Quick Apple Sticky Buns

Quick sticky buns

Over 20 years ago, a young woman traveled to Sedona and stayed, on recommendation, at Don Hoel’s cabins. They were a cluster of small cabins near Oak Creek, looking a bit tired, but still cozy and homey, each with a kitchen, fireplace and a separate bedroom.

12 years later, she returned to Sedona and the first lodging she considered was Don Hoel’s. She was disappointed to learn she couldn’t reserve a cabin – the owner was selling and the cabins were closed. She stayed just down the road at Junipine, at a place that was neither cozy nor homey. During that trip, she drove past Don Hoel’s and saw the large “For Sale” sign across the closed gates. Even then, she daydreamed about buying it. The place was big – over 20 acres, with 20 cabins and a market. Her thoughts on the matter stayed in the daydream world.

The woman is back again. The place is now renamed, owned by a young couple for the past 5 years . They’ve polished the place up, adding the much needed character, and turned it into a little gem. The woman, who is not so young anymore, is envious. Again, she thinks “I could do that” and this time she doesn’t consider it just a daydream.


Quick Apple Sticky Buns

I don’t usually use packaged or pre-made products and call them my own, but sometimes busy mornings call for shortcuts. Adapted from Real Simple Quick Sticky Buns.

Ingredients

  • 2 Tablespoons unsalted butter, sliced into 10 pieces
  • 1 medium apple, peeled and grated
  • ½ cup pecans, chopped
  • 3 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 1 7.5 ounce tube refrigerated buttermilk biscuits
  • ½ cup powdered sugar

Directions

  1. Preheat oven to 375 degrees. Drop a piece of butter in the bottom of 10 muffin tins. Divide apple among tins and sprinkle with pecans, brown sugar and cinnamon. Top each with a biscuit.
  2. Bake until golden brown, 8-12 minutes. Remove from oven, cover with a baking sheet and flip the tin over. Tap the bottom to release the buns.
  3. Combine powdered sugar with enough water to make a thick glaze. Drizzle glaze on still-warm sticky buns. Serve warm.

Caramel Latte Frosting

Caramel Latte Frosting

Mmm…frosting. Don’t mind if I do!

“Happy Anniversary!” – or is it “Happy Birthday?” We’re 9 years old today. For a girl who can’t stay committed to much of anything, I’m astonished to find TwoBitTart is still going – and growing! I starting this blog in 2008 with a different name (Phorenications) and a different mission – and nine years later, what began as a silly little hobby has grown into a big part of my life. This anniversary deserves some cake – like Bananas Foster Cake with Caramel Latte Buttercream Frosting.


Caramel Latte Frosting

  • Servings: Frosts one 8” round cake
  • Print
Caramel and coffee flavor this not-too-sweet frosting

Ingredients

  • 2 Tablespoons water
  • 6.5 ounces sugar
  • 3 Tablespoons strong coffee
  • 3 Tablespoons heavy whipping cream
  • 3 egg yolks
  • Pinch salt
  • 7 ounces softened butter

Directions

  1. Combine water and sugar in a small saucepan. Cook over medium heat until sugar melts and turns coppery brown. Remove caramel from heat, cool slightly, and add coffee and whipping cream (caramel may bubble).
  2. In the bowl of a stand mixer, beat yolks. Add caramel to yolks in a steady stream. Continue whipping until mixture has cooled to body temperature. Add 1/3 of butter and whip. Add remaining butter and whip until frosting is pale tan, fluffy and a spreadable consistency. In addition to banana cake, this bittersweet frosting would pair nicely with rich chocolate cake.

Savory Brussels Sprout & Caramelized Onion Galette

Savory Galette

Every Superhero has one great nemesis. Batman has Joker. Superman has Lex Luthor. My nemesis is named Inertia. Inertia convinces me to sleep an extra hour; she calls me to my comfy couch, and encourages me to get lost in formulaic television rather than creating something of my own. Inertia’s power frightens me. Without her, there’s no telling what I can do, yet I don’t know how to rid myself of her. This layoff has given me approximately 40 weeks to reinvent myself. 40 weeks seems like plenty of time, but not when Inertia sits at my left hand, whispering to me, “Tomorrow, tomorrow, start tomorrow.”


