a salad.  It is  a layered dessert.  And it is DELICIOUS.  And I do not want to like this as much as I do.  It contains Jello and I have a deep disdain for Jello.

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But sometimes,  you have to embrace the Jello.

This is not a hard recipe but each layer requires time to cool.

Strawberry Pretzel Salad



For the pretzel crust
8 ounces of pretzels
3/4 cup melted butter
1/4 cup sugar
fat pinch of Kosher salt

For the white layer
8 ounces of cream cheese at room temperature
1/2 cup sugar
1 tub Cool Whip

For the red layer
2 3 ounce packages of strawberry Jello
1 pound of sliced strawberries

For the pretzel crust:
Preheat the oven to 350.
Whiz the pretzels in a food processor.  Add the sugar, butter and salt until it gets clumpy.  Press into a 9 x 13 pan and bake for about ten minutes.  Leave it to cool.


For the white layer
Whip the cream cheese and sugar together until it looks light and fluffy.  Add the Cool Whip.  Put it on the COOLED pretzel crust.  Put it in the fridge to get good and cold.  I did this for about an hour.

For the red layer
Add the sliced strawberries on top of the cold white layer.  Make the Jello with the QUICK SET method (if you have no idea of what I speak of, look on the side of the gelatin box, it will tell you.) When the gelatin starts to thicken, pour it over the cold white layer.

Chill until firm, it took about two hours for me.

Makes A LOT.



Monday, January 26, 2015

Whole Wheat Pizza Dough for KC

I promised KC that I would write up my pizza dough recipe.

Here are the ingredients:

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1.5 cups of hot tap water
1T of yeast (I get my yeast from Sam's Club in a two pound package--keep it in the freezer and it keeps for years)
1 T of honey

I mix this all in the bottom of a big bowl.  Then I leave it alone for about five minutes and it should have a nice layer of foam on it.  If it does not, your yeast is dead.  I can tell you that this has never happened to me and I have kept yeast for 5-7 years.

Add about 2T of olive oil into the foamy stuff.

Then I add 1.5 cups of whole wheat flour and mix it in.


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This is my dough whisk in the bowl.  No one needs one but it does make this process easier.  And I am person who likes a gadget.

Add about a 1/2 tablespoon of salt.

Then add about 2.5 cups of bread flour.  You can use regular all purpose flour but I like bread flour because I think it makes a crisper crust.  Now this is the part that is tricky.  Because it depends on factors outside of measurement, like humidity and what not.  You may need more flour on not.  The best way I can tell is when it pulls away from the bowl in a lump of dough.  It stops looking like a flour paste and looks like play dough.  Then I put it in a cold oven and forget about it.

The following day, it will look like this.

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On average, this amount will make 2-3 pizzas depending how thin you like them.  Each pizza should fit on a half sheet pan.


Wednesday, January 21, 2015

Chicken stir fry with peppers, broccoli, hoisin sauce, ginger and garlic.

I am blogging this so I remembered what I did.

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Marinated the chicken in thinned out hoisin sauce with fresh ginger and garlic and chopped scallions with a glug of sherry.

Stir fried the chicken until it was cooked through. It took seven minutes.

Stir fried the veggies with more ginger and garlic and salt and pepper. Added three more glugs of hoisin and added about 1/2 cup of water with a spoonful of cornstarch. Simmered until it was a loose sauce.

Kidlet said it was her fourth favorite thing ever.  Next time, I will chop the peppers a bit more.  It was hard to eat.

Wednesday, January 7, 2015

Pumpkin Muffins

The three year old and I made some muffins,  She was very helpful.


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And she ate TWO!