Caramel Pecan Sticky Buns

This is NOT on my 2012 diet! But it's a GREAT-GREAT recipe that I made over the holiday's and it was too good not to post for all of you fun-loving non-dieters! (Which I hope to join you again soon!). Anyhow, this recipe would be perfect for the little ones, or perfect to make for a Sunday brunch! I am planning a Baby Shower Brunch for my sister-in-law and these would work great for that too! ENJOY!

I found this recipe in the Redbook's re-do recipe section. Cinnabon Caramel Pecanbon restaurant re-do which they say is now only 372 calories. Now, don't quote me on the calories, I have no idea if they are correct or not. We loved this new version, but we also love our original monkey-bread type of treat too. It's really a toss-up. It actually tastes almost the same as monkey bread, but this is a little bit easier to make.

These can be whipped up in a few minutes with the pre-made biscuits. I know my entire family loved these when I served them on a cozy Saturday morning. You can re-peat this recipe this weekend and be the hero in your home too! ENJOY!!!

Caramel Pecan Sticky Buns
from Redbook Magazine Article

1/2 cup dark-brown sugar, packed

2 tbsp unsalted butter

2 tbsp honey

1/2 cup pecans, toasted and coarsely chopped

1 can reduced-fat buttermilk biscuits (we used regular)

1/4 cup granulated sugar

1 tsp ground cinnamon

1 tbsp melted butter

1/3 cup powdered sugar

2 teaspoon(s) low-fat milk

Heat oven to 400. In a small saucepan, heat brown sugar, butter, honey, and 1 tablespoon water over medium heat, until mixture is smooth. Pour into a 9-inch-round cake pan. Sprinkle pecans over mixture, then place biscuits on top of pecans in pan.

In a small bowl, combine granulated sugar and cinnamon. Brush each biscuit with melted butter; sprinkle with ­cinnamon-sugar mixture. Bake 20 minutes or until tops of biscuits are browned. Remove from oven and immediately invert onto a plate or platter in order to catch drips; let cool slightly.

In a small bowl, whisk together glaze ingredients and drizzle over buns. Serve warm.

Apple Praline Coffee Cake

Fresh home with lots of apples from our Apple Picking trip. We are making apple recipes like they are going out of style. We camped for the entire weekend, my husband, my son and my parents along with some family friends and I came back with lots of fresh apples. My girls weren't able to come with us because of dance and work, so I was sure to share all the apples with them when I got home.

My daughter, Kayley decided to jump into the kitchen and make this recipe Apple Praline Coffee Cake. (I think I may be rubbing off of my kids a little.) This makes me a happy mama. I had already made some delicious apple recipes while camping, Pepper Jack Grill Cheese with Apples, Hot Caramel Apples (in crock-pot), Pioneer Woman's Apple Dumplings and a few Apple Muffins, but my girls weren't there to share them with me, so they were hungry for some apple goodies too.

Apple Praline Coffee Cake
found at Honey and Jam

1-1/2 cups chopped peeled apples
1/3 cup sugar
2 tsp cinnamon, divided
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 cup milk

Heat oven to 375 degrees with oven rack in the middle. Spray a nonstick 10-cup Bundt pan with nonstick spray.

Combine apples, sugar, and 1 teaspoon cinnamon in medium bowl. Combine flour, baking powder, remaining 1 teaspoon of cinnamon, and salt in another medium bowl.

Beat butter in bowl of a heavy-duty mixer on medium speed until creamy, scraping down sides of the bowl. Gradually add sugar and continue beating until light in color. Beat in eggs and vanilla.

Reduce mixer speed to low and add the flour mixture in three additions, alternating with milk. Beat until smooth.

By hand, stir in the apple mixture. Spoon the batter into a prepared pan, and spread evenly.

Bake 45-60 minutes or until a toothpick comes out clean. The apples should be fork-tender. Cool on a wire cooling rack 15 minutes and remove from pan.

Praline Glaze

1/4 cup firmly packed brown sugar
1/4 cup butter
1 cup powdered sugar, sifted
2 tbsp whipping cream or milk
1/2 cup chopped pecans

Heat the brown sugar with 1/4 cup butter in a small saucepan over medium heat. Bringing mixture to boil while stirring constantly. Reduce heat to low and cook until butter is absorbed, about 1 minute. Remove from heat and add whipping cream/milk and powdered sugar. Beat until smooth. Add in the pecans right before you drizzle it over the cake and let it run over the side.

