Large Portobello Mushroom Stroganoff with Goat Cheese

Whether for company or family, if you're looking for an easy entree to whip up after a busy day, you'll really enjoy this recipe!

With the addition of fresh goat cheese, this twist on traditional beef stroganoff makes a simple, yet delicious light entree or a hearty side dish.

                             

                                                   No Beef Here!

Adapted from Alton Brown's Recipe for Mushroom Stroganoff with Goat Cheese as seen on the Food Network

Serves approx. 6-8

Ingredients

• 12 oz. wide or extra wide egg noodles
• 6/ea. (approx. 12-14 oz.) large portobello mushrooms
• approx. 6 TB salted butter (use 1 TB for each mushroom)
• 1 tsp. kosher salt
• approx. 4 large or 6 small green onions, thinly sliced (separate the white bottoms & green tops--you should have about 1/4 c. ea.)
• 1 TB all-purpose flour
• 14 oz. beef broth
• 8 oz. sour cream (I use reduced fat)
• 4 oz. fresh goat cheese
• 1/2 tsp. freshly ground black pepper, plus more for garnish

Directions

1. Cook the noodles per the package directions until al dente and drain.
2. Clean the mushrooms with a mushroom brush or damp paper towel.  Remove the stems and slice into about 1/2" slices.
3. Melt the butter in a 12" saute pan, ideally with straight sides, over medium-high heat.
4. Increase the heat to high and add the mushrooms.  Sprinkle with the salt.  Saute the mushrooms until they darken in color, soften and give off their liquid, about 5-6 minutes.  (Start with the mushrooms on their sides and cook in batches if necessary.)
5. Add the white bottoms of the green onions and saute about 2 minutes.  Reduce the heat to medium and remove the pan from the burner for a moment.
6. Sprinkle with the flour and mix to combine.  Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.
7. Deglaze with the beef broth and bring to a simmer.  Decrease the heat to medium-low and cook for 10-12 minutes.
8. Blend in the sour cream.  Break up the goat cheese and stir in with the black pepper.  Partially cover and bring to a simmer over medium heat.  Reduce the heat to low and cook until warm, about 2-4 minutes.
9. Stir in the drained noodles.
10. Garnish with the green onion tops and additional black pepper.  Serve immediately.

Enjoy with a crusty bread and a nice salad.

Printable Recipe

Here's a little photo taken of the grandchildren on Mother's Day...hope yours was wonderful!

       Big brother is a little indifferent to baby sister when it comes to technology!

Strawberry-Rhubarb Trifle with Rich Vanilla Custard

So I made another trifle for my son's birthday this year...but, who doesn't love trifle!  This trifle is like a culmination of my most recent recipe posts...I'm practical that way; but I needed to be...we celebrate a lot of birthdays between January and March!

This trifle would make a fabulous Mother's Day dessert!  As promised in it's stunning presentation, this colorful trifle delivers an abundance of flavor.  The marbled chocolate and vanilla cake, moistened with the sweet grenadine syrup, provides a beloved base for the tangy-sweet, strawberry-rhubarb fruit filling, which is mellowed by the rich vanilla custard.  Billowy clouds of fluffy whipped cream crown all the glorious layers of goodness.

                                              All Right, Already...

                                           Let's Just Dig Into It!

Ingredients

My Marbled Chocolate and Vanilla Pound Cake (published 4/21/13)*

The Soak for the Cake
1/4 c. plus 2-3 TB grenadine syrup

The Fruit Filling
22 oz. (l lb - 6 oz.) jar--yields about 2 1/3 c. Strawberry-Rhubarb Fruit Filling (I used the Private Selection brand that Kroger distributes within the Kroger family of stores.)*

My Vanilla Custard--makes approx. 4-5 c. (published 4/10/13 in my pie shots post)*

The Whipped Cream
2 c. (1 pint) whipping cream
3 TB powdered sugar

The Garnish
1 large strawberry, fanned

*Tips

• This recipe works well in a 3 qt. (12 c.) trifle bowl.
• You could substitute the marbled pound cake with a chocolate pound cake like my Chocolate Pound Cake included in my post for chocolate cupcakes 8/10/12...or a vanilla pound cake like either my Tall Buttery Pound Cake posted 5/13/12 or my Very Happy Birthday Pound Cake posted 3/27/11.  However, I prefer the marbled pound cake or the chocolate pound cake for this trifle.  Since the cake needs to be completely cool, let it sit at least overnight after baking.
  
