a month like this

a month like this: "

Oof.

Now that was a week.  Or two weeks?!  No, it can’t be!  But, I guess it has been.  After posting on July 15, the midpoint of the month, the balance of July proceeded to swallow me whole.  There was a lot of time at the office and then waning hours of daylight spent soaking up the warm, un-air conditioned air.  There was a trip to Cleveland for work, which involved a mediocre hotel and less-than-mediocre food.  But then, oh then, there was a trip to the mountains, to Park City in particular, for some dear friends’ wedding.

It was a weekend for the ages (photos here!) and, miracle of miracles, I didn’t even die in the middle of my maid of honor toast.  The bride was beautiful, the groom was dashing and it was a much, much needed get-away.  But, before that, there was a weekend that involved not one but TWO parties at our house.  A weekend that was sandwiched by fairly insane work weeks.  So, um, right—see above re: much-needed get-away.

First, on that Friday night, we threw a going away party for Maggie and Matt, the bride and groom who are not only just married, not only honeymoon-bound, but who are also headed to a new home in Minnesota later this month.  I’m not exactly thrilled with the moving-away-from-Chicago state of affairs but, as far as new homes go, I think Minnesota will suit them just fine.  The party was rained out, but no one seemed to mind.  We sipped cold beers and dined on a decadent chocolate cake and implored Matt and Maggie not to go.

Then, on that Sunday morning, because I am clearly crazy, I hosted a brunch for my sister’s best friend Taylor, who is getting married in a couple weeks and who was in Chicago for her bachelorette party.  Time was tight and these cinnamon rolls—Ina Garten’s Easy Sticky Buns—were just the thing.  Really, they should be called Dead Easy Sticky Buns.  Or, Sticky Buns So Easy You Can Make Them In No Time, Which You’ll Need When You’re Having A Month Like This.

And I should work into that title that they’re delicious—because they are that too.   And pretty—little spirals of puffed down, lacquered with a shiny caramel. And, with that, I’m turning my sights on August, which I’m hoping will take a turn toward the slow and lazy.

Easy Sticky Buns

Ina Garten

Yield: 12 buns (or 24 mini-buns, as pictured in this post)

As is the case with many Ina Garten recipes, I suggest you ignore the indecent amounts of butter and sugar that follow.  Trust me, you won’t be sorry.  Also, I made this recipe in a mini-muffin tin.  If you do so, be sure to place the muffin tin on a rimmed baking sheet, as the recipe advises, because there is likely to be a bit of overflowing, molten caramel goodness (which, of course, becomes the opposite of goodness when soldered to the bottom of your oven).

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus 2 tablespoons melted/cooled butter

1 cup light brown sugar, lightly packed and divided

1/2 cup pecans, chopped in very large pieces

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

3 teaspoons ground cinnamon

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.

Lightly flour a wooden board or stone surface. Unfold 1 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 1/3 cup of the brown sugar, and 1 1/2 teaspoons of the cinnamon. 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, each about 1 1/2 inches wide. 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. Be careful – they’re hot! 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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