TWD: Pecan Sticky Buns

I've been trying to watch my calories lately, and with 5 sticks of butter, these were going to be hard to fit into my daily limit. Luckily I was able to make some adjustments to make them work! The first thing I did, was roll them into 26 instead of 14 rolls. I'd much rather have one smaller bun than half a large one. Also, we reduced the butter and sugar topping, to make up for increasing the filling, because I thought it would need some more. 

These rolls weren't hard, but it was difficult to fit all the rising and resting time into our busy schedules. By spreading them over two days, we were able to finagle it. I don't know if I'd make them again, just because they were so time-intensive. Maybe for Christmas or another special occasion, because the end result was very delicious! At least, I still have one log in the freezer that I'm looking forward to. I think next time I may actually do the full glaze, but I enjoyed being able to eat one guilt free :)

You can find the recipe here or here.

Versatile Blogger Award

Mireia Badia from Baking in Spain gave me this awesome blogger award about a month ago. Unfortunately life's been a little crazy lately, so it's taken me a while to get around to handing it out myself, but here it is! You should really check our Mireia's blog! It's a new favorite of mine. She is awesome and very skilled at baking all sorts of things. I met her through Tuesdays with Dorrie, and I'm really glad I did. Thanks Mireia!

Here are the rules for the award:

Add the award to your blog

Thank the blogger who gave it to you

Mention 7 random things about yourself

List the rules

Award to 15 bloggers

Inform each of those 15 by leaving a comment on their blogs or on Facebook

So, here are some random things about me, food style:

I've recently discovered that I love potato chips and cottage cheese. 

The baking feat I'm most proud of is a fourteen layer cake for my birthday last year.

I prefer sweet potato fries to normal fries.

Celery is legitimately one of my favorite snack veggies.

My favorite restaurant semi-locally is Bambara in Salt Lake City.

I own 24 cookbooks. That's even after I recently donated 7 or so.

Our apartment came with 8 square feet of counter space, so our table serves  backup duty.

I've decided to use this to recognize some of the people I've met through Tuesdays with Dorrie! It's been so fun getting to see all of their blogs.

Here they are, in no particular order:

thismustbetheplace

crazyworldofcher

girlplusfood

homebakedsweetness

baker-in-disguise

createamazingmeals

frederickfoodgarden

tptch

heathersbytes

myculinarymission

beyondcookies

foodieinflight

thecaffeinatedkitchen

julietd115

loavesandstitches

TWD: Hungarian Shortbread

I'm way late on this one, because we've been working on planting our garden. We officially finished the initial round today with a zucchini plant and some rhubarb. Although it's still too early to use my own rhubarb, the jam for this recipe was still fun to make.

We doubled the sugar in the jam because I've got more of a sweet tooth. It would probably have been okay with the recommended sugar since the shortbread was so sweet, but I didn't  want to take any chances. The funniest part of this recipe to me was grating the frozen shortbread dough. It ended up looking more like a mozzarella and tomato casserole when it went into the oven.

I think it turned out pretty well and much more dessert-like when it came out of the oven though. Overall I'd call this recipe a success!

You can find the recipe here or here.