• You could substitute the strawberry-rhubarb fruit filling with a strawberry or raspberry all-fruit spread, but I have to tell you the strawberry-rhubarb fruit filling was mighty good, if you can access it!
• Be sure to cool the custard overnight in refrigerator, so it will be completely cold and firm.

Directions

1. Cut about 2/3 of the cake into approx. 1 1/2-2" chunks.
2. In 1 layer, place the cake chunks into a rectangular glass baking dish or plastic container and drizzle with the grenadine syrup.  Cover with plastic wrap or a lid and set the cake aside to absorb all the syrup for at least 1 hour.
3. Layer about 1/2 of the pre-soaked cake chunks over the bottom of the trifle bowl.
4. Cover the cake chunks with 1 c. of the fruit filling.
5. Spread about 1/2 of the vanilla custard over the fruit filling, within about 1" of the edges of the bowl.
6. Repeat the layers using the remainder of the cake, fruit filling and custard.
7. Refrigerate overnight and keep refrigerated until ready to top with the whipped cream and serve the trifle.
8. In a chilled mixing bowl, whip the whipping cream and powdered sugar until stiff peaks form and the mixture holds its shape.  Refrigerate until ready to use.
9. Top the trifle with the whipped cream right before you serve:  You can pipe the whipped cream on the trifle with a large star pastry tip, as photoed above, or just dollop on with a spoon or spatula.  Garnish with the fanned strawberry.

Enjoy all the oohs and aahs as you present your magnificent creation!

Printable Recipe
 

Marbled Chocolate and Vanilla Pound Cake with Semi-Sweet Chocolate Glaze

A swirl of chocolate marries delightfully with vanilla, offering the best of both worlds in this timeless marbled pound cake.  After a couple of attempts in my baking history to make a pound cake with a nice marbled effect, I finally achieved success!  I simply created my own marbled pound cake from my Very Happy Birthday Pound Cake recipe, combined a couple of techniques for marbling, and I couldn't be more pleased!

We recently celebrated a hallmark birthday of my daughter's mother-in-law with this marvelous pound cake, and she says it's now her favorite cake!  This is definitely one to keep around to enjoy with your coffee!

                                               Chocolate and Vanilla...

                                              An Enduring Classic!

Approximately 12 large servings

The Cake

Ingredients

• Non-stick baking spray with flour
• 3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
• 1/2 tsp. baking powder
• 1/8 tsp. ground mace spice
• 1/4 tsp. salt
• 1 1/2 c. (3 sticks) room-temperature, salted butter
• 3 c. granulated sugar
• 5 large room-temperature eggs
• 1 c. evaporated milk
• 2 tsp. pure vanilla extract
• 1/4 c. sifted cocoa

Directions

1.  Grease a 10" tube pan:  If you use a tube pan that has a removable tube insert:  Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube.  Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted).  Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube.  Press, again, the paper to the bottom and sides of the pan.  Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.
                                                                                                                                                 

        

Wax paper in pan before greased/floured.             

                                                                                        

                     

                   
Wax paper in pan after greased/floured. 





