Salted Chocolate Covered Graham Crackers


Chocolate | March 8, 2017 | By

Sometimes simple is good. 

But more importantly, simple things are easy to make. And when you want a chocolate covered graham cracker, you probably want it immediately. Or you could be normal and go to a candy store the day after tomorrow, whatever. 


I just got back from a trip to California to see my husband’s grandparents, and I think we hit every candy store within a 50 mile radius. You might think thats probably only like one, but it’s more like 10. And somehow even after going to 9 candy stores, we still bought stuff at the 10th. 

My favorites are always chocolate covered graham crackers. Those things are crack you guys. So naturally, after the 18 hour drive home, and a day without food in my house, all the ones I bought are gone, and I still want more. You guys feel really bad for me, right?


Anyways, turns out they are super easy to make, which I know shocks no one, and also that sprinkling some coarse salt on top makes them even better somehow. 

I used 24 oz of chocolate to make about 36 chocolate covered grahams here, but if you feel like you don’t need that many, (you are wrong) just ya know, melt less chocolate and go with it. Also, I suggest using chocolate that you like to eat. The first time I did this, I used something really cheap, and it didn’t taste nearly as good as I hoped. Since it’s just a coating of chocolate, it’s worth it to go for the good stuff.


Anyways, it’s pretty straight forward; melt the chocolate, dip the grahams, shake off the excess, salt and chill. Enjoy!

Salted Chocolate Covered Graham Crackers


  • 24 oz. quality semi-sweet chocolate
  • 36 squares of graham crackers
  • Coarse salt for sprinkling


  • In a medium dish, (I used a glass loaf pan) melt 3/4 of the chocolate in the microwave. Melt it in 30 second increments to ensure that you do not over-melt.
  • Then, stir in the remaining chocolate until melted completely.
  • With a fork, dip the graham crackers into the chocolate until coated. Lift out of the chocolate, and tap on the side of the dish to let excess chocolate drip off.
  • Slide the dipped cracker off the fork and onto a parchment lined baking sheet.
  • Sprinkle with salt immediately.
  • Once you fill a sheet, chill until the chocolate has set.
  • Store in the refrigerator.
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Soft Pretzel Twists


High Altitude Baking, Savory | February 13, 2017 | By

Hi everyone! Today is a special post- it’s actually my 100th recipe on the blog! 

I’m going savory for number 100 with these soft pretzel twists, and they’re super easy to make actually. Let’s just have a real moment here, where we all admit to ourselves that soft pretzels are one of God’s gifts to earth. Like what self-respecting carb-lover does NOT like soft pretzels?

It’s actually one of the easier bread types to make because it only has to rise once, which means there’s less chance to screw it up basically. It does, however, have the odd step of boiling the dough before baking it, but that’s what gives it that pillowy texture we all love. 

Here’s the idea; you make the dough, give it a bit to rise, until it doubles in size and looks about like this: 


Then, divide your dough in half, in half again, and then into fourths. Roll into a rope, fold it in half and twist. Then tuck the ends into the loop so you end up with a twisted roll shape, like this: 


Next, you’ll boil the dough twists in water mixed with baking soda for about 30 seconds. Place it on your baking sheet, brush on an egg wash, and sprinkle coarse salt and pepper over the tops: 


Then bake ’em up! Here’s what they look like all pretty and golden: 


Even if you haven’t been following Dough-eyed for too long, I hope you celebrate this 100th post with me, and bake up some pretzel twists. You can use them as slider buns, a twist on dinner rolls, or just with nacho cheese- the classic. 



Soft Pretzel Twists


  • 1 ½ cups warm water (around 125 degrees)
  • 2 tbs. brown sugar
  • 1 pkg. active dry yeast
  • 6 tbs. melted butter
  • 2 ½ tsp. salt
  • 4 1/2 – 5 cups flour
  • 2 quarts water
  • ¼ cup baking soda (that’s right, a whole quarter cup!)
  • 1 egg beaten with a little water
  • Coarse salt and pepper for topping


