I was recently sent some delicious Pretzel Snacks to try out by the Penn State people.  I am a real pretzel lover so I was quite happy to give them a go.  They have come out with a couple of new varieties for the Holiday season and interestingly enough, I had already purchased them!!

First up their Maple Bacon Pretzels.  As a Canadian, I love Maple . . . and who doesn't love bacon???  The two together is pure genius!  (Well, I think so at any rate.  Maple Bacon is a very popular flavour in Canada . . . you get maple flavoured bacon and sausages and ham all over the place.  I think it's that sweet and salty thing that is just sooooooo addictively gorgeous!)

  

 Pretzels make the perfect snack to have with drinks when you have guests dropping in over the holidays, and Penn State Snacks fit the bill perfectly.  They have a range of pretzels, both plain and flavoured which are perfect served with a dip or just to munch on while you are relaxing.

One of the best things about all of the Penn state range is that relatively speaking they are healthy snacks, with lower fat and calorie count than most crisps and chocolates because they are oven baked not fried.  A 25g serving of pretzels comes in at around 100 cals. So they are not really all that bad for you as far as snacking goes.  Every thing in moderation, but . . .

Pretzels are not just for snacking on these days.  There are all sorts of things you can do with them.  I have often used them during the Holidays to make my favourite Reindeer Cookies.  Kids always love these.




*Reindeer Cookies*
Makes 3 dozen
Printable Recipe

These are fun to make and oh so delicious! I love the combination of the saltiness of the pretzels and the sweetness of the cookies. Salty and Sweet is a classic flavour combination that pleases more often than not!

1 cup soft light brown sugar, packed
1 cup white sugar
1 cup butter, softened
1 cup smooth peanut butter
3 scant cups of flour
2 eggs
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 (300g) bag of small pretzels (the heart shaped ones)
1 (250g) bag of coloured M&M candies (smarties work well also)

Pre-heat the oven to 190*C/375*F. Line some baking sheets with parchment paper and set aside.

Cream together the butter, peanut butter and both sugars, until light and fluffy and well mixed together.

Sift together the flour, baking soda and salt. Stir it into the creamed mixture, mixing it in well.

Roll Tablespoons of the dough into balls and then flatten the balls, shaping them into triangles. Place on the cookie sheets, at least 2 inches apart, with the wide end of the triangle at the top.

Lightly press pretzels into the 2 top corners of the triangle for antlers. Place a red candy at the bottom corner for the nose and two green or blue ones on the cookies for the eyes.

Bake for 10 to 15 minutes until set and lightly browned. Remove from the oven. Let sit on the pan for a few minutes before removing to wire racks to cool completely. Enjoy!!

 

 But that's not all you can do with them.  The Maple Bacon ones are just perfect for making these delicious little two bite Peanut Butter Pretzel Bites.

 

I have always made peanut butter balls at Christmas time . . . or Buck Eyes as they are sometimes called.  These are along the same lines except instead of stirring rice crispies into the peanut butter mix . . . you roll it into balls and then press it between two pretzel rings . . .



But that is not all . . . no, no . . . that is not all.  Once you get this moreishly scrummy peanut butter mixture pressed between the pretzels . . . you dip them into melted semi sweet chocolate.

Think about it . . . maple and bacon flavoured pretzels . . . smokey and salty . . . sandwiched together sweet peanut butter . . . and then dipped in smooth chocolate.  This takes the sweet and salty thing to the limit.  Oh so scrummy!




Think Elvis . . .  and his favourite peanut butter/bacon sandwich . . . and then kick it up a notch!  I think he would definitely approve of these scrummy snacks!

 

*Maple, Bacon and Peanut Butter Pretzel Bites*
Makes a lot
Printable Recipe

Scrumptious.  It's that salty sweet thing.  I used maple bacon pretzels for mine and they are fabulous!  Bacon makes everything taste even better don't you think?

1 bag Maple Bacon Pretzel twists

Filling:
1 cup of creamy peanut butter (180g)
1 TBS softened butter
1 cup icing sugar, sifted (130g)
1 cup soft light brown sugar (200g)

2 cups of semi sweet chocolate chips (360g)

Combine the butter and peanut butter in a bowl.  Cream in the sugars, until you have a mixture with a smooth consistency which can easily be rolled into balls without sticking to your hands.  If you find it is too sticky, add more icing sugar.

Roll tsp of the mixture into balls and then sandwich the balls between two pretzels.  Place in the refrigerator to chill for half an hour or so.