                                                                                 


 2.   Sift together the flour, baking powder, mace and salt. Set aside.
 3.   Cream the butter and sugar well, or until light and fluffy.  Scrape the bowl.
 4.   Preheat the oven to 325º.
 5.  Add the eggs one at a time, beating well after each addition.  Scrape the bowl again.
 6.  Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture.  Scrape the bowl and give the batter one last quick little mix.
 7.   Remove 2 c. of the batter and blend the cocoa into it.
 8.   Spoon and spread evenly 1/2 of the light batter into the prepared pan.
 9.   Cover the light batter evenly around the middle, within about 1" of the edges, with 1/3 of the chocolate batter.
10.  Spoon and carefully spread evenly the remaining light batter over the chocolate batter, taking care not to disturb the chocolate batter.
11.  Spoon and carefully spread evenly the remaining chocolate batter around the middle of the light batter, within about 1" of the edges.
12.  Using a metal frosting spatula (or flat, thin-bladed knife) swirl gently through the layers of the batter to marble, leaving definite areas of light and dark.  Don't take the spatula all the way to the bottom of the pan or swirl too vigorously, since you'll lose the marble effect.
13.  Bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
14.  Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
15.  Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used.  Drizzle with the chocolate glaze.                                                                                                                  

                                                Why Not Enjoy The...

                                              Best Of Both Worlds!

The Glaze

Ingredients

• 1/2 c. semi-sweet chocolate chips
• 2 TB salted butter
• 1 TB light corn syrup
• 1/4 tsp. pure vanilla extract

Directions

1. In a small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.
2. Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended.  Cool slightly.

                                             Lovely To Gaze Upon...

                                              Better Yet To Taste!


I know you want some now...brew some good coffee, serve with a premium vanilla ice cream and enjoy the compliments!

Printable Recipe

Unorthodox Black Bottom Pie Shots

My son-in-law loves pie, especially creamy ones...as he said, "the creamier, the better!"  Therefore, my daughter threw him a brilliant pie party; and not one person brought a fruit pie...they were all creamy pies! 

I've been dying to give shot desserts a "shot", so the pie party was the perfect opportunity!  With the birthday boy in mind, I developed these vanilla and chocolate custard pie shots.  The effort is broken up, since the recipe is made in portions over a couple of days.  The custards require a little attention; but the homemade taste is well worth the effort, and I enjoyed the project!

The pie shots were a big hit; and it was a fun, wholesome party, kids and all!

So, here again, I share more than one recipe in one post....

                                          They're Pie In Shot Glasses!

                                               

Makes approx. 55-60 completed shots (using 1.65 oz. plastic shot glasses*)

The Chocolate Custard  (*For 1/2 recipe...see my Big, Fat Soft Pretzels w/Rich Chocolate Custard)

Ingredients

• 1 c. granulated sugar
• 1/4 c. plus 3 TB cornstarch
• 10 large egg yolks, room temperature*
• 3 c. half and half (milk and cream)
• 12 oz. premium semi-sweet chocolate chips
• 2 TB salted butter, room temperature
• 2 tsp. pure vanilla extract

Directions

1. Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl.  Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
2. Bring the half and half to a simmer over medium-low to medium heat in a 2 1/2 qt. saucepan*, hand whisking occasionally to prevent scorching.  Remove from the heat.
3. Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture. 
4. Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes. 
5. Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla.  Cool, stirring occasionally.  Gently press plastic wrap directly onto the surface of the custard.  Cover the entire bowl with additional plastic wrap and refrigerate the custard overnight, so it will be cold and firm.

                                              They're Shots of Pie!

                                                                   
In case you're wondering about the lovely pie in the fluted white pie dish behind the pie shots, it's a bananas foster white chocolate-peanut butter mousse pie that my daughter made; and it was extremely popular with the group!


The Vanilla Custard (Recipe may be halved.)  Adapted from a recipe for Vanilla Cream Pie as found in the retro Better Homes & Gardens Encyclopedia of Cooking, Vol. 14.