Savory Brussels Sprouts & Caramelized Onion Galette


Ingredients

  • 1 Tablespoon butter
  • ½ onion, sliced
  • 4 Large Brussels sprouts, cut in half and finely shredded (about 1 1/2 cups of leaves)
  • 1/3 cup Canadian bacon, finely diced
  • 1/3 cup crumbled feta cheese
  • 1 1/3 cup All-purpose flour
  • ½ teaspoon salt
  • 2 teaspoon fresh thyme, chopped
  • 1/3 cup canola oil
  • 3 Tablespoons plus 1 Tablespoon milk

Directions

  1. Sauté onion in butter until beginning to soften. Add Brussels sprouts and bacon and continue cooking until onions are soft and golden. Sprinkle with salt and pepper and set aside.
  2. Preheat oven to 350 degrees. In a medium bowl, combine flour, salt and thyme. Combine canola oil and 3 Tablespoons milk in a measuring cup. Pour oil mixture over flour mixture and mix well. Place dough between two sheets of waxed paper and roll into a 12” circle. Place on a sheet pan, remove waxed paper.
  3. Spread filling on dough, leaving a ¾” border. Sprinkle filling with feta cheese. Brush border with remaining 1 Tablespoon milk, fold border towards center, just barely enclosing filling and pleating as you go. Brush top of dough with any remaining milk.
  4. Bake galette 25-30 minutes until crust is golden brown.

Roasted Corn and Chimichurri Salad

Corn Salad

Remember how you suffered through the last week of school before summer vacation? You couldn’t wait for summer to begin, concentrating seemed impossible, time in the classroom dragged on forever, and you were incensed if teachers asked you to do any actual work. You just had to get through those…last…few…day.

Déjà vu. I’m one week away from being officially laid off and the hour can’t arrive soon enough. I’m anxious for the moment when my time is once mine to spend as I desire. Sign my yearbook already and let’s get on with it.

In honor of the season (although it doesn’t officially begin until Monday), today’s recipe highlights a summer produce classic – freshly-picked sweet summer corn.


Summer Roasted Corn and Chimichurri Salad

Sweet summer corn pairs well with Argentina’s zesty chimichurri sauce used as a dressing.

Ingredients

  • 1 clove garlic
  • 1 bunch flat-leaf parsley, tough stems removed
  • 1 bunch cilantro
  • ¼ cup white vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt
  • 3 ears corn, roasted
  • ½ cup yellow or red cherry tomatoes, cut in half
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, cut in half and thinly sliced

Directions

  1. In a food processor, finely chop garlic. Add parsley, cilantro, vinegar, oil, cayenne, and salt. Pulse until finely chopped. Set chimichurri aside.
  2. Cut corn from cobs. In a medium bowl, combine corn, tomatoes, bell pepper, and onion. Drizzle with ¼ cup chimichurri and combine (you will have leftover chimichurri).
  3. Side aside for 30 minutes to allow flavors to blend. Serve with 7-minute eggs, if desired.

Golden Beet Salad with Warm Goat Cheese

Beet Salad with Warm Goat Cheese

Hearing your manager say the words, “Laid off” strikes fear and panic in most of the corporate set. When those words rang in my ear last week, I heard “freedom” and “new beginnings” and “free time.” I’m sure the severance package softened the blow considerably. So, if all goes as planned, I happily become a member of the unemployed starting in mid-June.

Regarding what I’m going to do next, I plan on taking a nice chunk of time off and then I have a few ideas. I’m quite sure cooking will be on the agenda – and possibly buying an Inn.


Golden Beet Salad with warm goat cheese

I hated beets growing up, but can’t get enough of them as an adult, especially golden beets. This recipe is adapted from one I learned during culinary school.

Ingredients

  • 6 golden beets, peeled and cubed
  • 4 Tablespoons red onions, finely chopped
  • 2 Tablespoons fresh thyme, finely chopped
  • 2 cloves garlic, grated
  • 2 Tablespoons Sherry Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon fennel seeds, toasted and slightly crushed
  • 4 Tablespoons Olive Oil
  • 1 log Chèvre (goat cheese)
  • ½ cup panko bread crumbs
  • 1 egg, well beaten
  • 1 Tablespoon butter

Directions

  1. Cook beets in salted water until knife pierces beets easily 10-20 minutes. Drain beets.
  2. Meanwhile, in a medium bowl, combine onions, thyme, and garlic
  3. In a small bowl, make vinaigrette by combining sherry vinegar, mustard and fennel. Slowly whisk in olive oil.
  4. Gently combine warm beets and vinaigrette with onion mixture. Season with salt and pepper. Cover and let flavors combine for at least 30 minutes.
  5. Cut Chèvre into 6 even rounds (this is most easily done with unflavored dental floss). Dip each round in egg and then cover well with bread crumbs. Freeze rounds for 15 minutes.
  6. Melt butter in a medium skillet over medium high heat. Add Chèvre and sauté on both sides until bread crumbs are golden brown and cheese is beginning to melt.
  7. Serve beet salad with warm goat cheese rounds.