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Category Archives: #SmythFamilyFarmWC

Hello 2022 and a Tiramisu Recipe

Hello 2022 and a Tiramisu Recipe

It’s a new year, so let’s get it off to a good start by writing again. Truthfully, I’ve gotten out of my groove for some time. Covid hasn’t helped things, nor has farming and raising 8 chickens for the past year.

My niece Michelle and her boyfriend Nitin

I’ve loved being in my garden. It has brought me peace and a great deal of exercise which I love. For a 50 something lady, I’m doing pretty good health wise. About 80% of my family got Covid during the holidays. That includes my husband, whom I live with. It hasn’t been easy staying away from him since he works from home and has for the past almost two years. We get along great, but not having time to myself to write has been an issue. 

My Sister Julie, Me, Sister Susan and Brother Rick on Christmas Eve

I also gave up my gym membership two years ago and that’s where I wrote each and every blog post. I would order a beer and an appetizer after a workout and get to writing. I miss that space, but am happy to spend more time in my garden and with my chickens.

My “girlfriends” Babe, Arthur, Mabel, Burtha, Mary Kate, Caramel Corn, Dolly and Bee Bee have been a huge blessing in my life. They bring me joy each and every day. I spend time talking to them, feeding them, cuddling them and driving to local grocery stores to pick up fresh greens and almost spoiled fruit and veggies. If the chickens aren’t interested in celery, or peppers, or whatever, I compost it. Nothing gets wasted here. Sometimes the tomatoes or corn are good enough to eat for us. In which case, it becomes a bit of work and a time commitment for me to separate everything, refrigerate it and feed it or compost it, etc… I love to juice celery, turmeric, beets, ginger, carrots, apples, kale and spinach for Ken and me and then give the pulp to the chickens. They basically get to have any leftovers that we can’t eat. Spoiled girls for sure.

Back to Covid. Right now the Delta and Omicron variants are here in the Bay Area. No one knew they were ill on Christmas eve. Maybe they were asymptomatic, but it was a superpreader event like no other. So far, everyone has survived. Everyone was vaccinated. Not all of us were boosted, which means their cases will be more severe.

I listen to podcasts at night when I can’t sleep and one of them is from Vincent Racaniello called MicrobeTV. He is known as the Earth’s Virology Professor and he has guests that chat with him and answer questions. It is very interesting to me. Probably not something I should be listening to in the middle of the night, but whatever. I learn a lot about Covid-19 and what’s going on.

Sometimes I listen to the Live Twitter feed of theCovid-19:Updates for the US. My favorite is listening to Governor Murphy in New Jersey who speaks every Monday or Wednesday about the numbers of deaths, whether schools are open, stories about the people who have passed away, etc… Last year, I listened to Governor Cuomo in New York, but he has since lost his job. I love learning. It’s a passion of mine.

I haven’t baked as much recently. My friend Marie and I got together last October and baked tiramisu together. I have a few recipes that I use and I promised her that I would post the recipe. I know. I’m a little late. Oh well…

 Ohh. And I’ve been quilting too. I also attended a 5th birthday party for a special little girl in my life. The BEST day ever. I’ve made marajuana pound cake, apple cake with cannabis leaves which is GREAT for sleep, and cannabis butter from plants I grew last summer. Recipe coming soon.

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Billie’s 5th Birthday at a park in Walnut Creek

I attended a Holiday concert with Blackhawk Chorus that my son Andrew and good friend Denise Clark performed in which was a blast. 

From the Back left Sue, Nintin, Laura, Curtis, Andrew, Dan, Second row: Hanson, Michelle, Shannon, Nancy, and Terri Ann. And Me in front
Blueberry Pie

I spent Christmas day with my 2 boys, my hubby, my older sister Susan and my dad Ron which was unexpected, but so much fun. We made a ham, scalloped potatoes au gratin, and a blueberry pie with a heart shaped crust and Marion Berry ice cream.

My Daddio and Me with our #Smythfamilyfarmwc hats from my cute husband Ken
Here are the four of us on Christmas Day . Starting in Back: My Husband Ken , son Andrew. Second row: Son Curtis and Me
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Back to the recipe.

Tiramisu Recipe

You can purchase 30 small Savoiardi cookies instead of making ladyfingers. Or make a Chiffon Cake and use that instead.

Lady Fingers: 

Preheat oven to 350 degrees F.

