Cheese-Stuffed Soft Pretzels #FoodieExtravaganza

These pretzels are a bit fiddly to stuff, but the chewy texture created by the melted cheese inside is well worth the extra effort. And, honestly, it took very little time. 

Bread Making 101
My husband is a good sport. Last year I signed us up for a bread making class, so that we could accompany a couple of good friends who are interested in culinary pursuits. We ate breakfast, drank coffee and took notes while German master baker, Chef Rainer Scharold mixed flour and yeast and butter into a wonderful soft brioche dough, all the while explaining those steps but expounding on the virtues of real German pretzels. He asserted that the lye bath before baking was absolutely essential to achieve their proper golden brown color, then he dashed our hopes by saying it was not available in the UAE. So, when it was our turn to get our hands on the dough, we made little braided brioche loaves instead. I must admit that part of the fun for me was watching my husband roll out his three strands and then braid them, not his usual métier. He’s more of a hammer and nails get-things-done type.

Such concentration! That's him in the middle.

Much to my delight, I found a short video of our very class while searching for information on the chef so I'll put a link at the bottom of this post for anyone who wants to watch.

Foodie Extravaganza celebrates the pretzel
The point of this story is that when the “pretzel” theme for this month’s Foodie Extravaganza Party was announced, I knew I wasn’t going to be able to make traditional German ones here without lye, but I had learned from the bread class that an egg wash helped with the browning. That would have to do. And instead of boiling them in water before baking, as some folks on the internet suggested, it occurred to me that I could probably add chewiness to my pretzels from the inside by stuffing the dough with cheese.

I was right. These were fantabulous straight out of the oven but they also made wonderful sandwiches in the next couple of days, sliced in half and filled with roast chicken or salami and mustard with even more cheese.

Ingredients
For the dough:
1 1/2 cups or 360ml warm water
1/4oz or 7g active instant yeast
1 tablespoon granulated sugar
1 cup or 120g whole wheat
1 teaspoon salt
2 3/4 cups or 345g strong white bread flour plus extra for rolling and kneading

For the filling:
7 oz or 200g Tomme de Brebis (a semi-hard cheese made from sheep's milk) or other strong cheese - A good sharp cheddar would work well too. I used a little bit of this for sprinkling on before baking as well.

To finish:
1 large egg, beaten
Sprinkling of cheese, optional

Method
In a large bowl, mix the sugar and the yeast and add the warm water. Stir or swish the bowl around to mix the yeast in. Leave for a few minutes to make sure your yeast starts foaming up, which means it’s still active.

Add in the cup of whole wheat flour and the salt. Mix well.

Add in the bread flour a cup or so at a time, mixing well in between. You should end up with a sturdy but pliant dough.

Knead thoroughly for at least five to seven minutes.

Set aside to rest, covered in cling film, for about 10 minutes.

Meanwhile, grate your cheese and prepare your baking pan by lining it with parchment paper or a silicone mat.

Now use a sharp knife to divide the ball into eight equal pieces.

Roll them out into sausages about 22 in or 56cm long and then flatten the sausages.

Add healthy pinches of grated cheese all along the middle.

Start at one side and pinch the dough together the whole length of the roll, enclosing the cheese, and trying not to leave any air inside.  Fold the seam over just a little to make sure it won’t split right back open.

Shaping the pretzel
Make an upside down U shape with the dough roll and cross the ends over.

Now cross them under again to make a little twist.

Bring the crossed ends up and lay them on the circle of dough and move the pretzel to your prepared baking sheet. Continue until all the the pretzels are done.

Make sure to leave some room between them on the cookie sheet for when the dough rises. My cookie sheet isn’t very large, so I put the first four on the prepared cookie sheet and then put the next four on another piece of parchment so I could slide that easily to the cookie sheet when the first batch were baked.

Brush the pretzels all over with some of the beaten egg and sprinkle on grated cheese, if desired.

Put the pretzels in a warm place to rise for about 15 minutes, while you preheat your oven to 425°F or 220°C.

Bake in your preheated oven for 10-15 minutes or until desired brown color is reached.

Enjoy!

Dough adapted from this recipe at Sally’s Baking Addiction.

The cheesy inside

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient or theme into a recipe. This month we are celebrating pretzels. We hope you all enjoy our delicious pretzels this month and come see what next month's new ingredient or theme is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you!

