Sticky Buns

Boy, were these goooood. They took about 4 hours from start to finish. Traditionally, sticky buns contain pecans, but I used walnuts because that's what we had in the freezer. The brioche dough is from Artisan Bread in 5 Minutes a Day and the "goo" (caramel sauce) is from this recipe. I actually prefer this dough recipe over Pioneer Woman's cinnamon roll recipe (I know-I was surprised!).

A note on how to rise the brioche dough: rise it in the oven to reduce rising time! I preheat my oven for about 1 minute until it is about 100-105 degrees. Then I place the dough (covered with a towel) on the middle rack and quickly close the oven door.

Makes 12 sticky buns

For the Brioche:

3/4 cup lukewarm water
2 1/4 teaspoon instant yeast (1 packet)
2 1/4 teaspoon kosher salt
4 eggs, lightly beaten
1/4 cup honey
3/4 cup unsalted butter, melted and cooled to room temperature
3 3/4 cup unbleached all-purpose flour

Mix the yeast, salt,eggs, honey, and melted butter with the water in a large mixing bowl. Mix in the flour until all of the flour is incorporated. Cover and allow to rise for 2-3 hours (see note above on rising dough in the oven). This dough is very wet and will not look like a traditional dough- don't worry! It all turns out good in the end :) Also, for better handling of the dough, I placed the bowl of dough in the fridge for the last half of the rising time. Otherwise, the dough would have been an absolute pain to roll out. You can leave the dough in the fridge for a few days if need be.

For the "goo" (caramel sauce):

3/4 cup unsalted butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream (I used skim milk- worked just great!)
1/3 cup water
1/4 teaspoon salt
1 cup nuts, chopped

Melt butter in saucepan. Whisk in sugar until dissolved. Remove from heat and whisk in the other ingredients. Pour into a 13 x 9 pan. Let cool for at least 30 minutes. Before placing rolls on the "goo," sprinkle on the chopped nuts.

For the filling of the Sticky Buns:

1/4 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
2 tablespoons melted butter

Stir together.

To assemble the Sticky Buns:

On a heavily (seriously) floured surface, roll out dough until it is roughly the size of a sheet pan. Sprinkle on the filling and spread it to the sides of the dough. It may look like there's not enough filling, but be still, and know that the goo will make up for it.

Tightly roll up the dough and with a pastry scrapper, and cut into 12 evenly sized pieces. Place rolls on top of the goo and lightly cover with plastic wrap and rise for 1-2 hours in the oven (see note above picture).

Remove the plastic wrap and with the rolls still in the oven, preheat to 350 degrees and immediately set the timer for 35 minutes. You may need to place a piece of aluminum foil over the sticky buns if they become too browned. Let cool for 20 minutes on a wire rack (I used a trivet). Serve sticky buns by flipping over the bun so the caramel (goo) and nut side is facing up.

Creme Brulee French Toast

The title is definitely a disguise. This is nothing like traditional French toast and will certainly fulfill one's daily calorie allotment (and then some). But it is worth it. I received this recipe from a sweet religion class teacher from church.

1/2 cup butter
1 cup brown sugar, packed
2 tablespoons light corn syrup

Melt the above ingredients in a saucepan on low heat and pour on a sheet pan.

5 eggs
1/2 teaspoon ground cinnamon
1 1/2 cups half and half
1/4 teaspoon salt
1 teaspoon salt
pinch of nutmeg

good-quality bread (white bread is the best in this recipe!)

Whisk together the above ingredients and dip your bread into the egg mixture and set bread slices  on top of the caramel in the sheet pan. Cover with plasticwrap and place in fridge for 1-2 hours.

Bake for 20 minutes at 350. Pull the sheet pan out of the oven and filp bread slices over. Cook for another 15 minutes.

If you really want to make this french toast even more unhealthy, add a dollop of freshly whipped cream and serve, but know that this is PLENTLY rich on its own. We served ours with strawberries as well.

