Semi-Homemade Sticky Buns

This post is sponsored by the Puff Pastry brand but the content and opinions expressed here are my own.

If anyone knows me, they know I love breakfast/brunch.  I also love sweets.  So when I can combine the two and eat my sweets for breakfast - hey, that's a win for me!  But let's face it, I'm an adult and I eat what I want when I want.. ha!  I just feel less guilty when it's a "breakfast sweet".  ;)

For this recipe, I used Puff Pastry.. making this a semi-homemade treat.  I love how light, airy, and flaky Puff Pastry is, and how easy it is to work with!  It's so versatile that it can be used for breakfast, dinner, sweet, savory, appetizers.. there are so many options.  Anyone can make this recipe, it's that easy.  They were all gone by the next day because my kids (and husband) couldn't keep their hands off of them.

Semi-Homemade Sticky Buns

            For the Sticky Buns

• 1 1/2 sticks of unsalted butter, at room temperature
• 1/3 cup light brown sugar
• 1/2 cup chopped pecans
• 1 package (2 sheets) Pepperidge Farm Puff Pastry

            For the Filling

• 2 Tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar
• 3 tsp cinnamon

Preheat your oven to 400ºF.  Use a stand or hand mixer, cream 1 1/2 sticks of butter and 1/3 cup light brown sugar together until light and fluffy, about 2 minutes.  Divide the butter mixture between between a 12-cup muffin tin.  Divide the chopped pecans and sprinkle on top of the butter mixture in the tins.  

Unfold the first sheet of your Puff Pastry and brush the whole thing with melted butter.  Sprinkle half of the cinnamon and brown on top.  Roll up the pastry tightly, starting with the edge closest to you.  End it with the seam side down and cut off the ends.  Then cut the roll into 6 equal pieces and place into the muffin tins with the spiral side down.  Repeat with the second Puff Pastry sheet.  

Line a baking sheet with parchment paper and place the muffin tin on top of that to catch any spills.  Bake the sticky buns for 25 to 30 minutes or until they are firm and golden.  Let cool in the pan for just a few minutes before inverting them.  Make sure to scrape any extra toppings from the tins - don't let that good stuff go to waste!

As you can see, my kid is about ready to go in for the kill.  These didn't last long at all.. and I plan on making more very soon!  We have family coming in for Easter this year and I think these will be part of a perfect brunch!  

The Pepperidge Farm Puff Pastry Sheets are perfect for these little treats.  And these are fun for kids to help with also - Clara loved sprinkles on the pecans!  Easter is coming up, you should make a test run beforehand.  ;)

Slow Cooker Carnitas {recipe}

Finishing these off under the broiler for a few minutes will give you delicious, caramelized, can't-get-enough Carnitas!  

My slow cooker and I are pretty tight these days.  I try to use it a couple times a week to myself a bit of a "break" on the whole cooking and big kitchen clean-up deal.  I'm always trying to find another winning slow cooker recipe to add to my rotation.. I tried these pork carnitas for the first time a couple weeks ago and they were a hit!  I stuffed my face with at least four of them.  They're juicy, flavorful, and are SO good topped with some "corn salsa".

Slow Cooker Pork Carnitas

adapted from Damn Delicious

• 3lb pork shoulder
• salt and pepper, to taste
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 2 tablespoons chili powder
• 5 garlic cloves, peeled & smashed
• 1 onion, chopped
• 1 cup orange juice
• 2 teaspoons liquid smoke
• juice of one lime

Mix together the salt, pepper, cumin, oregano, and chili powder in a small bowl.  Rub all over the pork shoulder and place into the slow cooker.  Place garlic, onion, orange juice, liquid smoke, and lime juice into the slow cooker.  Cook on low for 8 hour or on high for 4-5 hours.  

Preheat broiler.  Remove pork shoulder from the slow cooker.  Shred and spread out on a baking sheet.  Coat with a little bit of juice from the slow cooker.  Broil until edges are crispy, 3-4 minutes.  Be careful not to burn!  Serve immediately!

