Advertisement

pretzels

Traditional Bavarian Pretzels | JavaCupcake.com

Traditional Bavarian Pretzels

Crisp, salty outside with a soft, chewy inside make these traditional Bavarian pretzels a delicious treat! Serve sliced with butter or mustard and you’ve got the perfect afternoon snack!

Traditional Bavarian Pretzels | JavaCupcake.com

It’s been on my bucket list to make the perfect replica of the German pretzels I’ve eaten for the last five years.  Crispy outside with big chunks of salt and then chewy, fluffy and so flavorful on the inside… the Germans do pretzels right!

Traditional Bavarian Pretzels | JavaCupcake.com

I’ve made pretzels before, but they were super soft and didn’t have that crunch I was looking for.  So, after the first of the year, I set out to find a recipe for the perfect Traditional Bavarian Pretzels.   I think I found it.

Traditional Bavarian Pretzels | JavaCupcake.com

Besides their smaller size (I had lots of people to share these with so I made them smaller), these pretzels taste almost identical to the pretzels from the local bakery.  My favorite way to serve them is sliced in half, smear butter on both sides, then sandwich back together to eat!  My husband loves to eat these pretzels with a coarse grain mustard.  You really can’t go wrong.

Traditional Bavarian Pretzels | JavaCupcake.com

Despite the 2-3 hours they took to make and the number of steps necessary to perfect these pretzels, the recipe only consists of 8 simple ingredients.  As a baker, I already have everything needed to make these, so I’m certain that you have all the ingredients in your cabinet as well.

Nothing fancy required.  Simple, yet delicious.  Pure pretzel perfection.

I also made a 90-second video (at the top) to show you just how simple it is to make these Traditional Bavarian Pretzels!

Enjoy!

Traditional Bavarian Pretzels

Yield: 18 pretzels
Prep Time: 3 hours
Cook Time: 21 minutes
Total Time: 3 hours 21 minutes

Ingredients

  • 1 packet (1/4oz or 2 1/2 tsp) active dry yeast
  • 1 Tbsp sugar
  • 50 ml lukewarm milk (no hotter than 110F)
  • 500 g (3 3/4 cup) all-purpose flour
  • 250 ml lukewarm milk
  • 1 tsp salt
  • 40 g unsalted butter
  • 1 liter water (4 cups)
  • 3 Tbsp baking soda
  • 1/4 cup coarse salt
  • 1/4 cup flour, for kneading
  • Food scale

Instructions

  1. Line a large baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the dough hook, stir gently together the yeast, sugar and 50 ml lukewarm milk. Let sit for 15 minutes until frothy.
  3. With the mixer on low, add the salt, flour and 250 ml lukewarm milk. Mix on medium-high speed for about 2 minutes until a dough ball forms. If all of the dough doesn't come up off the bottom of the bowl, add 1 Tbsp addition milk then mix again to form the ball.
  4. Cover the bowl with a damp towel and place in a very warm place to rise. The dough should double in size. This should take about 30-45 minutes if the room is warm enough. (Hint: Turn on the oven to 350F and crack it open to help heat the room.)
  5. On a lightly floured surface, knead the risen dough for about 2 minutes until smooth.
  6. Weigh the dough ball in grams and divide by 18. Make 18 even balls of dough.
  7. On a clean surface, roll each ball of dough into a sausage shape 30-35cm long with the center thicker than the ends. Form the dough into the pretzel shape and gently place on the prepared pan. Once all the dough is rolled and formed, let the pretzels rise for 20 minutes in a warm place. (NOTE: If the dough is not rising, it's not warm enough in your kitchen.)
  8. After they have risen, place the tray of pretzels in the refrigerator to chill for 1 hour.
  9. Prepare a second large baking sheet by generously spraying with cooking spray.
  10. After the pretzels have chilled, boil the water in a large pot and gently add the baking soda. (NOTE: The solution will bubble up violently so use caution when adding the baking soda.)
  11. Two at a time, using a slotted spoon or spatula, place the pretzels into the water. Flip them over a few times to coat them in water and boil for 30 seconds.
  12. Lift the pretzels out of the pot and tap to drain the water off. Place them on the greased baking sheet.
  13. Immediately sprinkle with coarse salt and cut a slit in the fattest part of the dough.
  14. If you are using a non-stick pan, place a second sheet directly under the sheet the pretzels are on. This will help prevent the bottoms from burning.
  15. In an unpreheated (cold) oven place the pan of pretzels on the upper-middle rack. Turn the oven on to 430F degrees and bake for 18-22 minutes or until the bottoms are a dark caramel brown color.
  16. Turn the oven onto high broil and continue baking 3-5 minutes or until the tops are crisp, dark caramel brown. Some of the smaller ends may even get dark brown.
  17. Allow to cool for 15 minutes then serve immediately. Best if eaten that day.
  18. To serve Bavarian style, slice the pretzels in half and smear both halves with butter. Sandwich back together and enjoy!
  19. The pretzels individually for 30 seconds in the boiling Natronwasser give (the pretzels swimming), get out with a slotted spoon, drain and sprinkle with coarse salt to taste. Thereafter, on a well greased baking sheet (do not use baking paper, the liquor destroyed it!). When the sheet is full, slide in a cold oven (!). An alarm clock on 18 minutes and put on 220 ° C (gas mark 4) heat. If the pretzels after about 18 - golden brown for 20 minutes they are ready.

