Mini Pretzel Dogs

Pretzels Dogs

I am a huge fan of both hot dogs and homemade pretzels.  Although I have never ordered a pretzel dog from Auntie Anne’s, they have always intrigued me.  A football classic around this house is hot dogs cut into fourths and wrapped in crescent rolls, i.e. pigs in a blanket.  When I saw recipes for pretzels dogs on a few blogs, I knew trying out mini pretzel dogs was in order.

Wrap Dough around Hot Dog

These mini pretzel dogs are made with Nathan’s Skinless Beef Franks wrapped in a perfect homemade pretzel.  I prefer Nathan’s hot dogs because they taste great.  Plus, they are from New York so it always makes me happy to see them over here in California.  I added some cheese to the insides of half the pretzel dogs to test it out.  The results were amazing!  To do this, I made a lengthwise slit in the hot dog and folded some pieces of of deli American cheese in there.

Cheese Dogs

I had got the idea to add cheese from a dinner that we made on occasion growing up (and one that I still dream about!)  My mom made us homemade meals practically every night so she absolutely hates when we rave about the “Crescent Roll hot dog” dinners we used to have.  Her eyes are probably rolling right now as she reads this.  A Crescent Roll Hot Dog is when you take a full hot dog, make a lengthwise slit in the middle, stuff a folded half piece of American cheese, roll it in crescent roll dough and bake it together.  It’s very similar to how I make pigs in a blankets nowadays, except with a whole hot dog and the addition of cheese.  What can I say- it was the 80′s and early 90′s!

Cheesy Mini Pretzel Dogs

These pretzel dogs were so good!  I served them warm with deli mustard to dip.  Although these are best fresh from the oven, I froze the other half of them for Superbowl Sunday and I am going to reheat them at 350 degrees F for 10-12 minutes until they are heated up again.

Mini Pretzels Dogs and Mustard

Mini Pretzel Dogs
 
Ingredients
For Pretzel Dough
  • 1½ cups warm water (110-115 degrees F)
  • 1 tbsp. granulated sugar
  • 2¼ tsp. active dry yeast (or one packet)
  • 22 oz. AP flour (about 4½ cups)
  • 2 tsp. salt
  • 2 tbsp. butter, melted and brought back to room temperature
For Boiling Mixture
  • 14 cups of water
  • 1 cup baking soda
For Assembly
  • 8 pack of hot dogs, cut into fourths for 32 hot dog pieces
  • 1 large egg beaten with 1 tsp. water
  • Pretzel salt or course salt
  • 4 slices of American Cheese (optional)
Instructions
  1. In the bowl of your mixer (with dough hook attachment) add warm water and sugar. Sprinkle the yeast on top of the the water and let sit for 5 minutes.
  2. Once the yeast is foamy, add in the flour,salt, and melted butter. Mix on low until the dough is combined. Take the speed up to around medium and mix the dough until it is smooth and easily pulls away from the sides of the mixer bowl. Knead for an additional 4 minutes at medium speed.
  3. Coat a separate large bowl with some canola oil. Take dough ball from mixer bowl, scraping dough off the sides of the bowl if needed and place in oiled bowl. Turn to coat. Cover bowl with plastic wrap and set bowl in a warm draft free place for 1 hour.
  4. Preheat oven to 425 degrees. Line two baking sheets with silicone baking mats or parchment paper. If using parchment paper spray with cooking spray to prevent sticking.
  5. Once the dough has risen, turn out on a lightly oiled surface. Divide dough evenly into 32 pieces. This is done easily if you divide dough in half and then divide each half into halves, continuing until there is 32 equal sized pieces.
  6. Take one dough ball and roll out 12-18 inch piece rope. Take hot dog piece and starting at the end of the hot dog, wrap the dough around the hot dog so that it is completely covered in dough (like a cocoon or mummy). Make sure to seal ends and where ever the dough is touching so that it stays connected and completely sealed during baking. Unlike Pigs in a Blanket you are covering the entire hot dog with dough. Repeat for all dough and hot dog pieces.
  7. *to add cheese- take hot dog pieces before wrapping and make a slit lengthwise making sure to not cut through the hot dog all they way. Take a piece of American cheese and divide it up into 8 pieces. Take one of the pieces and gently fold it so it is around the same size as the slit made in the hot dog. Stuff the cheese into the slit and then wrap hot dog piece with dough like above directions.
  8. In a large pot add 14 cups of water and 1 cup of baking soda. Bring to a boil.
  9. Once the water comes to a boil, gently drop a few wrapped hot dogs into the pot and let cook for 30 seconds. Remove with a slotted spoon and line up on baking sheet, leaving about one inch in between each. Repeat for all wrapped hot dogs.
  10. Take the egg beaten with 1 tsp. of water and gently brush boiled pretzels with the egg mixture. Top with course salt.
  11. Bake each cookie sheet separately for about 12-14 minutes until golden brown. Let cool for a few minutes before serving.

