Author: Ang Anderson

Easy Pretzel Treats

Posted on by Ang Anderson

First, let me get your attention.  Three ingredients.  Ten minutes.  That’s it.

Second, I do not like one of the ingredients.  They are something I have to be “in the mood” for and I am rarely in the mood for these guys.  I am referring to pretzels, the crunchy little kind.  To me, they taste like the flavor I imagine cardboard to possess.  I avoid them at all costs.  I remove from Chex Mix and discard them in the trash.  Of course, there are good versions of pretzels that do exist.  For instance, the bread-like kind glazed with butter and giant pieces of salt that you might find at the mall.  That’s a pretzel.  (Please note that I have been diagnosed with a bread disorder.  For more details, please see recent post on Artisan Bread.)

While at my friend Gretchen‘s house in early December, she made these delightful little pretzel treats.  There was my usual objection as soon as I heard the word pretzel but Gretchen insisted.  She is pretty persuasive because I agreed to try them (although secretly I thought they could not possibly be any good).

You are about to find out exactly why I am able devour these pretzels with no qualms whatsoever.

Hershey’s Hugs.

and sweet, candy coated chocolate M&M’s.

(Notice how those last two items are sugar/chocolate items?  Those are the two very good reasons that I will fervently consume pretzels.)

Since we are in the season of L.O.V.E., I used Valentine M&M’s.  Back at Christmastime, we used the gorgeous holiday ones.  I snapped some photos and had the good intention of blogging about them back then but the holiday season got the best of me.  I decided that I could make them for any holiday using the appropriate M&M’s so I didn’t fret a whole bunch.

That is the fantastic thing about these treats.  You could make them anytime, using any variety of chocolate M&M’s.  Regular multi-colored ones. (Gorgeous!)  Easter. (How pretty!)  Fourth of July. (How patriotic!)  The list goes on and on.  The variety of M&M’s provides a colorful way to…(I can’t believe I am thinking this…eat pretzels!…but really)…to make these delightful treats for any occasion.  Thank you Gretchen!

So, if you are ready, here are the details.

First, pre-heat your oven to 170 degrees.  Line a baking sheet with parchment paper.  Spread out the pretzels.  Unwrap the Hugs and place one on each pretzel like so…

Next, pop them in the oven for about 4-5 minutes.  Watch them carefully.  You just want to melt the Hugs so they begin to flatten.  Mine got a little too melty this time but still worked out fine.  Remove from oven.  Insert an M&M into the center of each like so…

Then, if you live in the frozen tundra like I do (and it’s February) you can set the tray outside.  They just need to be chilled for about ten minutes.  You could also set the tray in your freezer or refrigerator, wherever you have the space.  The M&M will attach to the Hug and the Hug will harden, making a sweet little pretzel treat.  Enjoy!

Artisan Bread

Posted on by Ang Anderson

There is something absolutely delightful about making your own bread.  The fact is, it’s easy, simple, down home goodness.  I also happen to love all things containing carbohydrates.  It is the fuel for my soul.  I am afraid it is a condition I was born with, a disease or disorder of sorts.  Most of the time the intense desire for carbs resides in the pasta arena for me, partly because of the versatility.  There are so many amazing items you can pair with pasta.  Just think of all the different vegetable, meat, herb, and sauce combinations.  (Well, don’t think too hard or your mind might blow up.  There are that many.)

Oftentimes, my carb condition requires the consumption of bread.  Or cakes. Or brownies. Or bars. Or muffins.  Or really anything baked in the oven that resembles a baked good.  (I am sensing a dangerous pattern here.  That is why last week I joined a gym to try and counteract the effects on my waistline. Oye.)

A few years ago I stumbled upon this recipe for Artisan Bread.  All that it required of me was to mix flour with yeast and water and a little bit of salt.  That’s it.  Easy-peasy-lemon-squeezy, as my son would say.  I’ll give you the recipe so you can try it yourself.  It pairs well with…um, let me think…

Pasta.  (Go figure.)

It also pairs well with wine, which also coincidentally pairs extremely well with pasta.

Hmmm…I sense a consipiracy going on here between the bread, pasta, and wine.

Maybe that is actually the condition I suffer from.  BPW disorder.  Yes, that’s it!  Nothing like a good self-diagnosis.  Either way, I think this recipe is delightful and as I mentioned earlier, easy.  I couldn’t help but share it with you.

Please note that you do need to plan ahead because the dough needs to rise for at least 12 hours before baking, with another 30 minute rise after you separate into loaves.  I would recommend splitting into three loaves and definitely go middle to high range on the time, like 22-23 minutes.  I used Kosher Salt.

Printable Recipe Courtesy of Tasty Kitchen

While I do not wish my ailments on anyone, I certainly hope there are others who share my BPW disorder.  Bread, pasta, and wine is always better when shared with family and friends.  Happy Baking!

Hoar Frost

Posted on by Ang Anderson

This morning, in the great north woods, I was blessed with two special treats.  First, the men in the house arose early to get out on the frozen lake to fish.  There is something special and sweet about my husband and my son heading out for their male adventures.  My heart bursts a little each time.

Then, when I peeked out the window and discovered that everything was blanketed in a beautiful sheath of hoar frost, I swooned.  Truly.  So, while I secretly wish I could just be a teeny tiny fly taking photos of my men on their fishing expedition, I had to settle for snapping some photos of the amazing and delicate hoar frost.

Hoar frost (also called radiation frost or hoarfrost or pruina) refers to the white ice crystals, loosely deposited on the ground or exposed objects, that form on cold clear nights when heat losses into the open skies cause objects to become colder than the surrounding air. (educational details courtesy of Wikipedia)

The name hoar comes from Old English and can be used as an adjective for showing signs of old age in reference to the frost which makes trees and bushes look like elderly white hair.

It may also have association with hawthorn when covered in its characteristic white spring blossom.

Hoar frost may have different names depending on where it forms.

For example, air hoar is a deposit of hoar frost on objects above the surface, such as tree branches, plant stems, wires.

Apparently, I’m a wee bit fascinated by the air hoar…

Particularly the wire kind…

Magnificent. Beautiful.  Amazing.  God’s Art.  I love it.

Meanwhile, inside the abode, I am working on some version of my own art – Artisan Bread.  It has been rising and fermenting since last night.  I dare say there may be a post about that in the future.  For now, I hope you are able to enjoy the beauty you find in nature today.