Melt the chocolate chips in the microwave in a microwavable bowl according to the package directions.  Dip one half of each pretzel bite into the melted chocolate.  Place onto non stick baking paper and allow to set before serving or storing.

 

They also sent me a bag of these giant stars, which I'd also already bought myself, thinking they would be perfect as this . . .



Chocolate dipped and peppermint candy sprinkled pretzel dips.  No recipe . . . just melt the chocolate and dip the pretzels in it and then sprinkle with some crushed candy canes.

 


OHHHH so good and scrummy and just the perfect snack for on your holiday trays during this festive season.

When I was to Idaho a few years back in one of the shops I found these fabulous dipped Pretzel Rods . . . dipped in all sorts of things . . . caramel, chocolate, etc.  I fell in love with them.

No such thing as Pretzel Rods over here.  I have been craving and craving them . . . but when I saw these pretzel stars I knew they would be perfect for dipping in chocolate!



And . . . they were just that!!

Penn State Pretzels are available in the snack sections of all of the major grocery stores all over the UK and come in a variety of flavours.  Many thanks to them for sending me some to play with . . .

 

Pretzels . . . they're not just for eating plain . . . they're also fun to play with.  Trust me on this.

 
I was recently contacted and asked to do the Clover Block Challenge. Clover is part of the Dairy Crest family, which is one of the UK's premier dairy food companies. I've always loved the Clover Commercials on the telly and so I thought why not, I'll give it a go.

Cover Block is a spread which has been specifically designed for baking with.With only 30% of the saturated fat that butter has.  On their page I read that it has a buttery taste, which comes from the buttermilk that they churn to make it.  Hmmm . . . all the flavour of butter with only 30% of the saturated fat?  I'm in!

 

I decided to use it to bake my Victorian Sandwich Cake.  It's one of our favourite cakes and a cake that really highlights the flavour of butter.  Could the Clover Block compete?  We would see.

 

I recently got a special tin that you can bake individual sponges in and so I was really keen to do mini Victorian Sponge Cakes.  I used the same recipe, but divided the batter equally amongst the spaces in the tin and cut the baking time down by 5 minutes.

 

The Clover whipped up nicely, just like butter would.  And I admit I tasted it (I am a naughty puppy.  I lick beaters too!) and it tasted just like butter.  But would it bake like butter?

 

Well . . . you be the judge.  I could in all honesty see no discernible difference between using the Clover Block and using butter.  My cakes had a lovely texture, and if anything, )and I'll put myself way out on a limb here) . . . I actually preferred the Clover as there wasn't that oily greasy feel that you can sometimes get when you use butter.  But maybe that's just me.



In any case, I was well pleased with my results and if I can bake things using clover block, which contain only 30% of the saturated fat, well then, I am quite simply going to use Clover.  Seriously.  The recipe calls for half butter and half margarine.  I used ALL Clover block. Nom! Nom!



 *Traditional Victorian Sandwich Cake*
 Makes one 7 inch cake
Printable Recipe

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!  Don't be tempted to use all butter.  This is one recipe that is better for the use of a mixture of butter and margarine.

12 TBS of clover block spread
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

 

Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.

Today,s cakes were filled with vanilla butter cream icing and Turkish Vanilla Cherry Jam, which I buy at M&S.  

Be sure to check out the Clover UK page on FACEBOOK, where you can win prizes and share recipes with other Clover followers!Clover Block spread is available at most grocery shops and through your Dairy Crest Milkman.

It's not butter, it's a spread, that cuts, measures and tastes like butter with 30% of the saturated fat.  That works for me!

Many thanks to Kayleigh and Clover for allowing me to participate in this challenge.

HANDY TIP ALERT!



For an easy way to cut small cakes, or large cakes for that matter, perfectly in half horizontally . . . cut yourself a nice long piece of dental floss (preferably not flavoured) that fits around the cake with enough over hang to grip decently.  Place it around the centre of the cake, crossing the floss ends over each other  in front.

 

Gently pull the ends of the floss and it will slide through the cake, giving you perfectly cut layers.

Easy peasy lemon squeezy.



Strong Cotton sewing thread also works a charm!

Because I have cheated a little bit the past couple of days and given you compendiums of things I have already done I thought I would give you a little bit of a bonus today and throw in an extra taste sensation for you to enjoy!  Food doesn't have to be complicated to be delicious or fun and so today I am going to show you how I make what I consider to be the World's Best Fish Finger Buttie!  (Or sandwich to you North Americans!) 

