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THE HUGGINS FAMILY

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Treats

Desserts and sweet indulgences — cakes, ice cream, cookies, and holiday favorites shared across generations.

  • Southern Sweet Potato Ice Cream

    Southern Sweet Potato Ice Cream

    Hearing the name Southern Sweet Potatoes has always made me smile—especially because it carries the warmth of Great Grandma Lena’s kitchen and the familiar aroma of roasted sweet potatoes, brown sugar, and butter. Turning those same comforting flavors into an ice cream feels a little unexpected, but the result is pure Southern magic: a silky sweet-potato custard ribboned with buttery praline cream and studded with crisp pecan pralines. It’s everything we love about the holiday casserole—just in a frozen, spoon-ready form.

    Ingredients

    Sweet Potato Ice Cream Base

    • 1 cup roasted sweet potato purée (from about 1 large roasted sweet potato)
    • 1 cup heavy cream
    • 1 cup whole milk
    • ¾ cup brown sugar
    • 4 large egg yolks
    • 2 tbsp unsalted butter
    • 2 tbsp buttermilk
    • 1 tsp vanilla extract
    • ½ tsp table salt
    • ⅛ tsp cinnamon (optional; keep subtle)
    • ⅛ tsp xanthan gum (optional, for extra smooth texture)

    Praline-Cream Swirl

    • ¼ cup unsalted butter
    • 6 tbsp brown sugar
    • 2 tbsp heavy cream
    • ½ tsp table salt
    • 1 tsp vanilla extract

    Mix-Ins

    • 1 cup chopped pecan pralines, frozen before use

    Directions

    Prepare the Sweet Potato Purée

    Roast a whole sweet potato at 400ºF (200ºC) until very soft, about 45–60 minutes. Scoop out the flesh and purée until completely smooth. Measure 1 cup and set aside.

    Make the Custard Base

    In a medium saucepan, whisk together brown sugar, egg yolks, and salt until well combined. Add the milk and cream and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175ºF / 77–80ºC). Do not boil.

    Remove from heat and whisk in the butter, sweet potato purée, vanilla, buttermilk, and cinnamon (if using). If using xanthan gum, sprinkle it in while blending with an immersion blender to avoid clumping.

    Chill the base for at least 4 hours or overnight.

    Make the Praline-Cream Swirl

    In a small saucepan, melt the butter with the brown sugar and cream. Simmer 1–2 minutes until lightly thickened. Remove from heat, stir in salt and vanilla, and cool completely. Refrigerate until cold.

    Churn & Assemble

    Churn the chilled sweet potato custard in an ice cream maker according to manufacturer instructions. When nearly finished, fold in the chopped frozen praline pecans.

    As you transfer the ice cream to a container, alternate layers of sweet potato ice cream and thin ribbons of praline-cream swirl. Gently marble with a butter knife and freeze until firm.

    Notes

    Preparation

    • Roasting sweet potatoes concentrates their natural sweetness and deepens flavor.
    • Adding buttermilk after cooking the custard keeps its flavor bright and prevents curdling.
    • Pecan pralines should be fully frozen before folding in to maintain crunch.
    • Keep the praline-cream swirl cold but pourable for clean ribbons.

    Serving Suggestions

    • Serve on its own as a holiday-inspired treat.
    • Pair with pecan pie, pumpkin pie, or warm apple crisp.
    • Add extra pralines or a warm caramel drizzle for richer servings.
    • Great with the Praline-Cream Swirl or just sprinkled with chopped pralines or roasted pecans.

    Variations

    • Add a toasted marshmallow swirl for a “sweet potato casserole” twist.
    • Use browned butter instead of regular butter in the custard for deeper caramel notes.
    • Swap praline pecans for toasted pecans if you prefer less sweetness.

    Make-Ahead & Storage

    • Ice cream keeps up to 2 months in an airtight container.
    • Store praline-cream swirl separately up to 1 week refrigerated or 2 months frozen.
    • Let ice cream sit at room temperature 5–10 minutes before scooping for best texture.
  • Crêpes

    Crêpes

    Light, delicate, and endlessly versatile, these classic French crêpes strike the perfect balance between tender centers and gently crisped edges. This refined version builds on traditional technique with small upgrades—like melted butter in the batter, a touch of sugar for browning, and a splash of water for that signature lace-like edge—making them ideal for both sweet and savory fillings.

