Cinnamon Sugar Funfetti Pretzel Bites with Cream Cheese Dipping Sauce // Lindsay Ann Bakes

author Lindsay Ann   2 month ago
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How To Make Chocolate Covered Rosé Champagne Strawberries // Lindsay Ann Bakes

🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/05/video-chocolate-covered-rose-champagne.html 🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube These Chocolate Covered Rosé Champagne Strawberries are a really fancy and fun twist on regular chocolate strawberries. The strawberries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles. What do you want to see next?! Let me know in the comments! ♡♡♡ THE RECIPE! ♡♡♡ Chocolate Covered Champagne Strawberries Ingredients fresh strawberries 1 bottle Rosé or Champagne 2 cups pink candy melts or color of your choice (may also use chocolate chips or chopped chocolate) 1-2 teaspoons vegetable oil or shortening 1/2 cup white candy melts or color of your choice, for decorative drizzle gold edible stars, optional: https://amzn.to/2La5Fj7 edible gold shimmer/lustre dust, optional: https://amzn.to/2sfxcbR gold and white sprinkles, for decorating: https://amzn.to/2xskiw1 Directions Wash strawberries and pat dry. Fill a large jar or bowl with the strawberries. Pour Champagne over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate. Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping. Pour chocolate into a deep mug or cup. Hold the strawberries at the leaves and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off of the tip of the strawberry and back into your cup. Place dipped strawberries onto wax paper. Add sprinkles or edible pearls, or snip off a tiny tiny piece from the corner of the bag and gently squeeze on to dried dipped berries, moving your hand from side to side in a quick and steady motion. Add sprinkles if desired or run a toothpick from the top down, to create a fancy design. Let strawberries dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes). If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add strawberry to the rim by making a slice on the side, so it stay on securly. Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping. Note: if you leave the chocolate dipped strawberries in the fridge, condensation might form and you will have water droplets on top of your strawberries or in between the berry and the chocolate, when you remove them from the fridge and they come back to room temperature. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ PINK PRODUCTS! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: http://www.facebook.com/LindsayAnnBakes INSTAGRAM: http://instagram.com/LindsayAnnBakes PINTEREST: http://pinterest.com/LindsayAnnBakes TWITTER: http://twitter.com/LindsayAnnBakes WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone. 🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com 🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html

Twisted Korean doughnuts (Kkwabaegi: 꽈배기)

These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. Full recipe: http://www.maangchi.com/recipe/kkwabaegi My cookbook: http://www.maangchi.com/real

Chicago's Best Pretzels: Gnarly Knots

Gnarly Knots is featured on the Chicago's Best 'Stuffed' episode. Hosted with Brittney Payton. Produced by Keri Morgan.

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Dividing Decimals

Dividing decimals, step by step, examples. For more free math videos visit http://MathMeeting.com.

🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/10/video-cinnamon-sugar-funfetti-soft.html
🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube

A funfetti-fied version of one of my favorite pop-able snacks. These soft pretzel bites are perfectly soft, yet chewy and covered in warm cinnamon sugary goodness. But best of all, they're packed with rainbow sprinkles, and served with a sweet dipping sauce.

What do you want to see next?! Let me know in the comments!


♡♡♡ THE RECIPE! ♡♡♡
Cinnamon Sugar Funfetti Soft Pretzel Bites with Cream Cheese Dipping Sauce

Yield: 72 bites

Pretzel Bites:
1 cup very warm milk (about 110 degrees F)
1 packet instant/rapidrise dry yeast (2 1/4 teaspoons)
2 tablespoons brown sugar
6 tablespoons unsalted melted butter, divided (2 tablespoons for the dough; 4 tablespoons for brushing on pretzels)
1 teaspoon vanilla
2 1/4-2 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup rainbow jimmies sprinkles, plus extra for sprinkling on top
4 cups water+1/4 cup baking soda, for baking soda bath

Cinnamon Sugar Coating:
1/4 cup butter, melted
1/2 cup granulated sugar
2 tablespoons nonpareil rainbow sprinkles
2-3 teaspoons ground cinnamon

Cream Cheese Glaze:
4 oz cream cheese, softened
4 tablespoons (1/2 stick/2 oz) unsalted butter, softened
1/2 tsp vanilla extract
1 cup powdered sugar
1-2 tablespoons milk, or as needed


Directions

In a large bowl (or bowl of your stand mixer), whisk together warm milk, instant/rapidrise dry yeast, sugar, 2 tablespoons melted butter and vanilla. Add 1 cup of flour and salt. Slowly mix in remaining flour, with a spatula (or dough hook attachment on your stand mixer on low speed) until dough starts to form and come together. Add sprinkles and knead (by hand, or on medium speed in your mixer with the dough hook) until the dough is smooth and elastic, about 5 minutes. Form the dough into a smooth ball and place in a bowl coated with vegetable oil. Roll dough in bowl to coat in oil. Cover with a towel and place it in a warm, draft-free place to rise for about 20-30 minutes.

Meanwhile, preheat oven to 450°F. Line 2 baking sheets with parchment paper and set aside. Bring the 4 cups of water and the baking soda to a rolling boil in a large saucepan.

After 20-30 minutes, punch the air out of the dough and turn out onto a slightly oiled work surface. Divide into 12 equal pieces, using a pizza cutter or sharp knife. Stretch the dough into a long rope by pulling on each side and swinging it around like a jump rope, slapping center onto the countertop on the way down. Cut each rope into 6 bite size pieces.

Using a slotted spoon, drop a few pretzel bites into the boiling water for 20-30 seconds, lift out of the water, allowing excess water to drip off and place onto prepared baking sheet. Do not let dough soak any longer, to avoid a metallic taste. Repeat with remaining dough.

Brush pretzels with a dab of the melted butter, reserving the rest for dipping after baking. Bake for 8-12 minutes or until golden brown.

Meanwhile, make the dipping sauce. Beat together cream cheese and butter until smooth. Add vanilla and powdered sugar, beating until smooth and creamy, adding milk as needed until you have a perfect dipping consistency.

For the cinnamon sugar coating, whisk together granulated sugar, nonpareils and cinnamon until well blended. Remove pretzels from oven and dunk into melted butter, shaking off excess. Toss in cinnamon sugar to evenly coat.

Serve warm with dipping sauce immediately or store in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Reheated in a 400 degree F oven, until warm. Pretzels are best enjoyed, fresh, the same day.

🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes


♡♡♡ PINK PRODUCTS! ♡♡♡
Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes


♡♡♡ FOLLOW ME! ♡♡♡
FACEBOOK: http://www.facebook.com/LindsayAnnBakes
INSTAGRAM: http://instagram.com/LindsayAnnBakes
PINTEREST: http://pinterest.com/LindsayAnnBakes
TWITTER: http://twitter.com/LindsayAnnBakes
WEBSITE: http://www.LindsayAnnBakes.com
GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes


♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.

🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com
🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html

#lindsayannbakes #baking #recipe

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