Get ready for some magic right in your kitchen, always. You cannot stop eating these Cinnamon Sugar Pretzel Bites. I’m sure you will feel the same way about them. Seriously, if you dare, try just one bite. They always bring back lovely, warm, nostalgic mall vibes.
Homemade versions are much better than those found in food courts. Making them yourself is very satisfying indeed, always. What makes these little bites so irresistible? It is the perfect mix of textures and taste right now.
The outside offers delightful crispiness, while the inside is soft and pillowy. They are perfectly chewy all around, which makes them great. Then comes the sugary, crunchy coating that blankets everything. The coating is wonderfully sweet, cinnamon – y, and tastes buttery here.
It makes these bites incredibly moreish, always. Every amazing bite deserves a good companion, perhaps. I’ve added a creamy cream cheese frosting dip for you. It sounds dangerously delicious, and it really is.
But who honestly could resist this amazing dip you see? It cuts through the warm spice beautifully, indeed, always. It makes every single dip pure bliss, always. Let’s talk about the ingredient stars that make this treat a masterpiece today. Every item plays a crucial role in achieving that great texture. For the dough, start with Active Dry Yeast and warm water.
This mix begins the rising process, which is absolutely essential, always. Getting the right water temperature proves very important, generally. It should be set right around 110°F; always check, please. Too – hot water kills the yeast, leading to dense bites fast. Brown Sugar joins the party inside the dough here. It performs a double duty in the dough recipe.
Sugar feeds the yeast and also adds a subtle sweetness. Beyond flavor, it makes the crust brown and golden, always. It creates a lovely color with a hint of caramel flavor overall. Can you ever make dough without flour? All – Purpose Flour provides the pretzels with the necessary structure, always. It is worked into the yeast mix and makes the bites chewy.
Getting the flour amount right is key to dough consistency. Unsalted Butter is another essential ingredient needed always. It adds richness, making the pretzels wonderfully tender too. Its important job isn’t quite done yet, okay. Melted butter helps the coating stick onto the warm bites now. It ensures every surface gets covered in sweet goodness.
Yeast Rolls
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer Stand mixer with dough hook recommended
- 2 9-inch Cake Pans
- 1 Wire Rack For cooling
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 cup sugar plus a pinch
- 1/2 cup warm water 105 to 115 degrees F
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/3 cup solid vegetable shortening
- 1 cup cold water
- 1 egg well beaten
- 4 1/2 cups all-purpose flour
- 2 tablespoons butter melted
Instructions
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
Notes
Do not forget that it helps make creamy frosting dip too. Now for the cool, slightly magical part: Baking Soda is here. It is not added directly into the dough, okay. This crucial bath makes the dark, glossy crust needed. It changes the water’s pH and affects the surface while baking now. You definitely should not skip this step here.
Before going into the oven, the bites get extra love from Egg Wash. A simple mix of egg and water may seem small, but it makes a difference. Brushing the tops gives a gorgeous, golden – brown shine always. It creates a beautiful finish and helps the color develop. This simple step adds visual appeal and helps the crust too. For an explosion of sweet flavor, you need Cinnamon Sugar Coating.
This essential blend includes Granulated Sugar plus Ground Cinnamon. It is mixed in a shallow dish and tossed with warm bites after butter. Sugar crystals plus the spice combo make a classic sweet coating. Finally, here is the perfect accompaniment needed. The Cream Cheese Dip proves just right for these. This dip is indeed a dreamy, smooth, tangy – sweet combo.
It is made from cream cheese, butter, sugar, vanilla, and milk mixed together. Beat it all together until smooth and fluffy as needed. It adds a cool, creamy element that is simply divine overall. Okay, now that the ingredients and their roles are known, let’s make the bites.
Making these Cinnamon Sugar Pretzel Bites is quite straightforward, you see. Following these steps ensures success for your batch. First things first: activate the yeast needed always. This is where the dough magic truly begins. Combine warm water (110°F), sugar, butter, and yeast in a mixer bowl.
Stir gently and let it sit until frothy on top. While the dough rises, prepare the next crucial steps now. Preheat the oven to 425°F always. Line two large baking sheets with parchment paper, please.
Oatmeal Cream Cheese Butterscotch Bars
Equipment
- 1 9x13 inch Baking Pan For baking the bars
- 1 Food Processor For making the crumble mixture
- 1 Electric Mixer Stand or hand mixer for the cream cheese filling
- 1 Sharp Knife For cutting the cooled bars
- 1 Aluminum Foil To create a sling for easy removal
Ingredients
Main
- 2 sticks unsalted butter at room temperature, cut into pea-sized pieces, plus more for pan
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 11-ounce bag butterscotch chips
- 1 8-ounce package cream cheese, at room temperature
- 1 14-ounce can sweetened condensed milk
- 1 lemon zested and juiced
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
- In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
- Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
- Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
- Call yourself a superstar!!!
- Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.
Notes
Find a warm spot for the dough to rise for about one hour now. Prepare a baking soda bath in a large pot of boiling water. Add 1/2 cup of soda carefully to the boiling water and boil the pieces for 30 seconds quickly. Remove them with a slotted spoon and place them onto baking sheets.
After boiling the pieces, arrange them on the baking sheets. Brush the tops with egg wash for a golden – brown shine. Bake for 15 to 20 minutes until they are a gorgeous golden brown, okay. Watch them closely as baking times vary always. The grand finale happens next with the coating.
While they are still warm, toss them completely with melted butter. Mix sugar and cinnamon in a shallow dish and toss the bites there. Toss the warm bites until they are evenly coated in sweet goodness, always. Every surface gets covered in sweet goodness, always. Arrange them on a serving platter alongside the dip, ready now.
It seems best to enjoy them warm, fresh from the oven, always. Store cooled bites in an airtight container for 2 days, or freeze them for later use. Thaw frozen unbaked bites before boiling and baking. Reheat baked ones in the oven or microwave as needed, always, please. Avoid overheating as this dries them out fast, always.
Enjoy every single bite! It is always a pleasure!
Bagel Breakfast Casserole
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Skillet
- 1 Large Bowl
- 1 Whisk
- 1 Slotted Spoon or Wooden Spoon
Ingredients
Main
- Unsalted butter or nonstick cooking spray for greasing the baking dish
- 1 tablespoon olive oil
- 8 ounces breakfast sausage casing removed (8 sausages) (see Cook's Note)
- 2 cups whole milk
- 3/4 cup half-and-half
- Pinch of cayenne
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 1 1/3 cups packed baby spinach
- 2 large plain bagels split and cut into 1-inch pieces
- 1 1/3 cups shredded provolone
- 8 ounces cream cheese cut into 1/2-inch cubes
- 2 tablespoons everything bagel seasoning
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
- Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
- Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
- Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.
Notes
Those Cinnamon Sugar Pretzel Bites? They’re amazing, truly something special. We just can’t get enough of them, seriously. Our kitchen keeps coming up with more treats constantly. So many sweet and savory ideas are buzzing around. We love finding new ways to bring delicious things home.
Making kitchen adventures simple is our goal. It feels rewarding every time you bake or cook. Even just making a quick snack is fun. Have you ever thought about adding something secret to cinnamon rolls? Our Test Kitchen shared a trick. It makes the rolls extra fluffy and so delicious.
The key ingredient is potatoes, you know. Mashed potatoes go into this top – rated recipe. This creates the ultimate soft rolls that everyone loves. An unexpected thing can make a big difference sometimes.
That perfect texture we all want comes from it. Brownies are always a big hit with people. We have a couple of versions that might surprise you. One recipe makes moist, cake – like bars for crowds, and you can have 24 brownies ready fast.
Homemade Soft Pretzels
Equipment
- 1 Stand Mixer with Dough Hook
- 1 Large Pot or Roasting Pan For the baking soda bath
- 2 Half Sheet Pans
- 1 Large Flat Spatula For removing pretzels from boiling water
- 1 Cooling Rack
Ingredients
Main
- 1 1/2 cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 1/2 cups
- 2 ounces unsalted butter melted
- Vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Instructions
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
Less than an hour is all you need. This is great when you want something impressive quickly. They taste sweet and tangy. Topping them also adds more flavor.
Creamy homemade frosting and pecans are good choices. They make these treats truly special. But we also explore weird ingredients in brownies. It might seem odd, but black beans work. We have a tasty, low – sugar recipe that uses them.
Applesauce is in there too. It sounds unlikely, but trust us on this one. There is also a twist on classic brownies. It uses almost a cup of sweet potatoes. This treat is packed with good things, such as vitamins and minerals.
Roasted Sweet Potato Quick Bread
Equipment
- 1 Baking dish (8x4 inch)
- 1 Electric mixer (with whisk attachment)
- 1 Rubber Spatula Essential for gentle folding
- 1 Small Saucepan For making the honey-orange glaze
- 1 Grater For orange zest
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup roasted sweet potato skinned and mashed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- Zest and juice from 1 large navel orange
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
- Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
- Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
- Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
- Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
Notes
It tastes like you’re indulging. But you feel good when snacking. It’s amazing how humble ingredients work together to make something truly delicious. Muffins are another favorite food. Their grab – and – go nature is great.
