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Caramel Apple Sticky Buns

Caramel Apple Sticky Buns
I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. I also added a little Calvados—an apple-flavored brandy—but I didn’t take a photo because I felt naughty. Let this melt and start to bubble up, but don’t let it cook very long. Just roll out the dough pretty thin… Then pour on the butter… Enjoy!

The Baker's Daughter It has been an absolutely awful spring here in Ontario, so to celebrate the nice weather last weekend, our friends had us over for an afternoon bbq. I needed a quick something to make for dessert and the hostess loves lemon things so I thought this dessert was appropriate for the first really nice day of the year. I've used an 8 inch fluted tart tin for this recipe and you can use any berries or fruit you'd like, just use whatever looks good. Fresh Lemon Raspberry Tart Crust 2 1/4 cups all-purpose flour 1/4 cup + 2 tbsp icing sugar 3/4 cup butter, softened Filling 3 large eggs 1 cup sugar 1/2 tsp baking soda zest of 1 lemon 1/2 cup fresh lemon juice 1/4 cup + 2 tbsp all-purpose flour 1 1/2 pints fresh raspberries 2 tbsp Lemoncello Icing 1 cup icing sugar 2 tbsp fresh lemon juice 2 tbsp lemon zest Directions Preheat your oven to 350 degrees Fahrenheit. To make the crust combine the ingredients in a bowl. For the filling, whisk together the eggs, sugar, lemon juice and lemon zest. Set aside to cool.

Homemade Oreos When I was little, my mom never really bought me and my sister many store bought cookies or toaster pastries, or anything like that, as I'm sure I mentioned before in my Pop Tart Pops post. She never really thought cookies and things like that were the healthiest things to give us, and I'm not going to disagree with her. These store-bought cookies became almost a treat for us, that we would only get to enjoy every now and then, which I guess is a good thing, because it's a habit that stuck. To this day, I honestly don't really eat cookies very often, they're really just treats I enjoy every now and then.This does not apply to Oreos though...obviously. Oreos are just too good to pass up. Seriously. I was shocked by how much these cookies tasted like real Oreos...I know that sounds stupid, because after all, shouldn't a recipe for homemade Oreos make cookies that taste like the real thing? For the Cream Filling Directions Position two racks in the middle of the oven, and preheat to 375°F.

MiriSphere Potato and Cheese Pierogi | from Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion

Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.

"BOOK SCULPTURE" Sweet Potato Whoopie Pies This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. This was my first batch of Whoopie pies ever. With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. Cakes: 3 cups all purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 3/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup (packed) golden brown sugar 3/4 cup sugar ½ cup vegetable oil 3 large eggs 1 ¼ cups cooked and mashed sweet potatoes ½ cup milk Nonstick vegetable oil spray Sift first 5 ingredients into large bowl. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F.

A Cozy Kitchen » Churro Tots Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it!Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe!

The One That Made Me Waver Is it summer yet? It's hard to tell with the odd weather we've been getting so far. It's been a rather wet one this year, with lower than average temperatures. However, last week we were greeted with stifling temperatures, hot enough to drive me out of the kitchen, lest I want to really push the limits of my small apartment and bring the temperature to 30+ (I really didn't). But cooler temperatures this week and an itch to go back into the kitchen produced cookies this week. White Chocolate Macadamia Nut CookiesMakes about 3 dozen 2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3/4 cup butter, at room temperature1 cup packed brown sugar1/4 cup white sugar1 egg1 egg yolk1 tablespoon vanilla extract1 cup macadamia nuts, roughly chopped1 1/4 cups white chocolate chips Preheat the oven to 325°F. In a medium bowl, beat together butter and sugars with a mixer until creamy, about 2 minutes. Gradually add the flour mixture and mix on slow speed until just incorporated. for Mommy: Easy Barbecued Ribs I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. The original recipe is fairly large and should be made in a large oval slow cooker. Easy Barbecued Ribs 1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)1 tbsp light brown sugar, lightly packed (2 tbsp)1/8 tsp cayenne pepper (1/4 tsp)S&P to taste (about 1 tsp each is what I used)2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together1 cup barbecue sauce (3 cups)Vegetable oil spray. Enjoy!

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