What do you think the sex(es) of the twins will be?

Monday, March 23, 2009

calling all utahns!

I need a summer job. In Utah. Preferably writing/editing. Preferably paying more than $10/hour.

Any ideas?

Friday, March 6, 2009

Giveaway 2009!

It's giveaway time, ya'll!

The first FIVE people to post a comment on here will get a surprise in the mail from me (possibly handmade). No strings attached. Out-of-staters welcome.

Let the games begin! (And, if you want, you could also pass it forward on your own blogs...)

xoxo,
Lisa Lou

Bento Boxes

I'm loving these and am thinking about saving up for one. Which color do you like best?

Thursday, March 5, 2009

easy sticky buns

Paul & Jackie gave me this cookbook for Christmas. I've been making a lot of recipes from it lately. Baking is the one thing I always turn to when I'm trying to get out of other things I don't want to do so much (like cleaning or homework, for example).

I made this recipe on Sunday. I burned them a little, but they were still good, I think.

Easy Sticky Buns
recipe from Barefoot Contessa Back to Basics

12 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounce/2 sheets) frozen puff pastry, defrosted

for the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flou a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.