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Wednesday, May 28, 2014

Like Eating Puffy Clouds! (And a Weekend Full of Cookies)

Lemon semolina cookies
and walnut shortbread
It's Wednesday! Between moving, the holiday, family visits, and baking galore, it's been hectic! I had a very special cookie order to fill this weekend, and the results were addictively yummy.

So after all of the cookies in boxes (and *cough cough in my belly cough cough*), I was looking to make something light and airy. What better idea than puffy meringues! Cookies, ice cream, and cake, oh my! Here we go...

Mint Chocolate-Chip Meringues
Gale Gand

  • 1/2 cup egg whites (from about 4 eggs)
  • 2/3 cup sugar
  • 1/4 teaspoon mint extract or mint flavoring (not mint oil)
  • 2 ounces unsweetened chocolate, finely chopped or grated
  • 4 ounces semisweet chocolate
  1. Preheat the oven to 325°. Line two cookie sheets with parchment paper.
  2. Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch; this will help you get more air into the whites when you whip them. Transfer the whites to a mixer fitted with a whisk and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
  3. Scrape the mixture into a large pastry bag fitted with a large plain tip. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool for 1 minute, then taste; it should be dry and crisp all the way through. Let the meringues cool on the pans.
  4. Melt the semisweet chocolate over a water bath. Dip the tines of a fork into the chocolate and drizzle the meringues with melted chocolate. Let stand until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
  5. Store in an airtight container for up to 3 days.

Pavlovas - not just about dogs...
Three-Layer Berry and Brown Sugar Pavlova
Maggie Ruggiero

For meringue:
  • Confectioners sugar for dusting
  • 1 cup superfine granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoon distilled white vinegar
  • 3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
  • 1 1/2 pounds strawberries, trimmed and quartered
  • 1 pound blackberries
  • 2 tablespoons granulated sugar
For cream:
  • 1 cup chilled heavy cream
  • 1/3 cup chilled sour cream
Make meringue:
  1. Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
  2. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
  3. Stir together vanilla and vinegar in a small bowl.
  4. Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
  5. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
  6. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
  7. Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
Macerate fruit while meringues cool: 
  1. Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
Assemble dessert:
  1. Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
Cooks' Notes: Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.

For hot summer nights...
Hazelnut Meringue Ice Cream Sandwiches
Elizabeth Falkner

  • 1/2 cup hazelnuts
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 3 large egg whites
  • Goat's Milk and Brown Sugar Ice Cream or store-bought ice cream
  • 1/2 teaspoon cream of tartar
  • Pinch of coarse salt
  • 1/2 cup superfine sugar
  1. Preheat the oven to 400°. Put the hazelnuts in a pie plate and toast in the oven for about 8 minutes, or until fragrant. Turn the oven down to 200°. Transfer the hot hazelnuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool.
  2. In a food processor, pulse the hazelnuts with the 1/4 cup of confectioners' sugar just until finely ground.
  3. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt at low speed until frothy. Add 2 tablespoons of the super- fine sugar and increase the speed to medium. Add another 2 tablespoons of superfine sugar and beat for 30 seconds. Increase the speed to high and slowly beat in the remaining 1/4 cup of superfine sugar. Beat for about 5 minutes, until the meringue is stiff and glossy. Fold in the hazelnuts.
  4. Spoon a heaping tablespoon of the meringue onto a parchment paper-lined baking sheet and spread into a 2 1/2-inch round; repeat to form 48 rounds. Bake for 20 minutes. Turn off the oven and leave the meringues in to dry for at least 3 hours or overnight.
  5. For each ice cream sandwich, scoop 1/4 cup of the ice cream onto the underside of a meringue and top with another meringue. Serve at once or wrap individually in plastic and freeze.
MAKE AHEAD The ice cream sandwiches can be frozen for up to 2 days.

Happy baking!

Tuesday, May 20, 2014

Memorial Day Grill-Fest!

Happy Tuesday everyone! Since realizing I've been reading the calendar completely wrong, and Memorial Day is this weekend, not next, I've had to completely readjust my brain! Today's recipes are in honor of the holiday, often known as the first day of pool season. Let's get grilling and chilling!

