Mar 23, 2021 | Munchies
Soft pretzels and cheese, is there anything better? Imagine your own soft pretzel bites paired with a jalapeño cheddar cheese dip, but in the comfort of your own home. It is 100% possible to make this yourself, and is so much easier than you’d expect.
For starters, little pretzel bites are the bomb.com. Really brings back some nostalgia of childhood snacks and movie nights. Now it makes me think of enjoying pretzels and beer on a sunny patio. Either way, good memories all around.
For starters, I have to claim that I did not make my own pretzel recipe. I cannot claim to know how to make pretzels from scratch, and therefore have relied on Sally once again. Sally’s Baking Addiction is 10/10 for all things baking, and her homemade soft pretzels are no exception. I halved the recipe, and cut them into nuggets rather than shape them into full pretzels.
I have concocted two cheese dips to pair with your little pretzel bites, this jalapeño cheddar cheese dip, and a more traditional beer cheese. Pair this with my summer Radler and you’ve got a private brewery experience at your fingertips.
I like a little spice for my cheese, so I opted to add more jalapeño and a few extra seeds to kick up the spice. This cheese dip is mild if you choose to add less jalapeño. Feel free to add in more chili powder or seeds to increase flavor, but remember to start with less and add more as you go.
Jalapeño Cheddar Cheese Dip
This sharp cheddar cheese packs an extra punch with some jalapeño and is the perfect topping for pretzels and chips
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Keyword: cheddar cheese dip, jalapeño cheddar dip, pretzel dip
- 1/2 tbsp butter
- 1 tbsp flour
- 1/4 c heavy cream
- 1 c shredded extra-sharp cheddar cheese shredding a block yourself is preferable to a bag of shredded cheese
- 1 jalapeño minced, add seeds for extra spice
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- pinch of salt
- pinch of chili powder
In a saucepan add butter and the minced jalapeño. Sauté the jalapeño for a couple of minutes to bring out the heat and flavor. You may add jalapeño seeds to add extra spice if desired. Sauté for 3-5 minutes and then set aside
In the same saucepan, melt your butter on low heat. Add in the flour and cook it down til it becomes a thick paste. Add your heavy cream and simmer on low heat for another 2-3 minutes
Mix in garlic powder, salt, pepper, paprika, and chili powder. Mix in jalapeños
Stir in your shredded cheese until it is melted completely
Serve hot with your favorite pretzels
For a milder sauce, use only half a jalapeño. Add in more seeds for more heat
Mar 23, 2021 | Munchies
Pretzels and cheese, the best of friends. And what better cheese than a traditional beer cheese dip? So savory and rich and flavorful and paired with a perfectly salty soft pretzel- that’s what dreams are made of.
For starters, I have to claim that I did not make my own pretzel recipe. I cannot claim to know how to make pretzels from scratch, and therefore have relied on Sally once again. Sally’s Baking Addiction is 10/10 for all things baking, and her homemade soft pretzels are no exception. I halved the recipe, and cut them into nuggets rather than shape them into full pretzels.
But back to the cheese- the beer, the stone ground mustard, the worcestershire sauce, all the cheese- it melts together to create a smooth and flavor packed experience. One might even say that it has ~layers~ of flavor.
For any non alcohol drinking friends, this recipe has very little beer, and it cooks down leaving mostly flavor behind. You can always omit it or substitute it for a nonalcoholic beer.
As far as beer recommendations, a lager is a traditional and easy choice. As the beer choice becomes darker and hoppier, the more you’ll taste the bitterness of it in the cheese. I chose a Dorf Bier Bavarian Style Dunkel from our local Urban Chestnut here in St. Louis
Any leftover lager and you can easily make my summer shandy, which pairs juuuuust right with this beer cheese dip. So much flavor without being too heavy.
Beer Cheese Dip
Pretzels and beer cheese, just like at the restaurants, but in the comfort of your own kitchen
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Keyword: beer cheese dip, cheddar cheese dip, pretzels and cheese
- 1 tbsp butter
- 1 tbsp flour
- 1/4 C heavy cream
- 1 C extra sharp cheddar cheese shredded
- 1 C Monterey Jack or white cheddar cheese shredded
- 1/2 C beer of choice
- 2 tbsp stone ground mustard
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- pinch salt
- pinch chili powder
- 1 tsp worcestershire
In a small saucepan, melt the butter on low heat. Stir in the flour until it creates a paste. Add in the heavy cream and stir until the cream becomes thickened, about 2-3 minutes.
Mix in the beer, spices, mustard, and worcestershire sauce.
Mix in the shredded cheese and stir continuously until the cheese is melted
Serve hot with your favorite pretzels
A block of cheese that you shred yourself is preferable to buying pre shredded cheese. Shredded cheese has a waxy coating that prevents it from melting as easily.
Feb 8, 2021 | Dishes, Munchies
If you can only make a few simple dishes, this classic homemade guacamole needs to be one to keep in your back pocket.
Having guests over or going to a friend’s house? Making your own tacos for Taco Tuesday? Have old avocados laying around? Boom, guacamole. This pairs with any kind of margarita or my enchilada casserole.
This is the most simple and basic of guacamole recipes, no spice but a lot of flavor, all with simple ingredients.
I am all for big flavored guacamoles- poblano pineapple is one of my favorites, thank you, Aldi. But there’s always something to be said for the classics, and this is no exception.
