Ah the joys of summer. I love the fresh red tomatoes, the farmer’s markets, and the gorgeous flowers in everyone’s yard. I even, at times, love mowing grass and working outside. There is a distinct feeling of ownership that you get when you work outside in your own yard. I do not love the heat. Down in the south, the heat has almost been unbareable. This summer we put a fan in our kitchen because the house would not cool down quick enough in the afternoons and evenings. So I try to do all of my cooking in the morning, which includes breakfasts!!! Recently, I cooked for a friend’s baby shower. Tip: When I am cooking for a large meal or party, I try to type up ever recipe I will be using. Then print it out, and reference the menu. I make changes, and tips, but also mark off everything I have made. This way, I will know every ingredient I need before I am ready to cook, I will have read through every recipe at least once (extremely important), and my counter space will not be cluttered with various cookbooks. I highly suggest this! Plus I have started placing all of these menus in a binder and have them to reference for later parties and events.
Anyways, the baby shower was wonderful! The little one has not been born yet, but we are greatly anticipating his arrival!!! His mommy’s webiste is featured here. She is a talented photographer!
Adapted slightly from Ina Garten
This are extremely easy!!! I highly recommend making them when you want something elegant but easy. Plus everyone loves them.
6 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar, lightly packed
1/2 cup pecans, toasted and chopped
1 package of puff pastry, defrosted
2/3 cup light brown sugar, lightly packed
3 teaspoons cinnamon
Preheat the oven to 350 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper. Mix together the butter, 1/3 cup brown sugar together. Place about 1/2 tablespoon of the mixture in each muffin tin. Distribute the pecans evenly throughout the muffin tin on top of the brown sugar/ butter mixture.
Lightly flour a flat surface. Unfold one of the puff pastry sheets with the folds going from left to right. Leaving 1/2 inch border
sprinkle the sheet with 1/3 cup brown sugar and 1 1/2 teaspoon cinnamon. 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. Slice the roll into 6 equal pieces, each about 1 1/4 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, or until the sticky buns are golden brown on top. 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). Serve at room temperature to warm.
For mini sticky buns: Spoon about 1/4 teaspoon of the brown sugar and butter mixture into a 24 muffin tin. Sprinkle the pecans evenly. Roll out the puff pastry sheet to about twice the original size. Sprinkle the brown sugar and cinnamon according to previous instructions, and roll the pastry into a jelly roll. Slice each roll into 12 slices. Bake for about 15 minutes. (Watch them carefully!) Allow to cool for 5 minutes, and invert the buns onto the parchment paper (spooning the filling out onto the buns.) These are great for gathers, showers, or parties.