Orange Yogurt Sweet Bread

Light, airy, fluffy, moist, perfectly orangey, and perfectly sweet.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup yogurt (I used vanilla Light & Fit)
3 eggs
1/2 teaspoon vanilla extract
2 tablespoons orange zest
1/2 cup oil

Preheat oven to 350 degrees. Grease a loaf pan (or 2 mini ones) with shortening and set aside.

In a mixing bowl, whisk together yogurt, sugar, eggs, zest, vanilla and oil. Add baking powder and salt and whisk. Add flour and whisk. Pour into one loaf pan or 2 mini loaf pans. Bake for 50 minutes for a normal loaf pan and 30-35 minutes for the mini ones.

Let the bread cool slightly and remove from loaf pan to cool.

source: recipe from here

Have any questions about this recipe? Email me at me@amandaabby.com

Costco-esque Double Chocolate Chip Muffins

One of my favorite things about Costco (besides their pesto and sample days) is their ginormous chocolate muffins. I have been searching for a long time for a copy cat recipe- and this one is very delicious- but not quite as heavy and dense as the ones at Costco. Maybe a chocolate chip muffin experiment is in the works? In the meantime, I think these yummy muffins will have to suffice.

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cups cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1 cup milk (I used skim)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2-1 cup chocolate chips

In a small bowl, remove two tablespoons of flour from the 2 1/4 cups (now 2 cups and 2 tablespoons remains) and mix with the chocolate chips. Set aside

In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt.

In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract. Stir into dry ingredients just until moistened. Fold in chocolate chips/flour mixture.

Fill lined cupcake pans 2/3 full with batter.Bake at 325 degrees for 18-24 minutes. Muffins are done when a toothpick inserted comes out clean. Cool on wire racks. Dust with powdered sugar if desired.

source: allrecipes.com, adapted a bit by me. This recipe said it makes 24 muffins, yet I only got 18 ish. I like these muffins best if they are cold.

Have any questions about this recipe or anything else? Email me at me@amandaabby.com

Vanilla Brioche French Toast with Marscapone Cream and Berries

If that title didn't find you drooling... I don't know what will. This recipe is my adaption of a dish from a quaint little place called Recipe in NYC (update: it has since closed!). It is really yummy- it's more of a dessert than a breakfast, though.

Marscapone Cream with Berries

16 ounces of Marscapone Cheese softened for about 10 minutes on the counter
3/4 - 1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Mix together and set aside.

Maple and Vanilla Candy Syrup

1/4 cup butter
1 cup milk or buttermilk
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda

Melt butter in large saucepan.
Add milk, vanilla, maple and stir.
When boiling, add baking soda and take off heat, stir.

Store in the fridge.

French Toast

1 loaf of Brioche, cut into 1/2 - 3/4 inch slices
2 cups half and half
1/2 teaspoon vanilla extract
4 ounces Ghiradelli white chocolate chips
1 whole egg
4 egg yolks
1/4 cup sugar

In a medium saucepan, heat the half and half until hot, but not boiling. Add the white chocolate and stir until chocolate is melted. Cool slightly.

In a medium bowl, beat egg, egg yolks and sugar until well blended. Whisk in the warm white chocolate and cream mixture, and vanilla.

Quickly soak slices of bread in the egg/milk mixture and place on a buttered and hot griddle. Cook until browned. Keep warm.

To assemble: place french toast on plate, add a scoop of marscapone cream, add berries and drizzle syrup on french toast.

Costco-esque Poppyseed Muffins

I contributed a recipe for these delicious muffins here.

Pumpkin Whole Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

Okay, these cinnamon rolls took from 1 pm to 6 pm to make. But... they are extremely delicious and the icing is the perfect addition to these fall-ish cinnamon rolls. I doubled the recipe- I made 24 (big) cinnamon rolls. It's times like these I wish I still lived near my family. The five of us just can't eat 4.8 cinnamon rolls each. I am sure my grandmas and grandpas and my aunt and uncle and their family would've loved these. So, instead I'll share this recipe with you...

