How Far Does Your Stick of Butter Go? Chocolate Chip Brioche Pretzels

You guys, I have to get something off of my chest. I made seven Chocolate Chip Brioche Pretzels from one stick of butter.  That would be a ratio of 8 tablespoons of butter to 7 pretzels and therefore 1.143 tablespoons of butter per pretzel. Just the thought of that makes me want to hightail it to the gym until I realize running with a stomach full of brioche wouldn’t end well. All I can say is thank goodness I have a family who likes to eat what I make because there is no question in my mind I would have polished off the whole batch–and, consequently, an entire stick of butter– if left alone with these things.

I need to work on my pretzel-forming skills

I need to work on my pretzel-forming skills

The recipe (which is supposed to yield eight pretzels, so a meager one tablespoon of butter for each–practically health food!) is from The Smitten Kitchen Cookbook, by Deb Perelman, and I found it on TheKitchn after coming across the image a million times on Pinterest. The brioche dough was almost too much for my trusty KitchenAid stand mixer. I had to put some serious elbow grease into unlocking the bowl from the stand afterwards, as it had been wedged so far to the right by the ten minutes of kneading. Other than that little challenge, the recipe is quite simple. As always, the hardest part is waiting for the dough to rise.

filled with chocolate, butter, and love

filled with chocolate, butter, and love

Of course I was only able to restrain myself from sampling for about 10 seconds after pulling them out of the oven, and it was worth the burnt fingers. These Chocolate Chip Brioche Pretzels were wonderful because they weren’t too sweet, and the melty chocolate combined with the soft, buttery brioche texture was perfection.

I know I’m not doing anyone any health favors by making these, but it was worth it. The whole stick of butter and all.

Peach Scones

It’s been raining nonstop here in Atlanta. I think I could count the days I would qualify as perfect “summer” days on two hands. I am so pale. My rain boots are always by the door. Seriously depressing stuff.

Pouring.

Pouring.

It turns out buttermilk peach scones offer a little brightness to the soppy gray color palette outside. Peaches have been on sale recently, so I decided to whip up a quick batch of these easy scones from  Turnips 2 Tangerines–a lovely blog that a friend turned me on to a couple of weeks ago. I left off the white chocolate chip glaze, as I wanted to let the peaches really dominate the flavor. And did they ever.

Little Rays of Sunshine

Little Rays of Sunshine

These scones were light and crumbly and peachy and delicious. I can’t wait to try the base dough recipe with other fruit. I’m thinking strawberries and blueberries for a start.

I’m crossing my fingers for the sun to come out soon.  In the meantime, I’ll be in the kitchen making scones!

I Dream of Cupcake

I haven’t been in D.C. since the first week of June. Up until then, I temporarily called it home, as it was where I attended college for four years. I was ready to get out by the time I graduated, but I will let you in on a little secret: each day I feel myself missing it just a teensy bit more. I miss my friends and the way the city is so pedestrian-friendly. I do not miss the price of living or the constant WMATA repairs and inconveniences. Of course, some of the things I miss the most are related to food. Jumbo Slice for the biggest, best slice of pizza one could ever imagine. Open City for casual, yet hearty brunches and coffee complete with animal crackers on the side. Most of all, I miss Baked & Wired–the outspoken yet laid back bakery and coffee shop perched just up the hill from the Georgetown Waterfront. I was lucky enough to work within walking distance from B&W, which, on the weekends, would have lines of locals and tourists alike snaking out the door and up Thomas Jefferson St.

An Americano because why not get wired and patriotic?

An Americano because why not get wired and patriotic?

Upon entering, there are two options: right for coffee, left for baked goods. My plan of attack is always wired first, baked second. I’m a rebel. This way, I can prepare my coffee sans bag of precious cakecups, bars or cookies that needs to be carefully watched. Once I’ve got my drink in hand, I turn the corner and get in the baked line to choose which sugary treat I will take home; though, rarely do I make it even a few steps up Wisconsin Avenue before devouring everything.

The reason I sometimes wake up drooling.

The reason I sometimes wake up drooling.

I haven’t had one item from Baked & Wired that didn’t lead to me repeating “ohmygodthisissogood” a million times. The most memorable cakecup (yes, they refer to cupcakes as ‘cakecups’) I’ve ever had the pleasure of consuming, however, is the lemon blueberry with lemon cream cheese frosting. There’s something otherworldly about the perfect combination between fluffy cake and rich, smooth frosting. Bite after bite is pure bliss. I dream about this cupcake (okay, ‘cakecup’) not infrequently. I miss D.C. a little, but I miss Baked & Wired a whole lot. The next time I visit, there’s no question where my first and last stops will be.

I’ve yet to find anywhere that even remotely compares to Baked & Wired in Atlanta, so if any of y’all have suggestions, hit a girl up. Until then, I’ll have to settle for baking my own version of the LBC w/ LCCF.

Homemade version of the LBC w/ LCCF Until B&W opens a location in Atlanta...

Homemade version of the LBC w/ LCCF Until B&W opens a location in Atlanta…