 Butter a 12X16 inch baking tray. Line with Parchment paper and brush again with butter.

In a mixing bowl, whip the egg yolks with ¼ C sugar until ribbon stage and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining ¼ C sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture.. Fold in ½ of the egg whites. Then fold in ½ of the remaining flour mixture. Lastly, fold in the remaining ½ egg white mixture. Pour the batter into the prepared baking dish, and with an offset spatula, carefully spread the batter evenly. Bake for 12-15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. This can be made up to two weeks in advance, wrapped in plastic wrap and foil and stored in the freezer. 

Mascarpone Cream:

Ingredients: 

6 Egg Yolks

6 Egg Whites

1 C Sugar

¼ C Marsala

¼ C Italian Brandy

2 Lbs mascarpone cheese

2 sheets gelatin or 2 Oz unflavored Knox gelatin

¼ C cold water

2 ½ C Heavy Cream

Espresso Syrup:

1 C hot espresso or use 1 T dry espresso powder with water

3 T brown sugar

1 T sugar

1 teas lemon juice

1 teas vanilla extract

¼ C Kahlua

½ C grated Bittersweet chocolate (preferably Guittard or Ghirardelli) 

½ C Cocoa Powder Dutch Processed

Mascarpone Cream:

Directions

In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a ban marie/double boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste,( called sabayon). Remove from the double boiler and cool mixture over an ice bath or until room temperature. Whip the mascarpone cheese to soft peaks. Fold the cooled sabayon into the mascarpone until well incorporated. Place gelatin sheets in ¼ C cold water. After 5 minutes, pour mixture into a small pot and melt on medium heat. Cool. Fold melted gelatin into mascarpone sabayon mixture. Beat the egg whites to stiff peaks. Fold egg whites into mascarpone mixture ¼ at a time. Place heavy Cream in a cold bowl and mix until whipped or “chantilly” stage.Fold into sabayon mixture.Mixture should be smooth and light. Use as layers in the tiramisu or as needed. Can be made up to four hours ahead.

Espresso Syrup:

Brew fresh espresso. (or go to Peet’s Coffee or Starbucks and buy 1 Cup). To one cup of espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

Assembly of Tiramisu:

Divide the sheet of ladyfingers into 2 (8X10Inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8X10-inch) deep dish topped with 1 sheet of ladyfingers. (Or for fun use wine goblets) Pour one portion of espresso syrup on to the layer of ladyfingers until soaked using a brush. Repeat process. Sprinkle grated chocolate and cocoa powder on top of mascarpone. Lastly, top with remaining mascarpone cream, and cover with grated chocolate. Cover pan and refrigerate at least 2 hours before serving.

Note: If not serving right away, keep in freezer wrapped tight with plastic wrap and foil. (I’ve kept mine in freezer up to 3 months!) When ready to serve, transfer to fridge to defrost or take out of freezer and leave on the counter to defrost.Then top with whipped cream and chopped chocolate and a sprinkling of cocoa powder when serving.

Recipe was developed by combining Sullivan’s Sweets and Savories cookbook, Diablo Valley College’s Pastry Baking class tiramisu recipe, Food Network’s Barefoot Contessa and celebrity Italian chef Mario Batali’s recipe. You can double or triple the recipe to make a large amount to share with friends and family. 

I had to stop and take a break to bring treats to my chickens “girlfriends.” Ken stopped by Lunardy’s on his way home from soccer and picked up a box of sprouts, broccoli, butternut squash and seeds, spinach, carrot tops, celery and lettuce. They were thrilled. Brought out the garbages, transferred the laundry to the dryer, texted a few friends, replied to Instagram posts and here I am.

And it goes without saying that we miss my Mother in Law Nilda Smyth who died last October a week before she turned 90. We love you Grandma Nilda.

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Me and my husband Ken Christmas 2021

Happy New Year everyone and hope to be writing again soon.

Teri

 

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A Day in the life of a Food Blogger in Calistoga

A Day in the life of a Food Blogger in Calistoga

Being a food blogger and travel writer is fun and rewarding, but it also comes with a great responsibility. I feel obligated to share all the places I’ve explored, so you the reader, can feel like you have been there. I like to “shout out” the businesses that treat me well, because not everybody is treated with respect. I will share last Friday’s excursion to the wine country, and hopefully give you the inspiration to make a trip there yourself.

