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.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
I need to pay closer attention. I was scrolling through your tasty sticky bun photos, reached the end, and said “She put green onions on her sticky buns?!?”
Next time, I want to see your to do list. No deleting!
I have had those sticky buns on my “to bake” list for about a year. Delicious?
And, dude, I am in a rut, too. I think it’s the “summertime blues”. Ugh.
You can do it!
I can’t say they were delicious – though they were good. I think there are better recipes out there and I plan on trying a few. Alton Brown has an over night one that I may try next. These seemed to almost be too done on the bottom (which are the tops in the tin) with the butter sugar mixture sticking a little too much to the tins and not soaking down into the buns. They were a great quick fix Sunday breakfast though.
I really liked Alton’s when I tried his recipe. ^_^ Sadly though, they dried out a little the next day….
I saw him make some from scratch and I really wanted to try them. I was in a pinch for time though and went with these. Its good to know that his version is good! Thank you!