Oatmeal Raisin Pretzel Cookies

oatmeal raisin pretzel cookies

One of the questions I get most often is, “How do you find time to bake?” I’ll admit, it can be a bit of a juggling act. Since starting this blog, we’ve gone from zero to three children, ages 4 and under. Baking projects that I used to finish in an evening are now slo-o-o-o-wly pieced together over the course of several days. I could write a book about it, but thankfully, I don’t have to — Michelle Lopez’s new cookbook, Weeknight Baking will teach you everything you need to know about baking to fit your schedule.

weeknight baking and cookies

I received Michelle’s book as a literal birth day present — it arrived the same day our third child, Isabelle, did! Weeknight Baking was actually the perfect cookbook to help ease me into the new reality of baking with another tiny human around, because each recipe is either quick to make OR broken down into 15-to-30 minute tasks that you can piece together over a few days. And, as my family will attest, the recipes are delicious! So far, we’ve easily polished off a pan of her cheesecake bars and a batch of these oatmeal cookies.

I have always been partial to a good old fashioned oatmeal cookie, and I’m delighted to add this recipe to our rotation. These babies take about half an hour from start to finish — no chilling required! I made a couple small changes — first, I used sifted spelt flour instead of all purpose; and second, I popped a mini pretzel on each cookie (before baking) because I’m all about that salty-sweet combo. Feel free to go traditional with just raisins, or play around with the mix-ins — Michelle gives several fantastic sounding options. Whatever you do, make these cookies! And congrats, Michelle, on your new book!

Oatmeal Raisin Pretzel Cookies

Makes 20 cookies | Adapted from Weeknight Baking

Ingredients:

  • 1 recipe Oatmeal Cookie Mix-In of your choice (I used raisins and mini pretzels)
  • 1 1/4 c (5.65 oz) all-purpose flour (I used sifted spelt)
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 2/3 c (5 oz) tightly packed dark brown sugar (I used light)
  • 1/3 c (2.35 oz) granulated sugar
  • 3/4 c (6 oz) unsalted butter, at room temperature
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1 3/4 c (6.15 oz) old-fashioned rolled oats
Oatmeal cookie mix-ins
  • Classic oatmeal raisin: 1 c (5.5 oz) raisins
  • Oatmeal chocolate chip: 8 oz dark chocolate (at least 70% cocoa), from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
  • Oatmeal, Cranberry, and White Chocolate: 1 c (6 oz) dried cranberries and 3 oz white chocolate, from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
  • Oatmeal, cherry, and pistachio: 1 c (5 oz) dried cherries and 1/2 c (2.5 oz) shelled pistachios
  • Oatmeal and crystallized ginger: 1/2 c (3.5 oz) crystallized ginger, chopped into 1/4-to-1/2-inch pieces

Method:

  1. Position a rack in the center of the oven and preheat the oven to 350F. Line two half-sheet pans with parchment paper.
  2. Place the mix-in of your choice in a shallow bowl and toss to combine.
  3. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2-3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg and vanilla, and beat until combined. Scrape down bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Add the oats all at once and beat on low until combined, scraping down the bottom and sides of the bowl as needed to fully incorporate oats. Add the mix-in all at once and beat on medium-low until the mix-in is evenly distributed throughout, about 1 minute.
  5. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into 20 balls (about 45 g each, but may vary depending on mix-ins), placing them at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 15 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later). Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Peach Crisp Ice Cream

peach crisp ice cream in container

Before we round the corner into September (!!), I have one last ice cream recipe for you. Churning frozen treats has definitely been my summer 2019 obsession — I’ve been making frozen yogurt, sorbet, sherbet, eggless ice creams, and custard ice creams as fast as we can consume or share each batch. It’s just so addicting (and delicious)!

I’ve especially enjoyed trying to incorporate various seasonal fruits into ice cream. While either sorbet or an eggless (“Philadelphia”) ice cream base has been my modus operandi when incorporating fruit — I find the lack of eggs helps the fruit flavor shine through better — this time I was going for a peaches and cream vibe and wanted a bit of extra richness. I used the same buttermilk custard base from the toast and jam ice cream, but added in a honey-sweetened roasted peach puree. Swirls of peach jam amp up the “peachiness” while sprinkles of crisp oat streusel add texture and nuttiness. It’s like eating a peach crisp a la mode!

A few notes:

  • This makes a fairly large batch of ice cream — probably the largest amount my home ice cream maker can handle. If you have a smaller machine you will want to churn in two batches (or reduce the recipe by 25-30%).
  • The oat streusel recipe is adapted from Jeni’s Splendid Ice Creams at Home and makes way more than you need for this batch of ice cream. But! It freezes beautifully and I have absolutely loved having a big batch on hand to layer in other ice creams / sprinkle on sundaes / snack on. So I definitely recommend just making the full batch and patting yourself on the back later.
  • My favorite containers for storing ice cream are these Cambro 1-quart Poly Rounds. They don’t take up a lot of room in the freezer and they’re the perfect size for a typical home batch. But you can use a loaf pan, empty yogurt container, or similarly-sized freezer-safe vessel. Whatever container you choose, I recommend sticking it in the freezer while you are churning your ice cream to help minimize melting!
peach crisp ice cream in cone

Peach Crisp Ice Cream

Makes a generous 1 quart | Inspired by Salt & Straw and Jeni’s Splendid Ice Creams at Home

Ingredients:

For the buttermilk custard base:
  • 1/2 c + 2 Tbsp / 125g granulated sugar
  • 2 Tbsp dry milk powder
  • 1/4 tsp xanthan gum
  • 4 large egg yolks
  • 2 Tbsp / 40g light corn syrup
  • 1 1/2 c heavy cream
  • 1 1/2 c buttermilk
  • 1/4 tsp kosher salt
For the roasted peach puree:
  • 12 oz ripe peaches, pitted and chopped
  • 80g (1/4 c) honey
For the crisp oat streusel:
  • 227g cold, unsalted butter, cut into 1/2″ cubes
  • 188g AP flour (swap in whole grain if you’d like)
  • Pinch of ground cinnamon
  • 150g light brown sugar
  • 1 tsp kosher salt
  • 135g old-fashioned rolled oats
To finish:
  • ~1/2 c peach jam, homemade or store-bought