Source- slightly adapted from Joy The Baker 

Mini Pretzel Dogs

sisterk (2)

 

Mexican Pinwheels

Mexican Pinwheels Dipped in Salsa

With the Super Bowl in a couple of weeks and it being award season, it is most certainly appetizer time!  We had a chance for both the San Francisco and the New England football teams to play in the Super Bowl for another Sister City Super Bowl showdown, but that didn’t happen this year.

If you thought my spinach artichoke dip was easy, wait until you try this one.  My mom made these for us growing up a few times and when I moved off on my own, it was one of the recipes she typed up for me.  I have a college binder with all the original recipes I used when I first started cooking on my own.  Every time I would come home to visit my mom she would give me another collections of recipes that I loved growing up or that I needed to try.  Luckily now that we all follow blogs and have similar cookbooks, we share recipes all the time.  I still keep these recipes in the original binder even though I have switched over to fancier Martha Stewart binders for my other recipe collections.

Mexican Pinwheels

There are only five ingredients in this recipe: flour tortillas, cream cheese, a can of chopped black olives, a can of chopped green chiles, and chopped onion.  Also, the only thing you really need to do is chop an onion because you can buy the olives and green chiles pre-chopped!  Oh yeah, oh yeah!  The perfect dipping sauce for this?  Salsa!  I basically live off of Tostitos Salsa in medium heat.  I put it on everything from baked potatoes to scrambled egg whites.  These probably would also pair well with sour cream or guacamole!

Pinwheels

What do you need to do to make them?  Follow the easy recipe below!

Mexican Pinwheels
 
Ingredients
  • 2 blocks of reduced-fat cream cheese, at room temperature
  • 1- 4 oz. can of chopped green chilies, drained
  • 1- 4 oz. can of chopped black olives, drained
  • ½ onion, finely chopped
  • 12-14 flour tortillas
Instructions
  1. In a medium sized bowl, mix together cream cheese, green chilies, black olives, and onion. Stir it all together so that it is all mixed together and evenly distributed.
  2. Take a pile of flour tortillas and place them between 2 paper towels. Microwave them for about 20 seconds, to soften them so they are easier to roll.
  3. Take a tortillas and spread about 3-4 tbsp. of the cream cheese mixture on the tortillas. Roll the tortillas up like a jelly roll, tight enough so there isn’t any gaps but not too right that you are squeezing the cream cheese out.
  4. Once rolled set seam side down on some laid out plastic wrap. Continue for the rest of tortillas until you use up all of the filling. When done rolling the tortillas, tightly wrap up the rolls in the plastic wrap and place in the fridge for 2 hours or more.
  5. Once chilled, take tortilla rolls out and slice them in ½-3/4 inch slices, tossing out the ends (or eating.) Continue with remaining tortillas.
  6. Serve with salsa.

Looking for more game day recipes?  Check out our 2013 Super Bowl Recipe Round-Up and the appetizer section of the 2S2C Recipe Index!  We’ll also be sharing a few more favorite game day appetizer recipes over the next week!

sisterk (2)

Spinach Artichoke Dip

Spinach Artichoke Dip

It is football playoff season and you know what that means…appetizers!  I have several great recipes for appetizers to share with you this month leading up to Super Bowl weekend.  Matt and I have been toughing it out for you the last couple of weekends and have had a few meals of just appetizers so I could share these with you. It’s been real tough… you’re welcome!  We are going to start this Superbowl party off with one of my all-time favorite dips, the spinach artichoke dip.

Chips and Spinach Dip

There was a time period that this was one of those appetizers I would always order off a restaurant’s menu.  In college, two of our local bars had the most amazing spinach artichokes dips.  They both had a cream cheese base with big chunks of artichoke hearts and not too much spinach.  Served with either slices of toasted french bread or tortilla chips, I could not get enough of these dips!

I have played around with several recipes over the years trying to recreate the creaminess and thickness that the dip had from those bars.  I think I have come really close with this recipe.  I have brought this dip to several different parties and it is always gone within minutes.

