The busy-ness of the holiday season caught up with me last week. As I felt the weight of December, I started frantically planning ahead in hopes of gaining back sanity points. This breakfast casserole is a solution for simplifying meals this month.Read More
I’m ashamed to divulge that this is the first coffee cake recipe I’ve posted on this site. I know! We have a momentous occasion here! Combining apples and coffee cake, it turns out, is one of the most delectable little breakfasts, snacks, desserts or however it is you wish..Read More
Happy Mother's Day to all of you awesome mamas! I hope your day was blessed beyond measure. My cuties made sure my day was filled with snuggles and good food, two of my favorite things. My only contribution to yesterday's menu were these..Read More
This Croissant Breakfast Bake played a role in keeping me sane this week. I will not begin to explain the roller coaster that has been zooming around the tracks in my brain. So we'll cut to the chase and chat about food instead because it is never a bad time to talk about food.Read More
Will someone please put an end to this week? Please wave your magic wand and put an end to it, just like I put an end to these Puff Pastry Donuts yesterday. Which reminds me, good things have happened this week. I wrapped up Whole30 (SO HAPPY!)..Read More
My dad and stepmom are visiting from North Carolina, which means my house is filled with sweets. Anywhere my dad is, sweets are involved, as well. The ice cream, cookies and candy that occupy our home are getting a ton of attention from my sweets-loving children (and me).Read More
I thought that by now I would be feeling less sad about my baby boy being in kindergarten, but I'm not. He has been my sweet little sidekick for the past five years, providing me with endless snugglesRead More
These muffins did not want to be made. My first batch was good, but not great. I altered the recipe in order to make them great (and they are!). When I started the second batch, I realized I didn't have flour. What?! When do I not have flour in my kitchen? The next day, flour in hand, my strawberries were lacking freshness.Read More
This Pecan-Maple Sticky Rolls recipe is the perfect addition to your breakfast or brunch. They have a chewy bite to them filled with cinnamon and maple sweetness. Skip the run to the bakery, these rolls are easy to make right in your own kitchen!
This is Week #36 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
This week has been a nutty one, so it has not the best week to be behind in cooking and blogging. Somehow, I'm managing to get things accomplished. And thankfully, these sticky rolls, much like my last recipe, were easy to make.
I have never made sticky rolls quite like these. They are filled with comforting deliciousness, which suits this cool fall weather nicely. I loved them. Everyone in my family loved them.
To begin, preheat your oven to 425 degrees F. Spread 3/4 cup whole pecans in a pie plate and toast in the oven for about 6 minutes, or until fragrant. Set aside.
Spray a 12-cup muffin tin with cooking spray.
In a food processor, pulse to combine:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
Add 1 stick of cubed, chilled butter to the the flour mixture and pulse until it becomes the size of small peas.
Add 1 cup of buttermilk and pulse a few times, just until a soft dough forms.
Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8x12-inch rectangle. Brush with 2 tablespoons of melted butter.
In a small bowl, combine:
2 tablespoons sugar
1 teaspoon cinnamon
Sprinkle the mixture evenly over the dough.
My cute flour-duster and dough-shaper.
Beginning at a long side, roll the dough into a tight cylinder.
Pinch the seam closed and cut the dough into 12 slices.
In a small bowl, combine:
6 tablespoons pure maple syrup
2 tablespoons melted butter
Divide the syrup-butter mixture among the muffin cups. Scatter the toasted pecans in the cups.
Top with the dough pinwheels.
Bake in the preheated oven for 18 minutes, or until golden brown.
Place a rack over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.
Sugary, cinnamony, frosting-laden deliciousness in a simple Cinnamon Twists recipe. Bursting with cinnamon and sweetness, you’ll never be able to eat just one. These tender, flaky treats are often found at restaurants but you can make them yourself and even freeze some for later!
Oh goodness, these cinnamon twists are good. Sugary, cinnamony, frosting-laden deliciousness. I made them as a middle-of-the-day treat, but they would also be great for breakfast or dessert or a midnight snack or a side dish to chicken. There is truly no wrong time or place to consume them.
They do take a while to make since the dough needs to rise for a couple hours, so plan ahead!
(Source: Christmas Baking 2010 magazine)
Start out by grabbing a large bowl.
1 1/2 cups flour
1 package active dry yeast
Set this aside. Pull out a small saucepan and stir the following together over medium heat:
3/4 cup milk
1/2 cup sugar
1/3 cup butter
1 teaspoon salt
Stir until the mixture is warm and until the butter has almost melted.
Add this to the flour mixture.
Add two eggs.
Do you see the cute pipe-smoking guy?
Beat with an electric mixer on low to medium speed for 30 seconds, while constantly scraping the side of the bowl with a rubber spatula. Beat on high speed for 3 more minutes.
Add 2 1/2 more cups of flour.
Stir it all together. It would be easiest to use a wooden spoon for this part, I imagine. My wooden spoon has mysteriously gone missing (Elijah!), so I can't tell you this for certain.
Place dough on a flat, floured surface.
Knead in enough flour to make a moderately soft dough that is smooth and elastic. This takes between 3 and 5 minutes of kneading. Shape it into a ball.
Place the ball of dough in a lightly greased bowl, turning it once so the entire surface is greased.
Cover and let it rise in a warm place until it doubles in size. This takes about 2 hours. While you wait take some time to check out some of my other favorite snack foods. Fudgy Cream Cheese Rolls have got to be a close second in our family! Punch dough down and place onto a lightly floured surface. Cover and allow it to rest for 10 minutes.
While your tired dough is resting, melt 1/4 cup of butter in a small saucepan over low heat.
2/3 cup brown sugar
1 teaspoon cinnamon
Mix well and allow the mixture to cool.
With a rolling pin, roll the dough out into a rectangle (or oval; hey, it's not easy to roll dough into the shape of a rectangle!). The dough should be between 1/4 inch and 1/2 inch in thickness.
Spread the butter-brown-sugar mixture over the dough. It does not have to be even.
Cut the dough crosswise into 1-inch strips.
Fold each strip in half, end to end, and twist several times. Arrange the twists on 2 parchment-lined baking sheets or on 2 lightly greased baking sheets.
Cover and allow them to rise for 45 more minutes. Now would be a good time to preheat your oven to 375 degrees F.
Bake for 12-15 minutes or until golden brown.
While the twists are baking, combine in a small bowl:
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
2-3 tablespoons milk
Drizzle the frosting over the twists when they are still warm.
My two oldest boys were out playing in the snow when I finished these, so only Sammy was around to witness my unabashed indulging. Incredible!