Sticky buns

Long time sticky bun fanatic here (sorry, but cinnamon buns just can’t compete). For my first attempt, I decided to try out I Heart Eating‘s recipe with the only adaptation of using dry active yeast and preparing them the night before. They were ooey gooey perfection which I plan to make again and again!



1/3 cup milk

3 tablespoons granulated sugar

1/3 cup butter

3 1/2 teaspoons active dry yeast

3/4 cup warm water (105F – 115F)

3 cups all-purpose flour

1/2 teaspoon salt


3/4 cup brown sugar (packed)

1/4 cup granulated sugar

1 tablespoon cinnamon

1/4 cup butter (softened)


6 tablespoons butter (melted)

½ cup brown sugar (packed )

¼ cup granulated sugar

¼ cup dark corn syrup

¼ teaspoon salt

2 tablespoons water

1 cup coarsely chopped pecans (optional)


Line a 10-inch springform pan with a single piece of parchment paper, creasing along the edges to assist with fitting, set aside.

Mix yeast and warm water with a pinch of sugar. Allow to sit and froth for about 5 minutes.

Meanwhile, in a small saucepan over low heat, mix milk, sugar and butter just until butter melts and sugar dissolves. Cool to about 100-105 F.

Pour the milk mixture into the bowl of a stand mixer. Add the yeast mixture followed by 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.

With the mixer still going, add remaining flour, 1/2 cup at a time. Mix until dough starts to clean the sides of the bowl, scraping occasionally as necessary. Knead on low speed for about 2 more minutes, or until dough is smooth, elastic and slightly sticky to the touch.

Place dough in an oiled bowl, turning it to ensure the entire boule is oiled. Cover the dough with a plastic wrap and then a clean, dry dish towel. Let the dough rise in a warm place for about 10 minutes.

While the dough is rising, stir together the filling ingredients.

Turn the dough onto a well-floured surface, and roll into a 12×16-inch rectangle.

Spread the filling over the dough, gently pressing it into the dough. Leave a 1″ strip without filling on one of the 16-inch sides. Roll dough up lengthwise, gently pinching the seam to seal.

Oil the roll to prevent sticking and tightly wrap in plastic wrap, followed by heavy aluminium foil and place in the refrigerator overnight.

In the morning, pull out the roll and unwrap it. The plastic wrap may have torn slightly from rising overnight and this is fine.

Preheat the oven to 350 F.

Prepare the topping. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until combined.

Pour topping mixture into lined pan and sprinkle evenly with pecans. Cut roll into 12 pieces, and place over topping in prepared baking dish.

Cover the pan with the dish towel, and let the dough rise for about 15 minutes.

Bake for 30 minutes, or until the rolls are golden brown. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.

Let the sticky buns cool in pan for 5 minutes. Place a serving dish over the pan, and carefully invert pan. Remove pan, and replace any topping that has fallen off.

Allow buns to sit 10-15 minutes before serving.

Flourless Chocolate-Prune Cake

I came across the idea for this recipe quite by accident on David Lebovitz’s website. I am always a sucker for a flourless chocolate cake and, being intrigued by the notion of a reduced amount of processed sugar in exchange for the natural sugar of the prunes, I decided to give it a try.  I used the chocolate that I had in the house, some “dark” chocolate from Callebaut (about 7 ounces) and some bittersweet chocolate from Scharffen Berger for the balance.


Although the original recipe called for the prunes to be chopped finely before being plumped in the rum, I chose to cook the prunes whole in the rum and then purée the cooked prunes and remaining rum juice with an immersion blender. In large measure this was because my household includes a rather fussy eight year old that doesn’t like finding chunks of anything but chocolate in his chocolate cake but I also had a sense that I would prefer the prunes to be more subtle ingredient in the cake.

By accident, I only put in half the butter (6 tablespoons as opposed to 12) called for in the original recipe but fortunately it still produced an acceptable result. My changes resulted in an almost mousse-like texture that I really enjoyed.

The cake is very moist, which makes for a challenge when trying to obtain clean cut slices. By dipping the knife in very hot water and then wiping it between each cut, you can get very good looking slices. I served the cake with unsweetened whipped cream. If I had it on hand, I would love it with creme fraiche.

For the prunes:

6 ounces (170g) pitted prunes

1/3 cup ( 80 ml) rum, or another liquor that appeals to you

1 tablespoon sugar

For the cake:

12 ounces (340g) bittersweet or semisweet chocolate coarsely chopped

6 tablespoons (3 ounces, 170g) unsalted butter, cubed

6  large eggs separated

large pinch of salt

3 tablespoons sugar

Additional soft butter and flour, or cocoa powder, for preparing the pan

Preheat the oven to 325ºF (165ºC).

Simmer the prunes with the rum and 1 tablespoon of sugar in a small saucepan for a few minutes, until most of the liquid is absorbed. Remove from heat, cover, and let stand until cool.

Butter a 9-inch (23cm) springform pan. Dust the inside with flour or cocoa powder, and tap out any excess. I prefer to use cocoa for this.

In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and stir in the puréed prunes.

Gently beat the egg yolks and stir into the chocolate mixture.

In a separate bowl, or using a stand mixer, whip the egg whites with the salt until they begin to hold soft peaks. Continue whipping, adding the 3 tablespoons of sugar, one tablespoon at a time, until the whites hold their shape when you lift the whip.

Fold one-third of the beaten egg whites into the chocolate mixture thoroughly, then gently fold in the remainder a third at a time  just until no streaks of whites are visible. Don’t overfold.

Bake the cake for up to 40 to 45 minutes, or until the cake feels set close to the edges of the pan but the center is still rather soft to the touch and moist-looking. Mine took only half an hour to reach this stage, so keep a close eye on it!

Allow to cool. Run a thin knife around the cake to loosen it from the pan and remove the ring of the springform. The cake will keep for a couple of days, or if carefully wrapped it is suggested that it can be kept for up to 2 months in the freezer. (I can’t imagine getting it off the springform base intact to wrap it.)

Something Old, Something New, Something Borrowed, Something Blue

So I tried to think of what to make for my first recipe post.  I failed.  One friend suggested posting my favourite recipe, another suggested something I’d never tried.  Either way, I haven’t cooked since (unless frozen pizza counts).

A food/recipe blog is a commitment right? So here’s how I’ll proceed: wedding style.

Something old: you’re getting a family recipe and its gonna be simple.  Soy Sauce  Marinated Cucumber Salad.

Something new: a dish from one of my favourite blogs featuring my beloved eggplant. Makhouda D’Aubergine (recipe from The Traveler’s Lunchbox)

Something borrowed: Anona’s Sour Cream Lemon Pie from a wonderful family friend who my parents and I adore.

Something blue: thoughts were blueberries (too obvious), bluefin tuna (too expensive), blue (as in RARE because I don’t have the heart to ruin good meat) beef tenderloin (too good to not).  So Thai Beef Salad with Peanut-Cilantro Dressing it is, another family favourite.

Off to the market…

So I’d like to begin with an apology for the headline photo – I realize it’s glaring and I will replace it as soon as I have something better. Promise.

Now, I’m not the best cook, photographer, or writer, but I can assure you I LOVE food.  My hope for this humble attempt at a blog is to share recipes of some of the food I love. Many of these are family recipes which have been passed down, some are new efforts from other food bloggers, and others are from my friends who have kindly shared them with me.

My posts will likely be sporadic due to my hectic schedule so I will try to make them worthwhile.

Time to hit the grocery store and work on a first posting!