    Ingredients

    • 4 large eggs
    • 1½ cups milk
    • ¼ cup water
    • 1¼ cups flour
    • ¼ tsp table salt
    • 2 tbsp melted butter
    • 1 tsp sugar (optional, for browning)

    Directions

    Make the Batter

    In a large mixing bowl, whisk together flour, salt, and sugar (if using).

    Make a well in the center. Add eggs and about half of the milk. Whisk from the center outward, slowly drawing in the flour until a smooth, thick paste forms.

    Add remaining milk and the water; whisk until completely smooth.

    Whisk in melted butter until incorporated.

    Rest the Batter

    Strain through a fine-mesh sieve to remove any remaining lumps. Let the batter rest for at least 30 minutes, or refrigerate up to overnight. If resting overnight, thin with a splash of milk before cooking if it has thickened.

    Cook the Crêpes

    Heat a nonstick or crêpe pan over medium heat and brush lightly with melted butter.

    Pour about ¼ cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer.

    Cook until the top surface looks dry and the edges lift from the pan. Flip and cook briefly on the second side.

    Repeat, brushing the pan with more butter as needed.

    Notes

    Preparation

    • Resting the batter relaxes gluten and improves spreadability and tenderness.
    • The splash of water helps create crisp, lacy edges—a classic French technique.
    • For savory crêpes, omit the sugar; for dessert crêpes, you may increase it to 2 tsp.
    • Altitude (~4,750 ft): Batter may thicken slightly during resting. Add 1–2 tbsp extra milk as needed before cooking.

    Serving Suggestions

    • Sweet: lemon and sugar, fresh berries, Nutella, jam, honey, or pastry cream.
    • Savory: ham and cheese, sautéed mushrooms, spinach and gruyère, or smoked salmon with crème fraîche.

    Variations

    • Add ½ tsp vanilla or 1 tbsp rum for dessert crêpes.
    • Swap ¼ cup of milk for ¼ cup heavy cream for richer, more custardy crêpes.
    • Use buckwheat flour for a rustic Breton-style crêpe (best for savory fillings).

    Make-Ahead & Storage

    • Refrigerate cooked crêpes for up to 3 days with parchment between each layer.
    • Freeze for up to 2 months; thaw and warm briefly in a pan before serving.
    • Batter can be made up to 24 hours ahead; stir and thin with milk before cooking if needed.
  • German Chocolate Cake — From Scratch

    German Chocolate Cake — From Scratch

    The not-so-German, German Chocolate Cake is actually an American classic. The recipe comes from a Texas homemaker, Mrs. Clay, whose cake calling for German’s Sweet Chocolate was first published in the Dallas Morning News in 1957. German’s Sweet Chocolate itself was created much earlier, in 1852, by Samuel German—an American baker of English descent—for Baker’s Chocolate Company. Originally known as “German’s Chocolate Cake,” the possessive was eventually dropped, but the cake’s rich flavor and nostalgic charm have endured for generations.

    Ingredients

      Cake

    • 2¼ cups all-purpose flour
    • 1 pkg (4 oz) Baker’s German sweet chocolate
    • ½ cup water
    • 1 tsp baking soda
    • ¼ tsp table salt
    • 1 cup (2 sticks) butter, softened
    • 2 cups sugar
    • 4 eggs, separated
    • 1 tsp vanilla extract
    • 1 cup buttermilk
    • ⅛ tsp espresso powder (optional, enhances chocolate flavor)

      • Frosting

    • 4 egg yolks
    • 1 can (12 oz) evaporated milk
    • 1½ tsp vanilla extract
    • 1½ cups sugar
    • ¾ cup (1½ sticks) butter
    • 2⅔ cups unsweetened shredded coconut
    • 1½ cups pecans, chopped
    • ¼ tsp table salt (optional, to balance sweetness)

    Directions

    Prepare the Cake

    Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment or wax paper and lightly grease the sides.