 

Large Batch Cookie Bars | JavaCupcake.com

Large Batch Cookie Bars

Have you ever needed to make a colossal amount of cookies for an event but didn’t want to spend all that time rolling out each cookie and baking 10 trays?  Now you don’t have to with my recipe for Large Batch Cookie Bars!

Large Batch Cookie Bars | JavaCupcake.com

My local USO serves “Dinner for Soldiers” twice a week and volunteers make and serve all the food at each dinner.  Since my family has been going to these dinners about once a week I thought it was about time that I gave back and brought dessert!

However, since I knew the USO serves 100-150 people each meal, I really didn’t want to spend hours and hours making that many cupcakes or cookies… so I made cookie bars instead!

Large Batch Cookie Bars | JavaCupcake.com

This recipe for  Large Batch Cookie Bars makes over 100 cookies and is the perfect way to make a delicious dessert for a large group.   Baking cookies in a large sheet pan is not only less time consuming, but it’s so easy that you’d be silly not to make them this way!

To make each cookie special, I lined pretzels across the top of the batter before baking.  This not only made each cookie bar individual, but it made the cookies easy to cut so that they were all almost even in size.

Large Batch Cookie Bars | JavaCupcake.com

The great thing about Large Batch Cookie Bars is that you can mix in almost anything you want to them.  I could have used M&Ms, a variety of chocolate chips, raisins, nuts and even pretzel sticks on the top.  It doesn’t really matter as long as you keep the amount the same.  Three pounds of chips and enough toppings to cover the top of the batter.  Easy peasy!

Large Batch Cookie Bars | JavaCupcake.com

These cookies went like hot cakes at the “Dinner for Soldiers”!  I even had friends and neighbors come out to the dinner just so they could get their hands on one!

So, the next time you need to make a large amount of cookies or dessert for an event, try these Large Batch Cookie Bars… quick easy and so good!

Happy Baking!

Large Batch Cookie Bars

Large Batch Cookie Bars

Yield: 108 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 2 1/2 lbs all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp salt
  • 1 1/2 lbs unsalted butter, room temperature
  • 1 1/2 lbs creamy peanut butter
  • 1 lb light brown sugar
  • 1 lb granulated sugar
  • 6 large eggs
  • 3 large egg yolks
  • 3 lbs semi-sweet chocolate chips
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat oven to 350F degrees.
  2. Line 2 15in x 21in x 1in pans parchment paper. Make sure the paper goes over the sides so that the entire cookie can be lifted out after baking by lifting from the paper. Lightly spray the paper with non stick baking spray.
  3. In the bowl of your professional size stand mixer (if you don't have a large pro mixer, you may need to break this into two batches) cream together the butter and peanut butter.
  4. Add both sugars and cream together for 3-4 minutes on high-speed until light and fluffy.
  5. While that is creaming together, in another bowl, whisk together the flour, baking powder and salt.
  6. In another bowl, lightly beat the eggs together with the vanilla.
  7. Once the butter & sugar is creamed, add the eggs in three parts and mix well after each addition. Beat on high for 1 minute to thoroughly incorporate all the eggs. Make sure to scrape the sides and bottom of the bowl to ensure everything is combined.
  8. In three parts, add the flour and slowly mix to incorporate after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
  9. Add the chocolate chips and turn the mixer on slow until they are dispersed evenly throughout the dough.
  10. Add half the mixture into each prepared baking sheet. Press the dough into the edges and sides of the sheet and smooth out the top so that the cookie is flat and evenly distributed.
  11. Press the pretzels into the dough in 9 even columns with 6 rows. (see photo)
  12. One pan at a time, bake for 18-20 minutes.
  13. Allow to cool completely in the pan before removing to a cutting board to cut.
  14. Cut each bar between pretzel. You will get 54 bars from each pan.