*We enjoy these on pan-warmed corn tortillas and topped with a mix of corn/diced red onion/lime juice/cilantro!  You can certainly top with whatever you prefer - guacamole, sour cream, salsa, etc.

Breakfast Bites #PANFan

“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”

Let me just be real with you for a minute.  I hate frying things.  Mainly because I don't do it often, so I'm always afraid I'm going to mess it up!  But these were SO easy... it's a pretty simple process.. I was impressed with myself, actually.  We dipped these in some warm maple syrup, and they were delicious.. they're weren't greasy, the breading was nice and fluffy.  Perfection.

I've partnered up with P.A.N. Cornmeal with show you how versatile cornmeal can be.  Last month I posted about Homemade Pupusas - if you haven't checked those out, you need to!  They're so good, I actually have them on the menu for dinner later this week.  And today I have these fun Breakfast Bites that you can make for breakfast, brunch.. or even dinner, if you're a breakfast-for-dinner kind of person like me!  I hope this inspires you to get in the kitchen and try something you haven't tried before!

Stay on the lookout, because I have another yummy P.A.N. recipe coming in August!  :)

Breakfast Bites

adapted from Chow 

• 12 breakfast sausage links
• 1 quart vegetable oil, for frying
• 1 cup P.A.N. Cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 3 tbsp real maple syrup
• 2 tbsp granulated sugar
• 12 candy apple craft sticks (optional)

Cook sausages according to package, then set aside.

Pour oil into a large, heavy-bottomed pot.  Heat over medium-high until heated through.  Meanwhile, insert craft stick into each sausage (optional).  If you decide against the sticks, use tongs to dip the sausage link in the batter.

When oil is ready, whisk the cornmeal, flour, baking powder, and salt together in a bowl.  Then whisk in the milk, eggs, maple syrup, and granulated sugar until thoroughly combined.  Pour some batter into a tall glass, leaving 1 inch of room at the top.  

Using tongs (or holding on the the stick, if you chose to use them), evenly dip a sausage into the glass of batter and rotate until completely covered.  Immediately place into the hot oil.  Repeat with 3 more sausages.  Fry, turning occasionally, until golden.. about 2-3 minutes.  Transfer the breakfast bites to a paper towel lined plate using tongs.  

Repeat with remaining sausages.  Serve immediately, with a side of real maple syrup for dipping!

For a wide variety of recipes using P.A.N. Cornmeal, visit the P.A.N. tumblr page.  #PANFan

Homemade Pupusas #PANFan

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal.  I received product samples as well as a promotional item to thank me for my participation.  #PANFan

I love having fun in the kitchen trying out recipes I've never made before.  I don't get too much time to do that anymore, having a 3 month old that's fussy time is between 5pm and 6pm... however, I'll jump at the chance when I can!  So when I received P.A.N. Cornmeal to use, I had to sit down and brainstorm what I wanted to create with this!  This time I decided to make homemade Pupusas - it's a pretty simple process, and I hope this post inspires you to get in the kitchen and create something new for your family!

P.A.N. Cornmeal is the numero uno cornmeal in South America - and for good reason!  It has such good flavor and is easy to work with.  It's been around for a long time, but is just recently making it's way into kitchens in the USA.  Cornmeal is a staple in many countries, though, because of it's rich nutrients and versatility.  It's definitely become a staple in my home.

Pupusas are fairly simple to make.  They're a traditional Salvadoran dish - a thick corn tortilla stuffed with either refried beans, cheese, or seasoned pork that's been ground into a paste consistency.  I chose cheese, because who doesn't love things that are stuffed with cheese?  And you top them off with lots of yummy things... salsa, sour cream, guacamole, cilantro, more cheese (of course), and you can even put some shredded chicken on top of it.  If it has all of the above ingredients.. it's got my name on it.  Seriously, LOVE this kind of food!