Method:

  1. Make the buttermilk custard base: Combine the cream and buttermilk in a large measuring cup.
  2. Combine 100g (1/2 c) of sugar, dry milk powder, and xanthan gum in a small bowl and whisk well. In a large bowl, combine the egg yolks and remaining 25g (2 T) sugar and whisk until the yolks are lighter in color, about 1 minute.
  3. In a medium pot, combine the corn syrup and half (1 1/2 c) of the buttermilk/cream mixture. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved (about 3 minutes). Remove the pot from the heat. Start whisking the yolk mixture and continue to whisk constantly while slowly drizzling the hot liquid into the yolks.
  4. Scrape the entire mixture back into the pot and cook over medium-low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon (it should register ~170F on a digital thermometer). Strain into a heatproof and airtight container and whisk in the remaining buttermilk/cream mixture. Cover and refrigerate until well-chilled, at least 6 hours and up to 1 week.
  5. Make the peach puree: Preheat oven to 350F. Spread the chopped peaches in a single layer on a quarter-sheet baking pan lined with parchment paper. Drizzle with honey.
  6. Bake peaches for about 30-40 minutes, stirring every 10-15 minutes, until the released juices have thickened. (The peaches shouldn’t be browned at all.) Remove from oven and allow to cool to room temperature. When cool, scrape the peaches and all the syrupy juices into a food processor or blender. Blend until smooth. Transfer to an airtight container and refrigerate until cold.
  7. Make the crisp oat streusel: Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
  8. In a large bowl, whisk together the all dry ingredients except the oats. Add the cubed, chilled butter and rub it into the dry mixture with your fingertips until the mixture resembles coarse sand. Add the oats and stir to combine well. Spread the mixture in a single layer onto the prepared baking sheet, aiming for clumps about 1/4″-1/2″ in size.
  9. Bake for 30-35 minutes, stirring occasionally, until toasted and browned. Cool completely on a wire rack, then freeze in a ziplock bag or airtight container until ready to use.
  10. Churn the ice cream: Whisk 1/4 tsp kosher salt and chilled peach puree into the chilled buttermilk base. Churn according to the instructions for your machine, until the mixture has the texture of soft serve. Transfer to a freezer-friendly container, alternating with dollops of peach jam and generous sprinklings of oat streusel. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. Freeze until firm, at least 6 hours. Ice cream will keep for up to 3 months.

Berry Basil Fraisier

berry basil fraisier

To me, the unofficial start of summer is the arrival of fresh strawberries. To be honest, I’m not much of a summer person — I don’t like hot weather and the mosquitoes that come with it. But I love summer produce, and our family definitely looks forward to berry picking every year.

freshly picked strawberries

For the past several years, I’ve made a fraisier to celebrate fresh strawberries. A fraisier is a traditional French strawberries and cream cake, and to me it’s the best way to enjoy candy-sweet, ripe strawberries (after eating them straight off the plant).

hannah eating strawberry

With these fraisiers I tend to be a bit casual — I usually make them a little differently every time. Sometimes I use a Japanese genoise as the cake; I’ve also made a matcha sponge version that was delicious. Sometimes I make a gelee layer for the top. I’ve also learned a few things over the years — like the need for gelatin to set the cream, and to keep the cake layers on the thin side to let the strawberries really shine through.

For my 2019 fraisier, I used some fresh basil from our garden to infuse the cream. And because the spring here was quite cool and strawberries didn’t show up until practically July, I added in a few blueberries to make this a fourth of July appropriate cake. (You could definitely just use all strawberries too, though.) The sponge is a lemon-scented chiffon, which is light and fluffy and pretty simple to whip up. The result: summer in every bite.

A few notes:
  • For easiest assembly, I recommend a 6×3 cake ring and acetate strips. You could also use a springform pan and plastic wrap, but you’ll get the cleanest results from the ring and acetate. (I use these same tools to make Momofuku-style cakes.)
  • You can make the basil pastry cream base up to 5 days in advance, but wait to add the gelatin and whipped cream until you are ready to assemble the cake.
  • For the cake, I used a half recipe of this lime chiffon cake and baked it in a 6×3 cake pan (total baking time was about 35 minutes). Don’t use a shorter pan; it will overflow. You could probably also bake this in a quarter sheet pan and cut out two 6″ rounds, but you would need to adjust the baking time.
berry basil fraisier top down

Berry Basil Fraisier

Makes one 6-inch cake

Ingredients:

  • Half a recipe of this chiffon cake, baked in a 6×3 cake pan (I subbed lemon zest and juice for lime)
  • 1 recipe basil cream diplomat (recipe below)
  • Simple syrup
  • ~1 c chopped strawberries, mixed with a spoonful of strawberry puree or jam; plus about 10-12 strawberries, halved (try to choose ones that are the same height, or trim to match) and 10-12 blueberries
  • More berries and basil leaves, to decorate
For the basil cream diplomat:
  • 1 c whole milk
  • 50g sugar (1/4 c), divided
  • 20g cornstarch or custard powder
  • 2 large egg yolks
  • Pinch of salt
  • 3-4 sprigs of fresh basil
  • 14g (1 Tbsp) unsalted butter
  • 1/2 – 3/4 tsp gelatin*
  • 1/2 tbsp cold
  • 1/2 – 1 c heavy whipping cream*

*Use 1/2 c for a thicker filling and up to 1 c for a lighter filling (I usually use 1/2-3/4 c). If you use more than 1/2 heavy cream, use 3/4 tsp gelatin. 