 

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

Pretzel Shaped Cinnamon Sugar Cookies

Surprise your friends and family with your favorite sugar cookie kicked up a notch with my Pretzel Shaped Cinnamon Sugar Cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

My sweet neighbor Amanda had a baby this week!  A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him.  Of course, I had to bake for this sweet baby’s Mamma and Grandma and decided on Amanda’s favorite cookie recipe of mine.  Sugar cookies!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

Instead of baking plain cookies, I decided to mix things up a bit and shape the dough into pretzels.  I mean, we are in Germany after all!  And to add another dimension of flavor, I added cinnamon to the batter and to the frosting!  These Pretzel Shaped Cinnamon Sugar Cookies are soft, savory and sweet at the same time and so delicious!

Pretzel shaped Cinnamon Sugar Cookies {Video Tutorial} | JavaCupcake.com

To decorate the pretzels, I left a few without frosting and used white jimmies to act as the “salt” on the pretzel.  Some I drizzled with chocolate while others I frosted and coated in rainbow jimmies and nonpareils.  These really are so delicious and so cute… you need them in your life!

I made a quick video of how I rolled and shaped the pretzels.  I hope it helps with you making them yourself!

Happy Baking!

 

Pretzel shaped Cinnamon Sugar Cookies

Yield: 1 dozen
Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour 38 minutes

Ingredients

Cookies

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon

Frosting

  • 1/4 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp heavy cream
  • 1-2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Decorating Supplies

  • Jimmies
  • Nonpareils
  • Melted chocolate
  • gold sprinkles

Instructions

Cookies

  1. In the bowl of an electric mixer, cream together the butter and shortening.
  2. Add the sugar, eggs, and extract and mix on high until light and fluffy – about 4-5 minutes.
  3. In another bowl, whisk together the cinnamon, flour, baking powder and salt.
  4. Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
  5. Cover and chill at least 1 hour.
  6. Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
  7. Weigh 2.5oz of dough. Roll the dough into a 12-13 inch rope.
  8. Take each end and fold it up and over onto itself, twisting once. Make a small indentation into the dough where the ends will attach. (See video)
  9. Bake for 7-9 minutes or until they begin to brown on the bottom slightly.
  10. Allow the cookies to cool for about a minute or two before removing them to a wire rack to cool completely.

Decorate

  1. Apply a thin layer of frosting to the cookie and sprinkle any sprinkles or jimmies over the top.
  2. You can also use a small flat piping tip attached to a bag filled with frosting and pipe any decoration on the cookie you want.
  3. I used white jimmies to look like salt on a few. I melted chocolate and drizzled that over a few others and garnished with gold sugar crystals. The possibilities are endless! Just be creative!

 

Chocolate Beer & Pretzel Cake | JavaCupcake.com

Chocolate Beer and Pretzel Cake

Over the years, I’ve had many people guest post on my blog (you can see all those cool bloggers here!), the majority of which either had their own blog or were avid bakers.  This year, I’m doing something a little different. Instead of inviting a professional blogger to guest post, I’ve decided to mentor an inspired baker who wants to start her own food blog and have that person contribute to JavaCupcake.  Meet Roxana!

Meet Roxana! | JavaCupcake.comRoxana has been a loyal reader of JavaCupcake for many years and I have loved her continued dedication to leaving comments, Facebook messages and her overall desire to be a part of the JavaCupcake community.  Last year, Roxana stepped up when I put a call out to my readers asking for help with some technical upkeep on the back end of my blog.   You may have noticed the new JavaCupcake Recipes board on Pinterest, Roxana was responsible for creating that!

