Archive | August 2012

It’s a rainy d…

It’s a rainy day in L-town, and I feel like making something that will linger throughout the day….and immediately what came to mind is cinnamon!  It provides comfort, a sense of warmth (and for those of you married it is a wonderful aphrodisiac 😉 lol).  SO I am going to tackle these this afternoon, and wanted to share! 
Prep Time:    2 Hrs 30 Min  (provided you don’t have a toddler who demands your attention )
Cook Time:   30 Min
Ready In:      3 Hrs



  • 1 teaspoon white sugar
  • 1 package active dry yeast
  • 1/2 cup warm water 
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup chopped pecans, divided
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter


  1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  5. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F 
  6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.



Enjoy!  These can be made in a double batch easily, and frozen for later.


I have found he…

I have found heaven in a tart…forcing myself to ask “Why was I not introduced to these delights previously!?!?!?”  LOL.

Walking through the market, I Imagecame across a small table with baked goods…a trigger for my sweet tooth that obviously means I must stop, and peruse the wares (lots of times to see what I can recreate in my own kitchen!  Imagine my surprise when this little woman shorter that me, offered me a small sample of her tart…which led to me having to buy six…which meant I of course had to go back and buy six more to dissect and determine my best plan of attack.  I spoke with the nice woman behind the small table, and she shared her recipe with me.

This recipe is awesome, easy to follow…and so worth the time to assemble and bake.  The aroma of the custard baking is drool worthy!  The first bite is like biting into a cloud of delicious egg custard (my apologies to anyone with egg allergies!)

Share with me, enjoy…join me in my adventure of all things good and sweet!

Prep Time: 20 Min
Cook Time: 20 Min
Ready In:   40 Min

 Makes  12 tarts 


  • 1 cup milk
  • 3 tablespoons cornstarch
  • 1/2 vanilla bean
  • 1 cup white sugar
  • 6 egg yolks
  • 1 (17.5 ounce) package frozen puff pastry, thawed 


  1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
  2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
  3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top