Tuesday, February 27, 2018

Bagel Dogs

I'm thinking of changing the name of my blog to: What Stupid Thing Toni Did Today.  I think it has a nice ring to it!

Sunday morning, I just got home from church and was puttering in the kitchen.  I have the tiniest kitchen and I was back and forth from the counter to the sink to the stove.  All the dogs were in the kitchen with me, in case I dropped something, and I turned, took a step and slipped on a dog tail.  I rolled my ankle and fell flat on the floor.  My ankle hurt, my chest hurt (I got got a huge lecture about being careful until the stitches are healed from reconstruction and all the dangers...) so I lay on the floor and had a moment (meaning crying hysterically).  My poor husband saw me go down and rushed to help, very concerned because I hit the edge of the table before I fell.  I hobbled over to the sofa after a little bit of a cry 😉 and iced my ankle.  It is a lovely shade of blue and green, but I can walk on it and it didn't swell much. But all in all, nothing is wrong with me (and don't post "that's debatable," dear husband).

So I'm telling you all this to explain why I might have been distracted the first time I made this recipe.

My niece brought bagel dogs over for Superbowl Sunday and I have been craving them ever since.  I just got a new keto cookbook, Craveable Keto by Kyndra Holley, and bagel dogs was one of the recipes.  Perfect!  That was what we were having for dinner.  My husband graciously volunteered to help make them since I was so clumsy uncomfortable and was trying not to walk much.

Now, I had the cookbook and was giving directions.  One of the first things you do is melt the mozzarella and the cream cheese together.  I told Dave to put the whole package of cream cheese in the bowl...the WHOLE 8 oz. package.  We were both surprised at how soft the dough was, and I used parchment to get the soft, sticky dough to roll around the hot dogs.  But it somehow worked and we baked them.  They didn't look at pretty as the picture and so I re-read the recipe to see if there were any tips or tricks on making them.

Thats when I realized you only add 1 oz. of cream cheese, not 8 oz.  No wonder the dough was so soft.  I had to make them again so I could get it right so I'll be eating hot dogs for lunch for the next two weeks!

Edible,  but not really pretty

The second time around, things looked a little better.  Good thing I like hot dogs.

Bagel Dogs (the right way)
Craveable Keto, Kyndra D. Holley
For the dough
1/4 cup blanched almond flour
3 Tbsp. coconut flour
1 tsp. garlic poweder
1 tsp. onion powder
1 tsp. Italian Seasoning
1 1/2 cups shredded part skim mozzarella cheese
1/4 cup butter
1 oz. full-fat cream cheese
1 large egg
6  beef hot dogs - I like Applegates when I can find them

For the topping:
2 Tbsp. butter, melted
1/4 cup Everything Bagel Seasoning - I bought some at Trader Joes on one of my work trips, but      couldn't find it (Cal did I leave it at your house?), so I used the recipe from the book

Everything Bagel Seasoning
1/4 cup toasted sesame seeds
3 Tbsp. plus 1 tsp. poppy seeds
3 Tbsp. plus 1 tsp. dried minced onions
2 Tbsp. coarse sea salt (I thought this was too salty, so I doubled everything else after I tried it once and now have a big batch in my cupboard for use anytime)

Preheat oven to 375° F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

To make the dough: In a small mixing bowl, whisk together the almond flour, coconut flour, garlic powder, onion powder and Italian seasoning.

In a separate microwave safe bowl, combine the mozzarella cheese, butter, and cream cheese.  Microwave for 1 minutes 30 seconds to soften.  Mix together until everything is well combined.  If it gets stringy or is not quite melted enough, put it back in the microwave for another 30 seconds.

To the cheese mixture, add the dry ingredients and the egg.  using your hands, mix until the ingredients are well incorporated.  If you are having a hard time mixing the ingredients together, put the bowl back in the microwave for another 20-30 seconds.  If the dough starts sticking to your hands, wet your hands slightly and continue working the dough.

Divide the dough into 6 equal portions.

Working on a silicone mat or sheet of parchment paper, use your hands to roll each portion of the dough into a thin cylinder about 10 inches long, resembling a breadstick.  Starting at one end of a hot dog, wrap the dough around the hot dog until you reach the other end.  Repeat with the remaining dough portions and hot dogs.

Place the dough wrapped hot dogs on the lined baking sheet.  Brush each one generously with the melted butter, then top with the bagel seasoning.

Bake for 25 minutes or until golden brown.  Serve with condiments of your choice.

Store left-overs in the refrigerator for up to 1 week.  Reheat in a preheated 250° F oven.

February 27, 2018   Sunrise 8:06 am  Sunset 6:01pm  Temp. H 15/ L -7°F

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