tag:blogger.com,1999:blog-21995818.post2296117909057227341..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Cinnamon Pecan Sticky RollsAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-21995818.post-18311569285611298292009-04-07T16:56:00.000-05:002009-04-07T16:56:00.000-05:00Chris,Thanks! I agree--you can't really be eating...Chris,<BR/>Thanks! I agree--you can't really be eating these sticky buns every day, or even every week, but as a special treat, they're pretty amazing.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-26730364877985511992009-04-06T16:24:00.000-05:002009-04-06T16:24:00.000-05:00I'm a recent convert to Artisan Bread in 5 Minutes...I'm a recent convert to Artisan Bread in 5 Minutes a Day, so a friend sent me here. Wow! Great blog. I will be back often, even if my blood-sugar requires caution in this department!Chrishttps://www.blogger.com/profile/16082743208631480844noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-55298123876290701092009-01-29T18:16:00.000-06:002009-01-29T18:16:00.000-06:00Maura,I think Michel Richard would forgive you. I...Maura,<BR/>I think Michel Richard would forgive you. I can't wait to try these!<BR/><BR/><BR/>Jini,<BR/>I'll be thinking of you as the snow flies.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-16097684081487894192009-01-29T13:16:00.000-06:002009-01-29T13:16:00.000-06:00you know marie, it's a tough job, but someone has ...you know marie, it's a tough job, but someone has to do it. i am really really hoping it is WARM!jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-38948935165266564792009-01-29T10:54:00.000-06:002009-01-29T10:54:00.000-06:00To all - First off, my apologies to Michel Richard...To all - <BR/><BR/>First off, my apologies to Michel Richard for giving Nick Malgieri credit for his Sunny-Side-Up Apricot Pastries. Malgieri contributed some terrific cookie recipes (the X-Cookies are wonderful), but Michel Richard was the puff pastry king on the series. I haven't made every recipe in the book, and there are some I will never make, but I wouldn't want to be without many of the recipes in this book. <BR/><BR/>Marie,<BR/><BR/>I sent the recipes to you for the Sunny-Side-Up Apricot Pastries to your Comcast email address since I didn't think they'd fit in the combox. Also, I forgot to note that the PBS website has videos of the recipe demonstrations on the Baking with Julie program. I very much enjoyed the series.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-21697842323550650522009-01-28T21:34:00.000-06:002009-01-28T21:34:00.000-06:00Jini,Oh you poor thing. You have to venture into ...Jini,<BR/>Oh you poor thing. You have to venture into warm weather to look at beautiful gems. Have a great time--the bread will still be waiting to be made when you get back.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-17642241732154129212009-01-28T21:32:00.000-06:002009-01-28T21:32:00.000-06:00Maura,The photo you sent is a pastry made from the...Maura,<BR/>The photo you sent is a pastry made from the same brioche dough I used to make the sticky pecan rolls. I saw that picture in the Artisan Bread in 5 Minutes cookbook, and it looked delicious--probably even better with puff pastry. I dn't have the Baking with Julia cookbook. Do you recommend it? I think I'm going to get another baking cookbook, and that's one that I'm considering. I'd love to see the Nick Malgieri recipe, but I don't want you to go to the trouble of typing it out. (Puff pastry easy? You're like Melinda saying homemade Danish is easy!)Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-76725068266981616632009-01-28T18:49:00.000-06:002009-01-28T18:49:00.000-06:00now i see them. thanks marie. i have to go to th...now i see them. thanks marie. <BR/>i have to go to the tucson gem show next week, then i'll bake the bread. honest. :)jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-83690514264917561102009-01-28T18:09:00.000-06:002009-01-28T18:09:00.000-06:00Jini,But you baked the speculaas! (Did you see th...Jini,<BR/>But you baked the speculaas! (Did you see that I finally posted your pictures?)<BR/><BR/><BR/>ECL,<BR/>I have been a crazy baker lately, but you know how I love projects, and this month's project was a different treat every Saturday morning, so what could I do?<BR/><BR/>Pinknest,<BR/>You are so funny.