Ingredients

• 1 1/2 c. granulated sugar
• 1/4 c. plus 2 TB cornstarch
• 1/2 tsp. salt
• 4 c. (1 qt.) whole milk
• 6 large room temperature egg yolks, slightly beaten*
• 1/4 c. (1/2 stick) salted butter, room temperature
• 2 tsp. pure vanilla extract

Directions

1. In a 2 1/2 qt. saucepan*, sift together the sugar, cornstarch and salt.
2. Gradually whisk in the milk and mix well.
3. Over medium low heat, whisk constantly (to avoid scorching) until thick and bubbly. (Be patient, this will take a while...don't leave the stove...catch up on a TV show while you whisk!)
4. Cook and whisk 2 more minutes, then remove from the heat.
5. Whisk about 1/4 c. of the hot mixture into the slightly beaten egg yolks.
6. Immediately return to the heat and whisk constantly until thick and bubbly again. (Patience!)
7. Cook and whisk an additional 2 minutes, then remove from the heat.
8. Whisk in the butter, then the vanilla.
9. Transfer to a 1 1/2 qt. (ideally glass) bowl and cool, stirring occasionally.  Gently press plastic wrap directly onto the surface of the custard.  Cover the entire bowl with additional plastic wrap and refrigerate the custard overnight, so it will be cold and firm.

The Cookie Crumb Layer

• Just deposit one Nabisco Oreo pie crust* into a gal. size food storage bag and crush (not too fine) with a rolling pin, pestle or the side of a mallet. 

The Whipped Cream Topping (Recipe may be halved.)

• In a chilled mixing bowl, whip 2 c. (1 pint) whipping cream and 3 TB powdered sugar until stiff peaks form and the mixture holds its shape.  Refrigerate until ready to use.

                                                They're Pie Shots!                        

                                                 Have A Shot!

The Assembly

To neatly fill the shot glasses:  For each custard, either use a large pastry bag and large round tip, or cut a very small snip off one corner of a qt. size food storage bag.

For each shot glass

1. Fill about 1/3 full with the chocolate custard. (In order to not leave streaks on the inside of the glasses, it helped me to hold the cup at eye level and go straight down with the bag.)
2. Sprinkle about a scant 1/2 tsp. of the crushed pie shell over the chocolate custard.
3. Fill with the vanilla custard to about 5/8" from the top of the shot glass.
4. Using a pastry bag with a large star tip, fill the remainder of the shot glass with a swirl of whipped cream.  Refrigerate until ready to serve.  Keeps well in the refrigerator for about one week.

*Tips

• I used 1.65 fl. oz. (50ml) plastic shot glasses by Premier Style, available in 20/ea. pkgs., which I found at Publix grocery.  To give you an idea of what I bought, here's one source; however, Publix's price was very competitive.
• I prefer a glass-ceramic (Corningware) saucepan to make these custards, especially the vanilla, in order to avoid grey streaks that could form in the custards when whisking in a metal pan.
• Use the leftover egg whites for an angel food cake or freeze for later.
• You will have some crushed pie crust left over...just use it on your ice cream, yogurt, etc.
• You can crush chocolate wafers and use as an option, if you prefer...I simply found that the pie crust was more reasonably priced and just as tasty.
• You may have a little chocolate or vanilla custard left over (chef's reward!), depending on how you fill the glasses.

                                   The Birthday Boy Is In Pie Heaven!

      

                   One Friend's (Male, Of Course!) Contribution...Beer Pie!           

                           

                                                Pie...Lots Of Pie!                   

                               

The pie shots make a real conversation item.  There was a lot of debate at the party:  "Are they really pie?" I insisted:  "Of course they are...they're pie in shot glasses...they're shots of pie...they're pie shots! (The crust is in the middle.)"


                   Oh, The Grandson Had To Smell Each And Every One...

                                    
                                               Of His Dad's Pies!

Enjoy!

Printable Recipe

Upside-Down Chocolate Chip Layer Cake with Butterscotch Filling and Semi-Sweet Chocolate Glaze

A 70th birthday is a hallmark occasion that calls for a special cake...don't you agree?  Perusing through cookbooks for inspiration for my big brother's 70th recently, I ran across a recipe I had made years ago called Chocolate Chip Cake from Betty Crocker's Cookbook.  Although I loved the concept of this recipe, I was never 100% satisfied with the results.  With many adjustments, including method of preparation, along with quantity and placement of ingredients, I took the original recipe from a two-layer cake to a decadent four-layer cake.

