Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
Ina's holiday stick buns are filled with cranberries and white chocolate!
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Holiday Sticky Buns
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 5 min
Cook: 30 min
Yield: 12 sticky buns
Ingredients
12 tablespoons (1 1/2 sticks) 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 ounces/ 2 sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1/2 cup dried cranberries
1/2 cup white raisins
Directions
Preheat the oven to 400 degrees f. 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 12 tablespoons of 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 flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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.
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Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
RECIPE:
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Cinnabon Inspired Cranberry and Pecan Cinnamon Rolls | Montvale Bakes
This is a mashup of a few of our favourite cinnamon roll recipes, specially made with Christmas in mind. We love Cinnabon and this is the closest comparison we’ve created, with the addition of those traditional seasonal flavours of cranberry and pecans. We hope you enjoy this easy twist on a classic.
Dry ingredients:
450g plain flour
60g caster sugar
Teaspoon salt.
7g instant yeast.
Wet:
120ml warm water
60ml milk
60g room temperature butter
7g active yeast
1 large egg
Filling:
70g soft spreadable butter
1.5tablespoons of sugar
60g light brown sugar
75g roughly chopped pecans
60g dried cranberries
Glaze:
120g sifted icing sugar
3-4 tablespoons on milk
Small pinch of salt,
Splash of Vanilla extract
Pumpkin Bread with Pecans and Cranberries | An Easy Quick Bread
Jill shows you how to bake a moist pumpkin bread with pecans and dried cranberries. It's almost fool proof. You will love this super moist fall quick bread!
Other Autumn Recipes from my channel:
Cozy Autumn Soup:
Ultimate Apple Crisp:
Creamy Roasted Butternut Squash Soup:
Pumpkin Snickerdoodle Cookies:
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RECIPE: Pumpkin Nut Bread with Pecans and Cranberries
Jill 4 Today October 26, 2021
Preheat Oven to 350 F
Prepare a 9” x 5” loaf pan: Oil the sides and bottom of the loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread
INGREDIENTS:
1¾ cups all-purpose flour
3/4 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground all-spice (cloves will also work in place of all-spice)
1/2 teaspoon ground nutmeg
(If you don’t have all the spices, substitute 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon)
1 1/2 teaspoon vanilla extract
2 large eggs, whisked to combine
1 1/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup avocado oil
1/4 cup milk
3/4 cup chopped nuts of your choice (I used walnuts) Hazelnuts would be great in this recipe. Or even pumpkin seeds. If you like you can use raisins instead of the cranberries.
INSTRUCTIONS:
In a medium size bowl, combine the eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and the vanilla extract. Whisk to combine to combine. Set aside.
In a large bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well to combine.
Pour the wet mixture into the dry ingredients and mix to just incorporate the wet with the dry ingredients – don’t over mix. Add the nuts and cranberries. Lightly mix the fruit and nuts through the batter.
Add mixture to a oiled 9” x 5” loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread.
Bake for about 1 hour. Check it with a toothpick at about 50 minutes. If the toothpick comes out clean the bread is done and can be removed from the oven and placed on a cooling rack. If the bread is not done, try it again in 2 minutes and longer until the toothpick comes out clean.
Leave the bread in the loaf pan for 10 minutes before removing it from the pan.
Continue to cool the bread on the cooling rack – at least 40 minutes.
Bread should be stored in the refrigerator if not consumed within 24 hours. It can also be easily frozen.
ITEMS I USED TODAY IN MY KITCHEN:
Pyrex Glass Bowl Set:
Tovolo Silicon Tool Set:
Mini Spatula Set:
Clear Glass Prep Bowls:
Wilton Baking Sheet:
Reynold’s Parchment Baking Sheets:
Pyrex Glass Measuring Cup Set:
Wilton Loaf Pan:
OXO 9” Whip:
Cooling Rack:
Holiday Spice Essential Set:
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Apple and Cranberry Crumble | Gordon Ramsay
An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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The Best Orange Cranberry Cinnamon Rolls Recipe - Rollos de Canela
If you are ready to try The Best Orange Cranberry Cinnamon Rolls Recipe - Rollos de Canela? Then give this recipe a try, you will not be disappointed. Thank you for watching and please share my channel with family and friends.
Check out my Etsy shop, I make Face mask. Great selection with more coming soon.
DOUGH
4 Cups flour
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 envelope)
1 ½ teaspoons kosher salt
1 cup evaporated milk
8 teaspoons unsalted butter, 1 stick plus more for bowl
2 large eggs, beaten, at room temperature
Zest of 3/4 navel orange serve the rest for cranberries
FILLING
½ cup (1 stick) unsalted butter, at room temperature, plus more for dish
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons ground cinnamon
1 cup chopped dried cranberries
Juice from 1 orange & rest of zest
¼ teaspoon kosher salt
1 cup chopped pecans
Icing
2/3 cup powdered sugar
4 tablespoons evaporated milk
Zest from 1 orange
OVEN 350° bake 25-35 minutes
Silicone rolling in
Yeast
Evaporated milk
Saran Wrap
Dried cranberries
Dough bench scraper
Powder sugar
Pecan pieces
Whisk
Casserole glass dish
Pastry brush
Stand Mixer
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