Super jealous of people with dogs that play fetch.
Epic’s happy to just chase and then leave it. She can do an object retrieve as a trick, but that in itself is not reinforcing. And all previous attempts at playing fetch include me doing twice the running, and that’s kind of not the point.
I’m almost tempted to do it Ian Dunbar style and use a fishing rod.
On a good note, her tug drive seems to be building!
I feel it’s important to give credit for a recipe to the one who created it. If I change a recipe slightly I will say something like, “modified from…”, or “inspired by…”, and then name the source.
Occasionally, however, I will come across ten recipes for something like pretzel dogs, where every single blog site posts the same recipe (I am talking verbatim) and none name the source. Then I wonder, who originally wrote this? More often than not, I’ll make the recipe and realize there are many flaws. Why didn’t the people who perpetuated the original change
the text to make the recipe better?
With the Super Bowl only days ahead, I decided to try these
and they were okay. The dough could have easily wrapped a dozen hot dogs rather
than eight, and the oven temperature was so high, they browned before the dough
had thoroughly cooked through. If I post a recipe and am not entirely thrilled,
you’ll hear about it.
Why am I posting this? I might make them again with some
modifications (noted), or maybe you’ll have better luck than I had. We’re
having them for dinner, regardless.
The recipe I posted last year for bite-sized pigs in a
blanket were outstanding, which I will reblog later today.
The recipe says to cut the dough into 8 pieces and
roll into 20 to 24-inch lengths. My suggestion would be to cut the dough into 12 pieces and roll into 18-inch long,
thin pieces. Given the high oven temp, if the dough is too thick, the bread
will brown before the dough is cooked through. If the bread is thin enough, I
suggest keeping the oven temperature the same.
Pretzel dogs (not sure of the original author, but possibly Alton Brown)
1-½ cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons salt
1 package (1 scant tablespoon) active dry yeast
4-½ cups all-purpose flour
¼ cup unsalted butter, melted (these are salty enough
without using salted butter)
10 cups water
2/3 cup baking soda
Additional 2 tablespoons unsalted butter, melted
Coarse sea salt or kosher salt, for sprinkling
8 good quality hot dogs (or more)
Combine the water, sugar and yeast in the bowl of a stand
mixer. Let sit for 5 minutes or until the mixture begins to foam.
Add the flour, salt, and butter. Combine with dough hook. Continue
to mix with the dough hook on low speed until well combined. Change to medium
speed and knead until the dough is smooth and pulls away from the side of the
bowl, approximately 4 to 5 minutes.
Transfer the dough to a lightly oiled bowl. Cover and let
rise in a warm place for about 1 hour, or until the dough has doubled in size.
Preheat the oven to 450 F. Line 2 baking sheets with
parchment paper and lightly brush with vegetable oil. Set aside. (I did not oil
my parchment paper and they did not stick.)
In a large pot, bring the 10 cups of water and the baking
soda to a rolling boil. Meanwhile, punch down the dough, turn it out onto a
slightly floured work surface, and divide into 8 equal pieces. (Or possibly
more – see notes.)
Roll out each piece of dough into a rope that’s about 20 to
24-inches long, depending on how big your hot dogs are. Starting at one end,
wrap the dough around the hot dog, pinching each end together so that it’s
sealed. Place onto the pan and repeat with the remaining dough and hot dogs.
Place the pretzel dogs into the boiling water two at a time
and boil for 30 seconds. Remove them from the water using a large flat slotted
spatula. Return the boiled pretzel dogs to the pan, brush the tops with melted
butter and sprinkle with the sea salt.
Bake until dark golden brown in color, approximately 12 to
14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Touchdown! We rarely eat hotdogs but a plate of these little pigs in blankets were gone in minutes. They’re easy to make and scored high marks with resident tasters. The puff pastry was tender on the inside and crispy on the outside. I dunked mine in honey Dijon mustard but two members of the family reached for the ketchup bottle.
The idea’s not new but the technique is a little different. Different enough that it caught my attention during my first pass through the current (February, 2014) issue of Martha Stewart Living magazine. I loved that you spread a little mustard on the puff pastry before you roll them up. I also liked the do-ahead factor of making them in advance, freezing them and then popping them in the oven at the last minute!
All-purpose flour, for dusting work surface
2 sheets puff pastry, thawed according to package directions
Honey Dijon mustard
18 fully-cooked sausages (each about 5 inches long), such as hot dogs, chicken sausages or Andouille
1 large egg, beaten
Maldon sea salt, poppy seeds or sesame seeds for sprinkling (optional)
Mustard and/or ketchup for serving
On a lightly floured surface, roll each pastry sheet out to a 12-inch square. Cut square into 4-inch squares. Lightly brush lower half of each square with mustard. Center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with salt, poppy seeds or sesame seeds. Cut each at an angle into thirds. NOTE: At this point you can freeze pigs in blankets on a parchment-lined baking sheet.
Preheat oven to 400 degrees. Place pigs in blankets (frozen or not) 1-inch apart on parchment-lined baking sheet. Bake until pastry is puffed and golden brown, about 25 minutes.