Whenever I make these, it takes everything I have to resist eating them all in one sitting! They are flaky, gooey, and sweet. They are crunchy, chewy, and sticky! There is absolutely nothing wrong with these. The only thing is that the recipe doesn't make enough of them. You start out with room temperature butter, brown sugar and pecans. You combine the butter and sugar and drop a tablespoon into 12 wells of a muffin tin. Top with some pecans. Then you take thawed puff pastry and spread brown sugar, cinnamon and rains over it. Roll it up like a jelly roll and slice into 1 1/2 inch thick slices. Then you place one in each of the muffin tins. Bake them until golden brown and be careful because they are extremely hot. Allow to cool for 5 minutes and invert onto a parchment lined baking sheet. Take a spoon and ease out the pecan mixture that may have remained in the tins. CAUTION: Keep the vultures at bay until you have had at least three! I will be serving these on Christmas morning! They are way better than breaking your back making a big Christmas breakfast when you will have a huge Christmas dinner later. Bon Appetit!
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This is the result of not having been to the grocery store in a while...and what a delicious way to use up what you have in the fridge. This is also a take on a menu item we had in my final semester at Allegany College of MD. You have to love lemon to fully enjoy this. You start out with one boneless, skinless chicken breast. You make a dredge of flour, salt, pepper, granulated garlic,fresh rosemary, and lemon zest. Coat the chicken breasts in this and saute in oil and clarified butter. You then place the saute pan in the oven and finish it in the oven. Once the chicken is done, you allow it to rest in a covered plate and make the sauce. To the drippings in the pan you add fresh garlic, more lemon zest, lemon juice, white wine and rosemary. You finish the sauce by swirling in some softened butter. This gives the sauce a velvety texture. Pour over chicken and serve with some good roasted potatoes. I can't believe how delicious this was for a first time making it. If you want to mix up your usual cooking or if you need to clean out you fridge, this is a great thing to make. It serves two and takes only about 20 minutes. Bon Appetit! P.S. The picture above is the closest I could find to what my final result looked like.
I adore sweet potatoes. Every year it is mashed sweet potato casserole with a pecan topping. It is delicious, but this year I wanted to try something else. I was watching a Thanksgiving episode of Iron Chef America, and Bobby Flay made this for the judges. It looked simple and delicious. So I thought I would give it a try. It is basically sweet potatoes sliced thin on a mandolin and layered in a baking dish. Then, you mix heavy cream with maple syrup, brown sugar, cinnamon, cloves, and nutmeg and salt and pepper. You pour this over the potatoes. Cover and bake for about 30 minutes, and then you uncover and continue to bake until browned on top. The cream mixture gets absorbed into the potatoes and becomes a wonderful casserole. Delicious!!
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