Creamy Spinach Artichoke Dip

The best part about this dip (besides the dip itself!) is that it is so easy to put together and it can be done ahead of time. I am one of those people who goes frantic an hour before I am hosting a party so I have learned to serve things I can make ahead.  This helps me actually enjoy the party I am throwing.  It can be put together the day before and once it is constructed, you just cover the casserole dish with plastic wrap and store in the refrigerator until you are ready to bake it.

When I am making the dip for just Matt and myself,  I either make half the recipe or split the dip into two dishes and freeze one.  The leftover dip can be reheated and enjoyed again.  It is a very forgivable dish.  Serve it with tortilla chips, toasted French bread slices, crostini, pita chips, and or veggies.  Goooo football teams to be determined and even more so, bring on the appetizers!

Spinach Artichoke Dip
 
Ingredients
  • ½ cup light sour cream
  • ½ cup light mayonnaise
  • 3 garlic cloves, minced
  • ¼ tsp. freshly ground black pepper
  • 1 -14 oz. can artichoke hearts, drained and chopped
  • 1- 10 oz. package of frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 -8 oz. packages ⅓ less fat cream cheese, at room temperature
  • 2 cup part skim mozzarella cheese, shredded and divided
  • ½ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl combine sour cream, mayonnaise, garlic, pepper, artichokes, spinach, and cream cheese.
  3. Add in 1½ cup of the shredded mozzarella and ¼ cup of the shredded Parmesan to the dip mixture.
  4. Take dip mixture and spread out into an oven-safe 1½-quart casserole pan or baking dish.
  5. Sprinkle with remained mozzarella and Parmesan cheese.
  6. Bake for 30 minutes or until bubbly.
  7. Serve with tortilla chips, toasted French bread slices, crostini, pita chips, and/or veggies.

Source- Adapted from Cooking Light

sisterk (2)

 

 

 

Stovetop Oatmeal

Stovetop Oatmeal

Before Thanksgiving, my mom visited me for a few days while Matt was on a business trip.  I picked my mom up from the airport and surprised her by taking her to a cookbook signing for Giada’s new book Giada’s Feel Good Food.  The signing was at the Stanford Shopping Center in Palo Alto, which is beautiful, so that was a plus.  We waited in line for 2 hours and finally we got to meet Giada.

I have never been to something like this and of course, I was so starstruck I couldn’t think of anything to say when it was our turn. While I was smiling awkwardly, my mom kept talking to Giada about how much she loves her shows and books while Giada signed our books.  When we walked away, we had a really good laugh about how we reacted to seeing Giada!  We went to the restaurant next door and sat outside for a great dinner.  We even got to see Giada again when she left the book signing from our table at the restaurant.

Giada

When we got home that night, we decided to make one of the oatmeal recipes in her book that I happened to have all the ingredients for.  We reheated the oatmeal for the next two mornings for breakfast and it was so delicious and filling.   During the whole month of December I made this oatmeal on Sunday night to have for breakfast for the whole week .  I put each serving of oatmeal in a lidded container and stored then in the refrigerator.  When I got to work, I would reheat it for 1 -1 1/2 minutes in the microwave.   I really enjoyed the oatmeal and found myself look forward to it.   This breakfast gave me the energy during the holiday season and stopped me from feeling sluggish.

Now that it is January and things are back to normal around here, this oatmeal is definitely going to be a breakfast staple.   I am back to Weight Watchers after last month’s cookies so this breakfast fits perfectly into my plan.

Stovetop Oatmeal
 
Ingredients
  • 3½ cup almond milk
  • ⅛ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 cups old fashioned oats
  • 2 tbsp. dried cranberries
  • 1 tbsp. brown sugar
  • ¼ tsp ground cinnamon
  • 2 tsp. granulated sugar
Instructions
  1. Add almond milk, kosher salt, and vanilla extract to a sauce pan and bring to a boil over medium heat. Once the milk begins to boil, add in oats and cook for 6-7 minutes. Cook an additional 1-2 minutes if you prefer a thicker oatmeal.
  2. Stir in dried cranberries and brown sugar. In a small bowl combine the ground cinnamon and sugar. Separate the oatmeal into four bowls and sprinkle each bowl with ¼th the cinnamon sugar mix.
  3. To make ahead- Separate cooked oatmeal into 4 lidded containers and sprinkle with cinnamon sugar. Store in the refrigerator until needed. To reheat oatmeal remove lid and microwave for about 1-1½ minutes. Stir and enjoy!

