Schokoladebrezeln

Chocolate pretzels. Unsweetened cocoa powder, coffee, cinnamon and vanilla conspire together in these wickedly delightful treats. They are beastly and time-consuming to shape, but so very good.

I think I have mentioned before that the eggs I use are from a local farm. We buy most of the beef and pork we consume from this farmer, and all of the eggs. I am not complaining here as I believe that knowing where food comes from means accepting imperfections, but the eggs are not anywhere near uniform in size and I think the one I used in this recipe may have been a little too large. Either that or the butter was too soft. Or my flour measurement was off. Something was not quite right. I found myself mixing in a little more flour as I formed each “pretzel” and still having trouble getting them to hold together long enough to twist them into shape, glaze them with egg white, sprinkle them with sugar crystals (like salt on a pretzel — get it?) and then transfer them to the cookie sheet for baking.

Whether a whole pretzel or a fragment thereof, however, every bite was worth the effort! These are yummy. And slightly addictive. Kind of like pretzels.

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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