Yep – that’s all I could come up with for a title, maybe I should have stuck with a number… Oh well. I am exhausted and there is crap everywhere – on my counters, on my desk, on the kitchen table, in the fridge, in my sewing room… I would like a day (or three) to get the crap under control and catch up on the sleep I lost last night. I am trying desperately to not make myself a second cup of coffee soo early because I don’t want to be all amped up with caffeine-shakes before 7AM. I just don’t want to be that person… But falling asleep at my desk while I write this is no way to be either. Today is day 5/31 in my FlyLady Baby Steps and I am supposed to write out my feelings so to speak. The thought is that you should acknowledge the negativity in your own mind so you can better confront it and change the conversation (yep- in your head…).
Okay FlyLady: my negativity starts with the dishes that are never ending and the dog hair that miraculously appears hours after dusting/vacuuming, ditto to the nose marks on my windows, and the one Thanksgiving leftover that I have managed to forget to discard. Or the pumpkins and gourds still littering my tables and counters. The invoice I haven’t sent, and the bill I haven’t paid. The business plan I still haven’t written for a work thing and the dog collars I have yet to send.
What I do know, aside from the fact that I will always cook and thus always have dishes, and that the dog is not going anywhere nor is his fur…. is that I will be far less flustered by the dishes and the dog hair and nose marks if, instead of being frustrated and leaving them for a week, I clean them up each day when they are still little things. I also know that clearing out my fridge will take a good 30 minutes (including cleaning), but I will feel lighter and brighter each time I open the door. The other miscellaneous items will take less than an hour, combined, to complete. So that will be this morning’s project. One hour for peace of mind.
For several weeks (okay fine, maybe I’ve been hoarding this recipe and these photos since July 22 like my phone says) I have wanted to share these… They were divine, but they were kind of a mad scientist concoction (a cross between these and these) so bear with me here.
You will need puff pastry, cinnamon, brown sugar, butter, golden raisins, pecans and some goo.
Lay out your pastry dough and fill it will all kinds of yummy things like butter, raisins, cinnamon and brown sugar.
Roll it up and trim the edges. Slice in to rolls.
Fill your muffin pan with goo and nuts, then top with your sliced rolls
Bake until golden and crisp. Then just hover and take in the awesome smells
For the goo:
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/3 cup honey
- 1/3 cup whole milk
- 1/3 cup water
- 1/4 teaspoon kosher salt
For the rolls:
- 1/2 cup pecans, roughly chopped
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar
- 3 teaspoons ground cinnamon
- 1 cup raisins
- First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that’s ok). Remove from the heat and whisk in the honey, milk, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
- Preheat the oven to 400 degrees F. Place 2 12-cup standard muffin tins on two sheet pans lined with parchment paper.
- Pour 2 teaspoons of the goo in the bottom of each muffin cup. Sprinkle each cup with pecans.
- In a bowl, combine the brown sugar, cinnamon and raisins for the filling. Set aside.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with half of the filling mixture.
- Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 12 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 12 of the muffin cups. Repeat with the second sheet of puff pastry to make 24 sticky buns.
- Bake for 25-30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.