Scone On

Not much here, just finally enjoying some SUNSHINE!!!! 

I've finally been able to commute on my bike! (Sorry, I'm a whimp in the rain.) May is Everybody Bike Month - so join in the fun! Ross has been biking to work, I've been biking to school and around town, and my mother-in-law has been biking to the grocery store back in good 'ole Minnesota!!!! GO TEAM!

And remember to always wear your helmet! 

The sun and the biking - it just puts me in a better mood, and for some reason, a baking mood! 

A local chocolate raspberry jelly filled scone mood!

I followed this recipe and while mine didn't puff up like scones do, I am very pleased with the result.

Drizzled with dark chocolate!

 The chocolate drizzle was inspired by Ross who was busy making chocolate covered pretzels for a snack at our Mountaineers class (last lecture was last night!!! Now it is field trips and the final exam...) 

This is a Radtke family Christmas tradition, so when I told Ross he had to come up with his own snack item for class - he did! There is no reason you can't have chocolate covered pretzels year round! Or at least on occasion... =)

I'm not complaining at all.... these are soooooo good! 

Who doesn't love sweet and salty? 

You just need pretzels, 

baker's semi-sweet chocolate, 

baker's white chocolate,

 melted and dipped and then laid out to dry! 

And then Ross dumped the extra white chocolate on his scone. 

What is your sweet tooth absolutely unable to resist? 

Dark Chocolate. I'm a goner if there is chocolate. 

Bread with a Twist

Pretzels!!!! I spent my Sunday afternoon with a friend from my graduate program, Brandi, and learned from her - a pretzel maker extraordinare!

For homemade pretzels we used this recipe (which Brandi prepared the night before). Because of the benefits of whole grains, I probably would have used 1/2 whole wheat flour for the benefit of whole grains, but they sure were delicious as is!

The dough dried out a bit in the rising, so as we took out chunks to roll, we wet our hands first. Then, we sprinkled a but of flour onto the counter and began rolling and shaping the pretzels!

This is Brandi - who just finished running 14 miles and showering and is now making pretzels with me. What a busy Sunday!

Then we let them sit for about 20-30 minutes to rise. 

While that was happening, Brandi boiled water with baking soda (she just poured some in, no exact measure). Once it has come to a rolling boil, gently drop the pretzels in the water for about 15-20 seconds. 

Then, place the pretzels back on a oiled baking sheet and brush with an eggwash and sprinkle with sea salt (or cinnamon sugar, or garlic and Parmesan, whatever you desire!) 

Bake them for 10-15 minutes at 400-450 F, or until they have a golden brown color. 

Most importantly - enjoy and eat right away while fresh and hot! Dip with mustard, cheese, hummus, or plain. 

Enjoy the view of the winter wonderland outside. 

Then have seconds.