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Here is what you'll need!

Cheese-Stuffed Garlic Parmesan Pretzels
Servings: 8

INGREDIENTS
1 13.8-ounce can pizza dough
2 cups mozzarella, shredded
3 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 cup parmesan, shredded

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Stretch pizza dough out into a rectangle and cut into 8 equal-sized strips.
3. Stretch strips lengthwise, and widthwise.
4. Place mozzarella down the middle of each strip.
5. Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
6. Form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other twice and connecting the ends to the bottom of the “U” shape. 7. Transfer to a baking sheet lined with parchment paper.
7. Mix melted butter, garlic, and parsley and pour onto pretzels.
8. Sprinkle parmesan evenly on top of the pretzels.
9. Bake for 20 minutes or until golden brown.
10. Enjoy!


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MUSIC
Who Is Captain Malroy
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Here is what you'll need!

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS
Servings: about 20 strawberries

INGREDIENTS
1 pound fresh strawberries
1 cup white chocolate
1 cup milk or dark chocolate
2 tablespoons coconut oil

Crushed peanuts
Chocolate cookie crumbs


PREPARATION
Striped Strawberries
Melt 1 tablespoon of coconut oil with 1 cup of chocolate, repeat with white chocolate.
Insert toothpick into the top of a strawberry.
Coat strawberry entirely in chocolate, alternating between white and dark.
Chill strawberries for about 15 minutes or until hardened.
For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
Chill once more for 15 minutes or until hardened.
Enjoy!

Peanut Strawberries
Melt 1 tablespoon of coconut oil with 1 cup of chocolate, repeat with white chocolate.
Insert toothpick into the top of a strawberry.
Put 1½ cup of peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
Coat strawberry entirely in chocolate, alternating between white and dark.
Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
Chill once more for 15 minutes or until hardened.
Enjoy!

Cookie-Coated Strawberries
Melt 1 tablespoon of coconut oil with 1 cup of chocolate, repeat with white chocolate.
Insert toothpick into the top of a strawberry.
Separate 1½ cup of chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
Coat strawberry entirely in chocolate, alternating between white and dark.
Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
Chill once more for 15 minutes or until hardened.
Enjoy!


Tuxedo Strawberries
Melt 1 tablespoon of coconut oil with 1 cup of chocolate, repeat with white chocolate.
Insert toothpick into the top of a strawberry
Coat strawberries entirely in white chocolate.
Chill strawberries for about 15 minutes or until hardened.
To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white “v” in the center of the strawberry.
With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
Chill once more for 15 minutes or until hardened.
Enjoy!


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Nobody But You
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Just in time for the Holiday, so get out the butter. If ya have the time, check out all the recipe details here on YouTube for this classic fish dish in a bun..! https://youtu.be/GvXww7Q_YBE -...Please Subscribe, Fav and Share us. Thanks..! Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill.

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Full recipe at (Xem cong thuc day du tai) http://www.danangcuisine.com
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Upgrade the party with these awesome dessert shots. Combine rich chocolate flavor with creme de menthe for a fun and boozy dessert.

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For these easy cookies, simply combine ingredients that you probably already have on hand to make these excellent oatmeal cookies.

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As 2016 draws to a close, Hugh looks back over the year and shares his hopes for 2017 along with his seasons greetings.

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Today I made a Chocolate Nutella Cake that will BLOW YOUR MIND! Simple, frosting free and you can cheat with a box mix and switch to your favourite candy bars!

Here's the recipe for my chocolate cake: http://bit.ly/2fx0njx
Here's the template for the labels: http://bit.ly/NutellaJarTemplate

And here's what you'll need:
One batch of my chocolate cake baked in 2 x 6" round tins
1 large jar of Nutella
A bunch of candy bars (I used about 10)
Gold Lustre Dust
Dark candy melts OR Dark COMPOUND chocolate
Candy to fill your jar (if desired)



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MUSIC
Run For Your Money
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Vegan Jambalaya Printable Recipe: http://bit.ly/2iNzZ8X
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****
Jambalaya is a Cajun dish of rice with shrimp, chicken, and vegetables, however it is easily made into a scrumptious dish. This Vegan Jambalaya has a kick of spice and a punch of flavor. It is a simple recipe that you can make in your crockpot in the morning and have ready by lunch. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).

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Ingredients:
Peas | 1/2 Cup
Corn | 1/2 Cup
Long Grain Rice | 1/2 Cup
Black Beans | 1 Cup, Presoaked or Canned
Onion | 1 ea, Chopped
Bell Pepper | 1 ea, Chopped
Jalapeno | 1/2 ea, Chopped
Tomatoes | 2 ea, Chopped
Carrots | 2 ea, Chopped
Celery | 3 ea, Chopped
Vegetable Broth | 2-3 Cups
Garlic | 2 Cloves, minced
Bay Leaves | 2 ea
Paprika | 2 Teaspoons
Cayenne Pepper | 1/2 Teaspoon
Oregano | 1/2 Teaspoon
Thyme | 1/2 Teaspoon
Olive Oil | 3 Tablespoons
Salt & Pepper | To Taste

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Ceviche is an easy make ahead starter, perfect for a party. You can dress it up by serving individually in glasses, or make it an easy party dish by making a big bowl and serving tortilla chips on the side. Either way, this ceviche is easy and delish!

Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:

http://allrecipes.co.uk/recipe/1754/J...

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INGREDIENTS
Mushroom Mixture
8 ounces mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
Thyme

2 6-ounce beef tenderloins
2 tablespoons oil, for searing
English mustard
¼ pound sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
Egg wash (1 egg beaten with 1 tablespoon water)

PREPARATION
In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
Preheat oven to 400˚F/200˚C.
Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
Allow each Wellington to rest at least 10 minutes before cutting into it.
Enjoy!