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Bar necessities at Solage Resort in Calistoga

Last week my friends Luann and Sandra came along with me to see the sights and visit the businesses along the Silverado Trail. We left around 10AM after I picked up my friends in the neighborhood. I always give options to stop at bakeries and coffee shops along the way. These girls wanted to go straight for the Napa Wine. 

Luann and Sandra in front of Silverado Resorts Market and Bakery

I ventured off HWY 29 and took the Napa/Lake Berryessa  exit, so we could begin our adventure along the Silverado Trail. In case you aren’t familiar with this area, it is an oasis of wineries splashed through everywhere you look. You can’t close your eyes and sneeze, or you might miss one. Lucky us, I saw a sign for Silverado Resort and I went directly there. What a piece of paradise we stumbled upon! They had a spa, (which I could have really taken advantage of), a golf course, tennis courts, a grill, an outdoor patio next to a cute market called Silverado Market and Bakery that sold fresh sandwiches, pastries, coffees, cold drinks, wine and beer. I never leave the house when I visit the wine country without a cold bottle in an ice bucket of pinot grigio, glasses, tablecloth and napkins. Always ready for a picnic if the opportunity arises. 

So I purchased a sesame seed bagel filled with smoked salmon and cream cheese and chose a passion fruit mousse pastry with mango and kiwi for us to share. I walked back to the care for the wine, glasses and napkins and we set up a nice little brunch to get our day started. It was perfect. Of course, we could have chosen a hot pizza from their outdoor pizza oven, or even gone to their grill which would have been okay as well. We relaxed, got caught up on great conversation, and had a delicious snack.

Next we encountered William Hill Estate and Winery. We walked up to their grounds and were immediately greeted and offered a splash of their prize winning white chardonnay. I gave my taste to Luann and Sandra since I was driving. They didn’t have time to seat us, or show us around, but we were told we could walk the grounds and look around. This place is so pretty, you feel like you are in heaven. There are flowers everywhere, lounge chairs looking over the fields of grapes, fields of yellow mustard, cool barrel rooms loaded with precious wine, a gorgeous conference room for private tastings and more. 

After taking a few photos at the last place we came across Reynolds Family Winery. Cameron Reynolds showed us around and offered to give us a tasting for $70.00 where we could lounge in their covered patio overlooking the pond. We decided against the outrageous prices, but walked around and enjoyed the art inside, drooled over their lavender bushes, took in the vibe of the cool leather couches, fresh flowers and jazz music,  and spied on the gorgeous spring bouquets of fresh flowers that were awaiting the next day’s members only grand opening outside. These laces are really a site to see. Sandra purchased a candle, and we were off to the next destination.

Sandra and Luann at Black Stallion Winery in Napa
Beautiful extraordinary succulents adorning an outdoor bar
Indoors at Black Stallion Winery. Limited hours because of Covid

Black Stallion Estate Winery was HUGE, with a large statue of a black horse on a water feature in the circular driveway. There were arches covered in white wisteria, cool water fountains and gardens of their Cabernet Sauvignon nearby. Sally Holmes roses were blooming and their granite rock studded fireplace adorned with a vase of pussy willows inside was spectacular. The staff wasn’t overly friendly and they weren’t open to the public yet for tastings, but I was able to purchase a cold bottle of their 2019 Sauvignon Blanc Napa Valley to share with my friends at lunch.

Black Stallion Winery

We had about an hour before our lunch reservation, so we took a side road and drove into Bann Inn at Oak Knoll. This place was something to take note of if you want to stay in the Napa Valley. They were providing lunch to guests in the gardens, but stopped to show us around a little. We didn’t stay long, only long enough to get a few photos and business cards so we can go back. Their fresh flowers of white roses, pink and white lilies, and blue hydrangeas placed carefully in gold lined dishes were stunning. I think I need to steal that idea. It’s style is that of San Francisco Chef Lalita Souksamlane. The décor of Traditional Design and shows off how luxurious Thailand can be.  Quite the show stopper of a Bed and Breakfast.

Next up, yes, there’s more, we ventured into Clos du Val which happened to be my favorite place so far. This winery was spectacular through and through. Everything about it said “classy”. The young man offered my friends a taste of their Gran Val Carneros, Napa Valley 2018 Estate Chardonnay. He had on a dragon shirt which reminded me of when my 8th grade son Curtis had to have a dragon shirt to wear to a dance. I think someone bought a bottle of wine and we said goodbye to the swarming swallows which had nested in their vine covered buildings. The insides were just as pretty all decked out in wood and grey planks, more leather pillows and benches, phenomenal art ,large stands of trailing succulents, round marble tables and colorful pillows made with tapestry. I didn’t even taste the wine, but I want to be there right now. 

