Holiday Treats

First and foremost, I would like to thank my mom & stepdad for giving me this beautiful mixer for christmas. I was so excited about it that I started to hyperventilate. My mom didn't know if that I was happy or upset, so my husband had to translate that I was in fact, very, very happy.

Needless to say, I've already used it & it's magical, wonderful and splendid. My mom took the opportunity to point out that she never thought I'd be so excited over a kitchen appliance & that she was pretty sure this meant I was a 'grown up' now. well. really? it's just a big toy for big kids.

And besides, cooking and baking is playing to me anyway.

My second thank you goes out to my MIL (mother in law) for bestowing upon me a full set of Anchor Hocking Fireware Lusture mugs, custard bowls and a baking dish!

She found them in her basement. They were leftover from the last family that lived there & in perfect condition. So perfect, in fact, they're like new. They were obviously never used very much. And that will change in short order. But she didn't want them. Can you believe it?! She didn't want them!

She is aware of my secret love, no, obsession with vintage dishes ( i can correctly identify make, style and patten of depression glass at 30 paces) so she asked me if I wanted these. OF COURSE I WANTED THEM! I'm in heaven! Tonight, I'm making homemade pizza with dough and sauce from scratch. Then, for dessert, I'm going to use these beautiful little custard dishes to make individual chocolate puddings with a recipe I found at Chat and Chew.

But before I get to that, I do want to post what I made for myself for my birthday with my new mixer.

Home made soft Pretzles!

I found this recipe at Picky Cook and didn't alter a thing about it.

It's labor intensive, and eats up a chunk of my day, but goodgod, it's well worth it. My husband wolfed down four without stopping to breathe.

So here it is, try it & you won't be sorry, I promise!

Makes 16

2 cups warm water
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons olive oil
1/4 cup baking soda
1 large egg
sea salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into the bowl of the electric mixer. Using the dough hook to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be bubbly.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds.

Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour. Knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour a small amount of oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover, and leave in a warm spot for 1 hour, or until dough has doubled in size

4. Heat oven to 450 degrees F. Line baking sheets with parchment paper. ( i used oil greased foil for one batch & they didn't come out very well, so I would recommend the parchment paper)

Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces

5. Roll one piece of dough at a time into an 18-inch-long strip on an unfloured board. Twist into pretzel shape & transfer to prepared baking sheet. Cover and continue to form the rest of the pretzels; eight will fit on each sheet. Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet (I used a drying rack with paper towels underneath - then once they were dry I put them on the baking sheets). Continue until all pretzels are poached.

I'm honestly not sure what this step is about, but every pretzel recipe I've seen calls for this.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm.

Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy. Seriously. I tried to store them in a container later that night & they were immediately soggy. So, I ended up keeping them in the fridge, but the next time I make these, I will absolutely leave them out for at least 24 hours.

Serve & enjoy! I like them as is, but my hubs covered in spicy brown mustard.