Sandwich, Sarnie, Buttie, Roll . . . whatever you call it, this has to be one of the easiest and tastiest, all round pleasing sandwiches to make.  The Golden Arches people (No names here) have been peddling essentially what is the same thing for years and years . . . calling it a Filet O Fish . . . but call it what you like . . . it's a fish finger sandwich, except it has  a square fish finger inside



I decided a while back that if I am going to cook something or eat something, I am going to make sure that whatever "something" is . . . I'm going to make it the very best "something" that I can or want to eat!  And that means good ingredients from the start.  No mystery fish here . . . I only use 100% cod  or haddock fish fillets.  I don't want fillers, or other unknowns in my fish.  I want them to be lightly breaded fish.  That's all.  I am not a fan of bluefish, or other types.  I am a fish finger snob.  I also like to use the jumbo fish fingers . . . less breading more fish.  You may not get as many servings from a pack . . . but you won't need as many fingers either, because they're umm . . . bigger!!  There's also less risk of the larger fish fingers being dry.



The other integral part of a Fish Finger Sandwich . . . is the bread.  Some people opt for soft white sandwich bread, others go uber healthy and want a seeded loaf, or a whole grain loaf, or a roll or whatever.  I, myself, like a nice chewy bread and so I opt for a fresh Italian Ciabatta roll., and you want it to be really fresh too, if possible baked today.  That way it's got a nice crust on the outside . . . but is soft and chewy inside.

 

Another reason I like a fresh Ciabatta roll is because they have lots of whole in them . . . lots of little nooks and crannies for the tartar sauce to seep into.  To me that makes a scrummy sarnie, even scrummier!
I like to make my own tartar sauce (recipe here)  but you can use any good quality bottled tartar sauce.  I bang the fish fingers into the oven and while they are baking I will make my tartar sauce and then slice the roll in half with a sharp serrated knife.   Some people spread their rolls with butter.  I don't.  I just spread one half with lots of my homemade tartar sauce and then I scrunch the bottom and the top halves together really well so that some of the tartar sauce oozes onto both side and into all those lovely little holes . . . and then, if I'm feeling especially indulgent I will add a bit more.



I add a nice layer of fresh rocket on the bottom of the roll.  You can use whatever lettuce you like, or no lettuce at all, but I like rocket.  It has a nice bite to it, and it adds colour and flavour.

 

Your fish fingers will be pretty much done now, so turn out the oven (meaning turn it off).  Remove your tray of fish fingers and scrunch them together in groups, roughly the size of the bread or roll you are using, and then lay a nice processed cheese slice on top of  each group.  This is a time when you don't want to opt for a good cheddar or whatever . . . plain old processed cheese is the best to use here because it melts quickly and looks nice and what the heck, it even tastes nice.  Place the tray back into the still warm oven for a few minutes so that the cheese just begins to melt.



Now slide your cheese stacked fish fingers onto that rocket and sauced bottom of your roll, or bread slice or whatever and pop on the top slice.  Give it a little smoosh down . . . just to compact it a tiny bit.  Now you are ready to eat it with a nice gerkin or pickled onion on the side and perhaps a few potato crisps.  (Potato Chips to you North Americans.)

 

Now doesn't that look nice?  Good enough to eat I'd say . . . but I'm going to make it that teensie weensie bit better.  Call me hedonistic or whatever you like but . . .



I'm going to pop a few of those potato crisps in there right on top of those cheese slathered fish fingers and then I'm going to cut the whole thing in half . . .

Just look at all those tasty flavours and textures you have going on there . . . the chewy roll, the creamy and slightly tart sauce . . . snappy rocket,  flaky meaty fingers of fish . . . oozing cheese and the crunch of potato crisps on top.  (I like the salt and malt vinegar hand fried ones myself.  We're not talking too healthy here people.  It's a fish finger sandwich!)



Now that's what I call a perfectly delicious, scrummily tuck-into-able . . . Fish Finger Buttie.  To me, it's the World's Best.  You may have another idea of what makes the world's best . . . butter, ketchup . . . pickled onions, sliced tomatoes.  What would make this sandwich YOUR world's best?  I'd love to hear your ideas!

 

Good Cooking is all about sharing and eating don't you think?

 

I thought I would share a few of my favourite ways of using up leftover turkey today.  I know I have a lot of American readers who will be wanting to know what to do with it all . . . and of course my Canadian and British readers will be dealing with leftover turkey after the annual Festive feast in just a few weeks time.

There's so much more to do with it than the annual turkey/cranberry and stuffing sandwich, as good as they are and it just wouldn't be Thanksgiving or Christmas without imbibing at least one of those after the main meal!

In truth I am probably even more fond of the leftovers than I am of the actual turkey dinner!  Well, almost at any rate!

