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??

 

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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

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.

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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!

T

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

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.

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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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Red Velvet Waffles

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

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💕 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

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!

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Thank you for your visit! xo

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday