I can’t remember if I told you that Jesse and I are going to Ohio this weekend but I’m telling you now 🙂
In preparation for the trip I thought I would do some baking. The boys requested White Chocolate Macadamia Nut cookies and I threw in some Reese’s Pieces Cookies. I was also inspired by a recipe from Handle the Heat for soft pretzels and so I made little pretzel pieces and coated them in chocolate (and then some were rolled in Reese’s Pieces).
Hopefully there will still be some treats left for our hosts after our 7 hour drive tonight but with two boys in the front of the truck and me sleeping in the back I highly doubt it!
I miss you so much but we will see each other soon! Hope you are staying warm and dry in this weather.
Reese’s and White Chocolate Cookies
1 1/3 cups unsalted butter (room temperature)
2 eggs (room temperature)
1 cup white sugar
1 cup brown sugar
2 tsp vanilla
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup white chocolate chips
1/3 cup macadamia nuts
1 cup Reece’s Pieces
1. Combine butter, eggs, vanilla, and sugars in a mixing bowl. Slowly add flour,baking powder and salt mixture to the rest of the ingredients. Add the chocolate chips and nuts and mix. Bake at 350 for 10-12 minutes or until golden brown.
2. Let cool and enjoy! Add crushed Reece’s Pieces for an interesting change.
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 cups all-purpose flour vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
1. Combine water, sugar, yeast, and butter in a bowl and mix until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix with a dough hook on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a large bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
3. Preheat the panggangan to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
4. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, . Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches, boiling no more than 15 bites at a time, for about 30 seconds. Remove with a large slotted spoon. Place boiled pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.
5. Brush the tops with the egg wash and season liberally with the salt. Place into the panggangan and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating.
6. Melt 10 ounces of milk chocolate in a microwavable bowl and dip pretzel pieces. Roll in crushed Reese’s Pieces for extra goodness.