    Microwave chocolate and water in a heatproof bowl for 1½–2 minutes, stirring every 30 seconds until almost melted. Stir until smooth and set aside to cool slightly.

    In a medium bowl, whisk together flour, baking soda, salt, and espresso powder (if using). Set aside.

    In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Blend in melted chocolate and vanilla.

    Add the flour mixture alternately with the buttermilk, beginning and ending with flour, and beat until just combined.

    In a separate bowl, beat egg whites until soft peaks form. Gently fold into the batter using a spatula until evenly incorporated.

    Bake

    Divide batter evenly among prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a thin knife around the edges to loosen the cakes.

    Cool in pans for 15 minutes, then remove from pans and transfer to wire racks. Discard parchment and cool completely before frosting.

    Make the Frosting

    In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla until blended. Add sugar and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 12 minutes).

    Remove from heat and stir in coconut, pecans, and salt (if using). Mix well and cool completely before spreading. The frosting will thicken as it cools.

    Assemble the Cake

    Spread frosting between layers and on top of the cake. Garnish with extra pecans if desired. This recipe yields about 16 servings. (For generous layers, we often double the frosting recipe — a must for a three-layer cake!)

    Notes

    Preparation

    • Ensure chocolate has cooled slightly before mixing into batter to prevent scrambling the eggs.
    • Adding espresso powder enhances chocolate depth without changing flavor.
    • Frosting thickens as it cools—spread only when fully cooled for best texture.
    • Double the frosting for a three-layer cake.

    Serving Suggestions

    • Serve at room temperature for the best flavor and texture.
    • Top with extra toasted pecans or a drizzle of melted chocolate for an elegant finish.

    Make-Ahead & Storage

    • Frosting can be made up to 3 days in advance; refrigerate and bring to room temperature before using.
    • Cake layers freeze beautifully—wrap individually and freeze up to 2 months. Thaw completely before frosting.
    • Store frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

    Shortcut Option

    • For a simpler approach with equally impressive results, try our German Chocolate Cake — Bakery Structure with Box Convenience, which upgrades a boxed mix for richer flavor, taller layers, and beautifully clean slices.
  • Raspberry Sorbet

    Raspberry Sorbet

    Fresh raspberries, some sugar, a bit of water — that’s pretty much the whole idea here. Blend, freeze, and the result is a sorbet that tastes like summer in the best way: straightforward, refreshing, and honest.

    Ingredients

      Fruit Base:

    • about 600 g (≈ 4½ cups) fresh raspberries, OR
    • about 600 g frozen raspberries (thawed and drained)

      • Simple Syrup:

    • 250 ml (≈ 1 cup) water
    • 200 g (≈ 1 cup) granulated sugar

      • Brightening & Finishing:

    • 2 tbsp fresh lemon or lime juice (optional, to brighten)
    • 1 tsp vanilla extract (optional, for a subtle warm note)
    • Pinch of fine salt

    Directions

    Prepare the simple syrup

    In a saucepan, combine the water and sugar. Warm gently, stirring, just until the sugar fully dissolves (no need to boil vigorously). Remove from heat and let it cool to room temperature (you can speed this by placing the saucepan in an ice-bath or refrigerating).

    Prepare the raspberries

    If using fresh raspberries: rinse and drain them well. If using frozen: thaw fully and drain any excess liquid—reserve any juice released during thawing.

    Place the raspberries in a blender or food-processor and purée until smooth.

    For a smoother texture, strain the raspberry purée through a fine-mesh sieve into a bowl to remove seeds (this improves final mouth-feel).

    Combine the mix

    Stir the cooled simple syrup into the raspberry purée. Then add the lemon (or lime) juice, vanilla (if using), and the pinch of salt. Taste and adjust—if the raspberries are very tart, you might add a little more syrup (but avoid adding extra water, which can lead to icier texture).

    Chill the mixture

    Cover and refrigerate the mixture for at least 1 hour (or until completely cold). This helps the freezing process and improves texture.

