Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.
I made this bread this past weekend and it was a huge hit!
My brother Broc proclaimed it the best garlic bread he's ever had!
It does take some time to rise but it's worth it.
You could probably use a store bought crust and just use the topping if you wanted.
Garlic Slathered Stretch Bread
Adapted from A Passion for Baking
2 cups warm water (100 - 110 degrees)
1 3/4 tsp rapid rise yeast
1 3/4 tsp salt
4 tsp sugar
4 cups bread flour
Garlic Slather Topping
6 cloves garlic, finely minced
1/2 tsp salt
2/3 cup mayonnaise
1 cup Parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup extra virgin olive oil
2 cups shredded mozzarella cheese
Line a baking sheet with parchment paper and drizzle with olive oil.
In a mixing bowl hand whisk water and yeast together and let stand 3 minutes to dissolve yeast. Then whisk in salt, sugar and most of the flour to make a soft dough. Knead with dough hood on lowest speed for 5 to 8 minutes, adding more flour as necessary until dough is resilient but not tough. Remove dough hook and spray dough with nonstick cooking spray. Cover bowl with plastic and let dough rise 1 to 1 1/2 hours.
Turn out dough onto a floured work surface and gently deflate. Cover dough loosely with plastic wrap while you make the topping. Using a mortar and pestle smash the garlic and salt together to make a fine paste. Remove to a bowl and add the mayonnaise, Parmesan cheese, Italian seasoning, and olive oil.
Divide dough in half and stretch each into a long oval on baking sheet. Divide topping evenly between the 2 pieces of dough and spread with the back of a spoon. Top each with the mozzarella cheese. Cover loosely with plastic wrap and let rise for 1 to 1 1/2 hours.
Preheat oven to 400 degrees. Bake until nicely golden brown about 20-25 minutes.
Liv and I whipped up a batch of these cookies tonight.
One of our favorites!
Liv was more interested in trying to stack and then
eat all the peanut butter cups.
Peanut Butter Cup Cookies:
2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
48 miniature peanut butter cups, unwrapped
Preheat oven to 350 degrees F and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.
In a bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.
Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.