Endless flavor possibilities exist for muffins. We have a recipe for tender ones. Blueberry Muffins can be ready fast. They can be on the table in under an hour.
They turn out great each time. This makes them a good choice for breakfast pastries. If you like coffee, try these. Our Coffee Cake Muffins are inspired by Vietnamese coffee. They have a coffee flavor throughout. It’s in the batter and the crumble.
Even the icing has it. It has a unique taste. It pairs well with your morning coffee. We also offer Double Chocolate Muffins. These are a dream for chocolate lovers. They are super rich.
Honey Cornbread Muffins
Equipment
- 2 Mixing Bowls One large for dry ingredients, one for wet.
- 1 Whisk For combining wet ingredients.
- 1 12-cup Muffin Tin Standard size for muffins.
- 12 Muffin Liners Paper or silicone liners.
Ingredients
Main
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 stick butter melted
- 1/4 cup honey
Instructions
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Notes
They are packed full of cocoa powder. Chocolate chips go in too. They satisfy your chocolate craving the best. To make them even better, add chocolate ganache on top. This makes the flavor more intense.
Don’t forget our Chocolate – Cherry Muffins. Bittersweet chocolate and dried cherries are amazing together. The recipe says they taste best when warm. You can also freeze them for months. It’s a quick homemade pastry for any mood. If you want something more traditional,
or maybe a special project, the Danish Kringle Pastry is an option. This homemade recipe is a holiday tradition. It’s often stuffed with almonds. Apricot fruit spread is there too. A drizzle of icing looks nice.
Chocolate Chocolate Chip Cookies
Equipment
- 2 Mixing Bowls One medium, one large
- 1 Measuring Cups and Spoons
- 1 Electric Mixer or Whisk/Spatula For creaming butter and sugar
- 2 Baking Sheets Greased
- 1 Cooling Rack
Ingredients
Main
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs beaten
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa
- 2 cups chocolate chips 2 Hershey's chocolate bars, chopped or M&M'S
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
- For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
- For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
Notes
2. When combining wet and dry ingredients, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
3. Using high-quality cocoa and chocolate chips will significantly enhance the depth of chocolate flavor.
4. For thicker, chewier cookies, consider chilling the dough for at least 30 minutes before baking. This also helps prevent excessive spreading.
Sliced almonds are the perfect touch, adding a beautiful and tasty element. Hot Cross Buns are also available. People usually eat these on Easter.
They taste delightful year – round. This pastry has a sweet, subtle taste with a hint of spice. Scoring them creates a crisscross pattern. Decorating them with frosting adds charm.
For small, handheld treats, we love Strawberry Hand Pies. You start with flaky homemade dough. Then you fill pockets in the dough with strawberries. A sweet filling is made for this, using butter, sugar, and cornstarch. Lemon juice and chopped strawberries go in too.
You can use cookie cutters to shape them, giving them a signature charming look. They are an easy dessert to make, perfect for when you don’t want to share.
White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds
Equipment
- 1 Heavy Saucepan For cooking the rice pudding base.
- 1 Whisk Essential for stirring and tempering egg yolks.
- 1 Small Bowl For tempering the egg yolks.
- 1 Large Bowl For chilling the finished pudding.
- 1 Small Saucepan For warming the cherry sauce.
Ingredients
Main
- 4 1/2 cups whole milk
- 2/3 cup long-grain white rice
- 2/3 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg yolks
- 3 tablespoons whipping cream
- 4 ounces good-quality white chocolate recommended: Lindt or Valrhona, chopped
- 1 tablespoon grated orange zest
- 1/4 teaspoon ground cinnamon
- Warm Cherry Sauce recipe follows
- Whipped cream for garnish, optional
- 1/4 cup slivered almonds toasted, for garnish
- 1 cup cherry preserves
- 1/4 teaspoon ground cinnamon
- 3 tablespoons kirsch cherry brandy
Instructions
- Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
- Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
Notes
That is totally understandable. Stepping into harder territory is rewarding. The Apple – Cheddar Strudel takes effort. This project gives you beautiful layers, with flaky pastry surrounding sweet apples. What makes this one interesting?
Shredded sharp cheddar cheese is added. It brings a savory element. This pairs surprisingly well with apples. The recipe walks you through it step by step.
Step – by – step guidance is given, which helps ensure success, even with complex recipes. Another unique layered pastry is Crinkle Cake.
Maybe you haven’t heard of it? Get ready to be curious about this favorite. It uses layers of phyllo dough. The dough is specifically crinkled and then placed in a baking dish. A vanilla custard goes over the crinkled layers.