If you are a fan of pretzels, this month’s Foodie Extravaganza, hosted by Lauren of From Gate to Plate,  is right up your twisted alley!

• Apple Cinnamon Pretzels with Creamy Caramel Dip  from Rebekah at Making Miracles
• Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate
• Bacon and Egg Breakfast Pretzels from Cindy at Cindy's Recipes and Writing
• Caramel Apple Pretzels from  Wendy at A Day in the Life on the Farm
• Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
• Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
• Cinnamon Raisin Soft Pretzels from Heather at girlichef
• Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
• Marble Chocolate Dipped Pretzels  from Marissa at Rae Gun Ramblings
• Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
• Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
• Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
• Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie
• Sourdough Pretzels from Kelly at Passion Kneaded
• Spicy Cheddar and Jalapeño Pretzel Bites from Kimberly at Rhubarb and Honey
• Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz

The video - I'm in the purple t-shirt. 

Ripe Persimmon Muffins #MuffinMonday

Soft and sweet, Hachiya persimmons really shine in these ripe persimmon muffins. Read further to learn more about this interesting fruit!

With a botanical name that means food of the gods, persimmons have lofty aspirations. They come in two main varieties, the Fuyus which are still somewhat crunchy like an apple when ripe and the Hachiyas which aren’t edible until they are soft with the sweet pulp almost bursting out of their taut orange skins.

That pulp is the most gorgeous color and is splendid in baking, especially muffins. Some say the flavor is like pumpkin, but it puts me in mind of the idyllic, albeit fictional, marriage between an apple and a ripe peach. 

Got any muffin ideas for me?
So I’ve been at this muffin-baking thing for a while now. In fact, if I have counted correctly, this is my 124th muffin recipe baked and photographed for this space. I firmly believe that if flavors go together nicely, they are going to make a nice muffin. I have a list about 12 or 15 ideas long for future muffins, both sweet and savory, but I am always on the lookout for new ideas or ingredients.

Enter, the persimmon. 
The persimmons I have eaten before are the short, squat type (Fuyu) that are bright orange but kind of crunchy. From the top, they look the same as the large basketful that caught my eye at the market here last week, but when I reached in to choose a couple, the skins gave way, even in my gentle grip. These persimmons were clearly on their way out! And they were oval, not short and squat. Intriguing. 

I’m not that easily discouraged, so I chose the least mushy ones and brought them home. A quick internet search revealed that it’s "the mushier, the better" for this oval variety (Hachiya) so I let them soften all the way, before peeling them and mashing the pulp for muffins.

Two Hachiya persimmons yielded about a cup and a half of pulp.

Ingredients
For the muffins:
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
1 cup or 260g ripe persimmon pulp, mashed
1/2 cup or 120ml canola or other light oil
1 large egg
1 teaspoon vanilla extract

For the topping:
1/2 cup or 130g ripe persimmon pulp
1/4 cup or 50g sugar
Pinch salt

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan or line it with paper liners.

If you haven’t already, peel and mash your persimmons.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the persimmon pulp, oil, egg and vanilla extract.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Meanwhile, cook your topping ingredients in a small pot over a medium heat until the mixture reduces and thicken slightly. Remove from the heat and allow to cool a little.

When the muffins are completely cool, spoon a little of the persimmon topping on each. If it has thickened up too much to spoon, warm it slightly or add just a few drops of water and stir.

Enjoy!

Chilaquiles Rojos con Huevos Revueltos – Tortillas with Salsa and Scrambled Eggs

Chilaquiles, that is fried tortillas and salsa, with scrambled eggs are the perfect breakfast for a weekend morning if you like your eggs spicy and are in need of some carbs. They can be made meatless or you can use leftovers from your roast chicken or steak dinner the night before. This may well be the best hangover cure breakfast but, of course, I have no personal experience of such things. 

Last month one of my favorite blogger friends posted her recipe for a delicious chilaquile casserole, and that got me thinking and reminiscing about how I love chilaquiles.

Years ago, my older sister and I used to go for breakfast at a Mexican restaurant in Montrose, an area of Houston known for being eclectic and seedy and, somehow, at the very same time, trendy. Or maybe trendy came later. There was certainly a whole lot of eclectic and seedy going on. This was a very long time ago. Now you hardly ever have to step over drunks sleeping it off in doorways and unsightly puddles of who knows what on the way to breakfast in Montrose. 

