Cozy Sunday at home

In typical Sunday fashion, I snoozed late (11:30!) and woke up to an abundance of baked goodies. My dad picked up a cornucopia of treats from Silver Moon, my favorite New York bakery. We used to stop there every morning on the way to my high school, and I would get a chocolate chip brioche (on the right, under the baguette).


Coffee, OJ, raspberry brioche, chocolate chip brioche.


Baguette (I sampled 4 jellies and a honey):


I ended up finishing up the whole chocolate chip brioche throughout the morning. They're pretty hard to resist!

I've got to pack up my stuff and leave for the airport in the next hour. I'm sad to leave, but I'll be back in 12 days. Doesn't that seem a little silly? But I'm not about to complain!

Someone's in the kitchen with Mama...

Get ready, because have I got a recipe for you! It'll leave you saying, "Cinnabon who?"

But first, last night I got into the clemmies:


And then some more... I am powerless with these!



For breakfast, I had a bowl of overnight oats that I actually heated a little so the chocolate chips would melt.


1 cup (measured after it was soaked in water) steel-cut oats
chocolate chips
pumpkin
almond butter
pecans
brown sugar
1/4 cup milk


I enjoyed some OJ (first time I've had it in months) with Charley as we watched the parade (although I don't think this guy was in it):



My dad is bringing these Brussels sprouts to dinner tonight; they sit on top of a fluffy bed of applesauce.



My mom has used this recipe since 1979! It's from Family Circle, and I think it's time to immortalize it on the web. The pages are getting a little shabby!


Basic Sweet Dough

2 packages active dry yeaast
1/2 cup warm water (105-115 degrees)
3/4 cup milk (we used skim)
1/4 cup shortening
1/2 cup sugar
1-1/2 tsp salt
5-5 1/2 cups flour
3 eggs
Sprinkle yeast over water: set aside. In small saucepan heat milk shortening, sugar and salt until warm (105- 115 degrees): shortening does not need to melt. Pour into large bowl; beat in two cups flower until well mixed. Add yeast mixture and eggs: beat, scraping bowl occasionally. Add 1/2 cup flour; beat, scraping occasionally. Add enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 8-10 minutes or until smooth and satiny. (Add flour as needed to prevent sticking.) Place in greased bow; turn to grease top; cover.

Maple Butter Pecan Rolls

Basic Sweet Dough
1-1/2 cups brown sugar, divided
3/4 cup butter or margarine, divided and softened
1/4 cup maple syrup
2 cups pecan halves
Let dough rise in warm, draft-free place until doubled, about 1-1/2 hours. In small saucepan stir over low heat 1 cup sugar, 1/2 cup butter and the maple syrup until butter is melted. Bring to boil; boil one minute. Spoon evenly into 36 greased muffin cups. Arrange 3 pecan halves in each.





Punch down dough; divide in half. Roll one half on lightly loured surface to 18 x 12 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup sugar.

Starting at long side, roll as for a jelly roll; smooth edges. Cut into 18 even pieces and place cut-side down in muffin tops.


Cover; let rise in warm draft-free place until doubled, about 30 minutes. Place foil under pans to catch drips and bake in preheated 350 degree oven 20-25 minutes or until golden. Let stand in pans about 2 minutes, than invert onto serving plates or cooling racks, placed over pans or trays to catch syrup. Cool slightly. Makes 36.


I split one with my dad; we had to make sure they were good! :-)



Happy Thanksgiving! Enjoy your meals!!!