    Freeze / churn

    Follow your ice-cream maker or freezing method instructions. Pour in the chilled raspberry mixture and churn or freeze until it reaches a smooth, scoopable consistency (typically about 20 minutes of churning, depending on machine).

    After churning, transfer the sorbet into a freezer-safe container, press a piece of plastic wrap directly onto the surface (to prevent ice crystals), then cover and freeze for an additional 2–3 hours to firm up.

    Serve

    Remove sorbet from the freezer about 5–10 minutes before serving so it softens slightly and is easy to scoop. Serve in chilled bowls or cones, optionally garnished with fresh raspberries or a mint sprig.

    Notes

    Preparation

    • Using a sieve to remove raspberry seeds significantly improves texture—especially for such a delicate dessert.
    • Make sure your fruit base is very cold before churning or freezing—it helps yield a smoother final result.
    • Be cautious about reducing sugar too far: insufficient sugar may lead to a very icy texture.

    Serving Suggestions

    • Serve as a palate-cleanser after a rich meal: the tart raspberry flavor is perfect to refresh the palate.
    • Pair with fresh raspberries and a drizzle of raspberry coulis or a crisp cookie for contrast.
    • For a touch of indulgence: serve alongside a small piece of dark chocolate or a shortbread crumb.

    Variations

    • Mixed Berry Sorbet: Use half raspberries, half strawberries or blueberries—keep total fruit at ~600 g.
    • Low-Sugar Version: Reduce sugar to about 170 g. The texture will be a little firmer and possibly icier, but still flavorful.

    Make-Ahead & Storage

    • Sorbet can be prepared up to 3 days ahead and stored in a well-sealed container in the freezer. Remove ~10 minutes before serving to soften.
    • If you notice ice crystals forming on the surface during storage, press plastic wrap directly onto the surface next time before sealing.
    • For best texture, consume within one week—after that, ice-crystal growth may degrade mouth-feel and flavour.
  • Mellon Sorbet

    Mellon Sorbet

    There’s something unmistakable about the smell of a ripe cantaloupe on a hot day—it fills the kitchen and tells you it’s time for something cold and refreshing. This sorbet brings that moment to life: sweet melon, a clean simple syrup, and just enough citrus to sharpen the flavor. It’s bold, bright, and every bit as satisfying as cutting into a perfect summer melon.

    Ingredients

      Fruit Base

    • about 600 g (≈ 4½ cups) diced ripe cantaloupe

      • Simple Syrup

    • 250 ml (≈ 1 cup) water
    • 200 g (≈ 1 cup) granulated sugar

      • Brightening & Finishing

    • 2 tbsp fresh lemon juice (or lime juice)
    • Optional: 1 tsp vanilla extract (for a subtle warm note)
    • Pinch of fine salt

    Directions

    Prepare the Simple Syrup

    In a saucepan, combine the water and sugar. Warm gently, stirring, just until the sugar fully dissolves (no need to boil vigorously). Remove from heat and let it cool to room temperature. You can speed the process by using an ice bath or refrigerating the syrup.

    Ensure the syrup is completely cool before combining with the fruit.

    Prepare the Melon

    Dice the cantaloupe and place it in a blender or food processor. Purée until completely smooth. Taste—if your melon is extremely ripe, you may not need much additional sweetening beyond the syrup already included.

    Combine the Mix

    Stir the cooled simple syrup into the melon purée. Add the lemon (or lime) juice, vanilla (if using), and a pinch of salt.

    Taste and adjust—if the melon is particularly mild, a little extra citrus can help brighten the flavor.

    Chill the Mixture

    Cover and refrigerate the mixture for at least 1 hour, or until completely cold, to improve freezing and texture.

    Freeze / Churn

    Follow your ice-cream maker or freezing method instructions. Pour in the chilled melon mixture and churn until smooth and thick, usually about 20 minutes depending on your machine.

    Transfer the sorbet to a freezer-safe container, press plastic wrap directly onto the surface, cover, and freeze for 2–3 hours to firm up.

