sticky buns

My mom had asked for some sticky buns a few weeks ago when I made cinnamon rolls, so I whipped some up over the weekend. You can see all the pics over on Instagram (I'm Tonia_thc).  I used the same recipe I use for my cinnamon rolls and added a deliciously yummy caramel pecan topping. 

Give these a try and you won't be disappointed. I've been using the same recipe for 25 years. That's right - I started baking when I was 4. Ha

Find the recipe here and the caramel pecan topping is below. 

Enjoy! 

Sticky Bun Topping

1 1/2 sticks unsalted butter 

3/4 cup packed brown sugar

1/4 cup corn syrup 

1 cup pecan chips 

Melt together butter, corn syrup and brown sugar. Pour into 9x13 pan, sprinkle with pecan chips. Top with cut buns and proceed with 2nd rise then bake. Let rest 10 minutes before flipping

thanksgiving stuffing

Confession Time - I get ridiculously excited about Thanksgiving stuffing. I'm not kidding! I actually start thinking about it way before Halloween rolls around. It's my favorite part of the meal. I make it just the way my mother-in-law used to and, oh my goodness, is it good. As a time saver, I actually make my stuffing the night before and refrigerate overnight. The next day I top it with a few spoons of turkey drippings right before baking. Moist on the inside and crispy and crunchy on top...I'm definitely thankful for this stuffing.

Landon and I have so much fun making the stuffing. We listen to Christmas music, eat toasted bread bits, and the house takes on that holiday smell of sage, onions and celery. Once the stuffing is mixed and ready for the baking dish, we put a bit back to just enjoy with a spoon. Mmm...the stuff(ing) memories are made of.  


Holiday Stuffing

1 1/2 sticks butter
2 1/2 cups chopped onions
2 cups chopped celery
5 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
14 cups dried white bread, cubed & toasted
Chicken or Turkey Stock
{I also add some drippings from the turkey pan}

Place toasted bread cubes in a very large bowl. In a large frying pan, melt butter over a medium heat. Saute onions and celery together with salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes. Add about 1 cup of stock. Continue cooking over medium low heat until stock evaporates.

Add celery & onion mixture to bowl containing toasted bread; add sage & stock, mix well. Add more stock until stuffing is at desired consistency - mine is very moist. {This is where I could end the recipe and just start eating}

Place in buttered casserole dish - bake at 350 for 20-30 minutes until heated through & slightly browned on top.

Easy Pumpkin Palmiers

It's time to talk All Things Thanksgiving. Today we're talking about Pumpkin Palmiers... They sound fancy, but they are super easy to make.

These would be perfect with your coffee on Thanksgiving morning or set out for a light snack before the big feast. Be sure to have your puff pastry thawed and ready to go. You can thaw in the refrigerator overnight or set out for 40 minutes to an hour at room temperature.

Pumpkin Palmiers

One Box Puff Pastry (I use Pepperidge Farm)

One Jar Pumpkin Butter

One Cup Granulated Sugar

2 Tablespoons Pumpkin Pie Spice

and 

Half Cup Granulated Sugar

1 1/2  Tablespoons Pumpkin Pie Spice

Preheat oven to 425.  Mix sugar and pumpkin pie spice. Lightly sprinkle non-stick surface with sugar mixture (about 1/4 cup). Roll out square of puff pastry on sugar (I used a rolling pin). Sprinkle a bit more sugar on top of the pastry. Top with half a jar of pumpkin butter. Form the palmiers shape by rolling the two sides towards the center creating two long rolls that meet in the middle. Repeat with second sheet of pastry. Place in the freezer for about 10-15 minutes. Mix remaining sugar and pumpkin pie spice now.

Remove from the freezer and cut into 3/4″ slices. Place on parchment covered baking sheet. Sprinkle with sugar mixture. Bake for about 10 minutes or until golden brown. Note – I like to flip halfway through baking to dust both sides with pumpkin spice sugar mixture.

Enjoy!