The restaurant was in an old wood-framed house that had been added on to and extended to accommodate more and more patrons over the years. Even on a weekday morning, there were plenty of people enjoying the breakfast menu. I’m not sure that some of them weren’t still there from the night before, to be honest, since it was open 24 hours. Yeah, that kind of joint. 

There were probably some lovely things on the menu but I really couldn’t tell you because I always ordered the chilaquiles. Their version was like my favorite huevos rancheros, that is to say, scrambled eggs with tomatoes and onions and jalapeños, but with crunchy corn tortillas and cheese. Always a winning combination.

According to my non-extensive research, read lazy, chilaquiles were created as a way to use up stale corn tortillas but I’d call them reason enough to rush out and buy some fresh ones too. Those tortillas add crunch and flavor, and if you are grasping for a healthy attribute, I’m guessing fiber. But don’t quote me on that.

Ingredients to feed two
4 soft corn tortillas - we are not talking about chips here
4 eggs
2 2/3 oz or 75g extra sharp cheddar
Canola or other light oil
Leftover meat – optional – shrimp, chicken, beef, pork, it’s all good. Or try refried beans!
1 cup or 240ml spicy tomato-based picante sauce or salsa plus extra for serving

Optional for serving – avocado and green onions or cilantro. Some people even put sour cream.

Method
Cut your tortillas in triangles and beat your eggs in a small bowl. Grate your cheese and set it aside. Cut your leftover meat into bite-sized pieces, if using.

This was leftover grilled rump steak.

Drizzle a little oil in a non-stick pan and fry the triangles until crispy. Remove and drain on some paper towels.

In that same pan, warm your leftover meat, and then push it to the sides and add the beaten eggs in the middle.

Stir frequently to break the eggs up into bite-sized pieces, mixing in the meat as you go. When the eggs are cooked to your satisfaction, remove them from the pan and set them aside, covered, on a plate.

Now add the tortillas back in to the pan and pour on the picante sauce.

Cook for a few minutes, stirring occasionally. You want fairly good coverage with the salsa, but keep some triangle corners dry so they are still crispy.

Add the scrambled eggs back in and stir well.

Top with grated cheddar and put the lid on so it melts.

Divide onto two plates and serve with sliced avocado, if desired, and more salsa.

Enjoy!

Artichoke Dip Muffins #MuffinMonday

Rich muffins made with mayonnaise, Parmesan and artichokes, with just a small hit of heat from the jalapeño, these make great party food or a snack for the savory muffin lover in your life.

I am a fan of mayonnaise in all its forms, homemade and good quality store-bought, slathered on sandwiches, mixed through yolks for deviled eggs, heaped in potato salad. But I had never heard of mayonnaise cake. I must lead a very sheltered life. Last week in a Facebook group, the discussion was all about cakes made with mayo instead of eggs and oil/butter. And my first reaction was a resounding, “Eewww!” But I kept it to myself because of the risk of being pilloried; everyone else seemed really enthusiastic in the exchange of great chocolate and vanilla cake recipes using mayonnaise. Gag reflex in check, I even found a few versions online myself. I make homemade mayonnaise so I do know it’s just eggs and oil, I do. But still, a sweet cake with mayo? I guess I’m just not ready to go there yet.

But that discussion has been on my mind all week and it occurred to me that a savory cake, on the other hand, sounded like a capital idea. And what better to test that theory than with a savory muffin made with the same ingredients as my favorite artichoke dip, to wit, mayonnaise, artichoke, Parmesan and green chilies. With no eggs and no oil, just mayonnaise to fulfill both of those roles, I’m calling this one an unqualified success!

And since this is my blog and I can do what I want, I’d like to give a shout out to Eszther in the Shelf Drilling office in Dubai. Apparently she is a fan when my husband brings muffins in to the office and the savory ones are her favorites. And she reads my blog so I'm automatically a fan of hers. This one’s for you, Eszther! Hope you got one today.

Ingredients
1 can (14oz or 400g) artichoke hearts, drained weight 8 1/2oz or 240g
1 fresh jalapeño
1 cup or 150g finely grated Parmesan (This is one of the few times I recommend using the canister cheese rather than grating your own.)
2 cups or 250g flour
2 teaspoons baking powder
1/2 cup or 120ml mayonnaise
1 cup or 240ml milk

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with canola, butter or non-stick spray.

