- This past week was fully of craziness as my partner and I finally got our scholarly project/thesis signed off on, printed and sent for binding! Honestly, what a weight off my shoulders as I had been dreading that project since I began the Occupational Therapy Program!
- Also, last Friday I turned in the final two papers of my college career! I am officially done with assignments and just need to walk across that stage on May 15th! Whoo hoo!!!
- This past weekend I hosted breakfast for several of my classmates as we celebrated "Springfest." Springfest is an annual tradition at our university which consists of a party in the park. My bestie and her BF came up for the event and we had one last hoorah as irresponsible college students!
- This week will be spent getting all my documents signed off on so I can apply for my temporary occupational therapy license! I accepted a position at our local hospital and will begin June 7th! I cannot wait to have a job after 5 years of schooling!
- Also, I am hosting my graduation party this Saturday and am excited for some family members to come and celebrate this long awaited day with me! One of my besties and I are planning on making cupcakes for dessert and are making extras for favors! So cooking prayers will be needed!
- Finally, I will be studying for my boards over these next couple weeks so I am hoping to put my full attention towards those which may mean that my blog posts will be a little scarce! But please, hang in there with me and I hope to be back in full force during June when life, hopefully, mellows out!
Monday, May 10, 2010
Sunday, May 2, 2010
Tuesday, April 27, 2010
Source: Annie's Eats
1 loaf frozen bread dough (thawed)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
For the topping:
Grated Parmesan Cheese
Preheat oven to 400 degrees. Spray 9 inch pie plate or cake pan with cooking spray. Divide pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, flatten with fingers, and place a cube of cheese sandwiched between 3 or 4 slices of pepperoni. Pull the edges of the dough together and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
Lightly brush the tops of the dough balls with olive oil. Sprinkle with garlic salt, Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.
Monday, April 26, 2010
Tuesday, April 20, 2010
But to my delight, they turned out perfectly! They were SO good! I love anything bite sized that I can dip, so these were perfect. All of a sudden, I was wishing there was someone I could share these with so they could understand my enjoyment...but sadly, I didn't tell anyone I was making them. Vicious cycle isn't it?
Oh well, now I get to share them with you. Please, please, if you are a coward like me, don't be scared to make these! They were quite easy with the most time consuming part being the boiling of the bites. I honestly feel like I checked something off my bucket list by using yeast (sad list if this is one of the items).
Ham and Cheese Pretzel Bites
Source: Pennies on a Platter
1 package active dry yeast (or instant yeast)
2 tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
2 1/2 to 3 c flour
1/2 c finely chopped ham
1/2 c shredded cheese of choice
6 c water
4 teaspoons baking soda
4 tablespoons unsalted butter, melted
1-2 tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (if using the instant yeast, skip this step and just add the flour). In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 c flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12x4- in rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has filling. Cut into 12 1-in pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature for 30 minutes. (Again, if using instant yeast, you can skip this step.) Preheat oven to 400 degrees.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.