  • If you have a stand mixer, use the paddle attachment. If not, a hand mixer will work. In a large bowl, mix together warm water, brown sugar, yeast, and melted butter. Let stand for about five minutes.
  • In the meantime, mix together the salt, and 4 ½ cups flour
  • Add the flour mixture to the yeast mixture and combine until dough pulls away from the sides of the bowl. The dough shouldn’t be too sticky, so use more flour if needed.
  • Knead the dough on a flat surface for about five minutes, and form into a ball. Grease a medium bowl with a small amount of oil. Toss the dough in the bowl, flipping to coat the top. Loosely cover with plastic wrap, and let the dough rise for 30 minutes to an hour, or until it has doubled in size.
  • Preheat your oven to 425 degrees. In a large pot, bring two quarts (eight cups) of water to a boil. Add the baking soda to the boiling water quickly and be careful because it might splatter!
  • Prepare two sheet pans with a non-stick silpat sheet.
  • Divide your dough in half, then in half again. Then, each of those halves should be divided into four.
  • Roll each small section into a rope. Then fold it in half, and twist, and finally, fold the ends of the twisted rope into the loop on the top. This should create a twisted roll shape.
  • Use a slotted spoon to boil and remove about four pieces at time, for about 30 seconds each. You can put the boiled pieces directly onto your prepared sheet pan.
  • Then, brush the pieces with your beaten egg mixture and immediately top with salt and pepper. Bake for about twelve to fifteen minutes, until golden brown!
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Chocolate Chip Cheesecake Stuffed Monkey Bread


Chocolate, Muffins, Sauces | January 15, 2017 | By

Guys, this is a good one. It’s a long title, but I just felt like you needed to know the extent of what’s happening here like, immediately. 

So, wanna hear a super cool story? One of my co-workers at my day job, Chaz, always talks about this awesome pizza place he grew up with called Dion’s, and how they just recently started opening them up in Colorado. Like seriously, Chaz loves this place. So when Dion’s reached out to me about this post, I was sitting there thinking, “Dion’s… Dion’s… where do I know that name?”


The point of the story is that I’m so excited to be partnering with this awesome restaurant for my post today, and I hope you guys love it! Thanks for listening. 


My husband and I went over to Dion’s last night for dinner, my first time at the restaurant. We ordered the Duke City pizza, from a recommendation of my friend Chaz, and it didn’t disappoint! It’s really unique, with green chili’s so it’s got a good kick to it. 

When we headed out, we grabbed a few dough balls to take home for this dessert recipe. Their dough is made fresh every morning, so it’s really great to work with, especially compared to some grocery store options out there. I’m a from-scratch baker for a lot of recipes, but in my everyday life, I LOVE shortcuts. With such a great quality dough, it’s super easy to bake with. 

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Alright, on to the monkey bread. You guys, please, you must try this recipe! It’s one of my favorite things I’ve ever made. Seriously, EVER. Listen, you can make monkey bread that’s not stuffed. You can, but don’t, because this version is worth every single extra step. 

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I hope you guys enjoy this as much as we did, and if you have a Dion’s in your city, give it a shot, you won’t be disappointed!


This post was sponsored by Dion’s

Chocolate Chip Cheesecake Stuffed Monkey Bread


  • 40 oz of fresh pizza or bread dough (about one and a half large dough balls from Dion's)
  • 1 8oz pkg of cream cheese
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 1/4 cup chocolate chips
  • 1/2 cup melted and cooled butter
  • 3/4 cup sugar
  • 1 tbs. cinnamon
  • 1/2 cup chopped hazelnuts
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt


  • Preheat your oven to 350 degrees, and grease a 10-cup bundt pan with cooking spray.
  • In a small bowl, beat together the cream cheese, first 1/2 cup of sugar, and 2 tsp. vanilla. Set aside.
  • Place your melted butter in another small bowl. In a third small bowl, mix together the 3/4 cup sugar and cinnamon. Set aside.
  • Pull off small pieces of dough, about the size of a golf ball. Stretch the dough into a flat circle. Spoon a small amount of the cream cheese mixture in the middle, along with two chocolate chips.
  • Stretch the dough around the filling back into a circle shape, and pinch to seal.
  • Dip the ball into the melted butter, and then roll in the cinnamon-sugar mix. Place in your bundt pan.
  • Continue until you have one layer of filled dough balls in the pan. Then sprinkle on half of the chopped hazelnuts.
  • Finish filling and rolling the rest of the dough balls, until the pan is 3/4 full.
  • In a small saucepan, melt the second 1/2 cup of butter, then whisk in the brown sugar, vanilla, and salt until combined.
  • Pour the sauce over your dough in the bundt pan.
  • Bake at 350 degrees for 40-50 minutes, or until set, and the top is golden. If the top starts to get too dark, cover with foil while you continue to bake.
  • Cool for 10-15 minutes, and then turn out onto a plate, and enjoy warm!
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Christmas Cookie Tips