Method:

  1. To make the basil cream diplomat: Bring the milk and basil sprigs to a simmer in a medium saucepan over medium low heat. Simmer for about 15 minutes, stirring occasionally, then remove from heat and cover. Allow basil to steep for about 45 minutes.
  2. Strain the milk (add more to reach 1 cup if necessary) and return to the saucepan along with 40g sugar and a pinch of salt. Place a strainer over a heat-safe jug or container.
  3. In a medium bowl, whisk together the remaining 10 g sugar and the cornstarch. Pour in a tablespoon or so of the milk mixture and whisk until smooth. Add the egg yolks and whisk until smooth.
  4. Heat the milk over medium heat until steaming. Remove from heat. Pour the milk in a slow, steady stream into the egg yolk mixture, whisking constantly. Scrape the custard mixture back into the saucepan and return to medium heat. Cook, whisking constantly, until the mixture thickens and large bubbles appear on the surface. Once the bubbles appear, continue whisking on the heat for two minutes.
  5. Strain the pastry cream into the prepared jug or container. Whisk in the butter until combined. Place a piece of plastic wrap over the top and allow to cool to room temperature, then refrigerate until cold (at least 2 hours).
  6. When you are ready to assemble the cake, finish preparing the cream diplomat. In a small bowl, sprinkle the gelatin evenly over the cold water and allow to sit for about 5 minutes. Meanwhile, put two inches of water into a small sauce pan and bring to a simmer over a medium heat. Measure 1/4 cup (60g) of the chilled pastry cream into a small stainless steel bowl that will sit across the saucepan with the simmering water, without touching the water.
  7. Heat the cream until it is 120F. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  8. Whip the heavy cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula. Transfer to a piping bag and refrigerate while you continue assembling the cake.
  9. To assemble the berry basil fraisier: Line a 6×3 cake ring (or same-sized springform pan) with acetate (or plastic wrap) and place on a cake board or plate. Trim the cake into layers ~3/4 inch thick (you should get three; you’ll need two for the cake. The rest is a baker’s treat!).
  10. Place one layer of the cake in the bottom of the ring and brush generously with simple syrup. Place the halved strawberries, cut side out and pointed end up, around the edge of the pan. Add blueberries between the strawberries if desired. Pipe the cream diplomat between the fruits and a layer across the top of the cake. Use a offset palette knife to smooth. Fill the center with the chopped berries + jam, then cover with another layer of cream. Place the second layer of cake on top and press down to level. Soak with simple syrup, then spread a thin layer of cream across the top. Refrigerate until set, about 4 hours or up to three days.
  11. Just before serving remove the cake ring and acetate. Arrange the cut fruit and basil on top as desired. (If you are doing this beforehand, brush a little warmed and thinned apricot jam on the fruit to preserve their color.) Enjoy!

Toast and Jam Ice Cream

toast and jam ice cream in a bucket


One of the questions I hear often is, “What do you do with all the bread you bake?” Truthfully, we normally don’t have a ton of leftovers; and if I know a loaf won’t be finished within a couple days I’ll usually freeze pre-cut slices. But every so often I wind up with a hunk of bread that’s just a little too stale for the freezer.

Sure, that bread could make some pretty fine croutons or breadcrumbs. Or it could be tossed in brown butter and sugar, baked until deliciously golden and nutty, and spun into a quart of homemade ice cream. Add a swirl of jam, and you’ve got breakfast for dessert? Dessert for breakfast? Either way — delicious.

This toast and jam ice cream starts with a creamy and slightly tangy buttermilk custard base. Once done churning, simply alternate layers of ice cream, brown butter crumbs and jam and freeze until firm. If you like toasty bits in every bite you can add the brown butter crumbs during the last minute of churning for more even distribution. You may not use all the crumbs, but save extras for sprinkling on top…if you can resist snacking on them beforehand!


toast and jam ice cream

Toast and Jam Ice Cream

Makes about 1 quart / Inspired by Salt & Straw and Tartine

Ingredients:

For the buttermilk ice cream base:
  • 1/2 c + 2 Tbsp / 125g granulated sugar
  • 2 Tbsp dry milk powder
  • 1/4 tsp xanthan gum
  • 4 large egg yolks
  • 2 Tbsp / 40g light corn syrup
  • 1 1/2 c heavy cream
  • 1 1/2 c buttermilk
  • 1/4 tsp kosher salt
For the caramelized bread crumbs:
  • 168g (~2 slices) day-old bread (I used sourdough)
  • 30g (2 Tbsp) butter
  • 67g (1/3 c) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Generous pinch of kosher salt
To finish:
  • ~1/2 storebought or homemade jam

Method:

  1. Make the buttermilk custard base: Combine the cream and buttermilk in a large measuring cup.
  2. Combine 100g (1/2 c) of sugar, dry milk powder, and xanthan gum in a small bowl and whisk well. In a large bowl, combine the egg yolks and remaining 25g (2 T) sugar and whisk until the yolks are lighter in color, about 1 minute.
  3. In a medium pot, combine the corn syrup and half (1 1/2 c) of the buttermilk/cream mixture. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved (about 3 minutes). Remove the pot from the heat. Start whisking the yolk mixture and continue to whisk constantly while slowly drizzling the hot liquid into the yolks.
  4. Scrape the entire mixture back into the pot and cook over medium-low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon (it should register ~170F on a digital thermometer). Strain into a heatproof and airtight container and whisk in the remaining buttermilk/cream mixture. Cover and refrigerate until well-chilled, at least 6 hours and up to 1 week.
  5. Make the caramelized bread crumbs: Preheat the oven to 350ºF and line a sheet pan with parchment paper or silicone mat.
  6. Crumble the bread into small, corn kernel-sized bits.
  7. In a skillet, heat the butter until it melts, then continue to cook until it starts to brown. Remove from heat and stir in the bread crumbs, sugar, cinnamon, and salt.
  8. Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted and a deep, dark brown.
  9. Cool completely then store in an air-tight container until ready to use. (They can be made a few days in advance and stored at room temperature.)
  10. Churn the ice cream: Whisk 1/4 tsp kosher salt into the chilled buttermilk base. Churn according to the instructions for your machine, until the mixture has the texture of soft serve. Transfer to a freezer-friendly container, alternating with dollops of jam and generous sprinklings of bread crumbs. (If you prefer, you can add the desired amount of bread crumbs during the last minute of churning.) Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. Freeze until firm, at least 6 hours. It will keep for up to 3 months.
toast and jam ice cream scoop

