Sticky buns are one of my all time favorite dessert. A couple of weeks ago, I watched Bobby Flay do a Throwdown with Flour Bakery in Boston. (Amazingly, neither Nikki or KT, my two Boston friends, have been there). Her sticky buns looked amazing though. Ever since then I have been craving them. So this weekend I finally decided to make them.
Saturday night I started the recipe. (Note to self: Make sure you start these before 7:00 p.m….. 🙂 )
I made the dough, then it had to rise. It got so big!
Making the caramel sauce and adding in the chopped pecans.
Letting the rolls do their final rise.
Then flip the pan over to let the gooey carmel run down the sides of the sticky buns.
Ready to be eaten… and it’s only 10:30 at night, lol.
This recipe was wonderful! I wouldn’t change anything else about it. I did double the caramel topping though, since I wanted them to be extra ooey gooey. 🙂
1/2 cup milk
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 cup margarine
1/8 cup warm water (110 degrees F)
1 (.25 ounce) envelope active dry yeast
2 1/2 cups all-purpose flour, or as needed
2 tablespoons margarine, softened
1/4 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons light corn syrup
1 1/2 tablespoons water
3 tablespoons margarine
3/4 cup packed brown sugar
1/2 cup pecan halves
Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9×9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
On a lightly floured surface, roll dough out to a 9×12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Filed under: Cheap to Make
Last night as I was reading my favorite blogs, I noticed Nikki had made butter! I was completely shocked at how easy making butter really is. While talking to Nikki today, I mentioned that I had a container of whole cream in my fridge that was past dated and she should’ve posted this sooner so I could make it. Nikki told me to go home and smell the cream, that as long as it didn’t smell sour it was still good. Yay!! So, I rushed home at lunch and found the cream. My lucky day! The cream had no smell so it was still good.
First I poured my 1 pint of heavy cream into my mixer.
Then after a couple of minutes of whipping it on medium high for a couple minutes it turned into whipped cream.
Then it got to be really really thick whipped creamish.
Butter and Buttermilk!
Then, you have to put the butter into a cloth to strain the remaining buttermilk.
And finally you have real butter!
Stupid me couldn’t find any crackers at the house to taste this yummy butter, but I hear it is delicious. Check back tomorrow to see what I’m going to make to tonight to eat with it. 🙂
For several months now (since December) cupcake-iter CB has been
forcibly kindly urging me to enter Slush’s Cupcake Hero monthly blog event. I’ve always thought it looked like fun, but we all know, my cupcakes skills aren’t the best. But when I heard this month’s ingredient was MARSHMALLOW, I knew I had to make something.
So, without further adieu: Rocky Road Cupcakes…. Nina style
Since I cheated and used a box cake mix, I figured I should at least make some homemade marshmallows. I also made something else very exciting with the marshmallows, I’ll post about that tomorrow though.
Marshmallows are sooooo easy to make. The homemade version are also about 1,864 times better than the store bought variety. As long as you have a mixer, it’s a piece of
cake marshmallow. 🙂
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes.
After 12 minutes, add in the vanilla extract beat to incorporate.Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal.
Let mixture sit for a few hours, or overnight, until cooled and firmly set.In a shallow dish, combine equal parts cornstarch and confectioners’ sugar.
Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container.
Now for the Cupcake Recipe:
Rocky Road Cupcakes… Nina Style
1 box Devil’s Food Cake cake mix (plus all the ingredients needed eggs, oil, water, etc.)
1/2 cup chopped walnuts + enough to decorate cupcakes with
1/2 cup crushed pretzels (leave in big chunks)+ enough to decorate cupcakes with
1/2 cup milk chocolate chips+ enough to decorate cupcakes with
1/2 cup marshmallows + enough to decorate cupcakes with
Mix the cupcake batter per the directions on the back of the cake mix box. (I like to use unsweetened applesauce instead of oil when making cake mixes. It’s healthier and the applesauce makes the cake much moister. Then add the remaining ingredients and stir until mixed.
Bake as directed on the box.
When cupcakes cool, top with chocolate icing, marshmallows, walnuts, pretzels, and chocolate chips
You may be wondering why this recipe calls for pretzels. Well, when I started thinking what Rocky Road ice-cream/fudge contains I started thinking marshmallows (duh), and milk chocolate, walnuts, and something salty it must be pretzels! When I made my cupcakes, my dear friend Kris started to question why I was putting pretzels in the batter. She informed me that Rocky Road does not have pretzels in it at all… oops. Thus, they are now dubbed Rocky Road Cupcakes… Nina Style. 😀
John has recently enrolled in a photography class. It’s being given at the local Vo-Tech, the same place I’m taking my Cake Decorating Classes at. This photography class is about Nature/Outdoors. John missed the first class, but thankfully the teacher let him enroll late. John loves this class so far (I have a feeling he is going to try to get me to buy him a $$$ camera soon though…). Here are two of the pictures he has taken so far.
These were taken after only one class. I’m so excited to watch as his skills develop! Maybe I can contract him to take pictures of our food for this blog…. hmm…..