We can’t stop time…as much as I might want to, 2014 is literally a few days away.
To celebrate the upcoming new calendar year, I decided to change things up, with my first of hopefully many more, Fireside Chats!
What is a fireside chat? It just place where I get a little up close and personal with all of you. Chatting about things that make up my crazy (kosher) life – the good, the bad, the food, the kid, … a little taste of what’s going on. The Patchke Princess this year is branching out ( I know, exciting right?!!) Even though I will always be about THE FOOD, from time to time I would love to share other things that I am just as passionate about. Get ready for some more on family, cookbooks, my passion for travel, new home DIY projects, the latest fashion & beauty trends I love, books, products, restaurants….you know, the exciting fun & juicy stuff that makes up our lives.
There are big plans in works for this site in 2014, lots of new collaborations, upcoming events, exciting new ideas and posts…I truthfully can not wait for 2014, and the adventure it will take me (us) on!
Click on the video below to get all the fun new details about some exciting new things happening on The Patchke Princess!
AND PLEASE – also take a minute and comment below to tell me if you want to see more of it? Feel free to send me suggestions and your own thoughts.
With a new calendar year comes the (just a little scary -scratch that - terrifying) thrill of knowing that the next 365 days will be filled with all sorts of new things….unchartered waters.
Literally…anything is possible.
And even though officially, my new year started back in September (with Rosh Hashanah), the chance to stop and reflect this Jan 1st, & give my self a 2nd chance to recalibrate, is always a good thing in my book.
Wishing all of you, a truly giving, fulfilled and EASY 2014!
And for those of you who want to start 2014 off on the GIVING BACK note – see how to help support my CHAI LIFE LINE RUN FOR ELI GRADON! Get the tax deduction in before the NEW YEAR!!
SUPER EASY (NO Rise) Cinnamon, Chocolate & Raisin STICKY BUNS
Talk about doing things a little bit easier in 2014 – this recipe is just that – EASY!
Now I know I tagged myself the Patchke Princess.. but that certainly doesn’t mean I don’t love a good shortcut. Especially a shortcut that yields these not normally good sticky buns, and there was no waiting for yeast doughs to rise! Really.. does it get easier or better than that?
This recipe is an adaptation of Ina Gartens (FoolProof Cookbook) Sticky Buns Recipe.
12 tablespoons (1 1/2 sticks) unsalted butter (or margarine/ and or coconut oil to keep it pareve) , at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup walnuts or pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter (or margarine/ and or coconut oil to keep it pareve,) melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chocolate chips
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 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.
Nicely flour a wooden board or surface that has been covered in wax paper. Unfold sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with brown sugar, cinnamon, raisins and chocolate chips.
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 12 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 12 of the muffin cups.
Note: Some puff pastry’s come in 2 sheets – split the ingredients and do each roll separately according to the above directions.
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