Sunday, November 6, 2011

Hanging Out

Our walls officially have pictures on them! Not every wall, but at least most rooms have some sort of accessories. It's only taken us how many months? Our curtains are slowly going up, too. It's really starting to feel like our home.

Apple Raisin Sticky Buns
adapted from Rachel Ray Magazine
2 tart apples- peeled, cored, and sliced 1/4 in thick
1 3/4 cups plus 1 tablespoon packed light brown sugar
1 1/2 sticks butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 tsp salt
2 large eggs
1 cup light cream
3/4 cup raisins
1/2 teaspoon ground cinnamon
2 tablespoons honey

Preheat oven to 400 degrees. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes.
Lower the oven temperature to 350 degrees. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder, and salt at low speed. Add 5 tablespoons butter and mix until crumbly.
In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the raisins, and cinnamon. Cut up 2 tablespoons butter and dot the dough.
Sprinkle the brown sugar mixture on top and cover entirely with the roasted apples.
Roll up the dough , jelly-roll style, and cut crosswise into 9 pieces; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, and the honey to a boil, stirring. Let cool slightly. Drizzle the sauce over the warm buns.

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