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t remember if I told you that Jesse and I are going to Ohio this weekend but I Travel Food
Dear Sally,

 

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.

Love,
Jess

Reese’s and White Chocolate Cookies
t remember if I told you that Jesse and I are going to Ohio this weekend but I Travel Food
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.

Soft Pretzels
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.
Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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