Monday, February 22, 2021

Overnight Sticky Rolls



 

As all of you may have heard, we've had a rough time this past week in Texas.  We had record low temperatures, lots of snow, power outages, and damage worse than Hurricane Harvey.  Thankfully, I did not lose power or have any damage that I know of.  My daughter's house lost power off and on, they had a gas leak and two pipes that burst.  However, I'd like to share a story of goodness in the world.  Her husband went to pay the repairman and he said that it would cost $1200.00.  However, the man saw the United States Marines sign in their yard, and asked about Connor. He waived the charge and said to tell Connor "Thank you for his service".  Is that not a heartwarming story??

 

Since I have a February birthday, I'm sipping a cup of tea from my Royal Albert Flowers of the Month Violets teacup.  


Here's Harper with Olaf!  


Here's my son pulling little Hayden!   I have another heartwarming story about Hayden.  My son texted me one night and said that he had asked Hayden, "How'd you get so cute...was it from Mama or Daddy?"  Hayden answered,  "It was from Nana".  Oh my goodness, that completely melted my heart.  I asked if she could get any sweeter, and he said, "Well, actually yes she could, because it was 9:30 and she was still up!" 



Yield: 15 delicious buns
Author: Kitty
Overnight Sticky Buns

Overnight Sticky Buns

This recipe came from Betty Crocker and it's wonderful to fix the night before and then bake the next morning. Mine did not rise that much overnight, so I left them to rise covered in my oven with a pan of warm water below.

Ingredients

  • Rolls:
  • 3 and 1/2 to 4 cups all-purpose flour or Bread flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular or quick active dry yeast
  • 1 cup very warm milk (120°F to 130°F) 
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup dark corn syrup (I used light)
  • 3/4 cup pecan halves
  •  
  • Pecan Filling:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter or margarine, softened

Instructions

  1. In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  2. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  3. Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
  4. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
  5. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.  See NOTE.
  6. Heat oven to 350 degrees.   Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

Notes:

My rolls had not risen very much in the fridge overnight. I put the covered pan of rolls in my oven with a pan of very hot water below to let them rise, and then baked them.


Thank you for visiting!  xo



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Monday, February 15, 2021

Cherry Chocolate Cheesecake Muffins


It is so cold here in Texas...brrrrr!  Come inside and sit by the fire and we can have a yummy muffin and a cup of tea to warm ourselves up.


This darling teacup was given to me from a friend.  Isn't it darling?  I'm having a cup of very berry white tea.  The mug mat and the little tea container was made from a friend.  It's such a cheery cherry pattern!

When you break open the warm muffin it oozes with chocolate!


Yield: I got 15 regular muffins + 2 jumbo muffins
Author: Kitty
Cherry Chocolate Cheesecake Muffins

Cherry Chocolate Cheesecake Muffins

I saw a recipe for this in my local utility magazine, but changed it up.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup butter, melted and cooled
  • 1/2 teaspoon almond extract
  • 3/4 cup milk
  • 1 cup dried cherries
  • 3 ounces cream cheese, cut into chunks
  • 1 cup chocolate chunks (I used semi sweet, but you can use milk chocolate)

Instructions

  1. Preheat oven to 400 degrees. Coat the muffin tins with a baking spray or line with cupcake/muffin liners.
  2. In a small bowl, stir together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar and eggs until blended.  Whisk in melted butter, then add almond extract and milk.
  4. Stir in flour mixture until just mixed.  Gently fold in cherries, cream cheese and chocolate chunks.
  5. Fill muffin cups 3/4 full and bake the jumbo muffins for 20-24 minutes, and the regular sized muffins for 17-18 minutes, or until they spring back when touched.

Notes:

You can use 1 cup of diced fresh strawberries in place of the dried cherries.


Cissy had a great day last Friday!  She made freshmen cheerleader for next year.

She also received the Positivity Award at her middle school! 

Thank you for your visit!  xo



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Monday, February 8, 2021

Red Velvet Waffles


馃挅 Let's have a Valentine Tea Party with some Red Velvet Waffles. 馃挅


My sister gave me this adorable teapot several years ago.


My darling daughter gave me this pretty teacup awhile back and I thought it looked so pretty with my heart shaped plates. A very sweet friend sent me two of these heart-shaped tea diffusers, along with.....


.....this heavenly Blooming Rose tea!  Oh my, I felt like a Queen馃挄 in sipping this loose leaf tea!

 

Isn't this tea beautiful?? It looks like a pretty potpourri!  The rose flavor is,  very subtle and sublime.