    Serve

    Let the sorbet sit at room temperature for 5–10 minutes before scooping. Serve in chilled bowls, optionally topped with fresh melon or mint.

    Notes

    Preparation

    • Melons vary in sweetness; always taste the purée before combining with the syrup. Adjust citrus as needed for balance.
    • Ensure the fruit mixture is fully chilled before churning—this noticeably improves texture.
    • A small pinch of salt enhances the natural melon flavor and keeps the sorbet from tasting flat.

    Serving Suggestions

    • Serve with fresh cantaloupe or honeydew for a layered melon experience.
    • A drizzle of honey or a squeeze of lime adds brightness and contrast.
    • Pair with shortbread, vanilla cookies, or a small square of white chocolate for a richer dessert.

    Variations

    • Honeydew Sorbet: Substitute honeydew or a blend of honeydew and cantaloupe.
    • Mint-Melon: Add 4–6 fresh mint leaves before blending for a cool herbal twist.
    • Low-Sugar Version: Reduce sugar to 170 g; final texture will be firmer and slightly icier.

    Make-Ahead & Storage

    • Store sorbet in a sealed container for up to 3 days for best texture.
    • Press plastic wrap directly onto the surface before sealing to minimize ice-crystal formation.
    • For easiest scooping, let the sorbet sit 5–10 minutes at room temperature before serving.
  • Nutty Coconut Ice Cream

    Nutty Coconut Ice Cream

    Jane’s favorite ice cream, and Opa’s, has always been Nutty Coconut—a flavor that balances creamy coconut sweetness with the satisfying crunch of toasted nuts. This homemade version captures that nostalgic combination in a silky coconut custard base, layered with toasted coconut, almonds, and pecans. Smooth, nutty, and tropical, it’s a rich yet refreshing treat that brings a little taste of the islands to every scoop.

    Ingredients

    Coconut Custard Base:

    • 1 can (14 oz) full-fat coconut milk
    • 1 cup heavy cream
    • ¾ cup sugar
    • 4 large egg yolks
    • pinch table salt
    • ½ tsp coconut extract
    • ½ tsp vanilla extract

    Add-Ins:

    • ¾ cup sweetened shredded coconut, toasted
    • ½ cup chopped toasted pecans
    • ½ cup chopped toasted almonds

    Directions

    Prepare the Toasted Nuts & Coconut

    Spread the shredded coconut, pecans, and almonds on a parchment-lined baking sheet. Toast at 325°F until fragrant and golden—about 5–8 minutes for coconut and 8–10 minutes for nuts. Cool completely and set aside.

    Make the Coconut Custard Base

    In a medium saucepan, whisk together coconut milk, heavy cream, half the sugar, and salt. Heat until steaming but not boiling.

    In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly temper with ½ cup hot coconut mixture, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in coconut and vanilla extracts. Cover and chill thoroughly—preferably overnight.

    Churn & Add Mix-Ins

    Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. Add toasted coconut and nuts during the last minute of churning. Freeze until firm, about 4 hours.

    Notes

    Preparation

    • Use full-fat coconut milk for best texture; light coconut milk makes the base thinner.
    • Replace half the heavy cream with coconut cream for deeper coconut flavor.
    • Lightly salt the toasted nuts before cooling to balance sweetness.
    • Strain the custard to ensure a perfectly smooth base.

    Serving Suggestions

    • Top with extra toasted coconut for crunch.
    • Pair with warm caramel sauce or pineapple compote.
    • Serve alongside grilled fruit for a tropical dessert.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container for up to 1 week.
    • Let soften 5–10 minutes before scooping.
  • Vanilla Poached Pears

    Vanilla Poached Pears

    Delicate Bosc pears are gently poached in a fragrant blend of Pinot Gris, vanilla, and cinnamon, then filled with a silky vanilla bean pastry cream. Served upright with a drizzle of reduced poaching syrup, these elegant pears make a stunning and lightly indulgent finale to any meal.