Drain your artichoke hearts completely, even giving them a bit of a squeeze in your hands to make sure all of the juice is out. Cut them into small pieces. Halve your jalapeño and remove the seeds if you want to tone down the heat, otherwise leave them in. Mince the jalapeño.

In a large bowl, mix together the flour, Parmesan and baking powder and stir well.

In another bowl, whisk together the mayonnaise, milk, artichokes and jalapeños.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed. Your batter is going to be quite stiff, almost a dough, but don’t let that bother you. Trust. They still turn out light and fluffy, as a muffin should.

Divide the batter/dough evenly among the muffin cups.

Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.

These would be also be great as mini muffins for a cocktail party or to accompany any lunch or dinner spread.

See? Very fluffy on the inside!

Enjoy!

Cheesy Potato Chard Bake

This casserole of potatoes, chard and two cheeses is a great vegetarian main course option. It’s deliciously rich so it’s very filling and, best of all, you can easily double or treble the ingredients to feed a crowd. Add a green salad, tomato salad or some grilled asparagus to round out the meal.

Last spring I was in Providence visiting my girls and, as usual, they invited their friends over for dinner. I miss a full house now that they are living away but those evenings make up for it a little bit. Such a delightful group of young people, almost all students or recent graduates of Rhode Island School of Design! We had taken advantage of the farmers’ market that morning and had a couple of big bunches of fresh chard and some locally made goat cheese in hand, so we adapted a recipe from Bountiful * for creamed Swiss chard that is supposed to be served over baked potatoes, and made it into a casserole. It turned out gorgeously! One of the talented friends (Debora V. Fulop!) who helped to cook the meal has promised to illustrate some of the steps, since we didn’t take many photos and as soon as she gets around to it, I’ll share that recipe. Right now Deb is busy designing jewelry but she also takes commissions for other illustration and design work.

Meanwhile, this version is much healthier, with no cream in sight. I did use a mix of feta and mozzarella that makes this just as fulfilling to eat.

This week, our Sunday Supper group is celebrating the official start of autumn in the northern hemisphere with cozy dishes that fit the season. As temperatures start to cool down and you are looking for comfort food, it doesn’t get more comforting, in my opinion, than something made with potatoes and melted cheese. Make sure you scroll on down to see all the beautiful seasonal recipes we have for you today and find out how to join Sunday Supper on our mission to get folks back around the family table.

Ingredients
3 1/2 oz or 100g (without the hard stems) Swiss chard or other local greens - Kale also works great!
1 lb 6 oz or 635g new potatoes
2 cloves garlic
About 4 1/2 oz or 125g feta (I like to use sheep's milk feta for stronger flavor.)
About 4 1/2 oz or 125g fresh mozzarella
Olive oil
Black pepper – freshly ground
Cayenne pepper or paprika- optional

Method
Preheat your oven to 350°F or 180°C.

Cut the new potatoes into chunks and chop your garlic. (If you can't find new potatoes, by all means, use regular ones but peel them first. I even peeled some of my new potatoes because they had some funny bits.)

Wash your Swiss chard or other greens really well and cut out and discard any hard middle stems. Chop the leaves roughly.

Slice the mozzarella and crumble the feta. Set aside.

In an ovenproof pan that is big enough to hold all of the potatoes, sauté the garlic with a good drizzle of olive oil. Add the potato chunks into the garlic pan and cook for a few minutes, stirring them around so they are coated with the olive oil. Drizzle in a little more olive oil, if the pan is too dry.

Add the Swiss chard, cover the pot and allow the chard to wilt.

Sprinkle everything with some generous grinds of fresh black pepper and stir the pot so that the chard and potatoes are evenly distributed.

Top with the crumbled feta and sliced mozzarella.

Sprinkle with a little bit of cayenne or paprika for color, if desired. Drizzle with olive oil.

Bake, uncovered, in your preheated oven until the potatoes are tender and the cheesy top is golden and bubbling. Mine took about 30 minutes.

Enjoy!

Many thanks to our host for this week’s Fabulous Fall Foods Sunday Supper, Coleen of The Redhead Baker and, her host mentor, Conni of The Foodie Army Wife. Is summer still hanging on where you live or are you ready to celebrate autumn with seasonal fruit and vegetables and warming dishes for cold nights?

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi's Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy's Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane's Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma's Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee's Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D's Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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