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Clos Du Val Winery comfy couch and table
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Another spectacular view inside Clos Du Val Winery in Napa
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The Italian guy w the Dragon shirt posing with my girlfriends at Clos du Val Winery in Napa

I made reservations for lunch at Solbar Resort which I’ve always wanted to visit. We didn’t get there until 2:30PM, and we were told that they didn’t offer the lunch menu at that time. That was NOT what I wanted to hear since we were starving and I had looked at their lunch menu the night before and was dying for one of their salads. But at that point, we were tired and needed food, so their bar menu would have to suffice. Did I mention I’ve always wanted to go to this place? I’ve passed it dozens of times while taking my Dad to Twin Pines Casino. It is his favorite place, and I would joke that if we won at the casino, we would stay overnight at this Solage Resort. 

Lunch consisted of an avocado dip, with goat cheese, pumpkin seeds, a spicy oil, fresh mint, greens and chia seeds served with tortilla chips. We also ordered the sweet chili sauced chicken drumsticks and wings,  and spicy gulf shrimp lettuce wraps with glass noodles, pickled carrots, avocado, and nampla sauce. I brought my cold bottle of Sauvignon Blanc that I had bought earlier and the waiter graciously let us open it and serve ourselves. Honestly, it was the best setting, sitting out on their outside patio furniture, next to the pool, relaxing, eating pistachios that I had brought (never leave home without food), and sipping wine. We stayed there for at least 2.5 hours, ordered a butterscotch pudding with caramel sauce, Macallan whiskey,  toffee pearls, and whipped Chantilly, and a lemon cake with whipped mascarpone cheese and vanilla poached strawberries dessert to share. I could have ordered a coffee, but the girls were treating me to lunch, so I didn’t dare.

Their cheese plate of artisanal cheese, honeycomb, fruit compote, sea salt crackers, marcona almonds, mustards and charcuterie which walked by our table looked incredible. A must have next visit.

I can’t even believe I didn’t know about their spa amenities. I overheard the girls saying they thought they were in heaven after walking through the white walled, tall ceilings, white couches, white pillows and silver side tables waiting area. Of course, you better wait to schedule your treatment here because Covid has restricted the amount of people who can enter the outside bar/pool/mineral spa area. The cold ice water display toted it contained calcium, potassium, sodium, silica and trace elements. Also added to it was a ton of ice cubes, orange slices, strawberries and mint. There are signs everywhere saying it’s a “digital detox in progress” area and to “please be quiet.” Couldn’t we all use that in our lives?

And on our way back to the car, we couldn’t believe the display of colorful pink roses and purple lavender lining the Silverado Trail facing the parking lot. Just heavenly! Have I used the word heaven enough in today’s blog? I think so.

So I hope I’ve inspired you to take a day trip and explore Calistoga, and the wineries along the Silverado Trail. It’s a piece of paradise you won’t want to miss. And bring along a couple of really good friends that you haven’t seen in a while. You not only have made their day, but they have made yours.

Thanks for reading and stopping by. I hope you ask me a question or two or leave a comment below. Is anyone else in need of a body treatment? Who wants to go with me next time? 

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My version of Solage’s butterscotch pudding with caramel sauce and chocolate candy pearls from Kollar Chocolates

Here is my butterscotch pudding recipe that I think you can’t live without. I don’t think I can compete with Solage’s pastry chef, but I gave it a try yesterday and it turned out pretty tasty. It could have used a dollop of whipping cream to lighten it up, but I gave most of my heavy cream to my son Andrew. He was celebrating his 6 month anniversary of dating his girlfriend Shannon yesterday, so how fun for them to have extra cream in the fridge. Lol. Andrew loves to cook, so I bet he made her something amazing. In any case, here’s the recipe:

 Boosey Butterscotch Pudding

Ingredients:

1 C Dark Brown Sugar (Or if using light brown sugar add 1 teaspoon of molasses)

6 T Water

1 teas Maldon salt

2 C Heavy Cream

2 C Whole Milk (I used Macadamia milk and added 1 T powdered Milk cause I was out of milk)

6 T Corn Starch

7 large Egg yolks

6 T Unsalted butter softened, cut into chunks

2 teas Alexander Murray Scotch Whiskey 18 yr old (Can substitute w rum extract or more vanilla)

1 teas vanilla paste

1 vanilla bean sliced down the middle

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Ingredients for my butterscotch pudding. Used fresh egg yolks from my chickens

Directions:

Melt the brown sugar, salt and water in a large pot over medium/medium low heat. Bring to a boil and cook for 5 to 6 minutes, NOT stirring and not letting it burn. You can turn the heat down if necessary. Set aside to cool.