Strawberry Swirl Frozen Yogurt

strawberry swirl frozen yogurt cone

I try to be a “kitchen stuff” minimalist. Don’t get me wrong: my eyes light up when I discover a new bakeware store, and my idea of a good time is browsing the kitchen-related aisles of HomeGoods or HomeSense. But I usually take my time when it actually comes to buying stuff, especially appliances that take up valuable counter or storage space.

Case in point: ice cream makers. I’ve probably threatened to buy one for the past three summers. But I’ve never bit the bullet, sticking to semifreddos and extra trips to the ice cream parlor. (The texture of no-churn recipes have never really excited me.)

But this year, the new Salt & Straw cookbook arrived in the mail; and between the mouthwatering pictures of flavors like Sea Salt and Caramel Ribbon and Strawberry Honey Balsamic with Black Pepper and pregnancy cravings for Wendy’s Frosties, I knew this had to be the Summer of Homemade Ice Cream. I mentioned to my husband that I was starting to research ice cream makers. And by the next day, with the help of a friend, he had procured a Cuisinart ICE-20 (I’ve mentioned he’s a keeper, right?). Predictably, I can’t stop churning.

One of the great features of the Salt & Straw cookbook is that it starts out with three simple base recipes: one for regular ice cream, one for sorbet/frozen yogurt/sherbet/gelato, and one for coconut (dairy free) ice cream. Most of the remaining recipes build off one of these bases; and you can actually whip up large batches of the bases and refrigerate/freeze portions for later use so you can practically churn up a pint on a whim.

I decided to start my churning journey with this strawberry swirl frozen yogurt. A ribbon of strawberry syrup adds a touch of sweetness and color to a creamy, tart fro-yo base. I can see having a pint of this deliciousness always on hand, changing up the fruit depending on the season.

A few notes:
  • I’ve tried this with both regular 2% Greek yogurt, and full-fat regular yogurt (strained overnight in a cheesecloth-lined sieve set over a bowl). Both work well, though I slightly preferred the texture of regular Greek yogurt. Either way, do not use fat-free yogurt for this recipe.
  • You can also sub 1/2 cup sour cream for part of the yogurt for a little added tang and richness.
  • Straining the strawberry syrup is optional; if you like a more chunky frozen yogurt you can leave the fruit solids in. If you do strain the syrup, the remaining fruit can be refrigerated and used to spread on toast or top your fro-yo.


strawberry swirl frozen yogurt in a scoop
Marcus eating frozen yogurt

Strawberry Swirl Frozen Yogurt

Makes about 3 pints / Inspired by Salt & Straw and Serious Eats

Ingredients:

For the base:
  • 1 cup (200g) granulated sugar
  • 1/2 tsp xanthan gum
  • 1/4 c (80g) light corn syrup
For the frozen yogurt:
  • 1/4 to 1/2 c strawberry syrup (recipe follows)
  • 1 1/2 cups base
  • 1 1/2 c (360g) super-tart Greek yogurt, very cold (see notes above)
  • 3/4 c whole milk
  • 1/4 tsp kosher salt
For the strawberry syrup swirl:
  • 8 oz / 225g trimmed and chopped strawberries
  • 2 Tbsp / 30 g freshly squeezed lemon or lime juice
  • 6 oz / 175g granulated sugar
  • 1/4 tsp kosher salt

Method:

  1. Make the base: Stir together the sugar and xanthan gum in a small bowl. Combine 1 1/4 c water and the corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (but don’t fret over a few lumps). Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool completely.
  2. Transfer the mixture to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)
  3. Make the strawberry syrup: Combine strawberries, lemon/lime sugar, and salt in a medium pot. Note the pot’s weight at this stage so the reduction can be tracked on the scale (or you can use a digital thermometer). Mash the strawberries with a fork or metal spatula until swimming in juice.
  4. Place over medium heat and bring to a boil, continuously stirring and scraping along the bottom and sides of the saucier with a flexible, heat-resistant spatula. This should take about 5 minutes.
  5. Once the mixture begins to boil, continue cooking until reduced by 4 ounces (mixture should be 220°F) for a thin, saucy ribbon or 5 ounces (224°F) for a thick, gooey ribbon. This should take about 6 minutes.
  6. Strain the syrup into a heatproof container. Cover and refrigerate until completely chilled.
  7. Churn the frozen yogurt: Before churning, place a 1-quart container into the freezer, along with a spatula. Place the yogurt, milk, and salt into a bowl and whisk until combined. Add the base and whisk until smooth. (If you have an immersion blender, you can add all ingredients together and blend until smooth.) Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of a pourable frozen smoothie.
  8. Quickly transfer the fro-yo into the prepared container: Spoon in layers of fro-yo alternated by drizzles of strawberry syrup (I used about half of the syrup, but use as much as you want). You can use a knife to swirl the two occasionally, or leave as-is for more distinct strawberry ribbons.
  9. Cover with parchment paper, pressing it to the surface of the fro-yo-so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

Zeppole

zeppole

A couple years ago, my husband came home from work one day and asked, “Have you had a zeppole? They’re so good!” I had, in fact, never had a zeppole nor heard of them. So over the next couple of weeks, we went on a bit of an Italian bakery run trying to find zeppole for me to try.