Mamo's Apple Strudel
Equipment
- 1 Large Pot For cooking the apple filling
- 1 Pastry Brush For buttering phyllo layers and basting
- 1 Baking Pan For baking the strudel logs
- 1 Waxed Paper For laying out and rolling phyllo dough
- 1 Sharp Knife and Cutting Board For prepping apples and cutting strudel
Ingredients
Main
- 10 to 12 Granny Smith apples peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick 1/3 cup sugar and 1 cup plain breadcrumbs
Instructions
- As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
- Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
- Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
- Preheat the oven to 350 degrees F.
- In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
- On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
- Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
- Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
- Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
- Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
- Cut into pieces while still hot so the crust won't break.
Notes
Honey syrup finishes it all off. This mix creates a delightful contrast, with crispy edges meeting a creamy center. It offers a truly unique texture. The taste is also special.
Beyond sweet items, we make savory bites. These delightful bites come from our kitchen. They are perfect for snacking and good for entertaining. Enjoy them alongside other dishes. Think of alternatives to fried snacks, things that are just as satisfying.
We have crispy, gluten – free polenta fries. They are super crispy on the outside. The middle is tender. They are perfect for dipping in anything.
We also explore lighter, healthier versions. Air Fryer Zucchini Chips are an example. They have a tender middle part, surrounded by a crisp, flavorful shell. They are ready really fast; it takes under 25 minutes.
Poached Pears in Honey, Ginger and Cinnamon Syrup
Equipment
- 1 Saucepan Large enough to hold all pears submerged
- 1 Vegetable Peeler
- 1 Sharp Knife For peeling ginger and splitting vanilla bean
- 1 Slotted Spoon To remove pears from hot liquid
- 1 Measuring Cups and Spoons
Ingredients
Main
- One 750-ml bottle Moscato wine or other sweet dessert wine
- 2 cups Simple Syrup recipe follows
- 1 cinnamon stick broken in 1/2
- 2 tablespoons honey
- One 3/4-inch piece fresh ginger peeled, and finely chopped
- 1 vanilla bean split lengthwise
- 6 small firm, ripe Anjou pears, peeled
- Serving suggestion: Vanilla ice cream or gelato
- 2 cups sugar
- 2 cups water
Instructions
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
Notes
They are a great choice, good for eating alone or serving with dips. You get that satisfying crunch feeling without being heavy. Speaking of dips, they go well with many bites.
Both sweet and savory things work. Dips make any snacking better. Just like pretzel bites need a dip, a selection of dips improves the experience.
We have simple vegan dips that are game – changers for parties. Imagine a creamy, cheesy dip. The vegan spinach artichoke dip takes little time to make; it’s ready in under 30 minutes.
It also uses healthy, wholesome ingredients. Or maybe a creamy, rich French onion dip. It is made from scratch, with vegan sour cream as the base.
Just three simple steps are needed. For queso fans, we have this: a 5 – minute vegan cheese sauce exists. It is gooey and velvety soft, so cheesy and incredibly fast.
The recipe notes that it’s also nut – free, oil – free, and gluten – free. Even people on a paleo diet can enjoy this classic. And you can never go wrong; creamy hummus is always good, described as fluffy and smooth here.
This version is oil – free. It is perfect with pita chips, or you can just use veggies. These dips show how easy it is to create flavorful accompaniments. They complement everything from fries to chips.
French Onion Dip
Equipment
- 1 Large Saute Pan For caramelizing onions
- 1 Medium Bowl For mixing dip base
- 1 Sharp Knife For slicing and chopping
- 1 Cutting Board For preparing onions and shallots
- 1 Spatula or wooden spoon For stirring and mixing
Ingredients
Main
- 2 tablespoons canola oil
- 1 tablespoon butter
- 2 Vidalia onions sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
Notes
Even unique pairings with sweet bites work. This shows our focus on versatile recipes. They fit into different occasions easily and meet different dietary needs. Everyone can find something delightful. Making and enjoying food is key.
Whether it is a quick muffin, a unique brownie for guests, a traditional holiday pastry, a handheld sweet treat, a rewarding baking project like strudel, or savory bites and dips for snacking, our kitchen helps you with it all. We love bringing these recipes to you. They are tested and reliable, absolutely delicious each time.
It encourages exploring new flavors and trying new techniques too. Do it with confidence and joy always. We wish you happy baking and snacking.
These are just some highlights for you. There are many wonderful recipes available. Each has its own charm and its own deliciousness. Exploring them shows variety.
Creativity goes into our kitchen projects, all designed to be accessible for home cooks and enjoyable for you. We hope this gives you inspiration. Try something new now.
Related posts:
24 Pastry Recipes That Taste Like They Came from a Bakery
Cinnamon Sugar Pretzel Bites
40+ Vegan Super Bowl Recipes: Snacks and More