    Ingredients

      Pears

    • 1 bottle (750 ml) Pinot Gris
    • 1 cup water
    • ¾ cup sugar
    • 1–2 vanilla beans, split and seeded
    • ¼ tsp ground cinnamon
    • 6 Bosc pears, peeled with stems intact

      • Crème Pâtissière Filling

    • 1 cup whole milk
    • 1 vanilla bean, split and seeded (or 1 tsp pure vanilla extract)
    • 3 egg yolks
    • ¼ cup sugar
    • 2 tbsp cornstarch
    • 1 tbsp butter
    • Pinch of salt
    • Optional: ¼ cup lightly whipped cream, folded in after chilling for a softer texture

    Directions

    Poach the Pears

    In a large saucepan, combine Pinot Gris, water, sugar, vanilla seeds and pods, and cinnamon. Bring to a gentle boil over medium-high heat.

    Core pears from the bottom, keeping stems intact. Lower heat to maintain a steady simmer and add pears to the liquid. Cover and poach 30 minutes, or until tender when pierced with a skewer.

    Using a slotted spoon, transfer pears to a shallow dish, standing them upright. Refrigerate until cool.

    Return the poaching liquid to high heat and reduce to about 1 cup (20–25 minutes). Strain and chill for serving.

    Prepare the Crème Pâtissière

    In a saucepan, heat milk, vanilla bean seeds and pod (if using), and salt just to a simmer. Remove from heat; steep 10 minutes. Remove pod.

    In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.

    Gradually whisk in some of the warm milk to temper, then return mixture to the saucepan.

    Cook over medium heat, whisking constantly, until thickened and just beginning to bubble (1–2 minutes).

    Remove from heat and whisk in butter until smooth. Transfer to a bowl; cover surface with plastic wrap. Chill completely (about 1 hour).

    For a lighter texture, fold in whipped cream before using.

    Fill and Serve

    Cut a thin slice from the base of each chilled pear so it stands upright.

    Spoon or pipe the chilled crème pâtissière into the cored centers of the pears.

    Drizzle each pear with a few spoonfuls of the cooled poaching syrup. Serve upright on dessert plates, optionally garnished with a few vanilla bean flecks or edible flowers.

    Notes

    Preparation

    • The poaching syrup can be made ahead and refrigerated for up to 1 week.
    • The pastry cream can be prepared 1 day in advance; stir gently before using.
    • To help pears stand upright, cut a small flat section from the base before filling and plating.

    Serving Suggestions

    • Serve as a light finish to an elegant dinner, paired with crisp white wine or sparkling water.
    • Garnish with whipped cream, toasted almonds, or a sprig of mint for added presentation.

    Variations

    • Substitute crème fraîche or lightly sweetened whipped cream for a lighter filling.
    • Use Bartlett or Anjou pears instead of Bosc for a softer texture and milder flavor.

    Make-Ahead & Storage

    • Assemble pears up to 4 hours before serving; keep refrigerated until ready to plate.
    • Leftovers may be refrigerated up to 2 days; drizzle with syrup just before serving.
  • Soft Pretzels

    Soft Pretzels

    These homemade soft pretzels bake up golden brown, chewy, and buttery—just like the ones from a pretzel shop. The dough can be made quickly for a same-day bake or rested in the refrigerator for a richer, malty flavor and more authentic bakery-style texture.

    Ingredients

    • 1½ cups warm water (105–110°F)
    • 1 packet (2¼ tsp) active dry or instant yeast
    • 1 tsp table salt
    • 1 tbsp brown sugar (or 1 tbsp barley malt syrup for classic flavor)
    • 1 tbsp butter, melted and slightly cooled
    • 3½–4 cups all-purpose flour
    • ½ cup baking soda (see note for enhanced version)
    • 9 cups water
    • kosher or coarse sea salt, for topping
    • 2 tbsp butter, melted (for brushing after baking)

    Optional Egg Wash (for Soft, Glossy Pretzels)

    • 1 egg, beaten with 1 tbsp water

    Directions

    Prepare the Dough

    In a large bowl, combine warm water and yeast. Let stand for about 1 minute until slightly foamy. Stir in table salt, brown sugar, and melted butter.

