Pass The Sushi!

I’ve been a her­mit lately. Or at least feel­ing like one. There’s a bil­lion things on my plate to get done but I’ll be darned if I actu­ally want to sit down and start one. I just typed a silly list of the annoy­ing day to day things that I need to do, real­ized it would bore you to death and deleted it. Mainly, my lazy ass needs to get up and do more. I’ve been stuck in a rut for a few weeks and that’s just not like me.

Bum­bles bounce and so do I. Its time to pull myself up by my boot­straps and makes some pos­i­tive changes (eas­ier said then done)  but liv­ing with a neg­a­tive atti­tude will only make things worse.

Easy Sticky Buns

from Ina Garten & FoodNetwork.com

Ingre­di­ents

• 12 table­spoons (1 1/2 sticks) unsalted but­ter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in very large pieces
• 1 pack­age (17.3-ounces/ 2-sheets) frozen puff pas­try, defrosted

For the filling:

• 2 table­spoons unsalted but­ter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 tea­spoons ground cinnamon
• 1 cup raisins

Direc­tions

Pre­heat the oven to 400 degrees F. Place a 12-cup stan­dard muf­fin tin on a sheet pan lined with parch­ment paper.

In the bowl of an elec­tric mixer fit­ted with the pad­dle attach­ment, com­bine the 12 table­spoons but­ter and 1/3 cup brown sugar. Place 1 rounded table­spoon of the mix­ture in each of the 12 muf­fin cups. Dis­trib­ute the pecans evenly among the 12 muf­fin cups on top of the but­ter and sugar mixture.

Lightly flour a wooden board or stone sur­face. Unfold 1 sheet of puff pas­try with the folds going left to right. Brush the whole sheet with the melted but­ter. Leav­ing a 1-inch bor­der on the puff pas­try, sprin­kle each sheet with 1/3 cup of the brown sugar, 1 1/2 tea­spoons of the cin­na­mon, and 1/2 cup of the raisins. Start­ing with the end near­est you, roll the pas­try up snugly like a jelly roll around the fill­ing, fin­ish­ing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and dis­card. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spi­ral side up, in 6 of the muf­fin cups. Repeat with the sec­ond sheet of puff pas­try to make 12 sticky buns.

Bake for 30 min­utes, until the sticky buns are golden to dark brown on top and firm to the touch. Be care­ful — they’re hot! Allow to cool for 5 min­utes only, invert the buns onto the parch­ment paper (ease the fill­ing and pecans out onto the buns with a spoon) and cool completely.

Last night was a Mex­i­can Lasagna cour­tesy of Racheal Ray. Don’t waste your time. It was one of the most bor­ing ‘Mex­i­can’ dishes I have ever had. Stick to the yummy Mex­i­can and leave the lasagna out of it.

Today, as I told another blog­ger I would do, I am start­ing a list — a list of what I want for me. There’s some sort of sta­tis­tic out there that says you are more likely to suc­ceed if you have writ­ten your goals down. Well, here goes nothing.