For those who prefer lighter and smaller...
Cinnamon Grilled Plums with Port Sauce
Steven Raichlen

  1. Port Sauce
  • 1 cup port
  • 2 cloves
  • 2 strips of lemon zest
  • 1 cinnamon stick
  • 3 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 4 large ripe plums, quartered
  • 8 cinnamon sticks
  • 8 strips of lemon zest
  • Oil, for brushing
  • Vanilla ice cream and 4 sprigs mint for serving
  1. Pour the port into a small, heavy saucepan. Stick the cloves in the strips of lemon zest and add them to the port with the cinnamon stick and sugar. Gradually bring to a boil over moderate heat and boil the mixture until slightly reduced and just beginning to be syrupy, 3 to 5 minutes. Dissolve the cornstarch in the lemon juice and gradually stir it into the Port Sauce. Reduce the heat and simmer for 1 to 2 minutes; the sauce will thicken. Strain the sauce into a heatproof bowl and let cool to room temperature.
  2. Meanwhile, using a metal skewer, make a starter hole in the center of the skin side of each plum quarter. Skewer two plum quarters on each cinnamon stick, skin side to cut side, with a strip of lemon zest between them.
  3. Set up your grill for direct grilling and preheat the grill to high. Brush and oil the grill grate. Arrange the plum kebabs on the grate. Grill until the plums are golden brown, lightly basting with some of the port sauce, 3 to 5 minutes per side.
  4. Meanwhile, scoop vanilla ice cream into 4 large martini glasses or wine goblets. Top with the plum kebabs and any remaining port sauce. Garnish with the mint sprigs and serve at once.
MAKE AHEAD The recipe can be prepared through Step 2 several hours ahead.

For those who like it cold...
Frozen Lemonade Pie
Patrick and Gina Neely

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 7 tablespoons unsalted butter, melted
  • For the Filling:
  • 2 cups heavy cream
  • 1 14 -ounce can sweetened condensed milk, chilled
  • 1 6 -ounce can frozen lemonade concentrate (do not thaw)
  • For the Topping:
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice

  1. Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
  2. Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
  3. About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
  4. Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

If you like to combine dessert and other meals...
Grilled French Toast with Strawberries and Rosemary
Michael Symon

  • Vegetable oil, for brushing the grill
  • 1 quart strawberries, quartered
  • 2 tablespoons aged balsamic vinegar
  • Juice of 1 orange, plus 2 teaspoons orange zest
  • 1 sprig fresh rosemary
  • 3 eggs
  • 3/4 cup heavy cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Kosher salt
  • Six 1-inch slices challah bread
  • Powdered sugar, for dusting, optional
  1. Preheat a cast-iron grill pan to medium and brush with oil. 
  2. Place the strawberries on a large piece of foil. Top with the balsamic, orange juice, zest and rosemary. Fold up the edges of the foil to form a sealed packet and place on one corner of the grill. Cook until the strawberries are warmed through and softened, 3 to 5 minutes. 
  3. In a shallow baking dish, combine the eggs, cream, honey, vanilla and a pinch of salt. Whisk until uniformly combined. Dip both sides of the bread slices in the custard mixture, and then transfer to the grill. 
  4. Cook until the first side of the French toast is golden brown, about 2 minutes. Gently flip and cook the other side, another minute or two. 
  5. Remove from the grill and transfer to a platter. Spoon the strawberries on top and dust with powdered sugar if desired.

Happy baking!

Tuesday, May 13, 2014

Quick Desserts for Quick Lifestyles

Happy Tuesday everyone! I've been frantically packing to move this week (don't worry, I'm not going far - Lizzy Bee's desserts are still deliverable locally), so scouring for recipes has been tricky! However it did make me wonder - what are some quick desserts I can make easily pre-move? Here we go...

Quick Shortbread
 Rosemary M. Wyman: Bakersfield, California

  • 3/4 cup all purpose flour
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon aniseed, chopped
  • 1/2 cup (1 stick) unsalted butter, melted, cooled
  1. Position rack in center of oven and preheat to 325°F. Combine flour, sugar, cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.
  2. Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Quick Apple Crumble with Lebneh 
Grace Parisi


  • 6 tablespoons unsalted butter
  • 2 large Granny Smith apples—peeled, halved, cored and thinly sliced (see Note)
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 cups lebneh (16 ounces)
  • 1 cup granola

  1. Heat the butter in a large skillet. Add the apple slices and cook them over high heat, stirring occasionally, until they are just tender and lightly browned, 5 to 6 minutes. Add the brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring and shaking the skillet, until the sugar is melted and the apples are lightly caramelized, about 5 minutes longer. Add the water and stir gently until a sauce forms.
  2. Spoon the lebneh into bowls and scrape the apples and sauce on top. Sprinkle the apples with the granola and serve.
MAKE AHEAD The recipe can be prepared through Step 1 up to 6 hours ahead. Rewarm before assembling. 

