Some of you have endured a lot this winter. Snow, slush, cold, freezing rain, wind, sleet, ice and darkness ~ 100% unacceptable. That said, you deserve a reward, a medal of honor, extra chocolate sauce on your sundae… something, everything, whatever you want, you should have it.
Forecast for the weekend:
Spring-like with a chance of waffles, side of sausage and a hair-of-the-dog Bloody Mary.
I love brunch. But for me, it’s just not brunch without yogurt. In my little jars.
Layer about 1/2 cup of tart yogurt with a spoonful of sweet berry jam, a handful of tangy blueberries, a drizzle of honey, and a few walnuts. Or cut-up perfectly ripe fruit. Or mix in oats and kiwi. Or granola. You get the idea.
Oh, and there must be cinnamon rolls. Aren’t you just craving one of these?
So spring into action. Here’s an easy, quick, and binge-worthy recipe from the kitchen of The Smartest Baker Ever.
Easy Sticky Buns (Makes 12 small or four big)
from the Barefoot Contessa’s Back to Basics by Ina Garten
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
½ 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. 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ 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 ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ 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. 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.
Mmm. Small and big, it’s all allowed.
What more do you want in life?
Have a favorite brunch recipe? Do share.