 

My daughter also gave me this whimsical vase, and she is so fun to style her "hair" with flowers.


My late beloved mom gave me these floating candles. She was always thinking of me, and I miss her.


Yes, I kept my bedroom tree up and decorated it with Valentine decor.  It's sitting on my childhood sled.  Who knows, maybe I'll just keep it up and change out the decorations for the seasons?? I have the lights on a timer, and they pop on in the morning for a bit, and then again in the evening.  


Here's the waffle maker that I used.  Target, Wal Mart and Amazon sell these.


Yield: About 32 (see Note)
Author: Made by Kitty, but recipe is from Dash
Red Velvet Waffles

Red Velvet Waffles

These waffles are soft on the inside and crunchy on the outside...the perfect texture!

Ingredients

  • Waffles:
  • 2 cups flour
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 tsp. salt (I used a pinch)
  • 1 and 3/4 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter (I used salted, and only used a pinch of salt)
  • 2 tsp. vanilla
  • 1 tbsp.red food coloring
  • Cream Cheese Icing:
  • 2 tbsp. butter, melted
  • 2 tbsp. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 tsp. vanilla
  • 2-3 tbsp. milk

Instructions

  • For the Waffles:
  • Melt the butter, and let it cool before it is added to the mix.
  • Mix together the dry ingredients and set aside.
  • Beat the eggs in a bowl.  Slowly stir in the buttermilk, butter, vanilla, and food coloring.
  • Mix the dry ingredients into the wet in three rounds, fully incorporating the dry before adding the next round.
  • Add 3.5 tbsp. of batter to the mini waffle maker.  If you are using a larger maker, you'll have to read your directions for your brand.
  • For the icing:
  • Mix all the ingredients together until smooth and thin enough to pour.

Notes:

I only made half of this recipe and still got 16 waffles. You can freeze the extras and pop them in your toaster or toaster oven for a delicious treat!   Although, I didn't halve the icing!


Thank you for your visit! xo


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Monday, February 1, 2021

Creme Br没l茅e




When I first started my blog, with the  help and encouragement of my darling daughter, back in 2011, I posted this favorite recipe, and I'd like to share again.  It really is so good, and perfect for Valentine's Day.  



Several years ago, some dear friends of mine gifted me this beautiful tea set that came with six teacups, the creamer and sugar and  tea bag caddies.  Isn't it perfect for Valentine's Day?


The teacup is shaped so beautifully.


My ever faithful lady head vase is being used to root some grape ivy right now, and I stuck a faux rose in to brighten her up.


My friend, Marla, hand stitched two of these too- pretty-to-use coasters for me last year.



Yield: The recipe states 6, but I get 11-12, and even when making half a recipe, I get 5
Author: Made by Kitty but recipe is from Tyler Florence
Creme Brulee

Creme Br没l茅e 

This recipe is simply the best, and people that try it are so impressed by it.

Ingredients

  • 9 egg yolks
  • 3/4 cup superfine white sugar (I just use regular sugar)
  • 1 quart heavy cream
  • 1 vanilla bean (I use 1 tablespoon of vanilla bean paste when I don't have a vanilla bean, or vanilla extract)

Instructions

  1. Preheat oven to 325 degrees.
  2. In a large bowl cream together the egg yolks and sugar with a whisk until  the mixture is pale yellow and thick. ( I use my mixer to do this.)
  3. Pour cream into a medium saucepan over low heat.  Using a paring knife, split the vanilla bean down the middle, scrap out the seeds and add them to saucepan (or add the vanilla bean paste at this time).
  4. Bring cream to a brief simmer, do not boil or it will overflow.  Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture.  Do not add cream too quickly or the eggs will cook.
  5. Divide custard into ramekins, about 3/4 full. Place ramekins into a roasting pan or large cake pan, and fill pan with enough hot water to come halfway up the sides of the ramekins.
  6. Bake until the creme br没l茅e is set, but still a little wiggly in the center, about 40 minutes.  You may want to cover loosely with foil to prevent browning.  Remove from oven and cool to room temperature.  Transfer the ramekins to the refrigerator and chill for 2 hours. 
  7. Right before serving, sprinkle each with 1 tablespoon sugar.  Hold a kitchen torch 2 inches above the surface to brown the sugar to form a crust.  Garnish with fresh fruit, if desired.  Serve at once.

Notes:

You can also put the sugared creme br没l茅es under the broiler and watch very carefully.

I keep these creme br没l茅es, covered, in my fridge for several days, and they are still wonderful. Just remember to torch them just before serving.



Thank you for your visit!  xo


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