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
- 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
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.