Source- Adapted from Giada’s Feel Good Food (disclosure: this is an Amazon affiliate link)

sisterk (2)

Our Top 10 Favorite Posts of 2013

I had originally planned to post this on New Year’s Eve, but I was a bit under the weather that day and did not get a chance to finish writing this.  K and I wish all our readers a very happy new year!  -m

Keeping with tradition, we are pulling together a list of our top 10 favorite posts from 2013.  It was a great year for both of us, but we are also looking forwards to the fresh start that the New Year always brings.  Here are each of our top 5 posts:

M’s Favorite Posts of 2013:

1.  Baby’s N’s arrival

 baby n

2. Gender Reveal Cupcakes

gender reveal cupcakes

3. Slow-Cooker Chicken Tortilla Soup

slow cooker chicken tortilla soup

4. Soft Homemade Pretzels with Jalapeño Dipping Sauce

soft homemade pretzels with jalapeno dipping sauce

5. Homemade Oreos

Homemade Oreos from 2 Sisters 2 Cities

K’s Favorite Posts of 2013:

1. Deviled Eggs

Deviled-Eggs_thumb.jpg

2. Cutout Sugar Cookies with Buttercream Frosting

Cutout-Sugar-Cookies-with-Buttercream-Frosting_thumb.jpg

3. Black Bean Burrito Bake

Black-Bean-Burritos_thumb.jpg

4. Minestrone Soup

Minestrone-Soup_thumb.jpg

5. Caramel Corn (lightened-up)

Lighter-Version-of-Caramel-Corn_thumb.jpg

Thanks to all the 2S2C readers for helping us have such a great year!  Stay tuned for some exciting changes around here in 2014, as well as many more of our favorite recipes and projects.  Happy New Year!

K&M

1 Roly-Poly Santa Cookies

Roly-Poly Santas

Here we are, our last cookie of the 2013 2 Sisters 2 Cities’ Cookie Countdown!   The last cookie is always the hardest to pick.  Since we photograph the number of cookies that correlate with the day of the countdown (if you haven’t noticed yet), having one cookie in a photo can be boring!   I knew that the last cookie had to be something special so when I saw these Roly-Poly Santa Cookies on Better Homes and Gardens’ website I was sold.  The funny thing is that  M and I both had these cookies on our 2013 cookie brainstorming list.

Roly-Poly Santa

Although these cookies are so cute, they are a little bit more labor-intensive than your average cookie.  I think this would be a great recipe to gift to kids.  I wanted to save one for my nephew T, but I knew they would never last in my luggage on the way home.

Roly-Poly Santas are made up with 11 red and white dough balls, then embellished with mini chocolate chips, red hots, and frosting.   I was worried that my red dye wouldn’t make a true red color.  I always get a bright pink when I try to make red frosting, but I’ve heard this happens to a lot of people.  From my research, I discovered that Americolor’s Super Red soft gel paste does the trick.  I was happy with the red color that my Santa cookies came out in and I did not taste any dye in them.

Roly-Poly Santas
Author: 
Recipe type: cookies
 
Ingredients
For Cookies
  • 1 cup of butter, softened
  • ½ cup of sugar
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla
  • 2¼ cups of all-purpose flour
  • Red paste food coloring
  • Miniature semisweet chocolate pieces
  • 1 recipe of Snow Frosting
  • Red cinnamon candies
White Frosting
  • ¼ cup of shortening
  • ¼ tsp. of vanilla
  • 1 cup plus 2 tbsp. of confectioners’ sugar
  • 1½ tsp. of milk
Instructions
For Cookies:
  1. Preheat oven to 325 degrees F.
  2. In the bowl of your mixer, beat butter on medium speed for about 30 seconds. Add sugar to butter and continue to beat until combined.
  3. Beat in milk and vanilla, scraping down sides until all is combined.
  4. Next mix in as much of the flour as you can with the mixer. Stir in any remaining flour by hand. Remove 1 cup of the dough and place in a separate bowl . With the remaining dough, tint red with food coloring gel in mixer.
  5. For each Santa (this should make 10-12 cookies), shape red dough into twelve- 1-inch ball and sixty -1/2-inch balls(one 1-inch red dough ball, and five ½-inch red dough balls per Santa cookie.)
  6. Shape plain dough into twelve- ¾-inch ball and forty-eight- ¼-inch balls (one ¾-inch plain dough ball, and four-1/4 inch plain dough balls)
  7. Line 2 baking sheets with baking mat or parchment paper.
  8. Place the red 1-inch ball on a baking sheet, flattening the dough ball until about ½ inch thick. Attach the plain ¾-inch ball for head, flattening until ½ inch thick.
  9. Next, attach four of the red ½-inch balls for arms and legs and then attach the plain ¼-inch balls for hands and feet. Pinch the remaining ½-inch red ball into a Santa hat and attach to head.
  10. Repeat steps to create the rest of the Santas. Add the mini-chocolate chips as eyes and buttons.
  11. Bake Santa cookies for 12 to 15 minutes until edges are lightly browned.
  12. Let the cookies cool on baking sheet. Be careful because the are extremely fragile. Once cooled, gently move to a wire cooling rack.
  13. To create beard, put frosting in a piping bag with a small star tip (recipe below). Attach the red hot for the nose. Let sit until frosting sets.
For Frosting-
  1. In the bowl of you mixer, beat together shortening and vanilla for around 30 seconds. Gradually mix in around ½ cups of the confectioners’ sugar until smooth. Next beat in 1½ tsp. milk. Continue to mix in remaining confectioners’ sugar until the consistency for piping.