Cinnamon-Berry Crumble

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Probably my most favorite thing to do right now is wake up on a Saturday or Sunday morning and make a really delicious sweet breakfast for my kids. My husband is usually working (his been doing that alot lately, we are very thankful for his job though is this tuff economy, so I can't complain too much), but my kids they are always home. This breakfast was no different. It was soon after my Raspberry Picking that I decided to try this recipe with the Fresh Raspberry Sauce I had made. An boy was this heavenly, the hot cinnamon roll taste with the fresh raspberry sauce, YUM! can I have another RIGHT NOW please!!! :-) 

It's funny how we stumble upon these blog recipes and for me I print them all out (that was until I discovered Pinterest), and then save them until I am "in the mood" to make them. I came across this Cinnamon Blueberry Crumble from Lady Behind the Curtain, when her recipe was chosen on my blog for a top pick from THIS WEEK'S CRAVINGS Top Picks. I changed the recipe up alot, it's almost completely different, but this is where I got my initial inspiration.

Oh I mentioned, Pinterest. Have you heard of it, are you wondering is it really for you? Yeah, don't be like me saying, "yeah, someone mentioned that sometime ago, but I've never looked at it." GO LOOK RIGHT NOW, I promise you, you will NOT be disappointed. It is my BIGGEST number one hobby right now. I LOVE PINTEREST. You will need to request an invite to join, just click on one of the links and request and invite. I HOPE YOU LOVE IT TOO (if you are already a member, follow me and I will follow you back.... it's so much fun).

If I had to change one thing about this recipe, I would use the plain ole' Pillsbury Cinnamon Rolls. I did not like waiting for that frozen biscuits to rise and really I did not taste a difference, Pillsbury works great for me.

Click here to get the FRESH RASPBERRY SAUCE Recipe!

I did LOVE this crumble topping and have already used it again in another new recipe!

Cinnamon-Berry Crumble
adapted by me: originally found at Lady Behind the Curtain

2 pkgs Pillsbury Cinnamon Rolls, cut into 4 pieces each
1/2 to 1 cup Fresh Raspberry Sauce or use a 21 ounce can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans, or whatever kind of nuts you like
frosting (included in cinnamon roll package)

Cut cinnamon rolls into fourths. Spray cupcake pan with non-stick cooking spray and place rolls four pieces of the cinnamon roll into each muffin tin.  Add in about 1 tbsp of Raspberry filling into each muffin tin.

For the crumble: Combine butter, flour, brown sugar and pecans and sprinkle over the top.  Place muffin pan on top of a large baking sheet to catch any drips.  Bake at 350 degrees and/or as directed on the cinnamon rolls, may take just a tad longer. Drizzle with cream cheese frosting while still warm.

One Year Ago Today: Pan-Fried Onion Dip (my ALL-TIME favorite dip ever)

Raspberry Cream Cheese Coffee Cake

What a great looking coffee cake. After my one-day raspberry picking in Oak Glen, I sat down on the couch with a stack of recipe books to see what I could find (or to see what I already had bookmarked to make). I found this recipe in a Pillsbury Cookbook (a pretty old one at that, I think it was from 2005) and it was just calling my name. I got right up from the couch and made it the same day I brought home the raspberries (we enjoyed it for dessert that night). I uploaded it via a text message to my friend who I went picking with and she made it for her family too! Remember the days when you had to wait til the next day or til you actually saw your friends again to show them a picture and/or describe something to them. Yes, I know those days are long gone. She loved the photo I sent her via our cell phones and there you have it, it made her want to make it too!

And guess what, these freeze well too! YEP, just perfectly. I am a fan of freezer friendly recipes, I freeze meals, I freeze muffins and I freeze ALL my cookies and now I can freeze coffee cake too. I made these over 2 weeks ago and just yesterday, I grabbed one from my freezer threw it in my purse and by the time I got to work it was ready to eat.  

Raspberry Cream Cheese Coffee Cake
from Pillsbury Cookbook

1 can Pillsbury refrigerated crescent rolls
1 pkg (8oz) Cream Cheese, softened
1/4 cup sugar
2 tsp grated orange or lemon peel
1 tsp vanilla
1 egg
2 cups fresh raspberries

Heat oven to 350/ Spray 12" pizza pan with cooking spray. Unroll dough and separate into 8 triangles; place in pan in a round circle (I can never do this quite right - mine sometimes looks like a half-moon). Press dough over bottom and 1/2" up side of pan to form crust; press perforations to seal.

In medium bowl, beat all filling ingredients except raspberries with electric mixer on low speed until smooth. Gently stir in raspberries (mixture will be thin). Spoon filling evenly over dough.

Bake at 20 to 25 minutes or until golden brown. Cool 10 minutes. In small, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve warm.