I have no original recipes to share with you guys today. I do, however, have wonderful news. This year, for the first time literally ever, I’ve made cookies that actually look presentable. Real talk, cookies are flippin difficult to decorate. 

Pinterest is full of like all these fantastic photos of amazing cookies that look like they were made by the best chefs in the world. And every single year, I try to make cookies that at least resemble these. And then I end up with messy, fairly horrifying situations. 


This year, success. I used a lot of great recipes from other blogs out there, and baked way too many cookies, but I did get a good amount of them decorated and adorable. First off, here’s the recipes I used this year: 

All of these worked perfectly for me. I think the biggest thing was figuring out the right consistency for my icing, and having the patience to practice. I’m gonna confess something right now, and it’s serious. I actually am kind of bad at following recipes completely. Like I just want to add more vanilla to everything, and I never measure flour correctly because who has time for that. This is probably where the real icing problem was, not gonna lie. 

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My second tip- do it with friends. Seriously I made so many cookies, and it took longer than expected because I really just wanted them to look perfect, and I was EXHAUSTED by the end. Decorate with friends, it’ll help. 

Lastly, use the piping bags and the tips and the whole thing. Setup and cleanup are harder, but the entire rest of the decorating is soooo much easier. It’s worth it! I can’t tell you how much celebrating I did both inside my head, and out loud to other people when I got these babies right. 

Merry Christmas you guys!

Honey Banana Bundt Cake


Cake | October 9, 2016 | By

I’m so excited it’s finally fall! I know most people love the summer, but I’m much more into the cooler months, including snow! As we get into the holidays, I think warm cozy recipes like this one will make us all happy. 


If you love banana bread, like my husband, you’ll love this honey banana cake. It’s very similar to traditional banana bread, but it’s got a light honey flavor, and it’s much more moist and delicate than a normal bread. Listen, if you can have cake or bread-like cake, just go for cake you guys. 


Because it’s cake, I’ve also got an epic frosting recipe. If you guys haven’t ever had brown sugar frosting like. Have it today. Scroll down to the recipe immediately and make it and eat it with a spoon if you don’t feel like making a cake to put it on. I can say with some serious confidence that this frosting is my top 3 frostings. And guys, I eat a lot of frosting. 


Just let yourself sink into that frosting, and be generous with yourself- scoop big portions on top of every slice of this banana cake. After all, it’s fall now. Bikini bods be damned. 



Honey Banana Bundt Cake


  • For the cake:
  • 6 roasted bananas
  • 4 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1 tsp. salt
  • 2 sticks softened butter
  • 1 1/2 cups brown sugar
  • 6 eggs, separated
  • 1/2 cup sour cream
  • 1/2 honey
  • 1 tsp. vanilla extract
  • For the frosting:
  • 2 sticks softened butter
  • 1/2 cup brown sugar
  • Pinch of cinnamon
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbs. milk


  • For the cake:
  • Preheat the oven to 350 degrees, and grease a bundt pan.
  • Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a medium bowl, set aside.
  • Beat together the butter and brown sugar until fluffy. Add in egg yolks.
  • Add the roasted bananas once they have been cooled and peeled.
  • Mix together the sour cream and honey.
  • Add the flour and sour cream mixtures alternating, beginning and ending with the flour mixture. Add vanilla.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold egg whites into the batter until combined.
  • Pour batter into a greased bundt pan. Only fill the pan 3/4 of the way full, and reserve any extra batter for cupcakes or an extra cake.
  • Bake for 40-50 minutes, or until a cake tester comes out clean. Cool completely before removing from the pan.
  • For the frosting:
  • Beat together the butter, brown sugar, cinnamon, and salt. Beat in the powdered sugar.
  • Beat the frosting on high for several minutes until it becomes light and fluffy. Add milk as needed to achieve a texture that you like!
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