magazine – Peaceful Reader

This recipe for Walnut-Chocolate Sticky Buns is a perfect reason to invite a few friends over for a late morning meal. I love this small recipe magazine from the Martha Stewart publishing company. It fits easily in my bag so I can take it to the store with me and each edition has a wide variety of recipes.

While writing this post though I could not locate the recipe on their website-frustrating-as I wanted to use the photo from the mag. It also has a side note that says I can find a video for this recipe using my iPad-I couldn’t find that either. Once I make them I’ll share my own photo. For now, enjoy…

Walnut-Chocolate Sticky Buns
Makes 9
(I’m going to make a double batch, of course)

2/3 cup heavy cream, divided
1 1/3 plus 2 T. packed light-brown sugar, divided
1 packet (1/4 oz) active dry yeast
2 1/4 cups unbleached (spooned and leveled), divided,
plus more for work surface
1 stick unsalted butter, room temperature, divided, plus m ore for bowl and pan
fine salt
1 large egg
1/2 cup roughly chopped walnuts (I think pecans would be great also)
1/2 cup semisweet chocolate chips

1. Heat 1/3 cup each cream and water and 2 T. sugar until liquid registers 110* – 115*. Add yeast. Let sit until foamy (my favorite part), 10 minutes. Transfer to a large bowl and add 1 cup flour. Using mixer, beat on medium to smooth. Melt 2 T. butter; add to bowl, along with 1 tsp salt and egg, and beat until combined. Beat in remaining 1 1/4 cups flour until combined. Transfer to a buttered bowl; cover with plastic top. Let sit in a warm place until doubled, 1 hour.

2. Preheat oven to 350*. Butter a 9-inch round baking pan (2 inches deep). In a pot, bring 3 T. butter, 2/3 cup sugar, 1 T. water, and 1/2 tsp salt to a simmer over medium. Cook until sugar is dissolved; whisk in remaining 1/3 cup cream. Pour into pan.

3. On a floured surface, stretch or roll dough into a 12 x 18-inch rectangle. Spread remaining 3 T. butter on dough, leaving a 1-in border on long sides. Sprinkle with remaining 2/3 cup sugar, nuts, chocolate chips, and 1/4 tsp salt. Starting with one long side, roll dough into a log. Cut crosswise into 9 pieces. Arrange over sauce. Bake until sauce is bubbling and rolls are golden, 30-35 minutes. Let cool 5 minutes. Run a knife around edge before inverting onto a platter. Serve warm.

Is your mouth watering? Mine is.

Weekend Cooking is a delicious meme hosted by Candace at Beth Fish Reads. Click on her link to find many interesting food-related posts.

I haven’t cooked it yet but in a moment of relaxing after school I found this recipe while paging through my new Vegetarian Times magazine. I’m plan to cook it; maybe just not this weekend. My plan is to put my feet up a lot this weekend. Starting now.

Potato and Cauliflower Burrito

1 15-oz can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves garlic, peeled
2 tsp. canola oil

1 small onion, halved and sliced (1 cup)

1/2 tsp. dried oregano
3 cups small cauliflower florets
1 medium Yukon Gold or russet potato (6 ozs), cut into 1/4-inch cubes
3 T. chopped cilantro
4 8-inch flour or whole-wheat tortillas, warmed
1 cup cooked brown rice, warmed
1 cup grated vegan Monteray Jack cheese

1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse puree forms.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion and oregano; saute 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 more minutes, or until cauliflower and potato are tender. Stir in cilantro.

3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.

***I’m going to use regular (real) cheese when I make this.

This burrito is only 360 calories with 10 g. of protein. There are 4 other burrito recipes included in this article, Better Burritos which states “forget those monster restaurant burritos that may be yummy, but are anything but low-cal. (A typical veggie burrito from a chain offering fresh ingredients clocks in around 750 calories-and that’s without guacamole.) (35-VT, June)

Golly, that’s a lot of calories for a veggie burrito!! I do love Chipolte’s burritos-not so much knowing this. I’m not much of a calorie counter but that’s a large number for one item. Perusing Chipotle’s website I have to say I’m still a fan as they do use good ingredients and they have a handy nutritional guide-I rounded up and only got about 500 calories so I wonder which big burrito VT is talking about.

Hope your weekend is lovely. Happy Mother’s Day to all. I dropped hints to Groovy Girl and Teenage Boy about taking me for a long walk at our local nature reserve, if its not raining that is. Either way it will be a beautiful day.

This post is linked to Beth Fish Reads Weekend Cooking meme. Everyone can play along with any food related post. Click over and see what she’s cooking up-it’s always informative.

Tag: magazine

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