Ending the week
After rain and snow and more rain, Friday started with fog which gave way to sunshine and an afternoon temperature of 62F – a Spring day!
And after my brief foray into packaged food, I got back on my “make it from scratch” path and made my own taquitos (Baked Breakfast Taquitos) for breakfast.
Last night a cold (well, cooler) front whooshed through. I heard a bit of thunder in the wee hours and this morning is gray, rainy and blustery.
So, I decided on a bit of lemony “sunshine” in the form of Lemon Sticky Buns. I’d seen Mel’s Kitchen Café’s Lemon Sticky Buns and they were on my list of things to try.
Mine are not as pretty as Mel’s since I used a mix of whole wheat pastry flour along with the white flour (1/4 whole wheat pastry flour, 1/2 white pastry flour and 1/4 all purpose white flour) so my rolls are light brown vs white.
But, they are good and tender and flaky! And next time, I am going to try adding some dried blueberries. Currants would be good also. Or dried tart cherries…
Lemon Sticky buns … a nice bit of lemony sunshine on a gray and rainy weekend morning.
***I also subbed goat cheese for cream cheese in the glaze. I’ve subbed goat cheese for cream cheese before. I use a mild goat cheese – the logs from Costco and I like it better than cream cheese in whatever. It goes especially well with the lemon.
5 Responses to “Ending the week”
You are so talented, Liz! I love your changes to the lemon sticky buns – plus, the bread(s) down your homepage thread look amazing (that dark rye one – yum!). I’m a Montana girl (Billings area – that’s where my parents still live although my own little family and I live in Idaho now) and seeing your snowy/mountain pictures makes me homesick for my favorite state. :)
Oh, Mel – that is high praise, indeed! You are my all time favorite food blogger and I believe I have made more recipes from your site than all others put together…with NARY a failure.
I have also learned so much from you – have read ALL of your posts on flour and dough as well as watched the tutorials. This “old dog” definitely learned many new tricks!
The dark rye – as noted, I decreased the molasses and was much happier. The first version was a bit too sweet for me. I also increased the baking time with “lid on”. I use a Dutch Oven for my no knead breads as my oven is not sealed well enough to use a stone and steam.
RE the pastry flour. I dithered a bit on my approach. I wanted some whole wheat in there. I make your fluffy whole wheat rolls using 100% whole wheat flour and the vital wheat gluten. Those are tender and fluffy. I think I will try a batch of the sticky rolls with vital wheat gluten and 1/2 whole wheat/1/2 white flour just to see. I buy pastry flour from King Arthur – it comes in small quantities and I like to “save” it for pie crusts…
See you at MKC and thank you so much for your kind words and comment.
OH, if you and your family are ever in my corner of MT…I’d love to have you over for a visit or meet up somewhere!
Your food always looks so delicious! If I came to visit, I would have to run a half marathon every day to stay in shape…
Margaret, That’s funny! Actually, the freezer is my friend – that’s why the rolls are on the 2 small pans…I stuck them in the freezer for a bit before wrapping them up (so the frosting didn’t come off) and freezing them in packages of 2. Even though they thaw fast in the microwave, it make me think a little first vs having them within easy reach.
your food pictures are once again fabulous! and i will be a new devotee and reader of mels kitchen…(its a great site)
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