It’s funny to me that as much as I love a warm cinnamon bun or variation thereof, I don’t bake them often.  In fact, the last time I made sweet rolls was back in 2010 with Ella.  At that time we had used the “no yeast” caramel bun recipe from King Arthur Flour and they turned out wonderfully.  Yesterday was much like today, cool autumn temperatures with blustery winds and I got a craving to bake up a warm comfort treat.  This time I was baking sweet buns on my own as both Ella and Sophie are back at school and our visits will have to wait until weekends.  Despite missing my eager helpers, I think I did O.K.

Cinnamon Buns with Spiced Candied Pecans Drizzled with Warm Maple Glaze

I decided to use a combination of the King Arthur Flour Caramel Bun recipe and their no yeast Cinnamon Bun recipe to come up with a quick and tasty dessert bun that got a serious flavour boost with the addition of spice candied pecans and a liberal dose of real Canadian maple syrup. Here’s how it all went down in my kitchen yesterday.

This being only the second time I’ve used this recipe, I’m impressed at how easily this no yeast dough comes together.  Once you’ve combined the flour, sugar, baking powder, baking soda and salt you add melted butter and buttermilk to it.  I stirred it together with a wooden spoon, kneaded it in the bowl a little and then turned it out onto my floured counter.  Just a little bit more kneading and it was ready to roll.

Dough for Cinnamon Buns Rolled Out

Then it was time to add one of my own ingredients.  Real Canadian Maple Syrup (from my sister in-law’s maple syrup harvest) was brushed over the dough.

Real Canadian Maple Syrup brushed over Cinnamon Bun Dough

Next was to add the ingredients for the filling.  I basically followed King Arthur Flour’s recipe but added a half of a cup of chopped spiced candied pecans for an additional flavour boost.

Cinnamon Bun Filling prior to Cinnamon Being AddedOnce the melted butter is added to the filling and mixed well, it was time to sprinkle it all over the dough.

Spiced and Candied Pecan Cinnamon Filling for Cinnamon Rolls

I rolled the dough from the longest end and then cut in into approximately one inch rounds.

Rolling of Spiced Candied Pecan Cinnamon Bun FillingThen it was just a matter of filling your prepared baking pans with the little rounds and letting them bake up for 20 minutes.

Spiced Candied Pecan Cinnamon Buns PannedThey should look like this when they have finished baking.

Baked Spiced Candied Pecan Cinnamon Buns If you’re like me, you’ll want try one right out of the oven before you add the finishing touch.  Warm maple glaze!  Once that has been poured over these all bets are off as to how long these will last sitting on a serving plate.

Spiced Candied Pecan Cinnamon Buns with Warm Maple Syrup Glaze

Recipe for no yeast sweet roll dough can be found here and recipe for cinnamon bun filling can be found here.  Just be sure to brush real maple syrup on the dough and add 1/2 cup of spiced candied pecans to the cinnamon filling.  The Maple Glaze requires real maple syrup (3 tablespoons) combined with 1 tablespoon of pure vanilla extract or vanilla bean paste, 1 tablespoon of milk and 1 cup of icing sugar.  Stir together on low heat until smooth and warm and pour over the cinnamon buns.  Serve warm.

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Apple Upside Down Pie

September 9, 2014

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I made this pie for a dinner party we had this past weekend.  It was a *new to me* dessert and I’m always a little hesitant to try something new when I’ll be serving it to guests.  One never knows if it is going to be a hit or a miss.  However, nothing ventured, nothing gained as they say and according to our guests, this pie was a hit.  I’ll be baking and serving this again.  I think with Fall and apple season right around the corner, this is a delicious way to use up some of the fruit from your foray into the apple orchards.

Upside Down Apple with Pecan, Butter and Brown Sugar Topping

Now I have never made an upside anything prior to this pie so I was curious as to how I was going to manage to flip the pie after it was baked without having the majority of it ending up on the kitchen counter and floor. Knowing that I have a few 9″ pie plates, one with a larger rim than the rest, I baked the pie in a regular 9″ plate and came up with a fool-proof way to flip it (more on that later.)

