Honey Pecan Sticky Buns

November 29th, 2010 § 0 comments § permalink

Makes 6 buns

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more for drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in hoeny, brown rice syrup, and sugar, and bring to a gentle simmer.
Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼-inch.

Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evenly into muffin tins or onto sheet tray and place buns cut-side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

Recipe by Ashton Keefe

Honey Pecan Sticky Buns

October 18th, 2010 § 0 comments § permalink

Makes 6

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more from drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in honey, brown rice syrup, and sugar, and bring to a gentle simmer. Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼”.

Brush dough with honey mixture going to about 1″ around. Next, spread mascarpone mixture evenly on top anf top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evening into muffin tins or loaf pan and place buns cut side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

©Recipe courtesy of Ashton Keefe.

Cherry Chocolate Chip Muesli Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

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