Before I get to my ARF/5-A-Day contribution for this week, I wanted to make sure to share a quick picture of the Chocolate Dipped Pretzels I made last week.
Aren’t they adorable? Love the colors. I’m not a big fan of the sweet/salty mix myself, but I made them as part of a dessert tray for a catering client last week. The recipe is ridiculously simple to make, from the September issue of Martha Stewart’s Everyday Food magazine, and they make for a nice presentation.
Tomorrow is the last bit of catering I have scheduled for this week. For their breakfast offerings, I went with Glazed Lemon Cake, a recipe that I’ve made before. The folded egg whites make a big difference in the final result, keeping the cake very light and airy, and with the addition of lemon juice and zest, it’s perfect for my ARF/5-A-Day contribution.
Until tomorrow…
A year ago today … Drive Your Neighbors Nuts Grilled Chicken.
First up is Claire from Cooking is Medicine in Mississippi … experimenting with purple eggplant, she dishes up a delicious-looking stir-fry.
Baby Bok Choy makes an appearance in Cucina Bella’s Kitchen in Connecticut:
Our second eggplant dish this week, this time it’s by way of the FatFree Vegan Kitchen in Mississippi, with Susan’s Eggplant Paprikash:
Seems we have a theme this week … The Cookbook Junkie from Pennsylvania takes the eggplant baton next with her Caucasian Eggplant Caviar … I’ll definitely be making this one.
The kitchen of From Transition to Vegan goes the sweet route with a Simple Apple Dessert:
Alpine Berry in San Francisco beckons the Fall season with her divine Plum, Fig and Walnut Kuchen:
Meeta from What’s for Lunch, Honey in Germany contributed a mouth-watering stack of Blueberry Buttermilk Pancakes:
The contribution from Kalyn’s Kitchen in Utah this week will get you out of the kitchen quick … with only 5 ingredients in her Calabacitas:
Cheryl from Free Range Living in Canada takes advantage of Summer’s bounty with her Roasted Tomatoes Margherita:
Chocolate-Dipped Pretzels
Recipe courtesy of Everyday Food (Martha Stewart)
Makes 18 pretzels
8 ounces semisweet chocolate
18 pretzel rods (from a 10-ounce bag)
Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up. Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.
Cate’s Notes: I added the sprinkles after the pretzels were dipped in chocolate, and I think they definitely made the perfect addition.
That lemon cake looks delicious! The egg whites must definetely keep it light. I love everyhting lemon. I keep missing ARF/5-A-Day but I promise to work on it next week.
I have a couple of catering jobs also this weekend, but everything is up in the air with that storm.
mmm…chocolate pretzels!
The Pretzels look great! I bet Nicholas loved them.
The Neighbor (wife)
Those pretzels are so good, we had someone bring some over to us and they put them in caramel with chocolate over the top! I would leave off the nonpareils tho.
Helene – hope the weather holds out for youl it’s been miserable lately.
Wheresmymind – I’ll say!
The Neighbor – believe it or not, he didn’t care for them. He’s pretty picky about his sweets – go figure.
Recipenick – thanks for dropping by. But the non-pareils make them so pretty!