    Add 3½ cups of flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. If dough is sticky, add up to ½ cup more flour gradually until smooth and slightly tacky but not wet.

    Knead and Rest

    Turn dough onto a lightly floured surface and knead for about 3 minutes until elastic and uniform. Shape into a ball.

    • Quick Version: Cover lightly and let rest for 10 minutes before shaping.
    • Bakery-Style Version: Cover the bowl with plastic wrap and refrigerate 1–2 hours (or up to overnight). Bring to room temperature for 10–15 minutes before shaping.

    Shape the Pretzels

    Preheat oven to 425°F (220°C). Line baking sheets with parchment paper or silicone baking mats.

    Divide dough into 8–10 equal pieces (about 90–100 g each). Roll each piece into a 20-inch rope and twist into a pretzel shape. Place on prepared baking sheets.

    Boil in Baking Soda Solution

    In a large pot, bring 9 cups water and ½ cup baking soda to a gentle boil. For deeper color, bake the baking soda first (spread on a tray and bake at 250°F for 1 hour) before adding it to the water.

    Drop pretzels, one or two at a time, into the boiling solution for 20–25 seconds. Remove with a slotted spoon, drain well, and place on prepared baking sheets.

    Top and Bake

    For traditional bakery-style pretzels, sprinkle with kosher or coarse sea salt immediately after boiling, then bake as directed.

    For a softer, fair-style pretzel, brush with the optional egg wash before sprinkling with salt. Bake for 11–13 minutes, or until deep golden brown with a shiny crust and soft interior.

    Finish

    Brush warm pretzels with melted butter immediately after baking for a glossy finish and tender bite. Serve warm with mustard, cheese sauce, or butter.

    Notes

    Preparation

    • Lower hydration (3½ cups flour to 1½ cups liquid) produces the classic tight, chewy crumb.
    • A short cold ferment (1–2 hours) develops malty depth and improves shaping.
    • Bake baking soda before boiling for more intense pretzel color and flavor.
    • Brushing with butter right after baking adds shine and a soft finish without dulling color.

    Egg Wash vs. Baking Soda Finish

    • Without Egg Wash (Traditional): Deep mahogany color, chewy crust, classic pretzel flavor.
    • With Egg Wash (Soft & Glossy): Lighter golden color, slightly softer texture, mild sheen.
    • Both versions can be brushed with melted butter after baking for extra flavor and softness.

    Serving Suggestions

    • Serve warm with mustard, cheese dip, or honey butter.
    • Top with coarse salt, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
    • Use smaller portions to make pretzel bites or sandwich rolls.

    Make-Ahead & Storage

    • Shaped pretzels can be refrigerated for up to 6 hours before boiling.
    • Freeze shaped, unboiled pretzels up to 1 month; boil directly from frozen before baking.
    • Store baked pretzels airtight up to 2 days; reheat at 350°F for 5–7 minutes to refresh.
  • Chocolate Mocha Ice Cream

    Chocolate Mocha Ice Cream

    Deeply rich and smooth chocolate ice cream infused with bold espresso and a subtle tang of buttermilk for balance. The result is café-level mocha flavor—decadent yet refined—with a clean, refreshing finish that highlights both the chocolate and espresso notes.

    Ingredients

    • Chocolate–Mocha Custard:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet or semisweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • 2 tsp instant espresso powder, divided (see directions)
    • ½ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Chocolate Base

    In a medium saucepan, whisk together whole milk, cream, ¼ cup sugar, cocoa powder, 1½ tsp espresso powder, and salt. Warm gently over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    Temper the Yolks

    In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish the Flavoring

    Strain through a fine mesh sieve into a clean bowl. Stir in vanilla. Dissolve the remaining ½ tsp espresso powder in 1 tbsp hot water or cream, then whisk it into the warm custard for a final espresso boost.

    Add the Buttermilk & Chill

    Allow the custard to cool slightly, then stir in the buttermilk. Cover and chill thoroughly—at least 4 hours or overnight.