Turns out zeppole are basically Italian doughnuts, and they come in many different forms: baked, fried, filled, and unfilled. After sampling a variety of zeppole, we realized our favorite were the Zeppole di San Giuseppe variety, which are basically doughnut-shaped cream puffs. Traditionally these are eaten to celebrate St. Joseph’s Day (a Catholic holiday in March), which is pretty much the only time you can find them in actual Italian bakeries in our area. But they’re too delicious to not be eaten the rest of year; and since they’re made from good ol’ choux, they’re easy enough to pull off at home!

A few notes:

  • Traditionally, this style of zeppole are garnished with canned sour cherries. This is delicious, but if you don’t have any you can just use some fresh fruit or a thick jam.
  • If you like a lighter/softer filling, you can whip up some heavy cream (I’d probably do 1/2 cup or so) and fold it into the pastry cream before filling the zeppole.
  • Zeppole are best consumed within 4 hours of assembling, but all the components can be prepared ahead of time: the pastry cream can be refrigerated up to 3 days and the choux rings can be baked and stored at room temperature for a couple of days (or frozen for longer storage). If the pastry softens during storage, recrisp by baking uncovered at 300°F for 5-8 minutes. Cool completely before filling.
choux pastry rings
baked zeppole

Zeppole

Makes about 10 zeppole

Ingredients:

  • 1 recipe choux pastry (prepared through step 4)
  • 1 batch vanilla pastry cream (recipe below)
  • Thick fruit jam or preserves (I used strawberry)
  • Fresh fruit, canned sour cherries, or additional thick jam, to finish
  • Powdered sugar, to finish (optional)
For the vanilla pastry cream:
  • 1 1/2 c whole milk
  • 1/2 c heavy cream
  • 100g granulated sugar, divided
  • 40g custard powder (or cornstarch)
  • 4 large egg yolks
  • 2 tsp vanilla extract
  • 28g unsalted butter, at room temperature

Method:

  1. Make the vanilla pastry cream: Place a sieve over a heatproof container. Combine the whole milk and heavy cream in a medium saucepan along with 80g of the sugar. Whisk to combine.
  2. In a medium bowl, place the remaining 20g granulated sugar and sift in the custard powder or cornstarch. Pour in a splash of the milk-cream mixture and whisk to combine (this helps prevent lumpy custard). Add a bit more of the milk mixture and whisk until smooth. Whisk in the egg yolks.
  3. Bring the remaining milk-cream mixture to a simmer over medium heat. Once it has reached a simmer, remove from the heat and slowly pour into the egg mixture, whisking constantly. Pour the mixture back into the saucepan. Cook over medium to medium high heat, whisking continuously.
  4. As soon as the mixture thickens and large bubbles appear, turn the heat to low and continue whisking on the heat for 2 minutes. Remove from the heat and strain into the prepared container. Whisk in the butter, followed by the vanilla extract.
  5. Place a piece of plastic wrap directly onto the surface of the custard to keep a skin from forming. Cool to room temperature, then cover and refrigerate until chilled (at least three hours, or up to 3 days).
  6. Bake the zeppole: Preheat the oven to 425F with a rack in the middle. On a large piece of parchment using a cookie cutter or other round object, trace about ten 2 1/2 inch circles. Space the circles at least 2 inches apart. Place the parchment on a large baking sheet (with the tracing on the underside so you don’t get pen/pencil onto your zeppole). Transfer the choux dough to a large piping bag fitted with an open star/French piping tip. Pipe rings of choux using the tracings as a guide. After you’ve piped all the bases, go back and pipe another, smaller ring on the top inside edge of the bottom ring. (If you have any dough left, you can pipe little cream puffs to use it up.) Dust the rings with icing sugar.
  7. Bake the pastry for 10 minutes, then turn down the oven to 375F and continue baking until the rings are puffed and a deep golden brown — about another 20-30 minutes. Rotate the baking sheet after about 30 minutes total baking time — avoid opening the oven door any sooner, or your pastry may collapse. After the rings are finished but still hot, pierce the bottoms with a skewer or paring knife and return to the turned-off oven for 10 minutes to allow the steam to escape and the insides to dry out (prop the oven door open with a wooden spoon). Transfer rings to a cooling rack and allow them to cool completely before filling.
  8. Assemble the zeppole: Whisk the chilled pastry cream to loosen and transfer to a piping bag fitted with an open star tip.
  9. Using a sharp serrated knife, trim off the top third of the choux rings and set aside. Remove any soft bits from inside the shells.
  10. Spread a thin layer of jam on the bottom of the rings. Pipe the cream on top. Place the tops back on and pipe a dollop of cream in the centers. Garnish with a sour cherry, fresh fruit, or a dab of jam. Dust with powdered sugar if desired. Serve immediately, or refrigerate for up to 4 hours. (The pastry will eventually start to soften, so it’s best to fill the zeppole shortly before eating.)
baked zeppole with garnish

Sourdough Fruit Danishes

diamond danish

Laminated dough is the perfect blank canvas for a baker. It can go sweet or savory, and you can shape it in so many ways. I’ve used this sourdough danish dough previously to make these delicious morning buns, and in this post I’m giving just a couple more ways to put this pastry to work.

While there are a ton of ways you can shape danishes, I’m partial to the pocket and diamond shapes because they accommodate a good amount of filling. I almost always fill my sweet pastries with either cream cheese filling or frangipane — both are simple to whip up and complement any number of fruits. I like using cream cheese with berries (or a dollop of jam or lemon curd) and frangipane with plums, pears, rhubarb, and apples — but experiment with what you have and come up with your own favorite combos! Enjoy!