I adapted the dough recipe a bit from Closet Cooking (http://closetcooking.blogspot.com/)    and the icing recipe and caramel recipe is from me.



Pumpkin Whole-Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

(makes 12 rolls)

1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature) I used salted
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 batch caramel cream cheese frosting (see below)

 Directions:
1. Punch down the dough and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24" by 12" rectangle.
4. Spread the butter over othe dough leaving 1 inch on each side free.
5. Mix the sugar and spices and sprinkle it onto the dough.

6. Roll the dough into a log, pinch to seal and cut it into 12 even slices.
7. Arrange the buns in a greased sheet pan and  cover with plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
8. Bake in a 375F preheated oven until golden brown, about 15-20 minutes. Mine only took about 12 minutes
9. Top the buns with the frosting and drizzle with the leftover caramel sauce. 

Pumpkin Sweet Yeast Dough

(makes 1 batch)

1/4 cup water (warm)
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 cup brown sugar
2 eggs (room temperature)
1/4 cup butter (melted and cooled)
1/4 cup sour cream (room temperature)
1 cup pumpkin puree (room temperature)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups flour
1 1/2 cups whole wheat flour

extra all-purpose flour

Directions:
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
3. Stir in enough of the remaining mixed flour to make a soft dough.
4. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
5. Place the dough in a greased bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

 Caramel Cream Cheese Icing

• 4 oz. cream cheese, softened*


• 1/4 cup butter, softened


• 1/4 teaspoon vanilla


• 1/2 cup powdered sugar


• 1/3 cup to 1/2 cup caramel sauce (recipe follows)

1. Beat the cream cheese and butter until creamy and blended.


2. Add the vanilla, powdered sugar and mix. Add caramel sauce and stir.

*A fast way to softened cream cheese is to submerge the block of cream cheese (with silver wrapping) in a bowl filled with hot water. Let sit for a minute or two. Works like a charm.

Caramel Sauce

• 1/2 cup brown sugar


• 2 tablespoons water


• 1 1/2 teaspoons corn syrup


• 1 to 2 tablespoons flour


• 1/4 cup heavy cream


• 1/2 teaspoon vanilla

1. On medium heat, whisk together brown sugar, water, and corn syrup.


2. When the mixture comes to a boil, pour in heavy cream and vanilla. Stir. Add flour and whisk until thick (normal caramel sauce consistency). Cool to room temperature

 

Pumpkin Pie Baked Oatmeal

This recipe is from Just Cook Already, tweaked the tinniest bit by me. The topping just makes the dish, I could eat it plain. My mom and dad agreed it would taste better with whipped cream if you were wanting it to be more of a dessert than a breakfast.

Pumpkin Pie Baked Oatmeal

• 1 cup old fashioned oats


• 2 ½ tablespoons brown sugar, packed


• ½ teaspoon cinnamon


• ¼ teaspoon allspice


• 1/8 teaspoon nutmeg


• ¼ teaspoon salt


• ½ teaspoon vanilla


• 2 teaspoons butter, melted


• ¾ cup pumpkin puree


• ¾ cup milk

 Topping:

•  ¼ cup pecans, chopped


• 2 teaspoons butter, melted


• 1 tablespoon brown sugar


• Dash of cinnamon

 

1. Preheat oven to 375° and grease 4 ramekins (or crème brulee dishes).


2. Combine the oats through the salt in a medium sized bowl.


3. In a separate bowl, combine the vanilla through milk. Pour the pumpkin mixture into the oats. Stir to combine


4. Divide mixture evenly between the ramekins. Place ramekins on baking sheet. Bake for 10 minutes.


5. Meanwhile, combine the topping ingredients. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly. Bake an additional 7 minutes.


6. Top with whipped cream, if desired.

 

Grandma Rhea's Maple Syrup

This is the best syrup- we've never made anything else. Although it's not as thick as the aunt jemima syrup- it is so much better and very easy to make- I even have the recipe memorized- it's that simple

• 2 cups sugar


• 1/4 cup brown sugar


• 1 cup water


• 1/2 teaspoon EACH maple and vanilla

Heat in small saucepan on low heat until sugar is melted.

