That's a pic of some of the sticky buns I made for my family this morning as a surprise. They're absolutely RIDICULOUSLY easy to make. No one ever believes me though. Try them and impress your family and friends (recipe posted at the bottom of the post). They'll think you're a baking god/goddess and you can bask in their sugar-induced glow!
I've been having fun with my family (while working electronically with my collaborators on a grant application! Sweet multitasking!). Sunday when Ev and I got in we went grocery shopping with my dad and Nai Nai (grandma on my dad's side).

dang, look at those bags under my eyes. I was tired from travel and from going to the five different grocery stores my Nai Nai and dad wanted to go to. Seriously. Five. Because there were specific brands and prices that were better at each. At least my Nai looks cute here!

One of the grocery stores was this Mexi grocery that I LOVE. They carry my favorite tortillas (La Finca - made in Oakland!) and they make the most delicious fresh pan dulce. Seattle Mexi bakeries I've been to don't seem to have enough foot traffic to bake fresh everyday. So a lot of the Mexi breads I've tried up there have been disappointing. Not the case here in the Bay Area. So I got my fill. Check out that platter of goodies!

droooooool. There were too many tasty looking things. I couldn't take them all home. I woulda made myself sick.

You see my dilemma, right? ;)
okay, no Mexi baked goodies for you, but you can make the sticky buns from the top of the post. :)
Easy Sticky Chocolate Pecan Buns
adapted from Ina Garten (Barefoot Contessa) recipe
Ingredients
•8 Tb (1 stick) unsalted butter, at room temperature
•1/3 C light brown sugar, lightly packed
•1/2 C pecans, chopped in very large pieces
•1 package (2 sheets) frozen puff pastry, defrosted
For the filling:
•2 T unsalted butter, melted and cooled
•2/3 C light brown sugar, lightly packed
•3 tsp ground cinnamon
•1 C chocolate chips or raisins or something tasty
Directions
1. Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a silpat-lined sheet pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the 8 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.
3. 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 1/2-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the chocolate chips. 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.
4. 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.
5. Bake for 20 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
(or less! seriously, once these suckers cool you will not be able to pry them from the tins without breaking the buns. The sugar will act like a glue!), invert the buns onto the silicone-lined sheet pan (ease the filling and pecans out onto the buns with a spoon) and cool completely.
btw, check out this pic of our house in Seattle!

My parents have been complaining that it's been in the 30s-50s here in the Bay Area, but it was 14F in Seattle this morning! It snowed while we were gone!
Other photos to post, but I gotta go do some fam stuff and then get back to grant writing! :D