In a separate small bowl, mix the cornstarch with a little of the milk and stir until combined. Add the egg yolks and mix until smooth.

Add the cornstarch mixture to the rest of the milk, add the cream and whisk until combined. 

Return the brown sugar pan back to the heat. Add the milk/cream mixture and vanilla bean to the partially cooled brown sugar whisking constantly. It may seize up, but keep stirring and it will come together as you cook and whisk it. Bring it to a boil over medium low heat and cook until thickened. Keep scraping the sides and bottom of the pan with a rubber spatula.

Once the pudding is thick enough, take it off the heat, and put it through a fine mesh strainer. 

Add the room temperature butter, vanilla paste and whiskey to the pudding and stir until combined. Pour into a large bowl or into individual sized serving dishes and refrigerate until cool.

Next make the sea salt caramel sauce. Follow the recipe from this previous  blog.

Top the cooled caramel into the cooled butterscotch pudding dishes. Top with chocolate or toffee pearls from Kollar Chocolates or your favorite confectionery. Serve a dollop of whipped cream on the top of the pudding. It seriously needs this or it’s too sweet.

This recipe makes enough for 13 individual sized servings.

 

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Eating our way through Napa and smudging herbs

Eating our way through Napa and smudging herbs

    Hey everyone! It’s great to be writing again. I’ve had quite a few distractions since I‘ve last written. My son Curtis introduced me to Club House, a new app on my phone. It’s super interesting and worth looking into. I’ve also started listening to The Bible in a Year Podcast with Father Mike Schmitz. I was raised Catholic, but have never read the bible. It has been interesting so far. I’m also raising chickens, baking bread from scratch, making nutritious meals and entertaining occasionally. I spend a lot of time in the garden composting, weeding, seed sowing, planting vegetables and bulbs. The garden is popping right now with paperwhites, daffodils, snow drops, anemones, calendulas, rosemary, borage, lemon balm, mint, and much much more. I hike with friends, my sister or my husband regularly. It’s a passion. I love working on puzzles when I find the time to sit. There is always so much to do around the house. And don’t forget cookie baking. I also made a yummy gluten free crispy ginger cookies recipe this week. I can share that recipe too.

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Did I mention my trip to Napa with my girlfriend Marie? We started at the Model Bakery where we purchased scones, wheat bread, focaccia, and apple pies. Next to it was The Fatted Calf, and if we weren’t going to be gone all day, I would have gotten something to barbeque for dinner. They had every kind of meat, pork, duck, sausage, bacon, salami you could think of. Back to the bakery. Marie got an oatmeal raisin cookie too, and saved it for her husband Ron. We had them slice the bread and divide them up so we could both bring some home to our families. I’ve since made a grilled cheese with tuna salad on the wheat bread. Soooo gooood. Next we walked through Ox Bow Market. If you haven’t been there, it’s a must see. Of course we had to stop at the Napa Valley Distillery, Anette’s Chocolates and Hudson Greens and Goods. You can find Ritual Coffee, Napa BookMine, The Olive Press and our favorite Whole Spice. We then walked to town and had lunch at the Archer Hotel Roof Top where we enjoyed olives, crostini, beet salad and good wine. It was a glorious day and I’m thankful for a day with my friend Marie.

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Bakery Items at Model Bakery. Decided to go after seeing a post from a friend about their English Muffins

Today I planted seeds of dill, Thai basil, Genovese basil, sweet peas, snow peas, and microgreens. I attended a class on Smudging on Club House today and learned which herbal plants can be used to make these potent dried bundles. They can be used for practical reasons, or spiritual or ceremonial purposes. Antimicrobial Sages, yarrow, calendula, mullein, mugwort, cedar, juniper, English lavender, rosemary, sweet grass, palo santo, thyme, bayberry, oregano, frankincense, myrrh, peppermint, basil, lemon grass, clove, cinnamon,blue spruce, dill, bay leaves, and eucalyptus are many of the herbs used in making the smudges.I’m still learning about the health benefits of burning these herbs. Many tribes from the ancient ways and traditions believe these herbs are sacred, have special healing effects and cleansing essence. They can help low vibration energies.