Glaze
1/4 cup powdered sugar
2 tsp orange juice

In small bowl, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve Warm.

One Year Ago Today: Apple Cinnamon Muffins

Spice Cake with KIDS CRAZY COOKING

Scroll down to the bottom for my FIRST BLOG HOP PARTY: KIDS CRAZY COOKING. If you have a blog and have a post with a recipe from your kids and/or your kids cooking PLEASE link up (does NOT have to be a current post, just remember to please ADD A LINK BACK HERE) just any recipe you made with your kids. We would love for you to share it here at KIDS CRAZY COOKING Blog Hop Party. (if you don't have a blog, feel free to write a recipe in the comments). This way all the moms can read, blog hop and try lots of different recipes with their own kids (young kids or teenagers, doesn't matter)!

Good Ole' Better Homes and Gardens Cookbook came to the rescue when my little one was craving "SPICE CAKE". (yes, he is 11 years old, and informed me yesterday "Mom I am almost a teenager", but he is still my baby) He was begging "Mom, please make Spice Cake" and I told him only if he helped, of course he did (but not so willingly, he wanted me to just go in the kitchen and whip it up like I do everything else)! Last year on his 5th grade field trip to the Brig Pilgrim Field Trip he was on the "galley crew" and he learned a few things in the kitchen as they reenacted the days of long ago. In the kitchen on the over-night field trip he learned how to make Spice Cake and ever since then he has been talking about it.

I searched my cook books and not a ONE had a recipe for Spice Cake, until I found this recipe in Better Homes and Gardens Cookbook "The New Cookbook". (so, the first assignment here is that if YOU have a spice cake recipe we would LOVE LOVE if you would share it with us.) We would LOVE to make another Spice Cake, since this one he said was just not quite the same. Good, none-the-less BUT not the same. (and HE; not me elected no frosting, he said they didn't use frosting on the ship, so he insisted NO frosting)

As we were mixing and pouring and using my fancy Kitchen Aid Blender to mix it all up, his comment was "this is NOT how we made it on the ship, we had to mix it by hand and I think it taste better when you mix by hand" and then as we were whisking the dry ingredients he says "we didn't use a one of these things (a whisk), all we had was a spoon" (I guess they were really reenacting the good'ole days before all these modern conveniences.)


My all time FAVORITE photo of this trip of my son.
"King of the Galley"

I will say my son and I had a great 15 minutes of bonding time in the kitchen, even with his funny faces and licking the batter. And the outcome of his Spice Cake was perfect!

Spice Cake

from Better Home and Gardens New Cookbook

1/4 cup butter, room temperature

2 eggs, room temperature

2 cups flour

1-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 cup shortening

1-1/2 cups sugar

1/2 tsp vanilla

1-1/4 cups buttermilk

Preheat oven to 350. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour 9x13 pan. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger. Set aside. In a large mixing bowl beat butter and shortening with an electric mixer. Add in sugar and vanilla; beat until well combined. Add eggs one at a time, beating well after each egg. Alternating by adding in flour mixture and buttermilk; until well combined. Spread into prepared pan. Bake for 35-40 minutes or until wooden toothpick comes out clear.



This post is linked to: Follow Me Friday, Inspiration Friday Party, Kids Cook Monday, Food on Fridays, Foodie Friday, I'm Lovin' It Fridays, Friday Potluck , Family Friendly Fridays and Tasty Tuesday !

This is a KIDS CRAZY COOKING Blog Hop Party, please join in and link up a post with a recipe from your kids and/or your kids cooking. If you would like to add this BLOG PARTY to your own blog post, see below directions and get the code. (you can also grab my button for the KIDS CRAZY COOKING if you'd like, or just add a line LINKING BACK!) THANKS & ENJOY! 

Grandma's Apple Cake

My Grandma Fay with her twins (my Uncle Mike and my Dad);
with my twins Ashlyn (left) and Kayley (1994). My grandma
had a wonderful full life and lived until she was 88 years old.

Can you say MOUTH WATERING DELICIOUS Apple Cake (and yes the cake is completely gone already, luckily I shared some with my Uncle Mike & my Dad). This is a GREAT apple cake we made with our hand picked apples. We used a variety (Pink Pearl, Johnagold, Honey Crisp and Gala). The cake came out just perfect and the kids loved it too! This recipe is my Uncle Mike's FAVORITE and I am so happy to have this recipe from my late Grandma Fay.

This recipe should be made in a 9x13 pan (sorry Grandma left that out of the recipe)
Precious Memories having a Recipe in your Grandmother's Handwriting!