A few notes:

  • The proofing time for these danishes can vary quite a bit depending on the temperature of your kitchen. For me it usually takes about 2 hours at warm room temperature (about 80F). Proof them until they’re double in size, very puffy, and jiggle when you shake the pan. The oven with the light on and a pan of warm water is a great proofing spot — just make sure to take the danishes out when preheating the oven!
  • To make sure the bottoms of the danishes don’t get too dark before they bake through, I bake these pastries on a two baking sheets stacked right on top of each other. If you like the bottoms extra crisp, this isn’t necessary.
  • I like finishing fruit danishes by brushing the fruit with a bit of simple syrup right after the danishes come out of the oven. It gives the fruit a little bit of shine and your pastries that special little bakery touch.
pocket danish
diamond danish prebake

Sourdough Fruit Danishes

Makes 6 danishes

Ingredients:

  • 1/2 recipe sourdough enriched danish dough
  • 1 recipe cream cheese filling or frangipane filling (see below)
  • Fresh fruit such as berries or plums — depending on type/size of fruit, you may need several berries or several slices of fruit per danish; can also use a not-too-runny jam/preserves
  • 1 egg beaten with 1 tsp milk or water and a pinch of salt for egg wash
  • Turbinado sugar, optional
  • Simple syrup, optional
  • Powdered sugar, optional
For the cream cheese filling:
  • 113g cream cheese, softened (about half a block)
  • 2 Tbsp sugar
  • Dash of vanilla extract
  • Pinch of kosher salt
  • Squeeze of lemon juice
For the frangipane filling:
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 1 large egg
  • Pinch of salt
  • 1 tsp vanilla extract
  • 100g almond flour
  • 15g AP flour

Method:

For the cream cheese filling:
  1. Combine the cream cheese, sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer also works). Mix on low until smooth. Scrape down the sides and add lemon juice a tsp at a time to taste. Transfer to a pastry bag. Filling can be prepared up to 3 days in advance and refrigerated; bring to room temperature before piping onto danishes.
For the frangipane filling:
  1. In a small bowl, beat together the butter and sugar until well combined. Add the egg, salt, and vanilla, and beat until combined. Add the almond and all purpose flour and fold in using a silicone spatula or wooden spoon. Transfer to a pastry bag. Filling can be prepared up to 3 days in advance and refrigerated; bring to room temperature before piping onto danishes.
For the danishes:
  1. On a lightly floured surface, roll the danish dough into a large rectangle about 10″ x 14″. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Cut dough into six 4.5″ inch squares. Stack, cover with plastic wrap, and refrigerate for about 10 minutes to relax the gluten.
  2. Stack two large baking trays together (see notes above) and line the top tray with parchment paper. Remove the pastry from the refrigerator (I like to work with 2-3 squares at a time, leaving the rest refrigerated). Shape into pockets or diamonds as desired and transfer to prepared baking sheet. (See below.)
  3. Brush the shaped pastries with egg wash and cover loosely with lightly oiled plastic wrap. Place in a warm area of the kitchen (around 78-80F — no hotter than 80F or the ) to proof until doubled in size and layers are very visible — about 2-3 hours. Prepare your filling of choice while the pastries proof, if you haven’t already.
  4. When the pastries are nearly finished proofing, preheat oven to 425F with a rack in the middle. Pipe desired filling into the center of the pastries, about 1-2 Tbsp each. Top with fruit, pressing lightly to adhere. Sprinkle with turbinado sugar if desired.
  5. Bake at 425F for 10 minutes, then turn the oven down to 375F and bake for another 10-20 minutes, or until well risen and browned. Brush the fruit with simple syrup after removing from oven, if desired. Cool for about 10 minutes before dusting with powdered sugar and serving. Danishes are best eaten the day they’re baked, but reheat well the day after in a 350F oven for 5-10 minutes.
For shaping:
  1. For the “pocket” shape, dab a little filling or egg wash in the center of the square. Fold the two opposing corners into the center, pressing fairly firmly to stick. Repeat with the opposite corners. If the corners pop open during proofing, gently press them back down before adding filling.
  2. For the “diamond” shape, gently fold the pastry square on the diagonal to form a triangle, making sure the corners line up. Using a sharp knife, make two cuts parallel to the sides of the triangle, leaving about 1/4″ of pastry on the edges. Don’t let the cuts meet or you will end up with two pieces of pastry! Unfold the dough and orient the square so it is like a diamond. Fold one edge over so it meets the cut you just made. Repeat with the other edge to form a diamond. You can watch me forming this shape in my Instagram stories — look for the Diamond Danish highlight.
single diamond danish
pocket danish 2


Lime Poppyseed Cake with Hibiscus Glaze

lime poppyseed bundt with hibiscus glaze

March is just around the corner but here in Toronto we’re still firmly planted in winter, with a good foot of snow outside our front door. Hailing from a part of the world where daffodils often start blooming in February, I often start feeling a little color-deprived this time of year. Thank God for winter citrus! Just having a bowl of lemons, limes, and oranges around provides a truly welcome splash of color.

Since I usually get a little citrus-happy and stock my grocery cart with a few too many lemons or limes, I inevitably make some type of citrus poppyseed cake or two this time of year. My go-to recipe is the lemon pound cake from Rose Levy Beranbaum’s The Cake Bible (one of my all time favorite cookbooks), but this time around I had some sour cream that needed using so I decided to try a different Rose recipe, her Triple Lemon Velvet Cake from Rose’s Baking Basics. It didn’t disappoint, with a lovely velvet crumb that keeps nicely for days. I swapped out lime for lemon since that’s what I had the most of, and added a little bit of hibiscus powder for a pretty pink glaze. Definitely a cure for the winter blues!