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Blueberry scone from Model Bakery

I bake with cinnamon, ginger, cloves and cardamom whenever I make oatmeal cookies or gingerbread cake. These are my favorite warm spices. I wrote a blog and shared a gingerbread cupcake recipe. My son and his girlfriend Shannon made it together yesterday. It tasted terrific, but the cupcakes didn’t rise correctly, so I have to go back and make the recipe again myself. We still ate the moist crumbles with a white chocolate buttercream frosting. They were delicious.

It’s after 5PM already, and I have to bring in the chickens and make dinner for my husband. I’m planning on preparing a white fish with a pineapple mango salsa for dinner. It’s so yummy. I might have to share the recipe with you.

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Pecan Sticky Rolls

Brioche

Sponge= Pre dough

Ingredients:

2 ¼ t dry yeast

⅓ C warm Milk

1 egg

¼ C sourdough starter

1 C All Purpose Flour or Bread Flour

Directions:

Place all ingredients in a stand mixer and combine on medium to medium low speed until combined.

Sprinkle 1 Cup All purpose flour/ bread flour (I use ¼ C. Hard Red Wheat, ¾ C Bread flour over dough so it doesn’t dry out. Let rest and rise for 30-45 min.

The sponge adds flavor to the brioche and keeping quality.

Ingredients:

 ⅓ C Sugar

1 T Kosher Salt

Crack 4 eggs into a separate bowl (approx ¾ C.)

¾ -1 C softened butter

Directions:

Place sugar, salt, and eggs alternatively with 1 -1/12 C. more Flour into stand mixer.

Using the dough hook, slowly incorporate all these ingredients adding the softened butter a Tablespoon at a time at the end until all of it is added.

Mix on medium to med high speed for 7-9 minutes until you hear the slap sound when the dough hits the bowl.

Transfer to a clean buttered bowl. Cover and let sit until it doubles in volume about 1- 2 hours.

Deflate and redistribute the dough by gently lifting edges of dough a little from the bottom, turning the bowl as you lift the dough.

Place the dough into the refrigerator for 4-6 hours or overnight.

At this point you can divide the dough in half and keep the other ½ of the dough covered in the fridge.

Pecan Sticky Buns

Pecan Sticky Buns

Smack the dough with a rolling pin  on a lightly floured flat surface into a 11/14 square or rectangle. Touch as little as possible. Dot in 3 0z softened butter onto dough. Fold over itself. 1/2 up and 1/2 down.

Roll out again. Dot with 3 oz softened butter. Fold over itself again. 1/2 up. 1/2 down. Place on a sheet pan and place in fridge for 1/2 hour to chill.

Sprinkle counter with four. Roll out dough with a floured rolling pin to 11/14 rectangle using plenty of four so it doesn’t stick. Crack 1 whole egg into a dish and whisk it until combined. Using a pastry brush, brush on egg wash onto dough. Sprinkle 4 T sugar and 1 teas cinnamon onto dough evenly leaving an inch or two at the edge free of cinnamon and sugar. Sprinkle 1/2 C toasted chopped pecans onto dough. Use more egg wash so it seals when you roll up. Roll up away from you, making sure to seal the edges. Set on a sheet pan and set in freezer for 45 min. so dough will slice easier.

Prepare a round baking dish with 1 stick of softened butter and sprinkle 1/2 C light brown sugar on top of butter.

Cut roll of dough into 1 1/2 ” slices or 7 pieces. Put 3 pecans on each slice and place pecan side down into prepared pan.. Place cinnamon rolls next to each other and let rise again for 1 -1 1/2 hours at room temperature. You can leave in fridge over night and place on counter for 1 hour before baking.

Bake in a 325 degree preheated convection oven or 350 degrees oven for 20-25 minutes. Remove from oven invert onto a dish and cool.

Enjoy!

Thanks for joining me here. I appreciate your comments and feedback if you have questions about my recipes or the smudging. 

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Great friends in front of Napa’s fine art sculptures. I love hearts

Teri

 

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