Recipe of the Day: Chewy Soft Pretzels *National Soft Pretzel Month*

Chewy Soft Pretzels

Ingredients
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
2 teaspoons salt
4 to 4-1/4 cups all-purpose flour
8 cups water
1/2 cup baking soda
1 egg, lightly beaten
Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.

In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.

Place on greased baking sheets. Brush with egg; sprinkle with desired topping.

Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.

Recipe found here: Chewy Soft Pretzels

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Recipe of the Day: Pigs in a Blanket *National Pigs in a Blanket Day*

Neely’s Pigs in a Blanket

Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.

Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Recipe found here: Neely’s Pigs in a Blanket (fun video here, too)

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Recipe of the Day: Pink Velvet Cupcakes

Pink Velvet Cupcakes

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

Directions
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator. Yield: 2 dozen.

Editor’s Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Recipe found here: Pink Velvet Cupcakes

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Recipe of the Day: Sour Cream and Raisin Bars *National Raisin and Spice Bars Day*

Sour Cream and Raisin Bars

Ingredients
1 3/4 cups quick-cooking rolled oats
1 3/4 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter, melted
1 1/2 cups granulated sugar
4 egg yolks
3 tablespoons cornstarch
2 cups raisins (see note)
2 cups dairy sour cream

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch pan with foil, extending foil over pan edges; set aside. In a large bowl, combine oats, flour, brown sugar, and baking soda. Add melted butter and stir until well combined. Press 3 cups of the mixture on the bottom of the prepared pan. Set remaining mixture aside. Bake in the preheated oven for 15 to 20 minutes or until set and lightly browned. Cool in pan on a wire rack.

2. Meanwhile, in a medium saucepan, combine granulated sugar, egg yolks, cornstarch, raisins, and sour cream. Cook and stir over medium heat until thickened and bubbly. Pour raisin mixture over crust in pan; sprinkle with reserved oat mixture. Bake for 15 to 20 minutes more or until filling is set and top is lightly browned. Cool in pan on a wire rack for 1 hour. Cover and chill for at least 2 hours before cutting. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

from the test kitchen
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

If desired, substitute dried cherries, dried cranberries, snipped dried apricots, or snipped dried stemmed figs for the raisins.

Recipe found here: Sour Cream and Raisin Bars

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Recipe of the Day: Raspberry Truffle Cake Pops *National Cake Pops Day*

Raspberry Truffle Cake Pops

Ingredients
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Recipe found here: Raspberry Truffle Cake Pops

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Recipe of the Day: Cheddar-Bacon Dip *National Chips and Dip Day*

Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups (8 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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Recipe of the Day: Apple Nachos

Apple Nachos

Ingredients
36 caramels
1 tablespoon water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4-inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup miniature semisweet chocolate chips
3 tablespoons Halloween sprinkles

Directions
In a microwave, melt caramels with water; stir until smooth.

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately. Yield: 24 servings

Recipe found here: Apple Nachos

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Recipe of the Day: Deluxe Chocolate Marshmallow Bars *National Chocolate Month*

Deluxe Chocolate Marshmallow Bars

Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Spread over bars immediately. Chill until set. Yield: 3 dozen.

Recipe found here: Deluxe Chocolate Marshmallow Bars

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Recipe of the Day: Caramel Apple Cake Pops *National Cake Pops Day*

Caramel Apple Cake Pops

Ingredients
1 package spice cake mix (regular size)
1-1/2 cups finely chopped peeled tart apples
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons heavy whipping cream
2 tablespoons butter
1/2 cup confectioners’ sugar
2 packages (11 ounces each) Kraft caramel bits
1/4 cup water
39 lollipop sticks
1 cup finely chopped salted peanuts

Directions
Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely.

In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners’ sugar until smooth.

Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm.

In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator. Yield: 39 cake pops.

Recipe found here: Caramel Apple Cake Pops

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Recipe of the Day: Boston Cream Cupcakes

Boston Cream Cupcakes

Ingredients

SPONGE CAKE
4 lg eggs
2 c sugar
1 c whole milk
1/2 tsp vanilla extract
1/2 stk unsalted butter
get recipes @ goboldwithbutter.com
2 c self rising flour

GANACHE ICING
1 c heavy cream
8 oz baking chocolate, semi-sweet, chopped

PASTRY CREAM
4 egg yolks
1/4 c cornstarch
3/4 c sugar
2 c whole milk (divided use)
1 tsp vanilla extract
2 Tbsp butter, unsalted at room temp

Directions
1 CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.

2 Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.

3 Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.

4 GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.

5 PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.

6 In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.

7 Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)

8 Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.

9 Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool – about 15 minutes.

10 ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)

11 Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!

Recipe found here: Boston Cream Cupcakes

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