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-64080066449218753972009-01-27T23:20:00.000-06:002009-01-27T23:20:00.000-06:00I was looking for an image of Nick Malgieri's Apri...I was looking for an image of Nick Malgieri's Apricot Sunny-Side Ups on Google (no luck), but I did find a version using brioche dough, which wikk give you an idea of what they look like. I would stick to the puff pastry base, however, because the crispy-creamy contrast is so fabulous.<BR/><BR/>But if you Google this you'll get the general idea:<BR/><BR/>zoebakes.com Sunny-Side-Up Apricot PastryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-1029628545106594572009-01-27T22:58:00.000-06:002009-01-27T22:58:00.000-06:00PS - Your pecan caramel rolls look fabulous.PS - Your pecan caramel rolls look fabulous.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-39281838887659740142009-01-27T22:47:00.000-06:002009-01-27T22:47:00.000-06:00I would make Nick Malgieri's Apricot Sunny-Side Up...I would make Nick Malgieri's Apricot Sunny-Side Up pastries. It's from the Baking with Julie cookbook, but you could pull the ingredients from other books.<BR/><BR/>The individual pastries are small oval rounds of puff pastry topped with a blob of pastry cream and then topped with an apricot half before baking. Once out of the oven, they are brushed with thinned apricot jam. <BR/><BR/>They are utterly delicious, very easy, and adorable because the finished pastry looks like a fried egg.<BR/><BR/>If you don't have the book and want the recipe, I will gladly type it out for you. Just let me know.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-8072913896705726302009-01-27T21:18:00.000-06:002009-01-27T21:18:00.000-06:00simply gorgeous. i have the hugest brioche-y soft ...simply gorgeous. i have the hugest brioche-y soft spot for pecan sticky rolls. they are one of my favorites. i remember the last time i made them, i was up til 3am. hahaha.pinknesthttps://www.blogger.com/profile/16753673917404683996noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-90509708754402964362009-01-27T20:17:00.000-06:002009-01-27T20:17:00.000-06:00Maire, you've been Bakey McBakenhammer lately! An...Maire, you've been Bakey McBakenhammer lately! And such delicious goods, too. If anyone could pull off a hardy pardy danish it would be you.<BR/>Along with many, I wish I could be your neighbor and come over for coffee and excellent baked goods on a very cold winter morning.evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-75635675770672593142009-01-27T19:24:00.000-06:002009-01-27T19:24:00.000-06:00i, the hesitant bread baker recommend the book too...i, the hesitant bread baker recommend the book too. i don't use it often, but then i rarely bake. now that qualifies me as a really really lazy baker. :)jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-51104769739415355252009-01-26T12:35:00.000-06:002009-01-26T12:35:00.000-06:00Bunny,It worked for me!Ethan, I thought about that...Bunny,<BR/>It worked for me!<BR/><BR/>Ethan, <BR/>I thought about that method, but wasn't sure it would work, since the dough had already been refrigerated for a couple of days. I'm glad to know that it does, and that I wouldn't have to get up at 6:30 to have these rolls ready by 9:30.<BR/><BR/>Jeff,<BR/>Thanksk. I visit your web site frequently to see what you're cooking up. You seem to have an endless supply of ideas.<BR/><BR/>Jeannette,<BR/>I do recommend the book, although I had some trouble with the recipes initially (mostly because the measurements are in volume rather than weight). I think that some of the recipes aren't as good as, for example, Rose's version of the same thing, but I love the concept of being able to come home from work and bake bread for dinner.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-58964168304043831072009-01-26T09:53:00.000-06:002009-01-26T09:53:00.000-06:00Just had a look at this website given by your last...Just had a look at this website given by your last commenter and book-marked it, so much to read! Do you recommend the book, Marie? I'm a sucker for baking books as most of us are on here.<BR/>Jeannette.