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Caring Christmas
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Get the recipe for Baked Hawaiian Sandwiches at http://allrecipes.com/recipe/229038/b...

Be the star of the next gathering you attend when you bring these mouthwatering party sandwiches. Slice a large bag of Hawaiian bread rolls in half, then fill with honey-cured ham, Swiss cheese, smoked turkey and thin provolone, and place everything on a baking sheet. Then top with a sauce of melted butter, sugar, onion flakes, poppy seeds and honey mustard, bake, and watch the frenzy begin! Popular at tailgating parties, potlucks, receptions and more.

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Ingredients
For cake:
1 Foodstirs Organic Simply Sweet Vanilla Cake mix
3 eggs
9 Tablespoons butter, room temperature
3/4 cup champagne

For pink champagne frosting:
1 Foodstirs Organic Frosting mix
3 Tablespoons butter, softened
2 Tablespoons champagne
1-2 drops natural red food dye

For garnish:
2 pints fresh raspberries
Silver sugar pearls

Also needed:
12 champagne flutes


Directions

Preheat oven to 350 degrees and spray two 8-inch round cake pans with non-stick cooking spray. In a large bowl using an electric hand mixer, beat the butter and eggs together then slowly add in the champagne. With the mixer on medium low speed, slowly incorporate the dry cake mix until a batter forms.

Divide the batter evenly between the pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a wire rack, then remove from pans. Cut each cake into roughly 1/2 inch sized cubes, place into a large bowl and set aside.

To make the pink champagne frosting, blend the softened butter in a medium sized bowl using a hand mixer, about one minute. Slowly add in the dry frosting mix, then add the champagne one tablespoon at a time until the mixture becomes smooth and creamy. Add the red food dye one drop at a time, blending each drop thoroughly into the frosting before adding more. It will only take 1-2 drops to make a pale pink frosting. Place the frosting into a piping bag and set aside. If you do not have a piping bag, you can use a plastic storage bag.

To assemble the trifle, place 3-4 cake cubes into the bottom of champagne flutes, followed by a tablespoon of piped frosting, a sprinkle of silver sugar pearls, then finally 3-4 raspberries. Repeat layers, then top each trifle with frosting and a sprinkle of silver sugar pearls. Serve immediately or store in the refrigerator up to two hours. If chilled, allow the trifles to come to room temperature before serving.

Holiday ham leftovers take weeks to finish. Instead, prepare a basic one pound pork tenderloin just as you would prepare a ham. The result is a traditionally brined, brown-sugar-coated "ham" for two in just one day. It even comes out pink! This recipe uses pink brining salt from Williams Sonoma, but you could use Prague #1 instead.

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From the deep waters off of Alaska comes this legendary seafood dish that the BBQ Pit Boys prepare at the Pit. Their steamed in Ale beer method takes this shellfish to a whole new level, so you need to check this recipe out. Martha will luv it. -...Please Subscribe, Fav and Share us. Thanks..! Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill.

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Thanks for stopping by the Pit and for your continued support..! --BBQ Pit Boys

It’s the final round of the Common Senses quiz and our hearing is put to the test! Find out who’s the ultimate winner and ultimate loser as they face their food ‘heaven’ and food ‘hell’.

If you're new to VR, make sure you check out this video. It will help you get the most out of your experience, no matter what equipment you've got: https://www.youtube.com/watch?v=CWeLa...

Round 1- Taste: https://www.youtube.com/watch?v=I_UOM...
Round 2- Touch: https://www.youtube.com/watch?v=Rt_8v...
Round 3- Sight: https://www.youtube.com/watch?v=F_PYZ...
Round 4- Smell: https://www.youtube.com/watch?v=OBsGN...

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It is only through your support that I can continue to make videos and pay for the cost to run the blog.
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Thank You!

Here is your tip #10 which is a simple but useful tip for getting perfect & clean slices every time!

Best Baker Tip #11 for how to freeze cupcakes! With the success of Best Baker Tip #6 for how to freeze cake layers, I thought it would be appropriate to show you how to freeze cupcakes as well!

CLICK HERE FOR FULL ARTICLE FOR HOW TO FREEZE CAKES http://www.gretchensbakery.com/freezi...

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Music Credit PEPPY PEPE by Kevin MacLeod http://incompetech.com/music/royalty-...
Licensed under Creative Commons: By Attribution 3.0
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Here is an up close look at how to make the swirled icing technique.

CLICK HERE FOR MORE INFO http://www.gretchensbakery.com/best-b...

Music Credit PEPPY PEPE by Kevin MacLeod http://incompetech.com/music/royalty-...
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...

Check out the authentic Gretchen's Bakery Cake Kits and Ebooks here: http://www.gretchensbakerystore.com/

Subscribe to my channel so you don't miss a single recipe! https://www.youtube.com/c/GretchensBa...

FACEBOOK GRETCHENATOR: https://www.facebook.com/gretchensbakery

INSTAGRAM~ GRETCHENS_BAKERY: https://instagram.com/gretchens_bakery/

PINTEREST~ https://www.pinterest.com/gprice0236/

It is only through your support that I can continue to make videos and pay for the cost to run the blog.
Any help would be greatly appreciated! I accept donations through PayPal at http://www.gretchensbakery.com/ (there is a donate button on the right column!)
and also at Patreon at https://www.patreon.com/gretchensbakery https://youtu.be/xz63hSnZTio
I know not everyone is in a situation to donate so the best you can do to help is watch and share all my videos AND visit me on my blog daily at http://www.gretchensbakery.com/
Tell all your friends to visit me too!
Thank You!