With my version of a chocolate chip cake, the chips settle on the bottom of the layers, creating upside-down chocolate chip cake layers.  Stacking the layers, chocolate chips side up, with the butterscotch filling results in a rich, beautiful combination of chocolate and butterscotch between the layers. 

If you want a celebration dessert, this cake definitely delivers one tall, magnificent presentation with flavors sure to please!          
                                   
                                             What a Gorgeous Cake....

                                           When Do We Cut Into It?                       

Serves approx. 12

Ingredients
(You can make a two-layer cake from this recipe if you like:  adjust the ingredients for the layers and filling accordingly...leave the ingredients for the glaze and walnuts the same.)

The Cake

• 4 c. sifted all-purpose flour (I use White Lily)
• 2 TB baking powder
• 2 tsp. salt
• 1 tsp. baking soda
• 1 c. (or 2 sticks) room-temperature, salted butter
• 2 c. packed light or dark brown sugar
• 1 c. granulated sugar
• 6 large eggs, room-temperature
• 2 1/2 c. whole milk
• 1 TB pure vanilla extract
• 2 c. (12 oz.) semi-sweet mini chocolate chips
• Non-stick baking spray

The Filling (Makes approx. 3 c.)

• 2  c. packed light brown sugar
• 1 c. cornstarch
• 1 tsp. salt
• 2 c. lukewarm water
• 1/4 c. (1/2 stick) salted butter
• 1 tsp. pure vanilla extract

The Glaze

• 1 c. semi-sweet chocolate chips
• 1/4 c. (1/2 stick) salted butter
• 2 TB light corn syrup
• 1/2 tsp. pure vanilla extract

The Garnish

• 1/2 c. medium-chopped walnuts

                                   So, What Do You Call This Cake?

                                                  Fantastic!                                               

Directions

The Cake

1. Spray 4 each identical 9"x1 1/2" (exactly measured) cake pans with the non-stick baking spray.  Set aside.
2. In a medium-size bowl, sift together the pre-sifted flour, baking powder, salt and baking soda.  Set aside.
3. Cream the butter with the brown and granulated sugars in a 5 qt. heavy-duty mixer* until light and fluffy (about 4 minutes with a KitchenAid on high speed).  Scrape the bowl.
4. Beat in the eggs, one at a time.  Scrape the bowl again.
5. Preheat the oven to 350º.
6. On low speed, add the dry ingredients alternately with the milk to the creamed mixture.  Scrape the bowl.
7. Continuing on low speed, stir in the vanilla, then gently the chocolate chips, just until incorporated.
8. Equally distribute the batter between the pans.  Place two filled pans on the middle rack of the oven and two on the rack immediately below, being careful that the pans do not touch each other and are at least 1 inch from the edges of the oven.  The pans on the middle rack and the pans on the rack below should crisscross each other in order to receive maximum heat distribution.
9. Bake approximately 40-50 minutes, or until the layers spring back when lightly touched with the finger and a toothpick inserted in the middle of each comes out clean.  Cover with clean dish towels and cool the layers in the pans overnight on wire racks.

*Tip                                                                 
If you have one, use a guard for your mixer (ideally with a chute); because this recipe makes a lot of batter that can fly!

The Filling

1. In a 2 qt. or medium saucepan, sift together the brown sugar, cornstarch and salt.  Whisk in the water and cook over medium heat, whisking constantly until the mixture thickens and boils.  
2. Reduce the heat to low, then boil and whisk for 1 minute more.  Remove from the heat, then whisk in the butter and vanilla. 
3. If your filling needs to be more smooth, finish off the heat with an immersion blender (but with great caution, as the mixture will be very hot), until the desired consistency is achieved.  Set aside and cool.