Classic Homemade Guacamole
Simple is sometimes best, and this classic homemade guacamole is no exception
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: classic guacamole, guacamole, homemade
- 4 avocados
- 2 roma tomatoes
- 1/2 red onion chopped
- 1/4 c cilantro chopped
- 1/4 c lime juice about 2 limes worth
- 1/2 tbsp garlic powder
Scrape out the avocados into a large bowl. Add in the onions, tomatoes, garlic, lime juice, and cilantro
Mix everything together, mashing the avocados as you go. Continue to mix until the avocados are to the chunkiness of your liking
Serve with your favorite chips or on top of tacos or meal of choice
I slice the tomatoes in half and scrape out the seeds and extra juice before slicing them so that they are not as juicy and wet in the guacamole
Serve this classic homemade guacamole fresh and cold. It’s best the day it’s made before the avocados start to brown. Serve any leftovers in a sealed container in the refrigerator, and stir before serving again.
Apr 16, 2020 | Munchies
Always on the hunt to make a new flavor of bars to take on the go or stash in my lunchbox. This week’s trial run- carrot cake RX bars! And I have to say, these produced one of the best textures of any that I’ve made.
My brother told me the raspberry chocolate ones were too gooey, so I would like to say that if you’ve made any of these that I’ve created- adjust the recipe to your needs/liking! Dates are different sizes and vary in their moisture, so sometimes the mixture is too wet or too dry, and it’s different every time! lf the bars seem a little too dry, add some more dates (or for these, carrots!) in there. And reversely, if they’re too gooey, add more dry ingredients like nuts or protein!
Ingredients:
- ½ C almonds
- ½ C cashews
- ½ C chopped walnuts
- 1 c shredded carrots
- 1 ½ C chopped dates (about 12)
- ¾ C eggwhite protein powder
- ½ C shredded coconut
- Pinch of nutmeg and cloves
Makes 8 bars
Now you make it:
- Pulse almonds and cashews together in the food processor until they are finely ground. Add in dates until they are crumbled together
- Add in rest of the ingredients and blend together for several minutes, until the mixture becomes thick and formed
- Line a pan (a standard bread loaf pan works best I think, but use whatever you’ve got) and press carrot cake RX bars into the pan and smooth out
- Freeze carrot cake RX bars for about 20 minutes so they can set before you cut them into bars. Wrap individually and store either in the refrigerator or freezer.
Enjoy!
If you liked these, try my other favorites- the coconut macadamia RX bars!
Mar 15, 2020 | Munchies
I’ve never actually seen this flavor exist, so these coconut macadamia chocolate RX bars are less of a copycat, and more of an experiment.
But WOW, these are hands down my favorite of all the ones I’ve made before. They’re basically a cookie dough bar embodying the summertime/ Hawiian feel.
Ingredients:
- ½ C almonds
- ½ C macadamia nuts
- 1 ½ C dates (about 12 dates)
- 3/4 C egg white protein powder (this is the kind I use)
- 1 C shredded coconut (divided in half to add in at separate times)
- 1 tbsp coconut oil
- 2 tbsp cocoa nibs
Makes 8 bars
Now you make it:
- In a food processor combine almonds and macadamia nuts and pulse until they are coarsely ground
- Add in dates, protein powder, ½ of the coconut, coconut oil, and 1 tbsp cocoa nibs and blend until a the ingredients start to clump*
- Once the mixture is wet and combined, add in rest of the coconut and cocoa nibs and pulse quickly just long enough to incorporate, so that they remain whole in the final step
- Line a pan with parchment paper (I like a standard bread pan best but use what you have) and press mixture into and smooth it. Press a thin single layer of coconut into the top if desired
- Place in the freezer for about 15 minutes to set before cutting into bars. Wrap individually before storing in the fridge or freezer
*I had to add the coconut oil because there wasn’t anything liquid to bind them more. If it is still dry try adding a few more dates. The mixture was cementing to the bottom of the food processor but not forming a ball, so I just pressed it down into the pan well and once manually compressed, it does hold its shape well.
EAT THEM ALL
And enjoy!
To see the rest of my RX bar obsession, check them out here!
Mar 15, 2020 | Munchies
I love RX bars, but to buy them all the time gets kinda pricey, plus I like the challenge of making my own. These raspberry chocolate RX bars were a seasonal item around Valentine’s day but now you can have them year round!
This does require a few ingredients you might not already have on hand but buy them once and then the staples like the protein powder, nuts, and dates can be used for all the rest of the kinds you make. It’s addicting to start making them and then you too can have a stockpile in your freezer 🙂
A note before you make these, however, is that if you are going to dehydrate your own raspberries, it’s easy but time consuming. It takes about 2.5-3 hours to do this, so plan for this with plenty of time before you start making the bars. Again, I do this myself because dehydrated berries from the store are FULL of sugar, and you can’t use freeze dried fruit because it is powdery once crushed and you need the bit of moisture in a dehydrated berry to help hold the mixture together.
Ingredients:
- ½ C almonds
- ½ C cashews
- ¾ C egg white protein powder (I get mine from Amazon)
- 1 ½ C dates (about 12 dates)
- ½ C dried raspberries (2 small packages of fresh berries)
- 2 tbsp cocoa nibs
Makes 8 bars
Now you make it:
- To dehydrate the raspberries in the oven: preheat oven to 200 and spread berries out on a lined baking sheet for 2.5 to 3 hours. They should be soft and chewy but still shrunken
- Put almonds and cashews in the food processor and pulse until they are a coarsely ground
- Add the remaining ingredients and blend until a ball forms in the food processor
- Line a pan (a standard bread loaf pan works best I think, but use whatever you’ve got) and press raspberry chocolate RX bars into the pan and smooth out
- Freeze for about 20 minutes so they can set before you cut them into bars. Wrap individually and store either in the refrigerator or freezer.
Enjoy!!
Check out more copycat RX bar recipes here!