As a part of my #BakerMentor program, once a month Roxana will be posting a new recipe.  I’ll be guiding her on how to create recipes, photograph her creations and showing her the ins and outs of out to create a blog post!   This is her first recipe and I’m pretty impressed!  It took me years of baking before my cakes looked this amazing!

So without further adieu… here’s Roxana!

Chocolate Beer & Pretzel Cake | JavaCupcake.com

If you’ve ever watched QVC on a Sunday and seen David Venable do his “happy dance” after taking a bite of delicious food, then you have an idea of how excited I am to be posting here on JavaCupcake! I’ve been following Betsy’s blog for some time now and am honored that she’d allow me and my newbie-self to hang out with you guys. Thanks Betsy for being an inspiration to me and taking me under your wing! xox

So, before I get overly squishy let’s get to the recipe. 😉

Beer-Pretzel-Cake2

I was recently working on a cupcake recipe for my friend Kirsten’s blog. Although I do not drink beer, I decided that I wanted to try using it in my recipe. I mean, it tastes good in bread so why not? I also knew that I didn’t want to use Guinness because I knew plenty cupcake/cake recipes already existed using it. That’s when my brilliant husband (who by the way, also doesn’t drink beer) suggested I try using chocolate beer. I was surprised that such a thing even existed. So I turned to my sister and brother-in-law (because they actually drink beer and they like to cook with it) for some help and Rob delivered! He gave me a chocolate oatmeal stout to try in the recipe.

Beer-Pretzel-Cake1

Can I just tell ya… AWESOME! I was so happy with how the cupcakes turned out that I decided to use the leftover beer in this Chocolate Beer Pretzel Cake!  Waste not, want not… right? If you are a lover of salty and sweet then this is the cake for you. My sister, Corinna, actually said “I think this is the best cake I’ve ever put in my mouth” when she tasted the cupcake version.

Beer-Pretzel-Cake4

When I made the cake I noticed that the beer flavor came through a little more without being overpowering. Peanut butter buttercream, mini chocolate chips, and pretzel crumble finish this cake off. If you can believe it, the only thing I forgot was the caramel! So if you really want to kick the cake up some more, drizzle some caramel on the top. 🙂 Grab a tall glass of milk or your favorite beer and enjoy some Chocolate Beer and Pretzel Cake!

*You can find the original cupcake recipe that inspired this cake here. If your curious about what I might be baking next, check out my Facebook page The Red Eye Baker.

Chocolate Beer and Pretzel Cake

Chocolate Beer and Pretzel Cake

Yield: 1 2-layer 8" cake
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Ingredients

PRETZEL CRUMBLE

  • ½ c salted pretzel sticks
  • 2 Tbsp butter, melted
  • ½ Tbsp brown sugar
  • ¼ c mini chocolate chips
  • Homemade caramel sauce or your favorite store bought (optional)

CHOCOLATE BEER CAKE

  • 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
  • 1 c (2 sticks) butter
  • ¾ c unsweetened cocoa powder
  • 2 c flour
  • 2 c sugar
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temperature
  • 2/3 c sour cream
  • 2 tsp vanilla

BUTTERCREAM

  • 1 c (2 sticks) butter, room temperature
  • 1 c heaping of creamy peanut butter
  • 3 - 4 c powdered sugar
  • ½ c heavy cream
  • 1/8 tsp salt
  • 1 tsp vanilla

Instructions

PRETZEL CRUMBLE

  1. In a food processor, pulse the pretzel sticks into small chunks.
  2. Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
  3. Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.

CHOCOLATE BEER CAKE

  1. Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
  2. In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
  3. Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
  4. In a large bowl, whisk the flour, sugar, baking soda, and salt together.
  5. In a separate bowl, whisk the egg together with the sour cream
  6. Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
  7. Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
  8. Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
  9. Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.

PEANUT BUTTER BUTTERCREAM

  1. Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
  2. Turn the mixer to low and slowly add powdered sugar ½ c at a time.
  3. Add the salt and the vanilla.
  4. Add the heavy cream and beat on high until light and fluffy.

ASSEMBLY

  1. Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
  2. Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
  3. Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
  4. Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
  5. Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).

*Cake can be stored at room temperature in a covered container for a couple days. You can refrigerate it, but allow to come to room temperature before serving.