The Glaze

1. In a 1 qt. or small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.  
2. Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended.  Cool slightly.

Assembling The Cake

1.  Releasing the layers:  The chocolate chips will have mostly settled onto the bottom of the layers, forming a chocolate chip coating...this is intentional.  To encourage release of the layers, gently run a knife around the edges of the pans, carefully lifting the cake as you go.  (These layers are very tender and need to be handled gently.)

To release the first cooled layer, cover it with wax paper; and, while holding a plate over the pan, invert the layer.  Shake the pan a little and gently pull it away to see if the cake releases easily (it should).  If the layer does not release easily, go around the pan and very carefully lift the layer a little section at a time with an offset spatula to further loosen.  Attempt to release the layer again; and if necessary, very carefully press any loose chips or cake back onto the layer with the back of a plastic spoon...the filling will cover the imperfection, and no one will ever know.  Leave the chocolate chips side up.

Use the above method to release each succeeding layer.  Stack the layers on a holding plate with wax paper in between the layers until ready to complete the cake.  

2.  Filling the layers:  Carefully lift a layer from the holding plate and center the layer, with the chocolate chips side up, onto a serving platter.  Spread about 3/4 c. of the filling over the entire surface of the layer.

Stack each succeeding layer with the chocolate chips side up...spreading about 3/4 c. of the filling over each of the second and third layers and the remainder of the filling over the top, fourth layer.

3.  Glazing the cake:  Being careful not to mix with the butterscotch filling, spread the slightly cooled chocolate glaze entirely over the top of the cake and let the glaze drizzle as it may over the edges.

4.  Garnish with the chopped walnuts.
 

Serve with or without a premium vanilla ice cream and enjoy the wow!


                                          Speaking of Birthdays...

                              My Grandson Recently Slid Into His 4th!


Printable Recipe

Big, Fat Soft Pretzels with Rich Chocolate Custard Spread

Okay, I missed Valentine's Day...I hope yours was a very sweetheart of a day...you know I'll remind you of this recipe next Valentine's!  It's that time of year... everyone got sick all at once, then the computer decided not to cooperate, and so forth.  Well, my wonderful son has my computer back on track; and hopefully the two recipes in one post I'm sharing with you will make up for my belated Valentine's blog.  These pretzels actually make a fantastic, satisfying treat or dessert anytime of the year!

I was inspired to make these large soft pretzels when I watched Alton Brown share his recipe on the Food Network recently.  I added a very decadent, stove-top chocolate custard to use as a spread for the pretzels that's unbelievably delicious... it was inspired by Home Maker By Choice's recipe for chocolate filling.  Naturally, the custard would make a fantastic pot de creme, topped with or without homemade whipped cream. By the way, for a great whipped cream recipe, see my Black Forest Cherry Trifle...adjust the amount of the ingredients for the whipped cream to the quantity of custard you prepare.

As I've explained in my tip below, and as encouraged by Alton Brown, you'll definitely not want to top these pretzels with any salt other than pretzel salt...also, I recommend using it sparingly!  If you can't access, or don't have time to order the pretzel salt, I strongly advise not topping the pretzels with salt at all.


                             Pretzels Will Never Be The Same Again...

                                             Without Chocolate!

Makes 8 large pretzels and about 2 cups of chocolate custard spread

Ingredients

The Chocolate Custard Spread

• 1/2 c. sugar
• 3 1/2 TB cornstarch
• 5 large egg yolks (You can get creative w/those egg whites....right?)
• 1 1/2 c. half and half (milk and cream)
• 6 oz. premium semi-sweet chocolate chips
• 1 TB salted butter
• 1 tsp. pure vanilla extract

The Pretzels

• 1 1/2 c. warm (110 to 115 degrees F) water (I just use hot tap water.)
• 1 TB sugar
• 2 tsp. kosher salt
• 1 pkg. active dry yeast
• 1/4 c.--or 1/2 stick (before melted) salted butter
• 4 1/2 c. all-purpose flour
• vegetable oil for the bowl, pan and work surface (I use canola oil.)
• 8 c. water
• 2/3 c. baking soda
• 1 large egg yolk beaten w/1 TB water
• Pretzel salt*

*Tip
If you can't find or don't have time to order online the pretzel salt, I would recommend not topping these pretzels with salt at all...kosher salt or any other salt taste too salty on these pretzels and can cause the tops to become soggy.  (Pretzel salt does not melt as quickly as other salts.)


