It feels weird to not be blogging. I mean, I feel really, really uncomfortable about this. I feel guilty, even though there’s nothing to be guilty about. I didn’t realize how therapeutic it is to blog. It’s weird – it’s like I can’t stay away. We belong together, you and me.
I’m trying to find the balance between blogging, working, and living. I’m trying to figure out how you food blog if you have a real, normal job. I know people do it…. I just don’t know how. How do you take pictures of the food if it’s dark before you leave for work and when you get home? The only solution is to bake on the weekends and take pictures. And that’s fine, some days. But I like to do a whole lotta nothing on the weekends.
Going home for the holidays was amazing. Getting to see my family just lifted my soul right up. I needed to see everyone. I’ve never gone so long without seeing my family. I know a lot of people are fine being away from their families. I’m not though… I’m like a big, grown-up baby. I need those folks in my life. So I’ve got a big case of the sads right now, now that I’m back in Chicago.
I miss the company of my family. I miss my parents’ good cooking, and my mom and dad taking care of me. I miss playing board games with my sisters, and watching late night Netflix.
New Years was fun. I made bacon wrapped little smokies, tropical rum jello shots, and red velvet cake. It doesn’t get much trashier than that. I really liked the cheesecake stuffed red velvet cake. I’ll have to make that again for the blog.
Happy New Year, everyone!
Eric and I needed a pick-me-up last week and made some pudding shots. I know – what’s up with all of these shots lately? I don’t know the answer to your question.
They’re made with chocolate pudding, Cool Whip, vodka, and Baileys. The first one tastes really good. The sixth one doesn’t.
I’ve been eating a lot of candy lately. I don’t know what that has to do with anything, but I thought you should know. Candy and sodi pop cures the winter blues.
Poll: Which flavor of Starburst is the best?
Eric and I may have found our new favorite Chinese in Chicago. Featured: Orange Chicken and Thai Basil Vegetable Fried Rice. - at Yummy Yummy Asian Cuisine
My dad gave me this Nutkao chocolate hazelnut spread for Christmas. Do I dare say it’s better than Nutella? Because it is. I used it in a frosting for a chocolate cake.
Pour over coffee at Intelligentsia Coffee in Chicago. Does anyone make coffee like this at home? It takes a long time. I don’t know…. I have about five minutes to brew and drink coffee in the morning. I couldn’t use this method. Supposedly this makes the best cup of coffee. I’ve had to do some research for work.
Eric and I had the worst meal of our lives this weekend. It was really, really bad. I Yelped the whole experience, but basically the waffles were sour and funky. These were the Mexican “Chocolate” – notice there’s no chocolate.
Chicken and Bacon waffles. The chicken was about three days old. *Shudder*
Not to toot my own horn (but I’m going to anyway) but I can make breakfast better than that place. I made chocolate chip pancakes and bacon this morning and it was delicious doggonit. I like making breakfast for my Ericcakes.
I made honey wheat pretzels today. They were good but kind of ugly. I’m not so good at shaping pretzels. They turned into one big pretzel blob
I’m posting the recipe in case you want to try it out. It’s my own recipe, and it’s pretty easy. I guess that’s all for now. I know I have more to tell you but honestly it’ll probably waste your time and I know you have stuff to do.
Honey Wheat Soft Pretzels
2 teaspoons dry active yeast
1 teaspoon granulated sugar
1/2 cup warm water (110 degrees F.)
1 1/2 cups all purpose flour (115 grams)
1 cup whole wheat pastry flour (170 grams)
1/4 cup honey
1 tablespoon melted butter
3/4 teaspoon salt
1 tablespoon water
1/3 cup hot water
1 teaspoon baking soda
Egg wash (optional)
Melted butter (optional)
Stir together yeast, sugar, and 1/2 cup water until dissolved; set aside ten minutes or until bubbly.
Stir in flours, honey, butter, salt, and 1 tablespoon water until combined. Knead the dough for five minutes or until elastic. Place dough in bowl, cover with plastic wrap, and proof in a warm area for 1 hour, or until doubled in size. Divide dough into eight pieces and form into pretzels. Place on lightly oiled baking sheets. Cover with plastic wrap and proof 45 minutes, or until doubled in size.
Heat oven to 375 degrees F.
Stir together hot water and baking soda; brush lightly onto pretzel dough. Brush with egg wash for more shine, if desired. Sprinkle sea salt on top. Bake about 15 minutes or until golden brown. Brush with melted butter and sprinkle with cinnamon-sugar, if desired.
Makes 8 pretzels