Wednesday, 22 October 2014

A Cross between a Sticky Bun and a Cinnamon Bun

** Recipe Adopted from Canadian Living

My family is anything but traditional for thanksgiving we decided to do a breakfast instead of a traditional turkey dinner.  By doing this it caused a gathering of family enjoying a delicious breakfast. Sometimes the best memories are made from the unexpected.

This yummy bun is a cinnamon bun topped with a sticky buttery pecan layer.  This bun is above and beyond what people expect.  It will make people's taste buds dance.  By doing something different you get to experiment with food and break down the walls of expectations. These buns are what go beyond.

The biggest secret to buns is the dough.  The dough is what is going to hold in all the flavour together.  Make sure to get an arm work out by kneading the dough until it is soft and tender.  The better the dough is kneaded the better it will rise and stick together. 

The melted butter, sugar, cinnamon and pecans in the bottom of the dish is what makes the top of the buns so delectable.  These bun come out like upside down pineapple cake.  By flipping the buns out it creates a sweet sticky topping but the dough of the buns is perfectly cooked. 

The tighter the buns are rolled the better they will rise and cook. By making sure the buns are rolled tight the prettier the buns will be.  As first people eat with our eyes then we eat eat with out mouths. Make sure to take the steps to ensure the beauty of your dish. 

The Recipe 

  • 1/4 cup granulated sugar
  • 1/2 cup warm water
  • 1 pkg active dry yeast, or 2-1/2 tsp 
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour about 


  • 1-1/2 cups packed brown sugar
  • 1 cup butter
  • 1 cup coarsely chopped pecans
  • 1 tbsp cinnamon

  • Dough:
  • In a large bowl add the warm water, 1 tsp of sugar and the yeast.  Let the the yeast dissolve and get frothy. By adding the sugar it helps the yeast to become active as the yeast thrives in a sweet environment.  
  • In a sauce pan heat the rest of the granulated sugar, milk, salt and butter.  Heat the mixture until the butter is melted.  Let stand until the mixture is lukewarm.  Stir into the yeast mixture and add the eggs. 
  • Add two cups of flour to your bowl. You can mix it with a wooden spoon, personally I like to use my hands. Once combined add the remaining flour. Mix until a soft slightly sticky dough forms.  Make sure if you are using your hands to remove your rings, or else you will spend a long time cleaning them. 
  • On a slightly floured surface knead your bread dough adding more flour if needed.  Your dough will become smooth and elastic.  Place in a greased bowl and turn the dough to cover all sides.  Cover with a clean dish towel and let rise in a warm place for an hour and a half.  If you are wanting warm fresh buns in the morning the dough can also rise in the fridge overnight for 8 hours.  The dough will double in size. 
  • Filling:
  • In a sauce pan melt 3/4 cup of brown sugar and 3/4 cup of butter.  In a greased 9 by 13 inch add the mixture to the bottom.  Sprinkle half the pecans on top of the butter sugar mixture. 
  • Melt the remaining butter and set aside.  Mix the remaining sugar, pecans and cinnamon set aside. 
  • On a floured surface roll the dough to about a 18 by 14 inch sheet.  Spread the butter except 2 tsp on the dough leaving a small boarder around the edge.  Sprinkle with the sugar pecan mixture until all but the edge of the dough is covered. 
  • Start at the long side and start rolling tightly.  You want to ensure to roll the dough tightly so it does not open.  When rolling pitch the sides to make sure the filling doesn't fall out.  When the dough is almost fully rolled rub the remaining butter on the edge of the dough to seal the buns.  With a sharp knife cut the log into 15 buns. Place cut side down in the butter sugar lined pan.  Cover and let rise for an hour until the buns are doubled in size. 
  • In a preheat 375 degree F oven bake for 30-35 minutes until golden brown and when tapped it sounds hollow.  Let sit for 3 minutes and then place a baking sheet or serving tray on top of the baking dish.  Flip over so the buns are on the baking sheet top with the remaining stickiness from the pan.  
  • * if someone has a nut allergy or doesn't like nuts you can make this recipe with raisins.   

Sunday, 12 October 2014

Caramel Pecan Chocolates

Sometimes the simplest homemade treats can truly impresses your friends and family.  By taking three easy ingredients and combining them to create a delicious candy.  People's taste buds will light up.

These could be served with ice cream or on their own.  They are delicious sweet treat.  By taking pre-made caramels these chocolates are easy to make and could be made for any occasion.

By placing the pecans on the melted caramel they will stick together so that you will get every flavour in every bite.  On the melted caramel you will push the pecans in so that they will not fall off. The pecans will be the centre of this sweet sandwich.  Caramel on the bottom pecans in the middle and chocolate on top. Happy eating! Enjoy these sweet treats!

The Recipe
3 cups caramel squares
2 cups pecans
2 cups semi-sweet chocolate chips

In a double boiler melt the caramel.  Spoon about a tablespoon at a time on to a parchment paper lined tray.  Stick two or three pecans in the melted caramel.  Press down until the caramel goes just up the sides just slightly. Melt the chocolate in a double boiler and spoon on top of the pecans.  Place one pecan on top of the melted chocolate.  Let the chocolate harden.  Remove the candies from the parchment and store in an airtight container with a layer of wax paper in between the candies.  Eat up and enjoy! Pass them around and share them with friends.

Tuesday, 7 October 2014

Sweet Potato Soup

The cool weather is fast approaching and the school assignments are starting to pile up.  I have created a soup that is fast and easy to make.  This soup warms you from the inside out and makes your house smell delicious. As well one of the best things about soup is that the leftovers are just as good as the first time.

Soup can be made with anything.  Sometimes soup is describe as anything but the kitchen sink.  This sweet potato soup is the combination of simple ingredients that go well together.  My favourite type of soup is thick creamy chunk-less soup.  This soup falls into that category.

Soup is about taking the time at each step to bring out the best flavour and texture.  By sauteing the vegetables, apple with the spices it really enhances the overall flavour of the dish.  Although this soup basically cooks by itself it still tastes better if you take the time to perform each step.

This is what the soup will look like once it it all bubbled and cook.  It is almost time to eat.  Soup is also a dish that will impress your friends and family.  Whether you serve this sweet potato soup as a starter to an amazing meal or your serve it as your meal with some fresh bread it is bound to impress.

 The Recipe 
1/2 tbs olive oil 
1 onion 
1 apple 
2 cloves of garlic 
2 stalks of celery 
1 1/2 tsp cinnamon
1 tsp nutmeg 
1 tsp cumin 
2 tsp hot sauce 
1 tsp fresh pepper 
1/2 salt 

2 sweet potatoes 
3 1/2 chicken stock 
1 cup milk 

In a big pot heat the olive oil.  Chop the onion, peel and chop the apple, dice the celery, grate the garlic put in the hot pot. Cook the vegetables and the apple at medium heat stirring occasionally until soft and tender.  Add the spice and hot sauce into the pot stir to coat the vegetables. Add the peeled diced sweet potatoes saute for 5 more minutes.  Add the chicken stock to the pan bring to a boil.  Reduce heat to medium and cover with lid cook for about 45 minutes or until potatoes are soft.  While cooking stir occasionally.  Once potatoes soft add in the milk and blend the soup until smooth.  I use a hand blender but you can use a blender or food processor which ever you are more comfortable with.  Blend the soup until it is smooth.  Serve hot. Garnish with fresh sage or a sweet potato crisp.  

* If you want to make this recipe vegan use vegetable stock instead of chicken stock, and use a milk alternative instead of milk.  
* Add more or less hot sauce depending on your certain tastes