Homemade Pupusas

• 2 cups P.A.N. Cornmeal
• 1 1/2 cups water (add a couple tablespoons more if it seems too dry)
• 1/2 teaspoon salt
• 1/3 cup Mexican blend of cheese
• Oil
• Toppings of your choice (salsa, sour cream, guacamole, cilantro, cheese, shredded chicken, etc)

Mix together the P.A.N. Cornmeal, water, and salt in a bowl to make a dough.  Divide the mixture into 6 balls and then flatten each one into a 3 inch disk.  Place 1 tbsp of shredded cheese in the middle of the disk and fold the edges into the middle to close the cheese in.  Flatten the disk, covering the cheese and form 1/4 in. thick disks, about 6 inches across.  Heat 2 tbsp oil in a large skillet.  Add 2-3 pupas at a time and cook each side for 4-5 minutes.  Top them off and serve immediately.

*After they are done cooking in the skillet, I keep them warm in the oven set to the lowest temperature until I'm done cooking all the pupusas.

You can visit P.A.N. at their Tumblr page.  Let me know in the comments if you try this dish at home!

Nestle Toll House Chocolate Chip Cookie Cups {recipe}

One of the things I love to do is be in the kitchen with Clara.. and she always enjoys being my helper, too.  It's something fun that we can do together and I love getting her involved with cooking dinner or baking when I can.  Of course I think she likes baking the best, but who can blame her?  She has a sweet tooth just like her mama.  ;)  I'm a lover of the classics, so I thought these Nestle Toll House Chocolate Chip Cookie Cups filled with some vanilla ice cream would be a perfect mother-daughter kitchen creation!

All you need for these is a package of Nestle Toll House Chocolate Chip Cookie Dough, muffins tins & liners (I found it easiest to get them out of the tin if they have liners), your favorite vanilla ice cream, chocolate syrup, sprinkles, and any of your favorite toppings.

I took a small cookie scoop and put one scoop into each muffin liner and gently pressed them down.  I baked them in a 350 F oven for 10-12 minutes or until the edges are browned.  Let them cool in the pan for a few minutes and then cool on a wire rack the rest of the way.  The centers will sink down as they cool.

Aren't they just adorable.. who doesn't like a cute dessert?  They would be fun for birthdays or just for a special treat!  And using the Nestle Toll House Chocolate Chip Cookie Dough just makes it so much more quick and easy (especially for this extremely pregnant and tired mama).

Thanks to Nestle Toll House for sponsoring this post and inspiring me to make a fun treat with my little one!

Homemade Bagels {recipe}

I was kind of intimidated at the thought of making my own bagels.  It just seemed like a lot of work, and easy to screw up.  But I am so glad that I did it.  I can honestly say that I will never go back to store bought.  The taste is so fresh, and they freeze very well!  And while they do take a little bit of time, it's not really hard work.  While my bagels don't look totally perfect, I assure you they taste fabulous.. and I was pretty darn proud of myself.  Now if you have some extra time this weekend, I suggest you roll up your sleeves and give these a try!  And don't let the lengthy directions scare you off!

Homemade Bagels
recipe from Annie's Eats

For the sponge:

• 1 tsp. instant yeast
• 4 cups bread flour
•  2 1/2 cups water, room temperature

For the dough:

• 1/2 tsp instant yeast
• 3 3/4 cups bread flour
• 2 3/4 tsp salt
• 1 tbsp honey or brown sugar

To finish:

• 1 tbsp baking soda
• cornmeal, for dusting
• toppings of your choice (cinnamon-sugar, cheese, seeds, or everything topping)
•  Everything Topping - combine 4 tsp each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and 2 tsp salt

For the sponge, stir the yeast into the flour in a medium bowl.  Add the water, stirring until it forms a smooth, sticky batter.  Cover the bowl with plastic wrap and leave at room temperature for about 2 hours, or until it becomes very foamy and bubbly.  It should get nearly double in size and collapse when the bowl is tapped on the countertop.

To make the dough, in the same bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir.  Then add 3 cups of the flour and all of the salt and honey (or brown sugar). Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

Knead dough for about 6 minutes with the dough hook.  The dough should be firm, but still pliable and smooth.  If the dough seems dry and rips, add a few drops of water and continue kneading.  If it seems tacky or sticky, add more flour to achieve the stiffness required.  Should be satiny and pliable but not tacky. Immediately divide the dough into 4 1/2 ounce pieces (recipe should make about 12 bagels).  Form the pieces into rolls.  Cover the rolls with a damp towel and allow them to rest for 20 minutes.

Line two sheet pans with parchment and mist with spray oil.  Shape bagels by pushing a hole through the center and stretching out the hole to 2.5 inches.  Place each one 2 inches apart on the pan.  Mist bagels with spray oil and cover loosely with plastic wrap.  Let sit at room temperature for 20 minutes.

Check to see if they are ready to be refrigerated by using the float test.  Fill a small bowl with room temp/cool water.  Test one bagel by putting it into the water and if it floats within 10 seconds then they are ready for the fridge.  If it does not float, return to the pan and continue to let them set at room temp for 20 more minutes or until it passes the float test.

The following day (or when you're ready to bake them), preheat oven to 500 F.  Bring large pot of water to a boil and add the baking soda.  Have a slotted spoon nearby and your toppings ready.  Remove bagels from the fridge and gently drop them into the water, boiling only as many as will fit (should float within 10 seconds).  After 1 minute, flip them over and boil another minute.  if you like chewy bagels, you can boil 2 minutes per side instead.

While the bagels are boiling, sprinkle the same parchment lined sheet pans with cornmeal.  If you are topping the bagels, do it as soon as they come out of the water.  When all the bagels have been boiled, place the pans on the middle shelves in the over and bake 5 minutes, then rotate the pans.  After rotating, lower the oven to 450 F and continue baking about 5 minutes or until bagels are light golden brown.  Remove the pans from oven and let bagels cool on rack for 15 minutes before serving.

Enjoy their amazingness!

Everyday Cinnamon Rolls {recipe}

This cinnamon roll recipe is hands down a favorite in our family.  They're fairly easy and they turn out great every time.  They're so good, I can't even get a picture before they start getting eaten (as you can see).. but hey, I'll take that as a compliment!  I love cinnamon rolls all year long, but really there's just something about a sweet, warm roll with a hot cup of coffee when it's chilly outside.  It just kind of gives me the warm & fuzzies!

We had these for breakfast on Thanksgiving, and they would be yummy for a Christmas morning treat also.. or an any time treat.  My husband has to have cinnamon rolls as a dessert on the days that we have chili for dinner.  I'm not quite sure why, but it's what he always requests!  Ain't nobody complaining around here.. well except baby my OB Doctor who tells me I need to slow my roll.. but I just don't think he understands how good these are.  ;)

So if you decide one day you're going to up and make cinnamon rolls, look no further.. you need to make these ones!

 

Cinnamon Rolls
Source - Our Best Bites


Dough

• 1 cup milk
• 4 Tbs butter, cut into chunks
• 3 1/4 – 3 1/2 cups all-purpose flour, divided
• 1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1 egg

Filling

• 1 cup brown sugar, packed
• 1 1/2 tablespoon ground cinnamon 
• 1/2 cup butter, softened

Icing

• 1 1/2 C powdered sugar
• 2 T melted butter
• 1/2 tsp vanilla
• 1-2 Tbs milk

For the Dough-- Place milk and 4 tbsp butter in a a bowl and microwave for 1 minute 30 seconds. Butter should be at least partially melted; stir and set aside. In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm, add it to the flour mixture along with the egg while the beater, with paddle attachment, is running.  Beat about 1 min.  Switch to dough hook and add remaining flour only until dough just lifts from side of the bowl. It should be soft and a little sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes.

For the Filling--  Mix softened butter, brown sugar, and cinnamon together in small bowl.

For Assembly-- Roll dough into a 12 x 14 inch rectangle. Spread filling over the dough. Roll up from the longer side of the rectangle and pinch edges closed.  Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for 30-45 minutes (I like to turn on the stove and just leave it sit on top of that). Preheat oven to 350 degrees.  When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Let cool a little then spread with icing. Makes 12 rolls.