This recipe came from an on-line search I did when looking for dessert ideas for this dinner party. When I saw the picture for Apple Upside Down pie on My Recipes (submitted by Laura Salter of Wichita Falls, Texas) I just had to give it a go. The chopped pecans are mixed with melted butter and brown sugar and poured into the pie plate. Your bottom pie crust is placed on top of them and then you fill that with your mixture of chopped Granny Smith and Jonagold apples, white sugar, flour and spices.  Our grocery store did not have Jonagold apples so I used Red Delicious.

Filling for Apple Upside Down Pie

Placing your top crust over the pie filling and pressing it together with the bottom crust, you bake this pie for approximately one hour until the juices are thick and bubbly, crust is lightly browned and the apples are tender.

Baked Apple Upside Down Pie Prior to Flipping

When you take it out of the oven your bottom layer of pecans will look like this.

Pecan Bottom Layer of Apple Upside Down Pie

The recipe instructs you to let the pie cool on a wire rack for 10 minutes then place a serving plate over the top of the pie and invert the pie onto the serving plate. I could just envision the warm pie collapsing and oozing all over the serving plate so that’s when I came up with the idea to place my larger pie plate over the pie and flip the cooked pie into it.

Apple Upside Down Pie Being Flipped into Larger Pie Plate

This worked like a charm and my first Apple Upside Down pie was a success! Some of the bottom pecan mixture will remain in the pie plate.  Just spoon them off and add them to the top of your pie.  We enjoyed this dessert with our dinner guests and a side serving of vanilla ice cream.  I think you will too!

Baked and Flipped Apple Upside Down Pie with Pecan, Butter and Brown Sugar Topping

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Care for Some Tea with Your Cookies?

September 3, 2014

NOTE TO MY SUBSCRIBERS:  If you haven’t been here for the last few posts, I have to tell you that I had to update my subscription widget as the old one wasn’t notifying you of new posts.  In doing so, I lost my subscriber list.  So, if you’d like to begin receiving my new posts […]

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Chock Full & Chewy Oatmeal Cookies

August 7, 2014

A “Girls Only Road Trip” happened this week for my daughter, grand-girls and myself.  We travelled to North Bay together to have a long over-due visit with some family members.  O.K. to be honest, one fellow was allowed to come.  Our dog Max.  Max is a quiet, well-behaved traveler and because Ron was working, we decided […]

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Run, Run, As Fast As You Can!

August 1, 2014

There’s a little story that goes with why I made these cookies.  A few weeks ago my 4 year-old grand-daughter Sophie and her big sister Ella were going on a little car trip with their parents.  Their drive would take about 4 1/2 hours and as always, their Mom made sure that pencils, markers, sketch […]

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Touching Bases

July 17, 2014

I’m counting my blessings and quite thankful that my little blog is not a business and a steady income generator.  I’m also pretty sure that Personal Paid Leave of Absences are not a benefit for self-employed business bloggers. After having taken the past three months off for just that purpose, I’d sure be in dire […]

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Newly Hatched Easter Chick Cake

April 21, 2014

Well, the long Easter weekend is almost over and I hope that everyone had a very enjoyable time with family and friends.  It was not the warmest Easter on record but given the long and very harsh Winter we had, it was just delightful to finally be able to spend time out doors without several […]

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Hearts and Shamrocks for Friends and Family

March 15, 2014

Ron and I have been in Florida for six weeks now and in just over two weeks times we will be heading back home.  We are hoping that all the snow will be gone by the time we arrive back in Perth but given the Winter that we left behind for sunnier and warmer climes, […]

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Bachelorette/Bridal Shower Lingerie Cookies

February 19, 2014

Lingerie cookies have long been a favourite choice for bachelorette/bridal shower get togethers but until January I had never been asked to make them.  After a phone call from new client Kim, that changed.  She was attending a shower in February that was being held at Disney in Florida (lucky gals!).  Long way to travel […]

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Ron’s Last Run

January 12, 2014

We are almost two weeks into a brand spanking New Year and I hope everyone had a wonderful Christmas season.  May 2014 treat you all well, may you stay healthy and may your friends and loved ones remain forever close. Starting off blogging this year not with a cookie post but rather with a special […]

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