weekend and sticky buns

Another beautiful weekend that went by way too fast once again! All that gorgeous snow this morning really putted us all in a festive mood… while also catching us by surprise, as we didn’t have our winter tires installed yet… but thanks to my brothers-in-laws, it’s now done!

So it was a PD day on Friday and it turned out being my turn to be off work at school; called my Mom Thursday night, made some plans for the Friday morning, dropped off the boys at daycare and left on a little road trip to the States for the day. The drive was awesome and the shopping too! Of course the first stop was Target, and as expected, it was just awesome and I was able to cross off many things from my list. Got to see the new Joanna and Chip line, unfortunately, all I wanted was already gone… oh well, next time! One of my favorite lunch place is Panera’s. I know we have it here now, but it’s just not the same… I don’t know, I just love to go to Panera’s every time I’m in the States! So right after I had paid for my sandwich and soup, on my way to my table, after I had waited in line for a long time, I spotted some delicious looking Pecan Sticky Buns. I was so mad I hadn’t seen them before, and I didn’t wanted to do the line again, so I didn’t get it, but then they were on my mind all afternoon long!

So by Saturday morning, at about 7h30 am, I was on a mission as I had decided that I was finally going to have some Pecan Sticky Buns, once and for all.

I’ve used Chatelaine’s recipe and tweaked it a bit. It turned out to be quite easy to do, and oh my, sooo DELICIOUS. I will be making these on Christmas morning for sure. And you should too! Here it goes:

Pecan Sticky Buns

What you need:

Dough:

3 cups flour

1/4 cup sugar

1 pack quick-rise instant yeast

1 tsp salt

1/3 cup hot water

1/2 cup hot milk

2 tbsp melted butter

1 egg

Sauce:

1/4 cup unsalted butter

1/3 cup packed brown sugar

2 tbsp honey

1 tsp vanilla

3/4 cup pecans

Filling:

1/2 cup brown sugar

1/4 cup unsalted butter, room temperature

1/2 tsp cinnamon

How to:

In a large bowl, mix1 cup of flour, sugar, yeast and salt. Add the milk, hot water, butter and egg. Using a wooden spoon, add 1 3/4 cup of flour to the bowl, all while stirring until the dough comes together. Knead the dough in the bowl for 4 minutes. Preheat your oven at 160 and insert the bowl with a damp cloth over it. Turn off oven and let rise for an hour.

Meanwhile, melt 1/4 cup of butter with 1/3 cup brown sugar, honey and vanilla in a saucepan for the sauce. Cook on medium heat until bubbly. Pour into a 9×13 baking dish. Sprinkle with chopped pecans. I only sprinkled half of the dish with the nuts, leaving half for regular buns. But definitely better with!

In a small bowl, mix the brown sugar, butter and cinnamon to create a paste. Then leave aside.

Remove dough from oven. Preheat the oven at 350 for baking the buns. Sprinkle flour on a flat surface and place the dough. Using a rolling pin, spread the dough and try roll it into a square shape. It’s note easy because the dough will be stretchy, but try your best! Mine was roughly 12”x12”. Spread the brown sugar paste evenly everywhere on the dough. Then start from the bottom and roll tightly.

Using a sharp knife, cut the roll into 12 pieces of about one inch each and lay the pieces in the baking dish. Lightly brush a bit of vegetable oil on top of the buns.

Bake in oven for 25-30 minutes. Chatelaine recommend to cover with foil if they get golden too fast, but I didn’t have to do it. Remove from oven and let stand for a few minutes. The sauce will be extremely hot. Using a cookie sheet and parchment paper, cover the baking dish and flip the dish over. Be careful, this is very hot! But very good!!!

Honestly, I never had any Pecan Sticky Buns before, so I can’t really compare, but these tasted amazing. The dough was easy to make, and so soft. I will be using this recipe for donuts and bread. If you don’t bake often, this recipe is super easy. One big bowl does the trick, no need for super appliances or gadgets.

The caramel sauce with pecans is kind of addictive. I’m telling you, this recipe should definitely be part of your Holidays’ baking list; as it will not disappoint! Have a great week my friends!

  

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you say tomato, i say bruschetta

Goat Cheese Bruschetta

It’s tomato season… and if you’re like me, well you have plenty from your garden by now!!!  I’m not one for tomato sandwiches or sliced tomatoes, but I do have a few recipes I’d like to share with you this week, all of them using fresh tomatoes!

On a side note, my two-months summer vacation is now over, and this week has been kind of tough on me being back at work, having to wake up early, going back to my routine of making lunches for the boys, while also prepping them for their back-to-school next week.  But you know what, I’m still hanging on to summer like my life depends on it!!!  So I’ll take all the fresh produces and warm sunny days August and September have to offer!

My first recipe is for sure my favorite way to eat tomatoes: Goat Cheese Bruschetta.  I think I first tasted this at my aunt Pat’s place in Kitchener while visiting for Oktoberfest years ago.  It was the best bruschetta ever; and still is.  I now make my own version of it, I have no clue if it tastes like hers, but I think it’s pretty awesome.  So here it goes.

Goat Cheese Bruschetta

Goat Cheese Bruschetta

What you need:
3 fresh tomatoes or 2 cups of cherry tomatoes

1/4 cup of goat cheese

1/2 cup fresh basil

1/4 cup olive oil

salt and pepper

How to:

Chop the tomatoes and place in a bowl.  Crumble the goat cheese on top, add the chopped basil, olive oil, and the salt and pepper.  Mix well and refrigerate for an hour before serving.

I serve this bruschetta mix with roasted naan bread.  Just brush a bit of olive oil on top the bread, sprinkle with garlic salt, pepper and warm up in the oven.  Also good with a fresh baguette or on top of grilled chicken.

Simple, easy to make, takes no time and it will blow your mind.  Perfect for pot-luck, for snacks or for last minute gatherings.  It’s a great recipe to try all year long but definitely my favorite on any sunny day!  So make it now before summer ends and then let me know what you think!  Hope you’re all having a great week.  Next tomato recipe coming in a few days!

Goat Cheese Bruschetta

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pull apart pumpkin loaf

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You need that pumpkin taste, like right now?  Boy, do I have an awesome recipe for you!  Easy, quick and so flavorful, you’ll make it again and again.

What you need:

3/4 cup of pumpkin puree

1/2 cup of sugar

1/2 teaspoon of vanilla

1 teaspoon of pumpkin pie spice

1 egg

1 roll of Pillsbury Flaky Rolls

2 teaspoons of cinnamon

1/4 cup of icing sugar

3 tablespoons of milk

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How to:

Heat over at 350.

Mix puree, 1/4 cup of sugar, pumpkin spice, egg and vanilla.  Set aside.

Open the Pillsbury package, split each pieces in two.

In another bowl, mix 1/4 cup of sugar with 1 teaspoon of cinnamon.  Dip each dough pieces in the sugar mixture.

Once all dipped, add the pumpkin mix between the dough and stack them up.

Place in a grease bread pan and bake for about 25 minutes.

Let cool.

Mix the icing sugar, 1 teaspoon of cinnamon and milk.

Drizzle on top of the warm loaf.

Enjoy!

Beware: you might eat it all by yourself…it may or may not have happened to me!

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