Rosemary Soft Pretzels with Cheddar Cheese Dipping Sauce

IMG_0360 I have been on a baking roll the last two weeks (which seems crazy since it is so hot out), but I love the smell and the rising dough sitting in my kitchen, and the fun of trying out new recipes. So this week, I went back to something both my husband and I love- soft pretzels! But I wanted to try something new. After a little searching, I came across a Rosemary and Sea Salt Pretzel Recipe over at two peas & their pod. I was pretty much sold when they also included a cheese dipping sauce.

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Yesterday, I got to work recreating this savory treat. The dough came together perfectly and I loved the fresh rosemary smell drifting out of the kitchen. The recipe is simple and straightforward (especially if you have  a stand mixer) and the dough doubled beautifully and baked off in a crisp, golden brown. The pretzels were light and chewy and looked like puffs of yummy goodness. Right before we scarfed these down as part of our dinner, I made the cheese sauce. It was good, but I would make some alterations (as indicated in my version of the recipe below). Long story short, we wanted the sauce to be much cheesier! Overall, this is a great treat and it will be reappearing in our house again soon.

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Happy Baking!

Rosemary Soft Pretzels with Cheddar Cheese Dipping Sauce

What You Need:

For the pretzels:IMG_0337

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 cups all-purpose flour
2 tablespoons chopped fresh rosemary
Canola oil, to grease bowl
3 quarts water
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Cheddar cheese
Salt and pepper, to taste

To Make:IMG_0341

For the pretzels, combine the water, sugar, yeast, and melted butter in the bowl of a stand mixer. Using the dough hook mix until all ingredients are incorporated. Let sit for 5 minutes.

Then, add the salt, flour, and chopped rosemary. Mix on low until combined. Once combined, increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 3 to 4 minutes. (If the dough is too wet, add additional flour, 1 tablespoon at a time.) Remove the dough, place it on a flat surface and shape into a ball with your hands. Coat a large bowl with canola oil, add the dough ball, and turn to coat with the oil. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F. Bring 3 quarts of water to a boil in a large pot.

Place the dough on a clean, flat surface and divide into 8 pieces. Roll each piece into a long rope moving from the center out to the edges of the dough with the palm of your hands. Taper the ends of the dough rope. Shape the dough into pretzels by crossing the two ends, twisting once, IMG_0345and then secure each end to the bottom of the pretzel with your thumbs. Shape all pretzels and then slowly add the baking soda to the boiling water. (It will boil furiously as added.) Gentle place 2 pretzels into the boiling water using a slotted spatula and boil for 30 seconds. As they boil, splash the tops with warm water using your spatula.  Remove, and place pretzels on a baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool on a wire baking rack.

For the cheese sauce, melt butter in a medium saucepan over medium heat and then whisk in flour. Add milk and whisk until the mixture thickens, 2-5 minutes. Add shredded cheese, stir until cheese is melted and smooth.  Season with salt and pepper, to taste.

Serve cheese sauce with pretzels and enjoy!

Recipe adapted from two peas & their pod.


Ice on the Lake: Backpacking along Lake Superior

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Two weeks ago we returned to one of my very favorite places: Pictured Rocks National Lakeshore in Michigan’s Upper Peninsula. It offers solitude, unbelievable views, and a 40 plus mile trail that hugs the coastline of Lake Superior. Backpacking paradise.

As always, when you return someplace you love, it feels comfortingly familiar, and yet, the lake also never ceases to surprise me. This time with ice. When we planned our trip for May, we figured it would be cool this far north, but we never imagined the horizon would be painted white. It felt like standing on the edge of the arctic even though the trail is laced with sand. It was worlds-colliding-beautiful.

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Each day of the trip we watched how the ice changed, moved, breathed. From the beach we could hear it cracking, shattering, and moaning as the sun melted it and the wind swept it into the shoreline and then pushed it away. Each morning we hurried from our tent to see what the ice had done over night. It was like a game. Hide-and-go-seek with the ice.

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During the day, we would take breaks along the shore, half the time just listening, the other half spent skipping rocks between the ice and into the ice and over the ice. We sunk an iceberg with a steady stream of stones.

