Pecan Sticky Buns

Here is another recipe that I tried from Artisan Bread in Five Minutes a Day. Which really, if you haven't checked this out - you should. The recipes are straight-forward, and you can't beat the method for convenience. With the dough made up and waiting in your fridge, anytime is a great time to bake!


The sugar/butter topping goes on the bottom of the pan, and then the rolls get flipped over to serve.


It said to sprinkle the pecan halves in there, but I placed each one carefully, because that is how I was feeling at the time.

Here is my rolled out dough, with the spicy/sugary/buttery mix on it.

I did sprinkle the toasted pecan pieces. Incidentally, this is the first recipe I've ever made that called for toasted nuts. So I had to look up a YouTube video on how to do it.

Then I rolled up the dough. I used the very last of my dough for this recipe, and wish I would have had a bit more. Oh well, no one ever complains that their sticky bun has too much sticky on top, right?

And here is the final result:

Enjoy!

Homemade Pecan Rocha

The Christmas season is re-kindling my love for food and baking.  Thank you to those who have encouraged me to return to blogging.  This post is for you.

Here is a close-up of the delicious pecan rocha that Debi taught me how to make yesterday:

Doesn't it look divine?  To me, it tasted just heavenly.  Of course, I hadn't had anything carmel for some years (due to the fact that store-bought carmel has milk in it, and it never occurred to me that carmel was a thing that could be made at home, milk-free) but my other co-workers seem to agree that it was very tasty.

It was really easy to make... 

Ingredients:

• about 1 sleeve of saltine crackers
• 1 cup margarine (or butter)
• 2 cups brown sugar
• 12 oz bag of mini chocolate chips (or more, to taste?)
• finely chopped nuts (almonds if you're traditional, or whatever you like)
• sheet of parchment paper to cover your baking tray

Cover the bottom of your baking tray or 9x13 inch pan with parchment paper, and then lay the crackers out on top - being very careful not to overlap the crackers.

Melt the margarine in a small pot on the stovetop, and add the brown sugar.  Boil for 3 minutes, being careful not to let it burn.  Pour this carmel-y syrup over the crackers.

Sprinkle chocolate chips on top.  Place in a preheated 350* oven and bake for 5 minutes.  Spread the melted chocolate chips with a spatula to form a chocolate-y crust.  Sprinkle the nuts on top, and press them into the chocolate a bit so that they will stay.

Allow the candy to cool, and then break up or cut with a knife.

Then the only question that remains is, will you share?

Happy baking!