Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns 

Ingredients

for the dough
• 1 cup milk
• 5 tablespoons butter
• 2 eggs
• 3 1/2 cups flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast (2 1/4 teaspoons)
for the filling
• 2 tablespoons butter, softened
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/3 cup chopped pecans
for the topping
• 1/2 cup butter, melted
• 2/3 cup brown sugar
• 1/4 cup corn syrup
• 1/2 cup chopped pecans (feel free to add more pecans to taste)

Instructions

1. In the bowl of your mixer, combine 1 cup flour, yeast, sugar and salt. Heat milk to 120 degrees and stir in butter, butter does not have to melt. Using the beater attachment of your mixer, stir in milk to flour mixture until well combined. Add in eggs, one at a time. Gradually add in remaining flour until a soft dough forms. Switch to dough hook or knead by hand for 7-8 minutes. Place dough in a lightly greased bowl, cover loosely with plastic wrap and let rise in a warm location until doubled in size.
2. Prepare topping. In a small saucepan, combine butter, brown sugar and corn syrup. Heat until just below boiling and all sugar is melted. Pour into a greased 9 x 13 pan. Sprinkle chopped pecans evenly over topping. Set pan aside.
3. Turn dough out onto a lightly floured surface and roll out into a 18 x 15 inch rectangle. Brush melted butter over entire surface. Combine sugar and cinnamon then sprinkle evenly over dough. Spread pecans in the same manner, coating evenly. Starting on a short side, roll dough, jelly roll style. Pinch seam to secure. Cut dough into 12 even slices approximately 1 1/4 inch thick. Place rolls, cut side down in prepared pan. Cover with plastic wrap and let rise until doubled and spaces between rolls are no longer visible. (at this point you can also place in the refrigerator for baking later) Once rolls are risen, remove plastic wrap and bake in a preheated 350 degree oven for 25-35 minutes, until golden brown.
4. Remove from oven and let sit for one minute. Cover cooling rack or large tray with foil, then carefully invert rolls onto foil. PLease use caution. CARAMEL IS EXTREMELY HOT AND CAN BURN YOU. Remove pan and let rolls sit for 5 minutes before serving. Enjoy

White Chocolate Blondie

White Chocolate Blondie 

Preparation time : 70 min. | Serves 8

Ingredients:

For Cake:
4 egg whites
1 stick butter (softened)½ cup light brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
2¼ cups all purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup evaporated milk
8 oz white chocolate chips
½ cup chopped walnuts

For Sauce:
½ cup butter softened
½ cup powdered sugar
¼ cup cream cheese (softened)
2 tbsp maple syrup or pancake syrup works fine
¼ tsp salt

8 scoops vanilla ice cream
½ cup chopped walnuts

Instructions..

1. Preheat oven to 325 degrees
2. At first prepare cake for Blondie, in a large mixing bowl beat egg whites until stiff peaks are formed.
3. Add butter, brown sugar granulated sugar and vanilla extract to the egg whites and beat until become fluffy batter.
4. Sift together dry ingredients including flour, baking soda, baking powder and salt.
5. Gradually add dry mixture to the batter and mix using spatula until smooth batter would form.
6. Add milk, chocolate chips and walnuts to the batter and fold carefully.
7. Pour the batter into the greased baking pan of suitable size preferably 9×13 inch pan. Bake for 40-50 min until become golden brown from top.
8. Meanwhile prepare sauce for the Blondie, for that beat together cream cheese and butter until become smooth.
9. Add rest of the ingredients including sugar, maple syrup, salt and mix well. Refrigerate for 15 min to set.
10. When cake is done cool it room temperature and then top with a scoop of ice cream & drizzle the prepared Blondie sauce over that and add chopped walnuts, serve the delicious Blondie by cutting into squares. You can also serve it on hot sizzling dish but for that you need to heat up the sauce for few minutes in microwave then top it on the cake which is placed on serving platter. Enjoy 

Lemon Poppyseed Scones

Lemon Poppyseed Scones

Yield: Makes 8-12 scones, depending on size
adapted source: Completelydelicious.com

Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 tablespoon poppy seeds
• 5 tablespoons unsalted butter, cold and cubed
• 3/4 cup heavy cream, cold
• 1 large egg
• Coarse sugar, for sprinkling (optional)
For the glaze:
• 1 cup powdered sugar, sifted
• 2 tablespoons melted butter
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
3. Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
4. On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
5. Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
6. To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice & butter. Drizzle over cooled scones and let set 10 minutes before serving.

Honey-Lime Chicken Skewers

Honey-Lime Chicken Skewers

Ingredients:

3 Tbsp soy sauce 

2 Tbsp honey 

1 Tbsp vegetable oil

Juice of one lime or lemon (i used lemon)

2 garlic cloves, minced 

1-2 tsp siracha 

Red pepper flakes, to taste 

2 Tbsp cilantro 

1 pound skinless boneless chicken breasts (chopped into medium size chunks)

Instructions: 

1. In a small bowl, combine your ingredients, mix thoroughly.

2. Pour marinade over chicken breasts and turn to coat. cover and allow to marinate for at least 1 hour.

3. Grill on medium high heat for 6-8 minutes per side, untill juice runs clear or if you have a griller use that if you like.. Recipe for the cream sauce is below..

You will need: 

2 Tbsp cream cheese 

2 Tbsp sour cream 

1 small jalapeno

1 small garlic 

pinch salt

pinch cumin (optional)

a little milk if needed to blend 

Add all these ingredients into blender and blend untill smooth if to thick add the ilk to thin it out..

Serve with your favorite rice & garnish with cilantro and lemon… Enjoy

  

Mini Doughnut Waffles

Mini Doughnut waffles 

Cake Doughnuts made in a waffle maker then dipped in butter then a cinnamon sugar coating. So amazing so soft so fluffy this is a must try recipe, My favorite way to eat this is to either have it for breakfast with syrup or as a dessert with vanilla ice cream..

Adapted From: Thekitchenmagpie.com

Serves:16 

Prep Time: 5 mins

Cook Time:10 mins

Total Time:15 mins to 20 mins

Ingredients:

1 cup sugar 

4 teaspoons baking powder

1½ teaspoons salt

½ teaspoon nutmeg

2 eggs

¼ cup unsalted butter, melted

1 cup milk

3 cups flour

For the topping:

3 tsp cinnamon

1 cup white sugar

½ cup of melted butter

Instructions:

1. In a large bowl mix the sugar, baking powder, salt, and nutmeg.

2. Add theeggs, milk and melted butter. Beat well.

3. Stir in the 3 cups of flour, mixing well until it’s thoroughly combined. You are going to have thick, sticky batter

4. Pre-heat your waffle griddle.

5. Place the batter in the middle of each waffle part (some waffle makers will have 2 or 4) You can do large or small doughnuts.

6. Cook for 3 minutes until golden brown.

7. Remove the dougnuts from the waffle iron and place on a cooling rack.

8. Combine the white sugar and cinnamon for the topping.

9. Dip the waffle in butter, shake off, then dip into the cinnamon sugar mixture.

10. Set back onto the rack and continue with the other doughnuts until finished.

11. A little side note: 5-10 seconds in the microwave reheats these up perfectly and you’d never know they weren’t fresh!

12. Store (as if you are going to have any left) in an airtight container for up to 3 days.