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-64700960192145700762009-01-26T09:12:00.000-06:002009-01-26T09:12:00.000-06:00Hi Marie: Glad the recipes are still working for ...Hi Marie: Glad the recipes are still working for you, your rolls look great! -- come visit us at www.artisanbreadinfive.com<BR/><BR/>Jeff Hertzberg (co-author)Jeff Hertzberghttps://www.blogger.com/profile/03447191221678916246noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-90674317268810640002009-01-25T22:59:00.000-06:002009-01-25T22:59:00.000-06:00These look great. I've been using Artisan Bread in...These look great. I've been using Artisan Bread in Five book a bit less lately too, but I often make the brioche sticky buns. I get requests for them now. I always make them the night before, roll, cut them up, and put them in the pan, then put them in the fridge to rise slowly overnight. Then you get up and take them out of the fridge while the oven preheats and bake away. I had to find a way to not get up too early.Ethanhttps://www.blogger.com/profile/00160907242106560036noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-18790904684416000892009-01-25T22:00:00.000-06:002009-01-25T22:00:00.000-06:00I have this book, I think if i make these for my h...I have this book, I think if i make these for my hubby I could sweet talk just about anything I want from him! LOL!!Bunnyhttps://www.blogger.com/profile/08311071575728126903noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-73833763475827265422009-01-25T19:14:00.000-06:002009-01-25T19:14:00.000-06:00Melinda,Seriously--do you have a way of making Dan...Melinda,<BR/>Seriously--do you have a way of making Danish that isn't like croissants, only more work?<BR/><BR/>Jeannette,<BR/>Thank you. I wish you were a neighbor because you would properly appreciate me!<BR/><BR/>Oriana,<BR/>Thanks so much! I used to make a bran muffin recipe from Maida Heatter, and I loved them. Really delicious, and you totally forgot that they were good for you. This looks like a fantastic recipe, especially because you can keep the muffin batter on hand and enjoy a fresh, warm muffin any time. (And thanks for the translation into grams--I don't always bother to do the conversion, but I'm always glad when I do).Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-43420390247244348512009-01-25T19:00:00.000-06:002009-01-25T19:00:00.000-06:00Marie,Your sticky rolls look absolutely fantastic....Marie,<BR/>Your sticky rolls look absolutely fantastic. What a wonderful treat for your guests coming in from the cold to enjoy. You really are a great neighbour preparing all these lovely breads from scratch.<BR/><BR/>I would like to send you this recipe for Refrigerator Bran Muffins from Anne Lindsay's Smart Cooking - Quick and Tasty Recipes for Healthy Living, that I have been making for years. The reason I love these so much is first of all you prepare a hugh batch and just stick in the refrigerator. It is great to have this batter, which keeps for up to six weeks in the refrigerator, ready for whenever you want to make up a few muffins for breakfast. You just line the muffin pan with paper muffin cups, spoon in the mixture and in 20 minutes you have fresh muffins. Secondly I think these are the best bran muffins ever. I thought these would be great for a crowd coming for coffee because they will already be mixed, you just have to bake them in the morning. <BR/><BR/>Refrigertor Bran Muffins<BR/><BR/>1 cup vegetable oil 215 grams<BR/>1 cup granulated sugar 200 grams<BR/>6 eggs 300 grams<BR/>½ cup molasses 107 grams<BR/>3 cups milk 726 grams<BR/>5 cups natural bran 225 grams<BR/>3 cups whole-wheat flour 432 grams<BR/>2 tsp. baking powder<BR/>2 tsp. baking soda<BR/>1 tsp. salt<BR/>1 cup raisins or dates 145 grams<BR/><BR/>In a large bowl beat together oil, sugar and eggs until well mixed. Add remaining ingredients and stir until combined. Cover and refrigerate overnight for up to 6 weeks.<BR/> <BR/>Spoon batter into paper-lined or nonstick muffin tins and bake in 400 F. oven for 18 minutes or until firm to the touch.<BR/> <BR/>Calories per muffin – large-231, medium-116doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-25233900691685265252009-01-25T17:02:00.000-06:002009-01-25T17:02:00.000-06:00You crack me up!You crack me up!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-13831231547725653012009-01-25T16:56:00.000-06:002009-01-25T16:56:00.000-06:00All I can say is GORGEOUS!!! I just wish I had ne...All I can say is GORGEOUS!!! I just wish I had neighbours like you. JeannetteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-44315765803342023972009-01-25T16:48:00.000-06:002009-01-25T16:48:00.000-06:00Melinda,Homemade Danish--easy peasy? Are you seri...Melinda,<BR/>Homemade Danish--easy peasy? Are you serious? The only recipe for homemade Danish I know is from Rose's Pie and Pastry Bible and it looks the opposite of easy. Hardy pardy more like. Or complicated pomplicated.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.com