Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, October 01, 2014

Beer Pretzel Bread Bowls



Welcome to the Foodie Extravaganza!  

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is pretzels with an optional ingredient of caramel.  Yes, October is National Pretzel Month along with a whole array of other delightful things!! Get excited!! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month.  If you are a blogger and 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're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


I knew when this month's ingredient was announced, that I wanted to try beer pretzels. I've made soft pretzels before, shaped them into hearts and even made some delicious pretzel dogs. But beer and pretzels definitely go together. And what goes with beer and pretzels? That's right, cheese! So I filled the bowls with beer cheese soup {check back Friday for the recipe for that - you'll love it!}


Though the recipe sounds a bit complicated, it really isn't - and you really want that extra step of boiling the pretzel bowls in the baking soda water in order to get the perfect pretzel texture.


I loved the flavor of the beer in this pretzel bread.  I used a beer from a local brewery - Mother Earth's Cali Creamin' Vanilla Cream Ale, which added the perfect amount of malty flavor and just a hint of vanilla.  If you can get your hands on a bottle of this, you must try it.  This may be my new favorite!



Before you check out my recipe, take a look at the other Foodie Extravaganza entries!

 15 Pretzel Recipes via Foodie Extravaganza






Beer Pretzel Bread Bowls

by Susan @ Love from the Kitchen
Prep Time: 30 minutes plus about 1 1/2 hours to rise
Cook Time: 25 minutes
Ingredients (8 small bread bowls)
  • 1 1/2 wheat beer
  • 1 package dry active yeast
  • 2 tablespoons confectioners' sugar
  • 8 tablespoons butter, melted and divided
  • 1 1/4 teaspoons salt
  • 1 1/2 cups bread flour
  • 2 cups all-purpose flour
  • 2 cups very hot water
  • 2 tablespoons baking soda
  • Nonstick spray
  • Coarse sea salt
Instructions
  • In a large, non-reactive bowl, heat the beer in the microwave in 20 second increments until lukewarm, about 110 degrees.
  • Add the yeast, stir, and let it activate, about 3 minutes.
  • Next add the confectioners’ sugar and 4 tablespoons of the butter and stir to combine.
  • Sift together the salt, bread flour, and all-purpose flour. Add to the yeast mixture and knead for about 8-10 minutes, using either the hook attachment of a stand mixer or your hands.
  • Add the dough to a greased bowl and cover with plastic wrap and let it rise in a warm, moist environment until double in size, about 1 hour.
  • After the dough has risen, divide it into 8 equal portions. (I like to make 8 small bowls, holding about 1/3 cup of soup - you can make 4 larger bowls if you like) Form into balls and place on a lightly floured surface.
  • Cover balls with plastic wrap, allow to sit until doubled in size, about 20 mintes.
  • Preheat oven to 375.
  • Fill a large pot with water, making sure there is room for it bubble up without spilling over, but deep enough for the large dough balls. Bring water to a boil, add the baking soda. Cut an X into the top of each ball. Gently place one of the balls in the baking soda water and cook, turning once, for about 30 seconds. Remove from water and place on a baking sheet covered with a Silpat, or sprayed with cooking spray, cut side up. Repeat for all bread balls.
  • Brush liberally with melted butter, sprinkle with salt.
  • Bake at 375 for 25 minutes, or until a dark golden brown in color.
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Monday, September 29, 2014

Tuesday's Table for September 30, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Countrified Hicks' Corn Cob Jelly.  I have totally been wanting to try this for a couple of years - maybe this is a sign that I need to make it this year!   To see how to re-create this, step-by-step, in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




zentMRS - Love in the Kitchen
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Friday, September 26, 2014

Mini Donut Icebox Cake


Icebox cakes are pretty, layered desserts a bit like a trfile.  They are a snap to make - assemble in just a few minutes the night before and you've got a beautiful, rich and creamy dessert the next day.



This dessert is the essence of simplicity with just 4 ingredients. The magic is a few hours in the refrigerator - transforming those ingredients into sweet, creamy deliciousness.


This recipe lends itself to variations too.  Try adding a tablespoon of instant espresso powder to the whipped cream for Coffee and Donuts.  Or use chocolate covered donuts and drizzle with chocolate sauce.  Let your imagination be your guide!



Mini Donut Icebox Cake

by Susan @ Love from the Kitchen
Prep Time: 15 minutes
Cook Time: chill 12 hours to overnight
Ingredients (6 servings)
  • 18 miniature glazed or powdered doughnuts
  • 1/2 cup confectioners' sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
Instructions

  • Cut 12 of the miniature doughnuts in half horizontally, using a serrated knife, to make a total of 24 thin donuts. Use the palm of your hand to lightly smash each donut half.
  • Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream for about 3 minutes or until firm peaks form when the beaters are lifted.
  • Put 1 doughnut half cut-side down in the bottom of an 8-ounce mug. Top with 2 tablespoons of the cream and spread out into an even layer. Repeat the layering to make 3 more layers of doughnuts and cream, ending with a layer of cream on top. Repeat the layering process in 5 more mugs.
  • Cover the mugs with plastic wrap and refrigerate 12 hours or overnight to let the doughnuts soften.
  • When ready to serve, place one of the remaining donuts on top of each mug and serve immediately.
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Monday, September 22, 2014

Tuesday's Table for September 23, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Sweet Carolina Charm's Smoke Gouda White Pizza.  I love pizza, and I frequently make pizza from scratch.  I've never tried a white pizza - and the smoked gouda makes it sound so tempting!   To see how to re-create this. step-by-step, in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




zentMRS - Love in the Kitchen
Pin It