Ready, Set, Weekend with The Garden of Eatin'
So there I was trying to tell myself that I really didn't need a snack while thinking about what I could make with the mini pretzels sitting in my pantry. I bought them because they were really little and I can't resist cute things. The debate in my head with myself and myself came down to salty or sweet. The other challenge was the lack of ingredients I had to work with. I swung open the fridge doors and did what my children have done for years....stood there and stared. The thing about standing in front of your fridge not knowing what the hell you're looking at is comparable to staring up at the sky looking for Uranus. So here's what I found on my very sparse shelves... plain yogurt and blueberry yogurt. I knew I could figure this out and here's what transpired next, which if I do say so myself, turned out to be pretty spectacular. Blueberry & Vanilla Yogurt Covered Pretzels 1 bag miniature pretzels 2 cups low fat yogurt - I used 1 cup each of vanilla & blueberry 5 cups confectioners sugar
Note - when selecting a Yogurt: There's an inverse relationship between the amount of confectioner's sugar the yogurt needs to thicken and the starting thickness of the yogurt: The thicker the yogurt; the less sugar, and vice versa. You need to add about 2 cups of sugar per 1/2 cup of Greek-style or strained yogurt and about 3 cups of sugar for 1/2 cup of regular yogurt. The fat content of the yogurt doesn't matter because it doesn't stiffen the yogurt. More on yogurt covered food can be found here. Preheat oven to 250°F. In two separate bowls, mix 2 1/2 cups confectioner's sugar into each flavored yogurt by hand. Dip the pretzels, one at a time into the frosting then place them on the wire cooling rack. By the way, like my tongs? They belonged to a lovely older gentleman who had a whoop load of amazing vintage wares he no longer needed. I promised him that his treasures would go to good use. Back to the pretzels...place a baking sheet under the wire rack to catch the excess frosting that will drip from the pretzels. Once all pretzels are coated, turn your oven off and place the wire rack and baking sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy & gross. Allow frosting to harden for 3-4 hrs, remove from oven, and store pretzels in an airtight container for up to 3 days or how ever long they will last in your house....mine are gone within the hour. Just as a side note, I was truly honored to have these "last three ingredients in my house pretzels" featured on @FoodandWine's Instagram Feed. Needless to say I will never be the same again and maybe that's a good thing. See ya next week! debi @thegardenofeatin xoxo