                                                        After All....

                                    Chocolate Makes Everything Better!

Directions

The Chocolate Custard Spread

1. Hand whisk the sugar and cornstarch in a heavy-duty electric mixer bowl.  Using the mixer beater attachment, beat the egg yolks into the sugar mixture.
2. Bring the half and half to a simmer over medium-low to medium heat in a medium saucepan, hand whisking occasionally to prevent scorching.  Remove from the heat.
3. Using the wire whisk attachment to your mixer, whisk on low speed, in a slow stream, the hot half and half into the egg yolk mixture. 
4. Return the mixture to the saucepan and hand whisk over medium-low heat until hot. Add the chocolate and butter and continue hand whisking constantly until smooth and thickened, about 2-3 minutes. 
5. Transfer the custard to a 1 1/2 qt. (ideally glass) bowl and whisk in the vanilla.  Cool, stirring occasionally.  Gently press plastic wrap directly onto the surface of the custard.  Cover the entire bowl with additional plastic wrap and chill until the custard is cold.  Keep in the refrigerator until ready to serve.

The Pretzels

1. Combine the 1 1/2 c. warm water, sugar and kosher salt in the bowl of a heavy-duty mixer and sprinkle the yeast on top of the mixture.  Allow to sit for 5 minutes, or until the mixture begins to foam.
2. Melt the butter and add, along with the flour, to the yeast mixture.  Using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl...about 4 minutes.
3. Remove the dough from the bowl.  Clean the bowl and then oil it well with the vegetable oil.  Return the dough to the bowl and cover with plastic wrap.
4. This is my tried and true method of creating a warm place for dough to rise:  Put the bowl of covered dough in a turned-off oven.  On the rack below, place a baking pan beneath the bowl; and, using a tea kettle, fill the pan about halfway up with boiling water...add more boiling water as needed.  (It should not be necessary to add more boiling water to the pan for this recipe).
5. Let the dough rest for about 55 minutes, or until it has doubled in size.
6. Preheat the oven to 450º.
7. Line a jelly roll pan or baking sheet with parchment paper and lightly brush the paper with the vegetable oil.  Set the pan aside.
8. Punch the dough down and turn it out onto a slightly oiled work surface.  Divide it into 8 equal pieces.
9. Roll out each piece of dough into an approximate 17 1/2" long rope.  Make a U shape with the rope.  For a heart-shaped pretzel:  Holding the ends of the rope, cross them over each other and press onto the bottom of the U.  Place onto the parchment-lined jelly roll pan or baking sheet.
10. Bring the 8 c. of water and baking soda to a rolling boil in a 4 qt. saucepot.
11. One by one, place the pretzels onto a wide flat spatula and gently lower into the boiling water.
12. Boil each pretzel for 30 seconds.  With the wide flat spatula, remove from the boiling water and return to the jelly roll pan or baking sheet.
13. Brush the top of each pretzel with the beaten egg yolk/water mixture and lightly sprinkle with the pretzel salt.  Bake until golden brown, about 10-12 minutes.
14. Transfer the pretzels to a wire rack and let cool for at least 5 minutes before serving.
15. To freshen leftover pretzels, place in a preheated 350º standard oven or toaster oven and bake for only 5 minutes--watch closely.

Serve the custard as a spread in individual ramekins.  You'll know you've done your job as you enjoy watching each person slather the decadent chocolate custard onto their big, fat soft pretzels, close their eyes and...hmmm!    

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