Sunday morning treats – Cinnamon Pecan buns


Happy weekend!!

happy weekend!

Holy cow, has it been a crazy week!

We’re full on in move prep – the movers show up to start packing in a week!


I can’t believe it’s that soon!

I don’t feel ready.

I know I’m not ready.

My last day at work was Friday – but, now, the real work begins.

We have a week to “de-junk.”

Seriously, we need to learn how not to “junk” to begin with!

The home-buying process is moving along quite nicely and hopefully, we’ll only be “homeless” for a few days.

*fingers crossed*

100 day burpee challenge – day 13!

Have you been keeping up?  I didn’t get my 12 done yesterday.  So, that means I have yesterday’s AND today’s to do.  Um, that’s 25 burpees.  *sigh*

Missing a day SUCKS!

So, I decided today was a cinnamon roll kind of day.

What?  You don’t agree?  Well, you’re missing out. 🙂

I found a recipe for Cinnamon Pecan buns that are absolutely amazing!


These don’t have the traditional icing but, you know what, they don’t need it.

The combination of brown sugar, cinnamon, and pecans makes a delicious topping and the icing would be too much.

The bonus about these buns?

They are made without any butter or oil in the dough!

The secret ingredient?

Cottage cheese!


I know!  I didn’t believe it either!  But, it really works – trust me!

AND, these are made without yeast so you can actually make them in less than an hour. 🙂

So, what are you waiting for?


Cinnamon Pecan Buns
makes about 15 buns

4 tablespoons unsalted butter, melted and cooled
3/4 cup pecans
1/2 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup cottage cheese
1/2 cup buttermilk
1 egg yolk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest (optional)
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt

1. Preheat the oven to 350 degrees. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.

2. In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground. Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.

3. Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.

4. Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. *NOTE* They weren’t kidding when they said the dough will be sticky. It is VERY STICKY!!! Make sure you keep the flour handy – you’re going to need it!
Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.

5. Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan. Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes.

6. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.

Recipe from Food and Wine

Question: What’s your favorite weekend morning treat?

– jennifer

Blueberry Buckle Coffee Cake

Hello! Hope everyone is having a great weekend! We rearranged the bedroom yesterday. I can’t believe how much bigger it looks! It’s nice to make a change every now and then. Of course, the added bonus of moving furniture is you get to vacuum the WHOLE carpet. 🙂

Then, date night!


If I were a rich man!


I’m married to a comedian. Haha!


This is when I remembered to take a picture of dinner. It was delicious!

And then, the morning after…..


Blueberries! What a perfect way to enjoy a lazy weekend morning. A cup of coffee (or tea, if coffee isn’t your thing) and a warm, comforting slice of toasty, cinnamon-y coffee cake packed with fresh blueberries.


Blueberry Buckle Coffee Cake

1/3 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, softened

2 cups unbleached, all-purpose flour (or 1 1/2 cups unbleached, all-purpose flour & 1/2 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries

1. Preheat oven to 375 degrees.

2. Make the topping: mix the sugar, flour, and cinnamon in a small bowl. Cut or rub in the butter with the side of a fork, two knives, or your finger tips until it reaches a crumbly state. Set aside.

3. Make the batter: Blend the flour, baking powder, and salt together in a medium bowl. In a large mixing bowl, cream together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture, beginning and ending with the flour. Stir only enough to blend. Gently fold in the blueberries.

4. Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or cake tester or knife comes out clean.

5. Let the buckle cool for 10 minutes. Loosen the edges with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.


Recipe adapted from King Arthur Flour

– jennifer

Iced Cinnamon Bun Scones

Good morning!

I went out for my first post-marathon run yesterday. Also got the chance to try out my new Saucony Kinvaras. I just love the look of those shoes! So, I charged my trusty Garmin and headed out the door. Um…..I’m not sure what happened but my first mile beeped at 8:05. What?! I certainly didn’t feel like I was running that quickly! I actually spoke out loud and said, “What? That can’t be right!” Thank goodness there was nobody around to hear this crazy lady talking out loud to herself! Haha! I just figured my watch was a little confused since the last time it was used was a week ago and 2,000 miles away. Hm, or maybe not.


Maybe it’s the shoes? 😉


That’s Max. Isn’t he just the sweetest? He turns 10 this year. 🙂

Brunch treat!

I was flipping through my compilation of recipes from a variety of cooking magazines and I came across this one. I’m honestly not sure why I hadn’t made it yet! Well, it was definitely time to fix that! You don’t need any special ingredients to make these and they are really easy. No cream cheese? Yeah, I didn’t have any either. I subbed in Greek yogurt. I love Greek yogurt. 🙂 Om nom nom!


Iced Cinnamon Bun Scones
Makes 8 scones

2/3 cup light brown sugar
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch dice, plus 2 tablespoons softened
1 1/4 teaspoons cinnamon
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1/4 cup cream cheese, softened
1 teaspoon lemon juice
2 cups confectioners’ sugar

1. Preheat the oven to 425 degrees. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the two tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs. Transfer the mixture to a bowl.

2. In the processor, combine the three cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.

3. Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.

4. Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.

5. In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners’ sugar until smooth. Spread the icing over the warm scones.

Recipe from Food and Wine magazine, March 2003

– jennifer