A few notes:
  • I used my favorite 6-cup Heritage bundt pan and it worked fabulously. Just be sure to grease and flour it well, and don’t wait too long to turn the cake out (about 10 minutes works for me). This cake can also be baked in a regular loaf pan; the baking time should be roughly the same.
  • The original recipe calls for either cake or all-purpose flour. If you use all cake flour the crumb will be a bit more fluffy; with all-purpose a bit more dense. My personal preference is a a mix of the two (50/50).
  • I found hibiscus powder at my local bulk/health food store, but it is also easily found on Amazon.
hannah with bundt

Lime Poppyseed Cake with Hibiscus Glaze

Makes one 6-cup bundt cake | Adapted from Rose’s Baking Basics

Ingredients:

For the lime poppyseed cake:
  • 135g unsalted butter, at room temperature
  • 65g egg yolks (about 4-6), at room temperature
  • Zest of two limes
  • 120g sour cream, at room temperature
  • 1 1/4 tsp vanilla extract
  • 156g AP or cake flour (or a mix of the two)
  • 150g granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 25g poppy seeds
For the lime syrup:
  • 50g / 3 Tbsp freshly squeezed lime juice
  • 55g granulated sugar
For the hibiscus glaze:
  • 115g icing sugar
  • 21g / 4 tsp freshly squeezed lime juice
  • 1/2 tsp hibiscus powder
  • 5 g / 1 tsp unsalted butter, melted and cooled

Method:

  1. Preheat oven to 350F with a rack in the lower third of the oven. Grease and flour a 6-cup bundt pan (or grease and line a loaf pan with parchment paper).
  2. In a glass measuring cup, whisk together the egg yolks, vanilla extract, and 1/4 (30g) of the sour cream.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and zest. Use your fingers to rub the zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt, and poppy seeds. Mix on low speed for 30 seconds to combine.
  4. Add the butter and remaining sour cream (90g). Mix on low until the dry ingredients are moistened, then increase the speed to medium and beat for about a minute to aerate the batter. Scrape down the sides of the bowl and paddle.
  5. Add the yolk mixture in two portions, beating on medium speed for 30 seconds after each addition.
  6. Scrape the batter into the prepared pan. Bake for 35-45 minutes, or until springy to the touch and a skewer inserted into the center of the cake comes out clean.
  7. While the cake is baking, prepare the lime syrup. In a small saucepan over medium heat, whisk together the lime juice and sugar until the sugar has completely dissolved. Cover and set aside.
  8. As soon as the cake comes out of the oven, transfer to a wire rack. Poke the bottom of the cake all over with a skewer and brush the bottom with about 1/3 of the syrup. Cool in the pan for 10 minutes. Invert onto a serving plate. Brush the top and sides of the cake with the remaining syrup.
  9. When the cake has cooled completely, make the hibiscus glaze. Whisk the hibiscus powder into the lime juice. Sift the icing sugar into a bowl. Whisk in the hibiscus-lime juice, followed by the butter. Pour or drizzle the glaze onto the cake.


Brownie Cookies

brownie cookies

This is one of those cookies that ticks all the boxes for me: it’s intensely chocolatey, fairly simple to make (with minimal chilling time), and bakes up with the most beautiful shiny, crackly tops. The original recipe comes from Tartine No 3. I make just a few changes — mixing light and dark brown sugars as muscovado is hard for me to source, and adding a little cocoa and espresso powder for even more chocolate punch. The finishing salt really is essential on these guys — it tempers the sweetness and intensity of the chocolate and adds a touch of crunchy texture.

A few notes:

  • I find the best way to get those coveted shiny, crackly tops is to bake the cookies as soon as the dough is firm enough to scoop. If you wait too long the dough dries out a bit and the tops aren’t quite as shiny.
  • I like to scoop the dough using an OXO 1.5 Tbsp cookie scoop. Once all the dough is portioned, I go back and roll the each until they’re perfectly round. This helps the cookie bake into nice, uniform circles. If any are a little wonky after baking, you can nudge them into shape right when they come out of the oven using a small offset spatula. Or not. They’ll still be delicious.
  • When eaten warm, the cookies will be very soft and molten inside. Let them cool and they’ll be a bit more chewy and brownie-like (which is what I prefer). Cookies keep well for a few days in an airtight container.
brownie cookies 2

Brownie Cookies

Makes about 15 cookies / Barely adapted from Tartine No. 3

Ingredients:

  • 227 good quality dark (70%) chocolate, chopped (I use Callebaut 70%)
  • 30g unsalted butter
  • 2 large eggs, at room temperature
  • 60g light brown sugar
  • 60g dark brown sugar
  • 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1 tsp espresso powder
  • 43g whole rye flour
  • 6g (1 Tbsp) dutch processed cocoa powder
  • Flaky or smoked salt, to finish

Method:

  1. Bring a saucepan with an inch of water to a simmer. Combine the chocolate and butter in a heatproof bowl. Place the bowl on top of the simmering water (making sure the bottom of the bowl doesn’t touch the water) and melt, stirring occasionally. Once melted, remove from water and set aside.
  2. Whisk together rye flour and cocoa powder in a small bowl.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugars, baking powder, salt, espresso powder, and vanilla. Turn the mixer on low to combine, then turn the speed up to medium-high and whip until the mixture is thick, foamy, and roughly tripled in volume (about 6 minutes).
  4. Turn the mixer speed to low and slowly drizzle in the chocolate-butter mixture, mixing just to combine. Scrape down the sides of the bowl, then add the flour mixture and mix just to combine. Use a spatula to scrape up and over a couple times from the bottom to make sure the batter is well-mixed.
  5. Cover the bowl and refrigerate for about 20-30 minutes, until the dough is firm enough to scoop but not hard.
  6. Meanwhile, preheat the oven to 350F and line two baking sheets with parchment paper.
  7. Once the dough is sufficiently chilled, use a 1 1/2 Tbsp cookie scoop or spoon to portion the batter into about 15 even balls. Roll each one between your hands to make perfectly round — this will help them bake into lovely, perfect circles. Place the balls about 2 inches apart on the prepared baking sheets and sprinkle with a generous pinch of flaky or smoked salt.
  8. Bake one sheet at a time for about 9-11 minutes, until the cookies are puffed and beginning to crack. Cool on the sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Pretzel Salted Caramels

pretzel salted caramels

These little confections have been five years in the making. Pretzel salted caramels were part of the dessert menu at our wedding reception. We didn’t manage to eat them during the actual party, but some kind soul tucked some in a to-go box for us.