Our weather, for the most part, was sunny or partly-cloudy and shifted in heavy breaths from warm to cool to cold and back again. One night, sitting on the beach after dinner, the wind suddenly changed direction blasting us with icy air moving directly from the center of the lake, and the ice pack, to us. We hurried into our tent.

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Sunset has always been one of my favorite times of day when backpacking, and the ice only added to the layers of shifting colors and shadows as the sun sunk into the distant water. Watching was like breathing in color.

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Our trip refilled me. The pleasure of walking and looking and being in one of my very favorite places once again!

 

 

 


Great Smoky Mountains National Park

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I love national parks. Every time I set foot in one I feel thankful that past generations had the foresight to protect special places all over our country. It makes me feel lucky and proud and profoundly happy.

So last weekend, when I had the chance to spend three days exploring Great Smoky Mountain National Park with my cousin I was giddy with excitement. I started bouncing and fidgeting in the car before we even reached Tennessee. And this park did not disappoint.

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With over 800 miles of trail, it is a great place for hikers of all levels, and offered a wide range of trail lengths and levels of difficult. We spent our first two days going up. I love long trails and big views and that is exactly what we got. On day one, we struck out on a section of the Appalachian Trail stretching from Newfound Gap to a little rocky bluff called Charlies Bunion. The section we did, just over 8 miles round trip, was a steady climb through bare trees and rocky soil ending with awesome views out across the valley. The famous blue-gray haze of the mountains drifted out in front of us and the spine of ridges snaked across the rolling hills of this area like rippling water.

On day two, we did my favorite hike, the Alum Cave Trail up to the summit of Mount Le Conte. At just over 11 miles round trip, this hike offered every stage of beauty the park had to reveal. The trail starts out crisscrossing a clear, boulder strewn river banked by thick stretches of deep, green rhododendrons. I can’t even imagine how pretty this section would be when they are in bloom as it was beautiful with the simple palette of green.

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The first main attraction you reach is a natural rock arch, that you hike under where you begin the great march up and up and up. Here the terrain breaks away into rocky outcroppings and brief glimpses between trees of the views that are coming. The trail is rocky, and in some places, steep, but worth it for the views. About 2.5 miles in, you reach Alum Cave Bluffs, a wide stretch of rocks carved out into a dust-colored overhang.

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The next section, above the bluffs, offers the best views we saw during our trip: miles and miles and miles of mountain shadows like layers of blue-gray sharks teeth reaching so deep into the horizon it is hard to tell where the mountains end and the clouds begin. Every turn offered more views. And at the top, just above the only lodge in the park (not accessible by car), is the final spur trail to the cliffs that dead-ends at the edge of a rock outcropping that simply drops off into mountain views.

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After sitting at the top, basking in the sun and views, it is almost impossible to come down. So beautiful.

Our final day, we traveled to the west side of the park to do the historic driving loop at Cades Cove and for a short hike out to Abrams Falls. This side of the park is very different and showcased much of the history of people in this area. It was interesting to experience a new perspective on what the park encompasses.

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Here, the trail follows the river with little drops and rises until it reaches the main attraction: Abrams Falls. The falls are about 30 feet and cascade into a large pool of clear, cold water. I loved the pounding sounded that whispered and then echoed and then whispered again as we drew close and hiked away. A beautiful way to cap off a wonderful trip!


South for Winter: Manatees, Doulphins, and Sun

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 Honeymoon Island

Right after the first of the year, Lucas and I flew south. It was the first time either of us had taken a trip to warm weather in the winter and it happened just as the polar vortex was covering our little part of PA. I can’t say prefect timing enough.

The gulf coast of Florida is beautiful, and we enjoyed every minute of sun and temperatures that allowed for t-shirt and flip-flops. A few of our favorites: Ybor City in Tampa, 7venth Sun Brewery in Dunedin, Honeymoon Island (shells and dolphins!) just north of Clearwater, and of course, the highlight of our trip, swimming with manatees in Crystal River at the Three Sisters Springs.

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Honeymoon Island Dolphins!

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More Dolphins!