Source- Slightly Adapted from BHG.com

sisterk (2)

Shrimp Scampi with Garlic Toasts

 Shrimp Scampi with Garlic Toasts

Another food tradition we enjoy in our family is serving lots of appetizers on Christmas Eve and New Year’s Eve.  It can be a bit hectic to prepare these apps with a full house so I am always looking for shortcuts to cut down on prep times.  Campbell’s asked us to share a holiday recipe using one of their skillet sauces or slow cooker sauces.  I decided to try out their Scampi Skillet Sauce to make an appetizer: Shrimp Scampi with Garlic Toasts.  This appetizer dish offers all the flavor of traditional shrimp scampi on a bite-size baguette…perfect for holiday entertaining!

shrimp scampi skillet sauce

I tested this recipe out with some guests that dropped by and it was approved by all (including the kids!)  The baguette slices can be toasted and rubbed with garlic ahead of time.  You could also clean and chop up the shrimp to have it all ready to be sautéed.  Whether you are planning your Christmas menu or looking ahead to New Year’s Eve, definitely consider adding this appetizer to your holiday!

Shrimp Scampi with Garlic Toasts

Shrimp Scampi with Garlic Toasts
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 french baguette
  • 2 garlic cloves, peeled and cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 pound thawed shrimp, peeled, de-veined, and with tail removed
  • 1 package Campbell’s Scampi Skillet Sauces
  • ¼ cup parsley, finely chopped
  • 1 lemon, sliced (optional, for garnish only)
Instructions
  1. Preheat over to 350 degrees (F). Cut baguette into thin slices and place on baking pan. Bake for five minutes on each side or until lightly golden
  2. Remove toasted baguette slices from oven and rub both sides with cut garlic, then set aside.
  3. Rinse shrimp and pat dry with paper towel.
  4. Pour olive oil into large skillet pan and heat to medium high.
  5. Meanwhile, chop shrimp into small pieces. Once oil is hot, add shrimp to pan, and cook until shrimp turns pink
  6. Once shrimp is cooked, turn heat to low and and add Campbell’s Scampi Skillet Sauce. Cook until thoroughly warmed.
  7. Remove shrimp from oven, and spoon shrimp mix on top of garlic toast.
  8. Place on serving tray, sprinkle with chopped parsley, and garnish with lemon slices and.

 

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Disclosure: This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/

2 Pecan Sandies

I know M and I have been saying this the whole time, but I cannot believe we are only three days away from Christmas.  All the cookies are made and we are so excited to share the the last two with you.  Today’s cookies are the Pecan Sandies, a delicious butter cookie with a hint of sweetness and a whole lot of pecans!  I actually picked out this recipe last February when I got the Bouchon Bakery cookbook.  When you know you have to make 12 new types of cookies in December, you definitely  need to plan ahead!

Pecan Sandies

This recipe closely resembles my family’s recipes for Mexican Wedding Cakes, the only difference is that these are made with pecans instead of walnuts, and the cookies are pressed down instead of just cooked in ball shape. I wouldn’t refuse either with a cup of tea or coffee…mmmmmmm.