  1. Firm, ripe peaches, nectarines and plums, cut into wedges, would be delicious in place of the apples.
  2. Instead of Lebneh Fromage blanc, Greek yogurt or quark.

Peanut Butter Cookies
Kellie Evans

  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup sugar
  • 1 cup packed dark brown sugar
  • 12 tbsp. unsalted butter, softened
  • 2 eggs
  • 1 cup peanut butter
  • 2 tsp. vanilla extract
  1. Heat oven to 350°. Whisk together flour, baking powder and salt in a bowl; set aside. Beat sugars and butter together in a bowl with a hand mixer until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add peanut butter and vanilla; beat until smooth. Add flour mixture; beat until combined.
  2. Using a tablespoon, portion out dough and roll into balls; place 2″ apart on parchment paper—lined baking sheets. Using a fork, press tines over balls in a crosshatch pattern to flatten. Bake, rotating baking sheets halfway through cooking, until golden brown, about 12 minutes. 

Happy baking!

Thursday, May 8, 2014

Drunk on Dessert

Happy Thursday! My computer malfunctioned last night, so my post never made it live. *Dramatic sigh* But fear not, for today I shall try again! In honor of my parents' visit to wine country, I bring you a few ideas for desserts that celebrate the joyousness that

Darkest Chocolate Cake with Red Wine Glaze
Mast Brothers Chocolate

  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup all-purpose flour, plus more for pan
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped
  • 1 cup sugar
  • 4 large eggs
  • 3/4 teaspoons kosher salt
Glaze and Assembly
  • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1/2 cup red wine (such as Pinot Noir)
Special equipment
  • A 9" springform pan
For cake: 
  1. Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
  2. Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
  3. Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
For glaze and assembly: 
  1. Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
  2. Meanwhile, bring wine just to a boil in a small saucepan.
  3. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
  4. Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Pumpkin Custard Tart with Red Wine-Caramel Sauce
Adapted from Michael Laiskonis
  • 1/2 cup whole almonds with skin (2 1/2 oz), toasted
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
Pumpkin Filling
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 tablespoon mild molasses
  • 1/8 teaspoon salt
  • 1/8 teaspoon each of ground cinnamon, mace, cloves, and freshly grated nutmeg
  • 1 3/4 cups canned solid-pack pumpkin (15 oz) or fresh pumpkin puree
  • 2/3 cup heavy cream
  • 2 tablespoons pine nuts
Accompaniment: red-wine caramel sauce
Special equipment: a 10- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice
Make dough:
  1. Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
  2. Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
  3. Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
Assemble and bake tart:
  1. Preheat oven to 375°F.
  2. Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
  3. Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
  4. Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter
Cooks' Note: Dough and filling can be made 2 days ahead and chilled separately, covered.

Feta Cheesecake with Wine-Poached Dates
Eric Estrella


  • 10 ounces feta (preferably French), crumbled (2 cups)
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons all-purpose flour
  • 22 ounces cream cheese, at room temperature
  • 5 large eggs
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • 1 1/2 cups dry red wine
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 3 white peppercorns
  • 2 tablespoons fresh lemon juice
  • 24 Medjool dates, pitted (8 ounces)
  • 4 sheets of phyllo dough
  • 6 tablespoons unsalted butter, melted