    Churn

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

    Notes

    Preparation

    • Buttermilk adds brightness and keeps the mocha flavor balanced.
    • For a sweeter, richer result, replace the buttermilk with whole milk.
    • For a darker mocha profile, add 1 tsp more espresso powder or swap 1 oz chocolate for unsweetened baking chocolate.
    • For an ultra-smooth texture, whisk in ⅛ tsp xanthan gum while the base is warm (before chilling).

    Serving Suggestions

    • Serve affogato-style with a shot of hot espresso.
    • Pair with biscotti, chocolate cake, or almond cookies.
    • Top with shaved dark chocolate for extra intensity.

    Variations

    • Add ½ cup chocolate-covered espresso beans during the last minute of churning.
    • For a mocha-ripple version, swirl in ½ cup chocolate-fudge sauce before freezing.
    • For a tiramisu-inspired twist, add 1 tbsp mascarpone to the warm custard before chilling.

    Make-Ahead & Storage

    • Refrigerate the unchurned base up to 2 days before freezing.
    • Store churned ice cream in an airtight container up to 1 week.
    • For ideal scooping, let rest at room temperature 5–10 minutes before serving.
  • Dark Chocolate Buttermilk Ice Cream

    Dark Chocolate Buttermilk Ice Cream

    Rich, silky, and deeply flavored, this dark chocolate ice cream balances Dutch-process cocoa and melted dark chocolate with the subtle tang of buttermilk for a clean, sophisticated finish. Smooth, scoopable, and layered with complex cocoa notes, it evokes the character of fine European chocolate.

    Ingredients

    Chocolate Custard Base:

    • 1½ cups heavy cream
    • 1 cup whole milk
    • ¾ cup sugar, divided
    • ½ cup Dutch-process cocoa powder
    • 4 oz dark chocolate (60–70%), finely chopped
    • 4 egg yolks
    • ½ tsp instant espresso powder (optional, for depth)
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp xanthan gum (stabilizer)

    After Cooking:

    • ¾ cup cold buttermilk
    • 1 tbsp light corn syrup (optional, for slightly softer texture)

    Directions

    Bloom the Cocoa

    In a medium saucepan, whisk cocoa powder with ½ cup of the milk and ¼ cup sugar to form a smooth paste. Add remaining milk, heavy cream, espresso powder (if using), and salt. Heat over medium until steaming and sugar is dissolved.

    Melt the Chocolate

    Remove from heat and whisk in the chopped dark chocolate until melted and glossy. Return briefly to low heat only if needed to melt fully.

    Make the Custard

    In a separate bowl, whisk egg yolks with remaining ½ cup sugar until pale and thick. Temper slowly with ½ cup warm chocolate mixture, then return mixture to the saucepan.

    Cook gently over low heat, stirring constantly, until custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and stir in vanilla and optional corn syrup.

    Add the Xanthan Gum

    While custard is warm (below 160°F / 70°C), sprinkle xanthan gum evenly over the surface and immediately blend with an immersion blender or whisk vigorously until fully dispersed. Strain through a fine mesh sieve.

    Incorporate the Buttermilk

    Cool mixture to lukewarm (below 110°F / 43°C). Whisk in buttermilk to preserve fresh tang and prevent curdling. Chill thoroughly, preferably overnight.

    Churn & Freeze

    Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours.

    Notes

    Preparation

    • Xanthan gum gives smoother body and reduces iciness—use sparingly.
    • If using corn syrup, reduce total sugar to ⅔ cup to maintain balance.
    • Espresso powder intensifies chocolate flavor without adding coffee notes.
    • For extra richness, replace ½ cup of the whole milk with half-and-half.
    • Using Natural Cocoa Powder: Add ⅛ tsp baking soda during the “Bloom the Cocoa” step to reduce acidity and deepen color. Increase chocolate to 4½ oz and reduce buttermilk to ⅔ cup.

    Serving Suggestions

    • Top with dark chocolate curls or shavings.
    • Pair with espresso caramel, berries, or almond biscotti.
    • Finish with a pinch of flaky sea salt for contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container up to 1 week.
    • Soften 5–10 minutes at room temperature before serving.