2 Pecan Sandies

2 Pecan Sandies
Author: 
Serves: 24-30
 
Ingredients
  • 1¾ cups plus 2 tsp. all purpose flour
  • ¾ cup coarsely chopped pecans
  • ¾ cup unsalted butter (1½ sticks)
  • ¾ cup plus 2 tbsp. confectioners’ sugar, additional for sprinkling finished cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of your mixer, beat butter for 1-2 minutes until smooth. Add confectioners’ sugar and mix together until light and fluffy.
  3. In a separate bowl combine pecans and flour.
  4. Mix dry ingredients into butter until combined, scraping down the side of the bowl to make sure all ingredients are incorporated.
  5. Roll dough into 1 to 1½ inch balls. Place dough balls at least 2 inches away from on a baking sheet lined with a silicone baking mat or parchment paper. Lightly flour the backside of a measuring cup, press dough ball into ½ inch thick disk.I
  6. Bake for 15-20 minutes until cookies are lightly golden on edges, rotating the baking sheet halfway through baking. Let cool on a wire rack and lightly sprinkle with additional confectioners’ sugar.

Source- Slightly adapted from Bouchon Bakery cookbook

sisterk (2)

Get Minted For The New Year

I know we are still a few days away from Christmas, but it’s time to start thinking about the next holiday around the corner- New Year’s!  If you didn’t get a chance to send Christmas cards out this year, check out the great selection of New Year’s cards at Minted.  I love the new tradition of photo cards…it’s so fun to see photos of everyone’s family from year to year!

While I love all the Christmas cards that we receive, there is also something special about New Year’s cards from friends.  After the bustle of the season has quieted, it’s nice to reflect on these cards.  Here are a few of my favorite designs:

new year stripe

new year card

2014

Minted also offers some great New Year’s personalized party decorations. I especially love the silver and gold themed party decor.  K and I were both swooning over the personalized bunting today.

bunting

These silver and gold wine tags would also be perfect to ring in the New Year with.

wine glass tags

I also love this table runner that can be customized with your own special message…so many possibilities!

table runner

While I certainly can’t wait to savor every moment of Christmas, just looking at these New Year’s ideas is getting me inspired for all the celebrating to be done over the next couple of weeks!  How do you like to celebrate the new year ?

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Disclosure: This post is sponsored by Minted.  All opinions are our own.

Easy Pecan Sticky Buns

Easy Pecan Sticky Buns

Disclosure: This post is sponsored by the the National Frozen & Refrigerated Foods Association and The Mom It Forward Blogger Network.  All opinions are our own.

One of our favorite holiday traditions is enjoying warm sticky buns after opening presents on Christmas morning.  We are usually ravenous by the time we get to breakfast on that special day and these easy pecan sticky buns hit the spot every time.  This recipe is great because you can prepare it ahead of time and bake it right before serving.  This recipe calls for puff pastry (found in the freezer aisle) and unsalted butter (from the dairy aisle).  These easy pecan sticky buns just might become a Christmas tradition for your family too!

Quick Sticky Buns

While you are planning your holiday menu over the next week, don’t forget to shop the freezer and dairy aisle.  Both aisles offer such a great variety of foods that can be used for special holiday meals and treats. For more holiday recipe ideas, check out the Easy Home Meals Pinterest boards or the Easy Home Meals website, sponsored by the National Frozen & Refrigerated Foods Association.

Sticky Buns from Frozen Puff Pastry Dough

Easy Pecan Sticky Buns
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Sticky Buns
  • 12 tablespoons (1 and ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ¾ cup pecans
  • 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
Filling:
  • 2 tablespoons unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • ½ cup raisins
Instructions
  1. Using the bowl of an electric mixer, cream together the 12 tablespoons butter and ⅓ cup brown sugar with the paddle attachment. Use a small ice cream scoop to place the mixture in each of the 12 muffin cups. Add the pecans evenly among the 12 muffin cups.
  2. Meanwhile, flour a surface and unfold 1 sheet of the puff pastry with the folds going left to right. Brush the entire sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with ⅓ cup of the brown sugar, 1 and ½ teaspoons of the cinnamon, and ¼ cup of the raisins. Starting with the end closest to you, roll the pastry up tightly around the filling, finishing the roll with the seam side down.
  3. Cut off ½-inch off the ends of the roll and discard. Slice the roll in 6 equal pieces. Place each cut bun (spiral side up) into a cup of a standard-sized muffin pan.
  4. Repeat with the second sheet of puff pastry to make 12 pecan sticky buns in total.
  5. Cover muffin pan with plastic wrap and refrigerate until serving day.
  6. On serving day: Preheat the oven to 400 degrees F. Place the muffin pan on a foil-lined baking sheet. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only and flip the buns onto the parchment paper (use a spoon to scoop out any remaining filling and pecans and pour onto the buns). Enjoy!

Source: Adapted from The Barefoot Contessa

Holiday cheers!

k & m

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