Here's a few taste tempting dishes to prepare that I am sure will help to insure that your turkey leftovers this year will be neither boring or tasteless!



Turkey Oven Bake - A tasty casserole which goes together quick as a wink, with rice, broccoli, turkey and a few other things.  A real family pleaser!



Barbequed Turkey Pizza - Another favourite with a sauce base of cranberry barbeque sauce and a topping of Balsamic Caramelized Onions, cooked turkey and cheese of course!  Who says leftovers have to be boring!



Turkey Cobb Salad - Chock full of the super foods, turkey, avocado, tomatoes . . . bacon and blue cheese, with a scrummy vinaigrette dressing!



Turkey Pot Pie -  An annual favourite for many years!



Turkey and Stuffing Pie - This version is made with chicken, but you can very easily substitute the chicken with leftover turkey and stuffing from your holiday dinner!

When I first moved over here twelve years ago . . . there were some things that you just couldn't find. Things like Betty Crocker cake mixes, Marshmallow Fluff,  and Skippy Peanut Butter, amongst other things.  You never know what you will miss until you can't have it any more . . .

 

Over those years I have had to learn to adapt some of my favourite recipes to use other ingredients that are available over here . . . but there were still some things that you just couldn't adapt no way . . . no how.  I used to bring back oodles of stuff each time I went over to Canada to visit my family.  Todd used to do a lot of moaning about that . . . but I just reminded him of how he would feel if he couldn't get marmite anymore!

 

I'm happy to say though that in recent years quite a few things have  become easily available . . . things like Gold Fish Crackers, Marshmallow Fluff, Skippy Peanut Butter and at least a few cake mix flavours . . . such as Devils Food and Carrot.  I'm still waiting for Crab-Apple Jelly, Captain Crunch Cereal and Kraft Macaroni and Cheese Dinner to catch on . . . but I live in hope.

 

Being able to get some of these things though, means that I can now cook some of our favourite treats in my English Kitchen, like these delicious Brownies that I baked for the Missionaries yesterday . . .

 

Yes, they are a bit of a cheat because they use a boxed cake mix . . . but I know you won't hold that against me.  I've tried through the years to develop my own base . . . but I just haven't been able to crack it just yet.  The base for these is soooo moist and  fudgy and chocolatey . . .



And that fluffer nutter topping.  Fluffer nutter is a popular sandwich combination in North America . . . sandwiches spread with marshmallow cream and peanut butter.  In fact I do believe that it is so popular that you can now find it already mixed in jars.

 

I think though . . . fluffer nutter sandwiches were an Amish invention . . . but you can feel free to correct me if I am wrong.

How can something that is soooo bad for you be soooo good!! 

 

In any case, no matter if it is a cheat . . . and no matter where it comes from . . . you can now make them here . . . in the UK, and with British ingredients.  The bottom line is this . . . they're fabulously delish and now I can make them here, at home . . . without dragging a heavy suitcase across the Atlantic, or paying an outrageous price at one of those speciality shops.

Life is very, very good.



*Fluffer Nutter Brownies*
Makes one 9 by 15 inch pan
Printable Recipe

These could not be easier, and they are fabulously, moreishly delicious!  I bet you can't eat just one!

1 500g box of Devils food cake mix (Betty Crocker, double layer cake)
2 large free range eggs
125ml of sunflower oil (1/2 cup)
120g of smooth peanut butter (2/3 cup)
1/2 of a 213g jar of marshmallow cream  (2/3 cup)
1 tsp pure vanilla extract
1 397g tin of sweetened condensed milk (14 ounce)
a couple handfuls of milk or dark chocolate chips

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 13 by 9 inch baking dish really well.  Set aside.

Mix together the oil, eggs and cake mix until well blended.  Spread this mixture into the bottom of the prepared baking dish.  Set aside.

Whisk together the peanut butter, marshmallow cream, vanilla and sweetened condensed milk, until smooth and amalgamated.  Spread this mixture evenly over top of the chocolate mix.  Scatter the chocolate chips over top.

Bake for15 to 20 minutes, just until the edges are light golden brown and the centre is almost set.  You want it to be a bit gooey.  Allow to cool completely before cutting with a sharp knife into bars  for serving.  Store any leftovers in an airtight container for up to two days, or in the refrigerator for longer, allowing them to come to room temperature for serving

You can now buy Marshmallow Fluff at Asda and I believe Sainsbury's.  The Cake mixes are pretty much available in all of the shops and you can get the Skippy Peanut Butter in Waitrose and Sainsbury's.