  1. Preheat the oven to 300°. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray. Line the dish with aluminum foil, making sure to press it into the corners; spray the foil.
  2. In a standing electric mixer fitted with a paddle, beat the feta with 1 1/2 cups of the sugar and the flour at medium-low speed until creamy. Add the cream cheese and beat until blended. Add the whole eggs and egg yolks, one at a time, beating well between additions; scrape down the side of the bowl as necessary. Beat in the heavy cream. Pour the cheesecake mixture into the prepared baking dish.
  3. Set the dish in a large roasting pan. Add enough warm water to the pan to reach halfway up the side of the dish. Bake on the bottom rack of the oven for about 1 hour, until firm and set. Transfer the baking dish to a rack and let the cheesecake cool to room temperature. Chill the cheesecake in the freezer until very firm, but not frozen solid, 3 to 4 hours.
  4. Meanwhile, in a large saucepan, combine the red wine with the vanilla bean and seeds, peppercorns, lemon juice and the remaining 3/4 cup of sugar and bring to a simmer over moderate heat. Add the dates and simmer until plump, about 10 minutes. Transfer the dates to a bowl and boil the liquid until it has reduced to 1 cup, about 10 minutes. Let the syrup cool completely, then strain it over the dates.
  5. Preheat the oven to 350°. Brush one sheet of the phyllo dough with melted butter. Cover with a second sheet and brush with butter. Repeat with the remaining 2 phyllo sheets, buttering between them. Cut the layered phyllo into 3-inch squares (you should have 24). Transfer the squares to a large baking sheet. Cover with a sheet of parchment paper and top with baking sheet to keep the phyllo flat. Bake for about 15 minutes, until golden and crisp. Remove the top baking sheet and let the phyllo squares cool.
  6. Invert the chilled cheesecake onto a cutting board and peel off the foil. Using a hot, moist knife, cut the cake into twelve 3-inch squares. Set a cheesecake square on each of 12 phyllo squares and top with the remaining squares. Transfer the cheesecakes to plates. Drizzle some of the red wine syrup around each plate and garnish with the dates.
MAKE AHEAD The cheesecake can be covered and refrigerated for up to 2 days. The dates can be stored in their syrup in an airtight container in the refrigerator for up to 3 days. The baked phyllo squares can be stored in an airtight container for up to 2 days; crisp them again in the oven before serving, if necessary.

Happy baking!

Tuesday, May 6, 2014

Sticky Fingers; Sticky Kisses; Sticky Buns!

Happy Tuesday all! Mother's Day is just around the corner, and if you're anything like me, there's too much to choose from and you want to bake EVERYTHING! So let's narrow it down today and talk solely about sticky buns. YUM! I love these ooey, gooey, decadent creations. What better time to cheat on your diet with one of these luscious goodies than a day devoted to Mom?! You may commence

Sugary, sweet, and delicious...
Butterscotch Sticky Buns
Catherine Schimenti

  • 3/4 cup whole milk
  • 1 tablespoon plus 1/2 teaspoon active dry yeast
  • 1/2 cup granulated sugar
  • 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 cup pecan halves
  • 1/2 cup packed dark brown sugar
  • 6 tablespoons unsalted butter
  • 3 tablespoons Scotch whiskey
  • 2 1/2 tablespoons sweetened condensed milk
  • 2 tablespoons water
  • 2 tablespoons crème fraîche
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon pure vanilla extract
  • 1/8 teaspoon baking powder
  1. In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
  2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
  3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
  4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
  5. In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
  6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

The Ultimate Sticky Buns
Melissa Roberts

  • 1 3/4 cups chopped pecans (about 8 ounces)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup (packed) dark brown sugar
  • 3/4 cup heavy cream
  • 1/3 cup honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely grated orange zest (optional)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon kosher salt
  • Master Sweet Dough, chilled for 2 hours
  • All-purpose flour (for dusting)
  • 1 large egg
  • Coarse sea salt (such as Maldon)
For topping
  1. Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
  2. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
For buns
  1. Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
  2. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
  3. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
  4. Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
  5. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
Cooks' Notes:
  1. Roll out the dough on a lightly floured surface into a 12x16" rectangle about 1/4" thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1" plain border on the side farthest from you. 
  2. Sprinkle 3/4 cup chopped pecans over the cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface. 
  3. Using a large knife, cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).

Monster buns...
Cinnamon Bun Bundt Cake
Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck
The Beekman 1802 Heirloom Dessert Cookbook


  • 1 envelope (1/4 ounce, 2 1/2 teaspoons) active dry yeast
  • 1/4 cup plus 1 teaspoon granulated sugar
  • 1/4 cup warm water (105° to 110°F)
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 4 large egg yolks
  • 3/4 cup buttermilk
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour (spooned into cup and leveled off)
  • Vegetable oil for the bowl
  • Flour for the work surface
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the pan
  • 2/3 cup plus 3 tablespoons packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt
TIP When purchasing packages of yeast, be sure and check the "use by" date so you are working with yeast that is truly active. If you're uncertain about the temperature of the water you're using to activate it, use an instant-read thermometer to make sure you get to 105° to 110°F.


To make the dough: 
  1. In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
  2. Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
  3. Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
  4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled.)
To prepare the filling: 
  1. Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.
  2. Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
  3. Preheat the oven to 350°F.
  4. Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

Happy baking!