Sweet & Salty:
Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

This week is the “Week of the Dragoon” for the 2nd Cavalry Regiment here in Vilseck, Germany and tomorrow is Family Day.  (Basically, my husbands unit is having a giant birthday party for itself before they go on pre-deployment leave.)  I decided to donate cupcakes to the event to be sold at the 2/2 CR Cougar Foundation table.  The Cougar Foundation is the non profit organization that supports the 2nd Squadron in 2 CR… an organization that I’m a member of.

I decided to make a cupcake that I knew everyone would love… chocolate peanut butter.  But hmm… I’ve made that cupcake or cake a bazillion times.  Uhmp…. I need to kick it up a notch and add some flair! So, I’ve put a pretzel crust on the bottom of the cupcake and topped it with a chocolate dipped pretzel and a drizzle of chocolate ganache.  Om nom nom nom The perfect combination of sweet and salty – chocolatey and peanut buttery.  YUM!

Enjoy!

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

Chocolate Peanut Butter Pretzel Cupcakes

Yield: 3 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache and a chocolate covered pretzel! Delish!

Ingredients

Pretzel Crust

  • 3 cups salted pretzel sticks
  • 1/2 cup unsalted butter, melted
  • 2 Tbsp brown sugar

Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Peanut Butter Buttercream

  • 2 cups unsalted butter, room temperature
  • 2 1/3 cups creamy peanut butter (I use JIF)
  • 6 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp salt

Chocolate Ganache

  • 150g 50% cocao Lindt chocolate (any semi-sweet baking chocolate would work)
  • 3/4 cup heavy whipping cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla

Chocolate Covered Pretzel (for garnish)

  • 1 bag large thin pretzels
  • 1 cup semi-sweet chocolate chips, melted

Instructions

Pretzel Crust

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Using a food processor, pulse the pretzels until they are in small chunks.
  3. Add the melted butter and brown sugar and process on high until combined and the pretzels are in small crumbs.
  4. Press 1 tablespoon of pretzel crust into the bottom of each cupcake liner.
  5. Bake for 10 minutes.

Chocolate Cupcakes

  1. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  2. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, buttermilk and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  4. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  5. Scoop batter over the pretzel crust until 3/4 full.
  6. Bake 17-19 minutes.
  7. Allow to cool in pans before removing to a wire rack to cool completely before frosting.

Peanut Butter Buttercream

  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes. Scrape the sides of the bowl several times.
  2. Add the powdered sugar and mix on medium until combined.
  3. Add the salt and heavy cream, mix until smooth.
  4. Beat on high for 1-2 minutes or until fluffy and the color has lightened.

Chocolate Ganache

  1. Chop chocolate into very small pieces and place into a glass bowl.
  2. On medium high heat, bring heavy cream to a simmer.
  3. Immediately pour cream over the chopped chocolate and let sit for 30 seconds to 1 minute.
  4. Stir gently until all the chocolate has melted.
  5. Add the butter and vanilla and stir until combined.

Chocolate Covered Pretzels

  1. Dip half of the pretzel into the melted chocolate. Set on wax paper to harden.

Assembly

  1. Using a large round star tip, pipe swirls of buttercream onto each cupcake.
  2. Drizzle 1 Tbsp chocolate ganache over the buttercream.
  3. Gently press a chocolate covered pretzel into the buttercream.
  4. Add a small dollop of buttercream at the base of the pretzel to help hold it in place.

Cowboy Cookies

I’ve only got a few more days of baking until my baby arrives!   And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies!

I’ve often wondered though… what exactly goes into a Cowboy Cookie?   I did a little digging online and couldn’t really find a solid history of the cookie.  I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie.  So, that’s what I’m going with today.

These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks.  Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies?  Ya just gotta try it! YUM!

I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too.  I’m pretty sure the soldiers will love them!

Cowboy Cookies

Yield: 2 dozen jumbo cookies & 2 dozen regular size cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

These cookies are perfect for all the leftover stuff you've got in your baking pantry! Just throw "whatever" into the batter and you've got some pretty tasty Cowboy Cookies!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tsp vanilla
  • 4 eggs
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
  • 1/2 cup of M&M's + a few more to put on top
  • 1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
  3. In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
  4. Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
  5. Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
  6. Add the chips and M&M's and mix until combined.
  7. Fold in by hand the pretzels - you don't want them to break into pieces.
  8. For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
  9. For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
  10. Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.

Recipe inspired by: For the Love of Cooking

www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/