Whole Wheat Pumpkin Pancakes

You would be surprised to find out these have whole wheat in them AND no butter- but I guess syrup somewhat negates the somewhat healthy-ness of these pancakes. Oh, and the butter. My cousins and sisters tasted these- and no "I hate whole wheat anything" faces at all! Success.

Whole Wheat Pumpkin Pancakes

 From Pinch my Salt (adapted a bit by Amanda)

• 1 cup whole wheat flour


• ½ cup cake flour (or ½ cup all-purpose flour minus 1 T + 1 T cornstarch, sift together)


• 1 teaspoon baking soda


• 2 teaspoons baking powder


• ¼ teaspoon salt


• 1 teaspoon cinnamon*


• ½ teaspoon ginger*


• ½ teaspoon nutmeg*


• 1 cup buttermilk (or 1 cup milk – 1 T plus 1 T white vinegar)


• 1 cup canned pumpkin puree


• 2 eggs


• 2 T oil


• 1 teaspoon vanilla


• 2 T brown sugar

 In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

 Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

*In place of the cinnamon, ginger, and nutmeg, use 2 teaspoons of pumpkin pie spice

yes, that is a paper plate in the picture. I didn't realize when I took the picture.

Homemade Granola

This is my favorite granola- and it doesn't even contain butter! Most granolas are loaded with fat- this recipe isn't overly sweet or overly buttery.

From Real Simple - makes 6 cups

• 4 cups old-fashioned rolled oats


• 1 cup sliced almonds


• 1/2 cup shredded coconut (preferable unsweetend) - We got ours from Harmon's in Utah (when we used to live there....). You're very lucky if you live near a Harmon's.


• 1/4 cup unsalted pepitas (hulled pumpkin seeds) or shlled sunflower seeds - I use the sunflower seeds


• 1/2 cup maple syrup - doesn't have to be "pure" maple syrup


• 2 tablespoons canola oil


• 1/2 teaspoon kosher salt


• 1 cup dried fruit (cherries, cranberries, raisins, or currants) - I use 1/2 cranberries and 1/2 raisins

1. Heat oven to 350 degrees F. On a rimmed baking sheet, toss the oats, almonds, coconut and pepitas (or sunflower seeds) with the maple syrup, oil, and salt.


2. Bake, tossing once, until golden and crisp, 25 to 30 minutes.


3. Add the dried fruit and toss to combine. Let cool.

 

 

The Best Blueberry Muffins with a Cinnamon and Sugar topping

Back in June, my mom and my little sister picked bluberries, froze them on a sheet tray, put them in a ziploc, and put them in the freezer. Today, I decided to make bluberry muffins. My last two attempts weren't so succesful, so I was determined to find a good recipe.

Thanks to Vanilla & Lace, I found the perfect recipe. She puts on a streusel topping, but I didn't want to mess with defrosting the butter, so I just ommited that. They were so good. I used bluberries straight from the freezer and they worked so much better than defrosting and draining them- and took no time at all.

Here's the recipe + picture

Blueberry Muffins
makes 10-12

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup milk (I used skim)
1 egg
1 cup fresh or frozen blueberries. (if frozen, do not defrost- just use frozen)
1/3 cup vegetable oil

Preheat oven to 400 degrees. Line or grease muffin tin.

Combine the flour, sugar, salt and baking powder in mixing bowl.

Place vegetable oil into a 1 cup measuring cup; add the egg, and enough milk to fill the cup.

Mix the oil, milk, and egg mixture into the flour mixture

Fold in blueberries.

Fill muffin tins 2/3 of the way and sprinkle about 1/8 tsp sugar on each one and just a bit of cinnamon.

Bake for about 20 minutes, or until toothpick inserted comes out clean

happy blueberry muffin eating,

amanda abby