And and enjoy we did. And by “we” I mean “I.” Somehow within the next 12 hours I polished all of them off without giving poor David even a sniff of them. (One might say it was a sign of things to come — the running joke is that David has to take chocolate to work if he wants to have some, because I will gradually take care of at anything left at home.)

Anyways, ever since that first day of marriage I have been intending to reverse-engineer pretzel salted caramels so I could make David his own batch. It took me half a decade, but finally — just in time for our 5th anniversary — I did it!

Part of what kept me from making these sooner was, honestly, the fear of candy-making. It’s not something I do too often, so I’m always a little worried that my caramel will be the wrong consistency or my chocolate won’t temper correctly. I really shouldn’t have worked it up so much in my mind because honestly, it’s not that scary. Sure, there are things I could do better but overall, I am thrilled with how these pretzel salted caramels turned out! The caramel has the perfect amount of chew, and the buttery pretzel layer helps balance out the sweetness. A dip in dark chocolate and an extra sprinkle of flaky salt help pull everything together. Make a batch for your Valentine — or for yourself, I won’t tell.

pretzel salted caramels lined up
pretzel salted caramel cross section

A few notes:

  • The success of the caramel layer depends on an accurate thermometer (I have this one). Make sure the probe is submerged in the syrup but not touching the bottom of the pot to get an accurate reading.
  • Before starting the caramel layer, I recommend having all your ingredients measured out and all your tools in place. You don’t want to be rummaging around for your flaky salt or whisk with a hot pot of sugar bubbling on the stove.
  • The caramel recipe is adapted from David Lebovitz. I’ve used it once before and followed it to a T, and the caramel tasted great but was just slightly too chewy for my tastes. So this time I stopped dropped the final temp by 5 degrees and it was just right for me.
  • When cutting the caramel block into individual candies, I like to use a large chef’s knife. Between cuts I wipe it down with a hot towel and lightly grease it with a neutral vegetable oil.
  • If you’re pressed for time, you can skip the chocolate dip and just wrap the caramels with wax paper or cellophane. (Or do what I did and go half and half.)
  • About the chocolate dip: after tempering, I would recommend just working with about 1/3 of the chocolate at a time (keep the remainder in a warmish spot so it doesn’t set). You will inevitably get little pretzel bits in the chocolate as you dip, so it’s nice to switch to a fresh dish every so often so your candies stay nice and neat. Any leftover chocolate you can spread out and dry, then chop and add to your next batch of brownies or chocolate chunk cookies!
  • About tempering: I am not an expert. At all. I usually avoid it, but because I wanted to store these at room temp I decided to go for it. I used the sous vide method outline on Serious Eats which was fairly straightforward.

Pretzel Salted Caramels

Makes one 8×8 pan, about thirty-six 1 1/4″ candies

Ingredients:

For the pretzel base:

  • 200g mini salted pretzels (if using unsalted, add a generous 1/2 tsp kosher salt)
  • 84g (6 Tbsp) unsalted butter, melted

For the salted butter caramel (adapted from David Lebovitz):

  • 3/4 cup (180ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 3/4 tsp fine sea salt
  • 1/4 tsp flaky sea salt (such as Maldon)
  • 160g (1/2 c) light corn syrup
  • 200g (1 c) granulated sugar
  • 60g (generous 4 Tbsp) unsalted butter, cubed, at room temperature

For the chocolate coating:

  • 20 oz good quality dark chocolate (I used Callebaut 70%)
  • Flaky sea salt, to finish

Method:

  1. Preheat the oven to 350F. Line an 8×8 square pan with foil and lightly grease the foil.
  2. In the bowl of a food processor, grind the pretzels (and the salt, if using) into a fine powder. Add the melted butter and pulse until combined. The mixture should hold together easily when squeezed, but shouldn’t feel overly greasy.
  3. Press the pretzel mixture firmly into the bottom of the prepared pan (I like to use the bottom of a measuring cup or shot glass to really press it down evenly).
  4. Bake until firm and golden, about 15 minutes. Cool on a wire rack while you prepare the caramel layer.
  5. To make the caramel, heat the cream in a small saucepan with half of the butter (30g), vanilla and fine sea salt until the mixture just comes to the boil. Remove from heat, cover, and keep warm while you continue.
  6. In a medium heavy duty saucepan fitted with a candy thermometer, combine the corn syrup with the sugar. Cook over medium heat, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots. If you notice any sugar granules on the side of the pot, brush them with a pastry brush dipped in water.
  7. Cook until the syrup reaches 310ºF (155ºC).
  8. Remove from the heat and slowly whisk in the warm cream mixture until smooth. (The mixture will bubble up furiously, so be very careful!)
  9. Return to the heat and cook the mixture, without stirring, to 255-260F (124-127C — see notes above).
  10. Remove the pan from the heat, lift out the thermometer, and whisk in the remaining 30g butter until it’s melted and the mixture smooth.
  11. Pour the mixture over the pretzel layer. After ~5 minutes, sprinkle the surface with 1/4 tsp flaky salt. Allow to set at room temperature for at least 4 hours, or overnight. (Do not cover while the pan is still warm; once it has come to room temperature you can cover it with a piece of foil.)
  12. Once the caramel is set, use a large, sharp knife to cut the slab into 6 long equal strips. Cut each strip into 6 equal pieces. If not coating with chocolate, wrap each caramel in a piece of wax paper.
  13. To coat caramels with chocolate, temper the chocolate according to your preferred method (I prefer the sous vide method — see notes above). Place a caramel on a fork and submerge in the chocolate. Lift out the caramel and tap the fork several times to remove any excess chocolate, then scrape the bottom of the fork along the rim of the bowl and transfer the coated caramel to a piece of parchment paper. Allow to set for a minute, then sprinkle with flaky salt. Let chocolate cool and set completely at room temperature before transferring to an airtight container.
pretzel salted caramels no chocolate