For anyone who saw the Betty White SNL skit in 2010, the title of this blog will hopefully get a giggle out of you. If you have no idea what the title is referencing, I'll apologize now.
One of the funniest skits on SNL, that is, next to the Schweaty Balls segment with Alec Baldwin, was a take off on a quirky NPR show. The SNL bit was in horribly bad taste, and roll on the floor funny. If you haven't seen either you should (click here to view).
What do either of these skits have to do with this blog or me? Nothing. It's just when I took a look at my photos of the cinnamon buns that I just baked, I said out loud to myself, "Dang! Those are some sexy buns!". Ric heard me, and , of course had to come see what I was talking about. When I showed him the photo he said with a smirk, "Yep, those are definitely sexy buns". The dusty muffins that I baked are simply gratuitous fodder manifested from my slightly twisted brain. I have no more apologies or excuses...
CINNAMON BRANDY BUNS
For the dough:
3/4 cup whole milk
1 package active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter, softened
2 tablespoons butter, melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 cup light brown sugar
2 teaspoons cinnamon
1 1/2 cup pecan halves, lightly toasted and chopped coarsely)
3/4 cup whole milk
1 package active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter, softened
2 tablespoons butter, melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 cup light brown sugar
2 teaspoons cinnamon
1 1/2 cup pecan halves, lightly toasted and chopped coarsely)
In a glass measuring cup, heat the milk in the microwave until warm, 30-45 seconds or so. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the stick of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs. Change the paddle out to a dough hook and add the flour and salt and mix at low-speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 45 minutes.
Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar and 3/4 cup pecans with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar mixture. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam (this step is very important to the final look of the bun). Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 45 minutes.
Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.
Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar and 3/4 cup pecans with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar mixture. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam (this step is very important to the final look of the bun). Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 45 minutes.
Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.
For the glaze:
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
1/4 cup Brandy
3 tablespoons cream
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
1/4 cup Brandy
3 tablespoons cream
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
In a small saucepan, bring the brown sugar, butter, Brandy, water, to a boil. Simmer over moderate heat until thickened slightly, 2-5 minutes. Remove from the heat and stir in the cream, salt and vanilla.
Unmold the buns. Pour the glaze over the hot buns and sprinkle with the remaining pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
Unmold the buns. Pour the glaze over the hot buns and sprinkle with the remaining pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
CRANBERRY~ALMOND MUFFINS
For the dough:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 3/4 cups coarsely chopped fresh cranberries
3/4 cup silvered almonds, lightly toasted
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1/4 cup confectioner sugar for dusting
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 3/4 cups coarsely chopped fresh cranberries
3/4 cup silvered almonds, lightly toasted
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1/4 cup confectioner sugar for dusting
DIRECTIONS
Preheat the oven to 375 degrees.
Line 16 small muffin cups or 8 jumbo muffin cups with paper liners.
Mix together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir just to combine. Add the cranberries, toasted almonds, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean. Dust with confectioner sugar.
Line 16 small muffin cups or 8 jumbo muffin cups with paper liners.
Mix together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir just to combine. Add the cranberries, toasted almonds, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean. Dust with confectioner sugar.