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Three Sisters Springs Manatees

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Watching manatees!

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Face to face

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Baby!

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Sea bird giving us the eye

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Pelican!


the best of becominganomad

As 2013 comes to a close, and snow drifts down in lazy clumps outside my windows, it seemed like the perfect day to look back. I have been blogging here for just over 2.5 years, which seems crazy and unreal and wonderful. So today I thought I would re-post some of my favorite memories (oldest to newest with links to the blog post).

Thanks for sharing in our journeys and we look forward to new adventures in 2014!

P1010923Denali National Park, Alaska

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Glaciers and Bears in Seward, Alaska

Dalton Highway 071Dalton Highway 391Dalton Highway 098

To the Arctic Circle and Beyond!

Snowshoeing and Mushing 027Mushing School: A Dog Sledding Adventure

P1030872Back in Alaska: Moose!

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Lights, Lights, Lights!

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Opening Day: Denali National Park

P1040388On the Road: Fairbanks to Valdez, Alaska

P1050008The Southeast Continues: Juneau, AK

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Wonder Lake, Denali National Park

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The First Leg: Yukon, Canada

P1050896Jasper National Park, Canada

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The Icefields Parkway, Canada

P1050991Lake Louise, Canada

P1060038Glacier National Park (Part 1) (Part 2)

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The East Coast Trail: Newfoundland, Canada (Part 1) (Part 2) (Part 3)

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The 150th Anniversary of the Battle of Gettysburg

Happy New Year!


Homemade Noodles

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Cold weather always makes me gravitate towards the kitchen. Something about the heat of the oven and the deep smells drifting through the house pairs perfectly with a heavy gray sky and dipping temperatures. So lately, I have been enjoying the camaraderie of being in the kitchen with my husband.

We made one of my favorite things  this month: homemade noodles. We started making noodles a few years ago when we were living in the upper peninsula of Michigan, and then took a break during all our travels, so pulling out our pasta maker felt a little like coming home.

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Noodles are actually relatively simple in terms of ingredients, and with a Kitchen Aid mixer, the kneading process is hands free. Mostly, noodle making takes patience, and it definitely helps to have two people on the job. It makes things more fun and helps when feeding the dough through the pasta maker to thin and cut it. And of course, the product is amazing. Light and eggy. So good you hardly need sauce.

This time we made fettuccine. We made a double batch, so we could eat some fresh and dry the rest for later. It was our first time drying pasta and it went relatively smoothly although it did break in half on the drying rack, but that actually worked out well for storage. Overall, a wonderful Sunday afternoon activity that resulted in a spectacular dinner (and future dinners!).

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We have an Imperia manual pasta machine, but the recipe will work with the kitchen aid attachment or other pasta machines as well.

The dough is simple:

2 cups all purpose flour

3 eggs, lightly beaten

water as needed (added 1Tbs at a time))

Yields about 1 lb.

To Make:

You can mix the dough manually (which we have done), but it is much easier with a stand mixer. Simply use the paddle attachment for normal batches or the dough hook for large batches. Add the flour and eggs to the bowl and mix on low until the dough comes together adding water as needed until a ball is formed.

Once the ball has formed, knead the dough by hand on a well floured surface until it is smooth (about 2 minutes). Then wrap in plastic and let it rest for 20 minutes.

Then follow the directions for your pasta maker to roll out and cut the dough.

Finally, eat fresh with a quick boil, refrigerate for up to three days, dry, or freeze and enjoy!


Lions and Tigers and Bears, Oh My!

At the end of November (yes, I am still trying to catch up on life!), Lucas and I went to the Pittsburgh Zoo.  It happened to be the prefect storm for a zoo-viewing day, cool and cloudy, producing active animal sightings again and again. And Lucas’ pictures perfectly captured the playful, adorable, amazing moments we saw.

P1070153Snow Leopard (awake and visible!)

P1070157-2Tiger Mom and Baby.

P1070162-2Play time!

P1070175-2Lions! We even heard them roar.

P1070182-2So much cuteness…

P1070185-2Beautiful Elephant.

P1070189-2Polar Bear at play… He spent most of his time trying to eat it.


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